应激影响了粘红酵母CCY 20-2-26酚类含量的增加和自由基清除能力。

Stress influenced increase in phenolic content and radical scavenging capacity of Rhodotorula glutinis CCY 20-2-26.

作者信息

Salar Raj Kumar, Certik Milan, Brezova Vlasta, Brlejova Marta, Hanusova Vladimira, Breierová Emília

机构信息

Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, 125 055, India.

Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37, Bratislava, Slovak Republic.

出版信息

3 Biotech. 2013 Feb;3(1):53-60. doi: 10.1007/s13205-012-0069-1. Epub 2012 May 30.

DOI:10.1007/s13205-012-0069-1

PMID:28324345

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3563748/

Abstract

Rhodotorula glutinis CCY 20-2-26 when grown under controlled stress of either NaCl (1-5 %) or HO (1-5 mM) on basal media exhibited a twofold increase in its total phenolic contents. The radical scavenging capacities (RSCs) as determined by ABTS test were found to be highest in 4 mM HO (1.44 mM TEAC mg) and 4 % NaCl (1.13 mM TEAC mg) as compared to control samples (0.41 mM TEAC mg). Similarly, the RSCs as determined by DPPH test were also highest in 4 % NaCl (1.83 mM TEAC mg) and 4 mM HO (1.78 mM TEAC mg) compared to control (0.48 TEAC mg). The relative RSCs from EPR spin-trapping assay for HO-stressed cultures were highest in 1 mM HO (56.1 μM TEAC g) whereas in NaCl-stressed cultures it was highest in 5 % NaCl (44.6 μM TEAC g) as compared to control (30.9 μM TEAC g). Five phenolic compounds (gallic acid, benzoic acid, catechin, caffeic acid and ferulic acid) were detected for the first time in R. glutinis CCY 20-2-26.

摘要

粘红酵母CCY 20-2-26在基础培养基上于NaCl（1-5%）或H₂O₂（1-5 mM）的可控胁迫条件下生长时，其总酚含量增加了两倍。通过ABTS试验测定的自由基清除能力（RSC）在4 mM H₂O₂（1.44 mM TEAC mg）和4% NaCl（1.13 mM TEAC mg）条件下最高，与对照样品（0.41 mM TEAC mg）相比。同样，通过DPPH试验测定的RSC在4% NaCl（1.83 mM TEAC mg）和4 mM H₂O₂（1.78 mM TEAC mg）条件下也最高，与对照（0.48 TEAC mg）相比。对于H₂O₂胁迫培养物，EPR自旋捕获试验的相对RSC在1 mM H₂O₂（56.1 μM TEAC g）时最高，而对于NaCl胁迫培养物，在5% NaCl（44.6 μM TEAC g）时最高，与对照（30.9 μM TEAC g）相比。在粘红酵母CCY 20-2-26中首次检测到五种酚类化合物（没食子酸、苯甲酸、儿茶素、咖啡酸和阿魏酸）。