Abstract
Fungi can acquire and store nutrients through decomposing and converting organic matter into fatty acids. This research demonstrates for the first time that the white-rot fungus Trametes versicolor has the ability to secrete extracellular droplets which can contain a high concentration of long-chain fatty acids and unsaturated fatty acids as well as monosaccharides and polysaccharides. The concentration and composition of the fatty acids varied according to the age of the droplet and the feedstock used for growth of the fungi. The results raise the possibility that these droplets could be harvested offering a new approach for the microbial generation of oil from waste.
Highlights
There is an increased desire by society to move away from fossil based fuels due to our rising awareness of their carbon footprint and in an attempt to make our fuels more sustainability
Among them the omega-3 polyunsaturated fatty acids (PUFA) including Eicosapentaenoic Acid (EPA, 20:5n3) and Docosahexaenoic Acid (DHA, 22:6n3) in particular have been found to be important for human health (Swanson et al, 2012), including playing an important role in prevention of diseases and control of inflammation (Dunstan et al, 2007; Serhan et al, 2008)
Antioxidant properties of omega-3 fatty acids have been shown to inhibit the growth of microorganisms and (PUFAs) are efficient at preventing inflammation induced by bacterial infection (Chanda et al, 2018; Cheng et al, 2015)
Summary
There is an increased desire by society to move away from fossil based fuels due to our rising awareness of their carbon footprint and in an attempt to make our fuels more sustainability. Some oils are nutritionally important due to their requirement in a healthy diet including long chain Omega 3 and omega 6 fatty acids which have functions that help prevent heart disease and stroke (Ríos-Covián et al, 2016). Among them the omega-3 polyunsaturated fatty acids (PUFA) including Eicosapentaenoic Acid (EPA, 20:5n3) and Docosahexaenoic Acid (DHA, 22:6n3) in particular have been found to be important for human health (Swanson et al, 2012), including playing an important role in prevention of diseases and control of inflammation (Dunstan et al, 2007; Serhan et al, 2008). Antioxidant properties of omega-3 fatty acids have been shown to inhibit the growth of microorganisms and (PUFAs) are efficient at preventing inflammation induced by bacterial infection (Chanda et al, 2018; Cheng et al, 2015).
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