Optimization of enzymatic extraction of astaxanthin from Xanthophyllomyces dendrorhous using a recombinant cellulase

• Published in: Biotechnology and bioprocess engineering Vol. 30; no. 4; pp. 694 - 702
• Main Authors: Lee, YouKyeong, Han, Sung Ok, Ko, Young Jin, Hyeon, Jeong Eun
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Nature B.V 01.08.2025
• Subjects: Algae; Antioxidants; Astaxanthin; Bioavailability; Carotenoids; Cell walls; Cellulase; Competition; Crustaceans; E coli; Efficiency; Enzymatic activity; Enzymes; Food consumption; Food industry; Functional foods & nutraceuticals; Infectious diseases; Microorganisms; Physiology; Plasmids; Red pigments; Solvent extraction processes; Toxicity; Ultrasonic imaging; Xanthophyllomyces dendrorhous; Yeast; United States > US
• ISSN: 1226-8372; 1976-3816
• DOI: 10.1007/s12257-025-00207-9

In the food industry, interest in and consumption of health-functional foods for antioxidants and immune enhancement are increasing significantly due to aging and the emergence of novel infectious diseases. As a result, research on functional compounds is being actively conducted. Astaxanthin, a ketocarotenoid-type red pigment, has been studied for its potent antioxidant properties, which are approximately ten times stronger than those of other carotenoids. However, the chemical form of astaxanthin has lower bioavailability and stability compared to natural extracts. In this study, a cellulase enzyme for degrading the cell wall of Xanthophyllomyces dendrorhous was developed using a recombinant microorganism. Additionally, astaxanthin extracted from X. dendrorhous was analyzed using HPLC. As a result, enzyme production was successfully achieved in the recombinant microorganism, and the enzymatic activity of the prepared enzyme was confirmed both qualitatively and quantitatively. The enzyme reaction method, which yielded an astaxanthin concentration of 0.04966 mg/mL, was identified as a more suitable extraction approach compared to the soy oil mixing method, which resulted in a lower concentration of 0.00251 mg/mL. Through these findings, the extraction method using enzymatic reactions is expected to be directly applicable to the functional food market for products containing astaxanthin extracted from X. dendrorhous.