Citrinin-producing capacity of Monascus purpureus in response to low-frequency magnetic fields
Citrinin-producing capacity of Monascus purpureus in response to low-frequency magnetic fields
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紫红曲霉响应低频磁场产生橘霉素的能力
DOI：
10.1016/j.procbio.2016.11.009
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发表时间：
2017-02-01
影响因子：
4.4
通讯作者：
Gao, Mengxiang
中科院分区：
文献类型：
--
作者：
Wan, Yunlei;Zhang, Jialan;Gao, Mengxiang
桔霉素是一种真菌毒素，对蒙诺产品有负面影响。应用低频磁场（LF-MF）降低了M.在摇瓶培养过程中进行液态发酵。在30 ℃孵育下，测试了六种不同的磁场感应强度（MF-II）、四种不同的暴露时间和五种暴露时间段，以发现最佳处理条件。将培养物暴露于1.6 mT的MF-II，孵育时间为0至2 d。与对照组相比，LF-MF处理12 d时桔霉素产量峰值下降46.7%，黄、红、橙子色素和莫纳可林K产量分别增加31.3%、40.3%、41.7%和29.3%。此外，桔霉素生物合成基因pksCT和ctnA的相对表达水平分别比GAPDH参考基因的对照值低0.46和0.43倍。本研究为LF-MF是一种较好的改变M.在不影响细胞生长的情况下，本发明的组合物还可促进红细胞代谢以减少桔霉素产生并增加色素和莫纳可林K产生。因此，LF-MF可以作为一种工具来加工Monastery产品，以获得重要的功能性食品添加剂，同时减少桔霉素的不良影响。(C)2016爱思唯尔有限公司版权所有。
Citrinin is a type of mycotoxin that negatively affects Monascus products. Application of a low-frequency magnetic field (LF-MF) decreased citrinin production by M. purpureus in liquid-state fermentation during shake flask culture. Under 30 degrees C incubation, six different magnetic field induction intensity (MF-II), four different exposure times and five exposure time periods were tested to discover optimal treatment conditions. The cultures were exposure to a MF-II of 1.6 mT from 0 to 2 d of incubation time. With LF-MF treatment, peak citrinin production decreased by 46.7% while yellow, red, orange pigments and monacolin K production increased by 31.3%, 40.3%, 41.7% and 29.3%, respectively, compared with control groups at 12 d of incubation. Moreover, the relative expression levels of the citrinin biosynthesis genes pksCT and ctnA were 0.46 and 0.43 times lower, respectively, than the control values relative to the GAPDH reference gene. This study provides evidence that LF-MF is a preferable way to alter M. purpureus metabolism to reduce citrinin production and to increase pigments and monacolin K production without affecting cell growth. Therefore, LF-MF may be used as a tool to process Monascus products to obtain important functional food additive while reducing the adverse effects of citrinin. (C) 2016 Elsevier Ltd. All rights reserved.