枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇

doi:10.7506/spkx1002-6630-20190203-014

食品科学 ›› 2020, Vol. 41 ›› Issue (6): 170-178.doi: 10.7506/spkx1002-6630-20190203-014

枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇

刘连红，陈飞，管永祥，仇美华，张丽，戴传超

（1.南京师范大学生命科学学院，江苏省微生物与功能基因组学重点实验室，江苏省微生物资源产业化工程技术研究中心，江苏南京 210023；2.江苏省农业技术推广总站，江苏南京 210008；3.江苏省耕地质量保护与环境监测站，江苏南京 210008）

出版日期:2020-03-25 发布日期:2020-03-23
基金资助:
江苏省重点研发计划（现代农业）项目（BE2016391）

Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3

LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao

(1. Jiangsu Engineering and Technology Research Center for Industrialization of Microbial Resources, Jiangsu Key Laboratory for Microbes and Functional Genomics, School of Life Sciences, Nanjing Normal University, Nanjing 210023, China; 2. Agricultural Technology Extension Station of Jiangsu Province, Nanjing 210008, China; 3. Soil Quality Protection and Environmental Monitoring Station of Jiangsu Province, Nanjing 210008, China)

Online:2020-03-25 Published:2020-03-23

摘要/Abstract

摘要： 为探究接种枫香拟茎点霉B3对花生废弃物中白藜芦醇含量的影响，采用代谢物检测和关键酶基因的定量实验进行验证。结果表明，枫香拟茎点霉B3既可以通过分泌糖苷酶转化花生废弃物中的白藜芦醇苷为白藜芦醇，又可以通过从头合成途径利用花生废弃物中的对香豆酸生产白藜芦醇。在此基础上，采用响应面优化发酵条件对白藜芦醇转化效率的影响，得到在料液比为1∶30（g/mL）条件下，培养基初始pH 5.2、接种量9%、发酵温度28.6 ℃、发酵转速204 r/min时，菌株转化合成白藜芦醇效率最显著。在5 L发酵罐进行中试放大实验，经过实测经过36 h白藜芦醇含量提高了1.9 倍。结果表明，接种枫香拟茎点霉B3可以显著提高花生废弃物中白藜芦醇含量，本研究对于花生中高附加值产物的开发和花生综合利用途径的拓宽具有重要的参考意义。

关键词: 枫香拟茎点霉B3, 花生废弃物, 白藜芦醇, 响应面分析, 发酵工艺

Abstract: This study examined the effect of fermentation with Phomopsis liquidambari B3 on increasing the resveratrol content in the peanut wastes. The resveratrol biosynthesis pathway was elucidated by identifying metabolites and analyzing the key enzyme genes in this pathway using real-time quantitative PCR. The results showed that B3 could secrete β-glucosidase to transform piceid in peanut wastes to resveratrol. It could also transform p-coumaric acid in peanut wastes to resveratrol via de novo synthesis. On this basis, the optimization of fermentation conditions for improved resveratrol conversion efficiency was carried out using one-factor-at-a-time method and response surface methodology. A ratio of solid to liquid of 1:30 (g/mL), an initial medium pH value of 5.2, an inoculum amount of 9%, a fermentation temperature of 28.6 ℃ and a rotating speed of 204 r/min were found to be the optimal conditions to obtain a higher yield of reveratrol. After 36 h fermentation in a 5 L fermentor, the content of resveratrol was increased by 1.9 times as compared with that before fermentation. The results confirmed that fermentation with P. liquidambari B3 could significantly increase the content of resveratrol in peanut wastes. This study is of great guiding significance for the development of high value-added products from peanuts and for wider comprehensive utilization of peanuts.

Key words: Phomopsis liquidambari B3, peanut wastes, resveratrol, response surface analysis, fermentation process

中图分类号:

Q815

刘连红，陈飞，管永祥，仇美华，张丽，戴传超. 枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇[J]. 食品科学, 2020, 41(6): 170-178.

LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao. Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3[J]. FOOD SCIENCE, 2020, 41(6): 170-178.

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枫香拟茎点霉B3生物转化花生废弃物合成白藜芦醇

Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3

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