Development of astaxanthin production from citrus peel extract using Xanthophyllomyces dendrorhous
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RESEARCH ARTICLE
Development of astaxanthin production from citrus peel extract using Xanthophyllomyces dendrorhous Kiyotaka Y. Hara 1,2 Keiji Wakabayashi 2
&
Yuya Kageyama 1 & Nanami Tanzawa 1 & Yoko Hirono-Hara 1 & Hiroshi Kikukawa 1,2 &
Received: 1 April 2020 / Accepted: 6 October 2020 # Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Developing a use for the inedible parts of citrus, mainly peel, would have great environmental and economic benefits worldwide. Astaxanthin is a value-added fine chemical that affects fish pigmentation and has recently been used in healthcare products for humans, resulting in an increased demand. This study aimed to produce astaxanthin from a citrus, ponkan, peel extract using the yeast Xanthophyllomyces dendrorhous, which has the ability to use both pentose and hexose. Feeding on only ponkan peel extract enhanced X. dendrorhous growth and the concomitant astaxanthin production. Additionally, we determined that pectin and its arabinose content were the main substrate and sole carbon source, respectively, for X. dendrorhous growth and astaxanthin production. Thus, ponkan peel extract could become a valuable resource for X. dendrorhous–based astaxanthin production. Using citrus peel extract for microbial fermentation will allow the development of processes that produce valueadded chemicals from agricultural byproducts. Keywords Food residue . Carotenoid . Red yeast . Pectin . Arabinose
Introduction The waste products from food industries are attractive biomass resources for biorefining, which uses consolidated (integrated) biotechnology techniques to generate various chemicals from biomass resources as part of a bioeconomy (Hasunuma et al. 2013; Kondo et al. 2013; Lin et al. 2013; Sherwood 2020). Agricultural food residues are attractive resources for bioproduction (Ben-Othman et al. 2020). In particular, the inedible parts of crops, vegetables, and fruits are
valuable biomass resources for food biorefining, because they are more easily degraded by microbial cell factories than hard biomass, such as lignocellulosic biomass. Among these, citrus peel is a promising bioresource for microbial fermentation (Sharma et al. 2017; Protzko et al. 2018). Citrus is a popular fruit worldwide. However, almost half a citrus fruit is inedible, consisting mostly of peel and pressed pulp (seeds and segment membranes) (Marin et al. 2007; Patsalou et al. 2019; Wilkins 2009). These solid residues are referred to as “citrus wastes” and constitute an estimated 15
Responsible Editor: Ta Yeong Wu * Kiyotaka Y. Hara [email protected] Yuya Kageyama [email protected]
Keiji Wakabayashi [email protected]
1
Department of Environmental and Life Sciences, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
2
Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka 422-8526, Japan
Nanami Tanzawa [email protected] Yoko Hiron
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