Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/221370 |
Resumo: | Several artificial colouring agents are used as food additives to improve the foods' visual appearance. A recent increase in the use of natural colouring with bioactive properties (antioxidants) as a substitute for additives used in the food industry has led to the search for novel sources to produce such substances with functional colouring. The present work was aimed to isolate and select yeasts from the Cerrado (Savannah) biome (Central region, Brazil) to produce carotenoids. Sixty-nine of the 470 colonies, selected after screening, presented colours from yellow to red. These yeasts were grouped into three colours: yellow, pink and orange. Yeast belonging to the pink group, identified as Rhodotorula toruloides, was chosen for improvement of the factors (physical and nutritional) involved in submerged cultivation. Carotenoid bioproduction was improved by using an experimental design which evaluated the characteristics of the physical processes (agitation and temperature), followed by 25-1 factorial experimental design to select the relevant factors for the culture medium. Following statistical analysis, a complete second-order experimental design was employed to optimise the composition of the culture medium. The maximum carotenoid production obtained was 1,333.11 μg.L-1 (106.92 μg.g-1) after 144 h at 25°C and 130 rpm in yeast malt (YM) medium containing 45.95 g.L-1 glucose, 1 g.L-1 malt extract, 0.7 g.L-1 yeast extract, and 0.4 g.L-1 peptone, with an initial pH value of 6. This result showed the potential of this yeast as a viable source of biopigments. |
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Repositório Institucional da UNESP |
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Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannahFactorial designOptimisationPigmented yeastRhodotorula toruloidesβ-caroteneSeveral artificial colouring agents are used as food additives to improve the foods' visual appearance. A recent increase in the use of natural colouring with bioactive properties (antioxidants) as a substitute for additives used in the food industry has led to the search for novel sources to produce such substances with functional colouring. The present work was aimed to isolate and select yeasts from the Cerrado (Savannah) biome (Central region, Brazil) to produce carotenoids. Sixty-nine of the 470 colonies, selected after screening, presented colours from yellow to red. These yeasts were grouped into three colours: yellow, pink and orange. Yeast belonging to the pink group, identified as Rhodotorula toruloides, was chosen for improvement of the factors (physical and nutritional) involved in submerged cultivation. Carotenoid bioproduction was improved by using an experimental design which evaluated the characteristics of the physical processes (agitation and temperature), followed by 25-1 factorial experimental design to select the relevant factors for the culture medium. Following statistical analysis, a complete second-order experimental design was employed to optimise the composition of the culture medium. The maximum carotenoid production obtained was 1,333.11 μg.L-1 (106.92 μg.g-1) after 144 h at 25°C and 130 rpm in yeast malt (YM) medium containing 45.95 g.L-1 glucose, 1 g.L-1 malt extract, 0.7 g.L-1 yeast extract, and 0.4 g.L-1 peptone, with an initial pH value of 6. This result showed the potential of this yeast as a viable source of biopigments.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Laboratory of Bioprocess Institute of Biosciences Humanities and Exact Sciences São Paulo State UniversityLaboratory of Bioprocess Institute of Biosciences Humanities and Exact Sciences São Paulo State UniversityUniversidade Estadual Paulista (UNESP)Machado, W. R.M. [UNESP]Silva, L. G. [UNESP]Vanzela, E. S.L. [UNESP]Del Bianchi, V. L. [UNESP]2022-04-28T19:28:01Z2022-04-28T19:28:01Z2019-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1259-1267International Food Research Journal, v. 26, n. 4, p. 1259-1267, 2019.2231-75461985-4668http://hdl.handle.net/11449/2213702-s2.0-85072596730Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengInternational Food Research Journalinfo:eu-repo/semantics/openAccess2022-04-28T19:28:01Zoai:repositorio.unesp.br:11449/221370Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:17:12.260810Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
title |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
spellingShingle |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah Machado, W. R.M. [UNESP] Factorial design Optimisation Pigmented yeast Rhodotorula toruloides β-carotene |
title_short |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
title_full |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
title_fullStr |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
title_full_unstemmed |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
title_sort |
Production of carotenoids by Rhodotorula toruloides isolated from Brazilian tropical savannah |
author |
Machado, W. R.M. [UNESP] |
author_facet |
Machado, W. R.M. [UNESP] Silva, L. G. [UNESP] Vanzela, E. S.L. [UNESP] Del Bianchi, V. L. [UNESP] |
author_role |
author |
author2 |
Silva, L. G. [UNESP] Vanzela, E. S.L. [UNESP] Del Bianchi, V. L. [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
Machado, W. R.M. [UNESP] Silva, L. G. [UNESP] Vanzela, E. S.L. [UNESP] Del Bianchi, V. L. [UNESP] |
dc.subject.por.fl_str_mv |
Factorial design Optimisation Pigmented yeast Rhodotorula toruloides β-carotene |
topic |
Factorial design Optimisation Pigmented yeast Rhodotorula toruloides β-carotene |
description |
Several artificial colouring agents are used as food additives to improve the foods' visual appearance. A recent increase in the use of natural colouring with bioactive properties (antioxidants) as a substitute for additives used in the food industry has led to the search for novel sources to produce such substances with functional colouring. The present work was aimed to isolate and select yeasts from the Cerrado (Savannah) biome (Central region, Brazil) to produce carotenoids. Sixty-nine of the 470 colonies, selected after screening, presented colours from yellow to red. These yeasts were grouped into three colours: yellow, pink and orange. Yeast belonging to the pink group, identified as Rhodotorula toruloides, was chosen for improvement of the factors (physical and nutritional) involved in submerged cultivation. Carotenoid bioproduction was improved by using an experimental design which evaluated the characteristics of the physical processes (agitation and temperature), followed by 25-1 factorial experimental design to select the relevant factors for the culture medium. Following statistical analysis, a complete second-order experimental design was employed to optimise the composition of the culture medium. The maximum carotenoid production obtained was 1,333.11 μg.L-1 (106.92 μg.g-1) after 144 h at 25°C and 130 rpm in yeast malt (YM) medium containing 45.95 g.L-1 glucose, 1 g.L-1 malt extract, 0.7 g.L-1 yeast extract, and 0.4 g.L-1 peptone, with an initial pH value of 6. This result showed the potential of this yeast as a viable source of biopigments. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-01-01 2022-04-28T19:28:01Z 2022-04-28T19:28:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
International Food Research Journal, v. 26, n. 4, p. 1259-1267, 2019. 2231-7546 1985-4668 http://hdl.handle.net/11449/221370 2-s2.0-85072596730 |
identifier_str_mv |
International Food Research Journal, v. 26, n. 4, p. 1259-1267, 2019. 2231-7546 1985-4668 2-s2.0-85072596730 |
url |
http://hdl.handle.net/11449/221370 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
International Food Research Journal |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1259-1267 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128784931487744 |