中国食用蓝藻藻中真菌孢素样氨基酸的鉴定。

IF 0.8 4区 生物学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of General and Applied Microbiology Pub Date : 2021-12-31 Epub Date: 2021-08-04 DOI:10.2323/jgam.2021.03.003
Yang Wei, Takumi Nishiuchi, Toshio Sakamoto
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引用次数: 1

摘要

陆生蓝藻Nostoc公社具有世界性分布。它是可食用的,干菌体在中国作为一种食品出售,被称为地皮菜。通过对色素组成和基因型的分析,鉴定了中国蓝细菌地皮菜属N. commune。在褐藻中检测到黏素苷和类酮胡萝卜素,但未检测到β-胡萝卜素和羟基类胡萝卜素。nostocc -756, mycosporine-2-(4-deoxygadusoyl-ornitine)是主要的真菌孢素样氨基酸,表明地皮菜属于N. commune化学型C,但其编码铁氧化还蛋白- nadp +氧化还原酶的16S rRNA基因和petH基因与日本发现的基因型C并不完全匹配。这些结果表明,地皮菜具有独特的分子遗传特征,具有全球多样性。
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Characterization of mycosporine-like amino acids in the edible cyanobacterium Nostoc commune (Di Pi Cai) from China.

The terrestrial cyanobacterium Nostoc commune has a cosmopolitan distribution. It is edible, and dry thalli are sold as a food in China under the name of Di Pi Cai. The pigment composition and the genotypes were characterized to identify the cyanobacterium Di Pi Cai from China as N. commune. Myxol glycosides and ketocarotenoids were detected, as expected in Nostoc sp., but β-carotene and hydroxylated carotenoids were not detected. Nostoc-756, mycosporine-2-(4-deoxygadusoyl-ornitine), was found to be a main mycosporine-like amino acid, which indicates that Di Pi Cai belongs to the N. commune chemotype C. However, the 16S rRNA gene and the petH gene encoding ferredoxin-NADP+ oxidoreductase of Di Pi Cai did not exactly match those of genotype C found in Japan. These results suggest the unique molecular genetic features of Di Pi Cai and the global diversity of N. commune.

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来源期刊
Journal of General and Applied Microbiology
Journal of General and Applied Microbiology 生物-生物工程与应用微生物
CiteScore
2.40
自引率
0.00%
发文量
42
审稿时长
6-12 weeks
期刊介绍: JGAM is going to publish scientific reports containing novel and significant microbiological findings, which are mainly devoted to the following categories: Antibiotics and Secondary Metabolites; Biotechnology and Metabolic Engineering; Developmental Microbiology; Environmental Microbiology and Bioremediation; Enzymology; Eukaryotic Microbiology; Evolution and Phylogenetics; Genome Integrity and Plasticity; Microalgae and Photosynthesis; Microbiology for Food; Molecular Genetics; Physiology and Cell Surface; Synthetic and Systems Microbiology.
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