Optimization of biotransformation processes of Camarosporium laburnicola to improve production yields of potent telomerase activators.

BACKGROUND: Telomerase activators are promising agents for the healthy aging process and the treatment/prevention of short telomere-related and age-related diseases. The discovery of new telomerase activators and later optimizing their activities through chemical and biological transformations are crucial for the pharmaceutical sector. In our previous studies, several potent telomerase activators were discovered via fungal biotransformation, which in turn necessitated optimization of their production. It is practical to improve the production processes by implementing the design of experiment (DoE) strategy, leading to increased yield and productivity. In this study, we focused on optimizing biotransformation conditions utilizing Camarosporium laburnicola, a recently discovered filamentous fungus, to afford the target telomerase activators (E-CG-01, E-AG-01, and E-AG-02). RESULTS: DoE approaches were used to optimize the microbial biotransformation processes of C. laburnicola. Nine parameters were screened by Plackett-Burman Design, and three significant parameters (biotransformation time, temperature, shaking speed) were optimized using Central Composite Design. After conducting validation experiments, we were able to further enhance the production yield of target metabolites through scale-up studies in shake flasks (55.3-fold for E-AG-01, 13-fold for E-AG-02, and 1.96-fold for E-CG-01). CONCLUSION: Following a process optimization study using C. laburnicola, a significant increase was achieved in the production yields. Thus, the present study demonstrates a promising methodology to increase the production yield of potent telomerase activators. Furthermore, C. laburnicola is identified as a potential biocatalyst for further industrial utilization.

Organic acids as antimicrobial food agents: applications and microbial productions.

Food safety is a global health and socioeconomic concern since many people still suffer from various acute and life-long diseases, which are caused by consumption of unsafe food. Therefore, ensuring safety of the food is one of the most essential issues in the food industry, which needs to be considered during not only food composition formulation but also handling and storage. For safety purpose, various chemical preservatives have been used so far in the foods. Recently, there has been renewed interest in replacing chemically originated food safety compounds with natural ones in the industry, which can also serve as antimicrobial agents. Among these natural compounds, organic acids possess the major portion. Therefore, in this paper, it is aimed to review and compile the applications, effectiveness, and microbial productions of various widely used organic acids as antimicrobial agents in the food industry.

A current approach to the control of filamentous fungal growth in media: microparticle enhanced cultivation technique.

Various strategies have been carried out to date in order to overcome the problem of the adverse effects of bulk fungal growth in bioreactors. Nevertheless, previous conventional methods such as modifying the cultivation temperature or pH resulted in limited biomass production and consequently lower yields. In recent years microparticle enhanced cultivation (MPEC) techniques are one of the most remarkable and novel methods employed for submerged fungal production to overcome bulk microbial growth. In addition to low cost advantages, MPEC also provides benefits such as not interfering with fungal metabolism, enhancing final product concentration and improving homogeneity in the fermentation broth. In this review, a comparison of conventional and novel methods to control fungal morphology has been discussed. Additionally, the application of microparticles in fungal fermentations, their benefits to the process in terms of fungal morphology, biomass accumulation, substrate consumption, and product formation also effect mechanisms of microparticle function are discussed in detail.

Enhancement and modeling of microparticle-added Rhizopus oryzae lactic acid production.

Lactic acid has a wide industrial application area and can be produced by fungal strains. However, excessive bulk growth form of fungi during the fermentations is a major problem, which limits the fermentation performance. Microparticles are excellent tools to prevent bulk fungal growth and provide homogenized fermentation broth to increase uniformity and the prediction performance of the models. Therefore, in this study, addition of aluminum oxide and talcum microparticles into fermentations was evaluated to enhance the production of lactic acid by Rhizopus oryzae. The results showed that the bulk fungal growth was prevented and the lactic acid concentration increased from 6.02 to 13.88 and 24.01 g/L, when 15 g/L of aluminum oxide or 10 g/L of talcum was used, respectively, in the shake-flask fermentations. Additionally, substrate concentration, pH, and agitation were optimized in the bioreactors using response surface methodology, and optimum values were determined as 126 g/L of glucose, 6.22 pH, and 387 rpm, respectively. Under these conditions, lactic acid production further increased to 75.1 ± 1.5 g/L with 10 g/L of talcum addition. Also, lactic acid production and glucose consumption in the batch fermentation were successfully modeled with modified Gompertz model and modified logistic model. RMSE and MAE values for lactic acid production were calculated as 2.279 and 1.498 for the modified Gompertz model; 3.6 and 4.056 for the modified logistic model. Additionally, modified logistic model predicted glucose consumption with -2.088 MAE and 2.868 RMSE, whereas these values were calculated as 2.035 and 3.946 for the modified Gompertz model.