Sporidiobolus pararoseus

Sporidiobolus pararoseus is a species of red yeast belonging to the class Basidiomycetes. It is widely used as a feed additive in animal nutrition, particularly in poultry, due to its ability to act as a mycotoxin binder and prebiotic with antioxidant properties[1][7][8]. The yeast produces several bioactive compounds, including carotenoids such as torularhodin (a precursor of vitamin A), β-carotene, γ-carotene, and torulene[2][7]. These compounds contribute to its strong antioxidant activity by scavenging free radicals and activating cellular defense pathways like Nrf2/ARE[2][7]. In addition to reducing oxidative stress and inflammation, S. pararoseus supplementation has been shown to improve production traits in poultry (e.g., egg quality), ameliorate diabetic nephropathy in animal models by lowering glucose levels and improving kidney function markers[7], enhance resistance against postharvest blue mold decay in apples through induction of plant defense enzymes[6], and serve as an environmentally friendly alternative for food safety applications. Its mechanism involves binding mycotoxins in the gut (reducing their absorption), modulating detoxification enzyme expression (such as cytochrome P450s), enhancing antioxidant defenses via Nrf2 pathway activation, and possibly modulating immune responses through anti-inflammatory effects mediated by carotenoids like torularhodin[1][2][5][6].

Other names

red yeastS. pararoseus