乙酰辅酶A合成酶基因低表达对红曲次生代谢产物的影响

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2022-11-24 DOI:10.17221/4/2022-cjfs

Lin Lin, Chundan Zhang, Xinman Shao, Pu-Huan Liu, Zhangfei Wu, Yanxia Lu, Hongzhen Guo

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引用次数: 0

摘要

乙酰辅酶A（CoA）是乙酰辅酶A合成酶（ACS）基因在能量代谢和生物合成途径中产生的关键代谢产物。ACS被认为是monacolin K（MK）和桔霉素产生的分支位点，并与红曲霉的代谢产物产生有关。在本研究中，ACS的表达受到核糖核酸干扰（RNAi）的抑制。选择T7进行最低ACS表达的后续分析，其是野生型菌株的0.401倍。测定了对红曲霉菌落形态的影响。用扫描电镜观察了菌丝和孢子的形态特征。采用高效液相色谱法测定了次生代谢产物MK和桔霉素的含量。用分光光度计测量颜色值。结果表明，ACS的低表达可抑制红曲霉菌落和菌丝的生长，并影响红曲霉M1孢子的形成和形态。它还可以抑制主要次生代谢产物MK、桔霉素和色素的产生。

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Effect of low expression level of acetyl coenzyme A synthetase gene on secondary metabolite in Monascus

Acetyl-coenzyme A (CoA) is a key metabolite produced by the acetyl-CoA synthetase (ACS) gene in energy metabolism and biosynthetic pathways. ACS is speculated to be the branching site of monacolin K (MK) and citrinin production and related to the metabolite production of Monascus. In this study, the ACS expression was inhibited by ribonucleic acid interference (RNAi). T7 was selected for a follow-up analysis of the lowest ACS expression, which was 0.401 times higher than that of the wild-type strain. The effects on the colony morphology of Monascus were determined. The morphological characteristics of mycelia and spores were observed under a scanning electron microscope. The contents of secondary metabolites, namely, MK and citrinin, were determined through high performance liquid chromatography (HPLC). Colour values were measured with a spectrophotometer. Results showed that the low ACS expression could inhibit the growth of Monascus colonies and the hypha and affect the formation and morphology of Monascus M1 spores. It could also inhibit the production of the main secondary metabolites, namely, MK, citrinin, and pigment.

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.