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Foods: Bioactives, Foods: Bioactives, Processing, Quality and Nutrition

MDPI e-conference

10-12 April 2013 http://www.mdpi.com/journal/foods

isorenieratene

OH

3-hydroxy-isorenieratene

OH O H

3,3’-di-hydroxy-isorenieratene

MICROBIAL ARYL CAROTENOIDS MICROBIAL ARYL CAROTENOIDS AS BIOACTIVE FOOD INGREDIENTS

P f L t DUFOSSÉ

• Prof. Laurent DUFOSSÉ

Food Science Laboratory University of Réunion Island – France y laurent.dufosse@univ-reunion.fr

Aryl carotenoids such as isorenieratene and hydroxyl derivatives are produced by a very small number of microorganisms. Some are anaerobic and photosynthetic (Chlorobiaceae, Chromatiaceae…). Non photosynthetic bacteria are more easy to use and aryl carotenoid d i B ib i li S di l i d

• ccurrence was reported in Brevibacterium linens, Streptomyces mediolani and

Mycobacterium aurum, all belonging to Actinomycetales, an order of Actinobacteria.

isorenieratene

OH

3-hydroxy-isorenieratene

OH O H

3,3’-di-hydroxy-isorenieratene

Streptomyces mediolani

Brevibacterium linens: th f d d b t i the food grade bacteria producing aryl carotenoids

Producers : SKW Biosystems Rhodia

• Chr. Hansen

Gram positive bacteria i t d

• range pigmented

impart strong odor to ripened cheese Not only color !!!

Brevibacterium linens: th f d d b t i the food grade bacteria producing aryl carotenoids

Color range available from producers

Brevibacterium linens: the food grade bacteria producing aryl carotenoids p g y Bacteria used in dairy Bacteria used in dairy processing, ripening of smeared cheeses

RED-SMEAR and RELATED ONES WHICH KIND OF CHEESES ??

Colored rind

(pale orange to almost red) Inside is yellowish, more or less creamy

RED-SMEAR CHEESES and RELATED ONES: NOT ONLY FRENCH PRODUCTS H (B l i ) Limburger or Tilsit (D, USA) Herve (Belgium) Brick cheese (USA) Münster (D) Liederkranz (USA) Taleggio (Italy)

SOFT CHEESES ARE VERY IMPORTANT IN FRENCH LIFE, some examples Ami du Chambertin Ami du Chambertin Crémier de Chaumes Epoisses

SOFT CHEESES ARE VERY IMPORTANT IN FRENCH LIFE, some examples Carré de l ’Est Carré de l Est Livarot Langres

SOFT CHEESES ARE VERY IMPORTANT IN FRENCH LIFE, some examples Maroilles Munster Rollot

Examples of cheeses Examples of cheeses 100% colored with B. linens

Epoisses Maroilles

Brevibacterium linens: th f d d b t i the food grade bacteria producing aryl carotenoids

1,0

Carotenoid

(mg/L) 0,6 0,7 0,8 0,9

a a b

b c d e f f c d e b c d e f g

Carotenoid production investigated

Pigments 0 1 0,2 0,3 0,4 0,5

j

g h i h g g h i

investigated for hundreds

• f strains

RRL B-4210 ATCC 9172 TCC 19391 CC 9175 (a) CC 9175 (b) . sav2 sav4 sav1 sav3 (a) sav3 (b) sav5 sav6 .. ind1 ind10 ind2 ind6 ind7 ind8 ind9 ind13 ind12 ind4 ind3 ind11 ind5 0,0 0,1

50-600 g/L

NR A AT ATC ATC standard wild industrial Strains

Brevibacterium linens: Brevibacterium linens:

the biosynthetic pathway

phytoene lycopene phytoene desaturase (crtI) lycopene lycopene cyclase (crtY)

Classical pathway up to -carotene,

-carotene

-carotene desaturase/methyl transferase (crtU)

then intervention of a desaturase / methyl transferase

-isorenieratene

-carotene desaturase/methyl transferase (crtU)

methyl transferase, followed by hydroxylation

isorenieratene hydroxylase (crt??)

P450

y y involving a P450

O H

3 hydroxy isorenieratene

OH

hydroxylase (crt??)

P450

O H

3,3' di hydroxy isorenieratene

Brevibacterium linens: th f d d b t i the food grade bacteria producing aryl carotenoids

)

2,0

3A

Carotenoid

g/L) - Pigments (mg/L

0,8 1,2 1,6

D M g/L (exp)

production is growth

Dry Matter (g

0,0 0,4

D.M. g/L (exp) D.M. g/L (mod) Pigments mg/L (exp) Pigments mg/L (mod) 0,08

3B

is growth associated

• ductivity (g DM/L.h)

pigments/L.h)

0,04 0,06 g D.M. /L.h mg pigments/L.h

3B

(primary metabolism)

Ti (h )

20 40 60 80 100 120 140

Instant pro (mg

0,00 0,02

Time (hours)

Health properties p p

• f aryl carotenoids

When tested among carotenoids including astaxanthin, -cryptoxanthin, zeaxanthin and lutein, 3,3’-dihydroxyisorenieratene (DHIR) proved to be a superior, a “top of the list” antioxidant (best radical scavenger and singlet oxygen quencher). The experimental date obtained through various antioxidative activity tests suggest that DHIR acts as a bifunctional radical scavenger owing to its polyenic and phenolic sub-structures.

Pr Laurent DUFOSSÉ Pr Laurent DUFOSSÉ Food Science Laboratory University of Réunion Island University of Réunion Island F-97715 Saint-Denis France E-mail : laurent.dufosse@univ-reunion.fr

Réunion island