Presentation Information
[1AFOB-09-KL]Metabolically Engineered Yeast as a High-Efficiency Vehicle for Carotenoid Fortification of Food and Animal Feed
○Laran T Jensen1, Chanseyha Chhay1, Marisa Lohitnawin1, Vorawit Ananphongmanee1, Sabila Ratu Patria1, Manoosak Wongphatcharachai2, Pichaya Jariyahatthakij2, Amornrat N. Jensen1, Pairat Srichana2 (1. Mahidol University (Thailand), 2. Charoen Pokphand Foods Public Company Limited (Thailand))
Keywords:
Yeast,lycopene,beta-carotene,yolk pigmentation,milk fortification
Purpose: Carotenoids such as lycopene and beta-carotene are important additives for food and animal feed due to their health-promoting effects as well as their industrial utility as color agents. However, the low bioavailability of carotenoids from common sources limits its effective utilization as an additive in food and feed. Enhancing bioavailability of carotenoids for food and feed fortification would promote improved health of both animals and human consumers.
Methods: Baker’s yeast, Saccharomyces cerevisiae, engineered to produce lycopene and beta-carotene, was examined as a supplement in food and feed. Lycopene preparations were utilized in poultry feed to replace synthetic dyes. Fortification of lycopene in eggs was determined based on enhanced pigmentation and lycopene content of egg yolk. Egg quality, egg production, and health of hens were also monitored. In addition, fortification of whole milk with beta-carotene as a water-soluble protein complex was examined for stability of this carotenoid under conditions typical for milk storage.
Results: Improved bioavailability of lycopene was achieved using an oil-based formulation of carotenoids extracted from yeast. Feed supplemented with the carotenoid extract oil enhanced yolk color compared to feed without added dyes, giving a color score equivalent to commercial feed. Lycopene fortified feed resulted in the accumulation of lycopene at eight-fold higher concentration compared to previous reports. Cow milk fortified with dispersible, water-soluble protein complexes of beta-carotene provided a stable form of this pro-vitamin A carotenoid.
Conclusion: These results demonstrate the utility of extracts from engineered yeast as a carotenoid supplement with high bioavailability for poultry feed, both as a color agent and to promote lycopene fortification as well as the potential for beta-carotene fortification in dairy products.
Methods: Baker’s yeast, Saccharomyces cerevisiae, engineered to produce lycopene and beta-carotene, was examined as a supplement in food and feed. Lycopene preparations were utilized in poultry feed to replace synthetic dyes. Fortification of lycopene in eggs was determined based on enhanced pigmentation and lycopene content of egg yolk. Egg quality, egg production, and health of hens were also monitored. In addition, fortification of whole milk with beta-carotene as a water-soluble protein complex was examined for stability of this carotenoid under conditions typical for milk storage.
Results: Improved bioavailability of lycopene was achieved using an oil-based formulation of carotenoids extracted from yeast. Feed supplemented with the carotenoid extract oil enhanced yolk color compared to feed without added dyes, giving a color score equivalent to commercial feed. Lycopene fortified feed resulted in the accumulation of lycopene at eight-fold higher concentration compared to previous reports. Cow milk fortified with dispersible, water-soluble protein complexes of beta-carotene provided a stable form of this pro-vitamin A carotenoid.
Conclusion: These results demonstrate the utility of extracts from engineered yeast as a carotenoid supplement with high bioavailability for poultry feed, both as a color agent and to promote lycopene fortification as well as the potential for beta-carotene fortification in dairy products.
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