Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100443 |
Resumo: | Abstract One of the most important classes of nutritional biomolecules is the oleaginous compounds group, which specially includes the oil-lipids, the carotenoids and the fatty acids. These biocompounds present a wide range of industrial applications because their ability to act as an energy source, antioxidants and metabolic agents for the human body. Therefore, the food industry, mainly focusing on food supplementation, is always searching for new sources of them. In this context, the present study evaluated the total lipids, carotenoids and fatty acids simultaneous production by the Rhodotorula mucilaginosa CCT3892 yeast, using residual sugarcane molasses as carbon source. The results obtained demonstrated that the cultivation of yeast in molasses medium (MC) produced the same content of total lipids and carotenoids (16.50% ± 0.68% and 0.053 ± 0.001 mg g-1, respectively) as the obtained from a synthetic medium (SC) (15.36% ± 1.36% and 0.051 ± 0.001 mg g-1 0.005). Concerning the fatty acids biosynthesis, the MC cultivation generated the most interesting profile once it presented a greater content of oleic acid (74.05%), an unsaturated compound with high nutritional value. The cultivation carried out with the molasses and yeast extract supplementation (MYEC) did not provide an improvement in microbial oil production, what indicated that in this condition there was a predominance of others sorts of substrate metabolization by the yeast cells, as confirmed by the microbial kinetics study. |
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Brazilian Journal of Food Technology |
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Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon sourceOil-lipidsCarotenoidsFatty acidsRhodotorula mucilaginosaSugarcane molassesSimultaneous productionAbstract One of the most important classes of nutritional biomolecules is the oleaginous compounds group, which specially includes the oil-lipids, the carotenoids and the fatty acids. These biocompounds present a wide range of industrial applications because their ability to act as an energy source, antioxidants and metabolic agents for the human body. Therefore, the food industry, mainly focusing on food supplementation, is always searching for new sources of them. In this context, the present study evaluated the total lipids, carotenoids and fatty acids simultaneous production by the Rhodotorula mucilaginosa CCT3892 yeast, using residual sugarcane molasses as carbon source. The results obtained demonstrated that the cultivation of yeast in molasses medium (MC) produced the same content of total lipids and carotenoids (16.50% ± 0.68% and 0.053 ± 0.001 mg g-1, respectively) as the obtained from a synthetic medium (SC) (15.36% ± 1.36% and 0.051 ± 0.001 mg g-1 0.005). Concerning the fatty acids biosynthesis, the MC cultivation generated the most interesting profile once it presented a greater content of oleic acid (74.05%), an unsaturated compound with high nutritional value. The cultivation carried out with the molasses and yeast extract supplementation (MYEC) did not provide an improvement in microbial oil production, what indicated that in this condition there was a predominance of others sorts of substrate metabolization by the yeast cells, as confirmed by the microbial kinetics study.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100443Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.06419info:eu-repo/semantics/openAccessCosta,Willyan Araújo daPadilha,Carlos Eduardo de AraújoOliveira Júnior,Sérgio Dantas deSilva,Flávio Luiz Honorato daSilva,JosevanAncântara,Maristela AlvesFerrari,MárcioSantos,Everaldo Silvino doseng2020-04-15T00:00:00Zoai:scielo:S1981-67232020000100443Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-04-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
title |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
spellingShingle |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source Costa,Willyan Araújo da Oil-lipids Carotenoids Fatty acids Rhodotorula mucilaginosa Sugarcane molasses Simultaneous production |
title_short |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
title_full |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
title_fullStr |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
title_full_unstemmed |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
title_sort |
Oil-lipids, carotenoids and fatty acids simultaneous production by Rhodotorula mucilaginosa CCT3892 using sugarcane molasses as carbon source |
author |
Costa,Willyan Araújo da |
author_facet |
Costa,Willyan Araújo da Padilha,Carlos Eduardo de Araújo Oliveira Júnior,Sérgio Dantas de Silva,Flávio Luiz Honorato da Silva,Josevan Ancântara,Maristela Alves Ferrari,Márcio Santos,Everaldo Silvino dos |
author_role |
author |
author2 |
Padilha,Carlos Eduardo de Araújo Oliveira Júnior,Sérgio Dantas de Silva,Flávio Luiz Honorato da Silva,Josevan Ancântara,Maristela Alves Ferrari,Márcio Santos,Everaldo Silvino dos |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Costa,Willyan Araújo da Padilha,Carlos Eduardo de Araújo Oliveira Júnior,Sérgio Dantas de Silva,Flávio Luiz Honorato da Silva,Josevan Ancântara,Maristela Alves Ferrari,Márcio Santos,Everaldo Silvino dos |
dc.subject.por.fl_str_mv |
Oil-lipids Carotenoids Fatty acids Rhodotorula mucilaginosa Sugarcane molasses Simultaneous production |
topic |
Oil-lipids Carotenoids Fatty acids Rhodotorula mucilaginosa Sugarcane molasses Simultaneous production |
description |
Abstract One of the most important classes of nutritional biomolecules is the oleaginous compounds group, which specially includes the oil-lipids, the carotenoids and the fatty acids. These biocompounds present a wide range of industrial applications because their ability to act as an energy source, antioxidants and metabolic agents for the human body. Therefore, the food industry, mainly focusing on food supplementation, is always searching for new sources of them. In this context, the present study evaluated the total lipids, carotenoids and fatty acids simultaneous production by the Rhodotorula mucilaginosa CCT3892 yeast, using residual sugarcane molasses as carbon source. The results obtained demonstrated that the cultivation of yeast in molasses medium (MC) produced the same content of total lipids and carotenoids (16.50% ± 0.68% and 0.053 ± 0.001 mg g-1, respectively) as the obtained from a synthetic medium (SC) (15.36% ± 1.36% and 0.051 ± 0.001 mg g-1 0.005). Concerning the fatty acids biosynthesis, the MC cultivation generated the most interesting profile once it presented a greater content of oleic acid (74.05%), an unsaturated compound with high nutritional value. The cultivation carried out with the molasses and yeast extract supplementation (MYEC) did not provide an improvement in microbial oil production, what indicated that in this condition there was a predominance of others sorts of substrate metabolization by the yeast cells, as confirmed by the microbial kinetics study. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100443 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100443 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.06419 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
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1752128702247862272 |