紫云英在发酵过程中实现无机硒向有机硒转化的效力

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Jianrui Qi , Xinyuan Guo , Weiyu Han , Mengjia Chang , Yahong Yuan , Tianli Yue
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引用次数: 0

摘要

硒(Se)作为人体必需的元素,自身无法生成,因此富硒产品的研究成为当前的热点。微生物是常见的富硒载体,以往的实验主要集中在酵母菌和乳酸菌,缺乏霉菌。本研究以无机亚硒酸钠为外源硒,采用液相色谱-原子荧光光谱法测定了发酵后紫云英中的总硒和有机硒含量。研究结果表明,紫苏藻成功地将无机硒转化为有机硒,在亚硒酸钠为 2、4、6、8 和 10 mg/L 时,有机硒与总硒的比例分别为 30.50%、36.14%、39.94%、46.18% 和 53.00%。有机硒特别是水溶性硒蛋白的比例最高(28.04%-47.33%),其次是硒多糖(3.80%-5.07%)和硒核酸(1.84%-3.07%)。此外,Se 富集处理并未明显改变紫云英菌的形态和结构,但却丰富了发酵液中挥发性成分的种类和含量。因此,本研究有望为开发和利用富含Se的紫花菌产品奠定基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

The potency of Monascus purpureus to achieve the transformation from inorganic selenium into organic selenium during the fermentation process

The potency of Monascus purpureus to achieve the transformation from inorganic selenium into organic selenium during the fermentation process

Selenium (Se), as an essential element for the human body, cannot be produced by itself, making Se-rich products research a current hotspot. Microorganisms are common Se-rich carriers and previous experiments mainly focused on yeast and lactic acid bacteria, lacking mold. In this study, the total Se and organic Se content in Monascus purpureus (M. purpureus) were determined by a liquid chromatography-atomic fluorescence spectrometry after fermentation, applying inorganic sodium selenite as exogenous Se. The research results indicated that M. purpureus successfully converted inorganic Se into organic Se, with an organic Se to total Se ratio of 30.50%, 36.14%, 39.94%, 46.18%, and 53.00% at 2, 4, 6, 8, and 10 mg/L sodium selenite, respectively. The proportion of Se-protein (28.04%–47.33%) was highest in organic Se, especially water-soluble Se-protein, followed by Se-polysaccharide (3.80%–5.07%) and Se-nucleic acid (1.84%–3.07%). Furthermore, Se-enriched treatment did not significantly alter the morphology or structure of M. purpureus, while enriching the types and content of volatile components in the fermentation broth. Thus, this study was expected to lay the foundation for the development and utilization of Se-rich M. purpureus products.

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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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