Identification, antioxidant and stability of carotenoids from a GRAS fungus Neurospora sitophila
DENG Yongping1,2, CHE Xin1, AI Ruibo1, LIU Xiaolan1,2, XIN Jiaying3*, WANG Xiaojie1,2
1(College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China) 2(Key Laboratory of Corn Deep Proessing Theory and Techology, Qiqihar University, Qiqihar 161006, China) 3(Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China)
Abstract: A liquid chromatography-mass spectrometry was developed for preliminary identification of carotenoids produced by Neurospora sitophila through solid-state fermentation, then antioxidant activity and stability of carotenoids were investigated. One of the main components of carotenoids from N. sitophila was β-carotene. When the carotenoid concentration was 6 μg/mL, the DPPH· clearance rate of carotenoids was significantly higher than that of α-tocopherol, butyl hydroxylanisole(BHA) and β-carotene (P<0.05);the ·OH clearance rate was significantly higher than that of α-tocopherol, BHA, tert-butyl hydroquinone(TBHQ) and β-carotene (P<0.05); the total reduction capacity of carotenoids was significantly higher than that of α-tocopherol and β-carotene (P<0.05). Carotenoids were relatively stable under the conditions of avoiding light, low temperature and free of some ions such as K+, Na+, Mg2+, Ca2+, Ba2+, Cu2+ and Fe3+. The above results showed that carotenoids from N. sitophila have excellent antioxidant activities, indicating great potential as natural antioxidants.
邓永平,车鑫,艾瑞波,等. 好食脉孢霉发酵产类胡萝卜素的鉴定、抗氧化性及稳定性研究[J]. 食品与发酵工业, 2021, 47(4): 15-20.
DENG Yongping,CHE Xin,AI Ruibo,et al. Identification, antioxidant and stability of carotenoids from a GRAS fungus Neurospora sitophila[J]. Food and Fermentation Industries, 2021, 47(4): 15-20.
[1] RODRIGUEZ A, DELIA B.Update on natural food pigments-A mini-review on carotenoids, anthocyanins, and betalains[J].Food Research International, 2019, 124:200-205. [2] YABUZAKI J.Carotenoids database:Structures, chemical fingerprints and distribution among organisms[J].Database (Oxford), 2017(1):1-11. [3] MALDONADE I R, RODRIGUEZ-AMAYA D B, SCAMPARINI A R P.Carotenoids of yeasts isolated from the Brazilian ecosystem[J].Food Chemistry, 2008, 107(1):145-150. [4] MIYAWAKI H, TAKAHASHI J, TSUKAHARA H, et al.Effects of astaxanthin on human blood rheology[J].Journal of Clinical Biochemistry & Nutrition, 2008, 43(2):69-74. [5] MUSSAGY C U, WINTERBURN J, SANTOS-EBINUMA V C.Production and extraction of carotenoids produced by microorganisms[J].Applied Microbiology and Biotechnology, 2019, 103(3):1 095-1 114. [6] POLIAK P, SˇKORNˇA P, KLEIN E, et al.Thermodynamics of radical scavenging of symmetric carotenoids and their charged species[J].Food Chemistry, 2018, 268:542-549. [7] ACHIR N, DHUIQUE-MAYER C, HADJAL T, et al.Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile[J].Innovative Food Science and Emerging Technologies, 2016, 33:397-404. [8] 邓永平, 艾瑞波, 刘晓兰, 等.GRAS真菌好食脉孢霉固态发酵醋糟产类胡萝卜素的优化[J].饲料工业, 2018, 39(18):43-47. DENG Y P, AI R B, LIU X L, et al.Optimization of carotenoids production by a GRAS fungus Neurospora sitophila through solid state fermentation[J].Feed industry, 2018, 39(18):43-47. [9] SAINI R K, NILE S H, PARK S W.Carotenoids from fruits and vegetables:Chemistry, analysis, occurrence, bioavailability and biological activities[J].Food Research International, 2015, 76(3):735-750. [10] 盛冉, 孙志高, 张震, 等.鲁氏不动杆菌Acinetobacter lwoffii UL产类胡萝卜素的纯化与鉴定及其抗氧化活性检测[J].食品与发酵工业, 2019, 45(3):95-102. SHENG R, SUN Z G, ZHANG Z, et al.Purification and identification of carotenoids from Acinetobacter lwoffii UL and their antioxidant activities[J].Food and Fermentation Industries, 2019, 45(3):95-102. [11] ZHANG B, DENG Z, TANG Y, et al.Fatty acid, carotenoid and tocopherol compositions of 20 Canadian lentil cultivars and synergistic contribution to antioxidant activities[J].Food Chemistry, 2014, 161(15):296-304. [12] KARMOWSKI J, ENKE K, KILLENBERG M, et al.Interactions between lipophilic antioxidants measured by photochemiluminescence assay and α-tocopherol equivalent antioxidant capacity assay as well as the influence of matrix compounds on the lipophilic antioxidant capacity[J].LWT, 2015, 64(2):817-823. [13] LIU D, SHI J, COLINA I A, et al.The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical[J].LWT-Food Science and Technology, 2008, 41(7):1 344-1 349. [14] HENGST C, WERNER S, MüLLER L, et al.Determination of the antioxidant capacity:Influence of the sample concentration on the measured values[J].European Food Research and Technology, 2009, 230(2):249-254. [15] 王瑞琪, 陈钢, 阙发秀, 等.响应面法优化粗糙脉孢菌番茄红素的皂化提取工艺及其抗氧化活性[J].食品工业科技, 2020, 41(11):207-213;220. WANG R Q, CHEN G, QUE F X, et al.Optimization of saponification extraction process of lycopene from Neurospora crassa by response surface methodology and its antioxidant activities[J].Science and Technology of Food Industry, 2020, 41(11):207-213;220. [16] NGAMWONGLUMLERT L, DEVAHASTIN S.Carotenoids[J].Encyclopedia of Food Chemistry, 2019, 1:40-52. [17] 韩永斌, 刘桂玲, 陈德明, 等.光合细菌类胡萝卜素的稳定性研究[J].食品科学, 2009, 30(3):43-46. HAN Y B, LIU G L, CHEN D M, et al.Study on stability of carotenoids from photosynthetic bacteria[J].Food Science, 2009, 30(3):43-46. [18] ZEPKA L Q, MERCADANTE A Z.Degradation compounds of carotenoids formed during heating of a simulated cashew apple juice[J].Food Chemistry, 2009, 117(1):28-34. [19] 罗昌荣, 赵震毅, 刘涵刚, 等.β-胡萝卜素裂解温度对其裂解产物的影响[J].无锡轻工大学学报, 2003, 22(3):67-75. LUO C R, ZHAO Z Y, LIU H G, et al.Effect of pyrolytic temperature of β-carotene on the pyrolytic products[J].Journal of WUXI University of Light Industry, 2003, 22(3):67-75. [20] 邵金华, 黄光文, 朱智勇, 等.柚皮中类胡萝卜素的提取及其稳定性的研究[J].食品工业科技, 2014, 35(2):281-285. SHAO J H, HUANG G W, ZHU Z Y, et al.Study on the extraction and stability of carotenoid in pomelo peel[J].Science and Technology of Food Industry, 2014, 35(2):281-285. [21] 高燕燕, 黄磊.蛹虫草所产类胡萝卜素的稳定性研究[J].食品工业科技, 2013,34(21):278-280. GAO Y Y, HUANG L.Study on the stabilities of carotenoid of Cordyceps militaris[J].Science and Technology of Food Industry, 2013,34(21):278-280. [22] CHEN Y S, XIE B J, YANG J F, et al.Identification of microbial carotenoids and isoprenoid quinones from Rhodococcus sp.B7740 and its stability in the presence of iron in model gastric conditions[J].Food Chemistry, 2018, 2 401:204-211. [23] GAO Y, KISPERT L D.Reaction of carotenoids and ferric chloride:Equilibria, isomerization, and products[J].Journal of Physical Chemistry B, 2003, 107(22):5 333-5 338.
2021, Vol. 47 
