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中国精品科技期刊2020
张思琳,许丁,吕鹏雯,等. 蜜环菌发酵降解黄曲霉毒素B1工艺优化及降解机理初探[J]. 食品工业科技,2025,46(24):1−9. doi: 10.13386/j.issn1002-0306.2024120398.
引用本文: 张思琳,许丁,吕鹏雯,等. 蜜环菌发酵降解黄曲霉毒素B1工艺优化及降解机理初探[J]. 食品工业科技,2025,46(24):1−9. doi: 10.13386/j.issn1002-0306.2024120398.
ZHANG Silin, XU Ding, LÜ Pengwen, et al. Process Optimization and Mechanism Exploration of Armillaria mellea Fermentation on the Degradation of Aflatoxin B1[J]. Science and Technology of Food Industry, 2025, 46(24): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024120398.
Citation: ZHANG Silin, XU Ding, LÜ Pengwen, et al. Process Optimization and Mechanism Exploration of Armillaria mellea Fermentation on the Degradation of Aflatoxin B1[J]. Science and Technology of Food Industry, 2025, 46(24): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024120398.

蜜环菌发酵降解黄曲霉毒素B1工艺优化及降解机理初探

Process Optimization and Mechanism Exploration of Armillaria mellea Fermentation on the Degradation of Aflatoxin B1

  • 摘要: 该研究以大型食用真菌蜜环菌为试验菌株,采用真菌发酵的方式降解黄曲霉毒素B1(AFB1)。选取培养温度、接种量以及初始pH三个条件进行单因素实验,并以降解率为指标进行响应面优化。同时对蜜环菌发酵上清液、菌悬液和破碎胞内液降解效果进行分析,初步探究AFB1的降解机理。分析蛋白酶K、十二烷基硫酸钠(SDS)及热处理等方式对发酵上清液降解AFB1的影响,通过硫酸铵沉淀发酵上清液得到粗酶液,并分析时间、pH、金属离子对粗酶液降解AFB1效果的影响。结果表明,当培养温度为27 ℃,接种量为12.00%,初始pH为5.7时,此时蜜环菌对AFB1降解率最高,可达到87.09%。发酵上清液、菌悬液和破碎胞内液降解率分别为68.78%,30.38%和13.92%,说明上清液为主要降解部位,加热处理后,AFB1降解率为69.61%,与对照组差异不显著,推断出上清液中的降解活性成分主要是具有一定热稳定性的蛋白酶。当pH为6时,粗酶液降解AFB1效果最好,降解率为67.90%。 Mn2+和Cu2+促进了粗酶液的活性,使得AFB1降解率分别提高了4.16%和6.36%。本研究表明经过工艺优化后,蜜环菌发酵降解AFB1效果良好,为AFB1防治提供新的理论依据。

     

    Abstract: In this study, a large edible fungus, Armillaria mellea, was used as the experimental strain to degrade aflatoxin B1(AFB1) by fungal fermentation. Culture temperature, inoculation amount and initial pH were selected as the three critical parameters for single-factor experiments, and the fermentation process was optimized through response surface methodology, utilizing degradation rate as the response indicator. Meanwhile, the degradation effects of the fermentation supernatant, suspension and intracellular fluid of AFB1 were analyzed, and the degradation mechanism of AFB1 was explored preliminarily. The effects of proteinase K, sodium dodecyl sulfate (SDS) and heat treatment on the degradation of AFB1 in the fermentation supernatant were analyzed, and the crude enzyme extracts were obtained by ammonium sulfate precipitation from fermentation supernatants, and the effects of time, pH and metal ions on the degradation of AFB1 by the crude enzyme extracts were analyzed. The results showed that the highest degradation rate of AFB1 by Armillaria mellea reached 87.09% could be achieved when the culture temperature was 27 ℃, the inoculation amount was 12.00% and the initial pH was 5.7. The degradation rates of fermentation supernatant, suspension and intracellular fluid were 68.78%, 30.38% and 13.92%, indicating that the fermentation supernatant was the main degradation site. After heat treatment, the degradation rate of AFB1 was 69.61%, showing no significant difference from the control group, it was inferred that the degradation active component in the fermentation supernatant was mainly the protease which has a certain thermal stability. The crude enzyme extracts exhibited the best degradation of AFB1 when the pH was 6, with a degradation rate of 67.90%. Mn2+ and Cu2+ promoted the activity of the crude enzyme extracts, which resulted in respective increments of 4.16% and 6.36% in the AFB1 degradation rate. This study showed that after process optimization, the fermentation degradation of AFB1 by Armillaria mellea was effective, providing a new theoretical basis for AFB1 control.

     

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