1. Characterization of the C50 carotenoids produced by strains of the cheese-ripening bacterium Arthrobacter arilaitensis
- Author
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Yves Le Mao, Francesco Cacciola, Paola Donato, Yanis Caro, Laurent Dufossé, Daniele Giuffrida, Nuthathai Sutthiwong, Christophe Monnet, Paola Dugo, Emmanuelle Girard-Valenciennes, Mireille Fouillaud, Dipartimento di Scienze dell'Ambiente, della Sicurezza, del Territorio, degli Alimenti e della Salute, Università degli studi di Messina, Thailand Institute of Scientific and Technological Research (TISTR), Thailand Institute of Scientific and Technological Research, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments (LCSNSA), Université de La Réunion (UR), Università Campus Bio-Medico di Roma / University Campus Bio-Medico of Rome ( UCBM), Dipartimento di Scienze del Farmaco e dei Prodotti per la Salute, Université de La Réunion - Faculté des Sciences et Technologies (FST), laboratoire de biotechnologie agroalimentaire, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Laboratoire ANTiOX, and Université de Brest (UBO)
- Subjects
0301 basic medicine ,chemistry.chemical_classification ,Chromatography ,Elution ,030106 microbiology ,Cheese ripening ,Atmospheric-pressure chemical ionization ,Biology ,biology.organism_classification ,Applied Microbiology and Biotechnology ,[SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology ,Terpenoid ,03 medical and health sciences ,Pigment ,chemistry ,Red-smear cheese ,Corynebacterium-glutamicum ,Brevibacterium-linens ,Biosynthetic--pathway, C-50 ,C50-carotenoids ,Microorganisms, Pigmentation ,visual_art ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Mass spectrum ,visual_art.visual_art_medium ,Carotenoid ,Bacteria ,Food Science - Abstract
International audience; Pigments were extracted from cheese-ripening bacteria belonging to the species Arthrobacter arilaitensis, which plays a role in the colour of cheese. A chromatographic method was applied to characterise the pigment profile. Based on the UVevisible (UVevis) spectra, the mass spectra, and the elution order, eight different carotenoids were identified from the strains. Four of the pigments, namely, all-E-decaprenox-anthin, all-E-sarcinaxanthin, 9-Z-decaprenoxanthin and 15-Z-decaprenoxanthin, which were present as free-form main carotenoids (i.e., non-glycosylated), have been characterised by their UVevis and mass spectra, both in atmospheric-pressure chemical ionisation negative [APCI (À)] and positive modes. The other minor carotenoids, namely, sarcinaxanthin monoglucoside pentaacetate, decaprenoxanthin mon-oglucoside, decaprenoxanthin diglucoside, decaprenoxanthin-C16:0 (decaprenoxanthin-palmitate), present in very low amounts, were only detected in the APCI (À) ionisation mode. Our results provide the first chemical characterisation of the pigments produced by cheese-ripening A. arilaitensis strains, which has not previously been reported.
- Published
- 2016
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