Award details

Development of Mortierella alpina for production of polyunsaturated fatty acids

Reference	CE08125
Principal Investigator / Supervisor	Professor David Archer
Co-Investigators / Co-Supervisors	Professor Colin Ratledge
Institution	Quadram Institute Bioscience
Department	Food Safety Science Division
Funding type	Research
Value (£)	276,205
Status	Completed
Type	Research Grant
Start date	01/04/1998
End date	01/04/2001
Duration	36 months

Abstract

This project aims to investigate the biochemistry and molecular genetics of fatty acid desaturation and elongation in Mortierella alpina, a filamentous fungus that accumulates polyunsaturated fatty acids (PUFAs). Specific objectives are to establish the biochemical basis for fatty acid elongation from C18:3 to C20:3 and desaturation (delta 5, delta 6, delta 12). Available M. alpina mutants that overproduce PUFAs, and mutants that will be generated, will be used to clone elongase and desaturase genes. The genes will be used to genetically manipulate M. alpina to improve the yields of PUFAs, to alter the range of PUFAs and to produce strains able to utilise vegetable oils as a substrate for PUFA biosynthesis.

Summary

unavailable

Committee	Closed Committee - Genes & Developmental Biology (GDB)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	Cell Engineering - GDB Committee (CE) [1994-1996]
Funding Scheme	X – not Funded via a specific Funding Scheme

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