Emerging prospects of microbial production of omega fatty acids: Recent updates

Patel, Anil Kumar; Chauhan, Ajeet Singh; Kumar, Prashant; Michaud, Philippe; Gupta, Vijay Kumar; Chang, Jo‐Shu; Chen, Chiu-Wen; Dong, Cheng–Di; Singhania, Reeta Rani

doi:10.1016/j.biortech.2022.127534

Cited by 33 publications

(5 citation statements)

References 131 publications

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“…While an adequate amount of omega-6 fatty acids is essential for normal cellular function and immune response, excessive intake may have pro-inflammatory effects, potentially negating their benefits [ 52 ]. Notably, the ratio of omega-3 to omega-6 fatty acids has been declining in recent years, a trend that appears to affect the quality of nutritional habits and their related health effects [ 18 , 53 ]. Studies have shown that higher omega-6 intake relative to omega-3 is associated with increased inflammation and chronic disease risk [ 54 ].…”

Section: Discussionmentioning

confidence: 99%

“…In contrast, omega-6 fatty acids can be pro-inflammatory in excessive amounts but are also necessary for normal cellular function and immune response [ 16 , 17 ]. The ratio between omega-3 and omega-6 fatty acids is also important; an optimal balance is believed to maximize the health benefits and minimize the risks of chronic diseases [ 15 , 18 ]. This hypothesis, that dietary intake of unsaturated fatty acids could affect the progression and symptoms of SLE, has sparked increasing research interest.…”

Section: Introductionmentioning

confidence: 99%

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Association between Unsaturated Fatty Acid-Type Diet and Systemic Lupus Erythematosus: A Systematic Review with Meta-Analyses

Wang,

Huang

et al. 2024

Nutrients

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Background: Systemic lupus erythematosus (SLE) is a complex autoimmune disorder that affects multiple organ systems, with a higher prevalence among women in their reproductive years. The disease’s multifactorial etiology involves genetic, environmental, and hormonal components. Recent studies have highlighted the potential impact of dietary factors, particularly unsaturated fatty acids, on the modulation of SLE due to their anti-inflammatory properties. This meta-analysis aims to evaluate the association between unsaturated fatty acid consumption and the risk, progression, and clinical manifestations of SLE, providing evidence-based guidance for dietary management. Methods: We conducted a comprehensive search across major medical databases up to January 2024, focusing on studies that examined the intake of unsaturated fatty acids and the impact of such intake on SLE. Using the PICOS (population, intervention, comparator, outcomes, study design) framework, we included randomized controlled trials and case–control studies, assessing outcomes such as SLE activity, measured by SLE Disease Activity Index (SLEDAI) or the British Isles Lupus Assessment Group (BILAG) index, inflammation biomarkers. Studies were analyzed using either a fixed- or random-effects model based on heterogeneity (I2 statistic), with sensitivity analyses performed to assess the robustness of the findings. Results: Our search included 10 studies, encompassing a wide variety of designs and populations. The meta-analysis showed that a diet rich in unsaturated fatty acids is significantly associated with a reduction in SLEDAI scores (pooled SMD) of −0.36, 95% CI: −0.61 to −0.11, p = 0.007, indicating a beneficial effect on disease activity. Additionally, we found that unsaturated fatty acid intake has a significant impact on HDL levels, suggesting a positive effect on lipid profiles. However, no significant effects were observed on levels of the inflammatory marker IL-6 or other lipid components (LDL and cholesterol). With minimal heterogeneity among studies (I2 ≤ 15%), sensitivity analysis confirmed the stability and reliability of these results, highlighting the potential role of unsaturated fatty acids in SLE management. Conclusions: This meta-analysis suggests that dietary intake of unsaturated fatty acids may play a positive role in reducing SLE activity and may significantly affect HDL levels without having significant effects on inflammation markers or other lipid profiles. These findings support the inclusion of unsaturated fatty acids in the dietary management of SLE patients, although further research is required to refine dietary recommendations and explore the mechanisms underlying these associations.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Association between Unsaturated Fatty Acid-Type Diet and Systemic Lupus Erythematosus: A Systematic Review with Meta-Analyses

Wang,

Huang

et al. 2024

Nutrients

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“…In this respect, microalgal oil is well known for creating a wide range of commercially important nutritional foods for humans. Long-chain microalgal products, PUFAs, such as ω-3 Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA), and short-chain, ω-6 αlinolenic acid (ALA) have therapeutic characteristics for treating heart disease, in ammatory illnesses, asthma, and arthritis (Shaigani et al 2023;Patel et al 2022). In contrast, SCO production from oleaginous yeast is more advantageous for a sustainable economy due to the simplicity of large-scale fermentation and the availability of genetic modi cation (Leong et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Bioproduction of yeast single cell oil with acute oral toxicity study intended for edible oil application

Nautiyal,

Priyanka,

Paul

et al. 2024

World J Microbiol Biotechnol

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Human nutrition and health rely on edible oils. Global demand for edible oils is expanding, necessitating the discovery of new natural oil sources subjected to adequate quality and safety evaluation. However, in contrast to other agricultural products, India's edible oil supply is surprisingly dependent on imports. The microbial oil is generated by fermentation of oleaginous yeast Rhodotorula mucilaginous IIPL32 MTCC 25056 using biodiesel plant byproduct crude glycerol as a fermentable carbon source. Enriched with monounsaturated fatty acid, nutritional indices mapping based on the fatty acid composition of the yeast SCO, suggested its plausible use as an edible oil blend. In the present study, acute toxicity evaluation of the yeast SCO in C57BL/6 mice has been performed by randomly dividing the animals into 5 groups with 50, 300, 2000, and 5000 mg/Kg yeast SCO dosage, respectively, and predicted the median lethal dose (LD50). Detailed blood biochemistry and kidney and liver histopathology analyses were also reported.The functions of the liver enzymes were also evaluated to check and con rm the anticipated toxicity. To determine cell viability and in vitrobiocompatibility, the 3T3-L1 cell line and haemolysis tests were performed. The results suggested the plausible use of yeast SCO as an edible oil blend due to its nontoxic nature in mice models.

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“…FAs are categorized as even- and odd-chain subclass based on its aliphatic chain length. They exist extensively in the body of beings from the low-life form such as bacteria and fungi ( 1 , 2 ) to the structure and body fluid of animals and plants ( 3 , 4 ). The paradigm of research into FA metabolism was conducted primarily on even-chain FAs (C2-C26) in humans ( 5 ).…”

mentioning

confidence: 99%

Equivalent carbon number-based targeted odd-chain fatty acyl lipidomics reveals triacylglycerol profiling in clinical colon cancer

Zhang

Shao‐Horn

Wang

et al. 2023

Journal of Lipid Research

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Emerging prospects of microbial production of omega fatty acids: Recent updates

Cited by 33 publications

References 131 publications

Association between Unsaturated Fatty Acid-Type Diet and Systemic Lupus Erythematosus: A Systematic Review with Meta-Analyses

Association between Unsaturated Fatty Acid-Type Diet and Systemic Lupus Erythematosus: A Systematic Review with Meta-Analyses

Bioproduction of yeast single cell oil with acute oral toxicity study intended for edible oil application

Equivalent carbon number-based targeted odd-chain fatty acyl lipidomics reveals triacylglycerol profiling in clinical colon cancer

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