碩士 / 明志科技大學 / 生化工程研究所 / 101 / Astaxanthin is a type of unsaturated compound terpenoids which is highly valuable among over 600 types of carotenes. There have been multiple researches that report on the functions of Astaxanthin in enhancing immune system and inhibit tumor cells. The liquid culture of Astaxanthin produced from yeasts is the primary culture method used in research conducted by major companies for that a massive amount of yeast-based Astaxanthin produced within a short time and limited space has a high potential in the commercial and economic development.
The fermentation results of the study show that the amount of Astaxanthin produced from Xanthophyllomyces dendrorhous yeast was more than the amount produced from Phaffia rhodozyma yeast. Next, by using a fermentor as pH control, the amount of Astaxanthin produced with pH control was comparatively higher than the amount of Astaxanthin produced without pH controlled. The output of Astaxanthin produced from Phaffia rhodozyma yeast under 60 hours of fermentor culture was 1.87 mg/g DCW, while the output of Astaxanthin produced from Xanthophyllomyces dendrorhous yeast was 2.34 mg/g DCW. The outputs for Astaxanthin produced from Xanthophyllomyces dendrorhous yeast with pH value controlled and without were 0.4713 g-biomass/ g-glucose and 0.4127 g-biomass/ g-glucose, respectively. Later, we used four different extraction methods to extract the Astaxanthin produced from two strains of different yeasts, whereas the outputs of Astaxanthin produced from Phaffia rhodozyma yeast through the methods were 32μg/ml, 49μg/ml, 0μg/ml, and 0μg/ml, respectively. The outputs of Astaxanthin produced from Xanthophyllomyces dendrorhous yeast through the methods were 43μg/ml, 56μg/ml, 0μg/ml, and 0μg/ml respectively. The maximum output of Astaxanthin was attained from Xanthophyllomyces dendrorhous yeast by using Method B. The Astaxanthin produced from yeasts were recombined, trapped and analyzed with Actin genes, followed by development culture on the three different mediums, YM, MM and MB, in addition to comparing the content of Astaxanthin. It was discovered that MM was the best medium and was used as the optimal carbon source concentration for MM medium. The optimal carbon source concentration for the Astaxanthin of yeasts in MM medium was 50g/L, yielding a content of 640 g/ml Astaxanthin.
Finally, the Astaxanthin underwent HPLC identification and it was discovered that algae-based Astaxanthin only showed S wave while yeast-based Astaxanthin only showed R wave. The MASS of algae on the spectrum analyzer was 595.4 m/z while the MASS of yeast was 593 m/z. During the test for anti-oxidation, the anti-oxidation of Astaxanthin using DPPH was 4ppm while the anti-oxidation of Beta carotenes was only 3ppm, indicating significantly stronger anti-oxidation of Astaxanthin.
Keywords: Astaxanthin, Algae, Yeast
| Identifer | oai:union.ndltd.org:TW/100MIT00723002 |
| Date | January 2013 |
| Creators | Yu-Tsung Shen, 沈侑宗 |
| Contributors | Liang-Jung Chien, Chiao-Sung Wu, 簡良榮, 吳喬松 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 62 |
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