转录组和代谢组分析揭示了中等浓度氯化钠处理对含油红酵母 Rhodosporidiobolus odoratus XQR 产生 β-胡萝卜素、香豌豆苷和香豌豆苷的积极影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
Die Zhao , Chunji Li , Nan Zeng , Dandan Wang , Guohui Yu , Ning Zhang , Bingxue Li
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引用次数: 0

摘要

类胡萝卜素是一种脂溶性色素,因其对健康的益处而受到越来越多的关注,并被广泛应用于食品、饲料、制药和化妆品行业。具有代表性的含油红酵母 Rhodosporidiobolus odoratus 被认为是生产高价值类胡萝卜素(包括 β-胡萝卜素、torulene 和 torularhodin)的理想替代品。本文研究了不同浓度的氯化钠处理对培养 120 小时后臭红酵母 XQR 中类胡萝卜素含量的影响。结果表明,与对照组(59.37 μg/gdw)相比,在中低浓度(0.25 mol/L:68.06 μg/gdw;0.5 mol/L:67.62 μg/gdw;0.75 mol/L:146.47 μg/gdw)和高浓度(1.0、1.25 和 1.5 mol/L:0 μg/gdw)NaCl 处理下,类胡萝卜素总量的合成明显增加并完全被抑制。此外,在中等浓度(0.75 mol/L)的氯化钠处理中,β-胡萝卜素(117.62 μg/gdw)、香豌豆苷(21.81 μg/gdw)和香豌豆苷(7.04 μg/gdw)的产量最大。转录组和代谢组分析表明,β-胡萝卜素、虎耳草烯和虎耳草苷产量的增加可能主要是由于参与萜类骨架生物合成的一些关键蛋白编码基因(atoB、HMGCS和mvaD)、类胡萝卜素生物合成(crtYB和crtI)和TCA循环(pckA、DLAT、pyc、MDH1、gltA、acnA、IDH1/2、IDH3、sucA、sucB、sucD、LSC1、SDHA和fumA/fumB)中的一些关键蛋白编码基因的上调。本研究不仅证明了同时提高 R. odoratus XQR 中 β-胡萝卜素、torulene、torularhodin 和总类胡萝卜素产量的可行方法,而且为通过基因工程进一步提高其产量奠定了分子基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Transcriptomic and metabolomic analyses reveal the positive effect of moderate concentration of sodium chloride treatment on the production of β-carotene, torulene, and torularhodin in oleaginous red yeast Rhodosporidiobolus odoratus XQR
Carotenoids, a family of lipid-soluble pigments, have garnered growing interest for their health-promoting benefits and are widely utilized in the food, feed, pharmaceutical, and cosmetic industries. Rhodosporidiobolus odoratus, a representative oleaginous red yeast, is considered a promising alternative for producing high-value carotenoids including β-carotene, torulene, and torularhodin. Here, the impact of varying concentrations of NaCl treatments on carotenoid contents in R. odoratus XQR after 120 h of incubation was examined. The results indicated that, as compared to the control (59.37 μg/gdw), the synthesis of total carotenoids was significantly increased and entirely suppressed under low-to-moderate (0.25 mol/L: 68.06 μg/gdw, 0.5 mol/L: 67.62 μg/gdw, and 0.75 mol/L: 146.47 μg/gdw) and high (1.0, 1.25, and 1.5 mol/L: 0 μg/gdw) concentrations of NaCl treatments, respectively. Moreover, the maximum production of β-carotene (117.62 μg/gdw), torulene (21.81 μg/gdw), and torularhodin (7.04 μg/gdw) was achieved with a moderate concentration (0.75 mol/L) of NaCl treatment. Transcriptomic and metabolomic analyses suggested that the increase in β-carotene, torulene, and torularhodin production might be primarily attributed to the up-regulation of some key protein-coding genes involved in the terpenoid backbone biosynthesis (atoB, HMGCS, and mvaD), carotenoid biosynthesis (crtYB and crtI), and TCA cycle (pckA, DLAT, pyc, MDH1, gltA, acnA, IDH1/2, IDH3, sucA, sucB, sucD, LSC1, SDHA, and fumA/fumB). The present study not only demonstrates a viable method to concurrently increase the production of β-carotene, torulene, torularhodin, and total carotenoids in R. odoratus XQR, but it also establishes a molecular foundation for further enhancing their production through genetic engineering.
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
期刊介绍: Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.
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