Production of arachidonic acid byMortierella fungi

Higashiyama, Kenichi; Fujikawa, Shigeaki; Park, Enoch Y.; Shimizu, Sakayu

doi:10.1007/bf02932833

Cited by 102 publications

(58 citation statements)

References 73 publications

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“…ARA is mainly produced by the microorganism Mortierella fungi and the heterologous expression of the ARA by Escherichia coli (Higashiyama et al 2002;Bennett et al 1987;Barclay et al 1994) due to the fact that Mortierella fungi is more economically feasible, and E. coli is a good gene engineering carrier model and easy to be modified. Microalgae are photosynthetic, thus making them safer and environmentally friendly alternative source for ARA production.…”

Section: Introductionmentioning

confidence: 99%

Enhancing total fatty acids and arachidonic acid production by the red microalgae Porphyridium purpureum

Jiao

Chang

et al. 2016

Bioresour. Bioprocess.

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Objectives: This study investigated the effect of aeration rate and light intensity on biomass production and total fatty acids (TFA) accumulation by Porphyridium purpureum. The red microalgae is also known to accumulate considerable amount of arachidonic acid (ARA). Results:In artificial seawater medium, the highest yield of TFA (473.44 mg/L) was obtained with the aeration rate of 3 L/min and light intensity of 165 µmol/m 2 s, whilst the highest yield of ARA (115.47 mg/L) was achieved with the aeration rate of 3 L/min and light intensity of 110 µmol/m 2 s. It was found that higher aeration rate led to more biomass and TFA/ARA production. However, higher light intensity could contribute to biomass accumulation, but it was adverse for TFA and ARA biosynthesis. Conclusion:By optimizing two operating factors (i.e., light intensity and aeration rate), TFA and ARA production by P. purpureum was significantly improved. This research provides a potential alternative means for producing ARA.

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Section: Introductionmentioning

confidence: 99%

Enhancing total fatty acids and arachidonic acid production by the red microalgae Porphyridium purpureum

Jiao

Chang

et al. 2016

Bioresour. Bioprocess.

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“…However, fermentation brought about a slightly decrease in protein content Topoisomerase, Tyrosinase, Lipoxygenase were not detected in above samples of horse gram flour Although this observation is in accordance with that of Khetarpaul and Chauhan (1989), who had shown that Saccharomyces and lactic fermentations either decreased the protein content or remained unchanged in pearl millet flour, it differs from those reported for naturally fermented African locust-bean seeds where an increase of crude and true protein content was observed (Ibrahim and Antai 1986) The decrease in protein content in Kaulath indicates that P. camemberti utilizes the available nitrogen for its vegetative growth initially. On the other hand, fat content of Kaulath increased by 61 % as compared to the unfermented grains, which could be attributed to the production of fatty acids during fermentation (Higashiyama et al 2002;Akubor and Chukwu 1999) Significant increase (p < 0.05) was also observed in the ash content upon fermentation, whereas the change in total carbohydrate was insignificant. Kaulath was analysed for the presence of various minerals and metal ions and the observations are presented in Table 2.…”

Section: Nutrient Composition and Mineral Analysismentioning

confidence: 96%

Kaulath, a new fungal fermented food from horse gram

et al. 2015

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Horse gram (Macrotyloma uniflorum) is used in the traditional method for treatmentof several health complications. It is also known that fermentation of such substrates yields a number of compounds that enhance the overall activities against several disease states. Solid state fermentation of horse gram using Penicillium camemberti showed an inhibition of pancreatic lipase and alpha glucosidase activities. The fermented material, termed Kaulath, showed 60 % increase in fat content. A reduction in sodium and increased levels of potassium and calcium was observed in Kaulath. In addition, a higher free radical scavenging activity was noted in this product compared to unfermented horse gram. Antinutritional factors, such as phytic acid and trypsin inhibitors showed a reduction in Kaulath. Furthermore, Kaulath, upto 1 g per kg body weight, did not exhibit any mortality or toxic effects in experimental rats after 14 days of administration. The hematological and clinical parameters were within safe limits between the groups, supported by the histopathology of liver and kidney. These results indicate potential food use of Kaulath in diets and as functional ingredients in formulated foods.

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“…The increase in crude fat content in the fermented broken rice during SSF till day 7 may be attributed to the production of fungal fatty acids during fermentation. Fungi are reported to produce fatty acids at varying levels during SSF (Higashiyama et al, 2002). Heber et al (1999) reported that Monascus fermented rice is a low fat product and it reduces the cholesterol levels.…”

Section: Yield Profile Of Food Bio-colours After Optimized Conditionsmentioning

confidence: 99%

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

Mhalaskar

Thorat

Deshmukh

2017

AJDFR

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An attractive and stable colour is important in the marketability of foods and beverages. The utilization of broken rice as a by-product from agricultural farm can be of immense importance to convert relatively high-energy by-products into more useful and highly nutritious end product by use of microorganisms. In this respect the present investigation was aimed to address the fermentative changes in broken rice as a substrate during the production of food bio-colours through solid state fermentation by using Monascus purpureus (MTCC 410). The 7 days of SSF process was accompanied with the increase in the levels of protein, crude fat, crude fiber and ash content by values of 8.98% to 14.14%, 1.50% to 2.07%, 0.70% to 6.61% and 2.70% to 3.69% respectively while decrease in the level of carbohydrate by values of 74.32% to 27.71%, with lowering pH from 6.6 to 5.5. Present findings concluded that broken rice possesses good potentials for the bioconversion of the high energy organic materials into more useful and highly nutritious food bio-colours by Monascus purpureus (MTCC 410).

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Production of arachidonic acid byMortierella fungi

Cited by 102 publications

References 73 publications

Enhancing total fatty acids and arachidonic acid production by the red microalgae Porphyridium purpureum

Enhancing total fatty acids and arachidonic acid production by the red microalgae Porphyridium purpureum

Kaulath, a new fungal fermented food from horse gram

An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

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