Microbial production of hyaluronic acid from low-cost vegetable medium

• Grant number: 17/22554-9
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: September 01, 2019
• End date: July 31, 2020
• Field of knowledge: Engineering - Chemical Engineering - Chemical Process Industries
• Principal Investigator: Rhelvis de Campos Oliveira
• Grantee: Rhelvis de Campos Oliveira
• Company: Rhelvis de Campos Oliveira
• CNAE: Fabricação de produtos químicos orgânicos não especificados anteriormente ; Fabricação de cosméticos, produtos de perfumaria e de higiene pessoal
• City: Mogi Guaçu
• Pesquisadores principais: Marcos Spitzer
• Associated researchers: Jean Vinícius Moreira
• Associated scholarship(s): 19/27096-4 - Microbial production of hyaluronic acid from low-cost vegetable medium, BP.TT; 19/17942-5 - Microbial production of hyaluronic acid from low-cost vegetable medium, BP.PIPE

Abstract

Hyaluronic acid (HA) is a linear polysaccharide with several applications in the medical and pharmaceutical fields. Currently HA is mainly used in skin care products, osteoarthritis treatments and ophthalmologic surgeries. Although HA is still produced via animal extraction, the microbial route of production is growing up, with advantages related to safety (virus contamination), process control and ease of purification. Compared with the commonly used yeast extract, plant nitrogen sources can substantially reduce the costs of production and purification of the HA obtained by microbial route. Based on this, the present project seeks the technical viability of the microbial production of HA with low-cost vegetable media, offering the product in its native form with cosmetic degree of purification. Chickpea, bean, oats and soy will be used, which has not undergone any kind of chemical or enzymatic treatment. The cultures will be made in shaker (Step 1) and bioreactor (Step 2), according to pre-defined methodologies, maintaining the same Sucrose/Nitrogen ratio in all cultures. The evaluation of the performance of each vegetable source will depend on the production and molecular weight of the HA obtainedThe results of this research will contribute to the reduction of costs with culture medium, aiming at the unprecedented microbial production of HA in Brazil from components of vegetable origin. (AU)