Lipid characterization of an arachidonic acid-rich oil producing fungus Mortierella alpina

Wenjia Wu; Jiacheng Yan; Xiaojun Ji; Xin Zhang; Jingsheng Shang; Lina Sun; Lujing Ren; He Huang

doi:10.1016/j.cjche.2015.04.015

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Lipid characterization of an arachidonic acid-rich oil producing fungus Mortierella alpina

生物技术与生物工程 | Updated：2026-01-06

- Lipid characterization of an arachidonic acid-rich oil producing fungus Mortierella alpina
- Chinese Journal of Chemical Engineering Vol. 23, Issue 7, Pages: 1183-1187(2015)
- Affiliations：
  
  1. 2 Faculty of Science, Hong Kong Baptist University,Hong Kong,China,999077
  2. 3 College of Sciences, Nanjing Tech University,Nanjing,China,211816
- Author bio：
- Funds：
- DOI：10.1016/j.cjche.2015.04.015
  CLC：
- Published：2015
- Accepted：
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[J]. Chinese Journal of Chemical Engineering, 2015, 23(7): 1183-1187.
DOI：

[J]. Chinese Journal of Chemical Engineering, 2015, 23(7): 1183-1187. DOI： 10.1016/j.cjche.2015.04.015.

摘要

Abstract

Mortierella alpina has been considered as the most effective producer of arachidonic acid (ARA)-rich oil. It was found that several methods could improve the percentage of ARA in total lipids successfully

as they activated the desaturation system on the endoplasmic reticulum. Additionally

in M. alpina the ARA exists in several forms

such as triacylglycerol (TAG)

and diacylglycerol (DAG). These forms are caused by different acyltransferases and they determine the nutrient value of the microbial oil. However

few works revealed detailed fatty acid distribution among lipid classes

which to some extent impeded the accurate regulation in ARA accumulation. Herein

this paper gives information on the accumulation process of main lipid classes and the changes of fatty acid composition in these lipids during ARA accumulation period inM. alpina. The result demonstrates that TAG was the dominant component of the total lipids

and it is the main form for ARA storage. The ARA enrichment stage occurred during 168-192 h when the amount of total lipids maintained steady. Further analysis indicated that the newly formed ARA-TAG might come from the incorporation and modification of saturated and monounsaturated fatty acids in other lipid classes. This work could be helpful for further optimization of ARA-rich TAG production.

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