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. 2017 Jun 20;7:3889. doi: 10.1038/s41598-017-04288-2

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Characterisation of fish fatty acyl desaturases 2 (Fads2) ability to desaturate 24:5n−3. Fatty acid (FA) profiles of yeast (Saccharomyces cerevisiae) co-transformed with the Danio rerio elovl2, and the Arapaima gigas ∆6 fads2 (A), Sparus aurata ∆6 fads2 (B), Nibea mitsukurii ∆6 fads2 (C), Clarias gariepinus ∆6∆5 fads2 (D), Salmo salar ∆5 fads2 (E) and Chirostoma estor ∆4 fads2 (F) and grown in the presence of an exogenously added FA substrates (indicated as “*” in all panels). Peaks 1–4 represent the S. cerevisiae endogenous FA, namely 16:0 (1), 16:1 isomers (2), 18:0 (3) and 18:1n-9 (4). Elongation (**) and desaturation (†) products from exogenously added or endogenously produced FA are indicated accordingly.