Improvement of Stearidonic Acid Production in Oleaginous Saccharomyces cerevisiae

Kazuyoshi KIMURA; Nao TOMITA; Hiroshi UEMURA; Tsunehiro AKI; Kazuhisa ONO; Yasushi KAMISAKA

doi:10.1271/bbb.90082

Microbiology & Fermentation Technology Notes

Improvement of Stearidonic Acid Production in Oleaginous Saccharomyces cerevisiae

Kazuyoshi KIMURA, Nao TOMITA, Hiroshi UEMURA, Tsunehiro AKI, Kazuhisa ONO, Yasushi KAMISAKA

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Keywords: Δ6 desaturase, DGA1, lipid accumulation, polyunsaturated fatty acid, stearidonic acid

JOURNAL FREE ACCESS

2009 Volume 73 Issue 6 Pages 1447-1449

DOI https://doi.org/10.1271/bbb.90082

View "Advance Publication" version (June 7, 2009).

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Abstract

Rat Δ6 desaturase was introduced in “oleaginous” Saccharomyces cerevisiae genetically modified by the snf2 disruption, DGA1 overexpression, and LEU2 expression to improve stearidonic acid (18:4n-3 (Δ6, 9, 12, 15)) production. When this transformed yeast was cultured in the presence of 0.7 g/l α-linolenic acid for 7 d, 0.4 g of α-linolenic acid was accumulated and 44 mg of stearidonic acid was produced, mainly as a triacylglycerol in the 1 liter broth.

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