Research advances on arachidonic acid production by fermentation and genetic modification of Mortierella alpina
- 4 January 2021
- journal article
- review article
- Published by Springer Science and Business Media LLC in World Journal of Microbiology and Biotechnology
- Vol. 37 (1), 1-9
- https://doi.org/10.1007/s11274-020-02984-2
Abstract
Arachidonic acid (ARA, 5, 8, 11, 14-cis-eicosatetraenoic acid) is a relevant ω-6 polyunsaturated fatty acid, which plays essential roles in human immune, cardiovascular, and nervous systems. It is widely used in medicine, cosmetics, nutrition, and other fields. Traditionally, ARA is obtained from animal tissues. However, due to the limitation and unsustainability of existing resources, microorganisms are a potential alternative resource for ARA production. In this regard, major efforts have been made on algae and filamentous fungi, among which Mortierella alpina is the most effective strain for industrial ARA production. In this review, we summarized the recent progress in enhancing M. alpina production by optimization of culture medium and fermentation process and genetic modification. In addition, we provided perspectives in synthetic biology methods and technologies to further increase ARA production.Funding Information
- National key research and development program (2016YFA0601400)
- Natural Science Foundation of Shandong Province (ZR2018ZB0208)
- Key Technology Research and Development Program of Shandong (2019GHY112006)
- Key Deployment Project of Centre for Ocean Mega-Research of Science (COMS2019J07)
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