基因组改组快速提高日本小球藻脂肪产量  

Increase the lipid production of Chlorella hirataii rapidly by genome shuffling

作　　者：刘红全 袁莎 卢恩秋 潘艺华 杨海燕 龙寒 禤金彩 何秀苗 LIU Hong- quan YUAN Sha LU En- qiu PAN Yi- hua YANG Hai- yan LONG Han XUAN Jin- cai HE Xiu- miao(College of Ocean and Biotechnology, Guangxi University for Nationalities, Guangxi Key Laboratory Cultivation Base for Polysaccharide Materials and their Modification, Nanning 530007 ,Chin)

机构地区：[1]广西民族大学海洋与生物技术学院/广西多糖材料与改性重点实验室培育基地,广西南宁530007

出　　处：《食品工业科技》2017年第21期96-99,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(30960215);广西自然科学基金(桂科青0728019);广西民族大学相思湖青年学者创新团队资助项目

摘　　要：以日本小球藻为出发藻株,经过紫外线和甲基磺酸乙酯分别诱变处理,获得4株总脂产量有所提高的突变株。以聚乙二醇作为融合剂,对获得的突变株进行两轮递归式原生质体融合,筛选到遗传稳定的改组藻株F2C2,其总脂含量为59.01%,较原始藻株提高了101.4%。对日本小球藻的原始藻株和改组藻株F2C2的油脂含量进行分析,结果表明改组前后日本小球藻的总脂组成成分没有变化,但各组分含量有较大差别。Strain Chlorella hirataii was used as the starting strains for genome shuffling.They were mutated by UV-light and ethylmesylate separately, and four mutant strains with increased lipids yield were selected.Two rounds of genome shuffling were carried out with the four mutant strains using PEG to mediate protoplasts fusion. Finally, the Chlorella hirataii F2C2 was selected which produced lipids （59.01%）higher than the original strain by 101.4%. Compare with the original strain in the same batch,the total lipid composition of the Chlorella hirataii F2C2 didn＇ t change a lot, but there was a big gap between the content of each component.

关 键 词：基因组改组 总脂含量 日本小球藻 

分 类 号：TS201.3[轻工技术与工程—食品科学]