不同发酵条件下红曲霉产Monacolin K的沙棘籽粕发酵菌质的特征性成分研究
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摘要
以Monacolin K含量和菌丝的生长速度为指标,以红曲霉为发酵菌种,以沙棘籽粕为基质,探究不同固体发酵条件对菌丝生长速度、Monacolin K含量以及对发酵菌质中水溶性和醇溶性活性成分含量的影响。结果表明:燕麦米为所考察范围内的最优辅料;随着燕麦米所占比例的增大,Monacolin K的含量呈上升趋势,由最初的(32.77±12.83)μg/g DW升高至(2 972.18±15.66)μg/g DW,生长速度有先上升后降低的趋势;最优含水量为60%,生长速度最高,为(0.42±0.04)cm/d,Monacolin K的积累量也达到最高,为(1 836.88±17.73)μg/g DW;随着发酵时间的延长,Monacolin K的含量逐渐升高,并于第5天开始迅速积累,在第17天达到最高,为(2 418.53±86.20)μg/g DW;不同发酵条件下,发酵菌质中活性成分的含量与微生物的生长状态紧密相关。极端环境下,微生物的生长受到限制,使基质中的活性成分得以保留,但同时也因微生物对基质的分解作用微弱而不易被提取和检测;适宜环境下,微生物的生长状态良好,基质中的活性成分被分解消耗,但同时也因微生物本身数量的增加使最终发酵菌质中的活性成分含量升高。
The study was carried out with Monacolin K content and the mycelial growth rate as the targets,with Monascus as the fermented culture,and with sea buckthorn seed residues as the substrates. Effects of different fermentation factors on mycelial growth,Monacolin K content,and ingredients in aqueous and non-aqueous extracts were investigated. Results were as follows:oats were chosen for the best ingredients for co-fermentation. With the ratio of oats increased,Monacolin K content reached from(32.77±12.83)μg/g DW up to(2 972.18 ±15.66) μg/g DW. And at the same time,the mycelial growth rate increased at first and then decreased. The optimal water content was 60 %,with the highest mycelial growth rate of(0.42±0.04)cm/d and the maximum content of Monacolin K,about(1 836.88 ±17.73)μg/g DW. The content of Monacolin K increased over the fermentation time,and was rapidly accumulating at the fifth day. The maximum content was obtained at the 17 th day,about(2 418.53±86.20)μg/g DW. The levels of active ingredients were closely associated with the microbial growth. The growth was restricted under improper conditions,which made the nutriment be reserved. At the same time,the weak decomposition to the substrates made the active ingredients difficult to extract and measure. To the contrary,suitable environments were good to the growth of microbes,which made the nutrients consumption. While,the active ingredients in thallus itself increased.
The study was carried out with Monacolin K content and the mycelial growth rate as the targets,with Monascus as the fermented culture,and with sea buckthorn seed residues as the substrates. Effects of different fermentation factors on mycelial growth,Monacolin K content,and ingredients in aqueous and non-aqueous extracts were investigated. Results were as follows:oats were chosen for the best ingredients for co-fermentation. With the ratio of oats increased,Monacolin K content reached from(32.77±12.83)μg/g DW up to(2 972.18 ±15.66) μg/g DW. And at the same time,the mycelial growth rate increased at first and then decreased. The optimal water content was 60 %,with the highest mycelial growth rate of(0.42±0.04)cm/d and the maximum content of Monacolin K,about(1 836.88 ±17.73)μg/g DW. The content of Monacolin K increased over the fermentation time,and was rapidly accumulating at the fifth day. The maximum content was obtained at the 17 th day,about(2 418.53±86.20)μg/g DW. The levels of active ingredients were closely associated with the microbial growth. The growth was restricted under improper conditions,which made the nutriment be reserved. At the same time,the weak decomposition to the substrates made the active ingredients difficult to extract and measure. To the contrary,suitable environments were good to the growth of microbes,which made the nutrients consumption. While,the active ingredients in thallus itself increased.
引文
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[14]Velmurugan P,Hur H,Balachandar V,et al.Monascus pigment production by solid-state fermentation with corn cob substrate[J].Journal of Bioscience and Bioengineering,2011,112(6):590-594
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[16]Melikoglu M,Lin C S K,Webb C.Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces[J].Food and Bioproducts Processing,2013,91(4):638-646
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[23]Wang L,Wei W,Tian X.et al.Improving bioactivities of polyphenol extracts from Psidium guajava L.leaves through co-fermentation of Monascus anka GIM 3.592 and Saccharomyces cerevisiae GIM2.139[J].Industrial Crops and Products,2016,94:206-215
[24]王倩,张佳婵,王昌涛,等.碳氮比对真菌发酵桑枝-燕麦麸皮的活性成分和抗氧化能力的影响[J].食品工业科技,2019,40(2):93-106
[25]高英,俞玉忠.福林酚法测定脑蛋白水解物溶液中的多肽含量[J].海峡药学,2004,16(6):57-58
[26]张佳婵,王昌涛,孙宝国,等.沙棘籽粕原花青素制备、体外抗氧化及细胞活力评价[J].食品工业科技,2016,37(23):103-108
[27]范艳丽,韩丽娜,孟雪梅,等.枸杞叶黄酮提取物的组成及初步结构表征[J].食品工业科技,2017(14):46-50
[28]车鑫.中药对产洛伐他汀红曲菌固体发酵影响的研究[D].无锡:江南大学,2016:19-20
[2]Srianta I,Ristiarini S,Nugerahani I,et al.Recent research and development of Monascus fermentation products[J].International Food Research Journal,2014,21(1):1-12
[3]黄志兵,许杨,张泓,等.红曲菌几种主要次级代谢产物及其生物活性的研究进展[J].食品与发酵工业,2010,36(4):143-148
[4]Patakova P.Monascus secondary metabolites:production and biological activity[J].Journal of industrial microbiology&biotechnology,2013,40(2):169-181
[5]Vendruscolo F,Meinicke Bühler R M,Cesar de Carvalho J,et al.Monascus:a Reality on the Production and Application of Microbial Pigments[J].Applied biochemistry and biotechnology,2016,178(2):211-223
[6]Lee C L,Pan T M.Development of Monascus fermentation technology for high hypolipidemic effect[J].Applied Microbiology and Biotechnology,2012,94(6):1449-1459
[7]柴诗缘,张安安,梁健,等.十种添加物对红曲菌Monacolin K产量的促进效果分析[J].食品工业科技,2018,39(12):103-109
[8]陈慎,黄颖颖,陆东和,等.碳氮源对不同特性红曲菌株L、Idu产色素及桔霉素的影响[J].中国调味品,2018,43(1):108-112
[9]陈勉华,吉达维,马人杰,等.不同发酵基质对红曲重要代谢产物的影响[J].中国酿造,2013,32(3):22-24
[10]常聪,张安,程述敏,等.高产红曲色素和Monacolin K红曲霉菌的诱变选育[J].中国调味品,2018,43(1):12-16
[11]齐文武,陈晓云,郑世茂,等.封口方式对红曲产洛伐他汀的影响[J].中国食物与营养,2018,24(5):35-37
[12]Mazotto A M,Couri S,Damaso M C T,et al.Degradation of feather waste by Aspergillus niger keratinases:Comparison of submerged and solid-state fermentation[J].International Biodeterioration&Biodegradation,2013,85(4):189-195
[13]Kamal S,Akhter N,Khan S,et al.Enhanced production of Lovastatin by filamentous fungi through solid state fermentation[J].Pakistan Journal of Pharmaceutical Sciences,2018,31(4(Supplementary)):1583-1589
[14]Velmurugan P,Hur H,Balachandar V,et al.Monascus pigment production by solid-state fermentation with corn cob substrate[J].Journal of Bioscience and Bioengineering,2011,112(6):590-594
[15]Trivedi N,Reddy C R K,Radulovich R,et al.Solid state fermentation(SSF)-derived cellulase for saccharification of the green seaweed Ulva for bioethanol production[J].Algal Research,2015,9:48-54
[16]Melikoglu M,Lin C S K,Webb C.Stepwise optimisation of enzyme production in solid state fermentation of waste bread pieces[J].Food and Bioproducts Processing,2013,91(4):638-646
[17]Aggelopoulos T,Katsieris K,Bekatorou A,et al.Solid state fermentation of food waste mixtures for single cell protein,aroma volatiles and fat production[J].Food Chemistry,2014,145:710-716
[18]Cerda A,El-Bakry M,Gea T,et al.Long term enhanced solid-state fermentation:Inoculation strategies for amylase production from soy and bread wastes by Thermomyces sp.in a sequential batch operation[J].Journal of Environmental Chemical Engineering,2016,4(2):2394-2401
[19]Nitayapat N,Prakarnsombut N,Lee S J,et al.Bioconversion of tangerine residues by solid-state fermentation with Lentinus polychrous and drying the final products[J].LWT-Food Science and Technology,2015,63(1):773-779
[20]Silveira S T,Daroit D J,Brandelli A.Pigment production by Monascus purpureus in grape waste using factorial design[J].LWT-Food Science and Technology,2008,41(1):170-174
[21]Babitha S,Soccol C R,Pandey A.Solid-state fermentation for the production of Monascus pigments from jackfruit seed[J].Bioresource Technology,2007,98(8):1554-1560
[22]Srianta I,Zubaidah E,Estiasih T,et al.Comparison of Monascus purpureus growth,pigment production and composition on different cereal substrates with solid state fermentation[J].Biocatalysis and Agricultural Biotechnology,2016,7:181-186
[23]Wang L,Wei W,Tian X.et al.Improving bioactivities of polyphenol extracts from Psidium guajava L.leaves through co-fermentation of Monascus anka GIM 3.592 and Saccharomyces cerevisiae GIM2.139[J].Industrial Crops and Products,2016,94:206-215
[24]王倩,张佳婵,王昌涛,等.碳氮比对真菌发酵桑枝-燕麦麸皮的活性成分和抗氧化能力的影响[J].食品工业科技,2019,40(2):93-106
[25]高英,俞玉忠.福林酚法测定脑蛋白水解物溶液中的多肽含量[J].海峡药学,2004,16(6):57-58
[26]张佳婵,王昌涛,孙宝国,等.沙棘籽粕原花青素制备、体外抗氧化及细胞活力评价[J].食品工业科技,2016,37(23):103-108
[27]范艳丽,韩丽娜,孟雪梅,等.枸杞叶黄酮提取物的组成及初步结构表征[J].食品工业科技,2017(14):46-50
[28]车鑫.中药对产洛伐他汀红曲菌固体发酵影响的研究[D].无锡:江南大学,2016:19-20