Red Yeast Cells Research Articles

Pigmentation of Rainbow Trout with Enzyme-Treated and Spray-DriedPhaffia rhodozyma

Abstract Treatments of intact red yeast (Phaffia rhodozyma) cells by mechanical milling (MY), enzyme treatment (EY), spray-drying (SY), or extraction of the carotenoids (C) prior to inclusion in the diet of rainbow trout (Oncorhynchus mykiss) all resulted in excellent coloration and pigmentation of skin and muscle tissues with astaxanthin. There were significant (P < 0.025) differences in red flesh color of trout after 8 weeks: MY > EY > SY > C > pigment-free diet. Round weight was lower and flesh moisture content was higher for fish fed extracted carotenoids (C) than for trout fed the other experimental diets. The excellent pigmentation with diet containing SY appears to mitigate prior concern that astaxanthin is not assimilated by trout from intact red yeast.

Purification and some properties of Sporobolomyces red yeast cell wall lytic enzyme.

Purification and some properties of Sporobolomyces red yeast cell wall lytic enzyme.

Structure of fucogalactomannan of red yeast cell wall.

Fucogalactomannan was obtained from the walls of Rhodotorula glutinis K-24 by alkaline extraction, pronase digestion, and alcohol precipitation. This purified polysaccharide was composed of fucose, galactose and mannose in the molar ratio of 1:2.5 :2, and occupied about 20% of the cell wall. In the successive Smith degradation, mannose residues were resistant to periodate oxidation, whereas most of galactose residues were degraded, releasing threitol and arabinose. It appeared that mannose residues consisted of a backbone of the polysaccharide and all or part of the galactose residues might be of a furanose type. By partial acid hydrolysis of fucogalactomannan, three kinds of oligosaccharide containing fucose and galactose were obtained. Their structures were identified as Galf(1→6)Galf, Fuc(1→2)Galf(1→2)Galf(1→6)Galf, and Fuc(1→2)Galf(1→6)Galf(1→2)Galf(1→6)Galf, respectively. The methylation analysis revealed that the polysaccharide consisted of (1→3)-linked mannose residues, all of which were branched a...

Red Yeast Cell Lysis by Red Yeast Cell Wall Lytic Enzyme and Protease

Red Yeast Cell Lysis by Red Yeast Cell Wall Lytic Enzyme and Protease

Red yeast cell lysis by red yeast cell wall lytic enzyme and protease.

The purified red yeast cell wall lytic enzyme of Penicillium lilacinum No. 2093 has a potent saccharifying activity against cell walls, but the living cell lytic activity of it is considerably lower than that of the culture filtrate. Therefore, the living cell lytic factors in the culture filtrate were examined. The alkaline protease of Pen. lilacinum played an important role for living cell lysis. The synergistic effect on living cell lysis was also detected, when acid proteases from various origins were combined with the cell wall lytic enzyme. These results indicated that the protein layers of red yeast cell surface inhibited the action of a glycanase,cell wall lytic enzyme, and the protein molecule contributed to retain the rigid structure of the wall.

Characterization of oligosaccharides from an enzymatic hydrolyzate of red yeast cell walls by lytic enzyme.

Eight oligosaccharides were isolated from an enzymatic hydrolyzate of cell walls of Rh. glutinis K-24 with red yeast cell wall lytic enzyme of Penicillium lilacinum. Two of these oligosaccharides were composed of mannose only and the others were composed of mannose and glucose. Linkage type between mannoses in the oligosaccharides was mainly β-1-4 bond. All of the linkages between glucose and mannose were β-1-6 bonds. The red yeast cell wall lytic enzyme hydrolyzed β-1-3 mannoside bond. Thus there might be a considerable amounts of β-1-3 mannoside bonds in cell walls. From these results, it might be concluded that main component of cell walls of red yeast was a β-glucomannan and the lytic enzyme from Pen. lilacinum was a glucomannase.

Physicochemical and chemical properties of red yeast cell wall lytic enzyme from Penicillium lilacinum.

Physicochemical and chemical properties of red yeast cell wall lytic enzyme from Penicillium lilacinum.

Isolation and characterization of oligosaccharides from an enzymatic hydrolyzate of red yeast cell walls.

Isolation and characterization of oligosaccharides from an enzymatic hydrolyzate of red yeast cell walls.

Studies on the red yeast cell wall. I. Isolation and identification of red yeast cell wall lytic enzyme producing microorganism.

A fungi producing red yeast cell wall lytic enzyme was isolated from soil. This strain was identified as Penicillium lilacinum by taxonomical characteristics. When this strain was aerobically cultured in a medium containing 2% (wet) Rh. glutinis cell, 1 % glucose, 1 % meat extract, 0.5% KH2PO4, and 0.05% MgSO4 7H2O at pH 6.0, a remarkable amount of lytic enzyme was produced in the culture filtrate. In addition to red yeast cell wall lytic enzyme, dextranase and laminarinase activity were detected in the culture filtrate.

Studies on the red yeast cell wall. II. Purification and some properties of red yeast cell wall lytic enzyme.

The red yeast cell wall lytic enzyme of Penicillium lilacinum No. 2093 was purified about 220 fold with a yield of 22% from the culture filtrate by ammonium sulfate fractionation, DEAE-cellulose and CM-cellulose column chromatography and Bio-Gel P-60 gel filtration. The enzyme was most active at pH 4.0_??_4.5 and 50°C. The enzyme was stable at pH value from 3.5 to 7.0 on 20 hr incubation at 37°C. The enzyme released reducing sugar from the red yeast cell walls, but Saccharomyces yeasts did not show any susceptibility to the enzyme.

Isolation and Identification of Red Yeast Cell Wall Lytic Enzyme Producing Microorganism

Isolation and Identification of Red Yeast Cell Wall Lytic Enzyme Producing Microorganism