Spore germination in Mortierella alpina is associated with a transient depletion of arachidonic acid and induction of fatty acid desaturase gene expression |
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Authors: | C. Lounds J. Eagles A. T. Carter D. A. MacKenzie D. B. Archer |
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Affiliation: | (1) School of Biology, University of Nottingham, University Park, Nottingham, NG7 2RD, UK;(2) Institute of Food Research, Norwich Research Park, Colney, Norwich, NR4 7UA, UK |
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Abstract: | Mortierella alpina is an oleaginous filamentous fungus whose vegetative mycelium is known to accumulate triglyceride oil containing large amounts of arachidonic acid (ARA 20:4, n − 6). We report that the spores of Mortierella alpina also contain a large proportion of ARA, comprising 50% of total fatty acid. Fatty acid desaturase genes were not expressed in dormant spores but were induced during germination, following a significant drop in the level of ARA (down from 50% of total fatty acid to 12%) prior to germ-tube emergence. We propose that ARA serves as a reserve supply of carbon and energy that is utilised during the early stages of spore germination in Mortierella alpina. |
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Keywords: | Arachidonic acid Zygomycete Spore germination |
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