Investigation of Astaxanthin Production from Yeast Rhodosporidium sp.
Khanh-Trang Le Vu *
School of Biotechnology, International University, VNU-HCMC, Vietnam.
Hong-Trieu Vo Thi
Department of Biochemistry, Faculty of Biology, University of Science, VNU-HCMC, Vietnam.
Dai-Nghiep Ngo
Department of Biochemistry, Faculty of Biology, University of Science, VNU-HCMC, Vietnam.
*Author to whom correspondence should be addressed.
Abstract
Aims: Astaxanthin, especially natural astaxanthin, is a powerful antioxidant, which is used as a nutraceutical and a common coloring agent in aquaculture. The present study was carried out to investigate the ability of astaxanthin production from the red yeast Rhodosporidium sp.
Study Design: Rhodosporidium sp. was cultured in medium containing different carbon sources then extracted by various methods. The astaxanthin content (mg/g) was calculated following Kelly-Harmon [1].
Place and Duration of Study: Laboratory of Bio-activate compound, Department of Biochemistry, Faculty of Biology, University of Science, Vietnam National University – Ho Chi Minh City.
Methodology: The result of the wavelength scanning method and Thin-layer chromatography (TLC) showed that Rhodosporidium sp. had the ability of astaxanthin accumulation.
Results: Chemical extraction with Dimethyl sulfoxide plus acetone was a possible and economical method to isolate astaxanthin comparing to other methods. To reduce astaxanthin production cost, molasses was found to be the best choice, which supported the highest astaxanthin yield (2.542 g/l).
Conclusion: Rhodosporidium sp. had the promising capability of astaxanthin production, which deserves further research.
Keywords: Rhodosporidium sp., red yeast, astaxanthin, antioxidant, culture, extract, carbon sources, molasses