Exogenous lipids serving as stimulators to improve lycopene production in Blakeslea trispora have been widely reported. However, the selection basis of exogenous lipids and their effects on intracellular lipids are not very clear. In this study, five plant oils with different fatty acid compositions were selected to investigate their effects on lycopene production, fatty acid composition and the desaturation degree of intracellular lipids. Among the oils, soybean oil, with a fatty acid composition similar to that of mycelium, exhibited the best stimulating effect on lycopene formation (improvement of 82.1%). The plant oils enhanced the total content of intracellular lipids and the desaturation degree of reserve lipids due to the alteration of fatty acid composition, especially in neutral lipids. Lycopene production was increased with the improved desaturation degree of intracellular lipids, which may be attributed to the enhancement of storage capacity for lycopene in storage lipid, thus reducing the feedback regulation of free lycopene. In addition, the increase of the desaturation degree of reserve lipids through temperature-changing fermentation also enhanced lycopene production. The present study could serve as a basis for a better understanding of the relationship between the fatty acid composition of reserve lipids and lycopene production.

中文翻译：

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外源脂质和冷驯化对Blakeslea trispora番茄红素产量和脂肪酸组成的影响。

外源脂质可作为刺激物来改善Blakeslea trispora中番茄红素的产生已经被广泛报道。但是，外源脂质的选择基础及其对细胞内脂质的作用尚不清楚。在这项研究中，选择了五种具有不同脂肪酸组成的植物油，以研究它们对番茄红素产量，脂肪酸组成和细胞内脂质去饱和度的影响。在这些油中，脂肪酸组成与菌丝体相似的大豆油对番茄红素的形成表现出最佳的刺激作用（提高了82.1％）。由于脂肪酸组成的改变，特别是在中性脂质中，植物油提高了细胞内脂质的总含量和储备脂质的去饱和度。番茄红素的产生随着细胞内脂质去饱和度的提高而增加，这可能归因于储存脂质中番茄红素的储存能力增强，从而降低了游离番茄红素的反馈调节。另外，通过温度变化的发酵增加储备脂质的去饱和度也提高了番茄红素的生产。本研究可作为更好地了解储备脂质的脂肪酸组成与番茄红素生产之间关系的基础。