双氧水胁迫强化三孢布拉霉合成番茄红素  

Lycopene Synthesis in Blakeslea Trispora Enhanced by Hydrogen Peroxide Stress

作　　者：侯家杨 王虹[1] 马辉峰 朱立宁 王东旭 刘金龙[1,2] HOU Jiayang;WANG Hong;MA Huifeng;ZHU Lining;WANG Dongxu;LIU Jinlong(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Fermentation Technology Innovation Center of Hebei Province,Shijiazhuang 050018,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018 [2]河北省发酵技术创新中心,河北石家庄050018

出　　处：《食品科技》2023年第11期50-55,共6页Food Science and Technology

基　　金：农业科技成果转化资金专项(20822801D)。

摘　　要：为研究过氧化氢剂量和添加时间对三孢布拉霉发酵过程中番茄红素产量相关酶活的影响,采用多点梯度添加过氧化氢(36 h添加0.5 mmol/L,60 h添加1.5 mmol/L)强化合成番茄红素。结果显示,在此添加策略下可显著提高番茄红素产量,高达1264.25 mg/L,较对照组提升192.32%。超氧化物歧化酶(Superoxide dismutase,SOD)和过氧化氢酶(Catalase,CAT)在添加过氧化氢后最高提升25.36%和38.46%;番茄红素代谢关键酶——八氢番茄红素脱氢酶(Phytoene desaturase,PDS)的活性在多点添加过氧化氢后依次提升了31.37%和42.39%,且SOD、CAT酶与PDS酶的活性在添加过氧化氢后呈正相关提升。从上述结果推测,通过多点梯度添加过氧化氢策略可加强菌体的氧化应激反应从而显著提高番茄红素产量与相关酶活,对抗氧化物类胡萝卜素的发酵有借鉴意义。In order to investigate the impact of hydrogen peroxide dosage and addition timing on enzyme activity associated with lycopene production during fermentation by Blakeslea trispora,a multi-point gradient approach(0.5 mmol/L added at 36 hours,1.5 mmol/L added at 60 hours)was employed to enhance the synthesis of lycopene.The findings demonstrated a remarkable increase in lycopene yield with this add policy,reaching a peak of 1264.25 mg/L,equating to a 192.32%enhancement compared to the control group.Following the addition of hydrogen peroxide,superoxide dismutase(SOD)and catalase(CAT)exhibited the most substantial increases of 25.36%and 38.46%,respectively.Phytoene desaturase(PDS),a crucial enzyme involved in lycopene metabolism,demonstrated activity increments of 31.37%and 42.39%after hydrogen peroxide addition at two distinct time points.After adding hydrogen peroxide,the activities of SOD,CAT enzymes,and PDS enzymes demonstrated a positive correlation and exhibited an increase.These results suggest that the multi-point gradient addition strategy of hydrogen peroxide can fortify the microorganisms’response to oxidative stress,thereby significantly augmenting lycopene production and related enzyme activity.This approach holds immense potential for the fermentation of antioxidant carotenoids,such as lycopene.

关 键 词：三孢布拉霉 过氧化氢 番茄红素 多点添加 

分 类 号：TS201.3[轻工技术与工程—食品科学]