Environment‐Friendly Synergistic Abiotic Stress for Enhancing the Yield of Lipids from Oleaginous Yeasts. Issue 11 (13th September 2021)

• Record Type: Journal Article
• Authors: Chaturvedi, Shivani; Sadaf, Ayesha; Bhattacharya, Amrik; Rout, Prasant Kumar; Nain, Lata; Khare, Sunil Kumar
• Is Part Of: European journal of lipid science and technology. Volume 123:Issue 11(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-09-13
• Subjects: cocoa‐butter -- ionic liquids -- lipid thermo‐stability -- oleaginous yeast -- stress -- table salt; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.202000376
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract: The microbial lipids isolated from oleaginous yeasts are a potential alternative to tree borne oils. There is a need to optimize and enhance the production of lipid by various stress approaches. In the present study, yeasts are subjected to physico‐chemical stresses, and growth, as well as lipid concentration at different time intervals are monitored. It is found that the nanoparticles (NP) such as Ag‐NP and Zn‐NP have an inhibitory effect on yeast growth. Most yeast strains show an increase in growth and lipid accumulation when ionic liquid (1‐ethyl‐3‐methylimidazolium acetate) ([EMIM][OAc]) and table salt (NaCl) stress are applied. Lipid is chemically characterized using gas chromatography furnished with flame ionization detector (GC‐FID), GC/MS, and NMR techniques. It contains a higher percentage of saturated fatty acids (SFA: 74.3%), monounsaturated fatty acids (19.1%) with low amounts of polyunsaturated fatty acids (1.9%). The thermo‐stability study reveals that the lipid have higher volatility (380–410 °C) as closely compared with coconut oil, and much lower with respect to the winged bean oil (430–470 °C). The melting point of the lipids (37 °C) is determined through differential scanning calorimetry (DSC). The DSC and physico‐chemical properties are supported that the yeast lipids may use as a cocoa‐butter substitute. Production of lipid under NaCl stress (200 × 10 −3 m ) is more than 60.4% higher as compared to the control. However, the combined stress effect of NaCl (200 × 10 −3 m ) and 15 × 10 −3 m of [EMIM][OAc] results in more than 96.4% yield of lipid. The exchange of inorganic and organic ions in combined treatment forces the microbial cells to accumulate more amounts of lipid, which may form a lipid‐emulsion layer to protect the cell from osmosis. It is interestingly observed that the stress cells shift the flux to accumulate a significantly improved percentage of SFA, which could be provided better protection cover due to its expanded structure, less reactive characteristics, and completely insoluble nature in ionic‐aqueous solvent. Practical applications : Oleaginous yeast is multiplied in a very limited space, and easily scalable for sustainable production of lipid to meet its commercial demand. This novel approach for enhancing the yield of lipid with the application of synergistic stress in between NaCl and the green solvent (ionic liquid) is being reported for the first time. This lipid has potential alternative applications as cocoa‐butter. Abstract : Oleaginous yeasts are subjected to physico‐chemical stresses, and combined stress approach using NaCl (200 × 10 −3 m ) as well as [EMIM][OAc] (15 × 10 −3 m ) enhances the lipid production by 96.4%. The exchange of inorganic and organic ions in aqueous medium forces the microbial cells to accumulate more amounts of lipid, which is composed of enrich percentage of saturated fatty acids (74.3%) and monounsaturated fatty acids (19.1%). Saturated lipids produces the pseudo‐membrane to better protect cells from osmosis. This greener stress mechanism is a novel approach for lipid manipulation to find the composition suitable as cocoa‐butter substitute.