Enzymatic enrichment of arachidonic acid from Mortierella single-cell oil

An attempt was made to enrich arachidonic acid (AA) from Mortierella single‐cell oil, which had an AA content of 25%. The first step involved the hydrolysis of the oil with Pseudomonas sp. lipase. A mixture of 2.5 g oil, 2.5 g water, and 4000 units (U) Pseudomonas lipase was incubated at 40°C for 40...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 1998-09, Vol.75 (9), p.1213-1217
Main Authors: Shimada, Y. (Osaka Municipal Technical Research Institute, Osaka, Japan.), Sugihara, A, Minamigawa, Y, Higashiyama, K, Akimoto, K, Fujikawa, S, Komemushi, S, Tominaga, Y
Format: Article
Language:English
Subjects:
Adducts
ARACHIDONIC ACID
Bioconversions. Hemisynthesis
Biological and medical sciences
Biotechnology
Candida
Candida rugosa
Dodecanol
enrichment
Esterification
Fatty acids
Fish oils
Fundamental and applied biological sciences. Psychology
Hexanes
Hydrolysis
lauryl alcohol
Lipase
Methods. Procedures. Technologies
MICROORGANISMS
Mixtures
Mortierella
n-Hexane
Oil
Pseudomonas
Pseudomonas sp. lipase
Recovery
Rhizopus delemar lipase
selective esterification
Stirring
Urea
urea adduct
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Summary:An attempt was made to enrich arachidonic acid (AA) from Mortierella single‐cell oil, which had an AA content of 25%. The first step involved the hydrolysis of the oil with Pseudomonas sp. lipase. A mixture of 2.5 g oil, 2.5 g water, and 4000 units (U) Pseudomonas lipase was incubated at 40°C for 40 h with stirring at 500 rpm. The hydrolysis was 90% complete after 40 h, and the resulting free fatty acids (FFA) were extracted with n‐hexane (AA content, 25%; recovery of AA, 91%). The second step involved the selective esterification of the fatty acids with lauryl alcohol and Candida rugosa lipase. A mixture of 3.5 g fatty acids/lauryl alcohol (1:1, mol/mol), 1.5 g water, and 1000 U Candida lipase was incubated at 30°C for 16 h with stirring at 500 rpm. Under these conditions, 55% of the fatty acids were esterified, and the AA content in the FFA fraction was raised to 51% with a 92% yield. The long‐chain saturated fatty acids in the FFA fraction were eliminated as urea adducts. This procedure raised the AA content to 63%. To further elevate the AA content, the fatty acids were esterified again in the same manner with Candida lipase. The repeated esterification raised the AA content to 75% with a recovery of 71% of its initial content.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-998-0137-1