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组合突变和发酵优化生物技术协同增强功能性红酵母大米中的Monacolin K含量

Zhengyan Wu¹, Chan Zhang², Qing Liu¹

¹Hunan Key Laboratory of Forestry Edible Resources Safety and Processing, Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China.

Frontiers in microbiology

|September 2, 2025

概括

通过转基因和优化发酵,提高了红酵母大米 (RYR) 的产量. 这项研究开发了用于工业应用的高Monacolin K (MK) 产量和工艺.

科学领域:

生物技术
微生物发酵
代谢工程

背景情况:

红酵母大米 (RYR) 含有可降胆固醇的化合物Monacolin K (MK).
在结构上与洛瓦斯塔丁相同,并且抑制HMG- CoA减少酶.
对于治疗应用而言,MK的有效生产至关重要.

研究的目的:

提高红酵母大米 (RYR) 产量的莫纳科林K (MK).
开发一个优化的固态发酵 (SSF) 工艺,以实现高MK产量.
确定参与MK生物合成的关键基因,以改善菌株.

主要方法:

组合突变 (大气室温等离子体和重离子辐射) 来产生突变菌株.
在固态发酵 (SSF) 过程中优化基质成分和条件.
对MK生物合成基因表达的扩大实验和RT-qPCR分析.

主要成果:

一种突变菌株M. purpureusCSUFT-1的MK产量增加了1.67倍.
优化SSF参数,包括玉米液辅助剂,提高MK产量至32.71mg/g.
通过扩大产量,MK产量稳定约为24.66 mg/ g.
像*mokC*和*mokF*这样的关键基因显示出显著的上调,而*mokE*则在发酵过程中过度表达.

结论:

结合突变和生物过程优化的协同方法显著改善了MK产量.
*M.紫色*CSUFT-1菌株和优化的SSF协议适用于工业规模的RYR生产.
这项工作为高MK RYR制造提供了有价值的微生物资源和技术协议.

关键词:

紫色花 RT-qPCR 在莫纳科林K 突变发生固态发酵

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