食品科学 ›› 2021, Vol. 42 ›› Issue (18): 51-57.doi: 10.7506/spkx1002-6630-20200705-062

• 生物工程 • 上一篇    下一篇

Streptomyces alboflavus TD-1产挥发性抑菌物质对黄曲霉菌生长及其毒素的抑制作用

张晓君,路来风,李淑华,王昵霏,李王强,王安琪,宋冠林,李贞景,王昌禄   

  1. (省部共建食品营养与安全国家重点实验室,天津科技大学食品科学与工程学院,天津 300457)
  • 发布日期:2021-09-29
  • 基金资助:
    国家自然科学基金面上项目(31972177);天津市农业科技成果转化与推广项目(201901270)

Effects of Volatile Organic Compounds from Streptomyces alboflavus TD-1 against Aspergillus flavus Growth and Aflatoxin Production

ZHANG Xiaojun, LU Laifeng, LI Shuhua, WANG Nifei, LI Wangqiang, WANG Anqi, SONG Guanlin, LI Zhenjing, WANG Changlu   

  1. (State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China)
  • Published:2021-09-29

摘要: 利用双皿对扣和气相色谱-质谱法,研究白黄链霉菌TD-1(Streptomyces alboflavus TD-1)在不同葡萄糖浓度培养基中的生长和挥发性有机化合物(volatile organic compounds,VOCs)代谢规律,通过荧光显微镜、扫描电子显微镜及高效液相色谱等方法,研究1-辛烯-3-醇对黄曲霉菌的抑菌机制。结果表明,高浓度葡萄糖(500 mmol/L)培养条件下,白黄链霉菌TD-1的初始生长速率与VOCs产生能力受到明显抑制,当葡萄糖浓度降至50 mmol/L左右,抑制得到解除。利用气相色谱-质谱分析发现,白黄链霉菌TD-1所产生的有效抑菌VOCs包括己醛、1-辛烯-3-醇、2-正戊基呋喃、2-甲基异冰片和苯乙酮等。其中,食品级VOCs 1-辛烯-3-醇在用量15 μL/L时可完全抑制黄曲霉的生长,对黄曲霉菌丝体和孢子形态具有明显的致畸作用,可破坏线粒体膜,抑制黄曲霉毒素B1合成速率至31.98%。说明葡萄糖浓度会影响白黄链霉菌TD-1生长和VOCs产量;1-辛烯-3-醇具有抑制黄曲霉菌生长和黄曲霉毒素B1合成的作用。

关键词: 白黄链霉菌;葡萄糖效应;挥发性抑菌物质;1-辛烯-3-醇;黄曲霉;黄曲霉毒素?

Abstract: The growth of Streptomyces alboflavus TD-1 in Gauze’s modified medium with different concentrations of glucose was evaluated by double-dish buckle, and the volatile organic compounds (VOCs) produced by it including 1-octen-3-ol were determined by gas chromatography-mass spectrometry (GC-MS). The antimicrobial mechanism of 1-octen-3-ol against Aspergillus flavus was determined by fluorescence microscopy (FM), scanning electron microscopy (SEM) and high performance liquid chromatography (HPLC). The results showed that the initial growth rate and VOCs production capacity of S. alboflavus TD-1 were severely inhibited by high concentration of glucose (500 mmol/L), but when the glucose concentration was decreased to 50 mmol/L, this inhibition was removed. The antibacterial VOCs produced by S. alboflavus TD-1 included hexanal, 1-octen-3-ol, 2-pentylfuran, and 2-methylisobornyl and acetophenone. Food-grade 1-octen-3-ol completely inhibited the growth of A. flavus at a concentration of 15 μL/L, which had an obvious teratogenic effect on the mycelium and spore morphology of A. flavus, seriously damaged the mitochondrial membrane, and significantly reduced the synthesis rate of AFB1 to 31.98%. Therefore, the concentration of glucose in the medium can affect the growth of S. alboflavus TD-1 and the production of VOCs; 1-octen-3-ol can effectively inhibit the growth of A. flavus and the synthesis of AFB1.

Key words: Streptomyces alboflavus; glucose effect; volatile organic compounds; 1-octen-3-ol; Aspergillus flavus; aflatoxin

中图分类号: