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Accumulation of Astaxanthin by Co-fermentation of Spirulina platensis and Recombinant Saccharomyces cerevisiae

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Abstract

This study aimed to explore an effective, simple, and time-saving method for astaxanthin accumulation. Wild-type Saccharomyces cerevisiae as a bioreactor, the SpcrtR gene was first ligated with the signal peptide S to construct pYES2/NT-A-S-SpcrtR plasmid in Saccharomyces cerevisiae. The detection of SDS-PAGE and Western blotting protein proved that SpCRTR was successfully extracellular expressed in Saccharomyces cerevisiae. The target product astaxanthin was produced by co-fermentation of Spirulina platensis and recombinant Saccharomyces cerevisiae. The test results showed that after 18 h of fermentation, the astaxanthin concentration was highest in the mixed fermentation broth with 4% Spirulina platensis and recombinant Saccharomyces cerevisiae, and the content of astaxanthin was 0.25 ± 0.02 μg/mL. In addition, the source of astaxanthin was explored. During the fermentation process of the Saccharomyces cerevisiae strain, SpCRTR enzyme catalyzed the Spirulina platensis canthaxanthin, which almost completely converted into astaxanthin, providing a simple method for astaxanthin synthesis. Compared with culture of Haematococcus pluvialis, this culture route not only shortens culture time, but also eliminates the limitation of the conditions in the culture process.

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Funding

This work was supported by grants from the National Key R&D Program of China (2019YFD1002400), the Beijing Nova Program (Z201100006820048), and the National promotion project of scientific and technological achievements in forestry and grassland (2020133135).

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Authors and Affiliations

  1. Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Hai-Dian District, Beijing, 100083, People’s Republic of China

    Jun Ma, Huan-huan Yan, Chen-qiang Qin, Ya-xin Liang & Di-feng Ren

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  1. Jun Ma
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  2. Huan-huan Yan
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  3. Chen-qiang Qin
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  4. Ya-xin Liang
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  5. Di-feng Ren
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Contributions

Difeng Ren, Jun Ma, Huan-huan Yan made substanitial contributions to the design of the work, analysis, experiments and wrote the manuscript. Jun Ma, Chen-qiang Qin and Ya-xin revised it critically for important content and approved the version to be published.

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Correspondence to Di-feng Ren.

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Jun Ma and Huan-Huan Yan are co-authors.

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Ma, J., Yan, Hh., Qin, Cq. et al. Accumulation of Astaxanthin by Co-fermentation of Spirulina platensis and Recombinant Saccharomyces cerevisiae. Appl Biochem Biotechnol 194, 988–999 (2022). https://doi.org/10.1007/s12010-021-03666-x

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  • DOI: https://doi.org/10.1007/s12010-021-03666-x

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