Production optimization of the marine microalga Picochlorum maculatum MACC 3 as source of polyunsaturated fatty acids

Abstract

Fatty acids are the basic building blocks fats and lipids are made of. Fatty acids found in foods and fats stored in the body are mainly in the form oftriacylglycerols (TAGs), a glycerol molecule backbone to which three (termed sn-1; sn-2 and sn-3), often different, fatty acids are attached Figure 1-1 (A). Fatty acids are made up of a backbone of carbon atoms, with a carboxyl group (COOH) at one end [the delta (Δ) end] and a methyl group (CH3) at another end [the omega (ω) or n-end] (Figure 1-1 (B). Hydrogen atoms are joined to the sequence of carbon atoms, forming a hydrocarbon chain. Carbon chain length and presence and absence of a double bond between the carbon atoms influence the characteristics of a fatty acid such as melting point and digestibility. Based on the bonding nature, they are divided into saturated fatty acid (SFA)- carbons in the fatty acid chain are linked by single bonds; monounsaturated fatty acid (MUFA)- only one double bond present in fatty acid chain and polyunsaturated fatty acid (PUFA) more than one double bond present in the fatty acid chain