摘要
雨生红球藻虾青素积累过程与脂肪酸合成密切相关。实验研究了添加不同质量浓度的茴香醚(butyl hydroxyanisole,BHA)对雨生红球藻Haematococcus pluvialis LUGU,生物量浓度、虾青素积累量以及脂肪酸合成的影响。结果显示,在茴香醚质量浓度为2 mg/L,虾青素积累量显著提高,最大含量可达31.56mg/g,比对照组(15.42 mg/g)提高到2.05倍,此时藻细胞内总脂肪酸的含量也达到最大值(12.27%),比同时刻对照组的含量(6.22%)提高到1.97倍,单不饱和脂肪酸成分相比于对照组也产生了较大变化。脂肪酸合成关键基因acp、kas表达量也分别上调16.77、27.53倍。研究表明,适当浓度的BHA不仅能够显著提高虾青素合成,而且影响了脂肪酸总量和组成。
The accumulation of Haematococcus pluvialis compound astaxanthin is correlated with fatty acid pathway. In this paper, different concentration of Butyl hydroxyanisole （BHA） were studied for their effect on the production of astaxanthin in Haematococcus pluvialis LUGU under unfavorable condition. The results showed that 2 mg/L BHA was optimal for astaxanthin production, which reached 31.56 mg/g and was 2.05 times of the control （15.42 mg/g）. Moreover, the content of total fatty acids in algal cells also reached maximum level （ 12.27% ）, which was 1.97 times of that of the control （6.22%） and the components of monounsaturated fatty acid also changed significantly. The transcription levels of acp, kas genes which was important for fatty acid synthesis were up - regulated 16.77 and 27.53 fold, respectively. The results demonstrated that appropriate concentration of BHA couldnot only improve astaxanthin synthesis, but also affect the micro algae amount and composition of fatty acids.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第2期26-32,共7页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(21266013)
关键词
茴香醚
雨生红球藻
虾青素
脂肪酸
脂肪酸合成基因
butyl hydroxyanisole （BHA）
Haematococcus pluvialis LUGU
astaxanthin
fatty acids
fatty acid synthesis genes
