Zhu Kexin, Ruan Haihua, Wu Tao, Zhang Hongyang, Han Wenying, Shen Qiqing
Tianjin Key Laboratory of Food Science and Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China.
Front Microbiol. 2024 May 13;15:1384027. doi: 10.3389/fmicb.2024.1384027. eCollection 2024.
, as a new food ingredient, is a valuable edible and medicinal fungi. However, its resources are severely depleted due to environmental limitations and excessive harvesting practices. N-(2-hydroxyethyl) adenosine (HEA), as an important product of , has the potential to be used in medical industry due to its diverse disease curing potential. However, the disclosure of HEA synthesis still severely limited its application until now. In this study, the kinetic curves for adenosine and HEA under shaker fermentation were explored. The kinetics of HEA and adenosine production exhibited a competitive pattern, implicating a possibility of sharing a same step during their synthesis. Due to HEA as a derivative of nitrogen metabolism, the effect of different nitrogen sources (peptone, yeast extract, ammonium sulfate, diammonium oxalate monohydrate, ammonium citrate dibasic, and ammonium citrate tribasic) on HEA production in strain AH 10-4 had been explored under different incubation conditions (shaker fermentation, stationary fermentation, and submerged fermentation). Our results indicated that the complex organic nitrogen sources were found to improve the accumulation of HEA content under shaker fermentation. In contrast, the optimal nitrogen source for the accumulation of HEA under stationary fermentation and submerged fermentation was ammonium citrate tribasic. But submerged fermentation obviously shortened the incubation time and had a comparable capacity of HEA accumulation by 2.578 mg/g compared with stationary fermentation of 2.535 mg/g, implicating a possibility of scaled-up production of HEA in industry by submerged fermentation. Based on the dramatic HEA production by ammonium sulfate as nitrogen resources between stationary and shaker fermentations, alanine, aspartate and glutamate as well as arginine metabolic pathway were related to the production of HEA by comparative transcriptome. Further investigation indicated that glutamic acid, which is an analog of Asp, showed an optimum production of HEA in comparison with other amino acids.
作为一种新型食品成分，是一种有价值的食用和药用真菌。然而，由于环境限制和过度采摘，其资源严重枯竭。N-(2-羟乙基)腺苷(HEA)作为的一种重要产物，因其具有多种疾病治疗潜力，有在医药行业应用的潜力。然而，到目前为止，HEA合成的公开信息仍然严重限制了其应用。在本研究中，探索了摇瓶发酵条件下腺苷和HEA的动力学曲线。HEA和腺苷产生的动力学呈现竞争模式，这意味着它们在合成过程中可能共享相同的步骤。由于HEA是氮代谢的衍生物，在不同培养条件(摇瓶发酵、静置发酵和深层发酵)下，研究了不同氮源(蛋白胨、酵母提取物、硫酸铵、一水合草酸二铵、二碱式柠檬酸铵和三碱式柠檬酸铵)对AH 10-4菌株中HEA产生的影响。我们的结果表明，在摇瓶发酵条件下，复合有机氮源可提高HEA含量的积累。相比之下，在静置发酵和深层发酵条件下，积累HEA的最佳氮源是三碱式柠檬酸铵。但深层发酵明显缩短了培养时间，与静置发酵的2.535 mg/g相比，HEA积累能力相当，为2.578 mg/g，这意味着通过深层发酵在工业上扩大生产HEA的可能性。基于在静置发酵和摇瓶发酵之间以硫酸铵作为氮源时HEA的大量产生，通过比较转录组分析，丙氨酸、天冬氨酸、谷氨酸以及精氨酸代谢途径与HEA的产生有关。进一步研究表明，与其他氨基酸相比，作为天冬氨酸类似物的谷氨酸显示出最佳的HEA产量。
