不同红曲菌株产麦角固醇、色素及桔霉素的比较分析
|
摘要
本研究对实验室购买、收集的9株红曲菌株分泌麦角固醇、色素和桔霉素的能力进行比较分析,并探讨了三者的相关性,旨在为红曲菌资源的深度挖掘提供基础信息。分别采用UPLC-紫外检测法、UV-VIS法和UPLC-荧光检测法测定9株红曲菌发酵制备红曲样品中麦角固醇、色价和桔霉素的含量;在此基础上,采用统计学分析方法分析了三者之间的相关性。分析表明,不同菌株产麦角固醇、色素和桔霉素的能力不同,其中紫色红曲菌OUT 2011发酵红曲中麦角固醇含量和色价均最高,分别达到(1121.96±55.06) mg/kg和(1058.97±5.04) U,安卡红曲菌AS 3.554发酵红曲中麦角固醇含量和色价均最低,而从毛红曲菌OUT 2137、红色红曲菌AS 3.549,安卡红曲菌AS 3.554、发白红曲菌CICC5017、橙色红曲菌CICC5015发酵的红曲均未检出桔霉素。9株红曲菌发酵产麦角固醇、色素和桔霉素能力各不相同;相关性分析显示菌株分泌的麦角固醇和色素水平呈正相关性,为筛选高产麦角固醇的红曲菌株提供了参考。
9 Monascus strains stored in the lab were compared to test their abilities to produce ergosterol,pigment and citrinin for further utilizing Monascus strain in the future. UPLC with UV detector, UV-VIS and UPLC with fluorescence detector were adopted to measure ergosterol, pigment and citrinin produced by these 9 strains, and the correlation of these 3 compounds were evaluated by statistical methods. The results revealed that the 9 Monascus strains had different abilities to produce ergosterol, pigment and citrinin. Among them,OUT 2011(M. purpureus) had the strongest ability to produce ergosterol and pigment, amounting to(1121.96±55.06) mg/kg and(1058.97 ± 5.04) U, respectively; AS 3.554(M. anka) had the lowest ability to produce ergosterol and pigment. No citrinin was detected in red yeast rice made by strains of OUT2137(M. pilosus), AS3.549(M. ruber), AS 3.554(M. anka), CICC5017(M. albidus) and CICC5015(M. aurantiacus). The production of ergosterol was positively correlated with the production of pigment. The putative correlation between ergosterol and pigment laid a foundation for screening strain with high production of ergosterol.
9 Monascus strains stored in the lab were compared to test their abilities to produce ergosterol,pigment and citrinin for further utilizing Monascus strain in the future. UPLC with UV detector, UV-VIS and UPLC with fluorescence detector were adopted to measure ergosterol, pigment and citrinin produced by these 9 strains, and the correlation of these 3 compounds were evaluated by statistical methods. The results revealed that the 9 Monascus strains had different abilities to produce ergosterol, pigment and citrinin. Among them,OUT 2011(M. purpureus) had the strongest ability to produce ergosterol and pigment, amounting to(1121.96±55.06) mg/kg and(1058.97 ± 5.04) U, respectively; AS 3.554(M. anka) had the lowest ability to produce ergosterol and pigment. No citrinin was detected in red yeast rice made by strains of OUT2137(M. pilosus), AS3.549(M. ruber), AS 3.554(M. anka), CICC5017(M. albidus) and CICC5015(M. aurantiacus). The production of ergosterol was positively correlated with the production of pigment. The putative correlation between ergosterol and pigment laid a foundation for screening strain with high production of ergosterol.
引文
[1]马相杰.红曲霉菌发酵过程控制及红曲色素稳定性研究[D].杨凌:西北农林科技大学,2010.
[2]吴芳彤.高产洛伐他汀红曲菌的分离鉴定及其红曲发酵条件的优化[D].福州:福建农林大学,2014:5.
[3]涂志英,邵伟.国内外红曲的应用现状及发展趋势[J].中国酿造,2008,27(4):7-9.
[4] Feng Y, Shao Y, Chen F. Monascus pigments[J]. Applied Microbiology and Biotechnology,2012,96:1421-1440.
[5] Shao Y, Lei M, Mao Z, et al. Insights into Monascus biology at the genetic level[J]. Applied Microbiology and Biotechnology,2014,98:3911-3922.
[6]王剑平.云南红曲中主要活性成分的研究[D].昆明:昆明理工大学,2010:4-5.
[7] Kurokawa H, Ito H, Matsui H. Monascus purpureus induced apoptosis on gastric cancer cell by scavenging mitochondrial reactive oxygen species[J].Journal of Clinical Biochemistry andNutrition,2017,61:189-195.
[8] Volkman J. Sterols in microorganisms[J]. Applied Microbiology and Biotechnology,2003,60:495-506.
[9]王阿利,段红梅,李金杰,等.紫红曲中的麦角甾类化合物[J].中国食品学报,2015,15(6):178-190.
[10]曹龙辉,李晓珺,赵文红,等.麦角甾醇的研究进展[J].中国酿造,2014,33(4):9-12.
[11] Hu Z, He B, Ma L, et al. Recent advances in ergosterol biosynthesis and regulation mechanisms in Saccharomyces cerevisiae[J]. Indian Journal of Microbiology,2017:1-8.
[12] Náhlík J, Hrn?i?ík P, Mare?J, et al. Towards the design of an optimal strategy for the production of ergosterol from Saccharomyces cerevisiae yeasts[J]. Biotechnology Progress,2017,33(3):838-848.
[13]张鹏荣.产黄青霉固体发酵产麦角固醇的研究[D].西安:西安建筑科技大学,2009.
[14]柯亚萍.黑曲霉固体发酵产麦角固醇的研究[D].西安:西安建筑科技大学,2008.
[15]万云雷,韩红霞,李利,等.低频磁场对紫色红曲菌液态发酵产麦角固醇的影响[J].食品科学,2017,38(10):37-41.
[16]宁玮霁.红曲霉液态发酵法高产麦角固醇的研究[D].贵阳:贵州大学,2008.
[17]王璐.农杆菌介导转化及原生质体融合法选育红曲菌MonacolinK高产株[D].无锡:江南大学,2011.
[18]屈炯.红曲色素组分分离及其功能的初步研究[D].武汉:华中农业大学,2008.
[19] Mapari S A, Meyer A S, Thrane U, et al. Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale[J]. Microbial Cell Factories,2009,8(1):1-15.
[20]林珍,张红印,赵利娜,等.食品中桔霉素控制方法的研究进展[J].微生物学通报,2017,44(6):1451-1457.
[21]孙佰申,周立平,陈旭峰,等.HPLC法测定红曲霉发酵样品中麦角固醇的含量[J].中国食品添加剂,2004(2):89-92.
[22] Montgomery H J, Monrealb C M, Young J C, et al. Determinination of soil fungal biomass from soil ergosterol analyses[J]. Soil Biology&Biochemistry,2000(32):1207-1217.
[23]中国疾病预防控制中心营养与食品安全所,江南大学.GB1886.19—2015,食品安全国家标准食品添加剂红曲米[S].北京.中国标准出版社,2015:附录A.
[24]中国疾病预防控制中心营养与食品安全所,江南大学.GB/T5009.222—2008,红曲类产品中桔青霉素的测定[S].北京:中国标准出版社,2008:2.
[25]辽宁出入境检验检疫局,山东出入境检验检疫局,等.GB/T27415—2013,分析方法检出限和定量限的评估[S].北京:中国标准出版社,2013:4-7.
[2]吴芳彤.高产洛伐他汀红曲菌的分离鉴定及其红曲发酵条件的优化[D].福州:福建农林大学,2014:5.
[3]涂志英,邵伟.国内外红曲的应用现状及发展趋势[J].中国酿造,2008,27(4):7-9.
[4] Feng Y, Shao Y, Chen F. Monascus pigments[J]. Applied Microbiology and Biotechnology,2012,96:1421-1440.
[5] Shao Y, Lei M, Mao Z, et al. Insights into Monascus biology at the genetic level[J]. Applied Microbiology and Biotechnology,2014,98:3911-3922.
[6]王剑平.云南红曲中主要活性成分的研究[D].昆明:昆明理工大学,2010:4-5.
[7] Kurokawa H, Ito H, Matsui H. Monascus purpureus induced apoptosis on gastric cancer cell by scavenging mitochondrial reactive oxygen species[J].Journal of Clinical Biochemistry andNutrition,2017,61:189-195.
[8] Volkman J. Sterols in microorganisms[J]. Applied Microbiology and Biotechnology,2003,60:495-506.
[9]王阿利,段红梅,李金杰,等.紫红曲中的麦角甾类化合物[J].中国食品学报,2015,15(6):178-190.
[10]曹龙辉,李晓珺,赵文红,等.麦角甾醇的研究进展[J].中国酿造,2014,33(4):9-12.
[11] Hu Z, He B, Ma L, et al. Recent advances in ergosterol biosynthesis and regulation mechanisms in Saccharomyces cerevisiae[J]. Indian Journal of Microbiology,2017:1-8.
[12] Náhlík J, Hrn?i?ík P, Mare?J, et al. Towards the design of an optimal strategy for the production of ergosterol from Saccharomyces cerevisiae yeasts[J]. Biotechnology Progress,2017,33(3):838-848.
[13]张鹏荣.产黄青霉固体发酵产麦角固醇的研究[D].西安:西安建筑科技大学,2009.
[14]柯亚萍.黑曲霉固体发酵产麦角固醇的研究[D].西安:西安建筑科技大学,2008.
[15]万云雷,韩红霞,李利,等.低频磁场对紫色红曲菌液态发酵产麦角固醇的影响[J].食品科学,2017,38(10):37-41.
[16]宁玮霁.红曲霉液态发酵法高产麦角固醇的研究[D].贵阳:贵州大学,2008.
[17]王璐.农杆菌介导转化及原生质体融合法选育红曲菌MonacolinK高产株[D].无锡:江南大学,2011.
[18]屈炯.红曲色素组分分离及其功能的初步研究[D].武汉:华中农业大学,2008.
[19] Mapari S A, Meyer A S, Thrane U, et al. Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale[J]. Microbial Cell Factories,2009,8(1):1-15.
[20]林珍,张红印,赵利娜,等.食品中桔霉素控制方法的研究进展[J].微生物学通报,2017,44(6):1451-1457.
[21]孙佰申,周立平,陈旭峰,等.HPLC法测定红曲霉发酵样品中麦角固醇的含量[J].中国食品添加剂,2004(2):89-92.
[22] Montgomery H J, Monrealb C M, Young J C, et al. Determinination of soil fungal biomass from soil ergosterol analyses[J]. Soil Biology&Biochemistry,2000(32):1207-1217.
[23]中国疾病预防控制中心营养与食品安全所,江南大学.GB1886.19—2015,食品安全国家标准食品添加剂红曲米[S].北京.中国标准出版社,2015:附录A.
[24]中国疾病预防控制中心营养与食品安全所,江南大学.GB/T5009.222—2008,红曲类产品中桔青霉素的测定[S].北京:中国标准出版社,2008:2.
[25]辽宁出入境检验检疫局,山东出入境检验检疫局,等.GB/T27415—2013,分析方法检出限和定量限的评估[S].北京:中国标准出版社,2013:4-7.