Enhanced lycopene fortification in eggs using poultry feed containing a carotenoid-oil preparation derived from metabolically engineered baker’s yeast

Posted on
enhanced-lycopene-fortification-in-eggs-using-poultry-feed-containing-a-carotenoid-oil-preparation-derived-from-metabolically-engineered-baker’s-yeast
Enhanced lycopene fortification in eggs using poultry feed containing a carotenoid-oil preparation derived from metabolically engineered baker’s yeast

References

  1. Jones, P. J. Clinical nutrition: 7. Functional foods–more than just nutrition. Cmaj 166(12), 1555–1563 (2002).

    Google Scholar 

  2. Ghosh, S. et al. Natural colorants from plant pigments and their encapsulation: an emerging window for the food industry. LWT 153, 112527 (2022).

    Google Scholar 

  3. Bellur Nagarajaiah, S. & Prakash, J. Nutritional composition, acceptability, and shelf stability of carrot pomace-incorporated cookies with special reference to total and β-carotene retention. Cogent Food Agric. 1(1), 1039886 (2015).

  4. Stephenson, R. C., Ross, R. P. & Stanton, C. Carotenoids in milk and the potential for dairy based functional foods. Foods 10(6), 1263 (2021).

    Google Scholar 

  5. Ross, A. C. et al. Modern Nutrition in Health and Disease (Jones & Bartlett Learning, 2020).

  6. Sommer, A. Vitamin a deficiency and clinical disease: an historical overview. J. Nutr. 138(10), 1835–1839 (2008).

    Google Scholar 

  7. Csepanyi, E. et al. The effects of long-term, low-and high-dose beta-carotene treatment in Zucker diabetic fatty rats: the role of HO-1. Int. J. Mol. Sci. 19(4), 1132 (2018).

    Google Scholar 

  8. Krinsky, N. I. & Johnson, E. J. Carotenoid actions and their relation to health and disease. Mol. Aspects Med. 26(6), 459–516 (2005).

    Google Scholar 

  9. Cruz Bojórquez, R. M. Functional properties and health benefits of lycopene. Nutrición Hospitalaria. 28(1), 6–15 (2013).

    Google Scholar 

  10. Alda, L. M. et al. Lycopene content of tomatoes and tomato products. J. Agroaliment. Process. Technol. 15(4), 540–542 (2009).

    Google Scholar 

  11. Jaswir, I. et al. Carotenoids: Sources, medicinal properties and their application in food and nutraceutical industry. J. Med. Plants Res. 5(33), 7119–7131 (2011).

    Google Scholar 

  12. Kong, K. W. et al. Revealing the power of the natural red pigment lycopene. Molecules 15(2), 959–987 (2010).

    Google Scholar 

  13. Zuorro, A. et al. Enzyme-assisted production of tomato seed oil enriched with lycopene from tomato pomace. Food Bioprocess Technol. 6, 3499–3509 (2013).

    Google Scholar 

  14. Kapała, A., Szlendak, M. & Motacka, E. The anti-cancer activity of lycopene: A systematic review of human and animal studies. Nutrients. 14(23) (2022).

  15. Dutta, D. & Dutta, D. Lycopene as nutraceuticals. In Handbook of Nutraceuticals and Natural Products, 205–243 (2022).

  16. Borel, P. Factors affecting intestinal absorption of highly lipophilic food microconstituents (fat-soluble vitamins, carotenoids and phytosterols). (2003).

  17. van Hof, H. Dietary factors that affect the bioavailability of carotenoids. J. Nutr. 130(3), 503–506 (2000).

    Google Scholar 

  18. Cooperstone, J. L. et al. Enhanced bioavailability of lycopene when consumed as cis-isomers from tangerine compared to red tomato juice, a randomized, cross‐over clinical trial. Mol. Nutr. Food Res. 59(4), 658–669 (2015).

  19. Jiang, Y. H., McGeachin, R. B. & Bailey, C. A. Alpha-tocopherol, beta-carotene, and retinol enrichment of chicken eggs. Poult. Sci. 73(7), 1137–1143 (1994).

  20. Moreno, J. A. et al. The distribution of carotenoids in hens fed on biofortified maize is influenced by feed composition, absorption, resource allocation and storage. Sci. Rep. 6, 35346 (2016).

    Google Scholar 

  21. Rodrigues, D. B. et al. Comparison of two static in vitro digestion methods for screening the bioaccessibility of carotenoids in fruits, vegetables, and animal products. J. Agric. Food Chem. 65(51), 11220–11228 (2017).

    Google Scholar 

  22. Berkhoff, J. et al. Consumer preferences and sensory characteristics of eggs from family farms. Poult. Sci. 99(11), 6239–6246 (2020).

    Google Scholar 

  23. Hisasaga, C., Griffin, S. E. & Tarrant, K. J. Survey of egg quality in commercially available table eggs. Poult. Sci. 99(12), 7202–7206 (2020).

    Google Scholar 

  24. Guenthner, E. et al. Pigmentation of egg yolks by xanthophylls from corn, marigold, alfalfa and synthetic sources. Poult. Sci. 52, 1787–1798 (1973).

    Google Scholar 

  25. Hencken, H. Chemical and physiological behavior of feed carotenoids and their effects on pigmentation. Poult. Sci. 71(4), 711–717 (1992).

    Google Scholar 

  26. Ho, K. K. H. Y. et al. Microwave-assisted extraction of lycopene in tomato peels: effect of extraction conditions on all-trans and cis-isomer yields. LWT – Food Sci. Technol. 62(1, Part 1), 160–168 (2015).

    Google Scholar 

  27. Vananuvat, P. Value of yeast protein for poultry feeds. CRC Crit. Rev. Food Sci. Nutr. 9(4), 325–343 (1977).

    Google Scholar 

  28. Brachmann, C. B. et al. Designer deletion strains derived from Saccharomyces cerevisiae S288C: a useful set of strains and plasmids for PCR-mediated gene disruption and other applications. Yeast 14(2), 115–132 (1998).

    Google Scholar 

  29. Gietz, R. D. & Schiestl, R. H. Applications of high efficiency lithium acetate transformation of intact yeast cells using single-stranded nucleic acids as carrier. Yeast 7(3), 253–263 (1991).

    Google Scholar 

  30. Sherman, F., Fink, G. R. & Lawrence, C. W. Methods in Yeast Genetics 178–179 (Cold Spring Harbor Laboratory Press, 1978).

  31. Guo, Y. et al. YeastFab: the design and construction of standard biological parts for metabolic engineering in Saccharomyces cerevisiae. Nucleic Acids Res. 43(13), e88 (2015).

    Google Scholar 

  32. Fongsuk, C. et al. HPLC method optimization and validation for determination of lycopene and beta-carotene in gac fruit. Thai Pharm. Health Sci. J. 16(4), 365–371 (2021).

  33. Hong, H. T., Takagi, T. & O’Hare, T. J. An optimal saponification and extraction method to determine carotenoids in avocado. Food Chem. 387, 132923 (2022).

    Google Scholar 

  34. Amerah, A. M. et al. Feed particle size: implications on the digestion and performance of poultry. World’s Poult. Sci. J. 63(3), 439–455 (2007).

    Google Scholar 

  35. Massuquetto, A. et al. Effects of feed form and energy levels on growth performance, carcass yield and nutrient digestibility in broilers. Animal 14(6), 1139–1146 (2020).

    Google Scholar 

  36. Black, D. J. G., Jennings, R. C. & Morris, T. R. The relative merits of pellets and msh for laying stock. Poult. Sci. 37(3), 707–722 (1958).

    Google Scholar 

  37. Adulyadej, B. The Animals for Scientific Purposes Act 2015 (National Assembly of Thailand).

  38. ASAS, ADSA, and PSA. Guide for the Care and Use of Agricultural Animals in Research and Teaching 4th edn (American Dairy Science Association, the American Society of Animal Science, and the Poultry Science Association, 2020).

  39. NRCT, Ethical Principles and Guidelines for the Use of Animals for Scientific Purposes (Institute of Animals for Scientific Purposes Development (IAD) and National Research Council of Thailand (NRCT), 2019).

  40. Dell, R. B., Holleran, S. & Ramakrishnan, R. Sample size determination. ILAR J., 43(4): 207–213. (2002).

    Google Scholar 

  41. Wang, Q. et al. Research progress on non-destructive testing technology and equipment for poultry eggshell quality. Foods 14(13), 2223 (2025).

    Google Scholar 

  42. Almeida, G. R. et al. Physical quality of eggs of four strains of poultry. Acta Scientiarum Anim. Sci. 43, 1–5 (2021).

    Google Scholar 

  43. Narinc, D., Uckardes, F. & Aslan, E. Egg production curve analyses in poultry science. World’s Poult. Sci. J. 70(4), 817–828 (2014).

    Google Scholar 

  44. Shrivastava, A. & Gupta, V. B. Methods for the determination of limit of detection and limit of quantitation of the analytical methods. Chronicles Young Scientists. 2, 21–25 (2011).

    Google Scholar 

  45. Verdoes, J. C. et al. Metabolic engineering of the carotenoid biosynthetic pathway in the yeast Xanthophyllomyces dendrorhous (Phaffia rhodozyma). Appl. Environ. Microbiol. 69(7), 3728–3738 (2003).

    Google Scholar 

  46. Chen, Y. et al. Primary and secondary metabolic effects of a key gene deletion (∆YPL062W) in metabolically engineered terpenoid-producing Saccharomyces cerevisiae. Appl. Environ. Microbiol. 85(7), e01990–e01918 (2019).

    Google Scholar 

  47. Valduga, E. et al. Assessment of cell disruption and carotenoids extraction from Sporidiobolus salmonicolor (CBS 2636). Food Bioprocess Technol. 2(2), 234–238 (2009).

    Google Scholar 

  48. Schatz, G. & Kováč, L. Isolation of promitochondria from anaerobically grown Saccharomyces cerevisiae. In Methods in Enzymology, 627–632 (Elsevier, 1974).

  49. Wu, H. et al. Nutraceutical delivery systems to improve the bioaccessibility and bioavailability of lycopene: A review. Crit. Rev. Food Sci. Nutr. 64(18), 6361–6379 (2024).

    Google Scholar 

  50. Dansou, D. M. et al. Carotenoid enrichment in eggs: from biochemistry perspective. Anim. Nutr. 14, 315–333 (2023).

    Google Scholar 

  51. Balnave, D. & Bird, J. N. Relative efficiencies of yellow carotenoids for egg yolk pigmentation. Asian-Australas J. Anim. Sci. 9(5), 515–518 (1996).

    Google Scholar 

  52. Cho, J., Zhang, Z. & Kim, I. Effects of canthaxanthin on egg production, egg quality, and egg yolk color in laying hens. J. Agric. Sci. 5(1), 269–269 (2012).

    Google Scholar 

  53. Esatbeyoglu, T. & Rimbach, G. Canthaxanthin: from molecule to function. Mol. Nutr. Food Res. 61(6), 1600469 (2017).

    Google Scholar 

  54. Norman, G. M., Sykes, A. H. & Bayley, H. S. The influence of dietary and parenteral beta-apo-8’-carotenoic acid ethyl ester and zeaxanthin on tissue and blood pigment levels in the laying Hen. Br. Poult. Sci. 14(5), 521–530 (1973).

    Google Scholar 

  55. Chatragadda, R. & Dufossé, L. Ecological and biotechnological aspects of pigmented microbes: A way forward in development of food and pharmaceutical grade pigments. Microorganisms 9(3), 637 (2021).

    Google Scholar 

  56. de Mejia, E. G. et al. The colors of health: Chemistry, bioactivity, and market demand for colorful foods and natural food sources of colorants. Annual Rev. Food Sci. Technol. 11, 145–182 (2020).

    Google Scholar 

  57. Khoo, H. E. et al. Carotenoids and their isomers: color pigments in fruits and vegetables. Molecules 16(2), 1710–1738 (2011).

    Google Scholar 

  58. Carvalho, G. C. et al. Lycopene: from tomato to its nutraceutical use and its association with nanotechnology. Trends Food Sci. Technol. 118, 447–458 (2021).

    Google Scholar 

  59. Riccioni, G. et al. Protective effect of lycopene in cardiovascular disease. Eur. Rev. Med. Pharmacol. Sci. 12(3), 183–190 (2008).

    Google Scholar 

  60. Agarwal, S. & Rao, A. V. Tomato lycopene and its role in human health and chronic diseases. Cmaj 163(6), 739–744 (2000).

    Google Scholar 

  61. Kim, J. Y. et al. Effects of lycopene supplementation on oxidative stress and markers of endothelial function in healthy men. Atherosclerosis 215(1), 189–195 (2011).

    Google Scholar 

  62. Surai, P. & Sparks, N. Designer eggs: from improvement of egg composition to functional food. Trends Food Sci. Technol. 12(1), 7–16 (2001).

    Google Scholar 

  63. Kelly, D. et al. Serum and macular response to carotenoid-enriched egg supplementation in human subjects: the egg xanthophyll intervention clinical trial (EXIT). Br. J. Nutr. 117(1), 108–123 (2017).

    Google Scholar 

  64. Ikuyinminu, E., Goñi, O. & O’Connell, S. Enhancing irrigation salinity stress tolerance and increasing yield in tomato using a precision engineered protein hydrolysate and ascophyllum nodosum-derived biostimulant. Agronomy 12(4), 809 (2022).

    Google Scholar 

  65. Grabowska, M. et al. Let food be your medicine: nutraceutical properties of lycopene. Food Funct. 10(6), 3090–3102 (2019).

    Google Scholar 

  66. Shi, J. & Maguer, M. L. Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit. Rev. Food Sci. Nutr. 40(1), 1–42 (2000).

    Google Scholar 

  67. Sies, H. & Stahl, W. Lycopene: antioxidant and biological effects and its bioavailability in the human. Proc. Soc. Exp. Biol. Med. 218(2), 121–124 (1998).

  68. Petyaev, I. M. Lycopene deficiency in ageing and cardiovascular disease. Oxid. Med. Cell. Longev. 2016, 3218605 (2016).

    Google Scholar 

  69. Kang, D. K. et al. Use of Lycopene, an antioxidant carotinoid, in laying hens for egg yolk pigmentation. Asian-Australas J. Anim. Sci. 16(12), 1799–1803 (2003).

    Google Scholar 

  70. Shevchenko, L. V. et al. Enrichment of chicken table eggs with lycopene and astaxanthin. Regul. Mech. Biosyst. 12(1) (2021).

  71. Olson, J. B., Ward, N. E. & Koutsos, E. A. Lycopene incorporation into egg yolk and effects on laying hen immune function. Poult. Sci. 87(12), 2573–2580 (2008).

    Google Scholar 

  72. An, B. K. et al. Effects of dietary lycopene or tomato paste on laying performance and serum lipids in laying hens and on malondialdehyde content in egg yolk upon storage. J. Poult. Sci. 56(1), 52–57 (2019).

    Google Scholar 

  73. Engelmann, N. J., Clinton, S. K. & Erdman, J. W. Jr. Nutritional aspects of phytoene and phytofluene, carotenoid precursors to lycopene. Adv. Nutr. 2(1), 51–61 (2011).

    Google Scholar 

  74. Lesage, G. & Bussey, H. Cell wall assembly in Saccharomyces cerevisiae. Microbiol. Mol. Biol. Rev. 70(2), 317–343 (2006).

    Google Scholar 

  75. Tofalo, R., Suzzi, G. & Perpetuini, G. Discovering the influence of microorganisms on wine color. Front. Microbiol. 12 (2021).

  76. Brown, M. J. et al. Carotenoid bioavailability is higher from salads ingested with full-fat than with fat-reduced salad dressings as measured with electrochemical detection. Am. J. Clin. Nutr. 80(2), 396–403 (2004).

    Google Scholar 

  77. Chen, Y. J. et al. Development of lycopene micelle and lycopene chylomicron and a comparison of bioavailability. Nanotechnology 25(15), 155102 (2014).

    Google Scholar 

  78. Honest, K. H., Huanwei, Z. & Lianfu, Z. A study on thermal stability of lycopene in tomato in water and oil food systems using response surface methodology. Int. J. Food Sci. Technol. 46(1), 209–215 (2011).

    Google Scholar 

  79. Sahin, N. et al. Lycopene-enriched quail egg as functional food for humans. Food Res. Int. 41(3), 295–300 (2008).

    Google Scholar 

  80. Kljak, K. et al. Commercial corn hybrids as a single source of dietary carotenoids: effect on egg yolk carotenoid profile and pigmentation. Sustainability 13(21), 12287 (2021).

    Google Scholar 

  81. Kojima, S. et al. Effect of dietary carotenoid on egg yolk color and singlet oxygen quenching activity of laying hens. J. Poult. Sci. 59(2), 137–142 (2022).

    Google Scholar 

  82. Authority, E.F.S. Use of lycopene as a food colour – Scientific opinion of the panel on food additives, flavourings, processing aids and materials in contact with food. EFSA J. 6(4), 674 (2008).

    Google Scholar 

  83. Intrasook, J., Tsusaka, T. W. & Anal, A. K. Trends and current food safety regulations and policies for functional foods and beverages containing botanicals. J. Food Drug Anal. 32(2), 112–139 (2024).

    Google Scholar 

  84. Bailey, R. L. Current regulatory guidelines and resources to support research of dietary supplements in the United States. Crit. Rev. Food Sci. Nutr. 60(2), 298–309 (2020).

    Google Scholar 

  85. Sikorski, R. S. & Hieter, P. A system of shuttle vectors and yeast host strains designed for efficient manipulation of DNA in Saccharomyces cerevisiae. Genetics 122(1), 19–27 (1989).

    Google Scholar 

Download references

Related Posts