红曲莫纳克林K基因合成及其与发酵关系的研究进展  

Advances in the synthesis and relationship with fermentation of Monacolin K genes in Hongqu

作　　者：陈若楠 冯睿 周恒 胡青 季申 王少敏 CHEN Ruonan;FENG Rui;ZHOU Heng;HU Qing;JI Shen;WANG Shaomin(School of Pharmacy,Shanghai University of Traditional Chinese Medicine,Shanghai 201203,China;National Medical Products Administration Key Laboratory for Quality Control of Traditional Chinese Medicine,Shanghai Institute for Food and Drug Control,Shanghai 201203,China)

机构地区：[1]上海中医药大学中药学院,上海201203 [2]上海市食品药品检验研究院国家药品监督管理局中药质量控制重点实验室,上海201203

出　　处：《中国酿造》2025年第3期21-28,共8页China Brewing

基　　金：上海市科委研发平台专项(21DZ2290200)。

摘　　要：红曲是一种由红曲霉(Monascus)和大米通过发酵而成的具有降脂作用的发酵产品,其最具代表性的降脂成分为莫纳克林K,其生物合成依赖于9个基因(mokA至mokI)的协同作用,其中mokA基因和mokB基因是其合成途径的关键基因。发酵工艺对莫纳克林K相关基因的表达产生影响,从而提高红曲中莫纳克林K的含量,满足不断增长的市场需求。该文全面探讨了影响莫纳克林K合成的多种因素,包括基因、合成途径以及发酵条件对基因表达的影响。通过深入分析这些要素,期望为未来莫纳克林K的代谢调控研究以及其在工业化生产中的高效利用提供参考,为红曲产业的进一步发展和商业化应用奠定坚实基础。Hongqu,as a fermented product with lipid-lowering effect,is produced by fermentation with Monascus and rice.Monacolin K,the most representative lipid-lowering component in Hongqu,is synthesized through the synergy of 9 genes(mokA to mokI),with the genes mokA and mokB being the key genes in this synthesis pathway.The fermentation process influences the expression of genes related to Monacolin K,thereby increasing its content in Hongqu to meet the growing market demand.In this paper,various factors affecting the synthesis of Monacolin K were comprehensively explored,including genes,synthetic pathways,and the effects of fermentation conditions on gene expression.Through an in-depth analysis of these elements,it was expected to provide references for the future study on the metabolic regulation of Monacrin K and its efficient use in industrial production,and laid a solid foundation for the further development and commercial application of Hongqu industry.

关 键 词：红曲 红曲霉 莫纳克林K 基因簇 合成途径 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]