Department of Environmental and Life Sciences, School of Food and Nutritional Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan.
Graduate Division of Nutritional and Environmental Sciences, University of Shizuoka, 52-1 Yada, Suruga-ku, Shizuoka, 422-8526, Japan.
Environ Sci Pollut Res Int. 2021 Mar;28(10):12640-12647. doi: 10.1007/s11356-020-11163-7. Epub 2020 Oct 21.
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 value-added chemicals from agricultural byproducts.
开发柑橘类（主要是果皮）不可食用部分的用途将在全球范围内带来巨大的环境和经济效益。虾青素是一种高附加值的精细化学品，它会影响鱼类的色素沉着，最近已被用于人类的保健产品，导致需求增加。本研究旨在使用具有利用戊糖和己糖能力的酵母 Xanthophyllomyces dendrorhous 从柑橘类柚子皮提取物中生产虾青素。仅以柚子皮提取物为食会促进 X. dendrorhous 的生长和虾青素的同时生产。此外，我们确定果胶及其阿拉伯糖含量分别是 X. dendrorhous 生长和虾青素生产的主要基质和唯一碳源。因此，柚子皮提取物可以成为 X. dendrorhous 虾青素生产的有价值资源。利用柑橘皮提取物进行微生物发酵将使开发从农业副产品生产高附加值化学品的工艺成为可能。
