Lycopene Production by Mated Fermentation of Blakeslea trispora

Martínez-Cámara, Sonia; Rubio, Sara; Río, Hannah Del; Rodríguez‐Sáiz, Marta; Barredo, José-Luis

doi:10.1007/978-1-4939-8742-9_15

Cited by 12 publications

(8 citation statements)

References 19 publications

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“…In recent years, tomato peels have been proposed as a low-cost source of lycopene, compared to fresh tomatoes or Blakeslea trispora, a fungus of the division of Zygomycota, industrially used due to its ability to produce carotenoids (Górecka et al, 2020;Martínez-Cámara et al, 2018). As for the extraction of carotenoids from other plant materials, solvent extraction and supercritical CO 2 extraction are the most studied and optimized techniques for lycopene extraction from tomato residues (Fritsch et al, 2017).…”

Section: Lycopene Properties and Extractionmentioning

confidence: 99%

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

et al. 2021

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The industrial processing of tomato leads to substantial amounts of residues, typically known as tomato pomace or by-products, which can represent as much as 10% by weight of fresh tomatoes. At present, these residues are either used as feedstock for animals or, in the worst case, disposed of in landfills. This represents a significant waste because tomato pomace contains high-value compounds like lycopene, a powerful antioxidant, cutin, which can be used as a starting material for biopolymers, and pectin, a gelling agent. This article presents an overview of technologies that valorize tomato by-products by recovering added-value compounds as well as generating fuel for energy production. These technologies include operations for extraction, separation, and exploitation of lycopene, cutin and pectin, as well as the processes for conversion of the solid residues to fuels. Data collected from the review has been used to develop a biorefinery scheme with the related mass flow balance, for a scenario involving the tomato supply chain of Regione Campania in Italy, using tomato by-products as feedstock.

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Section: Lycopene Properties and Extractionmentioning

confidence: 99%

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

et al. 2021

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“…117 Lycopene produced by B. trispora is only accepted by the European Commission as a food additive. 113 B. trispora also has the advantage in that it is easy to culture. However, in B. trispora, lycopene cyclase catalyzes the conversion of lycopene to βcarotene; therefore, inhibition of lycopene cyclase is required to improve lycopene accumulation.…”

Section: Lycopene Production In Filamentous Fungimentioning

confidence: 99%

Metabolic Engineering of Different Microbial Hosts for Lycopene Production

Xia

Zhang

et al. 2020

J. Agric. Food Chem.

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As a result of the extensive use of lycopene in a variety of fields, especially the dietary supplement and health food industries, the production of lycopene has attracted considerable interest. Lycopene can be obtained through extraction from vegetables and chemical synthesis. Alternatively, the microbial production of lycopene has been extensively researched in recent years. Various types of microbial hosts have been evaluated for their potential to accumulate a high level of lycopene. Metabolic engineering of the hosts and optimization of culture conditions are performed to enhance lycopene production. After years of research, great progress has been made in lycopene production. In this review, strategies used to improve lycopene production in different microbial hosts and the advantages and disadvantages of each microbial host are summarized. In addition, future perspectives of lycopene production in different microbial hosts are discussed.

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“…have been comprehensively exploited as chassis hosts for lycopene production. 10,26 Specifically, S. cerevisiae, P. pastoris, and Y. lipolytica are generally recognized as safe (GRAS). Furthermore, unlike E. coli, yeasts usually possess indigenous isopentadiene metabolic pathways, so they can be easily genetically modified to drive the metabolic flux toward lycopene synthesis.…”

Section: ■ Introductionmentioning

confidence: 99%

“…As one of the typical carotenoids, lycopene is a fat-soluble pigment, which can be naturally extracted from some fruits and vegetables, such as papayas, watermelons, tomatoes, and red peppers. − Owing to its antioxidant, anticancer, and anti-inflammatory properties, − lycopene has been widely used as pharmaceutical compound, nutritional health product, functional food, and cosmetic additive. With the increased demand of natural products by consumers, the market value of lycopene accounted for $60 million in 2010 according to BBC Research. − Currently, the lycopene market is growing at a rate of 3.5% annually, which is expected to exceed $133 million in 2023 …”

Section: Introductionmentioning

confidence: 99%

Recent Advances on Biological Synthesis of Lycopene by Using Industrial Yeast

Jing

Guo

Zhang

et al. 2021

Ind. Eng. Chem. Res.

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Lycopene has been widely applied in the food and medical fields due to having antioxidant, anticancer, and anti-inflammatory properties. Traditional lycopene production processes including natural extraction and chemical synthesis cannot meet the growing market demand and the pursuit for natural products of consumers. Microbial synthesis of lycopene has offered a promising alternative owing to its unique advantages. Industrial yeasts can produce lycopene by introducing heterologous synthetic pathways, which have become a reliable process to replace plants for lycopene production. In order to increase the lycopene production in industrial yeast, some strategies such as increasing the supply of precursors, looking for the optimal combination of lycopene synthesis genes, modularizing the enzymes in the metabolic pathway, increasing the content of cofactors, reducing product toxicity to cells, and optimizing fermentation methods make industrial yeast an effective strain for producing lycopene. This review mainly summarizes the research progress of lycopene produced by several industrial yeasts, analyzes the factors affecting the lycopene synthesis in the metabolic pathways, and summarizes and prospects the methods and strategies used to achieve high yields of lycopene in yeast to help with future research.

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Lycopene Production by Mated Fermentation of Blakeslea trispora

Cited by 12 publications

References 19 publications

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

A brief overview on valorization of industrial tomato by-products using the biorefinery cascade approach

Metabolic Engineering of Different Microbial Hosts for Lycopene Production

Recent Advances on Biological Synthesis of Lycopene by Using Industrial Yeast

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