剩余食物作为阿斯塔丁的可持续来源通过发酵使用Phaffia rhodozyma
Rossella Vadalà1, Eleonora Di Salvo1, Laura De Maria1
1Department of Biomedical Dental Morphological and Functional Imaging Sciences, University of Messina, 98100 Messina, Italy.
Foods (Basel, Switzerland)
|April 16, 2025
概括
剩余的食物可以可持续地转化为天然的阿斯塔丁,一种强大的抗氧化剂,使用Phaffia rhodozyma发酵. 这种增值过程产生了大量具有显著抗氧化活性的阿斯塔山丁.
科学领域:
- 生物技术是生物技术.
- 食品科学 食品科学 食品科学
- 微生物发酵 微生物发酵
背景情况:
- 天然阿斯塔克桑是一种强大的抗氧化剂,具有多种应用.
- 利用食品废弃物作为基质,为生物活性化合物生产提供了一种可持续且具有成本效益的方法.
研究的目的:
- 通过直接发酵来研究使用剩余食物作为阿斯塔山丁生产基质的可行性.
- 优化发酵条件,以最大限度地提高阿斯塔克桑产量和生产力.
主要方法:
- 预处理和描述剩余的食物作为发酵基质.
- 在实验室规模的生物反应器中使用Phaffia rhodozyma进行直接发酵.
- 在168小时内监测降低糖消耗,阿斯塔克桑产量和生产力.
主要成果:
- 在150小时内获得了230毫克·L-1的高阿斯塔山丁产量和大约1.6毫克·L-1小时的生产力.
- 在所有样本中显示高基质消耗 (约90%).
- 生产的天然阿斯塔山丁表现出显著的抗氧化活性 (>65%的激素清除活性通过DPPH试验).
结论:
- 剩余的食物是生产天然阿斯塔克桑的可行和可持续基质.
- 这种生物工艺为食品废弃物利用和生产高价值生物活性化合物提供了一种方法.
- 这些发现支持食品,制药和化品行业的潜在工业应用.
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