Studies on the Antioxidant Activities of Six Red Yeasts

doi:10.13560/j.cnki.biotech.bull.1985.2020-0406

Abstract

Abstract:

Armed with strong environmental adaptability and broad resources,red yeasts has shown decent antioxidant application effects in aquatic farming practice,thus it is of great necessity to investigate their antioxidant potentials. In order to investigate the antioxidant activities of red yeast,6 red yeasts（LW1-LW6）were isolated recently from marine and terrestrial niches,their contents of total carotenoids and the tolerance to H₂O₂were measured,and the antioxidant activities were comprehensively evaluated by measuring their reducing powers,the scavenging free radicals abilities,and the total antioxidant capacities,as well as the superoxide dismutase activities. The results indicated that the carotenoid contents of 6 red yeasts varied in 117.78-162.91 μg/g,and they had decent tolerances to H₂O₂at 9 mmol/L. The order of reducing powers followed the pattern of fermentation supernatant > pigment extract > intact cell,whereas the DPPH· scavenging powers went with pattern as intact cell > fermentation supernatant > pigment extract. Although the scavenging ·OH potentials of the intact cell and the pigment extract were at the same level,but both were significantly higher than that for the fermentation supernatant. In addition,decent T-AOC and SOD activities presented in the fermentation supernatant and intact cell of the two isolates LW3 and LW5,with former demonstrated slightly better antioxidant capacity. In this study,the antioxidant activities of the 6 red yeast strains are systematically studied by different means,revealing the application potential of the studied 6 red yeast strains.

Key words: red yeast, carotenoid, H₂O₂ tolerance, free radical scavenging activity, antioxidant activities

WANG Yue, OUYANG Dan, TANG Wei, LIU Shi-bo, GU Yan, HE Zeng-guo. Studies on the Antioxidant Activities of Six Red Yeasts[J]. Biotechnology Bulletin, 2020, 36(10): 156-164.

Figures/Tables 8

References 52

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菌株编号	菌株来源	分子鉴定结果
LW1	海藻	胶红酵母（Rhodotorula mucilaqinosa）
LW2	海水	胶红酵母（Rhodotorula mucilaqinosa）
LW3	牡蛎	胶红酵母（Rhodotorula mucilaqinosa）
LW4	五彩苏	胶红酵母（Rhodotorula mucilaqinosa）
LW5	过山蕨	胶红酵母（Rhodotorula mucilaqinosa）
LW6	桃子	锁掷孢酵母（Sporidiobolus pararoseus）

菌株编号	菌株来源	分子鉴定结果
LW1	海藻	胶红酵母（Rhodotorula mucilaqinosa）
LW2	海水	胶红酵母（Rhodotorula mucilaqinosa）
LW3	牡蛎	胶红酵母（Rhodotorula mucilaqinosa）
LW4	五彩苏	胶红酵母（Rhodotorula mucilaqinosa）
LW5	过山蕨	胶红酵母（Rhodotorula mucilaqinosa）
LW6	桃子	锁掷孢酵母（Sporidiobolus pararoseus）

菌株编号	总类胡萝卜素含量/（μg?g^-1）	总类胡萝卜素产量/（μg?mL^-1）
LW1	142.70±0.82^De	1.53±0.008^d
LW2	146.65±0.91^c	1.65±0.001^c
LW3	157.17±0.22^B	1.83±0.002^b
LW4	162.91±1.28^a	1.96±0.015^a
LW5	140.74±0.37^E	1.45±0.004^e
LW6	117.78±0.81^f	1.18±0.008^f

菌株编号	总类胡萝卜素含量/（μg?g^-1）	总类胡萝卜素产量/（μg?mL^-1）
LW1	142.70±0.82^De	1.53±0.008^d
LW2	146.65±0.91^c	1.65±0.001^c
LW3	157.17±0.22^B	1.83±0.002^b
LW4	162.91±1.28^a	1.96±0.015^a
LW5	140.74±0.37^E	1.45±0.004^e
LW6	117.78±0.81^f	1.18±0.008^f

菌株编号	检测指标	样品	抗氧化活性（U/mgprot）
LW3	SOD	发酵上清液	14.47±0.25
	SOD	完整细胞	16.70±0.30
	T-AOC	发酵上清液	0.87±0.01
	T-AOC	完整细胞	0.75±0.02
LW5	SOD	发酵上清液	12.28±0.30
	SOD	完整细胞	13.69±0.59
	T-AOC	发酵上清液	0.55±0.02
	T-AOC	完整细胞	0.65±0.05