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＜departmental bulletin paper＞
Changes in Fatty Acid Composition of Membrane Fractions during Hardening of Chlorella ellipsoidea

Creator
Creator Name
Kabata, Kiyotaka
椛田, 聖孝
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食品衛生化学講座
Creator Name
Sadakane, Haruo
貞包, 治夫
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食品衛生化学講座
Creator Name
Kurose, Masumi
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
Creator Name
Kobayakawa, Akihiko
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
Author PID
L000569
Creator Name
Watanabe, Tadao
渡辺, 忠雄
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食品衛生化学講座
Creator Name
Hatano, Shoji
波多野, 昌二
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食品衛生化学講座
Language
English
Publisher
Kyushu University
九州大学農学部
Date
1980-11
Source Title
Journal of the Faculty of Agriculture, Kyushu University
Vol
25
Issue
2/3
First Page
91
Last Page
97
Publication Type
Version of Record
Access Rights
open access
Crossref DOI
https://doi.org/10.5109/23722
Related DOI
九州大学農学部紀要 || 25(2/3) || p91-97
Journal of the Faculty of Agriculture, Kyushu University || 25(2/3) || p91-97
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大学農学部紀要 || 25(2/3) || p91-97
Journal of the Faculty of Agriculture, Kyushu University || 25(2/3) || p91-97
http://www.agr.kyushu-u.ac.jp/
Relation
九州大学農学部紀要 || 25(2/3) || p91-97
Journal of the Faculty of Agriculture, Kyushu University || 25(2/3) || p91-97
http://www.agr.kyushu-u.ac.jp/

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Details

PISSN
0023-6152
NCID
AA00697606
Record ID
23722
Peer-Reviewed
Unrefereed
Subject Terms
Chlorella ellipsoidea
Fatty acid
Membrane fractions
ISSN
0023-6152
NCID
AA00697606
Notes
Chlorella ellipsoidea cells at an intermediate stage in the ripening phase of the cell cycle were hardened at 3℃ for 48 hr. Chloroplast and E. R. fractions were prepared from the homogenate of Chlorella cells on sucrose density gradients. Changes in fatty acid composition of chloroplast and E. R. fractions and whole cells during the development of frost hardiness were determined by gas-liquid chromatography. In whole cells and chloroplast fraction, myristic, palmitic and linoleic acids decreased while oleic and linolenic acids increased. In E. R. fraction, myristic, palmitic, oleic and linoleic acids decreased while linolenic acids increased. The percentage of unsaturated fatty acid increased during hardening from 70.1 % to 80.5 % in chloroplast fraction, from 70.4 % to 78.0 % in E. R. fraction and from 73.6% to 81.5% in whole cells. The increase in unsaturation was mainly due to the increase in linolenic acid.
Created Date 2012.07.31
Modified Date 2022.11.11

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