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Compositional Shift in Fatty Acid Profiles of Lipids Obtained from Oleaginous Yeasts upon the Addition of Essential Oil from Citrus sinensis L

Authors :
Sudip Kumar Rakshit
Bijaya K. Uprety
Source :
Applied Biochemistry and Biotechnology. 183:1158-1172
Publication Year :
2017
Publisher :
Springer Science and Business Media LLC, 2017.

Abstract

Tailoring lipids from oleaginous yeasts to contain specific types of fatty acid is of considerable interest to food, fuel, and pharmaceutical industries. In this study, the essential oil obtained from Citrus sinesus L. has been used to alter the fatty acid composition of two common oleaginous yeasts, Rhodosporidium toruloides and Cryptococcus curvatus. With increasing levels of essential oil in the medium, the metabolic flux of the fatty acid biosynthesis pathway shifted towards saturated fatty acid production. Essential oil reduced the activities of elongase and ∆9 desaturase. This made the lipid obtained from both these yeasts rich in saturated fatty acids. At certain specific concentrations of the essential oil in the medium, the lipid obtained from R. toruloides and C. curvatus cultures was similar to mahuwa butter and palm oil, respectively. Limonene is the major constituents of orange essential oil. Its effect on one of the oleaginous yeasts, R. toruloides, was also studied separately. Effects similar to orange essential oil were obtained with limonene. Thus, we can conclude that limonene in orange essential oil brings about compositional change of microbial lipid produced in this organism.

Details

ISSN :
15590291 and 02732289
Volume :
183
Database :
OpenAIRE
Journal :
Applied Biochemistry and Biotechnology
Accession number :
edsair.doi.dedup.....5be44bacefc20cec923b7f386b1dd96d
Full Text :
https://doi.org/10.1007/s12010-017-2490-8