Carotenoids of yeasts isolated from the Brazilian ecosystem

Author(s)

Maldonade‚ I.R. ; Rodriguez-Amaya‚ D.B. ; Scamparini‚ A.R.P.

• Document type: Journal article
• Source: Food Chemistry; v. 107, n. 1, p. 145-150, 2008.

Abstract

The carotenoid composition of pigmented yeasts isolated in Brazil was studied. The yeasts were cultured in yeast malt broth at 200 rpm, 25 degrees C, for 5 days, without illumination. Open column, thin layer and high performance liquid chromatography were used to separate, identify and quantify the carotenoids. The major pigments found in these yeasts were torulene and beta-carotene. beta-Carotene predominated in Rhodotorula graminis-125, Rhodotorula glutinis and Sporobolomyces roseus, while torulene was the principal carotenoid in Rhodotorula mucilaginosa. The yeast R. glutinis had the highest total carotenoid production (881 mu g/1), followed by R. graminis (594 mu g/1), Rhodotorula mucilaginosa-137 (590 mu g/1), Rhodotorula mucilaginosa-108 (562 mu g/1) and Rhodotorula mucilaginosa-135 (545 mu g/1). Rhodotorula minuta and S. roseus had the lowest carotenoid contents (168 and 237 mu g/1, respectively). In mu g/g of dry cells, R. glutinis had a total carotenoid concentration of 132 mu g/g. (C) 2007 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 03/10151-4 - Bioactive substances in food: chemical, biochemical, technological aspects and implications in human health
• Grantee: Delia Rodriguez Amaya
• Support Opportunities: PRONEX Research - Thematic Grants