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Abstract
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Article Information:
Effect of the Concentration of Glucose in the Docosahexaenoic Acid (DHA) Production by Thraustochytrium sp., ATCC 26185
Valcenir Júnior Mendes Furlan, Maria do Castelo Paulo, Irineu Batista, Narcisa Maria Bandarra, Milton Luiz Espírito Santo and Carlos Prentice
Corresponding Author: Carlos Prentice
Submitted: July 17, 2012
Accepted: August 17, 2012
Published: October 20, 2012 |
Abstract:
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Intake of adequate levels of ω-3 and ω-6 fatty acids plays an important role in the prevention and
modulation of various diseases. Several parameters, including the carbon source in the culture of microorganisms
have been reported to be essential in the biosynthesis and accumulation of Polyunsaturated Fatty Acids (PUFAs).
This work aimed to study the effect of different concentrations of glucose for the production of PUFAs, especially
Docosahexaenoic Acid (DHA), from Thraustochytrium sp. ATCC 26185. The following concentrations of glucose
were studied: 30 g/L, 60 g/L and 0.10 g/L.h (fed-batch). The contents of biomass, glucose consumption, total
nitrogen and the production of PUFAs were evaluated. The highest content of biomass (30.2 g/L) was observed
using 30 g/L glucose as carbon source. The majority composition of PUFAs in Thraustochytrium sp. ATCC 26185
was DPA (21-24%) and DHA (68-71%), regardless of type and time of culture. The experiment that used 30 g/L
glucose for 120 h of culture showed the highest DHA yield (1.16 g/L), demonstrating that the growth of
Thraustochytrium sp. ATCC 26185 and accumulation of PUFAs, particularly DHA is dependent on the
concentration of the available carbon source for its consumption as well as the growing period.
Key words: Carbon source, docosahexaenoic acid, polyunsaturated fatty acid, Thraustochytrium sp., , ,
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Cite this Reference:
Valcenir Júnior Mendes Furlan, Maria do Castelo Paulo, Irineu Batista, Narcisa Maria Bandarra, Milton Luiz Espírito Santo and Carlos Prentice , . Effect of the Concentration of Glucose in the Docosahexaenoic Acid (DHA) Production by Thraustochytrium sp., ATCC 26185. Advance Journal of Food Science and Technology, (5): 257-264.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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