Zhang Chan, Sun Qing, Yang Le, Ablimit Arzugul, Dong Huijun, Wang Haijiao, Wang Congcong, Wang Chengtao
School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
J Fungi (Basel). 2024 Aug 5;10(8):553. doi: 10.3390/jof10080553.
is a filamentous fungus with a long history of application in China, which can produce a variety of secondary metabolites, including Monascus red pigments, orange pigments, yellow pigments, and citrinin. There is widespread attention being paid to natural pigments because of their safety. Among the many natural pigments, orange pigment has a wide range of applications because of its unique color, but current production levels in the orange pigment industry are limited to a certain extent due to the insufficiently wide range of sources and low production. In this study, the ARTP mutation was used to obtain a strain with high-yield orange pigment and low citrinin. The strain RS7 was obtained through two-step mutagenesis, and all three pigments were improved to different degrees. The color value of orange pigment was elevated from the original 108 U/mL to 180 U/mL, an increase of 66.7% compared to the original strain, and the citrinin content was reduced by 69%. The result of microscopic morphology showed that RS7 has more wrinkles and is more convex than the R1 strain, but there was little change between the two strains. Therefore, the ARTP mutation influenced the growth and the biosynthesis of pigments in . In addition, the conditions of ultrasonic extraction of pigments were optimized using the response surface, and the separation of pigments was achieved with the method of thin-layer chromatography. Pigment stability results showed that the temperature had no significant effect on orange pigment, while tea polyphenol could improve its stability. This study generated a strain with high-yielding orange pigment and could lay a foundation for the future application of orange pigment in the food industry.
是一种在中国有着悠久应用历史的丝状真菌，它能产生多种次级代谢产物，包括红曲红色素、橙色色素、黄色色素和桔霉素。由于天然色素的安全性，它们受到了广泛关注。在众多天然色素中，橙色色素因其独特的颜色而具有广泛的应用，但目前橙色色素行业的生产水平在一定程度上受到来源范围不够广泛和产量低的限制。在本研究中，利用常压室温等离子体（ARTP）诱变获得了一株高产橙色色素且低产桔霉素的菌株。通过两步诱变获得了菌株RS7，所有三种色素均有不同程度的提高。橙色色素的色价值从原来的108 U/mL提高到180 U/mL，与原始菌株相比增加了66.7%，桔霉素含量降低了69%。微观形态结果表明，RS7比R1菌株有更多的皱纹且更凸起，但两菌株之间变化不大。因此，ARTP诱变影响了该菌的生长和色素的生物合成。此外，利用响应面法优化了该菌色素的超声提取条件，并用薄层色谱法实现了色素的分离。色素稳定性结果表明，温度对橙色色素无显著影响，而茶多酚可提高其稳定性。本研究获得了一株高产橙色色素的菌株，可为橙色色素未来在食品工业中的应用奠定基础。
