六株红酵母抗氧化活性的研究

Studies on the Antioxidant Activities of Six Red Yeasts

红酵母来源广泛,具有较强的环境耐受性,在水产养殖中抗氧化应用效果良好。为了深入探究红酵母的抗氧化活性,从海洋和陆地中筛选出6株红酵母(LW1-LW6),测定其总类胡萝卜素含量和H2O2耐受能力,还通过测定还原力、清除自由基能力、总抗氧化能力(T-AOC)及超氧化物歧化酶(SOD)能力来综合评估6株红酵母3种组分的抗氧化能力。结果表明,6株红酵母类胡萝卜素含量为117.78-162.91μg/g,且具有极强的H2O2耐受能力,高达9 mmol/L。6株菌还原力大小为发酵上清液>色素提取物>完整细胞;DPPH·(二苯代苦味肼基自由基)清除率大小为完整细胞>发酵上清液>色素提取物;完整细胞和色素提取物对性·OH清除率没有明显差别,但均高于发酵上清液的水OH清除率。另外,菌株LW3和LW5的发酵上清液和完整细胞均具有T-AOC和SOD活性,且LW3活性大于LW5。通过不同手段系统地研究了红酵母的抗氧化活性,揭示所试6株红酵母的应用潜力。

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 H2O2 were 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 117.78-162.91μg/g,and they had decent tolerances to H2O2 at 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.