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Register a new userExtraction of carotenoids from Rhodotorula yeast isolated from local sources
ستخلاص أشباه الكاروتينات من خميرة Rhodotorula المعزولة من مصادر محلية
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Damascus University ورقة بحثية
Publication date
2014
fields
Food Sciences
and research's language is
العربية
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Shamra Editor
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جمعت 50 عزلة خميرة من الجنس Rhodotorula من مصادر محلية متنوعة خلال عامي 2012 و 2013 ،منها 13 عزلة من التربة و 23 من أوراق الأشجار و 14 من مواد غذائية. شخـصت العـزلات باسـتخدام تقانـة AUX 20c API و تبـين أن العزلات تنتمـي إلــى ثلاثـة أنواع هــي على التـوالي علـى %، 4 و % 20 و % 76 و بنـسب R. minuta و ، R. glutinis و ، R. mucilaginosa استخدمت ست طرائق مختلفة لتحطيم خلايا الخميرة و استخلاص الصبغة و أظهرت النتائج فيمـا يخـص كمية استخلاص أشباه الكاروتينات تفوق الطريقة المعدلة باستخدام DMSO و التحضين لمدة 24 سـاعة مع التحريك عند 4°س على الطرائق الخمس الأخرى المستخدمة كافة. تميزت جميع العزلات بقدرتها على إنتاج أشباه الكاروتينات بكفاءات مختلفة حيث تفوقت العزلة A24 mucilaginosa. R المعزولة مـن الغذاء بكمية أشباه الكاروتينات المنتجة إذ بلغت 23.658 ميكروغرام/غ كتلة حيوية جافة للخلايا مقارنـة ببقية العزلات الأخرى.
Rhodotorula yeast was isolated from various local sources. Fifty isolates were collected during the years 2012-2013 where 13 were isolated from soil, 23 from tree leaves and 14 from food. The isolates AUX system. Were classified into three Rhodotorula species: R. mucilaginosa, R. glutinis and R. minuta with 76%, 20% and 4% respectively using API 20c. Six methods were applied in breaking down the yeast cells and extracting the carotenoids. It was shown the quantity of carotenoides extracted with the modified method by adding DMSO to the yeast biomass and incubating for 24 hrs at 4˚C yielded in higher quantities when compared with the other five methods. All isolates were able to produce carotenoides but they varied in their efficiency where the isolate A24 (R.mucilaginosa) isolated from food was distinguished by its high level of production which reached 658.23 μg/g dry weight compared with the others.
References used
Aksu, Z. and A. T. Eren. 2005. Carotenoids production by the yeast Rhodotorula mucilaginosa: Use of agricultural wastes as a carbon source. Process Biochemistry .40:2985–2991
Astorg, P. 1997. Food carotenoids and cancer prevention. An overview of current research. Trends Food Sci. Technol. 8:406-413
Bendich, A. 1994. Recent advances in clinical research involving carotenoids. Pure Appl. Chem. 66: 1017-1024
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