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利用白腐真菌降解麻风树籽饼中的佛波酯

Phorbol ester degradation in Jatropha seedcake using white rot fungi.

作者信息

Bose Anjali, Keharia Haresh

机构信息

BRD School of Biosciences, Sardar Patel Maidan, Sardar Patel University, Satellite Campus, Vadtal Road, P.O. Box 39, Vallabh Vidyanagar, 388 120, Gujarat, India.

出版信息

3 Biotech. 2014 Aug;4(4):447-450. doi: 10.1007/s13205-013-0174-9. Epub 2013 Sep 26.

DOI:10.1007/s13205-013-0174-9
PMID:28324481
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC4145619/
Abstract

White rot fungi are well known for their ability to degrade a wide range of xenobiotics due to their enzymatic systems. Therefore, the present investigation was aimed at screening ten different white rot fungi for degradation of phorbol esters from Jatropha seedcake (JSC). The JSC was fermented with pure cultures of white rot fungi for 20 days under solid state condition. All the white rot fungi tested exhibited degradation of phorbol ester during fermentation of JSC without adversely influencing the nutritional properties of the seedcake. Ganoderma lucidum and Trametes zonata were found to degrade phorbol ester in JSC to undetectable levels. This study demonstrates the potential of white rot fungi for degradation of phorbol esters, a major anti-nutritional factor, in JSC preventing its utilization as cattle feed.

摘要

白腐真菌因其酶系统能够降解多种外源化合物而闻名。因此，本研究旨在筛选十种不同的白腐真菌，以降解麻疯树籽饼（JSC）中的佛波酯。在固态条件下，将JSC与白腐真菌的纯培养物发酵20天。所有测试的白腐真菌在JSC发酵过程中均表现出对佛波酯的降解，且未对籽饼的营养特性产生不利影响。发现灵芝和环带栓菌可将JSC中的佛波酯降解至无法检测的水平。本研究证明了白腐真菌在降解JSC中主要抗营养因子佛波酯方面的潜力，从而防止其用作牛饲料。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/59d9/4145619/3319fa4c54c3/13205_2013_174_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/59d9/4145619/3319fa4c54c3/13205_2013_174_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/59d9/4145619/3319fa4c54c3/13205_2013_174_Fig1_HTML.jpg

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Degradation of phorbol esters by Pseudomonas aeruginosa PseA during solid-state fermentation of deoiled Jatropha curcas seed cake.在脱油麻疯树饼固态发酵过程中，铜绿假单胞菌 PseA 对佛波酯的降解。
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