Effects of Ganoderma lucidum Extract on Production of Fatty Acids by Rhodotorula glutinis

영지 열수추출물이 Rhodotorula glutinis의 지방산 생성에 미치는 영향

  • Joo, Hyun-Kyu (Department of Agricultural Chemistry, Kon Kuk University) ;
  • Park, Woo-Chul (Department of Agricultural Chemistry, Kon Kuk University) ;
  • Sa, Tong-Min (Division of Food Resources, Sun Moon University) ;
  • Lee, Young-Tack (Division of Food Resources, Sun Moon University) ;
  • Yun, Choong-Hyo (Genetics Division, National Agricultural Science and Technology Institute, RDA)
  • 주현규 (건국대학교 농화학과) ;
  • 박우철 (건국대학교 농화학과) ;
  • 사동민 (선문대학교 식량자원학부) ;
  • 이영택 (선문대학교 식량자원학부) ;
  • 윤충효 (농업과학기술원 세포유전과)
  • Published : 1997.02.01


Rhodotorula glutinis was inoculated in the medium containing 0 ($S_0$), 0.01 ($S_1$), 0.1 ($S_2$) and 1.0% ($S_3$) Ganodoma lucidum extract and incubated in a shaking incubator at $30^{\circ}C$ for 8 days and the cell growth, sugarity, lipid content, and fatty acid composition were measured to investigate the effects of G. lucidum extract on the growth and biosynthesis of fatty acids by oleaginous yeast, Rhodotorula glutinis. After the 8 day incubation, the cell growth of $S_1,\;S_2\;and\;S_3$ increased 1.6, 1.7 and 2.1 times, respectively, than that of $S_0$. Sugar consumption of incubating medium was decreased but the crude lipid content in R. glutinis was increased with increase of the amount of G. Lucidum extract. Myristic, palmitic, stearic, oleic and linoleic acids were identified by GC as the major fatty acids in the crude lipid produced by R. glutinis and the content of unsaturated fatty acids (38.6 mg/g) was greater than that of saturated fatty acids (22.3 mg/g). As the G. lucidum extract concentration increased, fatty acids contents were increased except myristic acid, and the most increase occurred at the addition of 0.1% while they were considerably decreased in the case of the addition of 1.0% G. lucidum extract.