Polyamine determination in different strains of the yeast Debaryomyces hansenii by high pressure liquid chromatography

• Published in: Food chemistry 2011-08, Vol.127 (4), p.1862-1865
• Main Authors: Reyes-Becerril, Martha, Esteban, Ma. Ángeles, Tovar-Ramírez, Dariel, Ascencio-Valle, Felipe
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Citrus; Debaryomyces hansenii; Food industries; Fundamental and applied biological sciences. Psychology; HPLC; Marine; Polyamines
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.02.006

► Probiotics yeast DhhBCS004 and L2 are rich in spermidine and spermine. ► At higher concentrations of polyamines, amine recovery is lower. ► Spermine and spermidine are the main polyamines produced in the studied strains. ► The concentrations levels of putrescine were always low in all the studied strains. Polyamines (putrescine, spermidine and spermine) participate in many biochemical processes that are indispensable for cell differentiation and proliferation. In the present study, polyamine types were determined in 13 Debaryomyces hansenii strains isolated from different sources by high pressure liquid chromatography. Very low putrescine levels were observed in the strains DhhBCS007, DhfBCS001 and DhfBCS002. Spermidine and spermine were the most prevalent amines detected in all the yeasts, ranging from 7.71 to 18.42 mg/kg of spermidine in the strain L2 and 9.39–18.96 mg/kg for spermine in strain DhhCBS004. D. hansenii strain L2 and CBS004 isolated from citrus fruit and marine water, respectively, were the main polyamine-secreting yeasts. The results will contribute to our ability to select the most appropriate strains for use, as dietary complement (probiotic) in the animal food industry, including aquaculture.