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Jiang W, Deng X, Qin L, Jiang D, Lu M, Chen K, Yang M, Zhang L, Jiang J, Lu L. Research on the Cell Wall Breaking and Subcritical Extraction of Astaxanthin from Phaffia rhodozyma. Molecules 2024; 29:4201. [PMID: 39275049 PMCID: PMC11397323 DOI: 10.3390/molecules29174201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2024] [Revised: 08/18/2024] [Accepted: 09/02/2024] [Indexed: 09/16/2024] Open
Abstract
This study focused on developing an effective cell wall-breaking method for Phaffia rhodozyma, followed by utilizing subcritical fluid extraction to isolate, extract, and concentrate astaxanthin from the complex fermentation products of P. rhodozyma. A comprehensive comparison of seven distinct methods for disrupting cell walls, including dimethyl sulfoxide treatment, lactic acid treatment, sodium hydroxide treatment, β-glucanase enzymatic digestion, β-mannanase enzymatic digestion, and a combined enzymatic treatment involving both β-mannanase and β-glucanase was conducted. The results identified the lactic acid method as the most effective in disrupting the cell walls of P. rhodozyma. The software, Design Expert, was used in the process of extracting astaxanthin from cell lysates using a subcritical extraction method. Through fitting analysis and response surface optimization analysis by Design Expert, the optimal extraction conditions were determined as follows: an extraction temperature of 41 °C, extraction frequency of two times, and extraction time of 46 min. These parameters facilitated the efficient extraction, concentration, and enrichment of astaxanthin from P. rhodozyma, resulting in an astaxanthin concentration of 540.00 mg/L. This result can establish the foundation for its high-value applications.
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Affiliation(s)
- Wenxuan Jiang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Xiangrong Deng
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Lanxian Qin
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Dahai Jiang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Mengqi Lu
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Kai Chen
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Manqi Yang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Liangliang Zhang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
| | - Jianchun Jiang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
- Institute of Chemical Industry of Forest Products, Chinese Academy of Forestry, Nanjing 210042, China
| | - Liming Lu
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Biomass Low-Carbon Conversion, Huaqiao University, Xiamen 361021, China
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Bernard A, Rossignol T, Park YK. Biotechnological approaches for producing natural pigments in yeasts. Trends Biotechnol 2024:S0167-7799(24)00175-6. [PMID: 39019677 DOI: 10.1016/j.tibtech.2024.06.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 06/13/2024] [Accepted: 06/25/2024] [Indexed: 07/19/2024]
Abstract
Pigments are widely used in the food, cosmetic, textile, pharmaceutical, and materials industries. Demand for natural pigments has been increasing due to concerns regarding potential health problems and environmental pollution from synthetic pigments. Microbial production of natural pigments is a promising alternative to chemical synthesis or extraction from natural sources. Here, we discuss yeasts as promising chassis for producing natural pigments with their advantageous traits such as genetic amenability, safety, rapid growth, metabolic diversity, and tolerance. Metabolic engineering strategies and optimizing strategies in downstream process to enhance production of natural pigments are thoroughly reviewed. We discuss the challenges, including expanding the range of natural pigments and improving their feasibility of industrial scale-up, as well as the potential strategies for future development.
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Affiliation(s)
- Armand Bernard
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350 Jouy-en-Josas, France
| | - Tristan Rossignol
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350 Jouy-en-Josas, France.
| | - Young-Kyoung Park
- Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, 78350 Jouy-en-Josas, France.
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Ambrico A, Larocca V, Trupo M, Martino M, Magarelli RA, Spagnoletta A, Balducchi R. A New Method for Selective Extraction of Torularhodin from Red Yeast Using CO 2-SFE Technique. Appl Biochem Biotechnol 2024:10.1007/s12010-024-04884-9. [PMID: 38386146 DOI: 10.1007/s12010-024-04884-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
Torularhodin is a dark pink colored carotenoid belonging to the xanthophylls group that can be biologically synthesized by red yeasts, especially by Rhodotorula and Sporobolomyces genera. The growing interest in this molecule is due to its biological activities such as antioxidant, anticholesterolemic, anti-inflammatory, antimicrobial, and anticancer. To satisfy potential commercial markets, numerous methods have been proposed to develop a cost-effective and environmentally friendly downstream process for the purification of torularhodin. However, obtaining high purity products without resorting to the use of toxic solvents, which can leave residues in the final preparations, remains a major challenge. In this context, the present study aimed to develop a new efficient method for the isolation of torularhodin from the red yeast Rhodotorula strain ELP2022 by applying the extraction technique with supercritical CO2 (CO2-SFE) in two sequential steps. In particular, in the first step, the dried lysed biomass of yeast was subjected to the action of CO2 in supercritical conditions (CO2SC) as sole solvent for extraction of apolar carotenoids. In the second step, the residual biomass was subjected to the action of CO2SC using ethanol as a polar co-solvent for the extraction of torularhodin. Both steps were carried out at different operating parameters of temperature (40 and 60 °C) and pressure (from 300 to 500 bar) with a constant CO2 flow of 6 L min-1. Regardless of the operating conditions used, this method allowed to obtain an orange-colored oily extract and a red-colored extract after the first and second step, respectively. In all trials, torularhodin represented no less than 95.2% ± 0.70 of the total carotenoids in the red extracts obtained from the second step. In particular, the best results were obtained by performing both steps at 40 °C and 300 bar, and the maximum percentage of torularhodin achieved was 97.9% ± 0.88. Since there are no data on the selective recovery of torularhodin from red yeast using the SFE technique, this study may be a good starting point to optimize and support the development of industrial production of torularhodin by microbial synthesis. This new method can significantly reduce the environmental impact of torularhodin recovery and can be considered an innovation for which an Italian patent application has been filed. In a circular bioeconomy approach, this method will be validated up to a pilot scale, culturing the strain Rhodotorula spp. ELP2022 on low-cost media derived from agri-food wastes.
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Affiliation(s)
- Alfredo Ambrico
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy
| | - Vincenzo Larocca
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy
| | - Mario Trupo
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy.
| | - Maria Martino
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy
| | - Rosaria Alessandra Magarelli
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy
| | - Anna Spagnoletta
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy
| | - Roberto Balducchi
- Department for Sustainability, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Center, 75026, Rotondella, Italy
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Debnath T, Bandyopadhyay TK, Vanitha K, Bobby MN, Nath Tiwari O, Bhunia B, Muthuraj M. Astaxanthin from microalgae: A review on structure, biosynthesis, production strategies and application. Food Res Int 2024; 176:113841. [PMID: 38163732 DOI: 10.1016/j.foodres.2023.113841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/27/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Astaxanthin is a red-colored secondary metabolite with excellent antioxidant properties, typically finds application as foods, feed, cosmetics, nutraceuticals, and medications. Astaxanthin is usually produced synthetically using chemicals and costs less as compared to the natural astaxanthin obtained from fish, shrimps, and microorganisms. Over the decades, astaxanthin has been naturally synthesized from Haematococcus pluvialis in commercial scales and remains exceptional, attributed to its higher bioactive properties as compared to synthetic astaxanthin. However, the production cost of algal astaxanthin is still high due to several bottlenecks prevailing in the upstream and downstream processes. To that end, the present study intends to review the recent trends and advancements in astaxanthin production from microalgae. The structure of astaxanthin, sources, production strategies of microalgal astaxanthin, and factors influencing the synthesis of microalgal astaxanthin were discussed while detailing the pathway involved in astaxanthin biosynthesis. The study also discusses the relevant downstream process used in commercial scales and details the applications of astaxanthin in various health related issues.
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Affiliation(s)
- Taniya Debnath
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala, 799046, India
| | | | - Kondi Vanitha
- Department of Pharmaceutics, Vishnu Institute of Pharmaceutical Education and Research, Narsapur, Medak, Telangana, India
| | - Md Nazneen Bobby
- Department of Biotechnology, Vignan's Foundation for Science Technology and Research, Guntur 522213, Andhra Pradesh, India
| | - Onkar Nath Tiwari
- Centre for Conservation and Utilization of Blue Green Algae, Division of Microbiology, Indian Agricultural Research Institute (ICAR), New Delhi 110012, India.
| | - Biswanath Bhunia
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala, 799046, India.
| | - Muthusivaramapandian Muthuraj
- Bioproducts Processing Research Laboratory (BPRL), Department of Bio Engineering, National Institute of Technology, Agartala, 799046, India; Department of Bio Engineering, National Institute of Technology, Agartala-799046, India.
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5
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Shastak Y, Pelletier W. Captivating Colors, Crucial Roles: Astaxanthin's Antioxidant Impact on Fish Oxidative Stress and Reproductive Performance. Animals (Basel) 2023; 13:3357. [PMID: 37958112 PMCID: PMC10648254 DOI: 10.3390/ani13213357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Fish, constantly exposed to environmental stressors due to their aquatic habitat and high metabolic rates, are susceptible to oxidative stress. This review examines the interplay between oxidative stress and fish reproduction, emphasizing the potent antioxidant properties of astaxanthin. Our primary objective is to highlight astaxanthin's role in mitigating oxidative stress during critical reproductive stages, leading to improved gamete quality, ovary development, and hormone levels. We also explore its practical applications in aquaculture, including enhanced pigmentation and overall fish health. We conducted a comprehensive literature review, analyzing studies on astaxanthin's antioxidant properties and its impact on fish reproduction. Astaxanthin, a carotenoid pigment, effectively combats reactive oxygen species, inhibiting lipid peroxidation and maintaining membrane integrity. It significantly enhances reproductive success in fish and improves overall fish health in aquaculture settings. This review reveals astaxanthin's multifaceted benefits in fish health and reproduction, offering economic advantages in aquaculture. Future research should delve into species-specific responses, optimal dosages, and the long-term effects of astaxanthin supplementation to inform sustainable aquaculture strategies.
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Affiliation(s)
- Yauheni Shastak
- Nutrition & Health Division, BASF SE, 67063 Ludwigshafen am Rhein, Germany
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Davan I, Fakurazi S, Alias E, Ibrahim N'I, Hwei NM, Hassan H. Astaxanthin as a Potent Antioxidant for Promoting Bone Health: An Up-to-Date Review. Antioxidants (Basel) 2023; 12:1480. [PMID: 37508018 PMCID: PMC10376010 DOI: 10.3390/antiox12071480] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
In recent years, bone loss and its associated diseases have become a significant public health concern due to increased disability, morbidity, and mortality. Oxidative stress and bone loss are correlated, where oxidative stress suppresses osteoblast activity, resulting in compromised homeostasis between bone formation and resorption. This event causes upregulation of bone remodeling turnover rate with an increased risk of fractures and bone loss. Therefore, supplementation of antioxidants can be proposed to reduce oxidative stress, facilitate the bone remodeling process, suppress the initiation of bone diseases, and improve bone health. Astaxanthin (3,3'-dihydroxy-4-4'-diketo-β-β carotene), a potent antioxidant belonging to the xanthophylls family, is a potential ROS scavenger and could be a promising therapeutic nutraceutical possessing various pharmacological properties. In bone, astaxanthin enhances osteoblast differentiation, osteocytes numbers, and/or differentiation, inhibits osteoclast differentiation, cartilage degradation markers, and increases bone mineral density, expression of osteogenic markers, while reducing bone loss. In this review, we presented the up-to-date findings of the potential anabolic effects of astaxanthin on bone health in vitro, animal, and human studies by providing comprehensive evidence for its future clinical application, especially in treating bone diseases.
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Affiliation(s)
- Iswari Davan
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Malaysia
| | - Sharida Fakurazi
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Malaysia
| | - Ekram Alias
- Department of Biochemistry, Faculty of Medicine, Universiti Kebangsaan Malaysia (UKM), Jalan Yaacob Latiff, Bandar Tun Razak, Kuala Lumpur 56000, Malaysia
| | - Nurul 'Izzah Ibrahim
- Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia (UKM), Jalan Yaacob Latiff, Bandar Tun Razak, Kuala Lumpur 56000, Malaysia
| | - Ng Min Hwei
- Centre for Tissue Engineering and Regenerative Medicine, Universiti Kebangsaan Malaysia (UKM), Jalan Yaacob Latiff, Bandar Tun Razak, Kuala Lumpur 56000, Malaysia
| | - Haniza Hassan
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Malaysia
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Phuengjayaem S, Kingkaew E, Hoondee P, Rojsitthisak P, Sritularak B, Thitikornpong W, Thompho S, Pornputtapong N, Tanasupawat S. Diversity, astaxanthin production, and genomic analysis of Rhodotorula paludigena SP9-15. Heliyon 2023; 9:e18280. [PMID: 37539266 PMCID: PMC10395543 DOI: 10.1016/j.heliyon.2023.e18280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/07/2023] [Accepted: 07/13/2023] [Indexed: 08/05/2023] Open
Abstract
Astaxanthin is a carotenoid known for its powerful antioxidant properties. This study focused on isolating yeast strains capable of producing astaxanthin from flower and fruit samples collected in Thailand. Out of 115 isolates, 11 strains were identified that produced astaxanthin. Molecular identification techniques revealed that these isolates belonged to two species: Rhodotorula paludigena (5 isolates) and Rhodosporidiobolus ruineniae (6 isolates). Whole-genome analysis of one representative strain, R. paludigena SP9-15, identified putative candidate astaxanthin synthesis-associated genes, such as CrtE, CrtYB, CrtI, CrtS, CrtR, CrtW, CrtO, and CrtZ. High-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) confirmed astaxanthin production. Further optimization of astaxanthin production was carried out by investigating the effects of various factors on the growth rate and astaxanthin production. The optimal conditions were 40 g/L glucose as a carbon source, pH 7.5, and cultivation at 25 °C with 200 rpm for 3 days. Under these conditions, R. paludigena SP9-15 synthesized biomass of 11.771 ± 0.003 g/L, resulting in astaxanthin with a content of 0.558 ± 0.018 mg/g DCW (dry cell weight), an astaxanthin yield of 6.565 ± 0.238 mg/L, and astaxanthin productivity of 2.188 ± 0.069 g/L/day. These findings provide insights into astaxanthin production using red yeast strains from Thailand and highlight the potential of R. paludigena SP9-15 for further application.
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Affiliation(s)
- Sukanya Phuengjayaem
- Department of Microbiology, Faculty of Science, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Engkarat Kingkaew
- Department of Biology, School of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Patcharaporn Hoondee
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand
| | - Pornchai Rojsitthisak
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Boonchoo Sritularak
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Worathat Thitikornpong
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somphob Thompho
- Pharmaceutical Research Instrument Center, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Natapol Pornputtapong
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somboon Tanasupawat
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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Pan X, Li T, Wang B, Qi S, Yang D, Huang Z, Gao R, Li J, Ling X, Lu Y. Metabolic mechanism of astaxanthin biosynthesis in Xanthophyllomyces dendrorhous in response to sodium citrate treatment. BIORESOUR BIOPROCESS 2023; 10:29. [PMID: 38647925 PMCID: PMC10992204 DOI: 10.1186/s40643-023-00650-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Accepted: 04/02/2023] [Indexed: 04/25/2024] Open
Abstract
Astaxanthin is an important ketocarotenoid widely used in industries. However, its application is limited because of its low yield. Sodium citrate (Na-citrate), one of the major carbon sources for microorganisms, can promote cell growth and product accumulation. The basidiomycetous red yeast Xanthophyllomyces dendrorhous was thus used to study the effect of Na-citrate on cell growth and astaxanthin synthesis. The highest biomass and astaxanthin yield (6.0 g/L and 22.5 mg/L) were obtained in shake-flask when 3 g/L Na-citrate was added at 24 h and were 1.8 and 2.0 times higher than those of the control group, respectively. Furthermore, metabolomics and real-time reverse transcription PCR (qRT-PCR) analysis were conducted to study the metabolic pathways of X. dendrorhous in response to Na-citrate. The qRT-PCR assay revealed that Na-citrate facilitated glucose consumption, promoted the metabolic flux from glycolysis, and regulated the tricarboxylic acid (TCA) cycle, providing more energy and substrates for the synthesis of astaxanthin. The gene analysis revealed that adding Na-citrate significantly upregulated the expression of six key genes (ICL, HMGS, crtE, crtYB, crtI, and crtS) involved in pathways related to astaxanthin biosynthesis. These results suggest that exogenous Na-citrate treatment is a potentially valuable strategy to stimulate astaxanthin production in X. dendrorhous.
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Affiliation(s)
- Xueshan Pan
- Department of Biochemistry and Molecular Biology, School of Laboratory Medicine, Bengbu Medical College, Bengbu, People's Republic of China
| | - Tonggang Li
- Department of Hygiene, School of Public Health, Bengbu Medical College, Bengbu, People's Republic of China
| | - Baobei Wang
- College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, People's Republic of China
| | - Shuhua Qi
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, People's Republic of China
| | - Dandan Yang
- Department of Biochemistry and Molecular Biology, School of Laboratory Medicine, Bengbu Medical College, Bengbu, People's Republic of China
| | - Zheng Huang
- Department of Biochemistry and Molecular Biology, School of Laboratory Medicine, Bengbu Medical College, Bengbu, People's Republic of China
| | - Renfei Gao
- Department of Biochemistry and Molecular Biology, School of Laboratory Medicine, Bengbu Medical College, Bengbu, People's Republic of China
| | - Jingyan Li
- Department of Biochemistry and Molecular Biology, School of Laboratory Medicine, Bengbu Medical College, Bengbu, People's Republic of China
| | - Xueping Ling
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, People's Republic of China.
- The Key Lab for Synthetic Biotechnology of Xiamen City, Xiamen University, Xiamen, People's Republic of China.
| | - Yinghua Lu
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005, People's Republic of China.
- The Key Lab for Synthetic Biotechnology of Xiamen City, Xiamen University, Xiamen, People's Republic of China.
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Schmitt I, Meyer F, Krahn I, Henke NA, Peters-Wendisch P, Wendisch VF. From Aquaculture to Aquaculture: Production of the Fish Feed Additive Astaxanthin by Corynebacterium glutamicum Using Aquaculture Sidestream. Molecules 2023; 28:molecules28041996. [PMID: 36838984 PMCID: PMC9958746 DOI: 10.3390/molecules28041996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/31/2023] [Accepted: 02/17/2023] [Indexed: 02/24/2023] Open
Abstract
Circular economy holds great potential to minimize the use of finite resources, and reduce waste formation by the creation of closed-loop systems. This also pertains to the utilization of sidestreams in large-scale biotechnological processes. A flexible feedstock concept has been established for the industrially relevant Corynebacterium glutamicum, which naturally synthesizes the yellow C50 carotenoid decaprenoxanthin. In this study, we aimed to use a preprocessed aquaculture sidestream for production of carotenoids, including the fish feed ingredient astaxanthin by C. glutamicum. The addition of a preprocessed aquaculture sidestream to the culture medium did not inhibit growth, obviated the need for addition of several components of the mineral salt's medium, and notably enhanced production of astaxanthin by an engineered C. glutamicum producer strain. Improved astaxanthin production was scaled to 2 L bioreactor fermentations. This strategy to improve astaxanthin production was shown to be transferable to production of several native and non-native carotenoids. Thus, this study provides a proof-of-principle for improving carotenoid production by C. glutamicum upon supplementation of a preprocessed aquaculture sidestream. Moreover, in the case of astaxanthin production it may be a potential component of a circular economy in aquaculture.
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Yang L, Yang HY, You L, Ni H, Jiang ZD, Du XP, Zhu YB, Zheng MJ, Li LJ, Lin R, Li ZP, Li QB. Transcriptomics analysis and fed-batch regulation of high astaxanthin-producing Phaffia rhodozyma/Xanthophyllomyces dendrorhous obtained through adaptive laboratory evolution. J Ind Microbiol Biotechnol 2023; 50:kuad015. [PMID: 37580133 PMCID: PMC10448994 DOI: 10.1093/jimb/kuad015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Accepted: 08/12/2023] [Indexed: 08/16/2023]
Abstract
Astaxanthin has high utilization value in functional food because of its strong antioxidant capacity. However, the astaxanthin content of Phaffia rhodozyma is relatively low. Adaptive laboratory evolution is an excellent method to obtain high-yield strains. TiO2 is a good inducer of oxidative stress. In this study, different concentrations of TiO2 were used to domesticate P. rhodozyma, and at a concentration of 1000 mg/L of TiO2 for 105 days, the optimal strain JMU-ALE105 for astaxanthin production was obtained. After fermentation, the astaxanthin content reached 6.50 mg/g, which was 41.61% higher than that of the original strain. The ALE105 strain was fermented by batch and fed-batch, and the astaxanthin content reached 6.81 mg/g. Transcriptomics analysis showed that the astaxanthin synthesis pathway, and fatty acid, pyruvate, and nitrogen metabolism pathway of the ALE105 strain were significantly upregulated. Based on the nitrogen metabolism pathway, the nitrogen source was adjusted by ammonium sulphate fed-batch fermentation, which increased the astaxanthin content, reaching 8.36 mg/g. This study provides a technical basis and theoretical research for promoting industrialization of astaxanthin production of P. rhodozyma. ONE-SENTENCE SUMMARY A high-yield astaxanthin strain (ALE105) was obtained through TiO2 domestication, and its metabolic mechanism was analysed by transcriptomics, which combined with nitrogen source regulation to further improve astaxanthin yield.
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Affiliation(s)
- Liang Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
| | - Hao-Yi Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
| | - Li You
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Ze-Dong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Xi-Ping Du
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Yan-Bing Zhu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Ming-Jing Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Li-Jun Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Rui Lin
- College of Ocean and Earth Sciences, and Research and Development Center for Ocean Observation Technologies, Xiamen University, Xiamen 361008, China
| | - Zhi-Peng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
| | - Qing-Biao Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
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11
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Joshi K, Kumar P, Kataria R. Microbial carotenoid production and their potential applications as antioxidants: A current update. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.02.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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12
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Watcharawipas A, Runguphan W. Red yeasts and their carotenogenic enzymes for microbial carotenoid production. FEMS Yeast Res 2023; 23:6895548. [PMID: 36513367 DOI: 10.1093/femsyr/foac063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 12/08/2022] [Accepted: 12/12/2022] [Indexed: 12/15/2022] Open
Abstract
Carotenoids are C40 isoprene-based compounds with significant commercial interests that harbor diverse bioactivities. Prominent examples of carotenoids are beta-carotene, a precursor to vitamin A essential for proper eye health, and lycopene and astaxanthin, powerful antioxidants implicated in preventing cancers and atherosclerosis. Due to their benefits to human health, the market value for carotenoids is rapidly increasing and is projected to reach USD 1.7 billion by 2025. However, their production now relies on chemical synthesis and extraction from plants that pose risks to food management and numerous biological safety issues. Thus, carotenoid production from microbes is considered a promising strategy for achieving a healthy society with more sustainability. Red yeast is a heterogeneous group of basidiomycetous fungi capable of producing carotenoids. It is a critical source of microbial carotenoids from low-cost substrates. Carotenogenic enzymes from red yeasts have also been highly efficient, invaluable biological resources for biotechnological applications. In this minireview, we focus on red yeast as a promising source for microbial carotenoids, strain engineering strategies for improving carotenoid production in red yeasts, and potential applications of carotenogenic enzymes from red yeasts in conventional and nonconventional yeasts.
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Affiliation(s)
- Akaraphol Watcharawipas
- Department of Microbiology, Faculty of Science, Mahidol University, 272 Rama VI Road, Ratchathewi, Bangkok 10400, Thailand
| | - Weerawat Runguphan
- National Center for Genetic Engineering and Biotechnology, 113 Thailand Science Park, Paholyothin Road, Klong 1, Klong Luang, Pathumthani 12120, Thailand
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13
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Aneesh P, Ajeeshkumar K, Lekshmi R, Anandan R, Ravishankar C, Mathew S. Bioactivities of astaxanthin from natural sources, augmenting its biomedical potential: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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14
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Basiony M, Ouyang L, Wang D, Yu J, Zhou L, Zhu M, Wang X, Feng J, Dai J, Shen Y, Zhang C, Hua Q, Yang X, Zhang L. Optimization of microbial cell factories for astaxanthin production: Biosynthesis and regulations, engineering strategies and fermentation optimization strategies. Synth Syst Biotechnol 2022; 7:689-704. [PMID: 35261927 PMCID: PMC8866108 DOI: 10.1016/j.synbio.2022.01.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/08/2021] [Accepted: 01/03/2022] [Indexed: 12/29/2022] Open
Abstract
The global market demand for natural astaxanthin is rapidly increasing owing to its safety, the potential health benefits, and the diverse applications in food and pharmaceutical industries. The major native producers of natural astaxanthin on industrial scale are the alga Haematococcus pluvialis and the yeast Xanthopyllomyces dendrorhous. However, the natural production via these native producers is facing challenges of limited yield and high cost of cultivation and extraction. Alternatively, astaxanthin production via metabolically engineered non-native microbial cell factories such as Escherichia coli, Saccharomyces cerevisiae and Yarrowia lipolytica is another promising strategy to overcome these limitations. In this review we summarize the recent scientific and biotechnological progresses on astaxanthin biosynthetic pathways, transcriptional regulations, the interrelation with lipid metabolism, engineering strategies as well as fermentation process control in major native and non-native astaxanthin producers. These progresses illuminate the prospects of producing astaxanthin by microbial cell factories on industrial scale.
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Affiliation(s)
- Mostafa Basiony
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Liming Ouyang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Danni Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Jiaming Yu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Liming Zhou
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Mohan Zhu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Xuyuan Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Jie Feng
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Jing Dai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Yijie Shen
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Chengguo Zhang
- Shandong Jincheng Bio-Pharmaceutical Co., Ltd., No. 117 Qixing River Road, Zibo, 255130, Shandong, China
| | - Qiang Hua
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
| | - Xiuliang Yang
- Shandong Jincheng Bio-Pharmaceutical Co., Ltd., No. 117 Qixing River Road, Zibo, 255130, Shandong, China
| | - Lixin Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China
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15
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Enhancing astaxanthin yield in Phaffia rhodozyma: current trends and potential of phytohormones. Appl Microbiol Biotechnol 2022; 106:3531-3538. [PMID: 35579685 DOI: 10.1007/s00253-022-11972-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 04/30/2022] [Accepted: 05/07/2022] [Indexed: 11/27/2022]
Abstract
Astaxanthin is an important ketocarotenoid with remarkable biological activities and high economic value. In recent times, natural astaxanthin production by microorganisms has attracted much attention particularly in pharmaceuticals, nutraceuticals, cosmetics, and food and feed industries. Though, currently, productivity is still low and has restricted scale-up application in the commercial market, microbial production of astaxanthin has enormous prospects as it is a greener alternative to the predominating chemical synthesis. Over the years, Phaffia rhodozyma has attracted immense interest particularly in the field of biovalorization and sustainable production of natural nutraceuticals as a promising source of natural astaxanthin since it is able to use agro-food waste as inexpensive nutrient source. Many research works have, thus, been devoted to improving the astaxanthin yield from this yeast. Considering that the yeast was first isolated from tree exudates, the use of phytohormones and plant growth stimulators as prospective stimulants of astaxanthin production in the yeast is promising. Besides, it has been shown in several studies that phytohormones could improve cell growth and astaxanthin production of algae. Nevertheless, this option is less explored for P. rhodozyma. The few studies that have examined the effect of phytohormones on the yeast and its astaxanthin productivity reported positive results, with phytohormones such as 6-benzylaminopurin and gibberellic acid resulting in increased expression of carotenogenesis genes. Although the evidence available is scanty, the results are promising. KEY POINTS: • Phaffia rhodozyma is a promising source of natural astaxanthin • For industrialization, astaxanthin productivity of P. rhodozyma still needs optimization • Phytohormones could potentially augment astaxanthin yield of P. rhodozyma.
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Silva PGP, Prescendo Júnior D, de Medeiros Burkert JF, Santos LO. Carotenoid extraction from Phaffia rhodozyma biomass: downstream strategies and economic evaluation of energy. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00225-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mussagy CU, Kurnia KA, Dias ACRV, Raghavan V, Santos-Ebinuma VC, Pessoa A. An eco-friendly approach for the recovery of astaxanthin and β-carotene from Phaffia rhodozyma biomass using bio-based solvents. BIORESOURCE TECHNOLOGY 2022; 345:126555. [PMID: 34910971 DOI: 10.1016/j.biortech.2021.126555] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/07/2021] [Accepted: 12/08/2021] [Indexed: 06/14/2023]
Abstract
There is a growing demand in the development of environmentally friendly technologies, based on the use of more biocompatible solvents for the recovery of natural bioactive compounds. In this work, the red yeast Phaffia rhodozyma biomass was used as a source of carotenoids to develop an integrative and efficient platform that promotes the recovery of astaxanthin and β-carotene using bio-based solvents (BioSs). The extraction aptitude of pure BioSs was evaluated and compared with the conventional organic method. At this point, the influence of the BioSs molecular structures involved in the extraction procedures were also investigated. Overall, envisaging the industrial application of the process, an integrative platform was proposed for the recovery of astaxanthin/β-carotene from P. rhodozyma biomass and the recycle of the BioSs. The life cycle assessment of the proposed technology using EtOH was evaluated, validating the sustainability of BioSs in the process with environmental impact reduction of 3-12%.
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Affiliation(s)
- Cassamo U Mussagy
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil; Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, São Paulo, Brazil.
| | - Kiki A Kurnia
- Department of Chemical Engineering, Faculty of Industrial Technology, Institut Teknologi Bandung, Jalan Ganesha No. 10 Bandung 40132, Indonesia
| | - Ana C R V Dias
- CESAM - Centre for Environmental and Marine Studies, Department of Environment and Planning, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Valeria C Santos-Ebinuma
- Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara 14800-903, São Paulo, Brazil
| | - Adalberto Pessoa
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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Santos ARO, Aires A, Pontes A, Silva M, Brito PH, Groenewald M, Melo CGS, Lachance MA, Sampaio JP, Rosa CA. Phaffia brasiliana sp. nov., a yeast species isolated from soil in a Cerrado-Atlantic Rain Forest ecotone site in Brazil. Int J Syst Evol Microbiol 2021; 71. [PMID: 34726589 DOI: 10.1099/ijsem.0.005080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
During studies of yeasts associated with soil in a Cerrado-Atlantic Rain Forest ecotone site in Brazil, three orange-pigmented yeast strains were isolated from samples collected in Minas Gerais state, Brazil. Molecular analyses combining the 26S rRNA gene (D1/D2 domains) and the internal transcribed spacer (ITS) sequences as well as whole-genome sequence data showed that these strains could not be ascribed to any known species in the basidiomycetous genus Phaffia, and thus they are considered to represent a novel species for which the name Phaffia brasiliana sp. nov. is proposed. The holotype is CBS 16121T and the MycoBank number is MB 839315. The occurrence of P. brasiliana in a tropical region is unique for the genus, since all other species occur in temperate regions. Two factors appear to contribute to the distribution of the novel taxon: first, the region where it was found has relatively moderate temperature ranges and, second, an adaptation to grow or withstand temperatures higher than those of the other species in the genus seems to be in place.
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Affiliation(s)
- Ana Raquel Oliveira Santos
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Andreia Aires
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Ana Pontes
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Margarida Silva
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Patricia H Brito
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Marizeth Groenewald
- Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584CT Utrecht, The Netherlands
| | - Cidiane G S Melo
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Marc-André Lachance
- Department of Biology, University of Western Ontario, Ontario, N6A 5B7, Canada
| | - José Paulo Sampaio
- UCIBIO, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516, Caparica, Portugal
| | - Carlos A Rosa
- Departamento de Microbiologia, ICB, C.P. 486, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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19
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Mussagy CU, Pereira JFB, Dufossé L, Raghavan V, Santos-Ebinuma VC, Pessoa A. Advances and trends in biotechnological production of natural astaxanthin by Phaffia rhodozyma yeast. Crit Rev Food Sci Nutr 2021; 63:1862-1876. [PMID: 34433348 DOI: 10.1080/10408398.2021.1968788] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Astaxanthin (AXT) is a natural xanthophyll with strong antioxidant, anticancer and antimicrobial activities, widely used in the food, feed, pharmaceutical and nutraceutical industries. So far, 95% of the AXT global market is produced by chemical synthesis, but growing customer preferences for natural products are currently changing the market for natural AXT, highlighting the production from microbially-based sources such as the yeast Phaffia rhodozyma. The AXT production by P. rhodozyma has been studied for a long time at a laboratory scale, but its use in industrial-scale processes is still very scarce. The optimization of growing conditions as well as an effective integration of upstream-downstream operations into P. rhodozyma-based AXT processes has not yet been fully achieved. With this critical review, we scrutinized the main approaches for producing AXT using P. rhodozyma strains, highlighting the impact of using conventional and non-conventional procedures for the extraction of AXT from yeast cells. In addition, we also pinpointed research directions, for example, the use of low-cost residues to improve the economic and environmental sustainability of the bioprocess, the use of environmentally/friendly and low-energetic integrative operations for the extraction and purification of AXT, as well as the need of further human clinical trials using yeast-based AXT.
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Affiliation(s)
- Cassamo U Mussagy
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.,Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), São Paulo, Brazil
| | - Jorge F B Pereira
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Rua Sílvio Lima, Pólo II - Pinhal de Marrocos, Coimbra, Portugal
| | - Laurent Dufossé
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, Chemistry and Biotechnology of Natural Products (CHEMBIOPRO), Université de La Réunion, ESIROI Agroalimentaire, Saint-Denis, Réunion
| | - Vijaya Raghavan
- Department of Bioresource EnginCeering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Valeria C Santos-Ebinuma
- Department of Engineering of Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, São Paulo State University (UNESP), São Paulo, Brazil
| | - Adalberto Pessoa
- Department of Pharmaceutical-Biochemical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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Aman Mohammadi M, Ahangari H, Mousazadeh S, Hosseini SM, Dufossé L. Microbial pigments as an alternative to synthetic dyes and food additives: a brief review of recent studies. Bioprocess Biosyst Eng 2021; 45:1-12. [PMID: 34373951 DOI: 10.1007/s00449-021-02621-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 08/04/2021] [Indexed: 12/21/2022]
Abstract
Synthetic coloring agents have been broadly utilized in several industries such as food, pharmaceuticals, cosmetic and textile. Recent surveys on the potential of teratogenicity and carcinogenicity of synthetic dyes have expressed concerns regarding their use in foods. Worldwide, food industries have need for safe, natural and new colorings to add variety to foods and make them appealing to consumers. Natural colorings not only expand the marketability of the food product, but also add further healthful features such as antibacterial, antioxidant, anticancer and antiviral properties. Novel microbial strains should be explored to meet the increasing global search of natural pigments and suitable techniques must be developed for the marketable production of new pigments, using microbial cultures, viz., fungi, and bacteria. To address the issue of the natural coloring agents, this review presents the recent trends in several studies of microbial pigments, their biological properties and industrial applications.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hossein Ahangari
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Saeed Mousazadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seyede Marzieh Hosseini
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Laurent Dufossé
- CHEMBIOPRO Lab, Ecole Supérieure d'Ingénieurs Réunion Océan Indien (ESIROI), Université de La Réunion, Département Agroalimentaire, 97744, Saint-Denis, France.
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21
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Mussagy CU, Remonatto D, Paula AV, Herculano RD, Santos-Ebinuma VC, Coutinho JA, Pereira JF. Selective recovery and purification of carotenoids and fatty acids from Rhodotorula glutinis using mixtures of biosolvents. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118548] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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22
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Rodríguez-Sifuentes L, Marszalek JE, Hernández-Carbajal G, Chuck-Hernández C. Importance of Downstream Processing of Natural Astaxanthin for Pharmaceutical Application. FRONTIERS IN CHEMICAL ENGINEERING 2021. [DOI: 10.3389/fceng.2020.601483] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Astaxanthin (ASX) is a xanthophyll pigment considered as a nutraceutical with high antioxidant activity. Several clinical trials have shown the multiple health benefits of this molecule; therefore, it has various pharmaceutical industry applications. Commercial astaxanthin can be produced by chemical synthesis or through biosynthesis within different microorganisms. The molecule produced by the microorganisms is highly preferred due to its zero toxicity and superior therapeutic properties. However, the biotechnological production of the xanthophyll is not competitive against the chemical synthesis, since the downstream process may represent 70–80% of the process production cost. These operations denote then an opportunity to optimize the process and make this alternative more competitive. Since ASX is produced intracellularly by the microorganisms, high investment and high operational costs, like centrifugation and bead milling or high-pressure homogenization, are mainly used. In cell recovery, flocculation and flotation may represent low energy demanding techniques, whereas, after cell disruption, an efficient extraction technique is necessary to extract the highest percentage of ASX produced by the cell. Solvent extraction is the traditional method, but large-scale ASX production has adopted supercritical CO2 (SC-CO2), an efficient and environmentally friendly technology. On the other hand, assisted technologies are extensively reported since the cell disruption, and ASX extraction can be carried out in a single step. Because a high-purity product is required in pharmaceuticals and nutraceutical applications, the use of chromatography is necessary for the downstream process. Traditionally liquid-solid chromatography techniques are applied; however, the recent emergence of liquid-liquid chromatography like high-speed countercurrent chromatography (HSCCC) coupled with liquid-solid chromatography allows high productivity and purity up to 99% of ASX. Additionally, the use of SC-CO2, coupled with two-dimensional chromatography, is very promising. Finally, the purified ASX needs to be formulated to ensure its stability and bioavailability; thus, encapsulation is widely employed. In this review, we focus on the processes of cell recovery, cell disruption, drying, extraction, purification, and formulation of ASX mainly produced in Haematococcus pluvialis, Phaffia rhodozyma, and Paracoccus carotinifaciens. We discuss the current technologies that are being developed to make downstream operations more efficient and competitive in the biotechnological production process of this carotenoid.
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Mussagy CU, Guimarães AAC, Rocha LVF, Winterburn J, Santos-Ebinuma VDC, Pereira JFB. Improvement of carotenoids production from Rhodotorula glutinis CCT-2186. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2020.107827] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Wan X, Zhou XR, Moncalian G, Su L, Chen WC, Zhu HZ, Chen D, Gong YM, Huang FH, Deng QC. Reprogramming microorganisms for the biosynthesis of astaxanthin via metabolic engineering. Prog Lipid Res 2020; 81:101083. [PMID: 33373616 DOI: 10.1016/j.plipres.2020.101083] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 12/21/2020] [Accepted: 12/21/2020] [Indexed: 12/21/2022]
Abstract
There is an increasing demand for astaxanthin in food, feed, cosmetics and pharmaceutical applications because of its superior anti-oxidative and coloring properties. However, naturally produced astaxanthin is expensive, mainly due to low productivity and limited sources. Reprogramming of microorganisms for astaxanthin production via metabolic engineering is a promising strategy. We primarily focus on the application of synthetic biology, enzyme engineering and metabolic engineering in enhancing the synthesis and accumulation of astaxanthin in microorganisms in this review. We also discuss the biosynthetic pathways of astaxanthin within natural producers, and summarize the achievements and challenges in reprogramming microorganisms for enhancing astaxanthin production. This review illuminates recent biotechnological advances in microbial production of astaxanthin. Future perspectives on utilization of new technologies for boosting microbial astaxanthin production are also discussed.
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Affiliation(s)
- Xia Wan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China.
| | | | - Gabriel Moncalian
- Departamento de Biología Molecular, Universidad de Cantabria and Instituto de Biomedicina y Biotecnología de Cantabria (IBBTEC), CSIC-Universidad de Cantabria, Santander, Spain
| | - Lin Su
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, PR China
| | - Wen-Chao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China
| | - Hang-Zhi Zhu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China
| | - Dan Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China
| | - Yang-Min Gong
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China
| | - Feng-Hong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China.
| | - Qian-Chun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, PR China; Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, PR China; Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Wuhan 430062, PR China.
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Alessio A, Pergolizzi S, Gervasi T, Aragona M, Lo Cascio P, Cicero N, Lauriano ER. Biological effect of astaxanthin on alcohol-induced gut damage in Carassius auratus used as experimental model. Nat Prod Res 2020; 35:5737-5743. [DOI: 10.1080/14786419.2020.1830396] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Alesci Alessio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - S. Pergolizzi
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - T. Gervasi
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - M. Aragona
- Department of Veterinary Sciences, University of Messina, Messina, Italy
| | - P. Lo Cascio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
| | - N. Cicero
- Department of Biomedical and Dental Science and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - E. R. Lauriano
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Messina, Italy
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Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient. Mar Drugs 2020; 18:md18080406. [PMID: 32752203 PMCID: PMC7459837 DOI: 10.3390/md18080406] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 12/12/2022] Open
Abstract
Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.
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