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The content of prostaglandins and their precursors in Mortierella and Cunninghamella species
Author(s) -
Lamačka,
Šajbidor
Publication year - 1998
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1998.00324.x
Subject(s) - arachidonic acid , mycelium , prostaglandin , phycomycetes , chemistry , alpha (finance) , biology , food science , botany , biochemistry , enzyme , horticulture , medicine , construct validity , nursing , patient satisfaction , inoculation
Five strains of filamentous fungi belonging to the genera Mortierella and Cunninghamella were examined for the content of dihomo‐γ‐linolenic, arachidonic, eicosapentaenoic acids and prostaglandins (type E 2 and F 2α ). Prostaglandins were detected using an ELISA method in mycelia of all tested strains (range 50–4800 ng g −1 of PGE 2 and 6–30 ng g −1 of PG F 2α ). Several micro‐organisms also produced prostaglandins in the culture medium (2·2–137·6 μg l −1 for PGE 2 and 0·4–7·8 μg l −1 for PG F 2α ).