Incorporation and accumulation of docosahexaenoic acid from the medium by Pichia methanolica HA-32
Incorporation and accumulation of docosahexaenoic acid from the medium by Pichia methanolica HA-32
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DOI：
10.1271/bbb.66.2632
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发表时间：
2002-12-01
影响因子：
1.6
通讯作者：
Fujimoto, K
中科院分区：
文献类型：
--
作者：
Aoki, H;Miyamoto, N;Fujimoto, K
用含有0.5%从鱼油制备的游离脂肪酸（DHA，鱼油中总脂肪酸的28%）的酵母-麦芽培养基筛选酵母物种的二十二碳六烯酸（DHA）的掺入和积累。甲醇毕赤酵母HA-32为最佳菌株。最佳培养条件为：葡萄糖5%、酵母膏20%、游离脂肪酸3%、pH6.0、25 ℃培养3d。在这些条件下，从1g干细胞中回收约200 mg总脂质和60 mg DHA。DHA在细胞中的积累随着添加到培养基中的酵母提取物的量而增加。维生素B组和矿物质也对DHA的积累有影响。引起培养基布朗宁的胆碱和K2 HPO 4促进了DHA在细胞中的积累。
Yeast species were screened for the incorporation and accumulation of docosahexaenoic acid (DHA) with a yeast-malt medium containing 0.5% free fatty acid prepared from fish oil (DHA, 28% of total fatty acids in fish oil). The most suitable strain was Pichia methanolica HA-32. The optimum cultivation conditions for the accumulation of lipids and incorporation of DHA were as follows: 5% glucose, 20% yeast extract, and 3% free fatty acid in the medium, at pH 6.0 and with incubated at 25degreesC for 3 days. Under these conditions, about 200 mg of total lipids and 60 mg of DHA were recovered from 1 g of dry cells. The accumulation of DHA in cells increased in conjunction with the amount of yeast extract added to the medium. Vitamin B groups and minerals also had an effect on the accumulation of DHA. Choline and K2HPO4, which caused browning of the medium, promoted the accumulation of DHA in cells.