Table 2.
Effect of the incubation time (days) and incubation temperature (5 and 15°C) on the fatty acid composition of the total lipids produced by the Antarctic thraustochytrid RT2316‐7. Incubation was made for 14 d at 5°C and for 5 d at 15°C
| 5°C | 15°C | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Fatty acid (%) | 2 d | 6 d | 8 d | 12 d | 14 d | 1 d | 2 d | 3 d | 4 d | 5 d |
| Myristic acid, MA (C14:0) | 0.3 ± 0.1 | 0.4 ± 0.2 | 0.5 ± 0.0 | 0.4 ± 0.1 | 0.2 ± 0.2 | 0.2 ± 0.0 | 0.1 ± 0.0 | 0.0 ± 0.0 | 0.2 ± 0.1 | 0.1 ± 0.0 |
| Palmitic acid, PA (C16:0) | 18.8 ± 1.0 | 14.7 ± 0.8 | 13.8 ± 2.5 | 14.3 ± 0.0 | 14.0 ± 0.9 | 13.4 ± 0.2 | 15.5 ± 0.4 | 8.8 ± 0.6 | 9.0 ± 0.0 | 8.3 ± 0.3 |
| Stearic acid, SA (C18:0) | 15.8 ± 0.4 | 9.2 ± 0.3 | 8.9 ± 1.8 | 10.3 ± 0.5 | 8.5 ± 0.0 | 2.1 ± 0.2 | 2.5 ± 0.6 | 1.0 ± 0.2 | 0.7 ± 0.1 | 1.1 ± 0.5 |
| Linoleic acid, LA (C18:2n6) | 5.3 ± 0.1 | 4.4 ± 0.1 | 2.4 ± 0.4 | 1.1 ± 0.2 | 0.7 ± 0.1 | 6.0 ± 0.0 | 2.1 ± 0.0 | 0.9 ± 0.1 | 1.0 ± 0.3 | 1.5 ± 0.1 |
| γ‐linolenic acid, GLA (C18:3n6) | 3.4 ± 0.1 | 0.9 ± 0.1 | 0.7 ± 0.2 | 0.3 ± 0.2 | 0.2 ± 0.1 | 2.2 ± 0.4 | 1.1 ± 0.4 | 1.0 ± 0.3 | 0.7 ± 0.1 | 1.1 ± 0.1 |
| α‐linolenic acid, ALA(C18:3n3) | 0.5 ± 0.0 | 0.3 ± 0.1 | 0.3 ± 0.2 | 0.1 ± 0.0 | 0.2 ± 0.1 | 0.1 ± 0.0 | 0.2 ± 0.1 | 0.1 ± 0.0 | 0.3 ± 0.3 | 0.0 ± 0.1 |
| Eicosadienoic acid, EDA (C20:2) | 0.3 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.0 ± 0.0 | 0.1 ± 0.1 | 0.3 ± 0.0 | 0.3 ± 0.1 | 0.1 ± 0.1 | 0.2 ± 0.2 | 0.0 ± 0.0 |
| Eicosatrienoic acid, ERA (C20:3n3) | 0.3 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.1 ± 0.1 | 0.2 ± 0.1 | 0.0 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.1 |
| Dihomo‐γ‐linolenic acid, DGLA (C20:3n6) | 3.9 ± 1.0 | 2.8 ± 1.2 | 4.9 ± 0.3 | 3.1 ± 2.7 | 6.2 ± 1.1 | 25.2 ± 1.4 | 14.6 ± 0.6 | 18.0 ± 0.5 | 29.6 ± 0.1 | 31.3 ± 1.3 |
| Araquidonic acid, ARA (C20:4n6) | 1.2 ± 0.1 | 0.4 ± 0.2 | 0.3 ± 0.2 | 0.6 ± 0.1 | 0.2 ± 0.2 | 0.6 ± 0.4 | 0.4 ± 0.0 | 0.4 ± 0.4 | 0.4 ± 0.0 | 0.3 ± 0.0 |
| Eicosapentaenoic acid, EPA (C20:5n3) | 16.1 ± 1.2 | 21.5 ± 2.2 | 23.6 ± 0.2 | 25.4 ± 0.5 | 27.2 ± 1.1 | 16.5 ± 1.2 | 16.2 ± 0.1 | 15.0 ± 0.4 | 16.6 ± 0.4 | 16.4 ± 0.0 |
| Docosahexaenoic acid, DHA (C22:6n3) | 25.9 ± 2.0 | 39.6 ± 5.0 | 39.4 ± 5.6 | 39.5 ± 1.7 | 38.3 ± 1.6 | 27.9 ± 0.2 | 39.2 ± 0.5 | 49.4 ± 0.2 | 36.9 ± 1.3 | 36.0 ± 0.8 |
| Others | 8.1 | 5.4 | 4.9 | 4.9 | 4.2 | 5.5 | 7.6 | 5.2 | 4.4 | 3.8 |
| SFA | 34.9 | 24.4 | 23.2 | 25.0 | 22.7 | 15.7 | 18.1 | 9.8 | 9.9 | 9.5 |
| PUFA | 57.0 | 70.2 | 71.9 | 70.1 | 73.1 | 78.8 | 74.2 | 84.9 | 85.7 | 86.7 |
| n3‐PUFA | 42.8 | 61.5 | 63.4 | 65.0 | 65.6 | 44.5 | 55.8 | 64.6 | 53.8 | 52.4 |
| n6‐PUFA | 13.9 | 8.6 | 8.3 | 5.1 | 7.4 | 34.0 | 18.1 | 20.3 | 31.7 | 34.2 |
| PUFA/SFA | 1.6 | 2.9 | 3.1 | 2.8 | 3.2 | 5.0 | 4.1 | 8.7 | 8.7 | 9.1 |