食品研究与开发:2025,46(20):151-157
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食药用真菌中麦角硫因含量的酶法快速测定
周凤龙1,2,梁雅婷1,严香丽1,刘乐1,叶志伟1,2,郭丽琼1,2*,林俊芳1,2*
(1.华南农业大学 食品学院 生物工程系,广东 广州 510642;2.广东省微生态制剂工程技术研究中心,广东 广州 510640)
Enzymatic Method for Rapid Content Determination of Ergothioneine in Medicinal Fungi
ZHOU Fenglong1,2,LIANG Yating1,YAN Xiangli1,LIU Le1,YE Zhiwei1,2,GUO Liqiong1,2*,LIN Junfang1,2*
(1.Department of Bioengineering,College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China;2. Research Center for Micro-Ecological Agent Engineering and Technology of Guangdong Province,Guangzhou 510640,Guangdong,China)
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投稿时间:2024-09-29    
中文摘要: 在高产麦角硫因(ergothioneine,EGT)的食药用真菌筛选中,现有的EGT检测方法因其步骤繁琐、使用的试剂和设备昂贵而有待改进。该文用携带麦角硫酶质粒(pET28a)的转化体进行异源表达,得到麦角硫酶粗酶液(酶活为458.6 U/mL),以EGT标准品和食药用真菌为样本,对EGT含量的酶法快速检测体系进行优化,并将食药用真菌EGT含量的酶法快速检测结果和高效液相色谱检测结果进行相关性分析,验证酶法快速检测方法的实际可行性。结果 表明,在100 μL样品中加入麦角硫酶粗酶液100 μL(45.86 U),311 nm下监测反应混合物吸光度,时间不超过20 min,可以快速且准确地检测出样本的EGT含量。
Abstract:In the microbial screening of medicinal fungi with high ergothioneine(EGT) production,the existing EGT assay method requires improvement due to its cumbersome steps and the high cost of reagents and equipment. Transformants harboring the ergothionase plasmid (pET28a) were employed for heterologous expression to yield a crude ergothionase solution( enzyme activity was 458.6 U/mL). The rapid detection system of the enzymatic method was optimized using EGT standards and medicinal fungi as samples,and a correlation analysis was conducted between the results of the enzymatic method-based rapid detection and those of highperformance liquid chromatography (HPLC) to validate the practical feasibility of the enzymatic method for rapid detection of medicinal fungi. The results indicated that when 100 μL of sample solution was mixed with 100 μL of crude enzyme solution (45.86 U),and the absorbance of the reaction mixture was monitored at 311 nm for more than 20 min,the EGT content across samples could be detected rapidly and accurately.
文章编号:202520020     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(32072646、32272785);广东省现代农业产业技术体系创新团队建设-食用菌团队建设项目(2022KJ103、2023KJ103)
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