科微学术
微生物学通报
2025年6月13日 周五
国家重点基础研究发展规划(2013CB734004)；国家自然科学基金(31370075，31471725，31902193)；食品生物技术教育部工程研究中心工程化应用项目(SPZX001-18)；山东省重点研发计划人才孵育项目(2016GRC3201)
SUN Jinglan
Key Laboratory of Industrial Fermentation Microbiology & Engineering Research Center of Food Biotechnology of Ministry of Education (Tianjin University of Science & Technology); Tianjin Key Laboratory of Industrial Microbiology; Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaZHU Yuzhang
Key Laboratory of Industrial Fermentation Microbiology & Engineering Research Center of Food Biotechnology of Ministry of Education (Tianjin University of Science & Technology); Tianjin Key Laboratory of Industrial Microbiology; Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaWANG Huamin
Key Laboratory of Industrial Fermentation Microbiology & Engineering Research Center of Food Biotechnology of Ministry of Education (Tianjin University of Science & Technology); Tianjin Key Laboratory of Industrial Microbiology; Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaNIU Xiaofan
Key Laboratory of Industrial Fermentation Microbiology & Engineering Research Center of Food Biotechnology of Ministry of Education (Tianjin University of Science & Technology); Tianjin Key Laboratory of Industrial Microbiology; Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaZHANG Jian
Key Laboratory of Industrial Fermentation Microbiology & Engineering Research Center of Food Biotechnology of Ministry of Education (Tianjin University of Science & Technology); Tianjin Key Laboratory of Industrial Microbiology; Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, ChinaGAO Qiang
Key Laboratory of Industrial Fermentation Microbiology & Engineering Research Center of Food Biotechnology of Ministry of Education (Tianjin University of Science & Technology); Tianjin Key Laboratory of Industrial Microbiology; Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center; College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China【背景】Indigoidine是一种来源于微生物的无毒天然蓝色素。【目的】比较indigoidine和靛蓝的色素稳定性，进而评价indigoidine的色素稳定性。【方法】构建重组菌株Escherichia coli DH5α/p28s异源表达indigoidine，考察可见光、紫外线、pH、温度、氧化还原剂、食品添加剂和金属离子对其与商品级靛蓝色素稳定性的影响。【结果】以N,N-二甲基甲酰胺为溶剂，indigoidine和靛蓝都对可见光、紫外线敏感；2种色素在pH 1.0?11.0时稳定，强碱性pH对色素破坏作用很大；Indigoidine抗Vc还原能力强于靛蓝，氧化剂可不同程度地降低2种色素的保存率；2种色素热稳定性不佳，在75 °C以下时indigoidine的色素稳定性优于靛蓝；食品添加剂中的柠檬酸和苯甲酸分别对indigoidine和靛蓝均具有显著的护色效果；对这2种色素，Ca2+、Mg2+均具有护色效果，Na+、K+、Li+总体上没有明显的破坏作用，而Zn2+、Al3+、Cu2+、Fe2+、Fe3+则具有显著的破坏作用。【结论】Indigoidine色素稳定性明显优于靛蓝，具有广阔的开发应用前景。
[Background] Indigoidine is a nontoxic blue pigment produced by microorganisms. [Objective] Comparison of the stability of heterologous expressed indigoidine in Escherichia coli and commercial indigo. [Methods] Recombinant E. coli DH5α/p28s strain was constructed to produce indigoidine. The effects of light, UV, pH, temperature, oxidant, reductant, food additive, metal ion on the stability of the two pigments were investigated. [Results] When N,N-dimethylformamide (DMF) was used as solvent, both indigoidine and indigo were sensitive to visible light and UV. The colors of the two pigments were stable at pH 1.0?11.0, but higher pH had a great destructive effect. The tolerance of indigoidine to Vc reduction was stronger than that of indigo. Both maximal absorption values were reduced at a certain degree by oxidant. Indigoidine showed distinguished better thermal stability than indigo below 75 °C, but both were bleached at higher temperature. The food additive citric acid and benzoic acid had significant protective effect on the stability of indigoidine and indigo respectively. Ca2+ and Mg2+ showed certain color-keeping effect on both pigments, while Na+, K+ and Li+ had no overall destruction impact, but Zn2+, Al3+, Cu2+, Fe2+ and Fe3+ exhibited notable destruction on both. [Conclusion] Indigoidine exhibits much better overall stability than indigo, suggesting a broader prospect of development and application.
孙菁兰,朱玉章,王华敏,牛肖凡,张健,高强. 大肠杆菌异源表达的indigoidine与靛蓝的稳定性比较[J]. 微生物学通报, 2021, 48(1): 1-13
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