Advertisement

Improved astaxanthin production by Xanthophyllomyces dendrorhous SK984 with oak leaf extract and inorganic phosphate supplementation

  • Damini Kothari
  • Jun-Hyeong Lee
  • Jung-Whan Chon
  • Kun-Ho Seo
  • Soo-Ki KimEmail author
Article
  • 14 Downloads

Abstract

Astaxanthin is widely used in food, feed and nutraceutical industries. Xanthophyllomyces dendrorhous is one of the most promising natural sources of astaxanthin. However, the astaxanthin yield in the wild-type X. dendrorhous is considered low for industrial application. In the present study, X. dendrorhous ATCC 66272 was subjected to two-staged mutagenesis: (i) UV light and (ii) N-methyl-N′-nitro-N-nitroso-guanidine (NTG) toward attaining higher astaxanthin yield. The UV-irradiation mutant, X. dendrorhous SK974 showed 1.7-fold (1.07 mg/g) higher astaxanthin production as compared with the wild-type strain (0.65 mg/g). The UV mutant strain was then treated with NTG, designated as X. dendrorhous SK984, displayed further 1.4-fold (1.45 mg/g) higher astaxanthin production. Furthermore, the oak leaf extract (5%, v/v) and inorganic phosphate (KH2PO4, 3 mM) supplementation resulted about 1.4-fold (1.98 mg/g) higher astaxanthin production as compared with control (1.45 mg/g) in X. dendrorhous SK984. These findings serve as a platform suggesting that intersecting approaches might be aimed toward systematically enhanced astaxanthin production.

Keywords

Astaxanthin Inorganic phosphate Mutagenesis Oak leaf extract X. dendrorhous 

Notes

Acknowledgements

This work was supported by the Konkuk University (Seoul, Republic of Korea) in 2018.

References

  1. An GH, Schuman, DB, Johnson EA. Isolation of X. dendrorhous mutants with increased astaxanthin content. Appl. Environ. Microbiol. 55: 116–124 (1989)Google Scholar
  2. Baker R, Guenther C. The role of carotenoids in consumer choice and the likely benefits from their inclusion into products for human consumption. Trends Food Sci. Technol. 15: 484–488 (2004)CrossRefGoogle Scholar
  3. Barredo JL, García-Estrada C, Kosalkova K, Barreiro C. Biosynthesis of astaxanthin as a main carotenoid in the heterobasidiomycetous yeast Xanthophyllomyces dendrorhous. J. Fungi 3: 44 (2017)CrossRefGoogle Scholar
  4. Bhatt PC, Ahmad M, Panda BP. Enhanced bioaccumulation of astaxanthin in Phaffia rhodozyma by utilising low-cost agro products as fermentation substrate. Biocat. Agric. Biotechnol. 2: 58–63 (2013)CrossRefGoogle Scholar
  5. de la Fuente JL, Rodríguez-Sáiz M, Schleissner C, Díez B, Peiro E, Barredo JL. High-titer production of astaxanthin by the semi-industrial fermentation of Xanthophyllomyces dendrorhous. J. Biotechnol. 148: 144–146 (2010)CrossRefGoogle Scholar
  6. Flores-Cotera LB, Martin R, Sanchez S. Citrate, a possible precursor of astaxanthin in Phaffia rhodozyma: influence of varying level of ammonium, phosphate and citrate in a chemically defined medium. Appl. Microbiol. Biotechnol. 55: 341–347 (2001)CrossRefGoogle Scholar
  7. Gassel S, Schewe H, Schmidt I, Schrader J, Sandmann G. Multiple improvement of astaxanthin biosynthesis in Xanthophyllomyces dendrorhous by a combination of conventional mutagenesis and metabolic pathway engineering. Biotechnol. Lett. 35: 565–569 (2013)CrossRefGoogle Scholar
  8. Han D, Li Y, Hu Q. Astaxanthin in microalgae: pathways, functions and biotechnological implications. Algae 28: 131 (2013)CrossRefGoogle Scholar
  9. Hussein G, Sankawa U, Goto H, Matsumoto K, Watanabe H. Astaxanthin, a carotenoid with potential in human health and nutrition. J. Nat. Prod. 69: 443–449 (2006)CrossRefGoogle Scholar
  10. Jiang GL, Zhou LY, Wang YT, Zhu MJ. Astaxanthin from Jerusalem artichoke: Production by fed-batch fermentation using Phaffia rhodozyma and application in cosmetics. Process Biochem. 63: 16–25 (2017)CrossRefGoogle Scholar
  11. Johnson EA, Schroeder WA. Singlet oxygen and peroxyl radicals regulate carotenoid biosynthesis in Phaffia rhodozyma. J. Biol. Chem. 270: 18374–18379 (1995)CrossRefGoogle Scholar
  12. Kim SK, Lee JH, Lee CH, Yoon YC. Increased carotenoid production in Xanthophyllomyces dendrorhous G276 using plant extracts. J. Microbiol. 45: 128–132 (2007)Google Scholar
  13. Lewis MJ, Ragot N, Berlant MC, Miranda M. Selection of astaxanthin-overproducing mutants of Phaffia rhodozyma with β-ionone. Appl. Environ. Microbiol. 56: 2944–2945 (1990)Google Scholar
  14. Mayne ST. Beta–carotene, carotenoids, and disease prevention in humans. FASEB J. 10: 690–701 (1996)CrossRefGoogle Scholar
  15. Nguyen KD. Astaxanthin: A comparative case of synthetic vs. natural production. Chemical and Biomolecular Engineering Publications and Other Works. http://trace.tennessee.edu/utk_chembiopubs/94 (2013)
  16. Stachowiak B. Astaxanthin synthesis by yeast Xanthophyllomyces dendrorhous and its mutants on media based on plant extracts. Indian J. Microbiol. 52: 654–659 (2012)CrossRefGoogle Scholar
  17. Tinoi J, Rakariyatham N, Deming RL. Utilization of mustard waste isolates for improved production of astaxanthin by Xanthophyllomyces dendrorhous. J. Ind. Microbiol. Biotechnol. 33: 309–314 (2006)CrossRefGoogle Scholar
  18. Wolkerstorfer SV, Wonisch A, Stankova T, Tsvetkova N, Tausz M. Seasonal variations of gas exchange, photosynthetic pigments, and antioxidants in Turkey oak (Quercus cerris L.) and Hungarian oak (Quercus frainetto Ten.) of different age. Trees 25: 1043–1052 (2011)Google Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Damini Kothari
    • 1
  • Jun-Hyeong Lee
    • 1
  • Jung-Whan Chon
    • 1
    • 2
  • Kun-Ho Seo
    • 2
  • Soo-Ki Kim
    • 1
    Email author
  1. 1.Department of Animal Science and TechnologyKonkuk UniversitySeoulRepublic of Korea
  2. 2.KU Center for Food SafetyKonkuk UniversitySeoulRepublic of Korea

Personalised recommendations