Ma Junjie, Yang Zhehan, Jin Zhuxin, Huang Lexin, Wei Yinggang, Chen Wangbo, Zuo Zhaojiang
National Key Laboratory for Development and Utilization of Forest Food Resources, Zhejiang A&F University, Hangzhou 311300, China.
College of Forestry and Biotechnology, Zhejiang A&F University, Hangzhou 311300, China.
Food Chem X. 2025 Apr 5;27:102442. doi: 10.1016/j.fochx.2025.102442. eCollection 2025 Apr.
This study was to uncover the astaxanthin accumulation mechanism of stressed by NaCl and KCl and select the optimal condition for astaxanthin production. Both of NaCl and KCl stresses showed inhibiting effects on growth by reducing photosynthetic abilities and causing reactive oxygen species accumulation. With raising the two salt concentrations, astaxanthin content and yield gradually increased, and the highest accumulation was under 300 mM for each salt, which should result from the up-regulation of 6 related genes promoting the precursor (β-carotene and zeaxanthin) transformation. KCl stress was more effective for improving astaxanthin yield than NaCl stress, which was strongly related with the salt concentration and astaxanthin content. Compared with other potential suitable conditions (35°C and purple light), 300 mM KCl also exhibited maximum effect on astaxanthin accumulation. Therefore, is first identified to synthesize astaxanthin, and KCl stress is more favorable to the compound production.
本研究旨在揭示盐胁迫下虾青素的积累机制，并选择虾青素生产的最佳条件。NaCl和KCl胁迫均通过降低光合能力和导致活性氧积累对生长产生抑制作用。随着两种盐浓度的升高，虾青素含量和产量逐渐增加，每种盐在300 mM时积累量最高，这应归因于6个相关基因上调促进前体（β-胡萝卜素和玉米黄质）转化。KCl胁迫比NaCl胁迫更有效地提高虾青素产量，这与盐浓度和虾青素含量密切相关。与其他潜在适宜条件（35°C和紫光）相比，300 mM KCl对虾青素积累也表现出最大效果。因此，首次鉴定出其可合成虾青素，且KCl胁迫更有利于该化合物的生产。
