Vadivelan Ganesan, Rao Pamidighantam Prabhakara, Venkateswaran Govindarajulu
Microbiology & Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, India.
Resource Centre, CSIR-Central Food Technological Research Institute, Habsiguda, Hyderabad, India.
Biomed Res Int. 2017;2017:1432970. doi: 10.1155/2017/1432970. Epub 2017 Mar 29.
Objectives of this study were designed for improved production of mycelial omega-3 fatty acids with particular reference to EPA and DHA from the oleaginous fungus CFR-GV15 under submerged low temperatures fermentation supplemented with linseed oil and garden cress oil as an additional energy source. The fungus was grown at 20°C temperature for four days initially followed by 12°C temperature for next five days. The basal medium contained starch, yeast extract, and a blend of linseed oil (LSO) and garden cress oil (GCO) in the ratio 1 : 1. Results of the study revealed that, after nine days of total incubation period, the enhancement of biomass was up to 16.7 g/L dry weight with a total lipid content of 55.4% (v/w). Enrichment of omega-3 fatty acids indicated a significant increase in fatty acid bioconversion (ALA 32.2 ± 0.42%, EPA 7.9 ± 0.1%, and DHA 4.09 ± 0.2%) by 2.5-fold. The two-stage temperature cultivation alters the fatty acid profile due to activation of the desaturase enzyme in the cellular levels due to which arachidonic acid (AA) content reduced significantly. It can be concluded that CFR-GV15 is a fungal culture suitable for commercial production of PUFAs with enriched EPA and DHA.
本研究的目的是在添加亚麻籽油和水芹油作为额外能源的低温深层发酵条件下，提高产油真菌CFR-GV15中菌丝体ω-3脂肪酸（特别是EPA和DHA）的产量。该真菌最初在20°C下培养4天，随后在12°C下培养5天。基础培养基包含淀粉、酵母提取物以及比例为1:1的亚麻籽油（LSO）和水芹油（GCO）混合物。研究结果表明，在总共9天的培养期后，生物量增加至16.7 g/L干重，总脂质含量为55.4%（v/w）。ω-3脂肪酸的富集表明脂肪酸生物转化显著增加（ALA为32.2±0.42%，EPA为7.9±0.1%，DHA为4.09±0.2%），增加了2.5倍。两阶段温度培养改变了脂肪酸谱，这是由于细胞水平上的去饱和酶被激活，导致花生四烯酸（AA）含量显著降低。可以得出结论，CFR-GV15是一种适合商业化生产富含EPA和DHA的多不饱和脂肪酸的真菌培养物。
