Wang Wan, Zhao Jiyun, Zhang Kai, Wang Zhengran, Ma Jingqiu, Yang Qian, Lin Congyu
School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China.
School of Life Science, Ludong University, Yantai 264025, China.
Foods. 2024 Nov 13;13(22):3619. doi: 10.3390/foods13223619.
Pullulan is a high-value polysaccharide produced through the fermentation of . It has significant applications in the fields of food, medicine, environmental science, and packaging. However, the yield, molecular weight, and other characteristics of pullulan can vary depending on the fermentation substrate used. Therefore, it is crucial to analyze the underlying causes of these variations at the molecular level. In this study, we first investigated the morphological differences in YQ65 when cultured in YPD and PDA media. The results indicated that different culture media significantly influence the primary cell morphology of YQ65, which in turn affects the synthesis of secondary metabolites. Subsequently, we employed different culture media to ferment pullulan and examined the variations in pullulan yield, molecular weight, and biomass. Moreover, FTIR and thermodynamic stability tests were conducted to analyze the differences among pullulans across different culture media. Finally, transcriptome analysis revealed that YQ65, when cultured in YPD and PDA media, regulates its growth and metabolism through the expression of key genes that are involved in pathways such as the proteasome, oxidative phosphorylation, metabolism of various secondary metabolites, fatty acid anabolism, carbon metabolism, and amino acid metabolism. The transcriptome results were further validated by assessing the expression of specific genes. This study enhances the understanding of the fermentation differences observed with different substrates in and provides valuable insights for optimizing culture substrates. Additionally, it offers guidance for utilizing agricultural and forestry processing waste, as well as food processing by-products, to produce pullulan cost-effectively in the future.
普鲁兰多糖是通过……发酵产生的一种高价值多糖。它在食品、医药、环境科学和包装等领域有重要应用。然而，普鲁兰多糖的产量、分子量和其他特性会因所用发酵底物的不同而有所变化。因此，在分子水平分析这些变化的潜在原因至关重要。在本研究中，我们首先研究了YQ65在YPD和PDA培养基中培养时的形态差异。结果表明，不同的培养基显著影响YQ65的初级细胞形态，进而影响次级代谢产物的合成。随后，我们使用不同的培养基发酵普鲁兰多糖，并检测了普鲁兰多糖产量、分子量和生物量的变化。此外，还进行了傅里叶变换红外光谱（FTIR）和热力学稳定性测试，以分析不同培养基中普鲁兰多糖之间的差异。最后，转录组分析表明，YQ65在YPD和PDA培养基中培养时，通过参与蛋白酶体、氧化磷酸化、各种次级代谢产物代谢、脂肪酸合成代谢、碳代谢和氨基酸代谢等途径的关键基因的表达来调节其生长和代谢。通过评估特定基因的表达进一步验证了转录组结果。本研究加深了对……中不同底物发酵差异的理解，并为优化培养底物提供了有价值的见解。此外，它为未来利用农林加工废弃物以及食品加工副产物经济高效地生产普鲁兰多糖提供了指导。
