Method for producing fish cells with increased high quality unsaturated fatty acids and use of these fish cells to produce fish-specific products

摘要

#CMT# #/CMT# Producing fish cells with an increased content of highly unsaturated fatty acids having a chain of at least twenty carbon atoms and at least three carbon double bonds, comprises culturing and propagating of proliferating fish cells, in a cell culture medium, with at least one condition comprising either (a) the cell culture medium containing at least one additional short-chain polyunsaturated fatty acid with a chain length of less than 20 carbon atoms and at least two carbon double bonds, or (b) culturing fish cells in at least two, preferably at least three, different temperatures. #CMT# : #/CMT# Producing fish cells with an increased content of highly unsaturated fatty acids having a chain of at least twenty carbon atoms and at least three carbon double bonds, comprises culturing and propagating of proliferating fish cells, at 1-35[deg] C, preferably 4-30[deg] C, in a cell culture medium, with at least one condition comprising either (a) the cell culture medium containing at least one additional short-chain polyunsaturated fatty acid with a chain length of less than 20 carbon atoms and at least two carbon double bonds, in a concentration of 1-500 mu m, or (b) culturing the fish cells in at least two, preferably at least three, different temperatures. Independent claims are also included for: (1) the fish cells obtainable by the above mentioned method, comprising a content of highly unsaturated fatty acids, preferably eicosapentaenoic acid and/or docosahexaenoic acid, which is increased by a factor of at least 2, preferably at least 5, compared to the content in the fish cells of the same fish cell line, which are obtained during a cultivation in the same cell culture medium without the additional short-chain unsaturated fatty acid and at a temperature corresponding to an optimum growth of the fish cells; (2) the fish cell culture comprising proliferating fish cells in the cell culture medium containing at least one short-chain unsaturated fatty acid, preferably at 1-20[deg] C; and (3) obtaining specific fish products including fish meal, fish proteins, fish oils, and fatty acids from fish cell culture, comprising (a) cultivating and propagating the proliferating fish cells in the cell culture medium, (b) harvesting the fish cells, and (c) freeze-drying, crushing and/or unlocking the harvested fish cells. #CMT#USE : #/CMT# The method is useful for obtaining fish-specific products including fish meal, fish proteins, fish oils and fatty acids, preferably highly unsaturated fatty acids, which are utilized as products in the food industry including food supplements, dietetic foods, vitamins and enzymes, as animal feed additive, in medicine or pharmacy (claimed). #CMT#ADVANTAGE : #/CMT# The method is simple and economical, and ensures an improved yield of fish cells. #CMT#ORGANIC CHEMISTRY : #/CMT# Preferred Components: The method comprises both the above mentioned conditions. The short-chain polyunsaturated fatty acid comprises alpha-linoleic acid, palmitoleic acid, oleic acid and linoleic acid. The short-chain polyunsaturated fatty acid is present in a concentration of 10-500 mu m, preferably 20-200 mu m. The proliferating fish cells are obtained from a fish cell line of the total tissue comprising a fish larva or a specific tissue, preferably kidney, head kidney, brain, the liver, the pancreas, the pyloric area, gonads, intestines, heart, skin or muscle tissue of an adult fish. The species of the fish cells, include sturgeon, herring, trout, salmon, eel, carp, mackerel, halibut, sardines. Preferred Method: The fish cells are first cultivated at 20-30[deg] C, preferably 22-28[deg] C, and then at a low temperature below 20[deg] C. The high temperature corresponds to the optimum growth of the fish cells and the low temperature of at least below 5-15[deg] C, preferably below 10-20[deg] C to 10-30[deg] C. The culturing of fish cells is carried out between the cultivation at the high temperature and the cultivation at the low temperature or in at least one intermediate temperature. The fish cells are cultured for 1-3 days, preferably for 40-55 hours, at the high temperature, for 1-3 days, preferably for 40-55 hours, at an average temperature, and for 2-4 days, preferably for 60-80 hours, at the low temperature. #CMT#EXAMPLE : #/CMT# No suitable example given.