Figure 4. Functional characterization of CaELOVL in transgenic S. cerevisiae grown in the presence of fatty acids (FAs). A, B, C, D, E, F and G represent control and adding FA substrate of C18:2n-6, C20:3n-6, C22:3n-6, C20:4n-6, C18:3n-3 and C20:5n-3, respectively. Fatty acids were extracted from yeast transformed with pYES2 vector containing the ORF of the putative fatty acyl elongase cDNA as an insert. Peaks 1-4 represent the main endogenous FAs of S. cerevisiae, namely C16:0 (1), C16:1n-7 (2), C18:0 (3) and C18:1n-9 (4). The remaining main additional peaks (6-17) correspond to the exogenously added FAs and the products of their elongation-C18:2n-6 (7), C20:2n-6 (8), C20:3n-6 (9), C22:3n-6 (10), C22:3n-6 (11), C20:4n-6 (12), C22:4n-6 (13), C18:3n-3 (14), C20:3n-3 (15), C20:5n-3 (16) and C22:5n-3(17). Other minor peaks are 20:1n-9 (5) and 20:1n-7 (6), the latter two resulting from the elongation of 18:1n-9 and 18:1n-7.

From

Molecular Cloning and Functional Characterisation of a Polyunsaturated Fatty Acid Elongase in a Marine Bivalve Crassostrea angulata

Hongkuan Zhang, Helu Liu, Dewei Cheng, Hongxing Liu, Huaiping Zheng

Journal of Food and Nutrition Research. 2018, 6(2), 89-95 doi:10.12691/jfnr-6-2-4