Biotecnología

 

Producción de trehalosa a partir de levaduras no-convencionales

 

Trehalosa production from non-conventional yeasts

 

J.C. González-Hernández¹*, M.A. Alcántar-Covarrubias¹ y C. Cortés-Rojo²

 

¹ Laboratorio de Bioquímica del Departamento de Ing. Bioquímica del Instituto Tecnológico de Morelia, Ave. Tecnológico # 1500, Colonia Lomas de Santiaguito, C. P. 58120, Morelia, Michoacán, México. *Autor para la correspondencia. E-mail: jcgh1974@yahoo.com, Tel. (+52-433) 3121570. Ext. 231., Fax (+52-433) 3121570. Ext. 211.

² Instituto de Investigaciones Químico-Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Edificio B-3 Ciudad Universitaria, C.P. 58030, Morelia, Michoacán, México.

 

Recibido 4 de Noviembre 2013
Aceptado 24 de Enero de 2014

 

Resumen

La trehalosa es un disacárido formado por dos moléculas de D-glucosa, cuya estructura y propiedades fisicoquímicas únicas le confieren gran estabilidad. Este carbohidrato se acumula en el citosol de las levaduras bajo condiciones de estrés abiótico debido a su efecto protector contra la desecación, altas temperaturas, congelación, alta salinidad y oxidación. Debido a estas propiedades, la trehalosa tiene importantes aplicaciones en la industria alimentaria, cosmética, farmacéutica y en la investigación. Se realizó un análisis comparativo de la producción de trehalosa en las levaduras no-convencionales Saccharomyces kluyveri, Candida shehatae y Candida guilliermondii, evaluando el efecto de dos temperaturas de crecimiento (28 y 34 °C y dos métodos de ruptura celular (mecánica con perlas de vidrio o térmica mediante ebullición). La tasa de crecimiento (celulas/mL) de las células cultivadas a 34 °C disminuyó en comparación con el crecimiento a 28 °C. S. kluyveri produjo la mayor cantidad de biomasa en comparación con las levaduras del genero Candida, C. shehatae fue la única levadura en la cual no se detectó producción de trehalosa bajo ninguna condición de temperatura. Se determinó que C. guilliermondii produce la mayor cantidad de trehalosa en relación a las otras dos especies de levaduras en base a la prueba de Tukey-Kramer.

Palabras clave: Candida shehatae, Candida guilliermondii, Saccharomyces kluyveri, temperatura, estrés.

 

Abstract

Trehalose is a disaccharide constituted by two molecules of D-glucose, whose unique structural and physicochemical properties are responsible for its high stability. This carbohydrate accumulates inside the cytosol of yeast during abiotic stress due to its protective effect against desiccation, high temperatures, freezing, high salinity and oxidation. For this reason, trehalose has important applications in food, cosmetic, pharmaceutical industries and research. In this study, it was performed a comparative analysis of trehalose production in non-conventional yeasts Saccharomyces kluyveri, Candida shehatae and Candida guilliermondii evaluating the effect of two growth temperatures (28 and 34°C) and two methods of cell breakage (mechanical or thermal disruption by bead beating or boiling, respectively). The growth rate (cells/mL) of the cells cultured at 34°C was lower in comparison with the growth at 28°C. S. kluyveri produced the higher amount of biomass in comparison with the yeasts from the Candida, C. shehatae was the only yeast in which no trehalose production was detected at any temperature. Based on Tukey-Kramer test, it was determined that C. guilliermondii yields the higher amount of trehalose in contrast to the two other species of yeast tested.

Key words: Candida shehatae, Candida guilliermondii, Saccharomyces kluyveri, temperature, stress.

 

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