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Microbial Production of Polyunsaturated Fatty Acids (Vitamin-F Group)

  • S. Shimizu
  • H. Yamada
Part of the Elsevier Applied Biotechnology Series book series (APBISE)

Abstract

The classical investigations performed by Burr & Burr in 1929–1930 clearly demonstrated that animals cannot survive without an exogenous source of fat. Subsequent studies have shown that supplementing a fat-free diet with certain essential fatty acids prevents the occurrence of symptoms of fat deficiency. It is now well established that both the n-6 and n-3 polyunsaturated fatty acids (PUFAs) are essential in human nutrition. Current information indicates that they have important roles in the structure and function of biological membranes. They have recently attracted great interest due to their unique biological activities, such as lowering of plasma cholesterol level, prevention of thrombosis, and so on. In addition, they are precursors for the biosynthesis of a variety of a large family of structurally related C-20 compounds, such as prostaglandins, prostacyclins, thromboxanes and leukotrienes. Such current status of PUFAs suggests that they are highly important substances in the pharmaceutical, medical and nutritional fields. These substances are sometimes referred to as the vitamin-F-group.

Keywords

Linoleic Acid Arachidonic Acid Total Fatty Acid Eicosapentaenoic Acid Fatty Acid Molecule 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Elsevier Science Publishers Ltd 1989

Authors and Affiliations

  • S. Shimizu
    • 1
  • H. Yamada
    • 1
  1. 1.Department of Agricultural ChemistryKyoto UniversityKyotoJapan

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