Novel Approaches to Mortierella alpina Identification and Arachidonic Acid Production Optimization

Funding Sponsor

Cairo University

Fifth Author's Department

Chemistry Department

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https://doi.org/10.1021/acsomega.4c02294

All Authors

Violette S. Hanna, Mohamed N. Abd El-Ghany, Mohamed I.M. Ibrahim, Tahany M. Abdel-Rahman, Hatem Tallima

Document Type

Research Article

Publication Title

ACS Omega

Publication Date

8-13-2024

doi

10.1021/acsomega.4c02294

Abstract

Arachidonic acid (ARA) is an integral constituent of cell structures and is instrumental for the nervous, muscular, and immune systems’ functions. The sore need for this nutrient may be fulfilled via production based on the fungus Mortierella alpina. The identity of the M. alpina culture obtained from Assiut University, Egypt, was confirmed based on internal transcribed spacer DNA barcoding and elongation enzyme RNA sequencing. Liquid media glucose and peptone as carbon and nitrogen sources, respectively, and diverse micronutritional factors were adjusted for optimal biomass and ARA production. Shake flask cultivation at 25 °C for 7 days produced around 0.570 g of ARA per liter of culture. M. alpina treatment using mutagen 5-fluorouracil and octyl gallate-supplemented glucose-yeast-agar screening plates and shake-flask incubation at 25 °C, then at 20 °C, followed by aging at 10 °C, led to >3 g ARA/liter culture, a yield considered suitable for potential commercial production.

First Page

34456

Last Page

34463

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Article. Record derived from SCOPUS.

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