TABLE 1.

Comparison of the fatty acid compositions of M. alpina transformants^a

Strain	Total fatty acid (mg/g of dry cell weight)	Fatty acid composition (mol%)
		16:0	18:0	18:1n-9	18:2n-9	20:2n-9	MA	18:2n-6	18:3n-6	DGLA	AA	Other
Wild-type 1S-4	160 ± 15	19 ± 0.24	9.8 ± 0.23	24 ± 0.13	NDb	ND	ND	7.3 ± 0.01	5.5 ± 0.11	5.7 ± 0.02	21 ± 0.34	7.6 ± 0.07
Mut48c	66 ± 0.32	7.8 ± 0.16	3.9 ± 0.03	63 ± 0.25	14 ± 0.06	0.63 ± 0.03	2.1 ± 0.08	ND	ND	ND	ND	7.9 ± 0.03
pDura5 transformantd	52 ± 7.0	12 ± 1.3	3.7 ± 0.40	23 ± 1.6	ND	ND	ND	14 ± 0.74	16 ± 1.6	4.1 ± 0.07	19 ± 0.22	8.5 ± 0.63
pDura5Δ12RNAi transformants
11	88 ± 4.1	8.1 ± 0.40	2.6 ± 0.05	57 ± 0.98	14 ± 0.66	0.50 ± 0.16	1.7 ± 0.13	0.68 ± 0.21	4.2 ± 0.79	0.88 ± 0.15	5.7 ± 0.71	4.3 ± 0.30
30	142 ± 16	6.4 ± 0.06	4.8 ± 0.02	56 ± 0.98	14 ± 0.11	0.60 ± 0.02	1.9 ± 0.03	0.17 ± 0.03	1.9 ± 0.09	0.30 ± 0.04	3.4 ± 0.24	11 ± 0.57
47	75 ± 1.0	7.0 ± 0.06	3.8 ± 0.08	57 ± 0.11	15 ± 0.21	0.68 ± 0.01	1.9 ± 0.03	0.14 ± 0.06	1.4 ± 0.04	0.27 ± 0.10	2.8 ± 0.01	10 ± 0.44
52	71 ± 0.71	7.3 ± 0.20	3.5 ± 1.1	54 ± 0.38	10 ± 0.26	0.54 ± 0.03	1.3 ± 0.02	0.56 ± 0.02	3.3 ± 0.08	0.78 ± 0.11	6.2 ± 0.08	12 ± 0.36
56	41 ± 22	5.5 ± 0.05	2.3 ± 0.04	62 ± 0.07	18 ± 0.21	0.64 ± 0.0	2.3 ± 0.0	0.10 ± 0.10	1.9 ± 0.05	0.60 ± 0.10	2.9 ± 0.05	3.4 ± 0.04

^aFungal cultures were grown at 28°C for 4 days in 100 ml of GY medium with vigorous shaking (120 strokes/min).Values are means and standard deviations from duplicate experiments.

^bND, not detected.

^cMut48 is a Δ12-desaturase-defective mutant derived from the wild-type IS-4 strain (10).

^dThe pDura5 transformant is a control strain. This strain was created by complementation with only the ura5 gene homologous to the host cell (27).