The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Dec. 08, 2009
Filed:
Apr. 06, 2004
Petra Cirpus, Mannheim, DE;
Jörg Bauer, Ludwigshafen, DE;
Astrid Meyer, Köln, DE;
Ernst Heinz, Hamburg, DE;
Ulrich Zähringer, Ahrensburg, DE;
Petra Cirpus, Mannheim, DE;
Jörg Bauer, Ludwigshafen, DE;
Astrid Meyer, Köln, DE;
Ernst Heinz, Hamburg, DE;
Ulrich Zähringer, Ahrensburg, DE;
BASF Plant Science GmbH, Ludwigshafen, DE;
Abstract
The present invention relates to an improved process for the specific preparation of unsaturated ω-3 fatty acids, and to a process for preparing triglycerides having an increased content of unsaturated fatty acids, particularly of ω-3 fatty acids having more than three double bonds. The invention relates to the preparation of a transgenic organism, preferably a transgenic plant or a transgenic microorganism, having increased content of fatty acids, oils or lipids having Δ-4 double bonds owing to the expression of a Δ-4-desaturase from The invention additionally relates to expression cassettes comprising a nucleic acid sequence, a vector and organisms comprising at least one nucleic acid sequence or one expression cassette. The invention additionally relates to unsaturated fatty acids and to triglycerides having an increased content of unsaturated fatty acids and to the use thereof. Fatty acids and triglycerides have a large number of uses in the food industry, in animal nutrition, cosmetics and in the drugs sector. They are suitable for a wide variety of uses depending on whether they are free saturated or unsaturated fatty acids or triglycerides having an increased content of saturated or unsaturated fatty acids.