| 乙醇促进法夫酵母虾青素合成的机理及其代谢调控 |
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| 引用本文： | 茹 毅,沈宁燕,倪 辉,陈艳红,肖安风. 乙醇促进法夫酵母虾青素合成的机理及其代谢调控[J]. 中国食品学报, 2019, 19(8): 41-48 |
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| 作者姓名： | 茹 毅 沈宁燕 倪 辉 陈艳红 肖安风 |
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| 作者单位： | 集美大学食品与生物工程学院，福建厦门，361021；福建省食品微生物与酶工程重点实验室，福建厦门，361021；福建省海洋功能食品工程技术研究中心，福建厦门，361021；厦门市海洋功能食品重点实验室，福建厦门，361021 |
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| 基金项目： | 国家自然科学基金项目（31501448）；福建省教育厅项目（JA15266）；厦门南方海洋研究中心项目（14CZP035HJ09） |
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| 摘 要： | 采用代谢通量分析的方法,分析乙醇促进法夫酵母生物合成虾青素的代谢调控机理。研究发现,乙醇促进法夫酵母细胞代谢中丙酮酸、乙酰辅酶A代谢节点处的通量,使流向虾青素合成途径的通量增加,是对照组通量的2.3倍,进而促进了虾青素的合成。根据代谢调控机理,对法夫酵母菌株JMU-MVP14合成虾青素代谢途径的α-酮戊二酸和5-磷酸核酮糖代谢节点进行调控,结果表明:在培养环境中添加0.5 g/Lα-酮戊二酸,能促进法夫酵母细胞生长,生长量提高0.4 g/L。添加3 g/L的谷氨酸时,法夫酵母总类胡萝卜素产量达67.9 mg/L,是对照试验总类胡萝卜素产量的1.7倍。
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| 关 键 词： | 法夫酵母 乙醇 虾青素合成 代谢通量分析 代谢调控 |
Mechanism of Ethanol Promoting the Synthesis of Astaxanthin and Its Metabolic Regulation by Phaffia rhodozyma |
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| Ru Yi,Sheng Ningyan,Ni Hui,Chen Yanhong,Xiao Anfeng. Mechanism of Ethanol Promoting the Synthesis of Astaxanthin and Its Metabolic Regulation by Phaffia rhodozyma[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(8): 41-48 |
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| Authors: | Ru Yi Sheng Ningyan Ni Hui Chen Yanhong Xiao Anfeng |
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| Affiliation: | (College of Food and Biological Engineering, Jimei University, Xiamen 361021, Fujian;Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, Fujian;Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, Fujian;Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, Fujian) |
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| Abstract: | Ru Yi;Sheng Ningyan;Ni Hui;Chen Yanhong;Xiao Anfeng(College of Food and Biological Engineering, Jimei University, Xiamen 361021, Fujian;Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province, Xiamen 361021, Fujian;Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen 361021, Fujian;Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, Fujian) |
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| Keywords: | Phaffia rhodozyma ethanol astaxanthin synthesis metabolic flux analysis metabolic regulation |
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