Enhanced polyunsaturated fatty acids production in<i>Mortierella alpina</i>by SSF and the enrichment in chicken breasts

Yang, Shengli; Zhang, Hui

doi:10.3402/fnr.v60.30842

Cited by 12 publications

(4 citation statements)

References 54 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the other hand, with an incubation temperature of 25°C the lowest biomass production was obtained ( p value = .0007). This parameter also studied by other authors 10 and they concluded that with M. alpina ATCC 32222 in SmF, the biomass production was higher at 20°C (7.2 ± 0.3 g/L), followed by 15 and 12°C, and 25°C (6.03 ± 0.3 g/L) 43 . also studied the growth of M. alpina in SSF on distiller's dried grains with temperatures at 10, 12, 15, 20, and 25°C and concluded that microbial growth was better at 20°C.…”

Section: Resultssupporting

confidence: 66%

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Ferreira

Fernandes

Perés

et al. 2021

Biotechnology Progress

View full text Add to dashboard Cite

Polyunsaturated fatty acids (PUFAs) are essential in healthy diets and their production is extremely important. Natural sources of PUFAs includes animal and aquatic products such as marine fish oil, however there are several limitations such as the decrease of fish stocks throughout the world. Thus, microbial oils are a preferable source of PUFAs. Herein, it was studied the production of PUFAs by Mortierella alpina under solid-state fermentation (SSF) using polyurethane foam as inert substrate and synthetic medium or lignocellulosic hydrolysate as source of C, N, and other nutrients. Several parameters of fermentation conditions were evaluated as carbon source, inductors addition, ratio C/N and temperature. The highest amount of total PUFAs per mass of solid (535.41 ± 24.12 mg/g), linoleic acid (129.66 ± 5.84 mg/g), and α-linoleic acid (401.93 ± 18.10 mg/g) were produced when the culture medium contained 20 g/L glucose, 10% (w/v) linseed oil, the C/N ratio was adjusted to 25 and the incubation temperature was 25 C for 3 days decreasing to 16 C on the remaining 4 days of fermentation. In addition, a hemicellulosic hydrolysate can be used as low-cost substrate to produce PUFAs, although the production was lower than the achieved with synthetic medium. SSF showed an interesting technology for microbial PUFAs production.Polyunsaturated fatty acids (PUFAs) are essential compounds that can be found in fish, vegetal oil, flax seeds, walnuts, and some types of vegetables. 1 PUFAs play an important role in the diet due to health benefits, specially the ω-3 class such as eicosapentaenoic acid (EPA or C20:5n-3), α-linolenic acid (ALA or C18:3n-3) and docosahexaenoic acid (DHA or C22:6n-3) and of the ω-6 class, like arachidonic acid (ARA or C20:4n-6), γ-linoleic acid (GLA or C18:3n-6), linoleic acid (LA or C18:2n-6), and conjugated linolenic acid (CLA). 2 They are structural components of the membrane phospholipids and precursors of the eicosanoids (hormone-like substances that influence the immune, cardiovascular and central nervous systems, such as prostaglandins, thromboxanes, and leukotrienes). Furthermore, PUFAs are present in the cerebral cortex, retina and are components of immunocompetent cells like neutrophils and monocytes. In humans PUFAs are not synthesized in sufficient amounts within the body, so they should be ingested from food sources. 3,4 In the food industry, lipids rich in PUFAs are highly demanded and used as food additives to improve and/or supplement the fatty acid composition of specific foods such as infant food.Other sources of PUFAs are based on microbial fermentation processes. The accumulation of PUFAs by microorganisms has various advantages compared with animal or plant sources, because it is independent from location, climate and season, does not require the use of arable land and microorganisms can be cultivated in various types

show abstract

Section: Resultssupporting

confidence: 66%

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Ferreira

Fernandes

Perés

et al. 2021

Biotechnology Progress

View full text Add to dashboard Cite

show abstract

“…LA(ω-6) and ALA(ω-3) were the PUFAs produced in highest quantity: 15.7 mg and 21.9 mg/g dry solid, respectively. In the present study, the production of ALA(ω-3) by M. alpina using SSF of LSC was higher than that obtained by SSF of rice bran supplemented with nutrients (2.2 mg ALA/g dry solid) (Jang & Yang, 2008) and SSF of soybean meal mixed with distiller's dried grains with solubles (7.5 mg ALA) (S. Yang & Zhang, 2016). ALA(ω-3) is a precursor of eicosanoids and is a structural component of phospholipids membranes, being an essential PUFA for humans (Ochsenreither et al, 2016).…”

Section: Pufas Productioncontrasting

confidence: 49%

Bio-enrichment of oilseed cakes by Mortierella alpina under solid-state fermentation

Ferreira

Fernandes

Perés

et al. 2020

LWT

View full text Add to dashboard Cite

Oilseed cakes have potential for new applications as substrates for solid-state fermentation (SSF), to increase their nutritional value by increasing its polyunsaturated fatty acids (PUFAs) or protein content. In this sense, it was performed a screening of oilseed cakes to be used as substrates for the production of PUFAs by Mortierella alpina Peyronel MUM 9412. Of all by-products tested, linseed cake (LSC) was the oilseed cake that achieved the highest production of total PUFAs: 153.09 ± 2.25 mg/g. Overall, the PUFAs and protein contents of fermented LSC increased 33% and 11%, respectively. Further, supplementation of the rapeseed cake with linseed oil, prior to the SSF, proved to increase the PUFAs production in about 26%. This study demonstrated the potential of SSF for improving linseed and linseed cakes nutritional composition and the positive effect of linseed oil as inductor to improve the PUFAs production by M. alpina.

show abstract

“…• Beneficial sources of BIODIESEL production by a process without being influenced by any external factors, such as climate, season or location. Also, this is a faster process due to the short life cycle of microbes, and thus is advantageous over the biodiesel produced from other plant and animal lipids (Yangi & Zhang, 2016). Several oleaginous microalgae, yeasts and moulds are said to be used commercially for biodiesel production.…”

Section: Applications Of Omega-3 Fatty Acidsmentioning

confidence: 99%

Microbial production of omega‐3 fatty acids: an overview

2021

View full text Add to dashboard Cite

The essence of appropriate nutritional intake on a regular basis has a great impact in maintaining fundamental physiological functions and the body metabolism. Considering how pivotal maintaining a nourishing fat diet is to human health, Omega-3 fatty acids have gained a lot of attention in recent times. Omega-3 fatty acids (n-3 FAs) such as EPA and DHA are considered as essential fatty acids (EFAs) offering enormous nutritional benefits: from playing a major role in the prevention and treatment of a number of human diseases, such as cardiovascular disorders and neurological disorders, to having anti-inflammatory properties, to providing joint support etc. Hence, their incorporation into our daily diet is of great importance. Also, both EPA and DHA have been shown to be therapeutically significant in treating several infectious diseases. EFAs were initially thought to be marine in origin, produced by fishes. Consequentially, this led to the increase in the industrial extraction of fish oils for meeting the commercial need for of n-3 rich dietary supplements. Accepted Article This article is protected by copyright. All rights reserved Although fish oil supplementation met almost all of the dietary demand for essential fatty acids, they did come with a fair share of drawbacks such as undesirable odour and flavor, heavy metal contamination, extinction of fish species etc. Oleaginous microorganisms are a promising alternative for the production of a more sustainable, consistent and quality production of n-3 FAs. Thus, the entire review focuses on understanding the eco-friendlier production of n-3 FAs by microorganisms. KEY WORDS-EPA, DHA, fish, oleaginous microorganisms, production, food supplements INTRODUCTION Lipids refer to the class of naturally occurring organic molecules, including fats and oils, waxes, triacylglycerols (or TAGs/ triacylglycerides-lipids esterified with glycerols), phospholipids (lipids esterified with phosphoric acid), glycolipids (lipids esterified with glucose), sphingolipids, steroids (Eg: cholesterol) and several others, that are categorized based on their solubility in organic/non-polar solvents, such as acetone, benzene or chloroform and insolubility in the universal solvent, water. Lipids, just like fats (solids) and oils (liquids) are typified as nutritional sources for highest metabolic energy (about 9kcal/g). Additionally, lipids are known to play major role in several biological functions such as, energy storage, cascade cell signaling, being structural elements of plasma membranes, (Katalin et al. 2017) and many more. Fats and oils are predominantly formed by glycerol, fatty acids and esters. Fatty acids are majorly of three types-saturated (lacks double bondsfound in cheese, butter, meat, coconut oil, palm oil, etc.,), monounsaturated (possess a single double bond-are found in nuts, avocados, olives, canola oils, etc.,) and polyunsaturated fatty acids (PUFAsbears two or more double bonds in their chemical structure-are found in corn, flax seeds, sunflower seed oils, fishes, oleag...

show abstract

Enhanced polyunsaturated fatty acids production inMortierella alpinaby SSF and the enrichment in chicken breasts

Cited by 12 publications

References 54 publications

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Bio-enrichment of oilseed cakes by Mortierella alpina under solid-state fermentation

Microbial production of omega‐3 fatty acids: an overview

Contact Info

Product

Resources

About