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Díaz-Navarrete P, Marileo L, Madrid H, Belezaca-Pinargote C, Dantagnan P. Lipid Production from Native Oleaginous Yeasts Isolated from Southern Chilean Soil Cultivated in Industrial Vinasse Residues. Microorganisms 2023; 11:2516. [PMID: 37894174 PMCID: PMC10609240 DOI: 10.3390/microorganisms11102516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 09/29/2023] [Accepted: 10/03/2023] [Indexed: 10/29/2023] Open
Abstract
In this research, six strains of oleaginous yeasts native to southern Chile were analyzed for their biotechnological potential in lipid accumulation. For this purpose, the six strains, named PP1, PP4, PR4, PR10, PR27 and PR29, were cultivated in a nitrogen-deficient synthetic mineral medium (SMM). Then, two strains were selected and cultivated in an industrial residual "vinasse", under different conditions of temperature (°C), pH and carbon/nitrogen (C/N) ratio. Finally, under optimized conditions, the growth kinetics and determination of the lipid profile were evaluated. The results of growth in the SMM indicate that yeasts PP1 and PR27 presented biomass concentrations and lipid accumulation percentages of 2.73 and 4.3 g/L of biomass and 36.6% and 45.3% lipids, respectively. Subsequently, for both strains, when cultured in the residual vinasse under optimized environmental conditions, biomass concentrations of 14.8 ± 1.51 g/L (C/N 80) and 15.83 ± 0.57 g/L (C/N 50) and lipid accumulations of 28% and 30% were obtained for PP1 and PR27, respectively. The composition of the triglycerides (TGs), obtained in the culture of the yeasts in a 2 L reactor, presented 64.25% of saturated fatty acids for strain PR27 and 47.18% for strain PP1. The saturated fatty acid compositions in both strains are mainly constituted of fatty acids, myristic C 14:0, heptadecanoic C 17:0, palmitic C 16:0 and stearic C 18:0, and the monounsaturated fatty acids constituted of oleic acid C 18:1 (cis 9) (28-46%), and in smaller amounts, palmitoleic acid and heptadecenoic acid. This work demonstrates that the native yeast strains PP1 and PR27 are promising strains for the production of microbial oils similar to conventional vegetable oils. The potential applications in the energy or food industries, such as aquaculture, are conceivable.
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Affiliation(s)
- Paola Díaz-Navarrete
- Departamento de Ciencias Veterinarias y Salud Pública, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
- Núcleo de Investigación en Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
| | - Luis Marileo
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile;
| | - Hugo Madrid
- Departamento de Tecnología Médica, Facultad de Ciencias de la Salud, Universidad de Tarapacá, Iquique 1101783, Chile;
| | - Carlos Belezaca-Pinargote
- Facultad de Ciencias Agrarias y Forestales, Universidad Técnica Estatal de Quevedo, Quevedo 120501, Ecuador;
| | - Patricio Dantagnan
- Núcleo de Investigación en Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
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Viscardi S, Marileo L, Delgado H, San Martín A, Hernández L, Garcés P, Guzmán-Oyarzo D, Boguen R, Medina G, Letelier P, Villano I, Guzmán N. Obesity Is Associated with Changes in Laboratory Biomarkers in Chilean Patients Hospitalized with COVID-19. J Clin Med 2023; 12:jcm12103392. [PMID: 37240496 DOI: 10.3390/jcm12103392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/02/2023] [Accepted: 03/07/2023] [Indexed: 05/28/2023] Open
Abstract
BACKGROUND AND AIMS It is reported that patients with obesity are more frequently hospitalized for COVID-19, and evidence exists that obesity is a risk factor, regardless of other comorbidities. The objective of this study was to evaluate the association of obesity with changes in laboratory biomarkers in hospitalized Chilean patients. MATERIALS AND METHODS A total of 202 hospitalized patients (71 with obesity and 131 without obesity) with a diagnosis of COVID-19 were included in the study. Demographic, clinical, and laboratory (days 1, 3, 7, 15) data were obtained. We performed a statistical analysis, assuming significance with a value of p < 0.05. RESULTS Significant differences in chronic respiratory pathology are observed between patients with and without obesity. The inflammatory markers CPR, ferritin, NLR, and PLR are elevated during the evaluated period, while changes in leukocyte populations are present on day 1 (eosinophils) and day 3 (lymphocytes). Finally, a persistent elevation of D-dimer level is observed, presenting significant differences on day 7 between patients with and without obesity. Obesity had a positive correlation with admission to the critical patient unit, invasive mechanical ventilation, and length of hospital stay. CONCLUSION Patients with obesity hospitalized for COVID-19 present marked elevations of inflammatory and hemostasis parameters, with a correlation between obesity, changes in laboratory biomarkers, and the risk of adverse clinical outcomes also observed.
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Affiliation(s)
- Sharon Viscardi
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnósticos y Evaluación, Facultad de Ciencias de la Salud, Universidad Católica de Temuco, Manuel Montt 56, Campus San Francisco, Temuco 4813302, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, Chile
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, La Araucanía, Padre Las Casas 4850827, Chile
| | - Luis Marileo
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, La Araucanía, Padre Las Casas 4850827, Chile
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, La Araucanía, Temuco 4813302, Chile
| | - Hugo Delgado
- Clinical Laboratory, Hospital Dr. Hernán Henríquez Aravena, Temuco 4813302, Chile
| | - Andrés San Martín
- Clinical Laboratory, Hospital Dr. Hernán Henríquez Aravena, Temuco 4813302, Chile
| | - Loreto Hernández
- Complejo Asistencial Padre Las Casas, Padre Las Casas 4850827, Chile
| | | | - Dina Guzmán-Oyarzo
- Escuela de Tecnología Médica, Facultad de Medicina y Ciencias, Universidad San Sebastián Sede Concepción, Concepción 4080871, Chile
| | - Rodrigo Boguen
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnósticos y Evaluación, Facultad de Ciencias de la Salud, Universidad Católica de Temuco, Manuel Montt 56, Campus San Francisco, Temuco 4813302, Chile
| | - Gustavo Medina
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnósticos y Evaluación, Facultad de Ciencias de la Salud, Universidad Católica de Temuco, Manuel Montt 56, Campus San Francisco, Temuco 4813302, Chile
| | - Pablo Letelier
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnósticos y Evaluación, Facultad de Ciencias de la Salud, Universidad Católica de Temuco, Manuel Montt 56, Campus San Francisco, Temuco 4813302, Chile
| | - Ines Villano
- Department of Experimental Medicine, Section of Human Physiology and Unit of Dietetics and Sports Medicine, Università degli Studi della Campania "Luigi Vanvitelli", 80100 Naples, Italy
| | - Neftalí Guzmán
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnósticos y Evaluación, Facultad de Ciencias de la Salud, Universidad Católica de Temuco, Manuel Montt 56, Campus San Francisco, Temuco 4813302, Chile
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Russo GL, Langellotti AL, Verardo V, Martín-García B, Oliviero M, Baselice M, Di Pierro P, Sorrentino A, Viscardi S, Marileo L, Sacchi R, Masi P. Bioconversion of Cheese Whey and Food By-Products by Phaeodactylum tricornutum into Fucoxanthin and n-3 Lc-PUFA through a Biorefinery Approach. Mar Drugs 2023; 21:md21030190. [PMID: 36976239 PMCID: PMC10054534 DOI: 10.3390/md21030190] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/28/2023] [Accepted: 03/16/2023] [Indexed: 03/29/2023] Open
Abstract
This study investigates the potential of utilizing three food wastes: cheese whey (CW), beet molasses (BM), and corn steep liquor (CSL) as alternative nutrient sources for the cultivation of the diatom Phaeodactylum tricornutum, a promising source of polyunsaturated eicosapentaenoic acid (EPA) and the carotenoid fucoxanthin. The CW media tested did not significantly impact the growth rate of P. tricornutum; however, CW hydrolysate significantly enhances cell growth. BM in cultivation medium enhances biomass production and fucoxanthin yield. The optimization of the new food waste medium was conducted through the application of a response surface methodology (RSM) using hydrolyzed CW, BM, and CSL as factors. The results showed a significant positive impact of these factors (p < 0.005), with an optimized biomass yield of 2.35 g L-1 and a fucoxanthin yield of 3.64 mg L-1 using a medium composed of 33 mL L-1 of CW, 2.3 g L-1 of BM, and 2.24 g L-1 of CSL. The experimental results reported in this study showed that some food by-products from a biorefinery perspective could be utilized for the efficient production of fucoxanthin and other high-added-value products such as eicosapentaenoic acid (EPA).
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | | | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Beatriz Martín-García
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Granada, Spain
| | - Maria Oliviero
- Department of Animal Health, Experimental Zooprophylactic Institute of Southern Italy, Via Salute, 2, 80055 Portici, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy
| | - Prospero Di Pierro
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Angela Sorrentino
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
| | - Sharon Viscardi
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, La Araucanía, Chile
| | - Luis Marileo
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, La Araucanía, Chile
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4813302, La Araucanía, Chile
| | - Raffaele Sacchi
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
| | - Paolo Masi
- CAISIAL Center, University of Naples Federico II, Via Università 133, 80055 Portici, Italy
- Department of Agricultural Sciences, Unit of Food Science and Technology, University of Naples Federico II, 80055 Portici, Italy
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Marileo L, Acuña J, Rilling J, Díaz P, Langellotti AL, Russo GL, Barra PJ, Dantagnan P, Viscardi S. Protist–Lactic Acid Bacteria Co-Culture as a Strategy to Bioaccumulate Polyunsaturated Fatty Acids in the Protist Aurantiochytrium sp. T66. Mar Drugs 2023; 21:md21030142. [PMID: 36976191 PMCID: PMC10051163 DOI: 10.3390/md21030142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 02/20/2023] [Accepted: 02/22/2023] [Indexed: 02/25/2023] Open
Abstract
Thraustochytrids are aquatic unicellular protists organisms that represent an important reservoir of a wide range of bioactive compounds, such as essential polyunsaturated fatty acids (PUFAs) such as arachidonic acid (ARA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), which are involved in the regulation of the immune system. In this study, we explore the use of co-cultures of Aurantiochytrium sp. and bacteria as a biotechnological tool capable of stimulating PUFA bioaccumulation. In particular, the co-culture of lactic acid bacteria and the protist Aurantiochytrium sp. T66 induce PUFA bioaccumulation, and the lipid profile was evaluated in cultures at different inoculation times, with two different strains of lactic acid bacteria capable of producing the tryptophan dependent auxins, and one strain of Azospirillum sp., as a reference for auxin production. Our results showed that the Lentilactobacillus kefiri K6.10 strain inoculated at 72 h gives the best PUFA content (30.89 mg g−1 biomass) measured at 144 h of culture, three times higher than the control (8.87 mg g−1 biomass). Co-culture can lead to the generation of complex biomasses with higher added value for developing aquafeed supplements.
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Affiliation(s)
- Luis Marileo
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780000, Chile
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, Chile
| | - Jacqueline Acuña
- Laboratorio de Ecología Microbiana Aplicada (EMALAB), Departamento de Ciencias Químicas y Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, Temuco 4811230, Chile
| | - Joaquin Rilling
- Laboratorio de Ecología Microbiana Aplicada (EMALAB), Departamento de Ciencias Químicas y Recursos Naturales, Universidad de La Frontera, Temuco 4811230, Chile
- Center of Plant, Soil Interaction and Natural Resources Biotechnology, Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, Temuco 4811230, Chile
| | - Paola Díaz
- Departamento de Ciencia Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780694, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, Chile
| | - Antonio Luca Langellotti
- Center for Innovation and Developmentin Food Industry CAISIAL, University of Naples Federico II, Via Università, 133 Portici, Italy
| | - Giovanni Luca Russo
- Center for Innovation and Developmentin Food Industry CAISIAL, University of Naples Federico II, Via Università, 133 Portici, Italy
| | - Patricio Javier Barra
- Scientific and Technological Bioresource Nucleus (BIOREN), Universidad de La Frontera, Temuco 4780000, Chile
| | - Patricio Dantagnan
- Departamento de Ciencia Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780694, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, Chile
- Correspondence: (P.D.); (S.V.)
| | - Sharon Viscardi
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Parcela 18, Padre Las Casas 4850827, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Rudecindo Ortega 02950, Temuco 4780694, Chile
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud, Universidad Católica de Temuco, Manuel Montt 56, Campus San Francisco, Temuco 4791086, Chile
- Correspondence: (P.D.); (S.V.)
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Ahumada D, Guzmán B, Rebolledo S, Opazo K, Marileo L, Parra-Soto S, Viscardi S. Eating Patterns in Children with Autism Spectrum Disorder. Healthcare (Basel) 2022; 10:healthcare10101829. [PMID: 36292276 PMCID: PMC9601475 DOI: 10.3390/healthcare10101829] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/13/2022] [Accepted: 09/19/2022] [Indexed: 12/04/2022] Open
Abstract
The purpose of this research was to analyze the eating patterns of preschool- and school-aged children with ASD, as provided by their families, in the La Araucanía Region of Chile. It involved a cross-sectional study with 72 families with children diagnosed with ASD aged between 2 and 12 years old. Food selectivity, appetite, body mass index (BMI) and frequency of food consumption were studied. The research determined that 97.67% present food selectivity, corresponding to alterations in the frequency of consumption of specific food groups. Moreover, 93.06%, 90.28%, 80.56% and 62.50% of children in the study do not meet the daily recommendations for fruit, fish, water and vegetable consumption, respectively. Therefore, it is important for these findings to be considered when designing and carrying out educational interventions regarding food in families with children with ASD for greater assertiveness and effectiveness in improving health.
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Affiliation(s)
- Danay Ahumada
- Carrera de Nutrición y Dietética, Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud, Campus San Francisco, Universidad Católica de Temuco, Temuco 4813302, Chile
- Programa de Magister en Epidemiología Clínica, Facultad de Medicina, Universidad de la Frontera, Temuco 4813115, Chile
| | - Barbara Guzmán
- Carrera de Nutrición y Dietética, Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud, Campus San Francisco, Universidad Católica de Temuco, Temuco 4813302, Chile
| | - Soledad Rebolledo
- Carrera de Nutrición y Dietética, Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud, Campus San Francisco, Universidad Católica de Temuco, Temuco 4813302, Chile
| | - Karol Opazo
- Carrera de Nutrición y Dietética, Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud, Campus San Francisco, Universidad Católica de Temuco, Temuco 4813302, Chile
| | - Luis Marileo
- Programa de Doctorado en Ciencias Agropecuarias, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4813302, Chile
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Padre Las Casas 4850827, Chile
| | - Solange Parra-Soto
- School of Health & Wellbeing, University of Glasgow, Glasgow G12 8RZ, UK
- School of Cardiovascular & Metabolic Health, University of Glasgow, Glasgow G12 8TA, UK
- Departamento de Nutrición y Salud Publica, Universidad del Bio-Bio, Chillan 3780000, Chile
| | - Sharon Viscardi
- Biotechnology of Functional Foods Laboratory, Camino Sanquilco, Padre Las Casas 4850827, Chile
- Laboratorio de Investigación en Salud de Precisión, Departamento de Procesos Diagnóstico y Evaluación, Facultad de Ciencias de la Salud, Campus San Francisco, Universidad Católica de Temuco, Temuco 4813302, Chile
- Núcleo de Investigación en Producción Alimentaria, Universidad Católica de Temuco, Temuco 4813302, Chile
- Correspondence:
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Viscardi S, Marileo L, Araos MP, Standen J, Cerna S, Amato M, Paz C. VOLATILE PROFILE AND CONSUMER ACCEPTABILITY OF NATURAL YOGHURTS ELABORATED WITH CHILEAN NATIVE CULTURES OF ENTEROCOCCUS SP. STRAIN BB3 AND LACTOBACILLUS SP. STRAIN BB6. J Chil Chem Soc 2021. [DOI: 10.4067/s0717-97072021000305280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Viscardi S, Marileo L, Barra PJ, Durán P, Inostroza-Blancheteau C. From farm to fork: it could be the case of Lactic Acid Bacteria in the stimulation of folates biofortification in food crops. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.08.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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