TEMPERATURE ACCLIMATION AND THE FATTY ACID COMPOSITION OF AN ANTARCTIC GREEN ALGA CHLORELLA (16th Symposium on Polar Biology)

Antarctic green alga Chlorella vulgaris strain SO-26 cells cultured at 20℃ photosynthesize between 0-35℃, with a maximum rate at 20℃, while cells cultured at 10℃ show a shift of the optimum to about 2 to 3℃ lower and show higher activity than cells cultured at 20℃. Mesophilic alga Chlorella sorokini...

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Bibliographic Details
Main Authors: ナガシマ ヒデユキ, マツモト ゲンキ, オオタニ シュウジ, モモセ ハルオ, Hideyuki NAGASHIMA, Genki I. MATSUMOTO, Shuji OHTANI, Haruo MOMOSE
Format: Report
Language:English
Published: Proceeding 1995
Subjects:
Online Access:https://nipr.repo.nii.ac.jp/?action=repository_uri&item_id=5284
http://id.nii.ac.jp/1291/00005284/
https://nipr.repo.nii.ac.jp/?action=repository_action_common_download&item_id=5284&item_no=1&attribute_id=18&file_no=1
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Summary:Antarctic green alga Chlorella vulgaris strain SO-26 cells cultured at 20℃ photosynthesize between 0-35℃, with a maximum rate at 20℃, while cells cultured at 10℃ show a shift of the optimum to about 2 to 3℃ lower and show higher activity than cells cultured at 20℃. Mesophilic alga Chlorella sorokiniana strain C-133 cells cultured at 20℃ photosynthesize between 5-45℃ with a maximum rate at 35℃, while cells cultured at 10℃ photosynthesize between 0-40℃ with a maximum rate at 30℃, in a temperature range about 5℃ lower than cells cultured at 20℃. Strain C-133 cells cultured at 20℃ show higher photosynthetic activity than cells cultured at 10℃. In both strains tested the major fatty acids are palmitic, linoleic and linolenic acids. When culture temperatures were changed from 20 to 10℃, the increase of the ratio of unsaturated fatty acid to total fatty acid in strain SO-26 was considerably greater than that in strain C-133. These results indicate that in photosynthesis the properties of an Antarctic Chlorella SO-26 are more psychrophilic than those of mesophilic Chlorella C-133, and both strains can be acclimated by the culture temperature, at least partly because of fatty acid unsaturation.