Regulation of citrinin biosynthesis in Monascus purpureus: Impacts on growth, morphology, and pigments production

IF 4.5 1区农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food microbiology Pub Date : 2024-11-30 DOI:10.1016/j.fm.2024.104698

Xizi Zhang, Wei Chen, Chengtao Wang

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引用次数: 0

Abstract

Fungal hyphae self-assemble a variety of cellular macrostates, ranging from suspended mycelium to dense pellets, all inextricably linked to their productivity. In this study, using CRISPR/Cas technology, we constructed a ctnA knockout strain (ΔctnA) and an overexpression strain (A2) so as to investigate the effects of interfering with citrinin biosynthesis on the growth, morphology and pigmentation of M.purpureus. Results indicated that deletion of ctnA in M. purpureus RP2 led to increased mycelium length, delayed conidium formation, and a citrinin content of 22% of the wild-type strain. Conversely, ctnA overexpression in strain A2 resulted in delayed mycelial growth, normal conidium formation, and a citrinin content of 120% compared to the wild-type strain, with minimal effects on pigments content. Notably, the ΔctnA strain formed small, tightly structured pellets (mean diameter 1.2

\pm

0.06 mm) and exhibited low citrinin content, promoting pigments production. Our findings suggest a complex interplay between citrinin biosynthesis and morphological development, providing insights for optimizing metabolite production in industrial applications.

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红曲霉柑桔素生物合成的调控：对生长、形态和色素生产的影响。

真菌菌丝自组装各种细胞宏观状态，从悬浮菌丝到致密球，所有这些都与它们的生产力密不可分。本研究利用CRISPR/Cas技术，构建ctnA敲除菌株（ΔctnA）和过表达菌株（A2），研究干扰柑橘霉素生物合成对m.s purpureus生长、形态和色素沉着的影响。结果表明，缺失ctnA后，该菌株菌丝长度增加，分生孢子形成延迟，柑橘碱含量为野生型菌株的22%。相反，菌株A2中ctnA的过表达导致菌丝生长延迟，分生孢子形成正常，柑桔素含量比野生型菌株高120%，对色素含量的影响最小。值得注意的是，ΔctnA菌株形成了小而紧密的球团（平均直径1.2±0.06 mm），且柑桔素含量低，促进了色素的生产。我们的研究结果表明，在柑橘霉素生物合成和形态发育之间存在复杂的相互作用，为优化工业应用中的代谢物生产提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food microbiology 工程技术-生物工程与应用微生物

CiteScore

11.30

自引率

3.80%

发文量

179

审稿时长

44 days

期刊介绍： Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.