Ultraviolet-diethyl sulfate composite mutagenesis of Rhodosporidium toruloides and culture optimization to improve carotenoid production

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-11-15 DOI:10.1016/j.lwt.2024.116979

Yulong Yang , Zi Ye , Minrui Guo , Guogang Chen

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Abstract

Rhodosporidium toruloides is a carotenoid-producing oleaginous yeast, and its carotenoids are of considerable value to food, chemical, and medical industries. In this study, to improve carotenoid production capacity, the parent R. toruloides strain (CK) was compound mutagenized using ultraviolet-diethyl sulfate (UV-DES), and cultivation conditions were simultaneously optimized to enhance the carotenoid synthesis ability of the mutant strain (M5). The carotenoid content was significantly increased following UV-DES compound mutagenesis (CK = 249.34 μg/g, M5 = 535.28 μg/g). The carotenoid content of M5 was increased to 763.85 μg/g under optimal culture conditions. In addition, mutagenesis altered the carotenoid components, and torulene and torularhodin levels were also increased following mutation, leading to changes in antioxidant capacity. Real-time quantitative PCR results showed that expression of six genes (CAR1, CAR2, CrtE, CrtI, ME1, HMG1) related to carotenoid accumulation were significantly upregulated by UV-DES composite mutagenesis. In conclusion, combined UV-DES mutagenesis and optimal culture conditions promoted the biosynthesis of carotenoids in R. toruloides.

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硫酸二乙酯紫外线复合诱变托罗罗盘虫和优化培养以提高类胡萝卜素产量

Toruloides 罗多孢子菌是一种生产类胡萝卜素的含油酵母，其类胡萝卜素在食品、化工和医药行业具有相当高的价值。为了提高类胡萝卜素的生产能力，本研究利用紫外-硫酸二乙酯（UV-DES）对亲本 R. toruloides 菌株（CK）进行了复合诱变，并同时优化了培养条件，以提高突变菌株（M5）的类胡萝卜素合成能力。经 UV-DES 复合诱变后，类胡萝卜素含量明显增加（CK = 249.34 μg/g，M5 = 535.28 μg/g）。在最佳培养条件下，M5 的类胡萝卜素含量增至 763.85 μg/g。此外，诱变改变了类胡萝卜素的成分，变异后胭脂红和花椒黄素的含量也有所增加，从而导致抗氧化能力的变化。实时定量 PCR 结果显示，类胡萝卜素积累相关的六个基因（CAR1、CAR2、CrtE、CrtI、ME1、HMG1）的表达在 UV-DES 复合诱变后显著上调。总之，UV-DES 复合诱变和最佳培养条件促进了 Toruloides 类胡萝卜素的生物合成。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.