Production, characterization and benefits of polyunsaturated fatty acids (PUFAs) derived from halophilic bacteria and their comparison with fish and plant derived PUFA
Bakshi D A, Chatterjee S
With the increase in health awareness, the demand for Polyunsaturated Fatty acids (PUFAs) production from fish oil and plants become a necessity. PUFAs play a beneficial role in brain and heart functions, their consumption in the diet is very good for human health. As PUFAs are essential fatty acids, humans can’t synthesize them on their own and hence they obtain them from their diet. PUFAs are long-chain hydrocarbons with more than one double bond with a carboxyl group at one end and a methyl group at the other. With the demand for low cost, feasible and no risk production of PUFAs along with the dilemma of fish oil contamination and prevention of plant and marine life exploitation, the focus is concentrated towards halophiles. Halophilic microorganisms live in high saline conditions. They can tolerate saltconcentration from 1.7% (0.3M) to 30% (5.1M). Halophiles are efficient in producing large scale PUFAs. The shift from fish-derived PUFAs to microbial PUFAs can become a revolutionary and completely sustainable idea along with solving the issue of fish-derived PUFAs which is faced by most vegans. In this article, we will discuss the production, characterization and benefits of PUFAs like Eicosapentaenoic acids (EPA) and Docosahexaenoic acid (DHA) which are isolated from halophilic bacteria and their comparison with fish and plant-derived PUFAs.