铵盐对紫色红曲霉合成代谢红曲色素及桔霉素的影响

doi:10.7506/spkx1002-6630-201605019

食品科学

铵盐对紫色红曲霉合成代谢红曲色素及桔霉素的影响

岳建明1，杨强1，肖潇1，尹胜1，张婵1，王成涛1,*，胡济美2，赵吉兴3

1.北京工商大学北京市食品添加剂工程技术研究中心，食品营养与人类健康北京高精尖创新中心，北京 100048；
2.中国国际工程咨询公司，北京 100048；3.山东中惠生物科技股份有限公司，山东滨州 251706

出版日期:2016-03-15 发布日期:2016-03-17

Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus

YUE Jianming1, YANG Qiang1, XIAO Xiao1, YIN Sheng1, ZHANG Chan1, WANG Chengtao1,*, HU Jimei2, ZHAO Jixing3

1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; 2. China International Engineering Consulting Corporation, Beijing 100048, China; 3. Shandong Zhonghui Biotechnology Co. Ltd., Binzhou 251706, China

Online:2016-03-15 Published:2016-03-17

摘要/Abstract

摘要：

研究紫色红曲霉（Monascus purpureus）Y20液态发酵过程中不同铵盐对目的产物红曲色素及有害物质桔霉素的合成代谢的影响。在发酵培养基中添加不同铵盐，检测M. purpureus Y20发酵液中红曲红色素、红曲黄色素及桔霉素含量，分析其变化及原因。结果表明：M. purpureus Y20发酵过程中发酵液pH值相对较稳定，未添加铵盐的对照组发酵液基本维持在pH 4.8；添加CH3COONH4、NH4H2PO4、C6H5O7(NH4)3的发酵液pH＞6；添加NH4NO3、(NH4)2SO4、NH4Cl的发酵液初始pH＜5.5，发酵过程中持续降低至pH 2.5左右；含有0.3 mol/L NH4＋的(NH4)2SO4的发酵液中桔霉素含量降为0.05 mg/L，较对照组降低88.6%；含有0.1～0.3 mol/L NH4＋的NH4Cl发酵液中桔霉素含量降为0.05 mg/L；含有0.3 mol/L NH4＋的NH4NO3发酵液未检出桔霉素，红曲黄色素含量较对照组升高31.0%、红曲红色素含量降低11.6%；添加CH3COONH4、NH4H2PO4、C6H5O7(NH4)3的发酵液无桔霉素检出，但菌体干质量较小，色价较低。因此，添加铵盐可影响发酵液pH值，影响M. purpureus Y20对营养物质吸收和代谢，改变红曲色素的组成比例和抑制桔霉素的生成；添加适量(NH4)2SO4、NH4Cl、NH4NO3有利于促进红曲黄色素的生物合成，阻碍桔霉素的生成。

关键词: 紫色红曲霉, 红曲红色素, 红曲黄色素, 桔霉素, 铵盐

Abstract:

The effects of adding different kinds of ammonium salts to the culture medium on the biosynthesis and
metabolism of pigments and citrinin in M. purpureus Y20 during liquid-state fermentation were studied by examining
changes in the contents of monascus red pigment, monascus yellow pigment and citrinin. Also, we elaborated the underlying
causes for the changes. The results showed that pH values of the fermentation broth of M. purpureus Y20 without added
ammonium salt remained stable at 4.8 during fermentation, while those obtained with the addition of CH3COONH4,
NH4H2PO4 or C6H5O7(NH4)3 were maintained at greater than 6. The initial pH of the culture medium with the addition of
NH4NO3, (NH4)2SO4 or NH4Cl was below 5.5, and then decreased to around 2.5 during fermentation. The final citrinin
content of the groups with 0.15 mol/L (NH4)2SO4 and 0.1-0.3 mol/L NH4Cl, respectively, during fermentation dropped to
0.05 mg/L, indicating an 88.6% reduction when compared with the control group with no added ammonium salt. No citrinin
was detected in the fermentation broth with 0.3 mol/L NH4NO3 added, and a 31.0% increase of yellow pigment content
and an 11.6% decrease of red pigment content were observed compared with the control group. Similarly, no citrinin was
detected in the fermentation broth with the addition of CH3COONH4, NH4H2PO4, or C6H5O7(NH4)3, but color value and
biomass were lower, suggesting that the addition of ammonium salts could affect the pH environment of the fermentation,
and plays an important role in reducing citrinin and changing the proportions of monascus pigments. The addition of
NH4NO3, NH4Cl and (NH4)2SO4 can contribute to the biosynthesis of monascus yellow pigment and the inhibition of citrinin.

Key words: Monascus purpureus, monascus red pigment, monascus yellow pigment, citrinin, ammonium salts

中图分类号:

TS26

岳建明，杨强，肖潇，尹胜，张婵，王成涛，胡济美，赵吉兴. 铵盐对紫色红曲霉合成代谢红曲色素及桔霉素的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201605019.

YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing. Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201605019.

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铵盐对紫色红曲霉合成代谢红曲色素及桔霉素的影响

Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus

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