testing has shown the medication to be easy to use with few side effects. In 1994,
EPA was also shown to be effective in reducing neutral fats and cholesterol.
Additional approval was granted by the Japanese Health Ministry for adaptation as
an antihyperlipidemic agent, suggesting that its market as a medical treatment will
only grow. Research and development on DNA, another chief ingredient in fish fat
alongside EPA, has been hindered in the past by the inability to obtain highly
purified forms for research. Since the discovery of sources in fish such as tuna and
bonito, related products have been developed (Gillies and Schaefer 2011).
A. EPA Production from Marine Microorganisms and Genetic Engineering
Mass production of EPA has been enabled by the discovery of microorganisms that
produce it. Although EPA is a main ingredient in fish lipids, fish cannot synthesize
it on their own. Rather, EPA is present in fish muscles and lipids as a result of a
food chain in which the primary producers are algae and phytoplankton. In the past,
almost no cases of its production by microorganisms had been reported.
In 1986, EPA-producing bacteria were successfully identified among the
intestinal microorganisms in blue fish such as mackerel, Japanese horse mackerel,
and sardines, all of which have large amounts of EPA in their lipid (Fig. 8.24).
Attempts were made to mass-culture the bacteria to produce EPA for use in medical
treatment; unfortunately, the approach proved to be less cost-effective than sardine
oil. Because EPA-producing bacteria are bacterial, however, it should be possible to
isolate the genes from the biosynthesis system behind EPA production. Currently,
genetic engineering methods are being used in efforts at EPA production. It is a
process that involves producing EPA by manipulating EPA biosynthesis system
genes isolated from the stomach in microorganisms, algae, and higher plants that do
not have the capability to produce EPA themselves (Certik and Shimizu 1999).
Productivity constraints may exist on inexpensive mass production of EPA from
microorganisms. However, if EPA can be produced by organisms capable of
making large amounts of oil (such as yeast, mold, or algae) or by higher plants from
which oil can be extracted (such as soybeans or colza), this will usher in the
development of new functional food products.
It may seem like a dream now, but successful EPA production has already been
reported from the isolation of EPA biosynthesis genes and their introduction
through genetic manipulation into E. coli, which have no capabilities for producing
EPA on their own (Fig. 8.25).
Success has also been reported in conferring EPA production capabilities on
blue-green algae through introduction of EPA genes. The time may soon come
when vegetables, grains, and fruit are enabled to produce EPA, allowing us to easily
consume EPA that was previously only available through fish and shellfish.
B. Hidden Treasures in Fisheries Processing By-Products
Tuna orbit lipid contains as much as 30% DHA (Table 8.5), but only around 6–7%
EPA. Whereas previously identified fatty acids in fish consisted of large amounts of
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8 Developing Functional Materials with Marine Organisms
EPA was also shown to be effective in reducing neutral fats and cholesterol.
Additional approval was granted by the Japanese Health Ministry for adaptation as
an antihyperlipidemic agent, suggesting that its market as a medical treatment will
only grow. Research and development on DNA, another chief ingredient in fish fat
alongside EPA, has been hindered in the past by the inability to obtain highly
purified forms for research. Since the discovery of sources in fish such as tuna and
bonito, related products have been developed (Gillies and Schaefer 2011).
A. EPA Production from Marine Microorganisms and Genetic Engineering
Mass production of EPA has been enabled by the discovery of microorganisms that
produce it. Although EPA is a main ingredient in fish lipids, fish cannot synthesize
it on their own. Rather, EPA is present in fish muscles and lipids as a result of a
food chain in which the primary producers are algae and phytoplankton. In the past,
almost no cases of its production by microorganisms had been reported.
In 1986, EPA-producing bacteria were successfully identified among the
intestinal microorganisms in blue fish such as mackerel, Japanese horse mackerel,
and sardines, all of which have large amounts of EPA in their lipid (Fig. 8.24).
Attempts were made to mass-culture the bacteria to produce EPA for use in medical
treatment; unfortunately, the approach proved to be less cost-effective than sardine
oil. Because EPA-producing bacteria are bacterial, however, it should be possible to
isolate the genes from the biosynthesis system behind EPA production. Currently,
genetic engineering methods are being used in efforts at EPA production. It is a
process that involves producing EPA by manipulating EPA biosynthesis system
genes isolated from the stomach in microorganisms, algae, and higher plants that do
not have the capability to produce EPA themselves (Certik and Shimizu 1999).
Productivity constraints may exist on inexpensive mass production of EPA from
microorganisms. However, if EPA can be produced by organisms capable of
making large amounts of oil (such as yeast, mold, or algae) or by higher plants from
which oil can be extracted (such as soybeans or colza), this will usher in the
development of new functional food products.
It may seem like a dream now, but successful EPA production has already been
reported from the isolation of EPA biosynthesis genes and their introduction
through genetic manipulation into E. coli, which have no capabilities for producing
EPA on their own (Fig. 8.25).
Success has also been reported in conferring EPA production capabilities on
blue-green algae through introduction of EPA genes. The time may soon come
when vegetables, grains, and fruit are enabled to produce EPA, allowing us to easily
consume EPA that was previously only available through fish and shellfish.
B. Hidden Treasures in Fisheries Processing By-Products
Tuna orbit lipid contains as much as 30% DHA (Table 8.5), but only around 6–7%
EPA. Whereas previously identified fatty acids in fish consisted of large amounts of
266
8 Developing Functional Materials with Marine Organisms