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利用黏液真杆菌的静止细胞探索将废啤酒花中的异黄腐醇生物转化为8-异戊烯基柚皮素。

Exploration of isoxanthohumol bioconversion from spent hops into 8-prenylnaringenin using resting cells of Eubacterium limosum.

作者信息

Moens Esther, Bolca Selin, Van de Wiele Tom, Van Landschoot Anita, Goeman Jan L, Possemiers Sam, Verstraete Willy

机构信息

ProDigest BVBA, Technol Pk 82, 9052, Ghent, Belgium.

Ugent, CMET, Coupure Links 653, 9000, Ghent, Belgium.

出版信息

AMB Express. 2020 Apr 24;10(1):79. doi: 10.1186/s13568-020-01015-5.

DOI:10.1186/s13568-020-01015-5
PMID:32333233
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7182650/
Abstract

Hops is an almost unique source of the potent phytoestrogen 8-prenylnaringenin (8-PN). As hops contain only low levels of 8-PN, synthesis may be more attractive than extraction. A strain of the Gram-positive Eubacterium limosum was isolated previously for 8-PN production from more abundant precursor isoxanthohumol (IX) from hops. In this study, spent hops, an industrial side stream from the beer industry, was identified as interesting source of IX. Yet, hop-derived compounds are well-known antibacterial agents and the traces of a large variety of different compounds in spent hops interfered with growth and IX conversion. Critical factors to finally enable bacterial 8-PN production from spent hops, using a food and feed grade medium, were evaluated in this research. The use of bacterial resting cells and complex medium at a pH of 7.8-8 best fulfilled the requirements for 8-PN production and generated a solid basis for development of an economic process.

摘要

啤酒花是强效植物雌激素8-异戊烯基柚皮素(8-PN)几乎独一无二的来源。由于啤酒花中8-PN的含量很低,合成可能比提取更具吸引力。先前已分离出一株革兰氏阳性运动发酵单胞菌,用于从啤酒花中更丰富的前体异黄腐醇(IX)生产8-PN。在本研究中,废啤酒花(啤酒工业的一种工业副产品)被确定为IX的有趣来源。然而,啤酒花衍生的化合物是众所周知的抗菌剂,废啤酒花中大量不同化合物的痕迹会干扰生长和IX转化。本研究评估了最终使用食品和饲料级培养基从废啤酒花中生产细菌8-PN的关键因素。使用细菌静止细胞和pH值为7.8-8的复合培养基最符合8-PN生产的要求,并为开发经济工艺奠定了坚实基础。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/cac3302573fb/13568_2020_1015_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/c9754c4ae455/13568_2020_1015_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/7cd88d094ce5/13568_2020_1015_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/ed66616021d6/13568_2020_1015_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/d3b30a39aa9c/13568_2020_1015_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/cac3302573fb/13568_2020_1015_Fig5_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/c9754c4ae455/13568_2020_1015_Fig1_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/7cd88d094ce5/13568_2020_1015_Fig2_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/ed66616021d6/13568_2020_1015_Fig3_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/d3b30a39aa9c/13568_2020_1015_Fig4_HTML.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8a8e/7182650/cac3302573fb/13568_2020_1015_Fig5_HTML.jpg

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Food Chem X. 2023 Sep 13;19:100876. doi: 10.1016/j.fochx.2023.100876. eCollection 2023 Oct 30.
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