Synergistic Effects of Dysmorphococcus globosus on Selenium Enrichment and Astaxanthin Accumulation.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Foods Pub Date : 2025-09-18 DOI:10.3390/foods14183249
Moyu Zhong, Xinxin Huang, Xinyue Zhang, Zahid Hussain, Zhaohui Zan, Qi Wang, Xiulan Xie, Maozhi Ren
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引用次数: 0

Abstract

Hidden starvation poses a critical threat to people's nutritional status and overall health. Developing functional agriculture can alleviate hidden starvation. This study investigates organic selenium supplementation challenges and the antioxidant potential of high-value astaxanthin. The microalgal strain Dysmorphococcus globosus HY13 was cultured in medium containing sodium selenite, and the effects of different sodium selenite concentrations on the growth of HY13 were analyzed. Color change was the most obvious when the medium was supplemented with 1500 mg L-1 selenite, with samples showing an orange-red color. The conversion efficiency of inorganic selenium to organic selenium reached 99.23%. Similarly, under selenium stress conditions, the HY13 strain accumulated high levels of astaxanthin (up to 0.86 mg g-1 dry weight). Thus, D. globosus appears to efficiently convert inorganic selenium into organic selenium and synergistically accumulate high-value astaxanthin under selenium stress, emphasizing its potential applications in functional agriculture and nutritionally fortified product development.

球形畸形球菌对硒富集和虾青素积累的协同作用。
隐性饥饿对人们的营养状况和整体健康构成严重威胁。发展功能农业可以缓解隐性饥饿。本研究探讨了有机硒的补充挑战和高价值虾青素的抗氧化潜力。在含亚硒酸钠的培养基中培养微藻球形dyssmorphococcus globosus HY13,分析了不同亚硒酸钠浓度对其生长的影响。当培养基中添加1500 mg L-1亚硒酸盐时,颜色变化最明显,样品呈橙红色。无机硒转化为有机硒的效率达到99.23%。同样,在硒胁迫条件下,HY13菌株积累了高水平的虾青素(高达0.86 mg g-1干重)。因此,在硒胁迫下,虾青素能有效地将无机硒转化为有机硒,并协同积累高价值虾青素,在功能农业和营养强化产品开发中具有潜在的应用前景。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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