FOOD SCIENCE

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Concentration of Docosahexaenoic Acid in Aurantiochytrium sp. Oil by Burkholderia Lipase

LAN Jun1,2, SONG Xiaojin1, TAN Yanzhen1, XU Jianchun3, CUI Qiu1,4, FENG Yingang1,*   

  1. 1. Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Engineering Laboratory of Single Cell Oil, Qingdao Institute of
    Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; 2. College of Life Sciences,
    University of Chinese Academy of Sciences, Beijing 100049, China; 3. Qingdao Langyatai Co. Ltd., Qingdao 266400, China;
    4. Key Laboratory of Biofuels, Qingdao Institute of Bioenergy and Bioprocess Technology,
    Chinese Academy of Sciences, Qingdao 266101, China
  • Online:2015-01-15 Published:2015-01-16

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Abstract:

Purpose: To explore the effect Burkholderia lipase on enrichment of docosahexaenoic acid (DHA) in
Aurantiochytrium sp. oil. Methods: Tributyrin plate method was used to screen a lipase-producing bacterium. Using
4-nitrophenyl laurate as substrate, the enzymatic properties of the Burkholderia lipase were studied. The lipase was
used to hydrolyze Aurantiochytrium oil. To evaluate the enrichment efficiency of DHA with the lipase, the fatty acid
compositions in the aqueous and the organic phase after hydrolysis were detected by gas chromatography. Results: The
lipase-producing bacterium obtained from mud samples collected from Guangzhou city was identified as Burkholderia sp.
SD001. Its lipase activity reached the maximum value of 70 U/mL in the culture after fermentation at 30 ℃ for 40 h. The
lipase had an optimal pH of 8.5 and an optimal temperature of 45 ℃. When the lipase was used to hydrolyze the oil from
Aurantiochytrium sp., the percentage of DHA content in the oil was increased from 30% to 40%. Conclusions: A bacterium
producing a lipase capable of enriching DHA has been obtained. The lipase from this strain with expanded applicability is
useful for the enrichment of polyunsaturated fatty acid.

Key words: lipase, Burkholderia sp., Aurantiochytrium sp., oil, docosahexaenoic acid enrichment

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