Lipase Production by Yarrowia lipolytica in Solid-State Fermentation Using Amazon Fruit By-Products and Soybean Meal as Substrate

Abstract

The production of polyunsaturated fatty acids from fish oil, which is related to various health benefits including effects against cardiovascular diseases, antihypertensive, anticancer, antioxidant, antidepression, anti-aging, and anti-arthritis effects, among others, can be advantageously performed through the application of lipase. However, the high cost associated with enzyme production can make the process unfeasible and thus alternative substrates should be investigated to solve these problems. This research aimed to produce lipase by Yarrowia lipolytica IMUFRJ50682 in solid-state fermentation using by-products of the food processing industry (andiroba oil cake and soybean meal) and verify the potential application in the initial hydrolysis of fish oil to further produce polyunsaturated fatty acids in a suitable process. A screening was carried out for the analysis of andiroba oil cake and soybean meal combinations in different proportions (0:100 to 100:0, respectively) at 48 h of the fermentation process. Afterward, the solid matrix composed by soybean meal and andiroba oil cake was supplemented with soy oil and Tween 80 to improve the lipase activity. The enzymatic extract was characterized in relation to the protein profile by electrophoresis. Finally, the enzymatic extract and the solid biocatalyst produced were applied to evaluate the potential hydrolysis of the fish oil in an initial study. Maximum lipolytic activity (63.7 U·g−1) was achieved using andiroba oil cake and soybean meal (50:50) after 24 h of fermentation. Soybean oil 1.5% and Tween 80 (0.001%) in an emulsion provided an increase of 1.5-fold (82.52 U·g−1) in the enzyme activity. The electrophoretic analysis demonstrated a band between 37 and 40 kDa that may be related to lipase and a band of 75 kDa referring to the α subunit of the β-conglycinin present in soybean meal. After 48 h, the solid biocatalyst showed a higher degree of hydrolysis (DH) (71.0%) than the enzymatic extract (61.5%). The solid biocatalyst was stable during storage at room temperature for 7 months. The production of lipases using Amazon fruit by-product and soybean meal in solid-state fermentation is viable as well as the application of the extract and solid biocatalyst in the initial application for the hydrolysis of fish oil to further produce polyunsaturated fatty acids in an industrially suited process.

Evaluation of by-products from agricultural, livestock and fishing industries as nutrient source for the production of proteolytic enzymes

“…The physicochemical analysis of the raw materials revealed that feather meal and soy oil-cake had the highest protein content, with percentages of 91.32 % and 52.63 %, respectively ( Table 2 ). Soy oil-cake, a valuable vegetable-based protein source, has been recognized for its potential in supporting microorganism growth and facilitating efficient enzyme production [ 36 ]. Similarly, previous studies have highlighted the suitability of feather meal as a promising raw material for enzyme extraction [ 37 ].…”

“…Soybean oil-cake, characterized by its high protein content, serves as an abundant source of amino acids that can be effectively utilized by bacteria for efficient enzyme synthesis. Furthermore, soybean oil-cake encompasses a range of additional substances, including vitamins, sterols, pigments, and organic acids, which have the potential to further enhance the production of enzymes [ 36 ]. Similarly, although feather meal exhibits a lower protein content, it still provides essential amino acids and other essential components that effectively support the growth and metabolism of bacteria, enabling them to efficiently produce proteolytic enzymes.…”

Biotechnological Valorization of Cupuaçu By-Products: Solid-State Fermentation for Lipase Production by Yarrowia lipolytica

“…In addition, the by-products, especially fibers, act as a physical support for microorganisms and reduce the cost of the culture medium. SSF allows the use of agro-industrial by-products as alternative substrates to reduce the environmental problems associated with inappropriate waste disposal [34].…”

“…Based on the information presented, the production of lipase can be stimulated by supplementing the culture medium, and adapting to the nutritional needs of the microorganism using different components and agro-industrial by-products. In addition, the use of by-products can emphasize the value of plant materials from specific regions, such as the Amazon region, by stimulating sustainable exploitation and contributing to the preservation of important biomes and the biotechnological production of materials with high added value [34,78,79].…”

“…Several agro-industrial by-products from vegetable oil extraction have been used as substrates for lipase production through SSF, including canola oil cake, soybean meal [30], jatropha [31], palm oil cake [32], watermelon peels [33], andiroba [34], babassu oil cake [35], and sunflower soapstocks [36]. As a general characteristic in lipase production, agroindustrial by-product substrates must have a considerable lipid content and composition, since the induction of enzyme production depends on the type of lipid used as a carbon source, which is the major factor for the expression of lipase activity [8,37,38].…”