Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex

ABSTRACT: Natural carotenoids are an alternative to synthetic orange-red pigments. They are present in crustaceans as a protein-pigment complex. In order to extract this highly unstable pigment, crustacean waste must be stabilized; lactic fermentation is a simple and environmentally friendly method to achieve this goal. Shrimp wastes were inoculated with Lactobacillus bacterial cultures. Carotenoids were then extracted with an organic solvent system. Protein-pigment splitting was carried out using a mixture of 4 commercial enzymes; and the protein was separated from the pigment by ultrafiltration. Electrophoretograms showed that the pigment was attached to a 265-kDa protein. Splitting the protein-pigment complex allows studies on pigment absorption, stability and application.     

Rancidity development during the chilled storage of farmed Coho salmon (Oncorhynchus kisutch)

Coho salmon (Oncorhynchus kisutch) is a fatty fish species whose farming production has greatly increased in recent years. Lipid damage produced during Coho salmon chilled storage was studied for up to 24 d. Lipid hydrolysis (free fatty acids, FFA) and oxidation (conjugated dienes; peroxide value, PV; thiobarbituric acid index, TBA‐i; fluorescent compounds formation, FR; browning development) were determined and compared to lipid composition (polyene index, PI; astaxanthin, AX) changes and sensory assessment (rancid odour development) results. Most lipid damage indices developed slowly during storage; thus, values obtained for FFA, PV, TBA‐i and FR were in all cases under 1.5 g/100 g, 4.0 meq oxygen/kg lipid, 0.40 mg malondialdehyde/kg muscle and 0.40, respectively. Odour assessment showed a significant (p <0.05) rancidity development at day 10, when compared to starting fish material; then, non‐acceptable values were obtained at days 19 and 24. The PI analysis showed not many differences during the storage time, with the lowest mean value at day 19. AX analysis indicated a relatively high content in the white muscle, which was maintained till the end of the experiment. A low oxidation development is concluded for Coho salmon lipids when compared to other fatty fish species under the same chilling conditions. AX was found to contribute to the oxidation stability of Coho salmon lipids, due to its free radical scavenger properties.     

天然虾青素的提取纯化及其应用

本文对从虾加工废弃物中提取虾青素(Astaxanthin)的常用方法进行了评述。碱提法对环境污染严重,虾青素易被氧化成为虾红素(Astacene);油溶法提取效率高,但提取物不易与高沸点的油分离;低沸点有机溶剂如二氯甲烷等是提取虾青素的有效溶剂,可借助蒸馏技术将溶剂循环利用;超临界萃取法可避免虾青素的降解,可得到高品质的产品,但生产成本高。同时,综述了虾青素在食品、保健品、医药和着色剂等领域中的应用。     

强光照对雨生红球藻合成虾青素的影响

在不同的光照强度下研究了雨生红球藻细胞内虾青素的合成与初级代谢的关系.在强光(HL)和中等强度(ML)的光照条件下,雨生红球藻细胞内1,5-二磷酸核酮糖羧化酶 (Rubisco)和硝酸还原酶(NR)的活性第1天大幅度提高,2天后又迅速下降.与此同时,硝酸盐浓度也快速降低.当虾青素在第4天(HL)和第6天(ML)开始合成时, HL中Rubisco和NR活性以及NO3-浓度分别下降了75.5%,71.5% 和96.2%,而ML中则下降了76.5%,74.7% 和94.3%.相比之下,在低光照(LL)条件下,实验结束时三个指标仅下降了25.9%,29.8% 和56.8%,细胞中没有虾青素积累.结果表明强光提高了Rubisco 和 NR活性,导致硝酸盐浓度迅速降低而最终又抑制了这两种酶的活性,造成雨生红球藻光合作用效率下降即"碳饥饿".在此状态下,为了生存,细胞内合成虾青素的相关基因被激活,藻细胞开始合成并积累虾青素.     

Non-conventional high-pressure extraction process: A comparative study for astaxanthin recovery from Xanthophyllomyces dendrorhous

Xanthophyllomyces dendrorhous is one of the most attractive natural sources of astaxanthin. The yeast produces the compound intracellularly, therefore, it is necessary to evaluate cell rupture methods using clean and efficient technologies for its extraction and it subsequent use in industries. At present work, two non-conventional high-pressure extraction methods were evaluated for astaxanthin recovery: Supercritical fluid extraction and microfluidisation. Results: Effect of pressure (15, 30, and 45 Megapascals; MPa), Temperature (313 and 343 °K) and usage of co-solvent were studied in supercritical extraction process, meanwhile the effect of microfluidisation process (five stages and 160 MPa) for cell rupture and its combination with conventional technics (lithic enzymes, glass beads and ultrasonication) for the recovery of astaxanthin were evaluated. Supercritical fluid extraction presented a higher astaxanthin recovery, 54% yield extraction, at 32.5 MPa and 313 °K, and using ethanol as co-solvent, compared to a 31% yield extraction by mean microfluidisation process at 160 MPa combined with 15 min of sonication (amplitude of 80%).     

虾青素及其他类胡萝卜素的生物合成研究

应用高效液相色谱对法夫酵母合成产物中的虾青素和其他类胡萝卜素进行了定性和定量分析 ,并通过分析葡萄糖底物与代谢中间产物乙醇及总虾青素的含量变化对法夫酵母生物合成虾青素进行了研究     

红发夫酵母生长和虾青素积累培养参数的优化

在摇瓶中应用二次正交旋转组合设计研究了不同培养时间、接种量、种子液培养时间和装液量对红发夫酵母Phaffia rhodozyma As2.1557生长和细胞虾青素含量的影响,并对培养参数进行了优化.结果表明:接种量、培养时间和装液量对Phaffia rhodozyma As2.1557生长和虾青素积累有显著影响,最佳生长参数为:装液量每瓶30 mL(250 mL摇瓶),摇瓶培养时间96 h,接种量12%,种子培养时间60 h.     

基于荧光及紫外光谱法对虾青素与乳清蛋白相互作用的研究

本研究采用分子自组装技术制备虾青素/乳清蛋白纳米复合物,并探究虾青素（Astaxanthin,AST）与乳清蛋白（Whey Protein）之间的分子相互作用机制。选用乳清蛋白（α-乳白蛋白、β-乳球蛋白、浓缩乳清蛋白、牛血清蛋白）与虾青素自组装,通过控制水相蛋白质溶液与有机相虾青素溶液的比例,分别可控形成H聚集体或J聚集体虾青素/乳清蛋白纳米复合物（H/J Aggregates Astaxanthin/Whey Protein Nanocomplexes）。通过动态光散射仪（Dynamic Light Scattering,DLS）测定虾青素/乳清蛋白纳米复合物的粒径均在150~430 nm之间,多分散性指数（Polydispersity Index,PDI）表明分散性良好,电位在?12~?1 mV之间;采用透射电子显微镜（Transmission Electron Microscope,TEM）观察成功制备出的H聚集体或J聚集体虾青素/乳清蛋白纳米复合物呈边缘清晰光滑的近球形结构;紫外可见光谱表明4种蛋白质构建的H聚集体或J聚集体虾青素/乳清蛋白纳米复合物中虾青素H聚集体最大吸收波长λ_max由虾青素单体的λ_max480 nm蓝移至388 nm,虾青素J聚集体最大吸收波长λ_max光谱红移,并显示出519和556 nm左右的并肩峰;通过荧光光谱分析表明由于虾青素聚集体特定的结构使形成的虾青素/乳清蛋白纳米复合物的荧光强度都明显增强,乳清蛋白中疏水性氨基酸及疏水性区域暴露。本研究从虾青素及其聚集体的水分散性和乳清蛋白载体特性两方面探究,为其后续在食品药品领域的开发及应用提供理论依据。     

两阶段法培养红法夫酵母生产虾青素

在法夫酵母生长过程中,培养基组成是影响细胞生长和虾青素产量的重要因素。文中通过正交设计和响应面优化方法分别对红法夫酵母生长阶段培养基和虾青素合成阶段的培养基进行了优化研究。结果表明,碳源和氟源浓度对红法夫细胞的生长及虾青素的合成有明显影响,浓度为20 g/L的葡萄糖有利于细胞的生长;而50 g/L左右的葡萄糖和高C/N有利于虾青素的合成。在此基础上提出了两阶段发酵方案。经过两阶段发酵,红法夫酵母生物量和虾青素产量达到16.8 g/L和15.015 mg/L,分别比分批培养提高了56.3%和28.7%。