OrangerV1, PascalFrancis, Corpus, bibRecord, 000358

Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast

Identifieur interne : 000358 ( PascalFrancis/Corpus ); précédent : 000357; suivant : 000359

Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast

Auteurs : Seraphim Papanikolaou ; Olga Gortzi ; Eleni Margeli ; Loanna Chinou ; Maria Galiotou-Panayotou ; Stavros Lalas

Source :

European journal of lipid science and technology : (Print) [ 1438-7697 ] ; 2008.

RBID : Pascal:09-0020006

Descripteurs français

Pascal (Inist)
- Citrus, Huile essentielle, Lipide, Yarrowia lipolytica, Levure, Multiplication microorganisme, Industrie corps gras.

English descriptors

KwdEn :
- Citrus, Essential oil, Lipids, Microorganism growth, Oils and fats industry, Yarrowia lipolytica, Yeast.

Abstract

The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 1438-7697`
A03		`1`		`@0 Eur. j. lipid sci. technol. : (Print)`
A05				`@2 110`
A06				`@2 11`
A08	`01`	`1`	`ENG`	`@1 Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast`
A11	`01`	`1`		`@1 PAPANIKOLAOU (Seraphim)`
A11	`02`	`1`		`@1 GORTZI (Olga)`
A11	`03`	`1`		`@1 MARGELI (Eleni)`
A11	`04`	`1`		`@1 CHINOU (Loanna)`
A11	`05`	`1`		`@1 GALIOTOU-PANAYOTOU (Maria)`
A11	`06`	`1`		`@1 LALAS (Stavros)`
A14	`01`			`@1 Department of Food Science and Technology, Agricultural University of Athens @2 Athens @3 GRC @Z 1 aut. @Z 3 aut. @Z 5 aut.`
A14	`02`			`@1 Department of Food Technology, Technological Educational Institute of Larissa (Karditsa Branch) @2 Karditsa @3 GRC @Z 2 aut. @Z 6 aut.`
A14	`03`			`@1 Department of Pharmacy, Division of Pharmacognosy, Chemistry of Natural Products, University of Athens @2 Athens @3 GRC @Z 4 aut.`
A20				`@1 997-1006`
A21				`@1 2008`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 356 @5 354000184526400040`
A44				`@0 0000 @1 © 2009 INIST-CNRS. All rights reserved.`
A45				`@0 48 ref.`
A47	`01`	`1`		`@0 09-0020006`
A60				`@1 P @3 PR`
A61				`@0 A`
A64	`01`	`1`		`@0 European journal of lipid science and technology : (Print)`
A66	`01`			`@0 DEU`
C01	`01`		`ENG`	@0 The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.
C02	`01`	`X`		`@0 002A35B08`
C02	`02`	`X`		`@0 002A35B13`
C03	`01`	`X`	`FRE`	`@0 Citrus @2 NS @5 01`
C03	`01`	`X`	`ENG`	`@0 Citrus @2 NS @5 01`
C03	`01`	`X`	`SPA`	`@0 Citrus @2 NS @5 01`
C03	`02`	`X`	`FRE`	`@0 Huile essentielle @5 02`
C03	`02`	`X`	`ENG`	`@0 Essential oil @5 02`
C03	`02`	`X`	`SPA`	`@0 Aceite esencial @5 02`
C03	`03`	`X`	`FRE`	`@0 Lipide @5 10`
C03	`03`	`X`	`ENG`	`@0 Lipids @5 10`
C03	`03`	`X`	`SPA`	`@0 Lípido @5 10`
C03	`04`	`X`	`FRE`	`@0 Yarrowia lipolytica @2 NS @5 19`
C03	`04`	`X`	`ENG`	`@0 Yarrowia lipolytica @2 NS @5 19`
C03	`04`	`X`	`SPA`	`@0 Yarrowia lipolytica @2 NS @5 19`
C03	`05`	`X`	`FRE`	`@0 Levure @5 20`
C03	`05`	`X`	`ENG`	`@0 Yeast @5 20`
C03	`05`	`X`	`SPA`	`@0 Levadura @5 20`
C03	`06`	`X`	`FRE`	`@0 Multiplication microorganisme @5 24`
C03	`06`	`X`	`ENG`	`@0 Microorganism growth @5 24`
C03	`06`	`X`	`SPA`	`@0 Multiplicación microorganismo @5 24`
C03	`07`	`X`	`FRE`	`@0 Industrie corps gras @5 26`
C03	`07`	`X`	`ENG`	`@0 Oils and fats industry @5 26`
C03	`07`	`X`	`SPA`	`@0 Industria cuerpos grasos @5 26`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`05`	`X`	`FRE`	`@0 Fruit @5 08`
C07	`05`	`X`	`ENG`	`@0 Fruit @5 08`
C07	`05`	`X`	`SPA`	`@0 Fruto @5 08`
C07	`06`	`X`	`FRE`	`@0 Ascomycota @2 NS`
C07	`06`	`X`	`ENG`	`@0 Ascomycota @2 NS`
C07	`06`	`X`	`SPA`	`@0 Ascomycota @2 NS`
C07	`07`	`X`	`FRE`	`@0 Fungi @2 NS`
C07	`07`	`X`	`ENG`	`@0 Fungi @2 NS`
C07	`07`	`X`	`SPA`	`@0 Fungi @2 NS`
N21				`@1 007`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 09-0020006 INIST
ET :	Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast
AU :	PAPANIKOLAOU (Seraphim); GORTZI (Olga); MARGELI (Eleni); CHINOU (Loanna); GALIOTOU-PANAYOTOU (Maria); LALAS (Stavros)
AF :	Department of Food Science and Technology, Agricultural University of Athens/Athens/Grèce (1 aut., 3 aut., 5 aut.); Department of Food Technology, Technological Educational Institute of Larissa (Karditsa Branch)/Karditsa/Grèce (2 aut., 6 aut.); Department of Pharmacy, Division of Pharmacognosy, Chemistry of Natural Products, University of Athens/Athens/Grèce (4 aut.)
DT :	Publication en série; Papier de recherche; Niveau analytique
SO :	European journal of lipid science and technology : (Print); ISSN 1438-7697; Allemagne; Da. 2008; Vol. 110; No. 11; Pp. 997-1006; Bibl. 48 ref.
LA :	Anglais
EA :	The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.
CC :	002A35B08; 002A35B13
FD :	Citrus; Huile essentielle; Lipide; Yarrowia lipolytica; Levure; Multiplication microorganisme; Industrie corps gras
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Ascomycota; Fungi
ED :	Citrus; Essential oil; Lipids; Yarrowia lipolytica; Yeast; Microorganism growth; Oils and fats industry
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Ascomycota; Fungi
SD :	Citrus; Aceite esencial; Lípido; Yarrowia lipolytica; Levadura; Multiplicación microorganismo; Industria cuerpos grasos
LO :	INIST-356.354000184526400040
ID :	09-0020006

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Pascal:09-0020006

Le document en format XML

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<front><div type="abstract" xml:lang="en">The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.</div>
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<fC01 i1="01" l="ENG"><s0>The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.</s0>
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<s2>NS</s2>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Citrus</s0>
<s2>NS</s2>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Huile essentielle</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Essential oil</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Aceite esencial</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Lipide</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Lipids</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Lípido</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Yarrowia lipolytica</s0>
<s2>NS</s2>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Yarrowia lipolytica</s0>
<s2>NS</s2>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Yarrowia lipolytica</s0>
<s2>NS</s2>
<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Levure</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Yeast</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Levadura</s0>
<s5>20</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Multiplication microorganisme</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Microorganism growth</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Multiplicación microorganismo</s0>
<s5>24</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Industrie corps gras</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Oils and fats industry</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Industria cuerpos grasos</s0>
<s5>26</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Fruit</s0>
<s5>08</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Fruit</s0>
<s5>08</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Fruto</s0>
<s5>08</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Ascomycota</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Ascomycota</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Ascomycota</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Fungi</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Fungi</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Fungi</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>007</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 09-0020006 INIST</NO>
<ET>Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast</ET>
<AU>PAPANIKOLAOU (Seraphim); GORTZI (Olga); MARGELI (Eleni); CHINOU (Loanna); GALIOTOU-PANAYOTOU (Maria); LALAS (Stavros)</AU>
<AF>Department of Food Science and Technology, Agricultural University of Athens/Athens/Grèce (1 aut., 3 aut., 5 aut.); Department of Food Technology, Technological Educational Institute of Larissa (Karditsa Branch)/Karditsa/Grèce (2 aut., 6 aut.); Department of Pharmacy, Division of Pharmacognosy, Chemistry of Natural Products, University of Athens/Athens/Grèce (4 aut.)</AF>
<DT>Publication en série; Papier de recherche; Niveau analytique</DT>
<SO>European journal of lipid science and technology : (Print); ISSN 1438-7697; Allemagne; Da. 2008; Vol. 110; No. 11; Pp. 997-1006; Bibl. 48 ref.</SO>
<LA>Anglais</LA>
<EA>The chemical composition of the essential oil from fruits of the Greek citrus hybrid Citrus sinensis cv New Hall - Citrus aurantium was investigated by GC and GC-MS. Forty-four compounds were identified, representing 92.83% of the total oil. Limonene, myrcene, β-pinene, α-pinene and α-terpineol constituted the major components of the oil. The effect of the addition of this oil upon the behavior of Yarrowia lipolytica yeast was also investigated. The microorganism was aerobically grown on glucose and oil was added to the culture medium in various initial quantities (from 0.0 to 1.5 mL/L). The strain underwent significant inhibition exerted by the added essential oil; a decrease of the highest achieved biomass concentration, even if the oil was added to the culture medium at small concentrations (e.g. 0.3 mL/L), was observed. The more oil was added, the more the lag phase of the growth increased, while the biomass yield on glucose consumed decreased with the addition of the oil. When the essential oil was added to the medium, even at small concentrations, a significant increase of cellular medium-chain saturated fatty acids (12:0 and 14:0) resulting in an increase of saturated fatty acid content in the cellular lipids, was observed.</EA>
<CC>002A35B08; 002A35B13</CC>
<FD>Citrus; Huile essentielle; Lipide; Yarrowia lipolytica; Levure; Multiplication microorganisme; Industrie corps gras</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Ascomycota; Fungi</FG>
<ED>Citrus; Essential oil; Lipids; Yarrowia lipolytica; Yeast; Microorganism growth; Oils and fats industry</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Fruit; Ascomycota; Fungi</EG>
<SD>Citrus; Aceite esencial; Lípido; Yarrowia lipolytica; Levadura; Multiplicación microorganismo; Industria cuerpos grasos</SD>
<LO>INIST-356.354000184526400040</LO>
<ID>09-0020006</ID>
</server>
</inist>
</record>

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Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast

Effect of Citrus essential oil addition upon growth and cellular lipids of Yarrowia lipolytica yeast

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