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首页> 外文期刊>BMC Biotechnology >Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592
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Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592

机译：红曲霉GIM 3.592提取发酵过程中的颜料指纹图谱

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BackgroundTraditional submerged fermentation mainly accumulates intracellular orange pigments with absorption maxima at 470?nm, whereas extractive fermentation of Monascus spp. with Triton X-100 can promote the export of intracellular pigments to extracellular broth, mainly obtaining extracellular yellow pigments with absorption maxima at approximately 410?nm. In this study, a strain of Monascus ( M. anka GIM 3.592) that produces high yields of pigments was employed to investigate the differences in pigment fingerprint profiles between submerged and extractive fermentations. ResultsUsing extractive fermentation with this high-yield strain, the extracellular pigments exhibited an absorption maximum at 430?nm, not 410?nm, as previously observed. By comparing the pigment fingerprint profiles between submerged and extractive fermentations, extractive fermentation was found to not only export intracellular pigments to the extracellular broth, but also to form four other yellow pigments ( Y1 - Y4 ) that accounted for a large proportion of the extracellular pigments and that were not produced in submerged fermentation. The yields of Y1 - Y4 were closely related to the concentration and feeding time point of Triton X-100. Y1 - Y4 presented identical UV-Vis spectra with absorption maxima at 430?nm and fluorescence spectra with absorption maxima (emission) at 565?nm. HPLC-MS and the spectral analysis showed that the four pigments ( Y1 - Y4 ) had not been previously reported. The results indicated that these pigments may rely on the bioconversion of orange pigments (rubropunctatin and monascorubrin). ConclusionsUsing extractive fermentation with M. anka led to a high yield of extracellular yellow pigments (AU410 nm?=?114), and the pigment fingerprint profile significantly differed compared to the results of traditional submerged fermentation. These results provide information and a detailed view of the composition and variation of pigments in extractive fermentation and could also contribute to characterizing pigment metabolism during extractive fermentation.
机译：背景传统的深层发酵主要是在470nm处吸收最大吸收的细胞内橙色色素积累，而红曲菌的提取发酵。 Triton X-100可以促进细胞内色素向细胞外肉汤的输出，主要是获得吸收最大值约为410？nm的细胞外黄色色素。在这项研究中，使用产高产色素的红曲菌菌株（M. anka GIM 3.592）研究淹没式发酵和浸提式发酵之间色素指纹图谱的差异。结果使用这种高产菌株进行提取发酵，细胞外色素在430？nm处显示最大吸收，而不是先前观察到的410？nm。通过比较深层发酵和浸出发酵之间的色素指纹图谱，发现浸出发酵不仅将细胞内色素输出到细胞外肉汤中，而且还形成了其他四种黄色色素（Y1-Y4），占了细胞外色素的很大比例。而那些不是在深层发酵中产生的。 Y1-Y4的产率与Triton X-100的浓度和进料时间点密切相关。 Y1-Y4呈现相同的UV-Vis光谱，最大吸收在430？nm处，而荧光光谱则具有最大吸收（发射）在565？nm。 HPLC-MS和光谱分析表明，以前没有报道过四种颜料（Y1-Y4）。结果表明，这些颜料可能依赖于橙色颜料（rubropunctatin和monascorubrin）的生物转化。结论：用安卡氏酵母进行提取发酵可产生高产量的细胞外黄色色素（AU 410 nm α=？114），并且与传统的深层发酵结果相比，色素指纹图谱有显着差异。这些结果为提取发酵中色素的组成和变化提供了信息并提供了详细的视图，也可能有助于表征提取发酵中色素的代谢。

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