精氨酸等物质对紫色红曲菌产Monacolin K及红曲色素的影响
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(1.北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048, ;2.北京工商大学 北京市食品添加剂工程技术研究中心, 北京 100048)

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大学生科学研究与创业行动计划项目(G055);北京市人才培养质量建设-一流专业建设资助项目(PXM2019_014213_000010);北京市科技新星计划项目(Z181100006218021);“十三五”北京市属高校高水平教师队伍建设支持计划项目(CIT&TCD201804023);北京市自然科学基金资助项目(KZ201810011015)。


Effects of Arginine and Other Substances on Synthesis of Monacolin K and Monascus Pigment of Monascus purpureus
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(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;2.Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China)

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University Students Scientific Research and Entrepreneurship Action Plan Project (G055); Beijing Talent Training Quality Construction - First-Class Professional Construction Funding Project (PXM2019_014213_000010); Beijing Science and Technology New Star Project (Z181100006218021); "13th Five-Year Plan" Support project for the Construction of High-Level Teachers in Beijing Universities (CIT&TCD201804023); Beijing Natural Science Foundation (KZ201810011015).

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    摘要:

    基于前期的非靶向代谢组学研究结果,在红曲菌发酵液原有营养成分的基础上添加精氨酸、L-苹果酸、D-葡萄糖、烟酰胺、α-酮戊二酸、苯丙氨酸、赖氨酸、焦磷酸硫胺素、黄素单核苷酸、L-乳酸等差异代谢物,对发酵第8天和第15天的红曲色素以及Monacolin K的产量进行了分析。结果表明:精氨酸、苯丙氨酸、赖氨酸以及黄素单核苷酸的添加对Monacolin K产量的提高效果较好,推测氨基酸类物质的添加对Monacolin K产量有促进效果;其中精氨酸添加后效果最为显著,Monacolin K产量约为对照组的2.2~3.7倍。不同含量的烟酰胺对Monacolin K有不同的影响,低含量具有促进作用;而高含量则表现为抑制作用。赖氨酸、苯丙氨酸以及黄素单核苷酸对红曲色素提升效果较好,其中黄素单核苷酸可使红曲色素产量约提高至对照组的1.5~3.0倍。

    Abstract:

    Based on the preliminary results of the untargeted metabonomics in Monascus purpureus, differential metabolites such as arginine, L-malic acid, D-glucose, niacinamide, α-oxoglutaric acid, phenylalanine, lysine, thiamine pyrophosphate,flavin mononucleotide and L-lactic acid were added to the original nutrients, respectively. The yields of Monascus pigment and Monacolin K at 8th and 15th day were detected. The results showed that the addition of arginine, phenylalanine, lysine and flavin mononucleotide promoted the production of Monacolin K. It was speculated that the addition of amino acids could promote the yield of Monacolin K. Among them, the Monacolin K yield after arginine addition was 2.2 to 3.7 times of the control group. The production of Monacolin K was changed with the different addition of niacinamide. The lower level of niacinamide had a promoting effect, while higher level showed an inhibitory effect. Lysine, phenylalanine and flavin mononucleotide had a better effect on the enhancement of Monascus pigment, and flavin mononucleotide increased the yield to 1.5-3.0 times of the control group.

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朱倩倩,张函,王海蛟,李颖慧,焦梓,石嘉辰,王成涛,张婵.精氨酸等物质对紫色红曲菌产Monacolin K及红曲色素的影响[J].食品科学技术学报,2021,39(1):96-102.

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  • 收稿日期:2019-10-08
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  • 在线发布日期: 2021-02-03
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