Inhibitory Effects of Lignan Compounds on the Formation of Arachidonic Acid in a Δ5-Desaturase-Defective Mutant of Mortierella alpina 1S-4
スポンサーリンク
概要
- 論文の詳細を見る
The level of arachidonic acid (AA) in a Δ5-desaturase-defective mutant of an AA-producing fungus, Mortierella alpina 1S-4,could be decreased by growing the fungus in the presence of a mixture of Δ5-desaturase-specific inhibitors, sesamin and episesamin. Under submerged batch culture conditions using a culture medium supplemented with 0.075 g.l^<-1> sesamin mixture, the production of dihomo-γ-linoleic acid was 2.1 g.l^<-1> culture broth (16.1% of total fatty acids) and the arachidonic acid production was 0.2g.l^<-1>(1.3%).
- 社団法人日本生物工学会の論文
- 1993-11-25
著者
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JAREONKITMONGKOL Saeree
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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SHIMIZU Sakayu
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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KAWASHIMA HIROSHI
(Present address)Laboratory of Microbial Science, Institute for Fundamental Research, Suntory Ltd.,
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Jareonkitmongkol Saeree
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University
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Kawashima Hiroshi
Institute for Health Care Science, Suntory Ltd.
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Shimizu Sakayu
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University
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Kawashima Hiroshi
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University:institute For Biomedica
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Kawashima H
Institute For Health Care Science Research Center Suntory Ltd.
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Kawashima H
Suntory Ltd. Osaka Jpn
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Kawashima Hideaki
Graduate School Of Pharmaceutical Sciences Kyoto University
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