Koochi Zhila Heydari, Jahromi Kourosh Ghodrat, Kavoosi Gholamreza, Ramezanian Asghar
Department of Biotechnology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Horticultural Science, School of Agriculture, Shiraz University, Shiraz, Iran.
Biotechnol Rep (Amst). 2023 Jun 19;39:e00806. doi: 10.1016/j.btre.2023.e00806. eCollection 2023 Sep.
The amino acid extract (protein hydrolysate) from various citrus peels was employed as an organic nutrition source for the culture of to investigate their effects on the biomass and protein quality of the microalgae. The major amino acids in citrus peels included proline, asparagine, aspartate, alanine, serine, and arginine. The most plentiful amino acids in the were alanine, glutamic acid, aspartic acid, glycine, serine, threonine, leucine, proline, lysine, and arginine. Adding the citrus peel amino acid extracts to the medium enhanced overall microalgal biomass (more than two folds < 0.05) and protein content (more than 1.25 fold, < 0.05). Citrus peel amino acids increase essential amino acids and decrease the non-protein amino acid of ( > 0.05). The present research shows that citrus peels have good nutritional quality and could be used for the inexpensive cultivation of biomass with potential utility for food application.
将各种柑橘皮中的氨基酸提取物（蛋白质水解物）用作有机营养源来培养微藻，以研究它们对微藻生物量和蛋白质质量的影响。柑橘皮中的主要氨基酸包括脯氨酸、天冬酰胺、天冬氨酸、丙氨酸、丝氨酸和精氨酸。微藻中含量最丰富的氨基酸是丙氨酸、谷氨酸、天冬氨酸、甘氨酸、丝氨酸、苏氨酸、亮氨酸、脯氨酸、赖氨酸和精氨酸。向微藻培养基中添加柑橘皮氨基酸提取物可提高微藻的总体生物量（超过两倍，P<0.05）和蛋白质含量（超过1.25倍，P<0.05）。柑橘皮氨基酸增加了微藻的必需氨基酸含量，并降低了其非蛋白质氨基酸含量（P>0.05）。本研究表明，柑橘皮具有良好的营养品质，可用于低成本培养微藻生物量，具有潜在的食品应用价值。
