Effects of Temperature on Lipid Unsaturation

Neidleman, Saul L.

doi:10.1080/02648725.1987.10647839

Cited by 108 publications

(58 citation statements)

References 71 publications

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“…It is known that in many organisms, especially plants, development at low temperatures results in increased levels of unsaturated fatty acids in membrane triglycerides (Neidleman 1987). Similarly, results of Badea & Basu (2009) demonstrated that cold-tolerant plants showed a faster accumulation of unsaturated fatty acids (18:2 and 18:3) compared to cold-sensitive plants.…”

Section: Discussionmentioning

confidence: 71%

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

et al. 2013

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The oil of amaranth grain (Amaranthus spp.) is a rich source of poly-unsaturated fatty acids. In this study, we tested 10 amaranth samples representing two species (Amaranthus cruentus and Amaranthus hypochondriacus) in two consecutive years (2010, 2011). Grain oils were analysed by gas chromatography for their fatty acids profile. In 2010, oil content ranged from 6.4-8.2% for A. cruentus and 6.3-7.9% for A. hypochondriacus. In 2011, the level was 7.1-8.2% and 6.6-8.7% for A. cruentus and A. hypochondriacus, respectively. Linoleic, palmitic, and oleic acids were dominant fatty acids in all of the oil samples. The essential linoleic acid level was 33.3-38.7% (A. cruentus) and 31.7-47.5% (A. hypochondriacus) in 2010 and 34.6-39.9% (A. cruentus) and 34-44.5% (A. hypochondriacus) in 2011. The minority fatty acids, i.e. stearic, α-linolenic, and arachidic acids were also observed. Eicosenoic and behenic acids were present in the grain in trace amounts. Statistical evaluation showed a significant effect of year and species of amaranth on the levels of certain fatty acids. There was a strong positive correlation between oil content and oleic acid, and a negative correlation between oleic acid and either of the other two fatty acids, linoleic and α-linolenic ones.

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Section: Discussionmentioning

confidence: 71%

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

et al. 2013

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“…The effects of temperature on the degree of lipid unsaturation may be exerted through the influence of temperature on oxygen tension of the media. Oxygen is a necessary cofactor in enzymatic desaturation, resulting in lower levels of unsaturated fatty acids as temperature increases (15). The conversion of saturated into unsaturated fatty is known to be regulated by desaturase enzymes which require oxygen as a cofactor together with acetyl coenzyme A (acetyl CoA), acyl carrier protein (ACP), reduced nicotinamide adenine dinucleotide (NADH 2 ) and reduced nicotinamide adenine dinucleotide phosphate (NADPH 2 ) (13).…”

Section: Resultsmentioning

confidence: 99%

“…In many species of fungi there is a pronounced influence of growth temperature on the biosynthesis of unsaturated fatty acids. In general, organisms grown under low temperature conditions possess a relatively high degree of unsaturation in their lipids, presumably as a part of the adaptive response to the cold environment (15). This paper deals with the effects of growth temperature for the fungal growth, lipid and GLA contents in cellular lipid of Mucor sp LB-54 with an emphasis on GLA productivity.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of gamma-linolenic acid production by the fungus Mucor sp LB-54 by growth temperature

1999

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As a relatively prolific producer of GLA, the strain of Mucor sp LB-54 was selected for a study at different growth temperatures in shaker flask culture. The strain used in our experiment was capable to accumulate a relatively high amount of intracellular lipid, 20.73 % of dry cell weight, and GLA content of 15 % of total fatty acids after 5 days of incubation at 28°C. As the growth temperature was decreased from 28 to 12°C the percentage of GLA increased from 15 to 24 % of total fatty acids. In order to optimize the culture conditions for rapid biomass production and lipid production with a high proportion of GLA, the fungus was grown at two temperature combinations associated supplies of carbon source (glucose) in the culture medium. Maximal production of GLA (74 mg/l) was obtained from the Mucor sp LB-54 strain after 5 days of incubation at 28°C in basal medium following glucose addition (7 % w/v) and incubation for an additional 3 days at 12°C. The identity of GLA found in the strain of Mucor sp LB-54 was confirmed by the coupled gas chromatography-mass spectrometry

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“…Their relative amounts vary according to culture conditions such as growth phase and rate, medium composition, and temperature (Croom et al, 1964;Henderson & McNeill, 1966;Veerkamp, 1971 ;Uchida & Mogi, 1973b;Smittle et al, 1974;Uchida, 1975;Gill & Suisted, 1978). As a consequence, the physical properties of structural lipids vary, and influence many fundamental cellular functions, including membrane transport and the activity of membranebound enzymes involved with energy metabolism (Cronan & Gelmann, 1975;Sandermann, 1978;Brenner, 1984;Neidleman, 1987). An understanding of such lipidassociated phenomena is vital in maintaining cellular viability during the processing and preservation of many fermented products, e.g.…”

Section: Introductionmentioning

confidence: 99%

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

Suutari¹,

Laakso²

1992

Journal of General Microbiology

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The interchange of octadecenoic acids and dihydrosterulic acid was a response of aerobically growing LactobaciZZus fermenturn to changes in growth temperature. Oleic and vaccenic acid contents decreased both at temperatures below 20 "C and above 26 "C, showing mirror image behaviour, with a concomitant increase in dihydrostemlic acid. A temperature-dependent shift from vaccenic to oleic acid synthesis, and the conversion of the latter to dihydrosterulic acid was responsible for the overall change. Consequently, the degree of fatty acid unsaturation decreased at temperatures above 26 "C, whereas the degree of cyclization increased. The converse occurred below 20 "C. The relative amount of lactobacillic acid, total cellular fatty acid content, and mean fatty acid chain length were practically temperature-independent. The occurrence of oleic acid is thought to be related to aerobic growth conditions.

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Effects of Temperature on Lipid Unsaturation

Cited by 108 publications

References 71 publications

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Evaluation of fatty acid composition among selected amaranth grains grown in two consecutive years

Enhancement of gamma-linolenic acid production by the fungus Mucor sp LB-54 by growth temperature

Temperature adaptation in Lactobacillus fermentum: interconversions of oleic, vaccenic and dihydrosterulic acids

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