Foods: Bioactives, Foods: Bioactives, Processing, Quality and - PowerPoint PPT Presentation

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 H O 3,3’-di-hydroxy-isorenieratene MICROBIAL ARYL CAROTENOIDS MICROBIAL ARYL CAROTENOIDS AS BIOACTIVE FOOD INGREDIENTS P Prof. Laurent DUFOSSÉ f L t 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 occurrence was reported in Brevibacterium linens , Streptomyces mediolani and d i d B ib i li S di l i Mycobacterium aurum, all belonging to Actinomycetales, an order of Actinobacteria. isorenieratene OH 3-hydroxy-isorenieratene OH H O Streptomyces mediolani 3,3’-di-hydroxy-isorenieratene

Brevibacterium linens : th the food grade bacteria f d d b t i producing aryl carotenoids Producers : SKW Biosystems Rhodia Chr. Hansen Gram positive bacteria orange pigmented i t d impart strong odor to ripened cheese Not only color !!!

Brevibacterium linens : th the food grade bacteria f d d b t i 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 Herve (Belgium) (B l i ) Limburger or Tilsit (D, USA) Münster (D) Brick cheese (USA) Taleggio (Italy) Liederkranz (USA)

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 Rollot Munster

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

Brevibacterium linens : the food grade bacteria th f d d b t i producing aryl carotenoids 1,0 a 0,9 b a 0,8 b c b c d d e 0,7 c d e (mg/L) f 0,6 e f Carotenoid Carotenoid f g g Pigments g 0,5 g 0,4 h h i h i production j 0,3 0,2 investigated investigated 0,1 0 1 for hundreds 0,0 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 of strains A AT NR ATC ATC 50-600  g/L standard wild industrial Strains

Brevibacterium linens : Brevibacterium linens : phytoene the biosynthetic pathway phytoene desaturase (crtI) lycopene lycopene lycopene cyclase (crtY) Classical pathway  -carotene  -carotene desaturase/methyl transferase (crtU) up to  -carotene, then intervention of  -carotene desaturase/methyl transferase (crtU)  -isorenieratene a desaturase / methyl transferase, methyl transferase followed by P450 hydroxylase (crt??) isorenieratene hydroxylation y y involving a P450 H O P450 hydroxylase (crt??) 3 hydroxy isorenieratene OH H O 3,3' di hydroxy isorenieratene

Brevibacterium linens : the food grade bacteria th f d d b t i producing aryl carotenoids 2,0 3A ) g/L) - Pigments (mg/L 1,6 1,2 Carotenoid 0,8 D M g/L (exp) D.M. g/L (exp) Dry Matter (g D.M. g/L (mod) 0,4 Pigments mg/L (exp) production Pigments mg/L (mod) 0,0 0,08 is growth is growth 3B 3B oductivity (g DM/L.h) 0,06 pigments/L.h) associated 0,04 g D.M. /L.h mg pigments/L.h (primary Instant pro (mg 0,02 metabolism) 0,00 0 20 40 60 80 100 120 140 Time (hours) Ti (h )

Health properties p p of 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