拟粉红锁掷孢酵母降解展青霉素的机制

The Possible Mechanisms Involved in Degradation of Patulin by Sporidiobolus pararoseus

DOI：10.3969/j.issn.1673-1689.2020.02.003

中文关键词: 展青霉素 拟粉红锁掷孢酵母 生物降解 机制

英文关键词: patulin,Sporidiobolus pararoseus,biodegradation,mechanism

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中文摘要:

展青霉素（PAT）是一类主要由曲霉属和青霉属等真菌产生的有毒次级代谢产物，主要污染水果及其制品，严重威胁着人类的健康。为了寻找一种安全高效的PAT脱毒方法，近年来采用生物法清除PAT已成为主要的研究方向。作者研究了拟粉红锁掷孢酵母（Sporidiobolus pararoseus）对PAT降解的影响及其降解机制。结果显示，S. pararoseus可以显著降低苹果伤口处PAT的积累量，体外实验发现S. pararoseus与PAT（5 μg/mL）共同培养18 h，PAT可以被S. pararoseus完全降解。S. pararoseus对PAT的降解作用既不是酵母细胞壁的吸附作用，也不是细胞的吸收作用，而是细胞正常代谢下产生的胞内酶对PAT具有降解作用。本研究有助于了解S. pararoseus降解PAT的作用机制，为真菌毒素的生物降解提供了新的理论依据。

英文摘要:

Patulin（PAT） is a mycotoxin mainly produced byAspergillusandPenicillium.PAT contamination worldwide is considered to be a serious health concern. New strategies to prevent or reduce patulin contamination in fruits and derived products are meaningful. Recently，biological approach for PAT detoxification is being explored. In this study，the efficacy of patulin degradation bySporidiobolus pararoseusand the degradation mechanisms involved were investigated. The findings revealed thatS. pararoseuscan significantly reduce the accumulation of PAT in apple wounds. PAT（5 μg/mL） was completely degraded at 18 h post incubation withS. pararoseusin vitro. Further research found that PAT degradation is indepeμndent of the absorption of yeast cells and cell walls. The intracellular enzymes obtained from theS. pararoseuscells showed they are more efficient to degrade PAT than the yeast cells. Our findings contributes to the understanding of the mechanisms of patulin degradation byS. pararoseus，which provided a foundation for the detoxification of patulin in fruits and derived products.

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