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Abstract
ABSTRACTFungi and yeast species as good sources of arachidonic acid and polyunsaturated fatty acids have been attracting a lot of attention from scientists in recent years. In this study, we used the oleaginous yeast Wickerhamomyces siamensis SAKSG isolated from the gills of trout caught from the Caspian Sea. Low-cost polysaccharides hydrolyzed by enzymatic digestion of immobilized whole cells of Bacillus amyloliquefaciens ATCC 23350 served as substrates to evaluate the effects of each on the biomass and the fatty acid profiles of Mortierella alpina CBS 754.68 and Wickerhamomyces siamensis SAKSG. By using sprouted wheat, millet and wheat as starch sources adjusted to 150 g/L we obtained reducing sugar content of 102.57, 57.50 and 51.62 g/L, respectively. The highest and lowest dry weight (biomass) of M. alpina was obtained in sprouted wheat (3.7% of media) and rice-formulated media (1.72% of media), respectively. Each formulated media significantly affected the profiles of M. alpina fatty acids. The highest content of linoleic acid (41.873%), oleic acid (30.061%) and arachidonic acid (27.054%) was obtained with corn, rice and potatoes used as the carbon sources. The yeast lipid content was high, consisting of C6 up to C12 fatty acids, accounting for about 55.7% of the total fatty acids. Some amount of docosahexaenoic acid (DHA) and (ecosapentanoic acid) EPA was also observed in W. siamensis.
Highlights
Arachidonic acid (5.8.11.14 eicosatetraenoic acid) as a structural fatty acid plays important roles in human health. This essential fatty acid contributes to neural network and development of preterm infants; many organizations, such as the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), have recommended using it in infant milk formulas [1,2]
Some good sources of polyunsaturated fatty acids (PUFAs) for industrial purposes are fungi and yeasts due to their rapid growth rate, high tolerance to a wide pH range and ability to grow in minimal media [5]
New oleaginous species that are capable of producing PUFAs and lipids could be considered as an effective step to industrialise a wider range of microorganisms for commercial purposes
Summary
Arachidonic acid (5.8.11.14 eicosatetraenoic acid) as a structural fatty acid plays important roles in human health. Some good sources of polyunsaturated fatty acids (PUFAs) for industrial purposes are fungi and yeasts due to their rapid growth rate, high tolerance to a wide pH range and ability to grow in minimal media [5]. Many researchers have attempted to produce high amounts of long-chain unsaturated fatty acids from Mortierella alpina species using industrial oleaginous fungi [6]. Arachidonic acid oil produced by fermentation of Mortierella alpina has been used as a supplement in infants’ dry milk formula around the world [7]. Some well-known species of oleaginous fatty acids, such as Mortierella alpina, have been widely employed both in research and for industrial goals. New oleaginous species that are capable of producing PUFAs and lipids could be considered as an effective step to industrialise a wider range of microorganisms for commercial purposes. BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT biomass and unsaturated fatty acids from M. alpina and a new isolated oleaginous marine yeast Wickerhamomyces siamensis SAKSG
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