Improved arachidonic acids production from the fungus Mortierella alpina by glutamate supplementation

The effect of various concentrations of glutamate on arachidonic acid (AA) production from Mortierella alpina in shaker flask culture was studied. Glutamate supplementation promoted Mortierella growth, accelerated substrate metabolism, and increased AA production, and a concentration of 0.8 g/l glutamate resulted in the greatest AA yield (1.41 g/l). In 10 l airlift stirred fermenter culture, AA yield in the cultures exposed to 0.8 g/l glutamate was also greater than that in the control (0.56 g/l).     

高山被孢霉产花生四烯酸发酵条件的研究

通过一株高山被孢霉M_(20)(Mortierella alpina)产花生四烯酸的摇瓶发酵研究,确定了其最佳发酵培养基组成及最适摇瓶发酵工艺条件。摇瓶实验确定的最佳培养基组成为(g/L):玉米粉水解液葡萄糖150,酵母粉15,KH_2PO_4 3.0,NaNO_3 3.0,MgSO_4·7H_2O 0.5。最佳发酵工艺条件为:初始pH6.5,装液量为50ml/500ml摇瓶,摇床转速150r/min,温度在菌体生长前三天控制在25℃培养,以后调至20℃培养。在此条件下,发酵培养被孢霉的生物量、菌体总油脂及花生四烯酸分别高达35.5g/L、13.2g/L及2.2g/L,在15L及1000L自动机械搅拌罐进行发酵试验,AA产量分别高达1.86g/L及1.70g/L。     

花生四烯酸产生菌高山被孢霉的高糖驯化研究

【目的】提高花生四烯酸(Arachidonic acid,ARA)产量,克服ARA产生菌高山被孢霉(Mortierella alpina)在长期的保存及使用过程中易受到外界条件影响发生退化,从而导致菌种耗糖量降低、影响菌种摄入营养的能力和不利于工业化生产的缺点。【方法】首先采用固体培养基驯化,将菌种逐级涂布于梯度高糖PDA平板(含糖量分别为2%、5%、7%、10%和15%)培养,挑选经固体驯化后能耐受10%高糖浓度平板的菌种,转接到两种含不同氮源的梯度高糖(含糖量分别为3%、4%、5%和6%)液体培养基中进行驯化,最后对驯化后的菌种进行2 L发酵罐放大实验。【结果】当培养基中以酵母粉为氮源时,驯化后菌体的最高耗糖量由3 g/(L.d)提高到12 g/(L.d);当培养基中以玉米浆为氮源时,驯化后菌体的最高耗糖量由7 g/(L.d)提高到12 g/(L.d)。摇瓶驯化实验结果表明以玉米浆为氮源驯化的菌种发酵效果较好,发酵罐实验结果显示菌体生物量为50 g/L,总油脂为18 g/L,目的产物ARA产量为8 g/L。相比未驯化之前的发酵结果,生物量和总油脂含量提高了近3倍,ARA产量提高了近4倍。【结论】经过高糖驯化,菌种的耗糖能力得到提高,生物量、总油脂及ARA的产量也都有所增加,从而可以使菌种在保存和使用过程中不易退化,保持稳定。     

高山被孢霉产花生四烯酸及其遗传改造的研究进展

花生四烯酸作为一种重要的多价不饱和脂肪酸,因其具有多种生理功能而被认为是潜在的食品添加剂和药物。近年来,利用高山被孢霉合成花生四烯酸已成为研究热点。前期相关研究主要集中在菌种选育及发酵调控方面。随着研究的不断深入,关于高山被孢霉合成花生四烯酸的代谢途径的研究取得了较大进展。以下简要概述前期工作进展,着重论述花生四烯酸合成途径的关键酶及其高山被孢霉的遗传改造的研究情况,包括生物合成花生四烯酸代谢途径、关键酶及其应用、高山被孢霉的遗传操作系统的构建以及遗传改造的应用,并对其研究前景进行了展望。     

Enzymatic hydrolysis and extraction of arachidonic acid rich lipids from Mortierella alpina

A novel method for efficient arachidonic acid rich lipids extraction was investigated. Six different enzymes (papain, pectinase, snailase, neutrase, alcalase and cellulase) were used to extract lipids from Mortierella alpina. The effects of enzyme concentration, temperature and hydrolysis time on oil recovery were evaluated using factorial experimental design and polynomial regression for each enzyme. Hydrolysis time is found to be the most important parameter for all enzymes. The ratios of enzyme mixtures were also studied. It showed that the mixtures of pectinase and papain (5:3, v/v), pectinase and alcalase (5:1, v/v) were better combined effects on oil yields. The effects of hydrolysis time and temperature were then analyzed by response surface methodology, and oil recoveries were satisfactory (104.6% for pectinase and papain and 101.3% for pectinase and alcalase). In the whole process, the lipid composition was not affected by the enzyme treatments according to fatty acid profile.     

利用甘蔗糖蜜发酵生产花生四烯酸的研究

通过培养高山被孢霉利用糖蜜来发酵生产花生四烯酸(ARA),研究了不同甘蔗糖蜜预处理方法对ARA发酵生产的影响。研究表明:H2SO4法是最利于ARA发酵生产的糖蜜预处理方法。利用预处理的甘蔗糖蜜发酵生产ARA,通过单因素实验设计,确定了最优的培养条件,包括初始还原糖80 g/L,N源6 g/L,接种量20%,初始pH6.0和培养温度25℃,在此条件下发酵,干细胞质量、油脂含量、ARA产量和糖利用率分别达到28.5 g/L、11.7g/L、3.68 g/L和94.5%。     

A novel two-step fermentation process for improved arachidonic acid production by Mortierella alpina

A novel two-step fermentation process was developed to enhance arachidonic acid (ARA) production by Mortierella alpina ME-1 in a 5 l fermentor. Agitation speed and aeration rate were adjusted from 180 to 40 rpm and from 0.6 to1 vvm, respectively, after 5 days cultivation, to decrease physical damage to the mycelia and to extend the stationary phase. Moreover, 3% (w/v) and 2% (w/v) ethanol were fed after 5 and 7 days cultivation, respectively, to enhance ARA content of total lipid. Eventually, an ARA yield of 19.8 g/l was achieved, which was 1.7 times higher than that of a one-step fed-batch cultivation.     

花生四烯酸油脂高产菌株的选育

以高山被孢霉为出发菌株,抗氧化剂——没食子酸辛酯为筛选剂,经过紫外-LiCl复合诱变处理,筛选出抗脂肪酸脱氢酶抑制剂的菌株。将筛选出的菌株经过摇瓶发酵复筛,筛选到1株生产性能优于出发菌株的突变株R807。与原始菌株相比,该菌株的油脂组成脂肪酸分布中C18系列脂肪酸相对较少,花生四烯酸(ARA)占总脂肪酸的含量保持在40%(质量分数)以上。其菌体生物量达到39.2 g/L,油脂产量达到16.3 g/L,ARA占总脂肪酸含量为41.72%(质量分数),ARA产量达6.81 g/L。各数值比原始菌株分别提高了22.9%、3.2%、35.1%和39.8%。连续传代多次,其产量性状无显著变化。     

Isolating Mortierella alpina strains of high yield of arachidonic acid

AIMS: To develop a fast isolation method for arachidonic acid-producing fungi of high yield. METHODS AND RESULTS: Relation between the staining degree of mycelia of Mortierella alpina stained with triphenyltetrazolium chloride (TTC) and arachidonic acid content in the fungal lipids was investigated. Results showed that staining degree of mycelia stained with TTC increased when arachidonic acid content in mycelia lipids increased. This finding was used to isolate strains of high arachidonic acid yield. Arachidonic acid producing fungi were selectively isolated from soil at a low temperature of 4 degrees C and the mycelia of these isolates were stained with TTC. CONCLUSIONS: The strain M. alpina M6 that had the highest staining degree had the highest arachidonic acid content (72.3%). The yield of arachidonic acid in this strain reached 4.82 g l(-1). SIGNIFICANCE AND IMPACT OF THE STUDY: A fast and effective method to isolate strains of high arachidonic acid yield was established according to the finding that staining degree of mycelia of M. alpina was positively correlated with arachidonic acid content in mycelia lipid.     

Extraction of lipids from Mortierella alpina and enrichment of arachidonic acid from the fungal lipids

Mortierella alpina is known as an arachidonic acid (AA) producing oleaginous fungus. Extraction of lipids from wet and dry M. alpina biomass was compared. Lipids yield of extraction from dry cells was higher than that of extraction from wet. Wet extraction mainly extracted lipid bodies and lipids in membranes did not extract effectively. Enrichment of AA from the fungal lipids by a urea inclusion method was studied. Most of the saturated and monounsaturated fatty acids, 93.0% and 84.6%, respectively, were removed by forming urea inclusion compounds. AA was concentrated after urea inclusion. Its content in total fatty acids increased 6.2-folds and reached 57.1% with a recovery of 81.9%.     

Influence of carbon and nitrogen sources on the lipid accumulation and arachidonic acid production by Mortierella alpina

Carbon and nitrogen influence the lipid accumulation and arachidonic acid production by Mortierella alpina CCF 185 cultivated at 28°C for 7 days on a rotary shaker. The fungus grown with glucose, starch or dextrin as the carbon source produced satisfactory amounts of lipid and arachidonic acid. The maximum arachidonic acid values were obtained on media with yeast extract or NaNO₃ as the nitrogen source. The C/N ratio of 40:1 resulted in the highest yields of lipid and arachidonic acid with different amounts of NaNO₃ concentration.     

Arachidonic acid production by Mortierella alpina grown on solid substrates

Mortierella alpina grown in solid state fermentations on cereal substrates gave up to 16% lipid in the final biomass. Arachidonic was at 50% of total fatty acids, with a yield of 36 mg/g of original substrate. Microbial lipid production was successfully scaled up to use 5-kg dry substrate batches.     

Effects of dissolved oxygen on the morphology of an arachidonic acid production by Mortierella alpina 1S-4

Arachidonic acid (AA) production by Mortierella alpina 1S-4 was investigated using a 50-L fermentor. In order to optimize the dissolved oxygen (DO) concentration and to investigate the effect of DO on morphology, cultivation was carried out under constant DO at various levels in the range of 3-50 ppm. To maintain a DO concentration above 7 ppm, two methods, i.e., the oxygen-enrichment (OE) method (experimental range, 25-90% oxygen gas supplied) and the pressurization (PR) method (experimental range, 180-380 kPa headspace pressure), were used. As a result, the optimum DO concentration range was found to be 10-15 ppm. In this optimum DO concentration range, the AA yield was enhanced about 1.6-fold compared to that obtained at 7 ppm DO, and there was no difference in the AA productivity between the OE and PR methods. When the DO concentration was maintained at 20-50 ppm using the OE method, the morphology changed from filaments to pellets, and the AA yield decreased drastically because of stress due to the limited mass transfer through the pellet wall. When the DO concentration was maintained at 15-20 ppm using the PR method, the morphology did not change, and the AA yield decreased gradually.     

Efficient arachidonic acid-rich oil production by Mortierella alpina through a three-stage fermentation strategy

A three-stage fermentation strategy was designed for efficient arachidonic acid (ARA)-rich oil production by Mortierella alpina. The process at different stages by changing the components of medium was investigated. In the first stage, mycelia were inoculated in a nutrient-rich medium for rapid propagation. In the second stage, mycelia were collected and then cultivated in glucose solution to achieve high cellular lipid contents. In the third stage, mycelia were cultured in a glucose-absent medium to obtain rapid ARA accumulation. Using this fermentation strategy, high dry cell weight, lipid, and ARA concentration reached 41.6, 26.6, and 11.4 g/L, respectively. The results demonstrated that mycelia propagation, lipid biosynthesis, and ARA accumulation process can be significantly spatially separated, allowing further optimization to improve the efficiency of each stage. This was the first report of using a three-stage fermentation strategy for ARA-rich oil production, and it could be applied to other similar oleaginous microorganisms to obtain high related polyunsaturated fatty acids accumulation.     

Increased fatty acid unsaturation and production of arachidonic acid by homologous over-expression of the mitochondrial malic enzyme in Mortierella alpina

Malic enzyme (ME) catalyses the oxidative decarboxylation of l-malate to pyruvate and provides NADPH for intracellular metabolism, such as fatty acid synthesis. Here, the mitochondrial ME (mME) gene from Mortierella alpina was homologously over-expressed. Compared with controls, fungal arachidonic acid (ARA; 20:4 n?6) content increased by 60 % without affecting the total fatty acid content. Our results suggest that enhancing mME activity may be an effective mean to increase industrial production of ARA in M. alpina.     

Growth-coupled lipid synthesis in Mortierella alpina LPM 301, a producer of arachidonic acid

Mortierella alpina LPM 301, a producer of arachidonic acid (ARA), was found to possess a unique property of intense lipid synthesis in the period of active mycelium growth. Under batch cultivation of this strain in glucose-containing media with potassium nitrate or urea, the bulk of lipids (28-35% of dry biomass) was produced at the end of the exponential growth phase and remained almost unaltered in the stationary phase. The ARA content of lipids comprised 42-50% at the beginning of the stationary phase and increased continuously after glucose depletion in the medium due to the turnover of intracellular fatty acids; by the end of fermentation (189-210 h), the amount of ARA reached 46-60% of the total fatty acids (16-19% of dry mycelium). Plausible regulatory mechanisms of the growth-coupled lipid synthesis in microorganisms are discussed.     

A simple method for production of arachidonic acid byMortierella alpina

Summary A filamentous fungus,Mortierella alpina was incubated aerobically on a medium made from potato paste and dextrose at 20 °C for 20 days. The yield of arachidonic acid reached 11.8 g/kg medium, which is more than 10 times higher than that by any other method reported previously. The highest content of the acid was 67.4% of the total fatty acids.     

Effects of amino acid on morphological development and nucleus formation of arachidonic acid-producing filamentous micro-organism, Mortierella alpina

AIMS: Effects of amino acid on morphological development and nucleus formation of arachidonic acid-producing filamentous micro-organism, Mortierella alpina were investigated using flow-through chamber. METHODS AND RESULTS: Mortierella alpina CBS 754.68 was cultivated in flow through chamber using nutrient-rich, minimal and specific amino acid-containing minimal media. To investigate the effect of amino acid on morphological parameters either 0.28 g l(-1) alanine, 0.53 g l(-1) sodium glutamate one hydrate or 0.42 g l(-1) valine was added to the minimal medium. In a flow-through chamber, the growth of hyphal elements and nucleus formation of arachidonic acid-producing fungus M. alpina were studied on-line, using image analysis techniques. When the Ala- and Val-containing media were used, the hyphal growth units (HGUs) were 90.2 and 86.7 microm per tip, respectively, which were 2.4-fold higher than that in the nutrient-rich medium, indicating that Ala and Val stimulate the elongation of hyphae. The specific nucleus formation rates were Glu->Val-containing media>minimal and nutrient-rich media>Ala-containing medium. The nucleus doubling times in Glu- and Val-containing media were 1.9 and 2 h, respectively, which were not significant different. CONCLUSIONS: Ala and Val stimulate the elongation of M. alpina hyphae, and nucleus formation rates were Glu->Val->Ala-containing media. SIGNIFICANCE AND IMPACT OF THE STUDY: Formation of fungal morphology and nucleus were shown using the flow-through chamber coupled with image analysis, which making possible to discuss the relationship between mycelial morphology and nucleus formation of M. alpina.