Isolation and Identification of Endophytic Fungi Capable of Transforming Polydatin from Polygonum cuspidatum

doi:10.7506/spkx1002-6630-201211037

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (11): 172-176.doi: 10.7506/spkx1002-6630-201211037

• Bioengineering • Previous Articles Next Articles

Isolation and Identification of Endophytic Fungi Capable of Transforming Polydatin from Polygonum cuspidatum

LIU Hua-jin1,2，YI You-jin1,2,*，YANG Jian-kui3，ZHONG Ying-li4，CHEN Xue1,2

(1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China ；2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China ；3. College of Sciences, Hunan Agricultural University, Changsha 410128, China ；4. College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China )

Online:2012-06-15 Published:2012-07-27

Abstract

Abstract: In order to improve the yield of resveratrol from Polygonum cuspidatum through endophytic fungi transformation, endophytic fungal strains capable of transforming polydatin from Polygonum cuspidatum were screened. The contents of resveratrol and polydatin were determined by high performance liquid chromatography (HPLC). The results indicated that 6 endophytic fungal strains capable of transforming polydatin from Polygonum cuspidatum were identified. Strain J1 had the highest transformation rate, 25.6%. The strain J1 was identified as Penicillium oxalicum with Genbank accession number of HQ732137 through morphologic observation and ITS-5.8S rDNA sequence analysis.

Key words: Polygonum cuspidatum, polydatin, resveratrol, endophytic fungi, isolation, identification

CLC Number:

Q939.9

LIUHua-jin，YIYou-jin，YANGJian-kui，ZHONGYing-li，CHENXue. Isolation and Identification of Endophytic Fungi Capable of Transforming Polydatin from Polygonum cuspidatum[J]. FOOD SCIENCE, 2012, 33(11): 172-176.

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Isolation and Identification of Endophytic Fungi Capable of Transforming Polydatin from Polygonum cuspidatum

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