酵母发酵生产辅酶Q10提取方法研究进展  

Progress in extracting coenzyme Q10 produced by yeast fermentation

作　　者：施亚群 杜维力[1,2] 姚鹃[2] 李啸[2] 李知洪[2] 邹坤[1] 邓张双[1,2,3] 

机构地区：[1]三峡大学生物与制药学院天然产物研究与利用湖北省重点实验室,湖北宜昌443002 [2]安琪酵母股份有限公司研发中心,湖北宜昌443003 [3]华中科技大学同济医学院药学院,湖北武汉430030

出　　处：《生物资源》2017年第3期168-174,共7页Biotic Resources

基　　金：天然产物研究与利用湖北省重点实验室(三峡大学)开放基金项目(No.2015NP02;2016NP02)

摘　　要：辅酶Q10是存在于哺乳动物中,能与酶蛋白形成复合物以发挥酶学活性的有机小分子化合物,目前广泛应用于医药、日化、保健、食品等不同领域。辅酶Q10来源丰富,其中酵母是其工业生产的主要来源之一。广受关注的酵母发酵生产辅酶Q10的提取分离手段不断革新,产量不断增加,处理方式更加环保,应用日渐拓宽。本文就近年来国内外酵母发酵生产辅酶Q10的提取分离方法进行了综述,包括酵母菌种的类型与优化、辅酶Q10提取检测方法、工业生产放大工艺以及与产品质量相关的各个影响因素,并对酵母发酵生产辅酶Q10的前景进行了展望。Coenzyme Q10 is a small organic molecule in mammals that can form a complex with enzymatic protein.It is widely used in various fields such as medicine,cosmetics,health care,food and so on.Coenzyme Q10 has abundant sources and one of the main sources of its industrial production is by fermentation from yeast.The continuous innovation of extracting and separating method of coenzyme Q10 from yeast fermentation is widely concerned,as well as the increasing coenzyme Q10 production,more environmentally friendly treatment and its broadening application.In this paper,the recent domestic and overseas advances in extracting and separating method of coenzyme Q10 were reviewed,including the types and the optimization of yeast strains,the extraction and detection methods of coenzyme Q10,the amplification process of industrial production and the factors related to the quality of products.Finally,the prospects of the production of coenzyme Q10 by yeast fermentation are discussed.

关 键 词：辅酶Q10 提取 分离纯化 工业生产 

分 类 号：Q552[生物学—生物化学]