食品与发酵工业 >

2022 , Vol. 48 >Issue 11: 16 - 23

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029863

研究报告

维生素B5对出芽短梗霉产普鲁兰多糖的影响

  • 张伊凡 ,
  • 陈世伟 ,
  • 郭利飞 ,
  • 郑又铭 ,
  • 赵廷彬 ,
  • 徐雪天 ,
  • 殷海松 ,
  • 乔长晟
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  • 1(天津科技大学 生物工程学院,天津,300457)
    2(天津慧智百川生物工程有限公司,天津,300457)
    3(天津现代职业技术学院 生物工程学院,天津,300457)
    4(工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室,天津,300457)
    5(天津市微生物代谢与发酵过程控制技术工程中心,天津,300457)
第一作者:硕士研究生(乔长晟教授为通信作者,Email:qiaochangsheng@163.com)

收稿日期: 2021-10-28

  修回日期: 2021-11-19

  网络出版日期: 2022-06-23

基金资助

天津市科委基金项目(21YDTPJC00140);工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室开放课题项目(2020KF006)

收起

Effect of vitamin B5 on production of pullulan by Aureobasidium pullulans

  • ZHANG Yifan ,
  • CHEN Shiwei ,
  • GUO Lifei ,
  • ZHENG Youming ,
  • ZHAO Tingbin ,
  • XU Xuetian ,
  • YIN Haisong ,
  • QIAO Changsheng
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  • 1(College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Tianjin Huizhi Baichuan Bioengineering Co.Ltd., Tianjin 300457, China)
    3(College of Bioengineering, Tianjin Modern Vocational Technology College, Tianjin 300457, China)
    4(Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457, China)
    5(Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control, Tianjin 300457,China)

Received date: 2021-10-28

  Revised date: 2021-11-19

  Online published: 2022-06-23

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摘要

普鲁兰多糖是由出芽短梗霉产生的胞外多糖,在食品、制药和化妆品等行业有广泛应用。该文研究了维生素B5对普鲁兰合成的影响。为了揭示维生素B5对普鲁兰产量影响的潜在机制,研究了发酵过程中关键酶的活性变化,并利用非标记定量技术和液相色谱-串联质谱技术比较出芽短梗霉发酵前期(24 h)和后期(84 h)蛋白质组分,并对其差异蛋白质进行生物信息学分析。结果表明,在发酵培养基中添加0.2 g/L维生素B5可以使普鲁兰多糖分批发酵产量由87.3 g/L提高至102 g/L,普鲁兰重均分子质量由2.14×102 kDa下降到1.11×102kDa;实验组磷酸葡萄糖变位酶、尿苷二磷酸葡萄糖焦磷酸化酶、葡萄糖基转移酶、α-淀粉酶和普鲁兰酶活性分别提高了6.9%、19.8%、20.9%、20.8%、12.1%。在蛋白质组分分析的两个时间点分别鉴定出差异蛋白质387和381种(差异倍数＞1.5,P＜0.05),对这些差异表达蛋白进行GO功能富集和KEGG通路富集分析显示上述差异蛋白广泛涉及细胞代谢等重要生物学过程。差异蛋白质主要参与调节碳代谢、氨基酸代谢及脂肪酸代谢等过程,最终导致普鲁兰产量和重均分子质量的变化。

关键词： 出芽短梗霉; 普鲁兰多糖; 维生素B5; 液相色谱-串联质谱法; 差异蛋白质

本文引用格式

张伊凡 , 陈世伟 , 郭利飞 , 郑又铭 , 赵廷彬 , 徐雪天 , 殷海松 , 乔长晟 . 维生素B5对出芽短梗霉产普鲁兰多糖的影响[J]. 食品与发酵工业, 2022 , 48(11) : 16 -23 . DOI: 10.13995/j.cnki.11-1802/ts.029863

Abstract

Pullulan is an extracellular polysaccharide produced by Aureobasidium pullulans, which is widely used in food, pharmaceutical, and cosmetics industries. To evaluate the effect of vitamin B5 on the pullulan biosynthesis., the changes of key enzyme activities and the protein composition during fermentation were measured, and the protein composition was analyzed in the early (24 h) and late (84 h) stages of fermentation by label-free quantitative proteomics and liquid chromatography-tandem mass spectrometry (LC-MS/MS). Furthermore, the bioinformatics analysis was conducted to analyze the different proteins. The fermentation medium with 0.2g/L vitamin B5 addition could increase the pullulan production from 87.3 to 102 g/L, and decreased the mass average molar mass from 2.14 ×102 kDa to 1.11×102 kDa. In the experimental group, glucose phosphate mutase, uridine diphosphate glucose pyrophosphorylase, glucosyltransferase, α-amylase, and pullulanase activities increased by 6.9%, 19.8%, 20.9%, 20.8%, and 12.1%, respectively. 387 and 381 differentially expressed proteins were identified at two time points (folds>1.5, P<0.05), and the GO function enrichment and KEGG pathway enrichment showed that they were mainly involved in some important biological processes, such as cellular processes and metabolic processes, which mainly regulated the carbon metabolism, amino acid metabolism, and fatty acid metabolism. These changing pathways eventually lead to the increasing production and mass average molar mass of pullulan.

Key words： Aureobasidium pullulans; pullulan; vitamin B5; liquid chromatography-tandem mass spectrometry(LC-MS/MS); differential protein

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