(342f) Development of Production Method for Zeaxanthin By Fermentation Using Paracoccus Carotinifaciens

Zeaxanthin is a yellow carotenoid contained in Corn, Paprika, Spinachi, Chinese matrimony vine, hen egg and so on. In human body, this carotenoid exists especially in the center of macular region on retina.

 Age-related macular degeneration (AMD) causes the reduction of the content of Zeaxanthin on the macular of patients. Also, many researchers reported that most of these kinds of eye diseases are caused by oxidative stress. Since Zeaxanthin is a strong antioxidant, we can imagine that this carotenoid has a certain kind of prophylactic effect on human eyes.

 In many situations, supplements are generally used for the uptake of Zeaxanthin into human blood, because the general foods contain the less content of Zeaxanthin. However, this process generally shows very low absorption efficiency while the concentration of zeaxanthin in the blood can be kept at high level (0.48～1.09μM). Since supplements are not inexpensive, this can be a barrier for the people who want to prevent falling to those eye diseases.

　However, it is possible to consider hen egg as a supply source of Zeaxanthin. In this case, Zeaxanthin concentration in the blood is very low(0.06～0.15μM), while absorption efficiency is very high. If we can increase the content of Zeaxanthin in hen egg, hen egg can be a candidate of the most efficient for Zeaxanthin supply for human.

 Already some developers have used spirina or Chinese matrimony vine to produce Zeaxanthin enriched egg. However, the maximum its concentration of Zeaxanthin was less than 3.35mg/100g. In order to solve this provlem, we developed the dried Paracoccus cell containing high content of Zeaxanthin (Panaferd-ZX®). Addition of Panaferd-ZX into feed for hen shows higher content of Zeaxanthin in hen egg (3.5mg～10mg/100g).

 In order to develop the production method, we selected some strains producing Zeaxanthin from mutant Astaxanthin production strains. Furthermore, we have developed fermentation process using these strains.

 For the scale-up of fermentation process, we have faced to insufficient cell growth. From laboratory scale analysis, we have found that these strains showed insufficient growth under the pressure ranged from 0.02MPa to 0.08MPa. Since the large scale fermenter has the pressure up to 0.1MPa by the level of fermentation broth, it is possible that this is the reason of unsuccessful fermentation. To solve this problem, we examined the additives for fermentation media. Finally, we have found that citric acid can promote the cell growth under the pressure. This enabled us successful scale-up to 5kL scale fermenter and trial sales.