微生物生产天然虾青素的合成途径及其研究进展  

Synthetic Pathway and Research Progress of Natural Astaxanthin Production by Microorganisms

作　　者：陈颖 李晟硕 刘滢 万红兵 刘文博 庞远祥 薛毅 刘雪连 CHEN Ying;LI Shengshuo;LIU Ying;WAN Hongbing;LIU Wenbo;PANG Yuanxiang;XUE Yi;LIU Xuelian(Beijing Da Bei Nong Group State Key Laboratory of Forage Microbiology Engineering,Beijing 100089,China;Beijing Dabeinong Animal Health Technology Co.,Ltd.,Beijing 101407,China)

机构地区：[1]北京大北农集团饲用微生物工程国家重点实验室,北京100089 [2]北京大北农动物保健科技有限责任公司,北京101407

出　　处：《食品科技》2023年第8期15-22,共8页Food Science and Technology

基　　金：国家重点研发计划项目(2021YFD1301000)。

摘　　要：虾青素是一种天然存在的类胡萝卜素,具有重要的生物活性,如着色功能、高抗氧化性、抗癌、抗炎等。动物机体对反式虾青素吸收利用率、着色能力和抗氧化活性更高。微生物生产天然虾青素成为研究热点,一是利用藻类生产,二是利用酵母发酵生产。文章着重阐述了微生物生产天然虾青素的合成途径、红酵母产虾青素的研究进展及其功效与应用,为红酵母发酵生产虾青素提供一定的理论基础和参考。Astaxanthin is a naturally occurring carotenoid with important biological activities,such as coloring function,high antioxidant activity,anti-cancer,anti-inflammatory,etc.The animal body has higher absorption and utilization rate of trans-astaxanthin,coloring ability and antioxidant activity.The production of natural astaxanthin by microorganisms has become a research hotspot,one is the production by algae,the other is the production by yeast fermentation.In this paper,the synthetic pathway of natural astaxanthin production by microorganism,the research progress of astaxanthin production by red yeast,and its effect and application were introduced,which provided certain theoretical basis and reference for red yeast fermentation production of astaxanthin.

关 键 词：虾青素 红酵母 合成途径 功效应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]