食品科学 ›› 2019, Vol. 40 ›› Issue (12): 190-195.doi: 10.7506/spkx1002-6630-20180621-416

• 生物工程 • 上一篇    下一篇

冷胁迫对异常威克汉姆酵母代谢物组的影响

罗 煜,刘薇丛,郭薇丹,付湘晋*,徐莉娜,胡作民,李正雯,徐友志   

  1. 中南林业科技大学食品科学与工程学院,湖南 长沙 410004
  • 出版日期:2019-06-25 发布日期:2019-06-28

Effect of Cold Stress on the Metabolome of Wickerhamomyces anomalus with Cold Resistance

LUO Yu, LIU Weicong, GUO Weidan, FU Xiangjin*, XU Lina, HU Zuomin, LI Zhengwen, XU Youzhi   

  1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
  • Online:2019-06-25 Published:2019-06-28

摘要: 通过甲氧胺、双(三甲基硅烷基)三氟乙酰胺(含1%三甲基氯硅烷)对6 株抗冷冻异常威克汉姆酵母(Wickerhamomyces anomalus)菌株的培养液进行衍生化,采用气相色谱-质谱法测定冷胁迫处理(4 ℃)对6 株耐冷冻W. anomalus酵母代谢物的影响。质量浓度超过10 mg/L的代谢物为49 种,其中糖、糖醇、糖酸、糖苷34 种,反映了W. anomalus复杂的糖代谢能力,且包括大量具有益生元活性的糖类;此外,还含有角鲨烯、百里香酚-β-D-葡萄糖苷、β-羟基-苯丙酸、异长叶烯,表明W. anomalus具有萜类、苯丙素物质代谢途径。采用代谢物组学数据处理方法识别W. anomalus在冷胁迫时的差异代谢物,甘油、角鲨烯、赤藓糖醇、半乳糖、L-抗坏血酸-2,6-二棕榈酸酯、甘露糖、百里香酚-β-D-葡萄糖苷可能是W. anomalus冷胁迫相关的特征性代谢物。本研究可为酵母冷胁迫机制、酵母发酵食品食味品质形成机制、酵母新产品研发提供理论参考。

关键词: 异常威克汉姆酵母, 冷胁迫, 气相色谱-质谱, 代谢物组, 标志物

Abstract: The effect of cold stress (4 ℃) on metabolites of six strains of the cold resistant yeast Wickerhamomyces anomalus was investigated in this paper. The fermentation broths of these yeast strains was derivatized with methoxamine and BSTFA-TMS, and then the products were determined by gas chromatography-mass spectrometry (GC-MS). A total of 49 metabolites with more than 10 mg/L concentrations were identified, including 34 saccharides, sugar alcohols and sugar acids, several of which had prebiotic activity. These results indicate that the W. anomalus has complex saccharide metabolic ability. In addition, W. anomalus produced squalene, thymol-β-D-glucoside, β-hydroxy-phenylpropionic acid, and isolongifolene, suggesting that this yeast has metabolic pathways of terpenoids and phenylpropanoids. According to the results of metabolome analysis, glycerol, squalene, erythritol, galactose, L-ascorbic acid-2,6-dipalmitate, mannose, and thymol-β-Dglucoside were the bio-markers of W. anomalus under cold stress. This study provides a theoretical basis for the studying the response mechanism of yeast to cold stress and the mechanism underlying flavor formation in yeast-fermented foods, and for the development of new products.

Key words: Wickerhamomyces anomalus, cold stress, gas chromatography-mass spectrometry, metabolome, markers

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