发酵温度对高山被孢霉合成ω3/ω6多不饱和脂肪酸的影响  

Effect of fermentation temperature on synthesis ofω3/ω6 polyunsaturated fatty acids in Mortierella alpina

作　　者：夏继蓉 金娜 苏荣镇 杨建华 温燕龙 李凌飞[1] XIA Ji-rong;JIN Na;SU Rong-zhen;YANG Jian-hua;WEN Yan-long;LI Ling-fei(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《西南农业学报》2022年第9期2024-2029,共6页Southwest China Journal of Agricultural Sciences

基　　金：云南省科技计划项目(2017FG001-015,202101BD070001-092);云南省自然科学基金资助项目(2016FB030)。

摘　　要：【目的】旨在探讨发酵温度对高山被孢霉(Mortierella alpina)合成ω3/ω6多不饱和脂肪酸(Polyunsaturated fatty acids,PUFAs)的影响。【方法】将高山被孢霉分别置于6个发酵温度下(10、15、20、25、30、35℃)进行发酵培养,发酵结束后测定其生物量,并通过气相色谱-质谱联用技术(GC-MS)测定菌体所含脂肪酸的组成及其含量,分析发酵温度对高山被孢霉合成ω3/ω6多不饱和脂肪酸的影响。【结果】随着发酵温度的升高,高山被孢霉菌体生物量呈现先上升后下降的趋势,25℃时菌体生物量达到最高(16.07 g/L),30℃及以上菌体几乎不生长。不同温度条件下检测到的脂肪酸组分和含量不同,在所有温度条件下高山被孢霉菌体中共检测到2种ω-3 PUFAs,分别是十八碳三烯酸(α-亚麻酸,ALA)和二十碳五烯酸(EPA);检测到4种ω-6 PUFAs,分别是十八碳二烯酸(亚油酸,LA)、十八碳三烯酸(γ-亚麻酸,GLA)、二十碳三烯酸(DGLA)和二十碳四烯酸(花生四烯酸,ARA)。发酵温度对高山被孢霉菌体中PUFAs产量具有显著影响,15℃时菌体中ω-3和ω-6 PUFAs产量均为最高,分别是51.20和273.13 mg/L;当温度为30℃及以上时,ω-3和ω-6 PUFAs的产量因菌体几乎不生长而受到抑制。【结论】发酵温度对高山被孢霉的菌体生物量及对菌体中ω-3和ω-6 PUFAs的合成具有显著影响,且存在温度阈值效应。25℃最有利于菌体生长,15℃时最有利于菌体积累ω-3和ω-6 PUFAs。本研究为高山被孢霉工业化生产ω-3/ω-6营养平衡膳食油脂奠定研究基础。【Objective】This study aimed to investigate the effect of fermentation temperature on the synthesis ofω3/ω6 polyunsaturated fatty acids,PUFAs by M.alpina.【Method】M.alpina was incubated at six fermentation temperatures(10,15,20,25,30,and 35℃),and its biomass was measured at the end of fermentation.The composition and contents of fatty acids in hypha were determined by gas chromatography-mass spectrometry(GC-MS)to analyze the effect of fermentation temperature on the synthesis ofω3/ω6 PUFAs by M.alpina.【Result】The biomass of M.alpina showed a trend of increasing and then decreasing with the increase of fermentation temperature,and the highest biomass(16.07 g/L)was reached at 25℃,and almost no growth at 30℃and above.The components and contents of fatty acids were different under different temperature conditions.Twoω-3 PUFAs including octadecatrienoic acid(α-linolenic acid,ALA)and eicosapentaenoic acid(EPA),and fourω-6 PUFAs including octadecadienoic acid(linoleic acid,LA),octadecatrienoic acid(γ-linolenic acid,GLA),eicosatrienoic acid(DGLA)and eicosapentaenoic acid(arachidonic acid,ARA)were detected in M.alpina hypha.The yields ofω-3 andω-6 PUFAs were both the highest in hypha at 15℃,51.20 mg/L and 273.13 mg/L,respectively.When the temperature was 30℃and above,the yields ofω-3 andω-6 PUFAs were suppressed because the fungi hardly grew.【Conclusion】The fermentation temperature had a significant effect on the biomass and the synthesis ofω-3 andω-6 PUFAs in M.alpina,and there was a temperature threshold effect,25℃was the most favorable for the growth of M.alpina,and 15℃was the most favorable for the accumulation ofω-3 andω-6 PUFAs in hyphae.This study laid the research foundation for the industrial production ofω-3/ω-6 nutritionally balanced dietary oils by M.alpina.

关 键 词：高山被孢霉 发酵温度 Ω-3多不饱和脂肪酸 ω-6多不饱和脂肪酸 膳食油脂 

分 类 号：Q939[生物学—微生物学]