# US 2010/0167359 A1 · Methods for producing polyunsaturated fatty acid and lipid containing polyunsaturated fatty acid

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 2010/0167359 A1
- Document ID: US20100167359A1
- Status: Published application
- Kind: A1
- Application number: 12/523,087
- Filed: 2008-01-15
- Published: 2010-07-01
- Earliest claimed: 2007-01-15
- Assignees: Suntory Holdings Limited
- Inventors: Kenji Katano; Hiroshi Kawashima
- Web page: https://patentgrep.com/patent/US20100167359A1

## CPC

- C12P 7/6427: Polyunsaturated fatty acids [PUFA], i.e. having two or more double bonds in their backbone
- A23K 20/158: Fatty acids; Fats; Products containing oils or fats
- A23K 50/40: for carnivorous animals, e.g. cats or dogs
- A23K 50/80: for aquatic animals, e.g. fish, crustaceans or molluscs
- A23L 33/12: Fatty acids or derivatives thereof
- C11B 1/10: by extracting
- C11B 3/00: Refining fats or fatty oils
- C12P 7/6472: containing polyunsaturated fatty acid [PUFA] residues, i.e. having two or more double bonds in their backbone
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}
- A23K: FODDER
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- C11B: PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES (drying-oils C09F)

## Abstract

A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA, a microbial cell containing a PUFA, and use of the microbial cell are provided. A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capable of producing arachidonic acid (ARA) and/or dihomo-gamma-linolenic acid (DGLA) is provided, the method including at least one of the following steps: (a) adding an organic acid in an amount of 0.01 to 5 w/v % to a culture medium after the beginning of main culture; (b) increasing the pH of the culture medium to a range effective for culture after the beginning of the main culture; and (c) adding a metal sulfate in an amount of 0.01 to 0.5 w/w % to the main culture medium.

## Claims

### Claim 1

A method for producing a polyunsaturated fatty acid (PUFA) or a lipid containing a PUFA including culture of a microorganism capable of producing arachidonic acid (ARA) and/or dihomo-gamma-linolenic acid (DGLA), the method comprising at least one of the following steps:
(a) adding an organic acid in an amount of 0.01 to 5 w/v % to a culture medium after the beginning of main culture;
(b) increasing the pH of the culture medium to a range effective for culture after the beginning of the main culture; and
(c) adding a metal sulfate in an amount of 0.01 to 0.5 w/w % to the main culture medium.

### Claim 2 (depends on 1)

A method according to claim 1 comprising steps (a) and (b), wherein steps (a) and (b) are carried out at different time points from the addition of a carbon source to the culture medium.

### Claim 3 (depends on 1)

A method according to claim 1 comprising step (c), wherein step (c) is carried out before the beginning of the main culture.

### Claim 4 (depends on 1)

A method according to claim 1, wherein the DGLA content in the total fatty acids in the PUFA or the lipid containing a PUFA is 35% or more.

### Claim 5

A dry microbial cell of Mortierella alpina, wherein the DGLA content in 1 g of dry microbial cell is 190 mg or more.

### Claim 6 (depends on 5)

A dry microbial cell according to claim 5 prepared by drying a microbial cell of Mortierella alpina that is prepared by an aeration-spinner culture process in a liquid culture medium, the method including at least one of the following steps:
(a) adding at least one organic acid selected from succinic acid, fumaric acid, pyruvic acid, lactic acid, and malic acid to the culture medium in an amount of 0.2 to 5 w/v % in three days or later after the beginning of the main culture;
(b) increasing the pH of the culture medium to the range of 6.6 to 7.5 in three days or later after the beginning of the main culture; and
(c) adding at least one metal sulfate selected from the MgSO4, CaSO4, Na2SO4, K2SO4, FeSO4, and MnSO4 in an amount of 0.01 to 0.25 w/w % to the main culture medium.

### Claim 7 (depends on 5)

Foods and drinks containing the dry microbial cell according to claim 5, or ARA and/or DGLA derived from the dry microbial cell.