食品与发酵工业 >

2021 , Vol. 47 >Issue 20: 30 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026788

研究报告

外源氨基酸对草菇退化菌种复壮的影响

  • 孔梓璇 ,
  • 王巧莉 ,
  • 程志虹 ,
  • 贠建民 ,
  • 张紊玮 ,
  • 赵风云
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  • (甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
硕士研究生(赵风云副教授为通讯作者,E-mail:fyzhao@gsau.edu.cn)

收稿日期: 2021-01-17

  修回日期: 2021-03-19

  网络出版日期: 2021-11-18

基金资助

国家自然科学基金项目(32060708)

收起

Effect of exogenous amino acids on the rejuvenation of degraded strains of Volvariella volvacea

  • KONG Zixuan ,
  • WANG Qiaoli ,
  • CHENG Zhihong ,
  • YUN Jianmin ,
  • ZHANG Wenwei ,
  • ZHAO Fengyun
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  • (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2021-01-17

  Revised date: 2021-03-19

  Online published: 2021-11-18

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摘要

氨基酸是构成蛋白质的基本单位,与生命活动有着密切的关系。该研究在培养基中等量添加20种L-型氨基酸以复壮草菇退化菌株,丝氨酸(Ser)、丙氨酸(Ala)、缬氨酸(Val)、亮氨酸(Leu)、脯氨酸(Pro)有较好复壮效果,将其作进一步的研究。结果表明,不同退化程度的草菇菌株D1~D3,在添加5种氨基酸后,提高了菌丝生长速度和生物量,增加了菌丝体多糖、蛋白质、黄酮和多酚的含量,有效抑制了活性氧的积累并提高了抗氧化酶的活性;复壮效果依次为Ser>Ala>Val>Leu>Pro。与对照组相比,添加Ser后,退化最严重的D3的菌丝生长速度和生物量分别提高了7%、10%,粗多糖、粗蛋白质、黄酮、多酚含量增加了17%、40%、3%、14%;超氧阴离子自由基、H2O2降低了22%和37%;过氧化物酶(peroxidase,POD)、超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)和谷胱甘肽过氧化物酶(glutathione peroxidase,GPX)分别提高了46%、60%、167%和92%。表明通过在培养基中添加Ser,可有效复壮草菇退化菌种的菌丝特性。该研究为草菇及其他食用菌退化菌种的复壮研究提供理论依据和技术支持。

关键词： 草菇; 菌种退化; 氨基酸; 复壮; 丝氨酸

本文引用格式

孔梓璇 , 王巧莉 , 程志虹 , 贠建民 , 张紊玮 , 赵风云 . 外源氨基酸对草菇退化菌种复壮的影响[J]. 食品与发酵工业, 2021 , 47(20) : 30 -36 . DOI: 10.13995/j.cnki.11-1802/ts.026788

Abstract

Amino acid is the basic unit of protein, which is closely related to life activities. In this study, 20 kinds of amino acids were added to the culture medium to rejuvenate the degenerative strains of Volvariella volvacea. Serine, Planine, Valine, Leucine and Proline had good rejuvenation effect, and further study was carried out. The results showed that after adding 5 kinds of amino acids, the growth rate and biomass of V. volvacea strain D1-D3 were increased, the contents of polysaccharides, proteins, flavonoids and polyphenols were increased, the accumulation of reactive oxygen species was effectively inhibited and the activity of antioxidant enzymes was improved; the rejuvenation effect was Ser > Ala > Val > Leu > Pro. Compared with the control group, the mycelial growth rate and biomass of D3 were increased by 7% and 10%, respectively, and the contents of polysaccharides, proteins, flavonoids and polyphenols increased 17%, 40%, 3%, 14%, respectively. The contents of ·O-2, H2O2 decreased by 22% and 37%, while the activities of peroxidase, superoxide dismutase, catalase and glutathione peroxidase increased by 46%, 60%, 167% and 92%, respectively. The results showed that the mycelial characteristics of degenerative strains of V. volvacea could be effectively rejuvenated by adding Ser into the medium. This study provides theoretical basis and technical support for the rejuvenation of V. volvacea and other edible fungi.

Key words： Volvariella volvacea; strain degradation; amino acid; rejuvenation; Serine

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