红发夫酵母细胞内蛋白质脂肪酸与虾青素合成-高校化学工程学报.pdf

第24 卷第6 期 高 校 化 学 工 程 学 报 No.6 Vol.24 2010 年12 月 Journal of Chemical Engineering of Chinese Universities Dec. 2010 文章编号：1003-9015(2010)06-1074-05 红发夫酵母细胞内蛋白质、脂肪酸与虾青素合成关系的研究 邢向英, 姜 玲, 董庆霖, 陈 博, 李志文 (河北工业大学 化工学院, 天津 300130) 摘 要：为研究红发夫酵母细胞内虾青素合成与蛋白质和脂肪酸代谢之间的关系，实验测定了发酵过程中蛋白质、脂 肪酸和虾青素含量的变化。实验结果表明：红发夫酵母细胞内蛋白质的含量在整个发酵周期内变化非常显著，在 0~16 h(延滞期)和 58~76 h(指数生长后期)上升，而在 16~58 h(指数期)和 76~124 h (稳定期后期)下降。脂肪酸的含量变化趋 势与蛋白质的基本相似，但是在稳定期表现出先快速上升然后迅速下降的变化特征。相比之下，虾青素含量的变化规 律与蛋白质和脂肪酸相反。上述变化规律表明红发夫酵母细胞内虾青素的合成与蛋白质和脂肪酸的代谢密切相关。在 延滞期和稳定前期蛋白质和脂肪酸的快速合成会减少流向虾青素合成方向的碳通量，使虾青素含量减少；而在稳定期 后期底物耗尽出现碳饥饿时，蛋白质和脂肪酸的降解又为虾青素的进一步合成提供了碳骨架，提高了虾青素的含量。 关键词：红发夫酵母；蛋白质；脂肪酸；虾青素 中图分类号： Q 932 文献标识码：A Study on the Relationship among Protein, Fatty Acids and Astaxanthin Synthesis in the Cells of Phaffia rhodozyma XING Xiang-ying, JIANG Ling, DONG Qing-lin, CHEN Bo, LI Zhi-wen (College of Chemical Engineering and Technology, Hebei University of Technology, Tianjin 300130, China) Abstract: In order to study the potential relationship between the astaxanthin synthesis and the metabolism of the two major components, protein and fatty acids, the variations of the content of the two components as well as the astaxanthin in the cells of P. rhodozyma were analyzed. The results show that the cellular protein changes significantly through the whole fermentation process, which increases at 0~16 h (the lag phase) and 58~76 h (the pre-stationary phase), while decreases at 16~58 h (the exponential phase) and 76~124 h (the post-stationary phase). The changes of fatty acids content exhibit a trend similar to that of protein with an exception of drastic up and d