Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation

Background To study the relationship between intracellular anabolism and astaxanthin production, the influence of intracellular protein and fatty acids on astaxanthin production by four mutant Phaffia rhodozyma strains and their variations was investigated in this research. Results First, the conten...

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Autores principales:	Xiao,Anfeng, Jiang,Xinglong, Ni,Hui, Yang,Qiuming, Cai,Huinong
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2015
Materias:	Astaxanthin Ethanol Fatty acids Phaffia rhodozyma Protein
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000300002
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spelling	oai:scielo:S0717-345820150003000022015-06-26Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentationXiao,AnfengJiang,XinglongNi,HuiYang,QiumingCai,Huinong Astaxanthin Ethanol Fatty acids Phaffia rhodozyma Protein Background To study the relationship between intracellular anabolism and astaxanthin production, the influence of intracellular protein and fatty acids on astaxanthin production by four mutant Phaffia rhodozyma strains and their variations was investigated in this research. Results First, the content of astaxanthin in cells showed a reverse fluctuation in contrast to that of protein during the whole fermentation process. Moreover, compared with the three other strains, the astaxanthin-overproducing mutant strain of the yeast P. rhodozyma, called JMU-MVP14, had the highest specific productivity of astaxanthin as 6.8 mg/g, whereas its intracellular protein and fatty acid contents were the lowest. In addition, as a kind of sugar metabolic product, ethanol was only produced by P. rhodozyma JMU-VDL668 and JMU-7B12 during fermentation. Conclusions The results indicated that the accumulation of ethanol, intracellular protein, and fatty acids had competition effects on astaxanthin synthesis. This condition may explain why the P. rhodozyma strains JMU-VDL668 and JMU-7B12 achieved relatively lower astaxanthin production (1.7 and 1.2 mg/L) than the other two strains JMU-MVP14 and JMU-17W (20.4 and 3.9 mg/L).info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.18 n.3 20152015-05-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000300002en10.1016/j.ejbt.2015.02.002
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Astaxanthin Ethanol Fatty acids Phaffia rhodozyma Protein
spellingShingle	Astaxanthin Ethanol Fatty acids Phaffia rhodozyma Protein Xiao,Anfeng Jiang,Xinglong Ni,Hui Yang,Qiuming Cai,Huinong Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation
description	Background To study the relationship between intracellular anabolism and astaxanthin production, the influence of intracellular protein and fatty acids on astaxanthin production by four mutant Phaffia rhodozyma strains and their variations was investigated in this research. Results First, the content of astaxanthin in cells showed a reverse fluctuation in contrast to that of protein during the whole fermentation process. Moreover, compared with the three other strains, the astaxanthin-overproducing mutant strain of the yeast P. rhodozyma, called JMU-MVP14, had the highest specific productivity of astaxanthin as 6.8 mg/g, whereas its intracellular protein and fatty acid contents were the lowest. In addition, as a kind of sugar metabolic product, ethanol was only produced by P. rhodozyma JMU-VDL668 and JMU-7B12 during fermentation. Conclusions The results indicated that the accumulation of ethanol, intracellular protein, and fatty acids had competition effects on astaxanthin synthesis. This condition may explain why the P. rhodozyma strains JMU-VDL668 and JMU-7B12 achieved relatively lower astaxanthin production (1.7 and 1.2 mg/L) than the other two strains JMU-MVP14 and JMU-17W (20.4 and 3.9 mg/L).
author	Xiao,Anfeng Jiang,Xinglong Ni,Hui Yang,Qiuming Cai,Huinong
author_facet	Xiao,Anfeng Jiang,Xinglong Ni,Hui Yang,Qiuming Cai,Huinong
author_sort	Xiao,Anfeng
title	Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation
title_short	Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation
title_full	Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation
title_fullStr	Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation
title_full_unstemmed	Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation
title_sort	study on the relationship between intracellular metabolites and astaxanthin accumulation during phaffia rhodozyma fermentation
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2015
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000300002
work_keys_str_mv	AT xiaoanfeng studyontherelationshipbetweenintracellularmetabolitesandastaxanthinaccumulationduringphaffiarhodozymafermentation AT jiangxinglong studyontherelationshipbetweenintracellularmetabolitesandastaxanthinaccumulationduringphaffiarhodozymafermentation AT nihui studyontherelationshipbetweenintracellularmetabolitesandastaxanthinaccumulationduringphaffiarhodozymafermentation AT yangqiuming studyontherelationshipbetweenintracellularmetabolitesandastaxanthinaccumulationduringphaffiarhodozymafermentation AT caihuinong studyontherelationshipbetweenintracellularmetabolitesandastaxanthinaccumulationduringphaffiarhodozymafermentation
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Study on the relationship between intracellular metabolites and astaxanthin accumulation during Phaffia rhodozyma fermentation

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