Production of dihomo-γ-linolenic acid byMortierella alpina 1S-4 |
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Authors: | Shimizu Sakayu Akimoto Kengo Kawashima Hiroshi Shinmen Yoshifumi Yamada Hideaki |
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Affiliation: | (1) Department of Agricultural Chemistry, Kyoto University, Kitashirakawa, Sakyo-ku, 6O6 Kyoto, Japan;(2) Present address: Laboratory of Microbial Science, Institute for Fundamental Research, Suntory Ltd., Mishimagun, 618 Osaka, Japan |
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Abstract: | The mycelial dihomo-γ-linolenic acid content of an arachidonic acid-producing fungus,Mortierella alpina 1S-4, was found to increase, with an accompanying marked decrease in its arachidonic acid content, on cultivation with sesame
oil. The resultant mycelia were found to be a rich source of dihomo-γ-linolenic acid. This unique phenomenon was suggested
to be due to specific repression of the conversion of dihomo-γ-linolenic acid to arachidonic acid by the oil. After fractionation
of the oil with acetone into oil and non-oil fractions, it was found that the effective factor(s) was present in the non-oil
fraction. In a study on optimization of the culture conditions for the production of dihomo-γ-linolenic acid byM. alpina 1S-4, a medium containing glucose, yeast extract and the non-oil fraction was found to be suitable for the production. Under
the optimal conditions in a 50-1 fermentor, the fungus produced 107 mg of dihomo-γ-linolenic acid/g dry mycelia (2.17 g/l
of culture broth). This value accounted for 23.1% of the total fatty acids in the lipids extracted from the mycelia. The mycelia
were also rich in arachidonic acid (53.5 mg/g dry mycelia, 11.2%). Other major fatty acids in the lipids were palmitic acid
(24.1%), stearic acid (7.0), oleic acid (20.1), linoleic acid (6.6) and γ-linolenic acid (4.1).
On leave from Suntory Ltd. |
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