以纳豆发酵豆渣为原料的红法夫酵母产虾青素特征分析及免疫功效评价  

Characteristic analysis and immunological effect evaluation of astaxanthin produced by Phaffia rhodozyma using natto-fermented okara as raw material

作　　者：官雪芳[1,2] 陈舒莹 王舒宁 王琦 赖恭梯[1,2] GUAN Xue-Fang;CHEN Shu-Ying;WANG Shu-Ning;WANG Qi;LAI Gong-Ti(Institute of Food Science and Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350002,China;Key Laboratory of Processing of Subtropical Characteristic Fruits,Vegetables and Edible Fungi,Ministry of Agriculture and Rural Affairs of China,Fuzhou 350002,China;General Station of Animal Husbandry of Fujian Province,Fuzhou 350002,China)

机构地区：[1]福建省农业科学院农产品加工研究所,福州350002 [2]农业农村部亚热带特色果蔬菌加工重点实验室,福州350002 [3]福建省畜牧总站,福州350002

出　　处：《食品安全质量检测学报》2024年第18期162-170,共9页Journal of Food Safety and Quality

基　　金：福建省属公益类科研院所基本科研专项(2022R1032006);福建省农业科学院对外合作项目(DWHZ2023-10)。

摘　　要：目的探究纳豆发酵豆渣对红法夫酵母产虾青素的影响,并评价生产的虾青素对斑马鱼的免疫调节作用水平。方法采用虾青素含量和活菌数指标分析红法夫酵母增产虾青素的特征水平,采用蛋白含量及分子量大小、氨基酸、酸性洗涤纤维、酸性洗涤木质素、总糖、葡萄糖等指标分析纳豆发酵豆渣的变化情况,斑马鱼体重、体长、肿瘤坏死因子α(tumor necrosis factor-α,TNF-α)和白细胞介素(interleukin-1β,IL-1β)等指标分析虾青素的免疫调节水平,偏最小二乘法判别模型分析(partial least squares-discriminant analysis,PLS-DA)评价虾青素对斑马鱼促进免疫的差异水平。结果以纳豆发酵处理豆渣为唯一氮源可显著提高红法夫酵母细胞量和产虾青素水平,豆渣经纳豆发酵后,粗蛋白、氨基酸总量和总游离氨基酸分别由发酵前的18.38%、16.18%和0.57%显著提升至18.96%、16.94%和0.88%,蛋白质分子量显著下降,酸性洗涤纤维由发酵前的26.64%下降至25.95%,粗脂肪由发酵前的3.52%下降到2.16%。红法夫酵母产虾青素的最佳工艺组合为:纳豆发酵干豆渣加入量1.5%(m/V)、葡萄糖与蔗糖1:1(m:m)混合物加入量2%(m/V),处理豆渣及优化配方后获得红法夫酵母的虾青素产量为35.92 mg/L,显著高于未加虾青素组的19.62 mg/L,产量提升了83.08%。斑马鱼生长和免疫调节实验表明,当虾青素加入量为50~100 mg/kg时,斑马鱼的体重、IL-1β因子显著高于未加虾青素组,虾青素浓度为10~100 mg/kg时,其TNF-α均显著高于未加虾青素组,PLS-DA分析表明各处理组间存在显著差异,表明虾青素的添加特别是终浓度大于50 mg/kg,对斑马鱼有显著的促生长和免疫调节作用。结论纳豆发酵豆渣可显著提升红法夫酵母产虾青素的水平,推测发酵后豆渣蛋白质分子量的下降和总游离氨基酸含量的提升是虾青素产量提升的重要因素,本研究获得的虾青素可显著提升斑马鱼�Objective To investigate the effects of natto-fermented okara on the production of astaxanthin by Phaffia rhodozyma,and evaluate the immunomodulatory effects of the produced astaxanthin on zebrafish.Methods The levels of astaxanthin production by Phaffia rhodozyma were analyzed using astaxanthin content and viable count as indicators.The changes in natto-fermented okara were analyzed using indicators such as protein content and molecular weight,amino acids,acid detergent fiber,acid detergent lignin,total sugar,and glucose.The immunomodulation effects of astaxanthin were evaluated based on zebrafish body weight,body length,tumor necrosis factor-α(TNF-α),and interleukin-1β(IL-1β).Partial least squares-discriminant analysis(PLS-DA)model was employed to comprehensively evaluate the difference immune-promoting effects of astaxanthin on zebrafish.Results Used natto-fermented okara as the sole nitrogen source significantly enhanced the cell density and astaxanthin production of Phaffia rhodozyma.After natto fermentation,the crude protein,total amino acid,and total free amino acid contents in the okara increased significantly from 18.38%,16.18%,and 0.57% to 18.96%,16.94%,and 0.88%,respectively.Additionally,the protein molecular weight decreased notably,while acid detergent fiber declined from 26.64% to 25.95%,and crude fat decreased from 3.52% to 2.16%.The optimal process conditions for astaxanthin production by Phaffia rhodozyma were determined to be 1.5%(m/V)of natto-fermented dried okara and 2%(m/V)of a 1:1(m:m)mixture of glucose and sucrose.Under these optimized conditions,the astaxanthin yield reached 35.92 mg/L,significantly higher than the group without astaxanthin of 19.62 mg/L,with an increased of 83.08%.Experiments on the growth and immunomodulation of zebrafish showed that when the astaxanthin addition was 50-100 mg/kg,the body weight and IL-1β factor of zebrafish were significantly higher than those of the group without astaxanthin.When the astaxanthin concentration was 10-100 mg/kg,TNF-αwas significant

关 键 词：红法夫酵母 虾青素 豆渣 纳豆芽孢杆菌 斑马鱼 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS209[轻工技术与工程—食品科学与工程]