揭示三孢蓟马真菌生产植物烯的潜能

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-09-11 DOI:10.3390/foods13182882
Fani Th Mantzouridou, Elpida Sferopoulou, Panagiota Thanou
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引用次数: 0

摘要

植物胡萝卜素是类胡萝卜素中一种不常见的线型胡萝卜素,因为它的发色团很短,所以是无色的。最近的研究构成了一个相对较新的领域,该领域源于植物胡萝卜素作为一种主要的膳食类胡萝卜素对促进健康和美观的重要性。其资源显示了生物技术生产系统的潜力。我们的工作旨在研究两种有色类胡萝卜素生物合成抑制剂(二苯胺和 2-甲基咪唑)和一种甾醇生物合成抑制剂(特比萘芬)的功效,以改变三孢鳢交配培养物的新陈代谢通量,实现最大的植物烯产量。通过响应面方法优化生物过程动力学,并采用高效液相色谱法进行监测,结果显示植物烯的最高含量(5.02 毫克/克干生物量)和产量(203.91 毫克/升培养基)与其他强效植物烯微生物生产者的产量相当,甚至更高。此外,还对从真菌细胞中提取的富含植物烯的类胡萝卜素的体内抗氧化活性进行了研究和讨论。
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Uncovering the Hidden Potential of Phytoene Production by the Fungus Blakeslea trispora
Phytoene is an uncommon linear carotene within the carotenoid group as it is colorless due to its short chromophore. Recent research constitutes a relatively new area which has emerged from phytoene’s importance as a major dietary carotenoid promoting health and appearance. Its resources point to the potential of biotechnological production systems. Our work has been designed to study the efficacy of two colored carotenoid biosynthesis inhibitors, diphenylamine and 2-methyl imidazole, and one sterol biosynthesis inhibitor, terbinafine, to modify the metabolic flux in mated cultures of Blakeslea trispora to achieve maximum phytoene production. Bioprocess kinetics optimized by response surface methodology and monitored by high-performance liquid chromatography revealed maximum phytoene content (5.02 mg/g dry biomass) and yield (203.91 mg/L culture medium) comparable or even higher than those reported for other potent phytoene microbial producers. The in vivo antioxidant activity of phytoene-rich carotenoid extract from fungal cells was also considered and discussed.
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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