Method for producing γ-linolenic acids from a ciliate culture by adding suitable precursor molecules to said culture medium

• US 7,081,356 B2
• Filed: 02/08/2002
• Issued: 07/25/2006
• Est. Priority Date: 02/12/2001
• Status: Expired due to Fees

• Current Assignee: Nutrinova Nutrition Specialties & Food Ingredients GmbH (Celanese Corporation)
• Original Assignee: Nutrinova Nutrition Specialties & Food Ingredients GmbH (Celanese Corporation)
• Inventors: Plote, Joem, Putten, Anton van V., Kiy, Thomas, Leske, Alexander, König, Tanja, Fabritius, Dirk
• Primary Examiner(s): Lilling, Herbert J.
• Application Number:
  US10/468,259
• Publication Number:
  US 20040180414A1
• Time in Patent Office: 1,628 Days
• Field of Search: 435/135, 435/134
• US Class Current: 435/134
• CPC Class Codes: C12N 1/105 Protozoal isolates
• CPC Class Codes: C12P 7/6427 Polyunsaturated fatty acids [PUFA], i.e. having two or more double bonds in their backbone
• CPC Class Codes: C12P 7/6472 containing polyunsaturated fatty acid [PUFA] residues, i.e. having two or more double bonds in their backbone
• CPC Class Codes: C12R 2001/90 Protozoa ; Processes using protozoa

Abstract

The intention relates to a method for the fermentative production of lipids/fatty acids having high concentrations of omega-6 fatty acids (PUFA, polyunsaturated fatty acids), especially γ-linolenic acids (GLA) in ciliates. Said lipids/fatty acids can be used in human/animal food, and in the pharmaceutical field.

Claims

1. A process for producing omega-6-fatty acids by fermentation, characterized in that dilates are cultured in a culture medium to which γ

-linolenic acid precursor molecules and acetate are added and in which the γ

-linolenic acid is isolated from the ciliates after the culture is terminated, and wherein the acetate is added 20–

39 hours after the start of the culture.

2. The process as claimed in claim 1, characterized in that Tetrahymena sp. is used.

3. The process as claimed in claim 2, characterized in that Tetrahymena thermophila is used.

4. The process as claimed in claim 2, characterized in that Tetrahymena pyriformis is used.

5. The process as claimed in claim 2, characterized in that Tetrahymena rostrata is used.

6. The process as claimed in claim 1, characterized in that the acetate is added in two stages, the first addition being performed 20–

39 hours after the start of the culture and a second addition being performed 40–

70 hours after the start of the culture.

7. The process as claimed in claim 1, characterized in that the acetate is added in two stages, a first addition being performed 25–

35 hours after the start of the culture, and a second addition being performed 50–

60 hours after the start of the culture.

8. The process as claimed in claim 1, characterized in that acetate is added continuously at a rate of 0.05 g/l per hour from the 20^th hour after the start of the culturing.

9. The process as claimed in claim 1, characterized in that the γ

-linolenic acid precursor molecules are added in the form of palmitic acid (C16;

0), stearic acid (C18;

0), oleic acid (C18;

1) and/or linoleic acid (C18;

2), or in the form of triglycerides, diglycerides, monoglycerides, phospholipids, esters or salts of the corresponding fatty acid precursors.

10. The process as claimed in claim 1, characterized in that the acetate is added to the culture in the form of acetic acid or as a salt of acetic acid.

11. The process as claimed in claim 1, characterized in that the γ

-linolenic acid precursor molecules are added in the form of natural oils, and the oil is added to the medium at a final concentration of 0.1 ml/l to 10 ml/l.

12. The process as claimed in claim 1, characterized in that the acetate is added as sodium acetate at a concentration of 0.1 g/l to 1 g/l.

13. The process as claimed in claim 1, characterized in that the GLA content of the biomass dry matter from the culture is at least 4% (w/w).

14. The process as claimed in claim 1, characterized in that the γ

-linolenic acid concentration in the culture is at least 300 mg/l.