Effect of linoleic acid and methyl jasmonate on astaxanthin content of Scenedesmus acutus and Chlorella sorokiniana under heterotrophic cultivation and salt shock conditions

Khalili, Zahra; Jalili, Hasan; Noroozi, Mostafa; Amrane, Abdeltif

doi:10.1007/s10811-019-01782-0

Cited by 18 publications

(3 citation statements)

References 45 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(Liu et al, 2020). A scientific study showed that linoleic acid and methyl jasmonate have the ability to increase astaxanthin alone and with the help of salt several times more than the control in C. sorokiniana and S. acutus microalgae (Khalili et al, 2019). The group also displayed that the addition of 32 μM LA to the culture medium of Chlorella sorokiniana with and without light stress increases the content of astaxanthin and biomass in microalgae (Khalili et al, 2020).…”

Section: - Bioacids Phytohormones Etcmentioning

confidence: 99%

The Enhancement of Astaxanthin Production Using Medium Cultures Components, Stressors, Nanoparticles, Elicitors, and Gene Engineering in Haematococcus pluvialis

Garshasbi¹

2023

Preprint

View full text Add to dashboard Cite

Natural astaxanthin is a precious substance obtained from some organisms such as microalgae. This plant has many benefits for humans, so research into its cost-effective and economical production has recently increased. For this purpose, some methods such as the use of different culture media, gene engineering, different stresses, nanoparticles, bio acids, and phytohormones are important. Accordingly, this review study was conducted to demonstrate the effect of the factors mentioned above for the high production of astaxanthin in microalgae, especially Haematococcus pluvialis (H.p).

show abstract

Section: - Bioacids Phytohormones Etcmentioning

confidence: 99%

The Enhancement of Astaxanthin Production Using Medium Cultures Components, Stressors, Nanoparticles, Elicitors, and Gene Engineering in Haematococcus pluvialis

Garshasbi¹

2023

Preprint

View full text Add to dashboard Cite

show abstract

“…Melatonin (MT) addition enhanced the expression of carotenogenic genes of H. pluvialis and induced astaxanthin accumulation by 1.20-fold under N-starvation and salt stress (1 g/L) [91]. NaCl treatment could also amplify the effect of linoleic acid (LA) on boosting astaxanthin accumulation in Chlorella sorokiniana, and LA could increase astaxanthin content by 1.25-fold in the presence of 20% NaCl (w/v) [92]. Strategies with salinity treatment to boost carotenoid accumulation in microalgae are summarized in Table 4.…”

Section: Salt Stress Strategies For Carotenoid Accumulationmentioning

confidence: 99%

Carotenoid Production from Microalgae: Biosynthesis, Salinity Responses and Novel Biotechnologies

et al. 2021

View full text Add to dashboard Cite

Microalgae are excellent biological factories for high-value products and contain biofunctional carotenoids. Carotenoids are a group of natural pigments with high value in social production and human health. They have been widely used in food additives, pharmaceutics and cosmetics. Astaxanthin, β-carotene and lutein are currently the three carotenoids with the largest market share. Meanwhile, other less studied pigments, such as fucoxanthin and zeaxanthin, also exist in microalgae and have great biofunctional potentials. Since carotenoid accumulation is related to environments and cultivation of microalgae in seawater is a difficult biotechnological problem, the contributions of salt stress on carotenoid accumulation in microalgae need to be revealed for large-scale production. This review comprehensively summarizes the carotenoid biosynthesis and salinity responses of microalgae. Applications of salt stress to induce carotenoid accumulation, potentials of the Internet of Things in microalgae cultivation and future aspects for seawater cultivation are also discussed. As the global market share of carotenoids is still ascending, large-scale, economical and intelligent biotechnologies for carotenoid production play vital roles in the future microalgal economy.

show abstract

“…Natural astaxanthin is extracted from synthesizing organisms and microorganisms that are cultured or collected for this purpose or extracted from by-products of the fish industry (mainly from crustaceans). Some organisms that synthesize astaxanthin are the following: microalgae ( Haematococcus pluvialis , Chlamydomonas nivalis [ 7 ], Chlorella zofingiensis [ 8 ], Neochloris wimmeri [ 9 ], Scenedesmus acutus [ 10 ]); bacteria ( Agrohacterium aurantiacum [ 11 ], Brevundimonas scallop [ 12 ], Paracoccus carotinifaciens [ 13 ]); yeasts ( Xanthophyllomyces dendrorhous [ 14 ]); Protista ( Aurantiochytrium [ 15 ]; Thraustochytrium [ 16 ]) and plants ( Adonis annua [ 17 ], Adonis aestivalis [ 18 ]). Since 1990, astaxanthin is synthetically produced and nowadays it is produced on a large scale, this being the most abundant method of production found in the world market (95% of the total) because of the lower cost of production (approximately 1000 dollars/kg) when compared with natural astaxanthin [ 5 , 19 ].…”

Section: Astaxanthin: a Valuable Marine Resourcementioning

confidence: 99%

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

2020

View full text Add to dashboard Cite

Astaxanthin is a carotenoid produced by different organisms and microorganisms such as microalgae, bacteria, yeasts, protists, and plants, and it is also accumulated in aquatic animals such as fish and crustaceans. Astaxanthin and astaxanthin-containing lipid extracts obtained from these sources present an intense red color and a remarkable antioxidant activity, providing great potential to be employed as food ingredients with both technological and bioactive functions. However, their use is hindered by: their instability in the presence of high temperatures, acidic pH, oxygen or light; their low water solubility, bioaccessibility and bioavailability; their intense odor/flavor. The present paper reviews recent advances in the micro/nanoencapsulation of astaxanthin and astaxanthin-containing lipid extracts, developed to improve their stability, bioactivity and technological functionality for use as food ingredients. The use of diverse micro/nanoencapsulation techniques using wall materials of a different nature to improve water solubility and dispersibility in foods, masking undesirable odor and flavor, is firstly discussed, followed by a discussion of the importance of the encapsulation to retard astaxanthin release, protecting it from degradation in the gastrointestinal tract. The nanoencapsulation of astaxanthin to improve its bioaccessibility, bioavailability and bioactivity is further reviewed. Finally, the main limitations and future trends on the topic are discussed.

show abstract

Effect of linoleic acid and methyl jasmonate on astaxanthin content of Scenedesmus acutus and Chlorella sorokiniana under heterotrophic cultivation and salt shock conditions

Cited by 18 publications

References 45 publications

The Enhancement of Astaxanthin Production Using Medium Cultures Components, Stressors, Nanoparticles, Elicitors, and Gene Engineering in Haematococcus pluvialis

The Enhancement of Astaxanthin Production Using Medium Cultures Components, Stressors, Nanoparticles, Elicitors, and Gene Engineering in Haematococcus pluvialis

Carotenoid Production from Microalgae: Biosynthesis, Salinity Responses and Novel Biotechnologies

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

Contact Info

Product

Resources

About