Accumulation and antioxidant activity of secondary carotenoids in the aerial microalga Coelastrella striolata var. multistriata
Accumulation and antioxidant activity of secondary carotenoids in the aerial microalga Coelastrella striolata var. multistriata
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DOI：
10.1016/j.foodchem.2005.10.026
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Hirano, Morio
中科院分区：
文献类型：
--
作者：
Abe, Katsuya;Hattori, Hiroaki;Hirano, Morio
气生微藻 Coelastrella striolata var. 的生长和硝酸盐吸收。在这项研究中，从岩石表面分离出来的多纹状体在各种条件下进行了表征。该藻类在新鲜培养基中具有显着的无机氮吸收能力，按生长对数期计算，其最大比生长率为0.30 d(-1)。研究还表明，藻类具有呈现红橙色到绿色的能力（取决于培养基中的氮源浓度），并且能够合成非常大量的复杂类胡萝卜素混合物，例如角黄素、虾青素和β-胡萝卜素。藻类的红橙色细胞每克生物量可积累56.0毫克主要次生类胡萝卜素。细胞中类胡萝卜素、角黄素、虾青素和β-胡萝卜素的含量分别为47.5、1.5和7.0 mg/g dwc。此外，研究表明，含有这些类胡萝卜素的藻类提取物在脂质食品中具有抗氧化潜力。在不久的将来，气生微藻 C striolata var. multistriata 将作为功能材料用于各种商业应用，例如饲料补充剂、天然抗氧化剂和食用染料。 (c) 2005 Elsevier Ltd. 保留所有权利。
The growth and nitrate uptake of the aerial microalga Coelastrella striolata var. multistriata, which was isolated from the surface of rocks, were characterized under a variety of conditions in this study. The maximum specific growth rate of the alga, having prominent inorganic nitrogen uptake in the fresh medium, was 0.30 d(-1), as calculated in the growth logarithmic phase. It was also shown that the alga had abilities to be reddish orange to green colour (depending on the nitrogen source concentration in the medium) and to synthesize very high amounts of a complex mixture of carotenoids, such as canthaxanthin, astaxanthin and P-carotene. The reddish orange cells of the alga could accumulate 56.0 mg of major secondary carotenoids per g biomass. In the content of carotenoids, canthaxanthin, astaxanthin and P-carotene in the cells were 47.5, 1.5, and 7.0 mg/g dwc, respectively. Additionally, it was shown that the algal extract containing those carotenoids had an antioxidant potential in lipid foods. In the near future, the aerial microalga C striolata var. multistriata will be used as a functional material in a variety of commercial applications, such as feed supplements, natural antioxidants and food dyes. (c) 2005 Elsevier Ltd. All rights reserved.