title: Omega-3 eicosatetraenoic acid production by molecular breeding of the mutant strain S14 derived from Mortierella alpina 1S-4.
abstract: We investigated the omega-3 eicosatetraenoic acid (ETA) production by molecular breeding of the oleaginous fungus Mortierella alpina, which can slightly accumulate ETA only when cultivated at a low temperature. The endogenous ω3-desaturase gene or the heterologous Saprolegnia diclina Δ17 (sdd17m) desaturase gene were overexpressed in M. alpina S14, a Δ5-desaturation activity-defective mutant derived from M. alpina 1S-4. M. alpina S14 transformants introduced with the endogenous ω3-desaturase gene showed ETA at 42.1% content in the total lipids that was 84.2-fold and 3.2-fold higher than that of the wild-type strain 1S-4 and host strain S14, respectively, when cultivated at 12°C. No accumulation of ETA was observed at 28°C. In contrast, transformants with the heterologous sdd17m gene showed 24.9% of the content of total lipids at 28°C. These results indicated that these M. alpina S14 transformants are promising strains for the production of ETA, which is hard to obtain from natural sources.
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Tomoyo
authors.initials: T
authors.lastname: Okuda
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Research Unit for the Physiological Chemistry, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Akinori
authors.initials: A
authors.lastname: Ando
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan.
authors.forename: Hiroaki
authors.initials: H
authors.lastname: Negoro
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan. Electronic address: kikukawa.hiroshi.22n@st.kyoto-u.ac.jp.
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Kikukawa
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan. Electronic address: takaikus@kais.kyoto-u.ac.jp.
authors.forename: Takaiku
authors.initials: T
authors.lastname: Sakamoto
authors.affiliation: Institute of Technology and Science, The University of Tokushima, 2-1 Minami-josanjima, Tokushima 770-8506, Japan.
authors.forename: Eiji
authors.initials: E
authors.lastname: Sakuradani
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Department of Bioscience and Biotechnology, Faculty of Bioenvironmental Science, Kyoto Gakuen University, 1-1 Nanjo-otani, Sogabe-cho, Kameoka, Kyoto 621-8555, Japan.
authors.forename: Sakayu
authors.initials: S
authors.lastname: Shimizu
authors.affiliation: Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan; Research Unit for the Physiological Chemistry, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto 606-8502, Japan. Electronic address: ogawa@kais.kyoto-u.ac.jp.
authors.forename: Jun
authors.initials: J
authors.lastname: Ogawa
mesh_terms: D016718:Arachidonic Acid / Q000096:biosynthesis*; D032621:DNA Shuffling; D044943:Fatty Acid Desaturases / Q000235:genetics / Q000378:metabolism; D015525:Fatty Acids, Omega-3 / Q000096:biosynthesis*; D020094:Mortierella / Q000201:enzymology / Q000235:genetics* / Q000378:metabolism*; D013696:Temperature; D014170:Transformation, Genetic
chemical_list: D015525:Fatty Acids, Omega-3; D016718:Arachidonic Acid; D044943:Fatty Acid Desaturases; C078565:omega-3 fatty acid desaturase
keywords: Eicosatetraenoic acid; Lipid-producing fungus; Mortierella alpina; Omega-3 polyunsaturated fatty acids; Rare fatty acid