海洋性イルカ胃内から分離したVibrio sp.による魚類およびイカ類培地からの低級および高級分枝鎖脂肪酸の生成

• Main Author: 森井 秀昭
• Format: Report
• Language: Japanese
• Published: 長崎大学水産学部 1979
• Subjects: toothed whales
• Online Access: http://hdl.handle.net/10069/30618; https://nagasaki-u.repo.nii.ac.jp/?action=repository_uri&item_id=9936; https://nagasaki-u.repo.nii.ac.jp/?action=repository_action_common_download&item_id=9936&item_no=1&attribute_id=18&file_no=1

Seeking the origin and the function of short- and long-chain branched fatty acid in oil of marine little toothed whales, the author studied whether or not Vibrio sp. isolated from the stomach of the animals produce the short- and long-chain branched fatty acids from fish- or squid-extract media. That is, the composition of short-chain fatty acids produced by the Vibrio sp.〔V1, V2, V3, V4 and V5 strains : see previous paper (1)〕 from fish- and squid-extract liquid media, and the composition of long-chain fatty acid in the lipid of the Vibrio sp. incubated on squid-extract agar medium were studied by GLC. The results obtained are as follows. 1) In all the strains acetic, propionic, iso-butyric, n-butyric, iso-valeric (containing a-methyl butyric) and n-valeric acids were produced from all the fish- and squid-extract media. Acetic acid was ordinarily dominant, and iso-valeric acid showed a high value in some cases. Iso-butyric acid was scanty in all the cases. 2) In all the strains saturated iso-fatty acids of iso 10 : 0-iso 18 : 0 were recognized uniformly. The maximum value of iso-fatty acids was iso 16 : 0 in V1 and V2 strains and odd number of iso 17 : 0 or iso 15 : 0 in V3 and V4 strains. 3) Two types of the strains which anteiso fatty acids were recognized in some strains and not recognized in some others. The acid compositions in the former were mostly anteiso 13 : 0, 15 : 0 and 17 : 0. 海洋性イルカの胃内から分離したVibrio sp.により,魚類やイカ類培地から生成された遊離の低級酸組成,およびイカ培地の寒天平板上で培養した同菌体脂質中の高級脂肪酸組成をしらべ,次の結果を得た。1.各供試菌株とも,いずれの培地からも酢酸,プロピオン酸,iso酪酸,n酪酸,iso吉草酸,n吉草酸を生成した。通常,これら脂肪酸の大部分が酢酸であったが,iso吉草酸を著量に含む場合もあった。しかしiso酪酸はいずれも少量であった。2.いずれの菌体脂質にもiso 10 : 0～iso 18 : 0を一様に認め,またV1,V2株ではiso 16 : 0, V3,V4株ではiso 17 : 0やiso 15 : 0など奇数酸を極大とした。3.菌体脂質にはanteiso酸を認める場合とそうでない場合があり,そして前者の場合の成分は主としてanteiso 13 : 0, 15 : 0および17 : 0であった。