Effect of Extraction Conditions on Carotenoids from Rhodotorula Mucilaginosa

Các tác giả

  • Khanh Dung Pham Ho Chi Minh City University of Technology and Education, Vietnam https://orcid.org/0000-0001-5478-4160
  • Thi Ngoc Dung Dang Ho Chi Minh City University of Technology and Education, Vietnam
  • Van Hung Tran Hong Bang International University, Vietnam

Email tác giả liên hệ:

dungpk@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.2024.1574

Từ khóa:

Carotenoid, Ultrasound-assistant, Microorganisms, Extractions, Rhodotorula mucilaginosa

Tóm tắt

Carotenoids are a group of 40-carbon isoprenoids with high lipid solubility, widely found in fruits, vegetables, etc. They have an unsaturated structure with strong antioxidant activity that helps prevent low-density lipoprotein oxidation and protect cells from free radicals. Currently, carotenoids are not only synthesized from natural sources such as plants but also from microorganisms such as bacteria, yeast, algae, etc. One more attention, becoming an important research area, using microorganisms to produce carotenoids has advantages over than plants because it saves costs and can be more easily expanded to an industrial scale. Therefore, in this study, the influence of extraction conditions such as organic acid, ultrasound time, and solvent on the carotenoid extraction from the yeast Rhodotorula mucilaginosa was investigated. The result showed that the process of carotenoid extraction follows 3M citric acid combined with 30 minutes of ultrasound for cell disruption; complete extraction process in 100% ethanol with dry cell weight/ethanol ratio of 1/50 g/mL. The total carotenoid content reached  548.98 ± 6.30 µg/g.

Tải xuống: 0

Dữ liệu tải xuống chưa có sẵn.

Tiểu sử của Tác giả

Khanh Dung Pham, Ho Chi Minh City University of Technology and Education, Vietnam

Pham Khanh Dung received Ph.D in Bioengineering at Department of Bioengineering, Nagaoka University of Technology, Japan, 2021. Master’s in Bioengineering at School of Food Technology and Biotechnology, Hanoi University of Science and Technology, 2013. Bachelor’s in Food technology at School of Food Technology and Biotechnology, Hanoi University of Science and Technology, 2010. She worked as Researcher Assistant in the Hakko Laboratory, Department of Bioengineering, Nagaoka university of Technology, Japan, from 2020 to 2021. From 2021 to now, she is a lecturer in the Department of Chemical and Food Technology, HCMC University of Technology and Education. Email: dungpk@hcmute.edu.vn. Orcid:  https://orcid.org/0000-0001-5478-4160

Thi Ngoc Dung Dang, Ho Chi Minh City University of Technology and Education, Vietnam

Dang Thi Ngoc Dung received Master’s in Food technology at HCMC University of Technology in 2005

She is lecturer of HCMC University of Technology and Education from 2003 to now. From 2020, she is Depute Head of Food Technology Department, HCMC University of Technology and Education.

Email: dzungdang@hcmute.edu.vn

Van Hung Tran, Hong Bang International University, Vietnam

Tran Van Hung received Ph.D in Department of Biofunctional Science and Technology, School of Applied Biological Science, Hiroshima University, Japan, 2017. Master’s in Food technology at School of Food Technology and Biotechnology, Hanoi University of Science and Technology, 2011. Bachelor’s in Food technology at School of Food Technology and Biotechnology, Hanoi University of Science and Technology, 2010. From December 2020 to present, Dean of The Faculty of Engineering & Technology and Head of the Department of Biotechnology, Hong Bang International University. Email: hungtv@hiu.vn

Tài liệu tham khảo

V. Perrier, E. Dubreucq, and P. Galzy, “Fatty acid and carotenoid composition of Rhodotorula strains,” Arch. Microbiol., vol. 164, no. 3, pp. 173–179, 1995, doi: 10.1007/s002030050251. DOI: https://doi.org/10.1007/BF02529968

T. Maoka, “Carotenoids as natural functional pigments,” J. Nat. Med., vol. 74, no. 1, pp. 1–16, 2020, doi: 10.1007/s11418-019-01364-x. DOI: https://doi.org/10.1007/s11418-019-01364-x

H. Aoki, N. T. Minh Kieu, N. Kuze, K. Tomisaka, and N. Van Chuyen, “Carotenoid pigments in gac fruit (momordica cochinchinensis SPRENG),” Biosci. Biotechnol. Biochem., vol. 66, no. 11, pp. 2479–2482, 2002, doi: 10.1271/bbb.66.2479. DOI: https://doi.org/10.1271/bbb.66.2479

H. Müller, “Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection,” Eur. Food Res. Technol., vol. 204, no. 2, pp. 88–94, 1997, doi: 10.1007/s002170050042. DOI: https://doi.org/10.1007/s002170050042

J. Gross, Pigments in Vegetables: Chlorophylls and Carotenoids. 2002.

E. Yara-Varón, Y. Li, M. Balcells, R. Canela-Garayoa, A. S. Fabiano-Tixier, and F. Chemat, “Vegetable oils as alternative solvents for green oleo-extraction, purification and formulation of food and natural products,” Molecules, vol. 22, no. 9, pp. 1–24, 2017, doi: 10.3390/molecules22091474. DOI: https://doi.org/10.3390/molecules22091474

A. Ludwiczuk, K. Skalicka-Woźniak, and M. I. Georgiev, “Terpenoids,” in In Pharmacognosy: Fundamentals, Applications and Strategy, 2017, pp. 233–266. doi: 10.1016/B978-0-12-802104-0.00011-1. DOI: https://doi.org/10.1016/B978-0-12-802104-0.00011-1

G. Britton, Carotenoids Handbook, 1st ed. Birkhäuser Basel, 2004. doi: 10.1007/978-3-0348-7836-4. DOI: https://doi.org/10.1007/978-3-0348-7836-4

K. Flieger, N. Knabe, and J. Toepel, “Development of an improved carotenoid extraction method to characterize the carotenoid composition under oxidative stress and cold temperature in the rock inhabiting fungus knufia petricola A95,” J. Fungi, vol. 4, no. 4, 2018, doi: 10.3390/jof4040124. DOI: https://doi.org/10.3390/jof4040124

I. R. Maldonade, D. B. Rodriguez-Amaya, and A. R. P. Scamparini, “Carotenoids of yeasts isolated from the Brazilian ecosystem,” Food Chem., vol. 107, no. 1, pp. 145–150, 2008, doi: 10.1016/j.foodchem.2007.07.075. DOI: https://doi.org/10.1016/j.foodchem.2007.07.075

E. Biehler, F. Mayer, L. Hoffmann, E. Krause, and T. Bohn, “Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetables,” J. Food Sci., vol. 75, no. 1, 2010, doi: 10.1111/j.1750-3841.2009.01417.x. DOI: https://doi.org/10.1111/j.1750-3841.2009.01417.x

P. Gupta, Y. Sreelakshmi, and R. Sharma, “A rapid and sensitive method for determination of carotenoids in plant tissues by high performance liquid chromatography,” Plant Methods, vol. 11, no. 1, pp. 1–12, 2015, doi: 10.1186/s13007-015-0051-0. DOI: https://doi.org/10.1186/s13007-015-0051-0

M. Orosa, D. Franqueira, A. Cid, and J. Abalde, “Analysis and enhancement of astaxanthin accumulation in Haematococcus pluvialis,” Bioresour. Technol., vol. 96, no. 3, pp. 373–378, 2005, doi: 10.1016/j.biortech.2004.04.006. DOI: https://doi.org/10.1016/j.biortech.2004.04.006

J. K. Kim, J. I. Kim, N. K. Lee, Y. T. Hahm, M. Y. Baik, and B. Y. Kim, “Extraction of β-carotene produced from yeast Rhodosporidium sp. and its heat stability,” Food Sci. Biotechnol., vol. 19, no. 1, pp. 263–266, 2010, doi: 10.1007/s10068-010-0038-6. DOI: https://doi.org/10.1007/s10068-010-0038-6

D. B. Rodriguez-Amaya and M. Kimura, HarvestPlus Handbook for Carotenoid Analysis. 2004. doi: 10.3141/2068-08. DOI: https://doi.org/10.3141/2068-08

M. D. Macías, C. Mantell, M. Rodríguez, E. J. M. de la Ossa, L. M. Lubián, and O. Montero, “Supercritical Fluid Extraction of carotenoids from Nannochloropsis Gaditana,” Chem. Eng. Trans. 2, vol. 2, no. 1, pp. 247–252, 2002.

M. Herrero, L. Jaime, P. J. Martín-Álvarez, A. Cifuentes, and E. Ibáñez, “Optimization of the extraction of antioxidants from Dunaliella salina microalga by pressurized liquids,” J. Agric. Food Chem., vol. 54, no. 15, pp. 5597–5603, 2006, doi: 10.1021/jf060546q. DOI: https://doi.org/10.1021/jf060546q

A. Surendran, K. Sudha, B. Murugan, and R. Narayanan, “Extraction of Carotenoids from Carrot and Pumpkin using different Solvent Proportions,” Biological Forum-An International Journal, vol. 14, no. 2. p. 582, 2022. [Online]. Available: www.researchtrend.net

N. Urano, A. Shirao, Y. Naito, M. Okai, M. Ishida, and M. Takashio, “Molecular Phylogeny and Phenotypic Characterization of Yeasts with a Broad Range of pH Tolerance Isolated from Natural Aquatic Environments,” Adv. Microbiol., vol. 09, no. 01, pp. 56–73, 2019, doi: 10.4236/aim.2019.91005. DOI: https://doi.org/10.4236/aim.2019.91005

H. Ni, Q. Chen, G. He, G. Wu, and Y. Yang, “Optimization of acidic extraction of astaxanthin from Phaffia rhodozyma,” J. Zhejiang Univ. Sci. B, vol. 9, no. 1, pp. 51–59, 2008, doi: 10.1631/jzus.B061261. DOI: https://doi.org/10.1631/jzus.B061261

L. Urnau, R. Colet, V. F. Soares, E. Franceschi, E. Valduga, and C. Steffens, “Extraction of carotenoids from Xanthophyllomyces dendrorhous using ultrasound-assisted and chemical cell disruption methods,” Can. J. Chem. Eng., vol. 96, no. 6, pp. 1377–1381, 2018, doi: 10.1002/cjce.23046. DOI: https://doi.org/10.1002/cjce.23046

H. K. Lichtenthaler, “Chlorophylls and Carotenoids: Pigments of Photosynthetic Biomembranes,” Methods Enzymol., vol. 148, no. C, pp. 350–382, 1987, doi: 10.1016/0076-6879(87)48036-1. DOI: https://doi.org/10.1016/0076-6879(87)48036-1

A. M. N. Silva, X. Kong, and R. C. Hider, “Determination of the pKa value of the hydroxyl group in the α-hydroxycarboxylates citrate, malate and lactate by 13C NMR: Implications for metal coordination in biological systems,” BioMetals, vol. 22, no. 5, pp. 771–778, 2009. DOI: https://doi.org/10.1007/s10534-009-9224-5

E. Günerken, E. D. Hondt, M. H. M. Eppink, L. Garcia-gonzalez, K. Elst, and R. H. Wijffels, “Cell disruption for microalgae biorefineries,” vol. 33, pp. 243–260, 2015, doi: 10.1016/j.biotechadv.2015.01.008. DOI: https://doi.org/10.1016/j.biotechadv.2015.01.008

J. Ye, L. Feng, J. Xiong, and Y. Xiong, “Ultrasound-assisted extraction of corn carotenoids in ethanol,” Int. J. Food Sci. Technol., vol. 46, pp. 2131–2136, 2011, doi: 10.1111/j.1365-2621.2011.02727.x. DOI: https://doi.org/10.1111/j.1365-2621.2011.02727.x

Y. Liu, X. Liu, Y. Cui, and W. Yuan, “Ultrasound for microalgal cell disruption and product extraction: A review,” Ultrason. Sonochem., vol. 87, no. February, p. 106054, 2022, doi: 10.1016/j.ultsonch.2022.106054. DOI: https://doi.org/10.1016/j.ultsonch.2022.106054

M. Meinhardt-Wollweber, C. Suhr, A. K. Kniggendorf, and B. Roth, “Absorption and resonance Raman characteristics of β -carotene in water-ethanol mixtures, emulsion and hydrogel,” AIP Advances, vol. 8, no. 5. 2018. doi: 10.1063/1.5025788. DOI: https://doi.org/10.1063/1.5025788

F. Qu et al., “Temperature effect on electronic and vibrational properties of β-carotene aggregates in aqueous ethanol solution,” Dyes and Pigments, vol. 166. pp. 323–329, 2019. doi: 10.1016/j.dyepig.2019.03.049. DOI: https://doi.org/10.1016/j.dyepig.2019.03.049

Tải xuống

Đã Xuất bản

2024-06-28

Cách trích dẫn

[1]
Khanh Dung Pham, Thi Ngoc Dung Dang, và Van Hung Tran, “Effect of Extraction Conditions on Carotenoids from Rhodotorula Mucilaginosa”, JTE, vol 19, số p.h 03, tr 32–39, tháng 6 2024.

Số

T. 19 S. 03 (2024)

Chuyên mục

Bài báo khoa học

Categories

Giấy phép

Bản quyền (c) 2024 Tạp chí Khoa học Giáo dục Kỹ Thuật

Giấy phép Creative Commons

Tác phẩm này được cấp phép theo Giấy phép quốc tế Creative Commons Attribution-NonCommercial 4.0 .

Bản quyền thuộc về JTE.

Crossref
Scopus
Google Scholar
Europe PMC