营养因子强化麦角硫因生物合成的研究  

Study on the Biosynthesis of L-ergothioneine by Enhancement of Nutritional Factors

作　　者：梅保良[1,2] 刘琦[2] 姜文侠[2] 张维亚[1,2] 杨萍[2] 

机构地区：[1]天津科技大学,天津300457 [2]中国科学院天津工业生物技术研究所,中国科学院系统微生物工程重点实验室,天津市工业生物系统与过程工程重点实验室,天津300308

出　　处：《食品研究与开发》2015年第15期108-112,共5页Food Research and Development

基　　金：天津市青年基金(13JCQNJC10100);天津市科技支撑计划重点项目(10ZCKFSY06300)

摘　　要：以糙皮侧耳CGMCC 6232菌丝体深层发酵制备麦角硫因,通过向发酵培养基中添加不同种类及浓度的无机盐、维生素、生长调节剂、有机酸、氨基酸等营养因子,考察对麦角硫因合成积累的影响,研究可能的前体氨基酸对麦角硫因生物合成的影响规律。结果表明:添加氯化铵、硝酸铵、叶酸、VB1、吲哚丁酸、丙酮酸、柠檬酸、谷氨酸、蛋氨酸、半胱氨酸、组氨酸和甜菜碱对麦角硫因的合成有一定的促进作用,其中以发酵第4天向发酵液中添加15 mmol/L蛋氨酸最利于麦角硫因的合成,发酵液中麦角硫因的含量达192.4 mg/L,比对照组(102 mg/L)提高了88.6%。The mycelium of Pleurtus ostreatus CGMCC 6232 was used to produce L-ergothioneine by sub-merged fermentation in this study, the effect of adding different kinds and concentrations of inorganic salts, vi-tamins, growth regulators, organic acids and amino acids to culture medium on the production of EGT were in-vestigated, particularly, the influencing rules of probable precursors on EGT biosynthesis was studied. The re-sults showed that ammonium chloride, ammonium nitrate, folic acid, V B1 , indolebutyric acid, pyruvic acid, citric acid, glutamic acid, methionine, cysteine, histidine and betaine improved EGT production, the effect of methionine on increasing EGT production was the most significant , the individual supplementation of 15 mmol/L methionine at the 4th day yielded a significantly 88.6%higher content of EGT in fermentation liquid （192.4 mg/L） compared to that of the control medium （102 mg/L）.

关 键 词：麦角硫因 生物合成 发酵强化 营养因子 糙皮侧耳 

分 类 号：TQ922[轻工技术与工程—发酵工程]