Yeast carotenoids: production and activity as antimicrobial biomolecule
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MINI-REVIEW
Yeast carotenoids: production and activity as antimicrobial biomolecule Andrés Felipe Vargas‑Sinisterra1,2 · Mauricio Ramírez‑Castrillón3 Received: 8 September 2020 / Revised: 18 October 2020 / Accepted: 23 October 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Carotenoids are a large group of organic, pigmented, isoprenoid-type compounds that play biological activities in plants and microorganisms (yeasts, bacteria, and microalgae). Literature reported it as vitamin A precursors and antioxidant activity. Carotenoids also can act as antimicrobial agents and few reports showed quantitative measurements of Minimal Inhibitory Concentrations against different pathogens. In this sense, some carotenoids were added to medical-surgical materials. The demand for scale-up of different naturally obtained carotenoids has increased due to the concern about the detrimental health effects caused by synthetic molecules and antimicrobial resistance. In this review, we reported the variability in pigment production and culture conditions, extraction methods used in laboratory, and we discussed the antimicrobial activity carried out by these molecules and the promising acting as new molecules to be scaled-up to industry. Keywords Pigment · Antioxidant · Antimicrobial · β-carotene · Torulene · Torularhodin · Astaxanthin
Introduction Yeasts are eukaryotic fungi that asexually reproduce, mainly by budding or fission, and their sexual states are not enclosed in fruiting bodies (Kurtzman et al. 2011). This is the case of basidiomycete yeasts, where the Pucciniomycotina subphylum generally produce a range of reddish pigments with carotenoid chemical properties (Wang et al. 2015). In this taxonomic group, there are some representative species from the genera Rhodotorula, Rhodosporidium, Sporobolomyces, etc. that have already been studied for their carotenoid content and production (Mannazzu et al. 2015). The carotenoid composition of these yeast genera are similar and classified Communicated by Erko Stackebrandt. * Mauricio Ramírez‑Castrillón [email protected] 1
Maestría en Ciencias Biomédicas, Grupo de Investigación BIOSALUD, Facultad de Ciencias para la salud, Universidad de Caldas, Calle 65 # 26‑10, Manizales, Colombia
2
Grupo de Investigación iCUBO, Facultad de Ingeniería, Departamento de Ingeniería Bioquímica, Universidad Icesi, Calle 18 # 122‑135, Cali, Colombia
3
Research Group in Mycology (GIM/CICBA), Facultad de Ciencias Básicas, Universidad Santiago de Cali, Calle 5 # 62‑00, Cali, Colombia
as β-carotene, γ-carotene, torulene, and torularhodin (Kot et al. 2018). Other genera, such as Xanthophyllomyces (formerly Phaffia), is well-known due to astaxanthin production (Johnson and Echavarri-Erasun 2011; Venil et al. 2020; Dufossé 2009). Carotenoids are organic, lipophilic, naturally-occurring terpenoid compounds that can range in color from yellow to orange or red (410–510 nm), due to the presence of oxygen atoms and conjugated bonds in their molecules (SchmidtDann
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