Review
Biotechnology & Applied Microbiology
Alejandro Torres-Haro, Jorge Verdin, Manuel R. Kirchmayr, Melchor Arellano-Plaza
Summary: This paper discusses the production of astaxanthin by Xanthophyllomyces dendrorhous, emphasizing the limitations and characteristics of random and site-directed mutants in increasing astaxanthin yield. New metabolic engineering targets to enhance astaxanthin biosynthesis are proposed based on insights from metabolic, genomic, transcriptomic, and proteomic data of X. dendrorhous.
MICROBIAL CELL FACTORIES
(2021)
Article
Biotechnology & Applied Microbiology
Miguel Angel Villegas-Mendez, Aikaterini Papadaki, Chrysanthi Pateraki, Nagamani Balagurusamy, Julio Montanez, Apostolis A. Koutinas, Lourdes Morales-Oyervides
Summary: This study focuses on using renewable sources for microbial production of carotenoids, particularly astaxanthin and beta-carotene, proposing two strategies for high yield production. The research demonstrated the correlation between oxygen transfer and carotenoids' production, showing that a higher oxygen transfer rate is required for carotenoid production in certain media. The study also highlighted the potential of using mesquite feedstock in a fed-batch bioprocess to improve carotenoids' yield.
BIOCHEMICAL ENGINEERING JOURNAL
(2021)
Review
Biology
Melissa Gomez, Marcelo Baeza, Victor Cifuentes, Jennifer Alcaino
Summary: Xanthophyllomyces dendrorhous is a basidiomycete yeast that produces the antioxidant carotenoid astaxanthin. The biosynthesis of carotenoids and sterols in X. dendrorhous share common elements, including metabolites from the mevalonate pathway and cytochrome P450 enzymes. The regulation of carotenoid biosynthesis in X. dendrorhous involves the SREBP pathway, known for its role in lipid metabolism control.
BIOLOGICAL RESEARCH
(2021)
Article
Energy & Fuels
Yeily A. Rangel-Basto, Ana C. Ramos-Valdivia, Carlos M. Cerda-Garcia Rojas, Teresa Ponce-Noyola
Summary: Astaxanthin is a valuable carotenoid with antioxidant properties used in pharmaceutical and food industries. Xanthophyllomyces dendrorhous can produce astaxanthin, with saccharified sugarcane bagasse identified as a potential low-cost substrate to enhance production. Research showed that the enzymatic saccharification process of sugarcane bagasse led to high holocellulose conversion rates, with SCBS cultures resulting in increased growth and astaxanthin production compared to pure sugars.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Engineering, Chemical
Diego Artigas-Hernandez, Alejandro Berzosa, Diederich Aguilar-Machado, Javier Raso, Manuela Artal
Summary: This study evaluated the use of pulse electric fields (PEFs) as a fresh biomass pretreatment method and eutectic mixtures (ESs) as eco-friendly solvents for extracting astaxanthin (AST) from freeze-dried yeast. The results showed that PEF treatment and subsequent incubation stage had a positive effect on the extraction efficiency, with the thymol/salol system being the most effective solvent. The study also found a synergistic effect between AST and thymol. Overall, consecutively using PEFs and ESs allowed for a high extraction efficiency of AST from dry yeast.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Food Science & Technology
Alejandro Torres-Haro, Melchor Arellano-Plaza, Juan C. Mateos-Diaz, Hugo Espinosa-Andrews, Gustavo A. Castillo-Herrera
Summary: This study evaluated the recovery of astaxanthin from Xanthophyllomyces dendrorhous using high-pressure extraction methods, finding that supercritical fluid extraction achieved a higher yield compared to microfluidisation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Xueshan Pan, Tonggang Li, Baobei Wang, Shuhua Qi, Dandan Yang, Zheng Huang, Renfei Gao, Jingyan Li, Xueping Ling, Yinghua Lu
Summary: Adding sodium citrate to Xanthophyllomyces dendrorhous can promote cell growth and increase the production of astaxanthin, providing more energy and substrates for its synthesis. Metabolomics and qRT-PCR analysis revealed that sodium citrate can enhance glucose consumption, glycolysis, and regulate the TCA cycle. The gene analysis showed that it upregulates the expression of six key genes related to astaxanthin biosynthesis. These findings suggest that exogenous sodium citrate treatment is a potentially valuable strategy to stimulate astaxanthin production in X. dendrorhous.
BIORESOURCES AND BIOPROCESSING
(2023)
Article
Biotechnology & Applied Microbiology
Hiroshi Kikukawa, Chisato Shimizu, Yoko Hirono-Hara, Kiyotaka Y. Hara
Summary: The study found that ethanol can promote the coproduction of astaxanthin and fatty acids in X. dendrorhous, while simultaneous supplementation of ethanol and meadowfoam oil can further increase the production of astaxanthin.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Diederich Aguilar-Machado, Carlota Delso, Juan Manuel Martinez, Lourdes Morales-Oyervides, Ana Cristina Sanchez-Gimeno, Javier Raso, Julio Montanez
Summary: The study demonstrated the potential of manosonication technology for extracting astaxanthin from fresh biomass, and optimized the parameters affecting the extraction efficiency. Under optimal conditions, a high extraction rate and astaxanthin content were achieved.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Biochemistry & Molecular Biology
Ana-Maria Gonzalez, Maximiliano Venegas, Salvador Barahona, Melissa Gomez, Maria-Soledad Gutierrez, Dionisia Sepulveda, Marcelo Baeza, Victor Cifuentes, Jennifer Alcaino
Summary: This study describes the regulatory role of the Xanthophyllomyces dendrorhous DAP1 gene in yeast pigmentation and ergosterol biosynthesis. The deletion of DAP1 gene resulted in decreased astaxanthin fraction, increased beta-carotene fraction, and decreased ergosterol fraction. Coimmunoprecipitation experiments demonstrated the interaction between Dap1 and three P450 proteins. These findings suggest that Dap1 regulates the synthesis of astaxanthin and ergosterol in X. dendrorhous at the protein level.
JOURNAL OF LIPID RESEARCH
(2022)
Article
Engineering, Chemical
Alejandro Torres-Haro, Anne Gschaedler, Juan C. Mateos-Diaz, Enrique J. Herrera-Lopez, Rosa M. Camacho-Ruiz, Melchor Arellano-Plaza
Summary: A low-cost chemically defined (CD) culture medium was proposed for growth and carotenoid production by Xanthophyllomyces dendrorhous, showing enhanced production levels when compared to traditional media. The addition of industrial glucose, vitamins, glutamate, and Na2HPO4 significantly increased carotenoid biosynthesis, leading to improved production levels. The CD-specific culture medium proved to be an efficient alternative for carotenoid production at laboratory and pilot levels, with potential for industrial scaling.
Article
Biotechnology & Applied Microbiology
Luis Angel Cabanillas-Bojorquez, Erick Paul Gutierrez-Grijalva, Ramon Ignacio Castillo-Lopez, Laura Aracely Contreras-Angulo, Miguel Angel Angulo-Escalante, Leticia Xochitl Lopez-Martinez, Erika Yudit Rios-Iribe, Jose Basilio Heredia
Summary: Through lactic acid fermentation, chemical and nutritive constituents were characterized from liquor of shrimp waste. The study found that the liquor is rich in proteins, carbohydrates, minerals, and carotenoids, with potential pharmaceutical applications due to its antioxidant properties.
FERMENTATION-BASEL
(2021)
Article
Agricultural Engineering
Shih-Wei Yen, Dillirani Nagarajan, Wei-Hsin Chen, Duu-Jong Lee, Jo-Shu Chang
Summary: In this study, Aurantiochytrium sp. CJ6 was cultivated with heterotrophic fermentation using sorghum distillery residue (SDR) hydrolysate as the feedstock, without the addition of nitrogen sources. Optimal operating parameters were determined, and batch cultivation achieved high biomass concentration and astaxanthin content. Continuous-feeding fed-batch (CF-FB) fermentation further increased biomass concentration and astaxanthin production. This study demonstrates the potential of using SDR as a sustainable feedstock for the production of high-value products like astaxanthin.
BIORESOURCE TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Nisa Saelee
Summary: Using squeezed sap from old oil palm trunks as a substrate, the LA yield and productivity can be improved by employing a modified constant feed fermentation mode.
FERMENTATION-BASEL
(2022)
Review
Biotechnology & Applied Microbiology
Gerhard Sandmann
Summary: The nonconventional yeast Xanthophyllomyces dendrorhous is a mature platform for genetic pathway modification. However, due to its diploid nature, conventional genetic transformation leads to unstable heterozygous lines and incomplete disruption of the carotenoid pathway. This review demonstrates how to solve these problems by generating homozygous lines using X. dendrorhous as a model for genetic modification of the carotenoid pathway.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Roberta Tardugno, Teresa Gervasi, Vincenzo Nava, Gaetano Cammilleri, Vincenzo Ferrantelli, Nicola Cicero
Summary: This study evaluated the nutritional and mineral composition of Diospyros kaki fruits from different regions in Italy, finding high levels of dietary fiber, pectins, and potassium. The total polyphenol content varied greatly, making it suitable for special dietary regimens like hypertension and heart diseases.
NATURAL PRODUCT RESEARCH
(2022)
Article
Microbiology
Teresa Gervasi, Giovanna Ginestra, Francesca Mancuso, Davide Barreca, Laura De Luca, Giuseppina Mandalari
Summary: This study investigates the antifungal potential of 1-(1H-indol-3-yl) derivatives, previously known as tyrosinase inhibitors, against various strains of Candida and Aspergillus. Results show that compounds 3b, 3c, and 3e exhibit fungicidal activity, with compound 3c also inhibiting microbial tyrosinase by up to 28%. The study suggests the potential use of these derivatives as novel therapeutics for treating fungal infections and enhancing the effectiveness of existing antifungals.
Article
Food Science & Technology
Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macri, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadala, Antonello Santini
Summary: Spices and aromatic herbs have historical significance in human nutrition, being a rich source of bioactive compounds. However, they may also pose biological hazards and contain harmful chemical substances. This study aimed to assess the compliance of various spices and herbs from a non-European country market with EU and WHO regulations through microbiological and trace mineral determination. The results showed that the tested spices were safe, meeting the legal criteria for microbiological parameters and potentially toxic substances.
Article
Food Science & Technology
Giuseppa Di Bella, Federica Litrenta, Simone Pino, Alessia Tropea, Angela Giorgia Potorti, Vincenzo Nava, Vincenzo Lo Turco
Summary: Different cooking techniques have a significant influence on the fatty acid profile of bluefish. Roasting and frying had the greatest impact, while marinating had minimal effect. Steaming and boiling were the cooking methods that preserved the overall fatty acid content the most. Frying, in particular, was not recommended for preserving the omega-3 fatty acid composition.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Consuelo Celesti, Teresa Gervasi, Nicola Cicero, Salvatore Vincenzo Giofre, Claudia Espro, Elpida Piperopoulos, Bartolo Gabriele, Raffaella Mancuso, Giovanna Lo Vecchio, Daniela Iannazzo
Summary: This study investigated the possibility of enhancing the antibacterial properties of titanium implants by covalently inserting bioactive ammonium salts onto the surface of titanium substrates. The chemically modified samples showed good resistance against bacterial adhesion, particularly when containing long alkyl chains. The results underscored the importance of chemical functionalization in improving the antimicrobial activity of metal surfaces.
Article
Chemistry, Multidisciplinary
Teresa Gervasi, Manuela D'Arrigo, Rossana Rando, Maria Teresa Sciortino, Arianna Carughi, Davide Barreca, Giuseppina Mandalari
Summary: This study found that pistachio polyphenols have antimicrobial effects and can effectively inhibit Listeria monocytogenes, one of the most serious pathogens causing foodborne diseases.
APPLIED SCIENCES-BASEL
(2022)
Editorial Material
Environmental Sciences
Alessia Tropea
Summary: Food contamination is a significant issue that can occur at any stage of the food chain. To prevent microbiological food contamination, it is important to follow good hygienic and manufacturing practices along the entire food chain. Recent research has focused on implementing innovative technologies and developing simple, less expensive, and fast tests for monitoring and controlling microbial food contamination, as well as improving food manufacturing processes.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2022)
Article
Food Science & Technology
Giuseppa Di Bella, Miriam Porretti, Ambrogina Albergamo, Claudio Mucari, Alessia Tropea, Rossana Rando, Vincenzo Nava, Vincenzo Lo Turco, Angela Giorgia Potorti
Summary: This study analyzed the Amarena wine and found that oenological parameters had limited discriminatory power, but certain metals, chromatic properties, and pH levels could differentiate between older and younger wines. Sensory analysis showed that younger beverages had fruity and floral flavors, while older wines had dried fruity, nutty, and spicy notes, along with the oxidized characteristic of aged Sherry wines.
Article
Orthopedics
A. Tropea, A. Tisano, A. Bruschetta, D. Borzelli, A. Migliorato, G. Nirta, G. Leonardi, F. Trimarchi, A. Alito
Summary: The study compared a multi fragment humeral fracture treated with a locking plate system implant with a healthy humerus using Finite Element analysis, and included a microbial adhesion analysis. Results showed optimal stability of the implant and significant stress shielding effects.
JOURNAL OF ORTHOPAEDICS
(2022)
Article
Nutrition & Dietetics
Giuseppina Mandalari, Teresa Gervasi, Daniel W. Rosenberg, Karen G. Lapsley, David J. Baer
Summary: Nuts are nutrient-dense foods with beneficial effects on chronic diseases, especially cardiovascular health. However, there is limited scientific evidence on their effects on gastrointestinal health. This review summarizes important findings and research perspectives on the impact of nut consumption on gastrointestinal health, including digestion and gut microbiota.
Article
Nutrition & Dietetics
Mariarosaria Ingegneri, Antonella Smeriglio, Rossana Rando, Teresa Gervasi, Maria Pia Tamburello, Giovanna Ginestra, Erminia La Camera, Rosamaria Pennisi, Maria Teresa Sciortino, Giuseppina Mandalari, Domenico Trombetta
Summary: This study investigated the nutritional and polyphenolic profile, as well as the antioxidant, antimicrobial, antiviral, and potential prebiotic effects of blanched almond skin (BS) and blanch water (BW) from three different Sicilian cultivars. The results showed that the total phenols and flavonoids contents were high in BS and BW. BS exhibited antiviral activity against herpes simplex virus 1. It also had high fiber and protein contents and low fat and sugar contents, making it nutritionally valuable. The study indicated that cultivar does not significantly affect the chemical and biological properties of BS and BW.
Editorial Material
Chemistry, Multidisciplinary
Teresa Gervasi
APPLIED SCIENCES-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Fabio Salafia, Antonio Ferracane, Alessia Tropea
Summary: This study investigated the bioconversion of pineapple waste cell wall sugars into bioethanol using simultaneous saccharification and fermentation with Saccharomyces cerevisiae ATCC 4126. The results showed that the starting material contained soluble and insoluble sugars, with the main insoluble sugars being glucose, xylose, and uronic acid. The theoretical yield of ethanol reached up to 85%, and the protein content increased during the process. This study demonstrates the potential for total valorization of agricultural food waste for environmental sustainability.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Alessia Tropea, Antonio Ferracane, Ambrogina Albergamo, Angela Giorgia Potorti, Vincenzo Lo Turco, Giuseppa Di Bella
Summary: Food waste can be valorized through the production of single cell protein. This study demonstrates the use of a multi complex substrate, consisting of various animal and agricultural food wastes, for simultaneous biovalorization. The fermentation process resulted in a final substrate enriched in protein, reaching up to 40.19%, making it suitable for animal feed.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Alessia Tropea, Angela Giorgia Potorti, Vincenzo Lo Turco, Elisabetta Russo, Rossella Vadala, Rossana Rando, Giuseppa Di Bella
Summary: This study successfully produced a high-protein aquaculture feed rich in healthy microorganisms by fermenting fish waste using Saccharomyces cerevisiae and Lactobacillus reuteri strains, supplemented with lemon peel as a prebiotic. The resulting feed had adequate levels of protein and crude lipids, with no detection of coliform bacteria at the end of fermentation.
FERMENTATION-BASEL
(2021)
