Lipid extract derived from newly isolated Rhodotorula toruloides LAB-07 for cosmetic applications

Kim, Junyeob; Lee, Eunjung; Lee, Kyung‐Eun; Nho, Youn-Hwa; Ryu, Jeoungjin; Kim, Su Young; Yoo, Jeong Kyun; Kang, Seunghyun; Seo, Sang Woo

doi:10.1016/j.csbj.2023.03.018

Cited by 5 publications

(3 citation statements)

References 84 publications

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“…The presence of C=C double bonds in fatty acids chains of the chemical structure of USFA also contributes to the antioxidant effect, and thus enhances the health-promoting quality of chicken meat ( Mas et al, 2011 ; Hughbanks-Wheaton et al, 2014 ; Kim et al, 2023 ). The high ME level in the diet significantly increased the content of both C22:1 (mono-unsaturated erucic acid) and C22:6 (poly-unsaturated docosahexaenoic acid) in all 3 peripheral tissues of chickens (i.e., liver, thigh muscle and breast muscle) compared to the low ME level.…”

Section: Discussionmentioning

confidence: 99%

Impact of dietary protein and energy levels on fatty acid profile, gut microbiome and cecal metabolome in native growing chickens

Zhou,

Wang,

Abouelezz

et al. 2024

Poultry Science

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Section: Discussionmentioning

confidence: 99%

Impact of dietary protein and energy levels on fatty acid profile, gut microbiome and cecal metabolome in native growing chickens

Zhou,

Wang,

Abouelezz

et al. 2024

Poultry Science

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“…R. Palmitic acid (PA, C16:0) and oleic acid (OA, C18:1) of toruloides Δ 9 and linoleic acid (LA, C18:2 Δ 9, 12 ) high in content, similar to the fatty acid composition of the stratum corneum. Kim et al [ 124 ] used keratinocytes as a target and applied R. toruloides lipid extract to keratinocytes, resulting in a significant increase in the mRNA expression level of silk fibroin (silk fibroin can produce natural moisturizing factors, which can help maintain the moisture content of the stratum corneum, which is a key factor in skin hydration), and a dose-dependent relationship, reaching 2.83 times. The experimental results showed that R. Toruloides lipid extract can improve skin hydration by upregulating the expression of polyfilament protein, becoming an effective substrate for the production of cosmetics.…”

Section: Application Of Aroma-producing Yeastmentioning

confidence: 99%

Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts

Chen,

Li,

Chen

et al. 2023

Foods

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Flavor is an essential element of food quality. Flavor can be improved by adding flavoring substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a group of microorganisms that can produce aroma compounds, providing a strong aroma to foods and thus playing a great role in the modern fermentation industry. The physiological characteristics of aroma-producing yeast, including alcohol tolerance, acid tolerance, and salt tolerance, are introduced in this article, beginning with their origins and biological properties. The main mechanism of aroma-producing yeast is then analyzed based on its physiological roles in the fermentation process. Functional enzymes such as proteases, lipases, and glycosidase are released by yeast during the fermentation process. Sugars, fats, and proteins in the environment can be degraded by these enzymes via pathways such as glycolysis, methoxylation, the Ehrlich pathway, and esterification, resulting in the production of various aromatic esters (such as ethyl acetate and ethyl caproate), alcohols (such as phenethyl alcohol), and terpenes (such as monoterpenes, sesquiterpenes, and squalene). Furthermore, yeast cells can serve as cell synthesis factories, wherein specific synthesis pathways can be introduced into cells using synthetic biology techniques to achieve high-throughput production. In addition, the applications of aroma yeast in the food, pharmaceutical, and cosmetic industries are summarized, and the future development trends of aroma yeasts are discussed to provide a theoretical basis for their application in the food fermentation industry.

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“…However, because chloroform and methanol are among hazardous solvents, alternative and safe solvents are needed. Extraction using safer solvents such as hexane and cyclopentyl methyl ether have been studied, but they require complex pre-treatment procedures to obtain high recovery ratios [17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Simple and Economical Downstream Process Development for Edible Oil Production from Oleaginous Yeast Lipomyces starkeyi

et al. 2023

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The production of palm oil, which is used in various foods, is associated with environmental destruction and climate change risks; therefore, there is an urgent need for sustainable alternatives. “Yeast oil” produced by Lipomyces starkeyi, an oil-producing yeast, is expected to solve these problems because its fatty acid composition is similar to that of palm oil. To date, we have successfully developed yeast oil as an edible alternative to palm oil. However, conventional processes, including cell collection and lyophilization, are difficult to industrialize in terms of equipment and cost. Therefore, a method for extracting yeast oil from the emulsified liquid generated by crushing the culture was investigated. It is presumed that the emulsified state is stable owing to the components derived from yeast cells and metabolites; thus, solid–liquid filtration separation was attempted before extraction. The extraction recovery ratio of yeast oil was 98.2% when a hexane/ethanol mixture (3:1) was added to the residue after filtration. Furthermore, the energy consumption and processing cost of this new process were estimated to be 26% and 34%, respectively, of that of conventional methods, suggesting that the new process has potential for practical applications.

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Lipid extract derived from newly isolated Rhodotorula toruloides LAB-07 for cosmetic applications

Cited by 5 publications

References 84 publications

Impact of dietary protein and energy levels on fatty acid profile, gut microbiome and cecal metabolome in native growing chickens

Impact of dietary protein and energy levels on fatty acid profile, gut microbiome and cecal metabolome in native growing chickens

Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts

Simple and Economical Downstream Process Development for Edible Oil Production from Oleaginous Yeast Lipomyces starkeyi

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