Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica |
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Authors: | Mirna Patricia Santiago-G mez, Hoa Tran Thanh, Joë lle De Coninck, R my Cachon, S lim Kermasha, Jean-Marc Belin, Patrick Gervais,Florence Husson |
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Affiliation: | aLaboratoire de Génie des Procédés Microbiologiques et Alimentaires (GPMA), Université de Bourgogne, Campus Universitaire Montmuzard, 1, esplanade Erasme, 21000 Dijon, France;bDepartment of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste-Anne-de-Bellevue, Quebec, Canada H9X 3V9 |
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Abstract: | Hexanal produced by cells of a recombinant Yarrowia lipolytica yeast expressing the hydroperoxide lyase (HPL) from green bell pepper fruit was studied under oxido-reducing conditions using the reducing dithiotreitol and oxidizing potassium ferricyanide compounds. The combined effect of pH, linoleic acid 13-hydroperoxides concentration, temperature and oxido-reducing molecules on the hexanal production was studied. Significant positive effects for the hexanal production were found using high concentrations of hydroperoxides (100 mM, 30 g/L). Adding reducing molecules enhanced significantly hexanal production while the oxidizing molecules had an inhibitory effect. Combined effects of 13-hydroperoxides and dithiotreitol were optimised by a central composite design and a model was proposed. Finally, 6 mM (600 mg/L) of hexanal was obtained when 119 mM of 13-hydroperoxides (37 g/L) and 50 mM of dithiotreitol were introduced directly in the biocatalytic medium of the yeast Y. lipolytica. |
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Keywords: | Hexanal Redox potential Dithiotreitol Potassium ferricyanide Yarrowia lipolytica |
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