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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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