Astaxanthin from Jerusalem artichoke: Production by fed-batch fermentation using Phaffia rhodozyma and application in cosmetics

Disruption of Phaffia rhodozyma cells and preparation of microencapsulated astaxanthin with high water solubility

“…Phaffia rhodozyma Y119 was stored in the Institute of Biological Sciences and Engineering of South China University of Technology, Guangzhou, China. Jerusalem artichoke extract was obtained as previously reported (Jiang et al, 2017). The porous starch was prepared as previously reported (Budarin et al, 2006).…”

“…The modified hot acid method was used to analyze the total astaxanthin content (Jiang et al, 2017). Briefly, 2 mL of a certain concentration of yeast suspensions was sampled before disruption and processed to measure the total astaxanthin.…”

Recent Progress in Sources, Biological Activity and Application of Astaxanthin

“…Astaxanthin was widely used in the production of cosmetics due to its antioxidant and anti-aging functions, and it has been developed to anti-aging products with strong free radical scavenging activity (Jiang et al, 2017). Astaxanthin could absorb ultraviolet light with a wavelength between 240 and 400 nm, and had a good sunscreen effect after compounding with titanium dioxide (Jiao et al, 2017).…”

Improved astaxanthin production by Xanthophyllomyces dendrorhous SK984 with oak leaf extract and inorganic phosphate supplementation

“…Another key point is that due to the cancer-causing petrochemical origin, synthetic astaxanthin is considered inadequate for human consumption, and hence galvanizing the research which explores the viable natural sources of astaxanthin including bacteria, yeasts, algae or shrimp by-products (Han et al, 2013). The yeast Xanthophyllomyces dendrorhous (teleomorphic state of Phaffia rhodozyma) is one of the most promising microbial sources for the commercial astaxanthin production coupled with the several advantages including high attainable biomass, rapid self-propagation, and an easy level of cultivation (Jiang et al, 2017). In addition, the astaxanthin obtained from the yeast is free from heavy metal contaminants and contains 100% 3R, 3 0 R configuration product (Johnson and Schroeder, 1995;Bhatt et al, 2013).…”

“…The development of low-cost media using by-products and residues of agro-industrial origin could also reduce the production costs of astaxanthin (Tinoi et al, 2006). Different plant sources including Jerusalem artichoke, cane sugar molasses, grape juice, carrot juice, coconut milk, mustard wastes, and pineapple juice have already been explored as potential substrates for enhanced fermentative astaxanthin production (Tinoi et al, 2006;Jiang et al, 2017;Kim et al, 2007;Stachowiak, 2012). The present study adopts a systematic methodology involving two-staged mutagenesis (i.e.…”