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Structured odd-chain PUFA TAGs in Pythium: a precursor-guided biosynthesis strategy.

Markéta Kulišová1, Irena Jarošová Kolouchová1, Lucie Kyselová2

  • 1Department of Biotechnology, University of Chemistry and Technology, Technická 5, 166 28 Prague, Czech Republic.

Food Chemistry
|June 22, 2026
PubMed
Summary

Engineered microbes to produce structured lipids rich in odd-chain polyunsaturated fatty acids (odd-PUFAs). Specific precursors and TWEEN 80 enhanced odd-PUFA incorporation for functional food ingredients.

Keywords:
Chiral LC-MS/MSHILICOdd polyunsaturated lipidsPythiumRP-HPLC-MS/MSShotgun lipidomicsStructured triacylglycerols

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Published on: September 21, 2017

Area of Science:

  • Biotechnology
  • Microbial Engineering
  • Lipid Metabolism

Background:

  • Triacylglycerols (TAGs) are key energy storage molecules.
  • Engineering microbial systems for lipid production is an active area of research.
  • Odd-chain polyunsaturated fatty acids (odd-PUFAs) have unique nutritional properties.

Purpose of the Study:

  • To biosynthetically engineer structured TAGs enriched in odd-PUFAs in Pythium oligandrum.
  • To identify precursor-directed strategies for enhancing odd-PUFA incorporation.
  • To characterize the molecular structure and distribution of odd-PUFAs within TAGs.

Main Methods:

  • Precursor-directed biosynthesis using Pythium oligandrum ATCC 38472.
  • KEGG pathway analysis for TAG assembly confirmation.
  • Lipidomic profiling using RP-HPLC-MS/MS and 2D/chiral LC-MS/MS.

Main Results:

  • Successful engineering of structured TAGs with enhanced odd-PUFA content.
  • Isoleucine and TWEEN 80 significantly promoted odd-PUFA incorporation, particularly at the sn-1 position.
  • Diacylglycerols identified as key intermediates in TAG assembly.
  • TWEEN 80 modulated PUFA distribution within TAGs, allowing molecular design.

Conclusions:

  • Demonstrated a sustainable microbial route for producing structured lipids with tunable odd-PUFA content.
  • Engineered TAGs possess desirable structural and nutritional attributes for food and nutraceutical applications.
  • This approach offers a novel method for producing functional lipids.