Identificação e isolamento de corantes naturais produzidos por actinobactérias / Identification and Isolation of Natural Colorants produced by Actinobacteria

AUTOR(ES)

Jacqueline Nakau Mendonça

FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

29/07/2011

RESUMO

The questionable use of synthetic colorants by food industry followed by an increasing consumer exigency concerning the ingestion of such artificial colorants, has attracted great attention of researches that are looking for healthier alternatives, for instance, the natural colorants. In this sense, the microorganisms present a powerful source of natural colorants, which are easily obtained in high yields by fermentative process. The main goal of this work is to study the potentiality of applying microorganisms as successful natural colorants producers. Initially, a visual screening was conducted using more than 1,000 microorganisms. As a result, two microorganisms of Streptomyces genus were selected, which were produced purple and red colored. Firstly, medium composition like nitrogen and carbon sources, as well as amino acid and iron additions were assayed. Secondly, agitation and luminosity where also evaluated. The crude extract obtained from the two selected microorganisms were then analyzed by employing spectrophotometric and spectrometric techniques. Results for Streptomyces violaceolatus, which produces a purple coloration in Starch-Casein medium, indicated that glycerol and yeast extract are the most promising carbon and nitrogen sources for colorant production. Additionally, this extract shows a great potential for further application in foods and cosmetics, once neither toxicological nor mutagenical activity were observed. In relation to Streptomyces sp., the red coloration observed in Potato-Dextrose medium, were also observed in sodium-caseinate culture medium .The crude extract was submitted to successive chromatographic processes, which allowed the isolation of Balmoralmicin, the compound that was responsible for the red coloration of the culture media. Based on these results, we can conclude that microorganisms are promising natural colorant producers, and for these reasons are likely to be applied in industry and to be produced in higher amounts.

ASSUNTO(S)

corantes naturais espectrometria de massas mass spectrometry micro-organismos microorganisms natural colorants

Documentos Relacionados

• Isolamento e identificação de actinobacterias em solos de terra preta antropogenica (TPA) da Amazonia Central por ARDRA e sequenciamento do gene 16S rRNA.
• Diversidade e bioprospecção de actinobactérias isoladas de manguezais.
• Extração de corantes naturais e oleos essenciais
• Identificação de actinobactérias e Thermoactinomyces spp. isolados do processo de compostagem para a produção de Agaricus brasiliensis
• Técnicas modernas em espectrometria de massas aplicadas no isolamento de bioherbicidas produzidos por microrganismos