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Kalampounias G, Gardeli C, Alexis S, Anagnostopoulou E, Androutsopoulou T, Dritsas P, Aggelis G, Papanikolaou S, Katsoris P. Poly-Unsaturated Fatty Acids (PUFAs) from Cunninghamella elegans Grown on Glycerol Induce Cell Death and Increase Intracellular Reactive Oxygen Species. J Fungi (Basel) 2024; 10:130. [PMID: 38392802 PMCID: PMC10890652 DOI: 10.3390/jof10020130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 01/28/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024] Open
Abstract
Cunninghamella elegans NRRL-1393 is an oleaginous fungus able to synthesize and accumulate unsaturated fatty acids, amongst which the bioactive gamma-linolenic acid (GLA) has potential anti-cancer activities. C. elegans was cultured in shake-flask nitrogen-limited media with either glycerol or glucose (both at ≈60 g/L) employed as the sole substrate. The assimilation rate of both substrates was similar, as the total biomass production reached 13.0-13.5 g/L, c. 350 h after inoculation (for both instances, c. 27-29 g/L of substrate were consumed). Lipid production was slightly higher on glycerol-based media, compared to the growth on glucose (≈8.4 g/L vs. ≈7.0 g/L). Lipids from C. elegans grown on glycerol, containing c. 9.5% w/w of GLA, were transformed into fatty acid lithium salts (FALS), and their effects were assessed on both human normal and cancerous cell lines. The FALS exhibited cytotoxic effects within a 48 h interval with an IC50 of about 60 μg/mL. Additionally, a suppression of migration was shown, as a significant elevation of oxidative stress levels, and the induction of cell death. Elementary differences between normal and cancer cells were not shown, indicating a generic mode of action; however, oxidative stress level augmentation may increase susceptibility to anticancer drugs, improving chemotherapy effectiveness.
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Affiliation(s)
- Georgios Kalampounias
- Laboratory of Cell Biology, Division of Genetics, Cell and Developmental Biology, Department of Biology, School of Natural Sciences, University of Patras, 26504 Patras, Greece
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Spyridon Alexis
- Hematology Division, Faculty of Medicine, School of Health Sciences, University of Patras, 26504 Patras, Greece
| | - Elena Anagnostopoulou
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Theodosia Androutsopoulou
- Laboratory of Cell Biology, Division of Genetics, Cell and Developmental Biology, Department of Biology, School of Natural Sciences, University of Patras, 26504 Patras, Greece
| | - Panagiotis Dritsas
- Unit of Microbiology, Division of Genetics, Cell and Developmental Biology, Department of Biology, School of Natural Sciences, University of Patras, 26504 Patras, Greece
| | - George Aggelis
- Unit of Microbiology, Division of Genetics, Cell and Developmental Biology, Department of Biology, School of Natural Sciences, University of Patras, 26504 Patras, Greece
| | - Seraphim Papanikolaou
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Panagiotis Katsoris
- Laboratory of Cell Biology, Division of Genetics, Cell and Developmental Biology, Department of Biology, School of Natural Sciences, University of Patras, 26504 Patras, Greece
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Pasias IN, Ntakoulas DD, Raptopoulou K, Gardeli C, Proestos C. Chemical Composition of Essential Oils of Aromatic and Medicinal Herbs Cultivated in Greece-Benefits and Drawbacks. Foods 2021; 10:foods10102354. [PMID: 34681403 PMCID: PMC8535542 DOI: 10.3390/foods10102354] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 09/24/2021] [Accepted: 09/29/2021] [Indexed: 02/03/2023] Open
Abstract
The current study investigated and determined the major compounds of six essential oils derived from different plant species cultivated in Greece (Lavandula angustifolia, Origanum vulgare, Pistacia lentiscus var. chia, Citrus reticulata, Citrus limon and Crithmum maritimum). The results proved that all these essential oils have a high potential for use as food preservatives, since among the compounds determined were sabinene, b-myrcene, a-pinene, carvacrol and limonene, all of which were responsible for the strong antimicrobial activity against Staphylococcus aureus. However, the amounts of some compounds, such as linalool and citral, were at high levels, and this can be a danger for some sensitive population groups due to allergic reactions. The essential oil compounds which were identified using GC-MS and quantified through GC-FID represented more than 95% of the total essential oils of the investigated plant species. Finally, all essential oils provided high phenolic content.
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Affiliation(s)
- Ioannis N. Pasias
- General Chemical Lab of Research and Analysis, 35100 Lamia, Greece; (I.N.P.); (D.D.N.); (K.R.)
| | - Dimitris D. Ntakoulas
- General Chemical Lab of Research and Analysis, 35100 Lamia, Greece; (I.N.P.); (D.D.N.); (K.R.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, 15772 Athens, Greece
| | - Kalomoira Raptopoulou
- General Chemical Lab of Research and Analysis, 35100 Lamia, Greece; (I.N.P.); (D.D.N.); (K.R.)
| | - Chrysavgi Gardeli
- Food Chemistry and Analysis Laboratory, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece;
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, 15772 Athens, Greece
- Correspondence: ; Tel.: +30-21-0727-4160
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Diamantopoulou P, Gardeli C, Papanikolaou S. Impact of olive mill wastewaters on the physiological behavior of a wild-type new Ganoderma resinaceum isolate. Environ Sci Pollut Res Int 2021; 28:20570-20585. [PMID: 33410062 DOI: 10.1007/s11356-020-11835-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 11/25/2020] [Indexed: 06/12/2023]
Abstract
A new wild-type Ganoderma resinaceum isolate was cultivated on glucose-enriched liquid cultures with olive mill wastewaters (OMWs) in initial phenolic compounds concentrations 0.0 (control), 0.5, 0.8, and 1.5 g/l. The effect of the fungus on the reduction of phenolics and color was assessed, whereas biomass production, glucose consumption, intra-cellular (IPS) and extra-cellular (EPS) polysaccharides biosynthesis, antioxidant activity of the biomass, and laccase synthesis were monitored. Results showed that significant phenolic reduction (94.5%) and decolorization (76.5%) occurred, 14.6 g/l of biomass was produced, glucose was almost totally consumed, EPS were produced in sufficient amounts (0.79 g/l), whereas the presence of OMWs enhanced the synthesis of IPS (maximum absolute values 4.0-5.2 g/l corresponding to 35-42% w/w). Kinetic analysis demonstrated that EPS and IPS values fluctuated with time, regardless of the available amount of glucose in the media, showing a maximum in the 17th day of culture. Laccase was highly synthesized in the middle of the fermentation, reaching the maximum value of 14 U/ml. Little growth was however observed at 1.5 g/l phenolics. Strong correlation between total phenolic content and free radical scavenging activity has been noticed in the methanolic extracts of the mycelium. Results strongly suggest the potentiality of G. resinaceum utilization in the OMW waste treatment.
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Affiliation(s)
- Panagiota Diamantopoulou
- Laboratory of Edible Fungi, Institute of Technology of Agricultural Products (ITAP), Hellenic Agricultural Organization - Demeter, 1 Sofokli Venizelou Street, 14123 - Lykovryssi, Attiki, Greece.
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
| | - Seraphim Papanikolaou
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855, Athens, Greece
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Drakou CE, Gardeli C, Tsialtas I, Alexopoulos S, Mallouchos A, Koulas SM, Tsagkarakou AS, Asimakopoulos D, Leonidas DD, Psarra AMG, Skamnaki VT. Affinity Crystallography Reveals Binding of Pomegranate Juice Anthocyanins at the Inhibitor Site of Glycogen Phosphorylase: The Contribution of a Sugar Moiety to Potency and Its Implications to the Binding Mode. J Agric Food Chem 2020; 68:10191-10199. [PMID: 32840370 DOI: 10.1021/acs.jafc.0c04205] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Anthocyanins (ACNs) are dietary phytochemicals with an acknowledged therapeutic significance. Pomegranate juice (PJ) is a rich source of ACNs with potential applications in nutraceutical development. Glycogen phosphorylase (GP) catalyzes the first step of glycogenolysis and is a molecular target for the development of antihyperglycemics. The inhibitory potential of the ACN fraction of PJ is assessed through a combination of in vitro assays, ex vivo investigation in hepatic cells, and X-ray crystallography studies. The ACN extract potently inhibits muscle and liver isoforms of GP. Affinity crystallography reveals the structural basis of inhibition through the binding of pelargonidin-3-O-glucoside at the GP inhibitor site. The glucopyranose moiety is revealed as a major determinant of potency as it promotes a structural binding mode different from that observed for other flavonoids. This inhibitory effect of the ACN scaffold and its binding mode at the GP inhibitor binding site may have significant implications for future structure-based drug design endeavors.
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Affiliation(s)
- Christina E Drakou
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Chrysavgi Gardeli
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens 118 55, Greece
| | - Ioannis Tsialtas
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Serafeim Alexopoulos
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Athanasios Mallouchos
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Symeon M Koulas
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Anastasia S Tsagkarakou
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Demetres Asimakopoulos
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Demetres D Leonidas
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Anna-Maria G Psarra
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
| | - Vasiliki T Skamnaki
- Department of Biochemistry and Biotechnology, University of Thessaly, Biopolis 41500, Larisa, Greece
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Mikrou T, Pantelidou E, Parasyri N, Papaioannou A, Kapsokefalou M, Gardeli C, Mallouchos A. Varietal and Geographical Discrimination of Greek Monovarietal Extra Virgin Olive Oils Based on Squalene, Tocopherol, and Fatty Acid Composition. Molecules 2020; 25:E3818. [PMID: 32839421 PMCID: PMC7503666 DOI: 10.3390/molecules25173818] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 01/22/2023] Open
Abstract
Extra virgin olive oil (EVOO) is an important component of the Mediterranean diet and a highly priced product. Despite the strict legislation to protect it from fraudulent practices, there is an increasing demand to characterize EVOOs and evaluate their authenticity. For this purpose, 68 monovarietal EVOOs, originating from three regions of Greece (Peloponnese, Crete, and Lesvos) and two local cultivars (Koroneiki and Kolovi), were obtained during the harvesting period of 2018-2019. Fatty acids, squalene, and tocopherols were determined chromatographically according to official methods in order to study the effect of cultivar and geographical origin. Squalene and γ-tocopherol differed significantly amongst the cultivars tested. Koroneiki samples exhibited higher squalene content than Kolovi samples, whereas the opposite was observed for γ-tocopherol. The tocopherol level was highly geographical dependent, with EVOOs from Peloponnese displaying the highest concentration of α-tocopherol, whereas the content of γ-tocopherol was significantly higher in samples from Lesvos. Unsupervised and supervised multivariate analysis resulted in a satisfactory grouping of EVOOs according to cultivar. γ-Tocopherol, squalene, and the majority of fatty acids were the most discriminant variables, with γ-tocopherol, linoleic, linolenic, and gadoleic acid being present at higher levels in samples from the Kolovi cultivar. Koroneiki samples were characterized with higher levels of squalene, palmitic, palmitoleic, and arachidic acid.
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Affiliation(s)
- Theano Mikrou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Elisavet Pantelidou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Niki Parasyri
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Andreas Papaioannou
- Food Analytical & Research Laboratories of Athens, Hellenic Food Authority (EFET), 115 26 Athina, Greece;
| | - Maria Kapsokefalou
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Chrysavgi Gardeli
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (T.M.); (E.P.); (N.P.); (M.K.); (C.G.)
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Mallouchos A, Mikrou T, Gardeli C. Gas Chromatography-Mass Spectrometry-Based Metabolite Profiling for the Assessment of Freshness in Gilthead Sea Bream ( Sparus aurata). Foods 2020; 9:foods9040464. [PMID: 32283598 PMCID: PMC7231230 DOI: 10.3390/foods9040464] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/05/2020] [Accepted: 04/06/2020] [Indexed: 02/07/2023] Open
Abstract
Gilthead sea bream (Sparus aurata) is one of the most important farmed Mediterranean fish species, and there is considerable interest for the development of suitable methods to assess its freshness. In the present work, gas chromatography–mass spectrometry-based metabolomics was employed to monitor the hydrophilic metabolites of sea bream during storage on ice for 19 days. Additionally, the quality changes were evaluated using two conventional methods: sensory evaluation according to European Union’s grading scheme and K-value, the most widely used chemical index of fish spoilage. With the application of chemometrics, the fish samples were successfully classified in the freshness categories, and a partial least squares regression model was built to predict K-value. A list of differential metabolites were found, which were distinguished according to their evolution profile as potential biomarkers of freshness and spoilage. Therefore, the results support the suitability of the proposed methodology to gain information on seafood quality.
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Gardeli C, Varela K, Krokida E, Mallouchos A. Investigation of Anthocyanins Stability from Pomegranate Juice ( Punica Granatum L. Cv Ermioni) under a Simulated Digestion Process. Medicines (Basel) 2019; 6:E90. [PMID: 31434230 PMCID: PMC6789892 DOI: 10.3390/medicines6030090] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 08/11/2019] [Accepted: 08/16/2019] [Indexed: 01/01/2023]
Abstract
Background: Pomegranate gained a widespread popularity as a functional food due to the high content of bioactive components of the whole fruit, as well as its juice and extracts. There is a large amount of research that assigns them very important functions for the human organism. Methods: The anthocyanins (ACNs) of pomegranate juice (PJ) from the Ermioni variety are quantitatively identified and their stability under a simulated digestion process (SDP) is investigated. ACNs, as well as phenolic compounds, were isolated through solid phase extraction and determined using high-performance liquid chromatography in every stage of the SDP. Total phenolics, total monomeric ACNs, polymeric color and antioxidant activity were also determined in pomegranate juice and during the digestion process. Results: The predominant anthocyanin was Cy-3-glucoside followed by the corresponding 3,5-diglucoside, which accounted for 40.8% and 27.4% of the total ACN content, respectively. About 65% of the total monomeric ACN content remained intact by the end of the simulated digestion process. Conclusions: The PJ of the Ermioni variety seems to retain a large amount of the bioactive compounds after the SDP. The antioxidant activity and total phenolic content (TPC) remain almost stable during the SDP, suggesting that the products formed during ACN degradation maintain the antioxidant activity of the parent molecule.
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Affiliation(s)
- Chrysavgi Gardeli
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Kalliopi Varela
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Eleni Krokida
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
| | - Athanasios Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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Athenaki M, Gardeli C, Diamantopoulou P, Tchakouteu S, Sarris D, Philippoussis A, Papanikolaou S. Lipids from yeasts and fungi: physiology, production and analytical considerations. J Appl Microbiol 2018; 124:336-367. [DOI: 10.1111/jam.13633] [Citation(s) in RCA: 106] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2017] [Revised: 09/20/2017] [Accepted: 10/27/2017] [Indexed: 12/24/2022]
Affiliation(s)
- M. Athenaki
- Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece
| | - C. Gardeli
- Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece
| | - P. Diamantopoulou
- Laboratory of Edible Fungi; Institute of Technology of Agricultural Products; Hellenic Agricultural Organization ‘Demeter’; Lycovryssi Greece
| | - S.S. Tchakouteu
- Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece
| | - D. Sarris
- Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece
| | - A. Philippoussis
- Laboratory of Edible Fungi; Institute of Technology of Agricultural Products; Hellenic Agricultural Organization ‘Demeter’; Lycovryssi Greece
| | - S. Papanikolaou
- Department of Food Science and Human Nutrition; Agricultural University of Athens; Athens Greece
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Gardeli C, Athenaki M, Xenopoulos E, Mallouchos A, Koutinas AA, Aggelis G, Papanikolaou S. Lipid production and characterization by Mortierella (Umbelopsis) isabellina cultivated on lignocellulosic sugars. J Appl Microbiol 2017; 123:1461-1477. [PMID: 28921786 DOI: 10.1111/jam.13587] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2017] [Revised: 08/24/2017] [Accepted: 08/30/2017] [Indexed: 01/01/2023]
Abstract
AIMS To study and characterize the lipids produced by Mortierella (Umbelopsis) isabellina, during its growth on mixtures of glucose and xylose. METHODS AND RESULTS Glucose and xylose were utilized as carbon sources, solely or in blends, under nitrogen-limited conditions, in batch-flask trials (initial sugars at 80 g l-1 ). Significant lipid production (maximum lipid 17·8 g l-1 ; lipid in DCW 61·0% w/w; lipid on glucose consumed 0·23 g g-1 ) occurred on glucose employed solely, while xylose concentration in the growth medium was conversely correlated with lipid accumulation. With increasing xylose concentrations into the blend, lipid storage decreased while xylitol in significant concentrations (up to 24 g l-1 ) was produced. Irrespective of the sugar blend employed, significant quantities of endopolysaccharides were detected in the first growth steps (in the presence of nitrogen into the medium or barely after its disappearance) while lipids were stored thereafter. Neutral lipids, mainly composed of triacylglycerols, were the main microbial lipid fraction. Phospholipids were quantified both through fractionation and subsequent gravimetric determination and also through determination of phosphorus, and it seemed that the second method was more accurate. Phospholipids were mainly composed of phosphatidylcholine and another nonidentified compound presumably being phosphatidyldimethylethanolamine. CONCLUSIONS Mortierella isabellina is suitable to convert lignocellulosic sugars into lipids. SIGNIFICANCE AND IMPACT OF THE STUDY Differentiations between metabolism on xylose and glucose were reported. Moreover, this is one of the first reports indicating extensive analysis of microbial lipids produced by M. isabellina.
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Affiliation(s)
- C Gardeli
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - M Athenaki
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - E Xenopoulos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - A Mallouchos
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - A A Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - G Aggelis
- Department of Biology, University of Patras, Patras, Greece
| | - S Papanikolaou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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