Skip to main content
SpringerLink
Log in

Characterization and antioxidant potential of a carotenoid from a newly isolated yeast

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

A newly isolated yeast strain was identified and explored for characteristic growth and pigment production in batch cultures. Based on nucleotide homology and phylogenetic analysis, the strain was identified as Sporidiobolus pararoseus DAGIII (Accession ID-KF724150). Pigment production was carried out using 1% (v/v) of an inoculum at 25ºC and 120 rpm after incubation for 5 days. By HPLC, Elemental, and FTIR analysis, the produced pigment was identified as β-carotene. The antiradical activity was measured and the half maximal inhibitory concentration (IC50) value was 449.11 μg/mL. Optimization of β-carotene production was achieved using a Plackett-Burman design and response surface methodology. A maximum concentration of 15.2614 mg/L of β-carotene was obtained for cultures in a medium containing 21.77 gm/L of dextrose, 20 gm/L of peptone, and 10 gm/L of yeast extract with incubation at 26ºC, an initial pH of 5.3, a shaker speed of 120 rpm, and a percentage inoculum=1.5%.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Britton G. Structure and properties of carotenoids in relation to function. FASEB J. 9: 1551–1558 (1995)

    CAS  Google Scholar 

  2. Spolaore P, Joannis-Cassan C, Duran E, Isambert A. Commercial applications of microalgae. J. Biosci. Bioeng. 101: 87–96 (2006)

    Article  CAS  Google Scholar 

  3. Bhosale P, Teredesai PV, Lihong J, Ermakov IV, Gellermann W, Bernstein PS. Production of deuterated zeaxanthin by Flavobacterium multivorum and its detection by resonance Raman and mass spectrometric methods. Biotechnol. Lett. 27: 1719–1723 (2005)

    Article  CAS  Google Scholar 

  4. Blass U, Anderson JM, Calvin M. Biosynthesis and possible functional relationships among the carotenoids: And between chlorophyll a and chlorophyll b. Plant Physiol. 34: 329–333 (1959)

    Article  CAS  Google Scholar 

  5. Siefermann-Harms D, Joyard J, Douce R. Light-induced changes of the carotenoid levels in chloroplast envelopes. Plant Physiol. 61: 530–533 (1978)

    Article  CAS  Google Scholar 

  6. Parekh S, Vinci VA, Strobel RJ. Improvement of microbial strains and fermentation processes. Appl. Microbiol. Biot. 54: 287–301 (2000)

    Article  CAS  Google Scholar 

  7. Sen R, Swaminathan T. Application of response-surface methodology to evaluate the optimum environmental conditions for the enhanced production of surfactin. Appl. Microbiol. Biot. 47: 358–363 (1997)

    Article  CAS  Google Scholar 

  8. Yu J, Zhang X, Tan T. An novel immobilization method of Saccharomyces cerevisiae to sorghum bagasse for ethanol production. J. Biotechnol. 129: 415–420 (2007)

    Article  CAS  Google Scholar 

  9. Baba M, Osumi M. Transmission and scanning electron microscopic examination of intracellular organelles in freezesubstituted Kloeckera and Saccharomyces cerevisiae yeast cells. J. Electron Micr. Tech. 5: 249–261 (1987)

    Article  Google Scholar 

  10. Tsuyoshi N, Fudou R, Yamanaka S, Kozaki M, Tamang N, Thapa S, Tamang JP. Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation. Int. J. Food Microbiol. 99: 135–146 (2005)

    Article  CAS  Google Scholar 

  11. Tamura K, Dudley J, Nei M, Kumar S. MEGA4: Molecular evolutionary genetics analysis (MEGA) software version 4.0. Mol. Biol. Evol. 24: 1596–1599 (2007)

    Article  CAS  Google Scholar 

  12. Felsenstein J. Confidence limits on phylogenies: An approach using the bootstrap. Evolution 39: 783–791 (1985)

    Article  Google Scholar 

  13. Domínguez-Bocanegra AR, Torres-Muñoz JA. Astaxanthin hyper-production by Phaffia rhodozyma (now Xanthophyllomyces dendrorhous) with raw coconut milk as sole source of energy. Appl. Microbiol. Biot. 66: 249–252 (2004)

    Article  Google Scholar 

  14. Goswami G, Chakraborty S, Chaudhuri S, Dutta D. Optimization of process parameters by response surface methodology and kinetic modeling for batch production of canthaxanthin by Dietzia maris NIT-D (accession number: HM151403). Bioproc. Biosyst. Eng. 35: 1375–1388 (2012)

    Article  CAS  Google Scholar 

  15. Zaibunnisa AH, Aini Marhanna MNA, Ainun Atirah M. Characterisation and solubility study of γ-cyclodextrin and β-carotene complex. Int. Food Res. J. 18: 1061–1065 (2011)

    CAS  Google Scholar 

  16. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28: 25–30 (1995)

    Article  CAS  Google Scholar 

  17. Haaland PD. Experimental Design in Biotechnology. CRC Press, London, UK. pp. 76–77 (1989)

    Google Scholar 

  18. Baffi MA, Martin N, Tobal TM, Ferrarezi AL, Lago JHG, Boscolo M, Gomes E, Da-Silva R. Purification and characterization of an ethanol-tolerant β-glucosidase from Sporidiobolus pararoseus and its potential for hydrolysis of wine aroma precursors. Appl. Biochem. Biotech. 171: 1681–1691 (2013)

    Article  CAS  Google Scholar 

  19. Mase T, Sonoda M, Morita M, Hirose E. Characterization of a lipase from Sporidiobolus pararoseus 25-A which produces cheese flavor. Food Sci. Technol. Res. 17: 17–20 (2010)

    Article  Google Scholar 

  20. Monge RI, Lara M, Lopez-Munguia A. Purification and stabilization of phenylalanine ammonia lyase from Sporidiobolus pararoseus. Biotechnol. Tech. 9: 423–428 (1995)

    Article  CAS  Google Scholar 

  21. Han M, He Q, Zhang WG. Carotenoids production in different culture conditions by Sporidiobolus pararoseus. Prep. Biochem. Biotech. 42: 293–303 (2012)

    Article  CAS  Google Scholar 

  22. Yen GC, Duh PD. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. J. Agr. Food Chem. 42: 629–632 (1994)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biotechnology, National Institute of Technology, Durgapur, 713209, India

    Nirlipta Saha, Amit Kumar Samanta, Surabhi Chaudhuri & Debjani Dutta

Authors
  1. Nirlipta Saha
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amit Kumar Samanta
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Surabhi Chaudhuri
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Debjani Dutta
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Debjani Dutta.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Saha, N., Samanta, A.K., Chaudhuri, S. et al. Characterization and antioxidant potential of a carotenoid from a newly isolated yeast. Food Sci Biotechnol 24, 117–124 (2015). https://doi.org/10.1007/s10068-015-0017-z

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-015-0017-z

Keywords

Search

Navigation