Mortierella alpina – Fungus and ARA Source
Mortierella alpina is a soil-dwelling fungus recognized as a key natural source of arachidonic acid (ARA), widely used in the food and dietary supplement industry.
Things worth knowing about "Mortierella alpina"
Mortierella alpina is a soil-dwelling fungus recognized as a key natural source of arachidonic acid (ARA), widely used in the food and dietary supplement industry.
What is Mortierella alpina?
Mortierella alpina is a filamentous fungus (mold) belonging to the order Mortierellales, found naturally in soil – particularly in cold, alpine environments. It is classified among the Zygomycetes and is especially renowned for its remarkable ability to synthesize and accumulate polyunsaturated fatty acids, most notably arachidonic acid (ARA, C20:4, n-6).
In industrial settings, Mortierella alpina is cultivated biotechnologically to produce ARA-rich oils used as additives in infant formula, dietary supplements, and functional foods.
Mechanism of Action and Fatty Acid Synthesis
Mortierella alpina produces arachidonic acid via the omega-6 fatty acid biosynthesis pathway. The precursor linoleic acid (LA) is sequentially converted to ARA through the action of desaturase and elongase enzymes. Under specific cultivation conditions – such as lower temperatures – the fungus can also synthesize small amounts of eicosapentaenoic acid (EPA) and other omega-3 fatty acids.
The fatty acids are primarily stored as triglycerides within lipid droplets in the mycelium. Depending on cultivation conditions, the lipid content can reach up to 50% of dry biomass.
Medical and Nutritional Significance
Arachidonic Acid for Infants
Arachidonic acid (ARA) is an essential fatty acid critical for brain and retinal development in infants. Since human breast milk naturally contains ARA, the ARA-rich oil derived from Mortierella alpina is commonly added to infant formulas to mimic the fatty acid composition of breast milk. This product, known as ARASCO oil (Arachidonic Acid Single Cell Oil), is approved as a safe food ingredient in numerous countries worldwide.
Significance for Adults
ARA also plays a vital role in adult physiology: it serves as a precursor to eicosanoids (including prostaglandins, thromboxanes, and leukotrienes), which are involved in inflammatory processes, blood clotting, and immune regulation. Maintaining a balanced intake of ARA relative to omega-3 fatty acids is important for overall health.
Biotechnological Production
Large-scale cultivation of Mortierella alpina is carried out in bioreactors under controlled conditions:
- Carbon sources: Glucose, glycerol, or vegetable oils
- Temperature: 20–28 °C for optimal ARA production
- Oxygen supply: Aerobic conditions required
- pH level: Slightly acidic environment (pH 5–7)
After fermentation, the biomass is harvested, dried, and the oil is extracted using solvent extraction or cold pressing. The resulting oil is then refined and standardized for commercial use.
Safety and Regulatory Status
The ARA-rich oil derived from Mortierella alpina has been assessed as safe by several international regulatory authorities:
- EFSA (European Food Safety Authority): Approved as a Novel Food ingredient and for use in infant formula
- FDA (USA): GRAS status (Generally Recognized As Safe)
- WHO/FAO: Recommended for use in infant formula in combination with DHA
Mortierella alpina itself is considered non-pathogenic and poses no risk to human health. No known allergic reactions to the purified oil have been documented, although individuals with fungal allergies should exercise general caution.
Scientific Research and Applications
Beyond its use in the food industry, Mortierella alpina is also being investigated in the following areas:
- Biopharmaceuticals: Production of ARA for medical applications and research
- Aquaculture: As a fish feed supplement to improve the fatty acid profile of farmed fish
- Biotransformation: Study of lipid metabolism using the fungus as a model organism
- Metabolic engineering: Genetic modification to optimize fatty acid production yields
References
- Sakuradani, E. et al. (2009): Arachidonic acid-producing fungus Mortierella alpina: Its physiology and molecular biology. Bioscience, Biotechnology, and Biochemistry, 73(1), 1–12.
- EFSA Panel on Dietetic Products, Nutrition and Allergies (2014): Scientific opinion on the safety of arachidonic acid (ARA)-rich oil from Mortierella alpina. EFSA Journal, 12(10), 3840.
- WHO/FAO (2008): Codex Standard for Infant Formula and Formulas for Special Medical Purposes Intended for Infants. Codex Alimentarius Commission, CODEX STAN 72-1981.
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