Research
Alterations in fatty acid composition of Cunninghamella echinulata lipids induced by orange essential oil
Anna Moustogianni, Stamatia Bellou, Irene-Eva Triantaphyllidou, George Aggelis
Abstract The growth of Cunninghamella echinulata on raw glycerol as sole carbon source was positively affected by the presence of essential oil (EO) of orange in the growth medium. However, significant alterations in the fatty acid composition were observed since the biosynthesis of PUFA was inhibited, especially in the late fermentation steps. Refereeing to the ratios ?9C18:1/C18:0, ?9,12C18:2/?9C18:1 and ?6,9,12C18:3/?9,12C18:2 used as indices for ?9, ?12 and ?6 desaturase activity, respectively, we suggest that in the presence of EO, the activity of ?9 desaturase involved in the desaturation of stearic acid was significantly increased. During this process both ?12 and ?6 desaturases involved in the desaturation of oleic and linoleic acids, respectively, decreased. We conclude that EO could be used for the in vivo modification of microbial lipids.
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