Method for ferment production of arachidonic acid grease with low-content nervonic acid and EPA

Abstract

The invention relates to a method for producing arachidonic acid oil (AA oil) low in nervonic acid and eicosapentaenoic acid (EPA). The method provided by the invention adopts the mortierella isabelina as the original strain, which undergoes strain activation, preparation of the strain in a shake bottle, and fermentation, then the bacteria are harvested, and the AA oil low in nervonic acid and eicosapentaenoic acid is extracted from the bacterium. With the eicosapentaenoic acid as the original strain for fermentation, the capability of oil production can be improved for 1-3 times, the yield of AA can be raised for 1-3 times; the invention has the simple fermentation condition with controllable process, and capability to produce the mixed oil of AA with high quality which is low in nervonic acid and EPA.

Description

Method for fermenting and producing arachidonic acid oil with low nervonic acid and EPA content technical field The invention belongs to biotechnology, and in particular relates to a method for producing arachidonic acid oil containing low nervonic acid and low eicosapentaenoic acid (EPA). Background technique Arachidonic acid, Arachidonic acid in English, referred to as AA, is 5, 8, 11, 14-eicosatetraenoic acid, which is an essential fatty acid for the human body and belongs to the n-6 series of polyunsaturated fatty acids, abbreviated as 20:4 (n-6) A large number of studies have shown that the lack of polyunsaturated fatty acids in the human body will cause body dysfunction and lead to certain diseases, and supplementing polyunsaturated fatty acids can prevent or treat these diseases, such as the lack of arachidonic acid in infants and DHA, which can cause permanent mental retardation and visual impairment. Children aged 6-12 have symptoms such as itchy skin, dry eyes, i...

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Problems solved by technology

The arachidonic acid products currently on the market are mainly extracted from deep-sea fish oil. Due to the limitation of raw materials, the content of arachidonic acid is low and very unstable, and the output is low and the cost is high, so it cannot be mass-produced

In recent years, Martek Biosciences Co., Ltd. has applied for a patent in China, publication number: CN1175976A (name: arachidonic acid and its production and use method), which uses Mortierella alpina species and is produced by fermentation. However, there are still disadvantages such as low strain activity, low oil yield, and low arachidonic acid production capacity.

Wuhan Xene King Bioengineering Co., Ltd. has applied for a patent in China, publication number: CN1362522A (name: method for producing arachidonic acid-containing oil with ion beam bioengineering mutagenic bacteria), which uses ion implantation method for mutagenesis screening A strain of Mortierella alpina is produced by fermentation, but because the ion implantation method is used to mutate the bacteria, it is not recognized by consumers

And at present all published patent literatures all do not limit the content of the nervonic acid in the produced arachidonic acid mixed oil, but research shows that nervonic acid has adverse effects on the development of infants and young children, and foreign consumer groups have already expressed concern for peanuts. Limit requirements for the content of nervonic acid in tetraenoic acid mixed oil