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Conference Paper: Polyunsaturated fatty acids (PUFAs) content of the fungus Mortierella alpina isolated from soil

TitlePolyunsaturated fatty acids (PUFAs) content of the fungus Mortierella alpina isolated from soil
Authors
Issue Date2007
PublisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcau
Citation
Journal Of Agricultural And Food Chemistry, 2007, v. 55 n. 10, p. 3960-3966 How to Cite?
AbstractTwenty-five isolates of Mortierella spcies were prepared, which can be used for the production of polyunsaturated fatty acids (PUFAs)-rich oil for nutritional supplements. The fatty acid contents were determined after heterotrophic fermentation. The content of total fatty acids (TFAs) in the cell dry weight of all isolates including two commercially purchased Mortierella alpina strains ranged from 207.51 to 370.11 mg/g, whereas PUFAs were the dominant fatty acid type. The highest PUFA-containing strain, M. alpina SC9, was identified and confirmed as a new strain of M. alpina through comparison analysis of the sequences of internal transcribed spacers 1 and 2 (ITS1 and ITS2) and the 5.8S rDNA region. During a 7-day fermentation, the PUFAs content of M. alpina SC9 varied between 189.83 and 240.00 mg/g, with a remarkable correlation between the oleic acid (C18:1, OA) and arachidonic acid (C20:4n-6, AA) contents and between the linoleic acid (C18:2n-6, LA) and AA contents, suggesting the PUFA content in the fungus is tightly regulated. This study provides a framework of isolation, identification, and characterization of an important PUFA-producing species, M. alpina. © 2007 American Chemical Society.
Persistent Identifierhttp://hdl.handle.net/10722/179593
ISSN
2015 Impact Factor: 2.857
2015 SCImago Journal Rankings: 1.246
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorHo, SYen_US
dc.contributor.authorJiang, Yen_US
dc.contributor.authorChen, Fen_US
dc.date.accessioned2012-12-19T10:00:04Z-
dc.date.available2012-12-19T10:00:04Z-
dc.date.issued2007en_US
dc.identifier.citationJournal Of Agricultural And Food Chemistry, 2007, v. 55 n. 10, p. 3960-3966en_US
dc.identifier.issn0021-8561en_US
dc.identifier.urihttp://hdl.handle.net/10722/179593-
dc.description.abstractTwenty-five isolates of Mortierella spcies were prepared, which can be used for the production of polyunsaturated fatty acids (PUFAs)-rich oil for nutritional supplements. The fatty acid contents were determined after heterotrophic fermentation. The content of total fatty acids (TFAs) in the cell dry weight of all isolates including two commercially purchased Mortierella alpina strains ranged from 207.51 to 370.11 mg/g, whereas PUFAs were the dominant fatty acid type. The highest PUFA-containing strain, M. alpina SC9, was identified and confirmed as a new strain of M. alpina through comparison analysis of the sequences of internal transcribed spacers 1 and 2 (ITS1 and ITS2) and the 5.8S rDNA region. During a 7-day fermentation, the PUFAs content of M. alpina SC9 varied between 189.83 and 240.00 mg/g, with a remarkable correlation between the oleic acid (C18:1, OA) and arachidonic acid (C20:4n-6, AA) contents and between the linoleic acid (C18:2n-6, LA) and AA contents, suggesting the PUFA content in the fungus is tightly regulated. This study provides a framework of isolation, identification, and characterization of an important PUFA-producing species, M. alpina. © 2007 American Chemical Society.en_US
dc.languageengen_US
dc.publisherAmerican Chemical Society. The Journal's web site is located at http://pubs.acs.org/journal/jafcauen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.subject.meshFatty Acids, Unsaturated - Analysisen_US
dc.subject.meshFermentationen_US
dc.subject.meshMortierella - Chemistry - Growth & Development - Isolation & Purificationen_US
dc.subject.meshSoil Microbiologyen_US
dc.titlePolyunsaturated fatty acids (PUFAs) content of the fungus Mortierella alpina isolated from soilen_US
dc.typeConference_Paperen_US
dc.identifier.emailChen, F: sfchen@hku.hken_US
dc.identifier.authorityChen, F=rp00672en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1021/jf0700071en_US
dc.identifier.pmid17439233-
dc.identifier.scopuseid_2-s2.0-34249875737en_US
dc.identifier.hkuros137093-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-34249875737&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume55en_US
dc.identifier.issue10en_US
dc.identifier.spage3960en_US
dc.identifier.epage3966en_US
dc.identifier.isiWOS:000246313200032-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridHo, SY=16426196000en_US
dc.identifier.scopusauthoridJiang, Y=24605346600en_US
dc.identifier.scopusauthoridChen, F=7404907980en_US

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