产毒红曲菌中生物合成桔霉素基因——pksCT基因的保守性分析

食品科学 ›› 2008, Vol. 29 ›› Issue (3): 359-363.

产毒红曲菌中生物合成桔霉素基因——pksCT基因的保守性分析

付桂明, 许杨, 李燕萍, 吴酬飞

南昌大学食品科学与技术国家重点实验室南昌大学中德联合研究院；南昌大学食品科学与技术国家重点实验室；南昌大学中德联合研究院；江西南昌330047；

出版日期:2008-03-15 发布日期:2011-08-24

Analyzing Conservativeness of pksCT Gene for Citrinin Biosynthesis from Citrinin-producing Monascus spp

FU Gui-Ming, XU Yang, LI Yan-Ping, WU Chou-Fei

State Key Laboratory of Food Science and Technology, Sino-Germany Joint Research Institute, Nanchang University, Nanchang 330047, China

Online:2008-03-15 Published:2011-08-24

摘要/Abstract

摘要： 选用7种14株产桔霉素红曲菌,运用基因组PCR分析方法,从它们的基因组中分别扩增到两条大小分别为669bp和591bp的pksCT基因翻译起始区部分序列和终止密码子区部分序列片段。扩增产物的测序结果通过NCBI进行BLAST同源性分析。结果显示扩增产物序列之间具有高度同源性,且分别与Genbank中公布的紫色红曲菌中pksCT基因翻译起始区部分序列和终止密码子区部分序列一致。pksCT基因是红曲菌中普遍存在的生物合成桔霉素基因。运用基因组PCR分析pksCT基因,是鉴别红曲菌产毒株的有效方法之一。

关键词: 红曲菌, 桔霉素合成基因, 保守性

Abstract: pksCT gene was a related gene responsible for citrinin biosynthesis in Monascus purpureus. In this study, fourteen citrinin-producing Monascus spp. coming from seven Monascus species were used in the experiment. Two DNA fragments from the transcriptional start region and the stop codon region of pksCT gene, which were 669 bp and 591 bp respectively, were gained from fourteen Monascus spp. by genomic PCR. Results of NCBI BLAST showed that PCR products exhibited high identity with each other, and were in accordance with the partial sequences of pksCT gene in M.purpureus which was announced in the Genbank. It was suggested that pksCT gene was a general gene responsible for citrinin biosynthesis in Monascus species. It was also indicated that it was the effective way to distinguish the citrinin-producing Monascus strain by analyzing the pksCT gene with genomic PCR.

Key words: Monascus, citrinin biosynthesis gene, conservativeness

付桂明, 许杨, 李燕萍, 吴酬飞. 产毒红曲菌中生物合成桔霉素基因——pksCT基因的保守性分析[J]. 食品科学, 2008, 29(3): 359-363.

FU Gui-Ming, XU Yang, LI Yan-Ping, WU Chou-Fei. Analyzing Conservativeness of pksCT Gene for Citrinin Biosynthesis from Citrinin-producing Monascus spp[J]. FOOD SCIENCE, 2008, 29(3): 359-363.

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