深黄被孢霉在不同培养条件下合成GLA和代谢副产物脂肪酸的分析

Analysis on Contents of GLA and Other Fatty Acids as Metabolic Outgrowth of Mortierella isabellina on Different Culture Conditions

本文研究了葡萄糖、铵离子、金属离子、缓冲剂、表面活性剂和温度等因素对深黄被孢霉合成GLA的影响。并将ΣC18/ΣC16、IUFA、(L+G)/O和G/L等值作为脂肪酸分析的指标来考察GLA合成量改变的机理。结果表明:铵离子对GLA合成中脂肪酸△6-脱氢、不饱和度和碳链延长有明显的影响;Ca2+对脂肪酸△12-脱氢和不饱和程度有促进作用;0.3%NaAC可对△6-和△12-脂肪酸脱氢酶活性有明显的增强作用;低温培养可明显增强△6-脂肪酸脱氢和碳链延长的作用。

The effects of the glucose, ammonium, metal ion, buffer agents, surfactants and culture temperature on GLA synthesized by Mortierella isabellina were studied, and the mechanism of the change of GLA yield was analyzed by calculating the values of ∑ C18 /∑ C16, IUFA, （L＋G）/O and G/L as the index of fatty acids composition analysis. The results showed that ammonium obviously affected fatty acid △^6- desaturation, unsaturated degree and carbon chain elongation with the production of GLA ; Ca^2＋ enhanced fatty acid △^12- desaturation and unsaturated degree; additional 0.3% sodium acetate further enhanced fatty acid △^6 -and △ ^12- desaturation： there was significant improvement in fatty acid △6- desaturation and carbon chain elongation at relative low culture temperature.