State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
Food Chem. 2019 Jun 30;284:205-212. doi: 10.1016/j.foodchem.2019.01.109. Epub 2019 Jan 24.
The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Appropriate amounts of rutin, α-glucosylrutin, or troxerutin did not affect normal mycelial growth. Addition of 5.0 g/l of rutin only weakly reduced (29.2%) citrinin production, relative to inhibition by 5 g/l α-glucosylrutin or troxerutin (by 54.7% and 40.6%, respectively). In starch inorganic liquid culture media, addition of 20.0 g/l of troxerutin, followed by fermentation for 12 days, reduced citrinin yield by 75.26%. Addition of 15.0 g/l of troxerutin to low-starch peptone liquid fermentation media reduced citrinin yield by 87.9% after 14 days of fermentation, and addition of 30.0 g/l troxerutin to yeast extract sucrose liquid media for 12 days reduced citrinin yield by 53.7%.
桔霉素是红曲发酵过程中经常产生的一种真菌毒素。我们首次研究了黄酮类化合物对红曲霉 AS3.4384（MALA）桔霉素产生的影响，即在发酵培养基中添加芦丁、α-葡萄糖基芦丁或曲克芦丁。适量的芦丁、α-葡萄糖基芦丁或曲克芦丁并不影响正常菌丝生长。与添加 5 g/Lα-葡萄糖基芦丁或曲克芦丁相比（分别抑制 54.7%和 40.6%），添加 5.0 g/L 芦丁仅使桔霉素产量降低（29.2%）。在淀粉无机液体培养基中，添加 20.0 g/L 曲克芦丁，然后发酵 12 天，桔霉素产量降低 75.26%。在低淀粉蛋白胨液体发酵培养基中添加 15.0 g/L 曲克芦丁，发酵 14 天后桔霉素产量降低 87.9%，在酵母提取物蔗糖液体培养基中添加 30.0 g/L 曲克芦丁，发酵 12 天桔霉素产量降低 53.7%。
