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Bioprocessing of Soybean Seed-Coats for Production of Proteins & Omega

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Bioprocessing of Soybean Seed-Coats for Production of Proteins & Omega BIOPROCESSING OF SOYBEAN SEED-COATS FOR PRODUCTION OF PROTEINS & OMEGA-3 FATTY ACIDS USING PYTHIUM ISOLATES Carren Nyambare Burkey A Thesis Submitted to the Graduate College of Bowling Green State University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE August 2020 Committee: Paul Morris, Advisor Kevin Neves Vipaporn Phuntumart Travis Worst ii ABSTRACT Paul Morris, Advisor Industrial processing of soybeans to produce soy oil and soy meal results in soybean seed coats as a low value waste product that is underutilized. Pythium are rapidly growing plant pathogens that secrete a large number of carbohydrate-digesting enzymes that possess the ability to breakdown the fibrous carbohydrates present in soybean seed coats to release the required carbon for their growth. We tap into this potential of oomycetes and utilize soybean seed coats as a source of carbon for the growth of Pythium under microaerobic, aerobic conditions and 4% sucrose supplementation to produce proteins and the important omega three and omega six fatty acids that can be included in fish feed as an alternative source of fish oil and proteins. Biomass produced by growing cultures on this carbohydrate source and inorganic N has a protein content exceeding 20% with a very favorable amino acid profile. Microaerobic culture conditions produce an unsaturated and saturated fatty acid mixture that mimics that of salmon and sardine oil. Aeration of samples and supplementation with 4% sucrose during the growth process significantly increases the amounts and variety of omega fatty acids produced. The results of this study suggest that soybean seed coats are a viable source of carbon for Pythium in the production of omega three and omega six fatty acids and proteins for aquaculture. iii I dedicate this work to my son. iv ACKNOWLEDGEMENTS I am deeply indebted to my advisor, Dr. Paul Morris, Department of Biological Sciences, Bowling Green State University and wish to earnestly thank him for his undying guidance, invaluable advice and supervision given to me throughout this study. I am deeply grateful to my committee members Dr. Vipaporn Phuntumart, Dr. Kevin Neves and Dr. Travis Worst, Department of Biological Sciences, Bowling Green State University for the invaluable assistance and insight provided throughout the study. I acknowledge my mentees Robert Charles Lince, Alexandra Adrian Green, and Andrea Cristina Cauley for their help during the study. I thank my lab mates for any support offered during the course of my research. Finally, I thank my wonderful family for their constant encouragement and motivation throughout the study. v TABLE OF CONTENTS Page CHAPTER I: INTRODUCTION ....................................................................................... 1 1.1 Omega Fatty Acids .......................................................................................... 1 1.2 Oomycetes ....................................................................................................... 4 1.3 Potential of Pythium to Synthesize Omega Fatty Acids Using Various Sources of Carbon ............................................................................................................. 5 1.3.1 Effects of cultural conditions in the biosynthesis of omega fatty acids ....................................................................................................... 7 1.4 Research Question ....................................................................................... 8 1.5 Hypotheses ................................................................................................... 8 1.6 Goals of the Study ........................................................................................ 9 CHAPTER II: HPLC ANALYSIS OF FATTY ACIDS .................................................... 10 2.1 Introduction .................................................................................................... 10 2.1.1 Overview of the HPLC process ......................................................... 10 2.1.2 Derivatization of fatty acids as Naphthacyl derivatives ...................... 12 2.2 Materials and Methods ..................................................................................... 12 2.2.1 Raw materials .................................................................................... 12 2.2.2 Reagents and chemicals ..................................................................... 13 2.2.3 Isolation and propagation of Pythium ................................................ 13 2.2.4 Cultivation of Pythium isolates .......................................................... 14 2.2.5 Optimization of growth and FA production by Pythium ..................... 15 2.2.6 Fatty acid extraction .......................................................................... 16 vi 2.2.7 Saponification ................................................................................... 16 2.2.8 Goal 1: A derivatization procedure and HPLC separation method...... 17 2.2.9 Separation of fatty acid Naphthacyl esters by HPLC .......................... 17 CHAPTER III: RESULTS AND DISCUSSION................................................................ 19 3.1 Goal 2: Fatty Acids Standard Curves ............................................................... 19 3.2 Analysis of Fatty Acid Profiles from the Isolates ............................................. 24 3.3 Goal 3: Optimization of Omega-3 FA Production in Pythium .......................... 27 3.4 Goal 4: Effect of Sucrose and Oxygen Supplementation on FA Concentration in the Pythium Biomass ......................................................................................... 29 3.5 Quantification of Fatty Acids ........................................................................... 32 3.6 Stability of the Naphthacyl Derivatives ............................................................ 35 3.7 Reproducibility ............................................................................................... 36 3.8 Goal 5: Amino Acid Analysis .......................................................................... 36 CHAPTER IV: CONCLUSIONS AND FUTURE DIRECTIONS .................................... 39 REFERENCES ..... ........................................................................................................... 44 vii LIST OF FIGURES Figure Page 1 Fatty acid standard curves ...................................................................................... 20 2 Chromatogram of a mixture of fatty acid standards ................................................ 23 3 Chromatogram of HPLC elution of isolate 5 (WC005) .......................................... 25 4 Chromatogram of HPLC elution of isolate 7 (WC007) .......................................... 25 5 Chromatogram overlays of the fatty acid profiles of sardine oil (fish oil) and isolate WC007 ....................................................................................................... 26 6 Experimental set up during supplementation of 4% sucrose and bubbling oxygen .. 30 7 Chromatogram of HPLC elution for WC004 and WC007 under 4% sucrose and oxygen supplementation ........................................................................................ 31 8 Relative amounts of individual omega-3 fatty acids in the isolates under hypoxic conditions ....................................................................................................... 34 9 Relative amounts of individual omega-3 fatty acids in the isolates under supplementation with 4% sucrose and 500ml/min oxygen...................................... 34 viii LIST OF TABLES Table Page 1 Resolution of derivatized fatty acids using Gemini 3-micron NX-C18 110Å 250mm column ................................................................................................................. 24 2 Temperature shift combinations for optimization of omega-3 fatty acid production 28 3 Analysis of fatty acids in μg/mg dry weight of cultures in flasks under hypoxic conditions for isolate WC007................................................................................. 32 4 Analysis of fatty acids in μg/mg dry weight for isolate WC007 under 4% sucrose supplementation..................................................................................................... 33 5 Analysis of fatty acids in μg/mg dry weight isolate WC007 under 4% sucrose and oxygen supplementation ........................................................................................ 33 6 Stability analysis of Naphthacyl derivatives of fatty acids ...................................... 35 7 Reproducibility of the derivatization technique ...................................................... 36 8 Summary of the amino acid profile in the resulting Pythium biomass ..................... 38 9 Comparison of the amino acid profiles of fish meal, soybean meal and our Pythium biomass ....................................................................................................... 42 1 CHAPTER I: INTRODUCTION 1.1. Omega Fatty Acids Omega-3 fatty acids are group of long chain polyunsaturated fatty acids (LC PUFAs) which contain a carbon to carbon double at the third position from the terminal methyl group (omega) of the fatty acid chain (Chan, 2009). Omega-3 fatty acids include; Eicosapentaenoic acid (EPA) C20:5, Docosahexaenoic acid (DHA) C22:6, Docosapentaenoic acid (DPA) C22:5, Eicosatrienoic acid (ETA) C20:3, and Alpha-linolenic acid (ALA) C18:3 (Rioux
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