| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Hortaliças. |
|
Data corrente: |
23/10/2012 |
|
Data da última atualização: |
24/10/2012 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
Autoria: |
MALDONADE, I. R.; SCAMPARINI, A. R. P.; RODRIGUES-AMAYA, D. |
|
Afiliação: |
IRIANI RODRIGUES MALDONADE, CNPH. |
|
Título: |
Torulene: a yeste carotenoid with functional properties. |
|
Ano de publicação: |
2012 |
|
Fonte/Imprenta: |
In: INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS, 3.; CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE & TECHNOLOGY FOR TROPICAL FRUITS, 3., 2012, Aracaju. [Abstracts...]. Aracaju: ISHS; UFS; SBCTA, 2012. |
|
Descrição Física: |
CD-ROM |
|
ISBN: |
978-85-63641-01-4 |
|
Idioma: |
Inglês |
|
Notas: |
Apresentação Oral. |
|
Conteúdo: |
Carotenoids are natural pigments responsible for the yellow to red color of many vegetables and flowers, which some of these compounds are precursors of vitamin A, due to the presence of ?-ring in their structure. The deficiency of vitamin A is
still a serious public health problem in developing countries. Torulene is a carotenoid that has provitamin A activity, it should be an effective antioxidant because it has 13 conjugated double bonds (compared to 11 in ?-carotene) and it has a vivid red color. Recently, a new dietary supplement containing red yeast had been launched in the market because of its antioxidant properties. Torulene can be produced by fermentation of red yeasts of Rhodotorula sp, being the major carotenoid in Rhodotorula mucilaginosa. The present work aimed to study the effect of fermentation process condition to produce torulene by Rhodotorula
mucilaginosa. The assays were carried out using 500 mL Erlenmeyer flasks with 200 mL of YM medium. Each flask was inoculated with 7.5% (v/v) of inoculum and was incubated at 200 rpm in a rotary shaker for 5 days. The effects of salts, initial pH, light and temperature were studied. The carotenoids profile was determined by spectrophotometer and HPLC. The red-purple torulene absorbed maximally at 460, 484, and 518 nm in petroleum ether, with defined structure (%III/II=54). Increasing temperature from 20 to 30°C, torulene production was enhanced by carotenogenesis. In the presence of light, torulene was slightly favored. The initial pH had no significant influence on biomass production neither on carotenoid formation. Magnesium sulfate had positive effect only on biomass formation. MenosCarotenoids are natural pigments responsible for the yellow to red color of many vegetables and flowers, which some of these compounds are precursors of vitamin A, due to the presence of ?-ring in their structure. The deficiency of vitamin A is
still a serious public health problem in developing countries. Torulene is a carotenoid that has provitamin A activity, it should be an effective antioxidant because it has 13 conjugated double bonds (compared to 11 in ?-carotene) and it has a vivid red color. Recently, a new dietary supplement containing red yeast had been launched in the market because of its antioxidant properties. Torulene can be produced by fermentation of red yeasts of Rhodotorula sp, being the major carotenoid in Rhodotorula mucilaginosa. The present work aimed to study the effect of fermentation process condition to produce torulene by Rhodotorula
mucilaginosa. The assays were carried out using 500 mL Erlenmeyer flasks with 200 mL of YM medium. Each flask was inoculated with 7.5% (v/v) of inoculum and was incubated at 200 rpm in a rotary shaker for 5 days. The effects of salts, initial pH, light and temperature were studied. The carotenoids profile was determined by spectrophotometer and HPLC. The red-purple torulene absorbed maximally at 460, 484, and 518 nm in petroleum ether, with defined structure (%III/II=54). Increasing temperature from 20 to 30°C, torulene production was enhanced by carotenogenesis. In the presence of light, torulene was slightly favor... Mostrar Tudo |
|
Palavras-Chave: |
Alimentos funcionais; Levedura; Nutracêutica; Rhodoturula mucilaginosa. |
|
Thesagro: |
Carotenóide; Fermentação; Fermento. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
Marc: |
LEADER 02550naa a2200265 a 4500
001 1937498
005 2012-10-24
008 2012 bl uuuu u00u1 u #d
020 $a978-85-63641-01-4
100 1 $aMALDONADE, I. R.
245 $aTorulene$ba yeste carotenoid with functional properties.
260 $c2012
300 $cCD-ROM
500 $aApresentação Oral.
520 $aCarotenoids are natural pigments responsible for the yellow to red color of many vegetables and flowers, which some of these compounds are precursors of vitamin A, due to the presence of ?-ring in their structure. The deficiency of vitamin A is still a serious public health problem in developing countries. Torulene is a carotenoid that has provitamin A activity, it should be an effective antioxidant because it has 13 conjugated double bonds (compared to 11 in ?-carotene) and it has a vivid red color. Recently, a new dietary supplement containing red yeast had been launched in the market because of its antioxidant properties. Torulene can be produced by fermentation of red yeasts of Rhodotorula sp, being the major carotenoid in Rhodotorula mucilaginosa. The present work aimed to study the effect of fermentation process condition to produce torulene by Rhodotorula mucilaginosa. The assays were carried out using 500 mL Erlenmeyer flasks with 200 mL of YM medium. Each flask was inoculated with 7.5% (v/v) of inoculum and was incubated at 200 rpm in a rotary shaker for 5 days. The effects of salts, initial pH, light and temperature were studied. The carotenoids profile was determined by spectrophotometer and HPLC. The red-purple torulene absorbed maximally at 460, 484, and 518 nm in petroleum ether, with defined structure (%III/II=54). Increasing temperature from 20 to 30°C, torulene production was enhanced by carotenogenesis. In the presence of light, torulene was slightly favored. The initial pH had no significant influence on biomass production neither on carotenoid formation. Magnesium sulfate had positive effect only on biomass formation.
650 $aCarotenóide
650 $aFermentação
650 $aFermento
653 $aAlimentos funcionais
653 $aLevedura
653 $aNutracêutica
653 $aRhodoturula mucilaginosa
700 1 $aSCAMPARINI, A. R. P.
700 1 $aRODRIGUES-AMAYA, D.
773 $tIn: INTERNATIONAL SYMPOSIUM ON MEDICINAL AND NUTRACEUTICAL PLANTS, 3.; CONFERENCE OF NATIONAL INSTITUTE OF SCIENCE & TECHNOLOGY FOR TROPICAL FRUITS, 3., 2012, Aracaju. [Abstracts...]. Aracaju: ISHS; UFS; SBCTA, 2012.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Hortaliças (CNPH) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 7 | |
| 3. |  | RODRIGUES, P. R.; MENEZES, L. de M.; SILVEIRA, I. D. B.; SUÑÉ, R. W.; CARDOSO, F. F. Milk chemical composition of beef cows from different genotypes raised in extensive system. In: REUNIÓN DE LA ASOCIACIÓN LATINOAMERICANA DE PRODUCCIÓN ANIMAL, 22., 2011, Montevideo, Uruguay. Memorias... Montevideo: Asociación Uruguaya de Producción Animal, 2011. 1 CD-ROM.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Pecuária Sul. |
|    |
| 4. | | GUSMÃO, M. H. A.; RODRIGUES, P. R.; SOARES, N. A.; ABREU, M. J. I. de; GOMIDE, C. A. de M.; PACIULLO, D. S. C. Características estruturais e acúmulo de forragem de Brachiaria ruziziensis sob duas densidades de plantio e intensidades de desfolha. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 23., 2019, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2019. (Embrapa Gado de Leite. Documentos, 234). 5 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
| |
| 5. | | JAGUARIBE, T. L.; SOARES, N. A.; RODRIGUES, P. R.; BELLAN, J. de S. L. N.; PACIULLO, D. S. C.; MORENZ, M. J. F.; GOMIDE, C. A. de M. Estrutura do dossel, massa de forragem e produção de leite em pastagem de cultivares de Brachiaria sp. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 23., 2019, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2019. (Embrapa Gado de Leite. Documentos, 234). 4 p.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
| |
| 6. | | GUSMÃO, M. H. A.; RODRIGUES, P. R.; SOARES, N. A.; SOUZA, E. M. B. de; SILVA, K. B. da; GOMIDE, C. A. de M.; PACIULLO, D. S. C. Dinâmica do crescimento de Brachiaria ruziziensis cv. BRS Integra, sob três severidades de desfolha. In: WORKSHOP DE INICIAÇÃO CIENTÍFICA DA EMBRAPA GADO DE LEITE, 24., 2019, Juiz de Fora. Anais... Juiz de Fora: Embrapa Gado de Leite, 2019. Editor Técnico: Leônidas Paixão Passos, Embrapa Gado de Leite.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Gado de Leite. |
| |
| 7. | | RODRIGUES, P. R.; PACIULLO, D. S. C.; SOARES, N. A.; GOMIDE, C. A. de M.; MORENZ, M. J. F.; LOPES, F. C. F.; SOUZA SOBRINHO, F. de; LANA, A. M. Q. Productive traits and nutritional value of Urochloa ruziziensis submitted to different planting densities and defoliation intensities. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, v. 75, n. 5, p. 1005-1015, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Gado de Leite. |
| |
| Registros recuperados : 7 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
