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Molecular Regulation of Carotenoid Accumulation Enhanced by Oxidative Stress in the Food Industrial Strain Blakeslea trispora

Summary

Researchers studied how stressful conditions can make a fungus called Blakeslea trispora produce more carotenoids, which are natural pigments used to color food products. When exposed to chemical stressors like rose bengal or hydrogen peroxide, the fungus produced significantly more carotenoids – up to four times more in some cases. The study identified specific genes and cellular pathways responsible for this increased production, which could help food companies produce natural food colorants more efficiently.

Background

Blakeslea trispora is an important industrial strain for carotenoid production due to its rapid growth and high yield. Carotenoids are natural pigments with antioxidant properties widely used in food industry applications. Oxidative stress has been shown to enhance carotenoid accumulation in various microorganisms.

Objective

This study examined how oxidative stress induced by rose bengal (RB) and hydrogen peroxide (H2O2) affects carotenoid accumulation and the underlying molecular mechanisms in B. trispora. The research aimed to identify key genes and regulatory pathways involved in stress-induced carotenoid biosynthesis.

Results

Maximum carotenoid yields of 459.38 ± 77.15 μg/g DCW at 0.4 g/L RB and 294.38 ± 14.16 μg/g DCW at 0.6% H2O2 were achieved. HMGR gene showed significant upregulation under both stress conditions. FUS3 transcription increased under both stresses, while HSP70 was upregulated specifically under H2O2 stress.

Conclusion

Oxidative stress enhances carotenoid accumulation in B. trispora through distinct regulatory pathways involving HMGR, MAPK signaling, and heat shock proteins. These findings provide insights for optimizing carotenoid production through targeted genetic engineering and stress management strategies.
  • Published in:Foods,
  • Study Type:Experimental Laboratory Study,
  • Source: 10.3390/foods14091452; PMID: 40361535
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