Optimization of bioconversion of oleuropein, of olive leaf extract, to hydroxytyrosol by Nakazawaea molendini-olei using HPLC-UV and a method of experimental design.

In the present study we aimed firstly to assess the resistance of a set of yeasts, isolated from the black olive pomace, to various phenolic compounds; and to evaluate their growth capacities on an olive leaf extract rich of oleuropein. The results showed that only three yeasts were able to both resist to the different phenolic compounds tested and grow on the olive leaf extract at a concentration of 1%. The second step was devoted to studying the bioconversion of oleuropein of an olive leaf extract into hydroxytyrosol by the above selected three yeasts. The oleuropein degradation and hydroxytyrosol formation were monitored by HPLC-UV. Only one yeast isolate; identified using molecular tools; was chosen to optimize the bioconversion throughout the optimization of the most influencing parameters: temperature, substrate concentration, cell concentration, and pH of the extract using a method of experimental design. The results showed that the three yeasts; F6, F4, and F12 were capable of producing hydroxytyrosol from oleuropein with different concentrations 317 ± 14 mg/l, 210 ± 14 mg/l, and 149 ± 21 mg/l; respectively. The strong oleuropienolytic activity manifested by the F6 isolate was further optimized, and the results showed that the optimal conditions for producing the maximum of hydroxytyrosol are: a temperature of 31 °C, a cell concentration of 2%, a substrate concentration of 1%, and a non-adjusted pH of the extract. Based on the molecular approaches F6 was identified as Nakazawaea molendini-olei.