Guest lecture: Functional lipid production by unique microbial metabolisms: beyond common polyunsaturated fatty acids

Prof. Jun Ogawa, Kyoto University, Japan.

25.08.2017 | Zheng Guo

Dato tir 19 sep
Tid 15:00 17:00
Sted Building 3141, room 1.08 (the Seminar room), Gustav wieds vej 10B, 8000 Aarhus

Microorganisms are promising as producers of polyunsaturated fatty acids (PUFAs) and as catalysts transforming them into various molecular species beyond common PUFAs.  Filamentous fungus Mortierella alpina 1S-4 produces triacylglycerols rich in arachidonic acid.  Mutants derived from M. alpina 1S-4, defective in D5 and D6 desaturases, accumulate triacylglycerols rich in unique PUFAs, i.e., dihomo-g-linolenic acid and Mead acid, respectively.  Various mutants derived from M. alpina 1S-4 and molecular breeding of them have led to the production of oils containing n−1, n−3, n−4, n−6, n−7, and n−9 PUFAs1-7

Unique PUFA-transforming activities were found in anaerobic bacteria.  Lactic acid bacteria isomerized linoleic acid to conjugated linoleic acid.  The conjugated fatty acid synthesis was found to be a part reaction of biohydrogenation and the complex metabolic pathway was revealed8,9.  The enzyme system in Lactobacillus plantarum was found to consist of four enzymes, i.e., hydratase, dehydrogenase, isomerase, and enone reductase, and generated unique PUFA species such as hydroxy, oxo, and conjugated fatty acids as intermediates10-12.  Other unique PUFA transformations were also found in anaerobic bacteria.  Pediococcus sp. and L. acidophilus produced a variety of hydroxy fatty acids including a dihydroxy fatty acid from C18 PUFAs13,14Clostridium bifermentans saturated C20 PUFAs of arachidonic acid and EPA into corresponding partially saturated fatty acids with conjugated isomers of arachidonic acid and EPA as intermediates, respectively15.  We applied these metabolisms and reactions to the production of rare fatty acids and evaluated their potential as functional foods and chemical materials16

[1] Sakuradani, E. et al., Appl. Microbiol. Biotechnol., 84, 1-10 (2009). [2] Sakuradani, E. et al., J. Biotechnol., 144, 31-36 (2009). [3] Kikukawa, H. et al., J. Appl. Microbiol., 118, 641-647 (2015). [4] Kikukawa, H. et al., J. Biotechnol., 208, 63-69 (2015). [5] Okuda, T. et al., J. Biosci. Bioeng., 120, 299-304 (2015). [6] Okuda, T. et al., Eur. J. Lipid Sci. Technol., 117, 1919-1927 (2015). [7] Kikukawa, H. et al., J. Biosci. Bioeng., 122, 22-26 (2016). [8] Ogawa, J. et al., J. Biosci. Bioeng., 100, 355-364 (2005). [9] Kishino, S. et al., Proc. Natl. Acad. Sci. USA, 110, 17808-17813 (2013). [10] Takeuchi, M. et al., J. Biosci. Bioeng. 119, 636-641 (2015). [11] Takeuchi, M. et al., J. Mol. Catal., B Enzym. 117, 7-12 (2015). [12] Feng, H. et al., FEBS Journal, 282, 1526-1537 (2015). [13] Takeuchi, M. et al., Eur. J. Lipid Sci. Technol., 115, 386-393 (2013). [14] Hirata, A. et al., J. Lipid Res., 56, 1340-1350 (2015). [15] Sakurama, H. et al., J. Lipid Res., 55, 1855-1863 (2014). [16] Ogawa, J., Eur. J. Lipid Sci. Technol., 117, 577-578 (2015).


Jun Ogawa obtained his PhD (Doctor of Agriculture) at Kyoto University in 1995, and is today a professor at the Research Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Japan.

His research fields are: Applied microbiology, Microbial biochemistry, Microbial physiology, Fermentation physiology, Enzyme engineering, Environmental microbiology, Microbial molecular biology. 

He is an editorial board member for Applied Microbiology and Biotechnology; Journal of Biocatalysis and Agricultural Biotechnology; Journal of Biotechnology and Bioengineering; European Journal of Lipid Science and Technology.

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