Triacylglycerols accumulation and glycolipids secretion by the oleaginous yeast Rhodotorula babjevae Y-SL7: Structural identification and biotechnological applications

Guerfali, Mohamed; Ayadi, Inès; Mohamed, Nadia A.; Ayadi, Wajdi; Belghith, Hafedh; Bronze, Maria Rosário; Ribeiro, Maria H.L.; Gargouri, Ali

doi:10.1016/j.biortech.2018.11.036

Cited by 39 publications

(37 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Although another species of Rhodotorula, i.e., R. bogoriensis has been well-documented as a SL producer (Nuñez et al, 2004;Ribeiro et al, 2012), R. babjevae has been described as a biosurfactant producer for the very first time in our previous report (Sen et al, 2017). However, a couple of studies involving R. babjevae strains UCDFST 04-877 (Cajka et al, 2016) and Y-SL7 (Guerfali et al, 2019) described the biosurfactant as polyol esters of fatty acids (PEFA). Both SLs and PEFA are known to have a very similar molecular formulae but with different chemical structures.…”

Section: Discussionmentioning

confidence: 99%

Sophorolipid Biosurfactant Can Control Cutaneous Dermatophytosis Caused by Trichophyton mentagrophytes

et al. 2020

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Sophorolipid Biosurfactant Can Control Cutaneous Dermatophytosis Caused by Trichophyton mentagrophytes

et al. 2020

View full text Add to dashboard Cite

“…So far, high production costs are still a main barrier to the commercialization of microbial oils and glycolipids [7]. To overcome this constraint, the establishment of fermentation systems with multiple metabolites production is a promising solution, due to the efficient utilization of fermentation equipment and feedstock [17]. Moreover, both the biosynthesis of glycolipids and intracellular lipids involve fatty acid synthesis pathway, which is enhanced under the conditions of carbon excess and nitrogen limiting (high C:N ratio) [3, 15].…”

Section: Introductionmentioning

confidence: 99%

Efficient simultaneous production of extracellular polyol esters of fatty acids and intracellular lipids from inulin by a deep-sea yeast Rhodotorula paludigena P4R5

et al. 2019

View full text Add to dashboard Cite

Background Polyol esters of fatty acids (PEFA) are a kind of promising biosurfactants and mainly secreted by Rhodotorula strains. In addition, some strains of Rhodotorula are reliable producers of microbial lipid. Therefore, it is feasible to establish a one step fermentation process for efficient simultaneous production of PEFA and microbial lipids by a suitable Rhodotorula strain. Results A newly isolated deep-sea yeast, Rhodotorula paludigena P4R5, was shown to simultaneously produce high level of intracellular lipid and extracellular PEFA. Under the optimized conditions, it could yield 48.5 g/L of PEFA and 16.9 g/L of intracellular lipid within 156 h from inulin during 10-L batch fermentation. The PEFA consisting of a mixture of mannitol esters of 3-hydroxy C 14 , C 16 and C 18 fatty acids with variable acetylation showed outstanding surface activity and emulsifying activity, while the fatty acids of the intracellular lipid were mainly C 16 and C 18 and could be high-quality feedstock for biodiesel production. Conclusion The deep-sea yeast strain R. paludigena P4R5 was an excellent candidate for efficient simultaneous of biosurfactants and biodiesel from inulin. Our results also suggested that the establishment of fermentation systems with multiple metabolites production was an effective approach to improve the profitability.

show abstract

“…In a study with 27 yeasts, Marcelino et al (2019) reported the production of sophorolipids (type of glycolipid) in media with xylose and sugarcane bagasse, finding Cutaneotrichosporon mucoides UFMG-CM-Y6148 to be the best producer. Cultivating Rhodotorula babjevae Y-SL7 in a medium supplemented with various carbon sources, Guerfali et al (2019) also found the production of glycolipids (determined by FT-IR analysis) with high emulsification indices and low toxicity. According to the authors, glycolipids are promising molecules for application in both the food and pharmaceutical industries, constituting a potential option for sustainable development in these sectors that may replace the synthetic compounds currently employed.…”

Section: Discussionmentioning

confidence: 86%

“…The predominance of 18-carbon fatty acids in yeast glycolipids has recently been reported. Guerfali et al (2019) and Souza et al (2017) found high concentrations of oleic acid in biosurfactants isolated from R. babjevae Y-SL7 and Wickerhamomyces anomalus CCMA 0358, respectively.…”

Section: Discussionmentioning

confidence: 99%

Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Ribeiro

Guerra

Sarubbo

2020

Front. Bioeng. Biotechnol.

View full text Add to dashboard Cite

Biosurfactants have aroused considerable interest due to the possibility of acquiring useful products that are tolerant to processing techniques used in industries. Some yeasts synthesize biosurfactants that offer antioxidant activity and thermal resistance and have no risk of toxicity or pathogenicity, demonstrating potential use in food formulations. The aim of the present study was to assess the use of a biosurfactant produced by Saccharomyces cerevisiae URM 6670 to replace egg yolk in a cookie formulation. The yeast was grown in a medium containing 1% waste soybean oil and 1% corn steep liquor. The biosurfactant was isolated using a novel method and was structurally characterized using FT-IR, NMR, and GC/FID. Thermal stability was determined using thermogravimetry (TG)/differential scanning calorimetry (DSC) and antioxidant activity was investigated using three methods. Cytotoxicity tests were performed using the MTT assay with mouse fibroblast and macrophage lines. In the final step, the biosurfactant was incorporated into the formulation of a cookie dough replacing egg yolk. The physical properties and texture profile were analyzed before and after baking. The surface and interfacial tensions of the culture medium after the production process were 26.64 ± 0.06 and 9.12 ± 0.04 mN/m, respectively, and the biosurfactant concentration was 5.84 ± 0.17 g/L after isolation. In the structural characterization by NMR and FT-IR, the biosurfactant from S. cerevisiae exhibited a glycolipid structure, with the fatty acid profile revealing a high percentage of linoleic acid (50.58%). The thermal analysis demonstrated stability at the industrial application temperature, with the negligible loss of mass at temperatures of up to 200 • C. The biosurfactant was non-toxic to the fibroblast and macrophage cell lines, with cell inhibition less than 15%. The incorporation of the biosurfactant into the cookie dough did not alter the physical or physicochemical properties of the product after baking. In the analysis of the texture profile before baking, the substitution of egg yolk with the biosurfactant did not alter the properties of firmness, cohesiveness, or elasticity compared to the standard formulation. Therefore, the biosurfactant produced by S. cerevisiae URM 6670 has potential applications in the food industry as a replacement for egg yolk.

show abstract

Triacylglycerols accumulation and glycolipids secretion by the oleaginous yeast Rhodotorula babjevae Y-SL7: Structural identification and biotechnological applications

Cited by 39 publications

References 44 publications

Sophorolipid Biosurfactant Can Control Cutaneous Dermatophytosis Caused by Trichophyton mentagrophytes

Sophorolipid Biosurfactant Can Control Cutaneous Dermatophytosis Caused by Trichophyton mentagrophytes

Efficient simultaneous production of extracellular polyol esters of fatty acids and intracellular lipids from inulin by a deep-sea yeast Rhodotorula paludigena P4R5

Potential Food Application of a Biosurfactant Produced by Saccharomyces cerevisiae URM 6670

Contact Info

Product

Resources

About