Lipids from oleaginous yeasts: production and encapsulation

Anschau, Andréia

doi:10.1016/b978-0-12-804304-2.00020-2

Cited by 5 publications

(8 citation statements)

References 154 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Moreover, organic nitrogen sources tend to increase lipid production while inorganic nitrogen sources favour cell growth (Evans and Ratledge 1984 ; Fakas et al 2008a ). When sugars are used as the carbon source oleaginous yeasts are reported to produce unsaturated fatty acids such as, oleic acid (C18.1) and linoleic acid (C18.2), which is more valuable in terms of biological function and economical value (Anschau 2017 ). It is being reported that the main requirement for high lipid production rate is for the medium to contain excess of the carbon source while under nutrient conditions for the nitrogen source, maintaining a high C/N ratio (Fakas et al 2008b ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of brewers’ spent grain as a novel media for yeast growth

2017

View full text Add to dashboard Cite

Brewers’ spent grain (BSG) is a by-product generated from the beer manufacturing industry, which is extremely rich in protein and fiber. Here we use low cost BSG as the raw material for the production of a novel growth media, through a bioconversion process utilizing a food grade fungi to hydrolyze BSG. The novel fermentation media was tested on the yeast Rhodosporidium toruloides, a natural yeast producing carotenoid. The yeast growth was analysed using the growth curve and the production of intracellular fatty acids and carotenoids. Untargeted GCMS based metabolomics was used to analyse the constituents of the different growth media, followed by multivariate data analysis. Growth media prepared using fermented BSG was found to be able to support the growth in R. toruloides (21.4 mg/ml) in comparable levels to YPD media (24.7 mg/ml). Therefore, the fermented BSG media was able to fulfill the requirement as a nitrogen source for R. toruloides growth. This media was able to sustain normal metabolomics activity in yeast, as indicated by the level of fatty acid and carotenoid production. This can be explained by the fact that, in the fermented BSG media metabolites and amino acids were found to be higher than in the unfermented media, and close to the levels in YPD media. Taken together, our study provided evidence of a growth media for yeast using BSG. This should have potential in replacing components in the current yeast culture media in a sustainable and cost effective manner.

show abstract

Section: Discussionmentioning

confidence: 99%

Evaluation of brewers’ spent grain as a novel media for yeast growth

2017

View full text Add to dashboard Cite

show abstract

“…Malonyl-CoA is the elongation unit and acetyl-CoA are the initial biosynthetic unit and are providing two carbons at each step of the growing FA chain to an intermediate level (C:14-C:16), depending on the enzymatic arsenal of each organism. For each step of the carbon chain elongation reaction, FAS requires two molecules of NADPH (Anschau, 2017). FAS complex materials, palmitoyl-CoA and stearoyl-CoA, are shuttled to the endoplasmic reticulum where they are used to generate TGAs or undergo NADPH-dependent desaturation and two carbon elongation prior to synthesis of TAGs (Adrio, 2017).…”

Section: Oleaginous Yeasts and Biochemistry Of Lipid Accumulationmentioning

confidence: 99%

Oleaginous Yeast as Potential Lipid Producing Organism: A Review

Das¹,

Yash²,

Khan³

2021

PLANT ARCHIVES

View full text Add to dashboard Cite

Recently, there has been an increasing demand of oil in fields like food industry, pharmaceutical industries etc. The oil derived from plants and animal requires geographical and climatic conditions, land use, ethical issues, environmental problems and takes longer generation cycle. Hence researchers all over the world have been working on an alternative approach to produce oil, to replace unsustainable fossil fuels with biofuels like biodiesel and alternatives to edible oils and additives. It has been observed that the lipid profile produced by microbes, especially that by oleaginous yeast is similar in type and composition to the oils and fats produced by most plants and animals therefore have many advantages like competitiveness with food, have short growth cycle and their cultivation is independent of climatic factors and can also be genetically modified. Oils extracted from microorganisms is also known as single cell oils (SCO) and yeast, mainly oleaginous yeast have been found with the ability to store lipids over 20% and up to 70% of their cell dry weight and can accumulate lipids up to 40% of their biomass. Hence yeast can be exploited to a great extend using cheap substrates as starting material for the production of oil by fermentation. In this review article, our main focus is on evaluation of oleaginous yeast and understanding their lipid biochemistry, production and also inspecting their potential in industrial applications.

show abstract

“…as cocoa butter) (Wang et al 2012). The demand for biobased-fuels to replace fossil-based-products has led to an increase of biodiesel production and other oleochemical products from oleaginous yeasts (Wang et al 2012;Anschau 2017). Yeast species, such as Y. lipolytica, Trichosporon cutaneum, Trichosporon fermentans and Cryptococcus curvatus, were reported as yeast platforms to produce different levels of fatty acids from pectin residues.…”

Section: Value-added Bioproducts From Pectin-rich Hydrolysates By Nonmentioning

confidence: 99%

“…However, there are non-conventional species considered advantageous alternatives to S. cerevisiae since they can express highly interesting metabolic pathways (Rebello et al 2018), efficiently assimilate a wider range of carbon sources (Do et al 2019) or exhibit higher tolerance to relevant bioprocess-related stresses, such as the presence of a wide range of inhibitory compounds and supraoptimal temperatures (Radecka et al 2015;Kręgiel et al 2017;Mukherjee et al 2017). Several non-conventional yeast species are capable of producing high concentrations of sugar alcohols (namely xylitol and arabitol) (Schirmer-Michel et al 2009;Loman et al 2018), lipids and single-cell oils for food or energy applications (Ratledge 2010;Taskin et al 2016;Anschau 2017;Hicks et al 2020), enzymes (Serrat et al 2004;Saravanakumar et al 2009;Sahota and Kaur 2015) and pigments (Buzzini and Martini 2000;Aksu and Eren 2005) among other added-value compounds. It should be noted that different yeast species, and even strains, significantly differ in the products synthesised and in their production rates and yields (Rodríguez Madrera et al 2015;van Dijk et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges

Martins

Monteiro

Semedo

et al. 2020

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Pectin-rich agro-industrial residues are feedstocks with potential for sustainable biorefineries. They are generated in high amounts worldwide from the industrial processing of fruits and vegetables. The challenges posed to the industrial implementation of efficient bioprocesses are however manyfold and thoroughly discussed in this review paper, mainly at the biological level. The most important yeast cell factory platform for advanced biorefineries is currently Saccharomyces cerevisiae, but this yeast species cannot naturally catabolise the main sugars present in pectin-rich agro-industrial residues hydrolysates, in particular Dgalacturonic acid and L-arabinose. However, there are non-Saccharomyces species (non-conventional yeasts) considered advantageous alternatives whenever they can express highly interesting metabolic pathways, natively assimilate a wider range of carbon sources or exhibit higher tolerance to relevant bioprocess-related stresses. For this reason, the interest in nonconventional yeasts for biomass-based biorefineries is gaining momentum. This review paper focuses on the valorisation of pectin-rich residues by exploring the potential of yeasts that exhibit vast metabolic versatility for the efficient use of the carbon substrates present in their hydrolysates and high robustness to cope with the multiple stresses encountered. The major challenges and the progresses made related with the isolation, selection, sugar catabolism, metabolic engineering and use of nonconventional yeasts and S. cerevisiae-derived strains for the bioconversion of pectin-rich residue hydrolysates are discussed. The reported examples of value-added products synthesised by different yeasts using pectin-rich residues are reviewed. Key Points • Review of the challenges and progresses made on the bioconversion of pectin-rich residues by yeasts. • Catabolic pathways for the main carbon sources present in pectin-rich residues hydrolysates. • Multiple stresses with potential to affect bioconversion productivity. • Yeast metabolic engineering to improve pectin-rich residues bioconversion.

show abstract

Lipids from oleaginous yeasts: production and encapsulation

Cited by 5 publications

References 154 publications

Evaluation of brewers’ spent grain as a novel media for yeast growth

Evaluation of brewers’ spent grain as a novel media for yeast growth

Oleaginous Yeast as Potential Lipid Producing Organism: A Review

Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges

Contact Info

Product

Resources

About