A pH control strategy for increased β-carotene production during batch fermentation by recombinant industrial wine yeast
A pH control strategy for increased β-carotene production during batch fermentation by recombinant industrial wine yeast
复制标题
重组工业葡萄酒酵母批量发酵过程中增加 β-胡萝卜素产量的 pH 控制策略
DOI：
10.1016/j.procbio.2013.01.005
复制
发表时间：
2013-02-01
影响因子：
4.4
通讯作者：
Yan, Guoliang
中科院分区：
文献类型：
--
作者：
Luo, Huanhua;Niu, Yuyu;Yan, Guoliang
研究了葡萄汁培养基中不同pH值（4.0 ~ 7.0）对重组酿酒酵母（Saccharomycescerevisiae T73-63）细胞生长和β-胡萝卜素合成的影响。在对间歇发酵过程动力学分析的基础上，提出了一种两阶段pH控制策略，即前24 h pH保持在7.0，24 h后pH变为5.0。使用这种策略，最高β-胡萝卜素产量（50.39 mg/l）和形成速率（1.40 mg/l/h）分别增加了19.1%和18.6%，相比，最大值的恒定pH发酵。过氧化氢酶（CAT）和超氧化物歧化酶（SOD）的活性也确定了β-胡萝卜素生产过程中的氧化应激。氧化应激似乎是由pH值降低引起的，如由pH值从pH 7.0变化到pH 5.0引起的CAT和SOD活性的增加所指示的。用抗坏血酸（一种抗氧化剂）预处理细胞逆转了β-胡萝卜素产量的提高，而加入H2 O2则提高了β-胡萝卜素产量。考虑到氧化应激的诱导与β-胡萝卜素产量的增加有关，得出结论认为，低pH策略对β-胡萝卜素产量的提高涉及氧化应激的诱导。(C)2013爱思唯尔有限公司保留所有权利。
The effects of different pH values, ranging from 4.0 to 7.0, on cell growth and beta-carotene production by recombinant industrial wine yeast Saccharomyces cerevisiae T73-63 in a synthetic grape juice medium was investigated. Based on the kinetic analysis of the batch fermentation process, a two-stage pH control strategy was developed in which the pH was maintained at 7.0 for the first 24h and then shifted to 5.0 after 24h. Using this strategy, the highest beta-carotene production (50.39 mg/l) and the formation rate (1.40 mg/l/h) were increased by 19.1% and 18.6%, respectively, compared to the maximum values of constant pH fermentation. The oxidative stress during beta-carotene production was also determined in terms of the catalase (CAT) and superoxide dismutase (SOD) activities. Oxidative stress appears to be induced by the lowering of pH as indicated by the increase in activities of CAT and SOD due to pH shift from pH 7.0 to pH 5.0. Pre-treating cells with ascorbic acid (an antioxidative agent) reversed the improvement of beta-carotene production while addition of H2O2 enhanced it. Considering that induction of oxidative stress is associated with increased beta-carotene production, it was concluded that the enhancement of beta-carotene production by the low-pH strategy involved the induction of oxidative stress. (C) 2013 Elsevier Ltd. All rights reserved.