食品与发酵工业 >

2026 , Vol. 52 >Issue 5: 373 - 382

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043038

分析与检测

虾青素鸡蛋的营养活性和功能特性研究

  • 闫倩楠 ,
  • 杨泽豪 ,
  • 于淼 ,
  • 马挺军
展开
  • 1(北京农学院 食品科学与工程学院,北京,102206)
    2(吉林万方沃土农业科技发展有限公司,吉林 白山,134799)
第一作者:硕士研究生(马挺军教授为通信作者,E-mail:mtingjun@163.com)

收稿日期: 2025-04-16

  修回日期: 2025-07-24

  网络出版日期: 2026-03-25

基金资助

北京市景观休闲农业创新团队项目(BAIC09-2025)

收起

Nutritional activity and functional properties of astaxanthin eggs

  • YAN Qiannan ,
  • YANG Zehao ,
  • YU Miao ,
  • MA Tingjun
Expand
  • 1(Food Science and Engineering College Beijing University of Agriculture, Beijing 102206, China)
    2(Jilin Wanfang Wotu Agricultural Science and Technology Development Co.Ltd., Baishan 134799, China)

Received date: 2025-04-16

  Revised date: 2025-07-24

  Online published: 2026-03-25

Fold

摘要

随着消费者对食品营养的追求,市面上出现多种迎合消费者需求的功能性鸡蛋,该研究通过比较红法夫酵母源虾青素鸡蛋与其他鸡蛋在营养物质和抗氧化、抗炎及减脂功能特性方面的差异,评估红法夫酵母源虾青素鸡蛋的品质。结果显示,红法夫酵母源虾青素鸡蛋中含有虾青素(60.5±1.48) μg/g,蛋白质(12.96±0.38) g/100 g,在不饱和脂肪酸中,二十二碳六烯酸占比为0.62%,二十碳五烯酸占比为0.18%,均高于雨生红球藻源虾青素鸡蛋,必需氨基酸与总氨基酸的比值为39.1%,与雨生红球藻源虾青素鸡蛋相同。超氧化物歧化酶活性、总抗氧化能力和谷胱甘肽过氧化物酶活性均高于普通鸡蛋,丙二醛值最低为457.62 nmol/L,红法夫酵母源虾青素鸡蛋抗氧化能力优于其他鸡蛋;红法夫酵母源虾青素鸡蛋可以降低白细胞介素-6、白细胞介素-10、肿瘤坏死因子-α和NO的分泌,抑制率为1.61%,具有抗炎活性;红法夫酵母源虾青素鸡蛋脂滴含量下降,具有减脂功能。研究结果显示,红法夫酵母源虾青素鸡蛋是一种优质的功能性鸡蛋,能够提供更好的营养价值。

关键词： 鸡蛋; 红法夫酵母源虾青素; 品质; 功能特性

本文引用格式

闫倩楠 , 杨泽豪 , 于淼 , 马挺军 . 虾青素鸡蛋的营养活性和功能特性研究[J]. 食品与发酵工业, 2026 , 52(5) : 373 -382 . DOI: 10.13995/j.cnki.11-1802/ts.043038

Abstract

With the consumer’s pursuit of food nutrition, there are a variety of functional eggs on the market to meet the needs of consumers.The purpose of this study was to evaluate the quality of Phaffia rhodozyma-derived astaxanthin eggs by comparing the differences in nutrients and functional properties of antioxidant, anti-inflammatory and lipid-lowering.The results showed that the astaxanthin eggs from P.rhodozyma contained (60.5±1.48) μg/g astaxanthin, (12.96±0.38) g/100 g protein, DHA accounted for 0.62%, EPA accounted for 0.18%, which were higher than those of astaxanthin eggs from Haematococcus pluvialis.The ratio of EAAs/TAAs JX was 39.1%, which was the same as that of astaxanthin eggs from H.pluvialis.The activity of SOD, the activity of total antioxidant capacity and glutathione peroxidase were higher than those of ordinary eggs.The lowest MDA value of was 457.62 nmol/L.The addition of astaxanthin could make the antioxidant capacity better than other eggs.The astaxanthin eggs from P.rhodozyma could reduce the secretion of interleukin-6, interleukin-10, tumor necrosis factor α and NO, and the inhibition rate was 1.61%.It had anti-inflammatory and fat reducing activity, while the content of lipid droplets decreased.The astaxanthin egg derived from P.rhodozyma is a high-quality functional egg, which can provide better nutritional value.

Key words： eggs; Phaffia rhodozyma-derived astaxanthin; quality; functional characteristics

参考文献

[1] 张敏, 张海军, 王晶, 等.功能性蛋的研究进展与展望[J].粮食与食品工业, 2020, 27(1):43-47;50.
ZHANG M, ZHANG H J, WANG J, et al.Research progress and prospects of functional eggs[J].Cereal & Food Industry, 2020, 27(1):43-47;50.
[2] 邢淑婕, 刘开华.虾青素联合茶多酚对南湾鳙鱼油抗氧化作用的研究[J].中国食品添加剂, 2012, 23(4):114-117.
XING S J, LIU K H.Effect of tea polyphenols and astaxanthin on antioxide of fish oil of Nan-Wan sand gurnard[J].China Food Additives, 2012, 23(4):114-117.
[3] DANSOU D M, WANG H, NUGROHO R D, et al.Assessment of response to moderate and high dose supplementation of astaxanthin in laying hens[J].Animals, 2021, 11(4):1138.
[4] ZHAO Y C, LI X Y, WANG C C, et al.Free astaxanthin-rich diets enhanced astaxanthin accumulation in egg yolks compared to esterified astaxanthin-rich diets[J].Food Chemistry, 2023, 405:134872.
[5] DANSOU D M, WANG H, NUGROHO R D, et al.Effects of duration and supplementation dose with astaxanthin on egg fortification[J].Poultry Science, 2021, 100(9):101304.
[6] CHINTONG S, PHATVEJ W, RERK-AM U, et al.In vitro antioxidant, antityrosinase, and cytotoxic activities of astaxanthin from shrimp waste[J].Antioxidants, 2019, 8(5):128.
[7] HUAN Y, PENG X D, LIN J, et al.Anti-inflammatory effects of astaxanthin against fungal keratitis[J].International Journal of Ophthalmology, 2020, 13(11):1681-1688.
[8] PARK J H, YEO I J, HAN J H, et al.Anti-inflammatory effect of astaxanthin in phthalic anhydride-induced atopic dermatitis animal model[J].Experimental Dermatology, 2018, 27(4):378-385.
[9] RADICE R P, LIMONGI A R, VIVIANO E, et al.Effects of astaxanthin in animal models of obesity-associated diseases:A systematic review and meta-analysis[J].Free Radical Biology & Medicine, 2021, 171:156-168.
[10] 张馨月. 富含虾青素鸡蛋的品质及保鲜研究[D].北京:北京农学院, 2024.
ZHANG X Y.Study on the quality and preservation of astaxanthin rich eggs[D].Beijing:Beijing University of Agriculture, 2024.
[11] 张金兰, 魏巍, 杨云, 等.乳酸菌发酵对枸杞果汁体外抗氧化和抗炎活性的影响[J].中国酿造, 2023, 42(2):76-82.
ZHANG J L, WEI W, YANG Y, et al.Effects of lactic acid bacteria fermentation on antioxidant and anti-inflammatory activities in vitro of goji berry juice[J].China Brewing, 2023, 42(2):76-82.
[12] 张辰, 徐慧, 朱坤福, 等.微生物法生产虾青素的研究进展[J].中国酿造, 2021, 40(10):29-35.
ZHANG C, XU H, ZHU K F, et al.Research progress in the production of astaxanthin by microbial method[J].China Brewing, 2021, 40(10):29-35.
[13] 石阳, 井锶源, 王晓萱, 等.虾青素的生物学功能及其在畜禽生产中的应用[J].动物营养学报, 2023, 35(12):7617-7624.
SHI Y, JING S Y, WANG X X, et al.Biological functions of astaxanthin and its application in livestock and poultry production[J].Chinese Journal of Animal Nutrition, 2023, 35(12):7617-7624.
[14] GAO S, LI R H, HENG N, et al.Effects of dietary supplementation of natural astaxanthin from Haematococcus Pluvialis on antioxidant capacity, lipid metabolism, and accumulation in the egg yolk of laying hens[J].Poultry Science, 2020, 99(11):5874-5882.
[15] 余小元, 谢子健, 曹月琴, 等.虾青素的主要来源物种:雨生红球藻[J].生物学通报, 2022, 57(2):7-11.
YU X Y, XIE Z J, CAO Y Q, et al.The main source of astaxanthin:Haematococcus pluvialis[J].Bulletin of Biology, 2022, 57(2):7-11.
[16] PANAITE T D, CORNESCU G M, PREDESCU N C, et al.Microalgae (Chlorella vulgaris and Spirulina platensis) as a protein alternative and their effects on productive performances, blood parameters, protein digestibility, and nutritional value of laying hens’ egg[J].Applied Sciences, 2023, 13(18):10451.
[17] TANG H, YANG Z, CHEN S.Astaxanthin and its potential effects on human health[J].Journal of Functional Foods, 2013, 5(1):93-100.
[18] LUO W, WANG J H, CHEN Y, et al.Quantitative lipidome analysis of boiled chicken egg yolk under different heating intensities[J].Molecules, 2023, 28(12):4601.
[19] WANG M, MA H T, GUAN S Y, et al.Astaxanthin from Haematococcus pluvialis alleviates obesity by modulating lipid metabolism and gut microbiota in mice fed a high-fat diet[J].Food & Function, 2021, 12(20):9719-9738.
[20] MATTHEWS D E.Review of lysine metabolism with a focus on humans[J].The Journal of Nutrition, 2020, 150:2548S-2555S.
[21] ZHANG Z Y, TESLAA T, XU X C, et al.Serine catabolism generates liver NADPH and supports hepatic lipogenesis[J].Nature Metabolism, 2021, 3(12):1608-1620.
[22] SHARMA S, ZHANG X M, AZHAR G, et al.Valine improves mitochondrial function and protects against oxidative stress[J].Bioscience, Biotechnology, and Biochemistry, 2024, 88(2):168-176.
[23] CHEN Y H, HAO Z Q, LV Z P, et al.Comparative effects of organic and nano-selenium on egg quality and antioxidant capacity in layer hens[J].Foods, 2025, 14(9):1454.
[24] MORVARIDZADEH M, ESTÊVÃO M D, MORVARIDI M, et al.The effect of conjugated linoleic acid intake on oxidative stress parameters and antioxidant enzymes:A systematic review and meta-analysis of randomized clinical trials[J].Prostaglandins & Other Lipid Mediators, 2022, 163:106666.
[25] HUANG Y S, WEN X B, LI S K, et al.Effects of dietary lipid levels on growth, feed utilization, body composition, fatty acid profiles and antioxidant parameters of juvenile Chu’s croaker Nibea coibor[J].Aquaculture International, 2016, 24(5):1229-1245.
[26] ALIYU M, ZOHORA F T, ANKA A U, et al.Interleukin-6 cytokine:An overview of the immune regulation, immune dysregulation, and therapeutic approach[J].International Immunopharmacology, 2022, 111:109130.
[27] KWAK T W, CHA J Y, LEE C W, et al.Anti-inflammatory and antioxidant effect of astaxanthin derived from microalgae[J].Journal of Life Science, 2011, 21(10):1377-1384.
[28] 段伟静, 吕冬菊, 赵兴敏, 等.降脂药奥利司他通过靶向脂代谢途径对肝细胞癌细胞HepG2增殖和凋亡的影响[J].河北医科大学学报, 2024, 45(3):260-270.
DUAN W J, LYU D J, ZHAO X M, et al.Effects of lipid-lowering drug orlistat on proliferation and apoptosis of hepatocellular carcinoma cellline HepG2 through targeted lipid metabolism pathway[J].Journal of Hebei Medical University, 2024, 45(3):260-270.
[29] 刁翠茹, 王静, 闫勇, 等.虾青素对高脂HepG2细胞及高脂膳食饲喂C57BL/6J小鼠血脂代谢的影响[J].食品科学, 2020, 41(17):139-144.
DIAO C R, WANG J, YAN Y, et al.Effect of astaxanthin on lipid metabolism in HepG2 cells and in C57BL/6J mice fed with high-fat diet[J].Food Science, 2020, 41(17):139-144.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司