Effect of sodium sulphate salinity for production of docosahexaenoic acid (DHA) by Thraustochytrids aureum RAK-21

Background: The demand for DHAs in human nutrition, fish feeds, and pharmaceutical applications is rapidly growing and it will become inadequate for supplying the expanding market. In order to meet the expected rise in the demand and to circumvent the drawbacks of the fish oil, it is important to develop new sources of this important nutrient, which leads the need for alternative production processes for DHA.

Objectives: The effect of sodium sulphate salinity on Docasahexaenoic acid (DHA) synthesis in Thraustochytrids aureum RAK-21 was studied with media constitution as well as conditions in batch fermentation.

Methods: Thraustochytrids aureum RAK-21 resuspended cell system using shake ask fermentation was deployed to study the production of DHA synthesis. The effects of key parameters such as salinity, different types of carbon sources, nitrogen sources, temperature, and pH on DHA production were also investigated.

Results: The sodium sulphate salinity was much influenced in growth as well as DHA production as compared with sodium chloride in medium. The results showed that sodium sulphate (30g/L) in the presence of peptone (15g/L) and sucrose (20g/L) were the most effective medium for higher DHA production at pH 7 and 35° C.

Conclusions: The present study reveals that sulphate ions are an important element for effective DHA synthesis along with sodium ions. It may influence the primary or co-metabolism pathways of DHA and other Long-chain polyunsaturated fatty acid (LCPUFA) production.