Mortierella alpina as a source of metabolites with potential application in the food industry

Abstract

Given the growing demand for safe food additives by industry, it is necessary to cover the crucial needs of the population. Looking for new forms of additives production that are efficient and environment-friendly, oilseed microorganisms such as Mortierella alpina, promise to be an efficient and low-cost production alternative. M. alpina is a basal fungus that has the ability to produce high amounts of polyunsaturated fatty acids (PUFAs) such as ARA, EPA, and DHA, among the most important, which are used in the prevention of chronic non-communicable diseases. These PUFAs can be synthesized by the fungus up to 50 % based on their dry weight. In addition, M. alpina also generates biosurfactants, compounds that help decrease surface tension and can act as emulsifiers. These are used as antivirals, with antiproliferative properties, anti-cancer activities, and immunomodulatory effects, as well as therapeutic capabilities in combating immunological disorders. Therefore, fungal metabolites have gained importance in medical fields, cosmetology, and the food industry.