抑制膳食相关酶活性的红曲霉菌株的选育  

Breeding of Monascus Strains with Inhibition of Dietary Enzyme Activity

作　　者：秦江辉[1] 周礼红[1] 胡开成[1] 赵永霞[1] 李祝[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州农业科学》2012年第6期134-137,共4页Guizhou Agricultural Sciences

基　　金：贵州大学研究生创新基金"红曲色素对几种脂代谢相关酶活性的抑制作用研究"[校研农(2011019)]

摘　　要：为弄清红曲霉在降脂减肥方面的作用,进一步开发红曲产物类药物应用于市场,以产红曲红色素的红曲霉菌株为出发菌株,经60Co诱变,对抑制与膳食相关的α-淀粉酶、胰蛋白酶和脂肪酶3种酶活性的红曲霉菌株进行了选育。结果表明:选育出1株能显著抑制3种与膳食相关酶的突变菌株M3-19,菌株M3-19液体发酵产物对α-淀粉酶、胰蛋白酶、脂肪酶有明显的抑制作用,抑制率分别为55.83%、25.4%和31.5%。经传代10代遗传稳定。To research the role of Monascus in respect of reducing fat and losing weight and further develop the Monascus medicine for marketing use, a red pigment of Monascus strains was used as original strain. Being mutagenized by 60 Co, the Monascus strains that inhibited the activity of three kinds of dietary enzyme：aamylase, trypsinase and lipase were bred. The results showed that mutant strain Ma-19 was bred which could significantly inhibited the three kinds of dietary enzyme. The inhibition of M3-1 liquid fermentation on a-amylase, trypsin, lipase were significant and the suppression ratio were 55. 83%, 25.4% and 31.5% respectively. The mutant was stable after ten generations of genetic.

关 键 词：红曲霉 色素衍生物 脂酶抑制剂 Α-葡萄糖苷酶抑制剂 胰蛋白酶抑制剂 

分 类 号：S182[农业科学—农业基础科学]