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    Fatty acid composition of Heterorhabditis sp. during storage

    Fitters, Paul F.L. and Patel, Mavji N. and Griffin, Christine and Wright, Denis J. (1999) Fatty acid composition of Heterorhabditis sp. during storage. Comparative Biochemistry and Physiology Part B, 124 (1). pp. 81-88. ISSN 0010-406X

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    The fatty acid composition of three North West European isolates of Heterorhabditis sp. from different geographical origins, UK211 (England), HF85 (The Netherlands) and EU17 (Estonia) was assessed directly after harvest and, for UK211 and HF85, after 5 weeks storage in water at 20°C. Lipid represented 34–43% of the dry weight of fresh nematodes. Of this, neutral lipid (NL) comprised from 70% (HF85) to over 90% (UK211, EU17). The fatty acid patterns were similar between the three isolates. Oleic (C18:1n-9), palmitic (C16:0), and linoleic (C18:2n-6) acid predominated with 51, 13 and 12%, respectively in the total lipid (TL) of fresh nematodes (average for the three isolates). Levels of unsaturation (U.I.) of fresh nematodes were on average 110, 112, 113 and 152 for the TL, NL, phospholipid and free fatty acid fractions, respectively. EU17 had a slightly lower U.I than the other two strains, despite its more northern origin. Changes in fatty acid composition due to storage were most significant in the NL fraction. The U.I. for the NL fraction increased during storage, suggesting a preferential use of saturated fatty acids.

    Item Type: Article
    Keywords: Entomopathogenic nematodes; Gas chromatography; Phospholipids; Neutral lipids; Free fatty acids;
    Academic Unit: Faculty of Science and Engineering > Biology
    Item ID: 7551
    Identification Number:
    Depositing User: Dr. Christine Griffin
    Date Deposited: 19 Oct 2016 14:38
    Journal or Publication Title: Comparative Biochemistry and Physiology Part B
    Publisher: Elsevier
    Refereed: Yes
    Use Licence: This item is available under a Creative Commons Attribution Non Commercial Share Alike Licence (CC BY-NC-SA). Details of this licence are available here

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