Improved Production of Kynurenic Acid by Yarrowia lipolytica in Media Containing Different Honeys

Sustainability

Magdalena Wróbel-Kwiatkowska¹  Piotr Juszczyk¹  Waldemar Rymowicz¹  Waldemar Turski²  Agnieszka Kita³ 

[1] Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;Department of Experimental and Clinical Pharmacology, Medical University of Lublin, 20-090 Lublin, Poland;Department of Food Storage and Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland;

关键词: kynurenic acid;    honey;    yeast;    Yarrowia lipolytica;   

DOI  :  10.3390/su12229424

来源: DOAJ

【 摘 要 】

Y. lipolytica remains a nonpathogenic, unconventional yeast, which can be applied for the production of bioactive compounds. Our previous study confirmed the ability of yeast Yarrowia lipolytica to produce kynurenic acid (KYNA). Here, we investigated the effectiveness of KYNA production in cultures cultivated in medium containing honey of various origin, used as a source of carbon and energy. It was evidenced that the highest content of KYNA in culture broth (68 mg/L) and yeast biomass (542 mg/kg) was obtained when chestnut honey was used. The content of lipids and amino acids composition in yeast biomass producing KYNA was also determined. It was found that the composition of both amino acids and lipids in yeast biomass depended on the honey type used as a component of the medium. This finding revealed that supplementation of medium broth with honey may significantly affect the nutritional value of yeast biomass. The practical applicability of this finding requires further study.

【 授权许可】

Unknown