Assessment of Cell Disruption and Carotenoids Extraction from Sporidiobolus salmonicolor (CBS 2636)

Abstract

The increasing demand for carotenoids by industries has drawn attention to their bio-production. Since pigments are intracellular, extraction steps are then needed after cell cultivation. In this work, different strategies for extraction of carotenoid pigments from Sporidiobolus salmonicolor (CBS 2636) were studied. Different solvents (dimethyl sulfoxide, petroleum ether, hexane, ethyl acetate, chloroform, and acetone), liquid N 2 , and diatomaceous earth were used to disrupt the cell and thus release the intracellular carotenoids. The results of this study showed that when multiple solvents were used, a synergistic effect on the extent of carotenoids recovery was obtained. Maximum concentration of total carotenoids (913 μg/L) was obtained in the treatment using liquid N 2 and dimethyl sulfoxide to disrupt the cell, followed by the extraction with a solution of acetone/methanol (7:3, v/v).

Screening of microorganisms for production of carotenoids Selección de microorganismos para la producción de carotenoides

“…A similar result was obtained by Valduga, Vale´rio, Tatsch, Treichel, Furigo, and Di Luccio (2008b), where the pH 4.0 was considered optimal for the production of total carotenoids by S. salmonicolor CBS 2636 in synthetic and agro-industrial medium. Valduga et al (2009b) also reported that the carotenogenesis is associated to the growth of S. salmonicolor CBS 2636.…”

Ultrasonic‐Assisted Solvent Extraction of Carotenoids From Rapeseed Meal: Optimization Using Response Surface Methodology

“…; Valduga et al . ), and it is at the same order of magnitude as certain cultured microorganism such as Rhodobacter sphaeroides (Gu et al . ).…”

Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage

“…Since lutein is the major carotenoid in broccoli (Miglio et al, 2008), the aforementioned total carotenoids enhancement after cooking may be due to its lutein levels, which have been reported to be increased after cooking contrary to the rest of carotenoids (Zhang & Hamauzu, 2004). This lutein enhancement after cooking has been attributed to its great thermostability, as compared to its hydro carbonated carotenoid counterparts and most likely as a result of soluble solids loss into the cooking medium, inactivation of carotenoid-oxidizing enzymes and/or increased extraction efficiency due to disruption of carotenoideprotein complexes (Valduga et al, 2009).…”