摘要
基于代谢组学技术中的气相色谱-质谱法(Gas chromatography mass spectrometry,GC-MS),研究MgSO_(4)·7H_(2)O和K_(2)HPO_(4)对出芽短梗霉产普鲁兰多糖的影响。结果表明:在基础培养基中分别添加0.76 g/L MgSO_(4)·7H_(2)O或8.58 g/L K_(2)HPO_(4)均不能提高普鲁兰多糖的产量,但同时添加0.76 g/L MgSO_(4)·7H_(2)O和8.58 g/L K_(2)HPO_(4)时,产量由65.2 g/L提高至133.1 g/L;同时,胞内磷酸葡萄糖变位酶(Phosphoglucose mutase,PGM)和葡萄糖基转移酶(Glucosyltransferase,GTF)的活性显著提高,而尿苷二磷酸葡萄糖焦磷酸化酶(Uridine diphosphate glucose pyrophosphorylase,UDGP)活性并没有明显差异。通过GC-MS分析发现,胞内阿拉伯醇、甘油浓度提高,D-半乳糖、D-果糖和丙氨酸等9种代谢物浓度下降;进一步分析可知,MgSO_(4)·7H_(2)O和K_(2)HPO_(4)加强了戊糖-葡萄糖醛酸转换途径、丙氨酸、精氨酸和谷氨酸代谢、果糖、甘露糖代谢和半乳糖代谢途径,为菌体生长及普鲁兰多糖合成提供了更多能量和前体物质。
Based on the gas chromatography-mass spectrometry (GC-MS) method of the metabolomics technology,this study investigated the effects of MgSO_(4)·7H_(2)O and K_(2)HPO_(4) on pullulan production in strain Aureobasidium pullulans.The results showed that the addition of 0.76 g/L MgSO_(4)·7H_(2)O or 8.58 g/L K_(2)HPO_(4) to the primary fermentation medium respectively could not increase the yield of pullulan,however,the primary fermentation medium with both 0.76 g/L MgSO_(4)·7H_(2)O and 8.58 g/L K_(2)HPO_(4) addition could effectively increase the pullulan production from 65.2 g/L to 133.1 g/L;Meanwhile,the activities of intracellular enzymes,phosphoglucose mutase (PGM) and glucosyltransferase (GTF) were significantly increased,whereas the uridine diphosphate glucose (UDGP) does not have a significant difference in the comparison.The GC-MS analysis revealed that the concentration of intracellular metabolites,arabinol and glycerol were increased,and the concentration of 9 metabolites,including D-galactose,D-fructose and alanine were decreased;Furthermore,the analysis indicated that MgSO_(4)·7H_(2)O and K_(2)HPO_(4) up-regulated the pentose-glucuronic acid conversion pathway,alanine,arginine and glutamate metabolism,fructose,mannose metabolism,and galactose metabolism pathways,which could provide more energy and precursor substances for the cell growth and pullulan synthesis.
作者
张攀
张伊凡
成刚刚
李光明
乔长晟
ZHANG Pan;ZHANG Yifan;CHENG Ganggang;LI Guangming;QIAO Changsheng(Tianjin Microbial Metabolism and Fermentation Process Control Technology Engineering Center,Tianjin Key Laboratory of Industrial Microbiology,School of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Beiyang Baichuan Biology Technology Co.,Ltd.,Tianjin 300457,China)
出处
《食品科技》
CAS
北大核心
2021年第4期1-8,共8页
Food Science and Technology
基金
内蒙古自治区科技转化专项(2019CG036)
宁夏回族自治区重点研发计划重大项目(2019BFH02020)
天津市重点研发计划科技支撑重点项目(20YFZCSN00130)
天津市科技计划项目(18YFZCNC01140)。
