New Omega-3 sources could provide huge advantages

The latest research is focusing on using IRL’s patented supercritical fluid extraction processes to extract Omega-3 rich lipids and other high-value lipids from fermented micro organisms instead of relying on fish oils from declining fish stocks. By selection of the right micro organism, lipids enriched in single Omega-3 fatty acids can be produced, whereas fish oils contain a wide range of fatty acids.

Omega-3 compounds are in high demand internationally and considered essential for maintaining body cells, particularly for heart and brain function.

A breakthrough in developing high-value lipids and associated production and processing technologies will give New Zealand a competitive international advantage in the lucrative Omega-3 fatty acid market because the combined fermentation/supercritical extraction processes do not rely on organic solvent extraction, leave no solvent residues and eliminate the risk of heavy metal contamination that can be a problem with oil sourced from fish

Besides being renewable, sustainable and free of contaminants, microbial production also means there is no lingering fishy taste or smell in the final product. This form of production also allows for definitive manufacturing traceability, an important factor in guaranteeing quality.

Two new potential microbial sources of lipids are going to be part of this study. The first is the extremely unusual bacteria high in polyunsaturated fatty acids that scientists believe are to be found in New Zealand’s isolated and varied “We’re isolating a range of different bacteria normally resident in the guts of marine organisms that are known to produce a range of different Omega-3s,” says senior scientist in IRL’s Fermentation Microbiology team, Jason Ryan.

“I’m confident we will identify some unusual bacteria that are able to produce significantly increased levels of Omega-3 and that we can develop a cost effective way of extracting them,” he says.

The second potential source of Omega-3 fatty acids is New Zealand microalgae. IRL is collaborating with the Cawthron Institute in Nelson to identify microalgae that are rich in these fatty acids.As well as the new sources of Omega-3 fatty acids, IRL has been fermenting micro organisms that produce astaxanthin, which is required for aquaculture feeds, and co-enzyme Q-10, which is used in many cosmetic products.

The work is part funded by a $2 million investment from the Foundation for Research, Science and Technology and Jason Ryan says IRL is already talking with overseas markets interested in the new technology developments, as well as companies in New Zealand.

IRL’s Group Manager, Integrated Bioactive Technologies, Owen Catchpole, says IRL’s fermentation capability is not limited to lipid-bearing micro organisms but can be used to generate a new range of health probiotics, aquaculture feeds and biofuels.

“IRL is one of the only places in New Zealand that offers scale-up processing from the ‘shake flask’ stage to 1,000 litre scale,” he says.

Aspects of the IRL work are progressing from the pilot to the demonstration phase. IRL also has the capability to offer other companies tailored products and an ability to scale up.

“It is completely different to shift from ‘shake flask’ stage to production scale so we are able to provide

testing and trialling for those working on product development,” Owen Catchpole says.