Fatty acids and sterols of selected hyphochytriomycetes and chytridiomycetes

Weete, John D.; Fuller, Melvin S.; Huang, Meng-Chuan; Gandhi, S. R.

doi:10.1016/0147-5975(89)90023-6

Cited by 55 publications

(38 citation statements)

References 27 publications

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“…It appears to be more widely distributed than EPA and DHA, having been identified as a product of animals and numerous microorganisms such as certain protozoa, amoebae, algae and fungi. With few exceptions, AA distribution in fungi appears to be mainly in the more primitive species such as those belonging to the classes Hyphochytriomycetes, Chytridiomycetes and Oomycetes of the subdivision Mastigomycotina (Weete et al, 1989), including Pythium ultimum (Kerwin & Duddles, 1989). It has also been found in Mortierella spp.…”

Section: Introductionmentioning

confidence: 90%

“…5 mg) of the total lipid was methylated by heating the sample with 0.5 M-sodium methoxide in dry methanol for 20 min at 75 "C according to the procedure provided by Applied Science Laboratories (Deerfield, IL, USA). The fatty acid methyl esters (FAMEs) were analysed by gas-liquid chromatography as described previously (Weete et al, 1989) except that the gas chromatograph was equipped with a 30 m x 0.25 mm fused silica capillary column (J. & W. Scientific) coated with DB-225 (50% cyanopropylmethyl, 50% methyl phenyl silicone).…”

Section: Methodsmentioning

confidence: 99%

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Production of the polyunsaturated fatty acids arachidonic acid and eicosapentaenoic acid by the fungus Pythium ultimum

Gandhi

Weete

1991

Journal of General Microbiology

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Several strains of species of the fungal genus Pythium, and of Phytophthora cinnamomi, were screened for content of the polyunsaturated fatty acids (PUFAs) arachidonic acid (AA) and eicosapentaenoic acid (EPA). The aim of the investigation was to establish alternative sources of these PUFAs, which are of importance in human nutrition. As a relatively prolific producer of EPA and AA, P. uftimum strain # 144 was selected for a study of conditions that enhance their production over baseline levels that are present in the fungus when cultured for 6 d at 25 "C with rotary shaking (120 r.p.m.) in Vogel's medium containing sucrose as the carbon substrate. The levels of AA and EPA under these conditions were 133 & 27 and 138 & 25 mg I-' (n = 5), respectively. Maximal production of these fatty acids was accomplished by the following sequence of steps. (1) Incubate the cultures for 6 d after inoculation under the conditions described above. Then (2) add glucose to the cultures (2%, w/v, final concentration) and incubate for a further 6 d at 13 OC. Under these conditions, the AA content of the mycelium was 205% higher than baseline levels and the EPA content was 198% higher. (3) Allow the cultures to remain stationary for 10 d which increases the AA content to 253% above baseline levels and the EPA content by 236%.Using such a procedure, 322 mg AA 1-l and 383 mg EPA 1-l were produced.

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Section: Introductionmentioning

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Production of the polyunsaturated fatty acids arachidonic acid and eicosapentaenoic acid by the fungus Pythium ultimum

Gandhi

Weete

1991

Journal of General Microbiology

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“…In addition to the examples listed in Table 1, several other Phycomycetes have been studied. Weete et al (1989) identified arachidonic acid as one of the major constituent fatty acids in polar lipids of Hyphochytrium catenoides, Rhizidiomyces apophysatus, Catenaria anguillulae, Monoblepharella sp. and Allomyces macrogynus.…”

Section: Fungimentioning

confidence: 99%

“…In the few studies carried out so far, more of these fatty acids was usually found in polar lipids, mainly phospholipids, than in other lipid classes (Mumma and Bruszewski 1973;Radwan and Soliman 1988;Weete et al 1989). It is known that arachidonic acid occurs in human cells, mainly in the membrane phospholipids.…”

Section: Fungimentioning

confidence: 99%

Sources of C20-polyunsaturated fatty acids for biotechnological use

Radwan

1991

Appl Microbiol Biotechnol

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“…The free zoospores have been shown to be consumed by the metazoan zooplankton and represent an interesting source of rich compounds. The cytoplasm of chytrids contains glycogen, proteins and fatty acids of great nutritional interest for the grazers (Suberkropp & Cantino, 1973;Weete et al, 1989;Gleason et al, 2008). This has been shown to enhance the growth of cladoceran zooplankters in cultures of an inedible alga (Kagami et al, 2007a).…”

Section: Introductionmentioning

confidence: 97%

Potential role of fungi in plankton food web functioning and stability: a simulation analysis based on Lake Biwa inverse model

Niquil¹,

Kagami²,

Urabe³

et al. 2010

Hydrobiologia

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International audienceRecent investigations of molecular diversity in the plankton of lakes and coastal lagoons have detected an unexpected diversity of fungi including chytrids. Microscopic observations have provided evidence for the presence of two main forms. The sporangia are implied in algal parasitism. The propagules, i.e. uniflagellated zoospores, may constitute an alternate resource for consumers. These results suggest a need to reconsider the concept of plankton food web functioning. In order to describe the potential role of fungi in food web functioning, we revisit the model of carbon flows in the photic zone of the North basin of Lake Biwa in summer, established using the inverse analysis method for estimating missing flow values. In the absence of quantification of the flows induced by fungal activity, simulations are realised of their potential role in the plankton food web. Different rates of parasitism of micro-phytoplankton are tested, with a return of this carbon to the consumer via the consumption of zoospores by mesozooplankton and, at a lower rate, microzooplankton. The presence of this indirect pathway channelling micro-phytoplankton production to the consumers via the fungi, leads to the following trends: (i) an enhancement of the trophic efficiency index, (ii) a decrease of the ratio detritivory/herbivory, (iii) a decrease of the percentage of carbon flowing in cyclic pathways, and (iv) an increase in the relative ascendency of the system. Relative ascendency, which indicates pathways more specialised and less redundant, is related to theories linking food web patterns and stability. A high ascendency in the plankton food web (low trophic level), if connected to a food web of high redundancy at higher trophic levels (e.g. nekton food web) would fit well to the stabilising pattern called structural asymmetry, considered a stability criterion. More precise models, taking into account the species diversity of fungi and the high specificity of their parasitism on the micro-phytoplankton, would further accentuate this observation

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Fatty acids and sterols of selected hyphochytriomycetes and chytridiomycetes

Cited by 55 publications

References 27 publications

Production of the polyunsaturated fatty acids arachidonic acid and eicosapentaenoic acid by the fungus Pythium ultimum

Production of the polyunsaturated fatty acids arachidonic acid and eicosapentaenoic acid by the fungus Pythium ultimum

Sources of C20-polyunsaturated fatty acids for biotechnological use

Potential role of fungi in plankton food web functioning and stability: a simulation analysis based on Lake Biwa inverse model

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