拟粉红锁掷孢酵母降解展青霉素的蛋白质组学

Proteomic Study on the Degradation of Patulin by Sporidiobolus pararoseus

DOI：10.3969/j.issn.1673-1689.2019.03.002

中文关键词: 拟粉红锁掷孢酵母 展青霉素 蛋白质组 降解

英文关键词: Sporidiobolus pararoseus,patulin,proteomics,degrade

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中文摘要:

展青霉素（PAT）又称棒曲霉素，是一种主要由曲霉属、青霉属等产生的有毒的真菌次级代谢产物，主要污染水果及其制品，具有细胞毒性、致畸性及遗传毒性等，严重威胁人类的健康。近年来，生物防治因其安全、绿色、高效等优点成为一种具有良好发展前景的控制水果真菌毒素产生的方法。有研究表明，部分酵母菌可以直接抑制PAT的产生，有的甚至可以降解PAT，但具体的降解机制尚不明确。作者所在实验室前期研究发现，拟粉红锁掷孢酵母（Sporidiobolus pararoseusY16）能够在体外降解PAT，但具体的降解机制尚未明确，作者利用蛋白质组学技术对S. pararoseus Y16降解PAT的机制进行了初步研究，可以为真菌毒素的生物降解提供新的理论依据。

英文摘要:

Patulin（PAT） is one of toxic fungal secondary metabolites，mainly produced byAspergillussp. andPenicilliumsp，it has been identified in various fruits and fruit products all over the world，and it has cytotoxicity，teratogenicity and genotoxicity，hence，it poses potential hazard to human and animals. In recent years，biological control has become a promising method to control the mycotoxin produced by fruits because of its advantages of safety，green and high efficiency. It has been reported that，some strains of yeast can directly inhibit the production of PAT，and even degrade PAT，however，the mechanism of controlling and degradation PAT underlying is not clear. Our previous study found that，Sporidiobolus pararoseus Y16 can significantly degrade PAT in vitro，but the possible mechanism is not clear，in this study，the mechanism of degradation of PAT by S. pararoseus using proteomic technology was investigated. This study can provide a new theoretical evidence for the biological degradation of mycotoxins.

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