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叔丁基对羟基茴香醚对雨生红球藻虾青素积累和psy基因表达量的影响

丁巍 尚敏敏 赵鹏 徐军伟 李涛 余旭亚

食品科学2017,Vol.38Issue(6):62-67,6.
食品科学2017,Vol.38Issue(6):62-67,6.DOI:10.7506/spkx1002-6630-201706010

叔丁基对羟基茴香醚对雨生红球藻虾青素积累和psy基因表达量的影响

Effects of Butyl Hydroxyanisole on Astaxanthin Accumulation and the Transcriptional Expression Levels of Phytoene Synthase (psy) Gene of Haematococcus pluvialis LUGU

丁巍 1尚敏敏 1赵鹏 1徐军伟 1李涛 1余旭亚1

作者信息

  • 1. 昆明理工大学生命科学与技术学院,云南昆明 650500
  • 折叠

摘要

Abstract

Owing to its role as an important source for astaxanthin accumulation,Haematococcus pluvialis has gained more and more attention in recent years.In this research,we examined the effects of butyl hydroxyanisole (BHA) at different concentrations on the astaxanthin production under unfavorable conditions during the logarithmic growth phase of H.pluvialis LUGU.The results demonstrated that 2 mg/L BHA was optimal for maximum astaxanthin production,which reached 29.03 mg/g,2.03 times higher than that of the control (14.30 mg/g).Moreover,under the same condition of BHA induction,initial algal cells with different growth status also had a great influence on astaxanthin synthesis.The accumulation of astaxanthin in the algal cells in the late exponential growth phase (14 d) reached the highest level of 29.3 mg/g,which was 2.93,1.01 and 1.73 times higher those in the early and middle exponential,and stationary growth phases,respectively.qRT-PCR analysis shows that the transcriptional levels of phytoene synthase (psy) gene induced by 2 mg/L BHA was 9.2 times higher that of control.These findings showed that appropriate concentration of BHA could not only increase the transcription ofpsy gene,but also could obviously promote intracellular astaxanthin accumulation in microalgae,providing an effective strategy for the industrialization of astaxanthin.

关键词

叔丁基对羟基茴香醚/雨生红球藻/虾青素/不同生长状态/psy基因

Key words

butyl hydroxyanisole (BHA)/Haematococcus pluvialis LUGU/astaxanthin/different growth phases/psy gene

分类

农业科技

引用本文复制引用

丁巍,尚敏敏,赵鹏,徐军伟,李涛,余旭亚..叔丁基对羟基茴香醚对雨生红球藻虾青素积累和psy基因表达量的影响[J].食品科学,2017,38(6):62-67,6.

基金项目

国家自然科学基金地区科学基金项目(21266013) (21266013)

食品科学

OA北大核心CSCDCSTPCD

1002-6630

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