Production of hispidin polyphenols from medicinal mushroom Sanghuangporus vaninii in submerged cultures

doi:https://doi.org/10.1016/j.chmed.2022.07.004

Archive > Volume 15 Issue 4 > 2023,15(4):594-602. DOI:https://doi.org/10.1016/j.chmed.2022.07.004 Prev Next

藥用真菌瓦尼桑黃在液體培養(yǎng)下硬毛素類多酚的合成

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Production of hispidin polyphenols from medicinal mushroom Sanghuangporus vaninii in submerged cultures

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摘要:

目的：藥用真菌瓦尼桑黃可在自然條件下合成具有藥用價值的硬毛素類多酚。然而，由于其在自然條件下生長緩慢，野生瓦尼桑黃不能作為藥物的主要來源。雖然在液體發(fā)酵培養(yǎng)中可以獲得較多的菌絲體，但是硬毛素類多酚的積累量較少。方法：在本研究中，采用多不飽和脂肪酸（PUFAs）、亞油酸（LA）、亞麻酸（ALA）和茉莉酸甲酯（MeJa）作為刺激因子來調節(jié)液體發(fā)酵培養(yǎng)條件下瓦尼桑黃生物量和硬毛素類多酚的積累。結果：添加 LA 和 ALA 可促進菌絲體的積累，而添加 MeJa 則抑制瓦尼桑黃的生長，同時減少多酚總量。UPLC-Triple-TOF-MS分析表明，添加LA和ALA后，Hispidin、phellinstatin、pinnilidine及其衍生物的產量增加；添加MeJa后的第13天，hypholomine B及其異構體、3,14'-bihispidinyl和phelligridin E的產量增加。耐人尋味的是，添加 MeJa 的培養(yǎng)物中的總多酚具有很強的清除自由基的能力。化學結構分析表明，硬毛素類多酚具有較高的抗氧化活性。MeJa 誘導了更多的硬毛素類多酚的合成。結論：添加 PUFAs 會影響瓦尼桑黃硬毛素類多酚的合成和組成成分。我們的研究結果為通過液體發(fā)酵培養(yǎng)瓦尼桑黃調控硬毛素類多酚的合成提供了參考。

Abstract:

Objective: The medicinal mushroom Sanghuangporus vaninii produces pharmaceutically valuable hispidin polyphenols in natural habitats. However, due to the slow growth in nature, S. vaninii grown in the field (sclerotia) is not reliable for pharmaceutical purposes. Although higher biomass of fungal mycelia can be obtained in submerged cultures, the accumulation of hispidin polyphenols is rare. Methods: In this study, the polyunsaturated fatty acids (PUFAs), linoleic acid (LA), linolenic acid (ALA), and methyl jasmonate (MeJa) were employed as the stimulant agents to coordinate the accumulation of biomass and hispidin polyphenols in its submerged cultures. Results: The addition of LA and ALA promoted the mycelial accumulation, while the addition of MeJa inhibited the growth of S. vaninii concomitant with reduced total polyphenols. UPLC-Triple-TOF-MS analysis revealed an increased production of hispidin, phellinstatin, pinnilidine, and its derivatives upon the addition of LA and ALA, and hypholomine B and its isomer, 3,14’-bihispidinyl, and phelligridin E upon the addition of MeJa on day 13. Intriguingly, total polyphenols from the MeJa-supplementing cultures harbored a high capacity in scavenging free radicals. Chemical structural analysis showed that hispidin polyphenols had higher antioxidant activity due to more hispidin moieties induced by MeJa. Conclusion: The supplement of PUFAs affects the synthesis and composition of hispidin polyphenols in S. vaninii. Our results provide a possibility to coordinate the production of hispidin polyphenols via submerged cultures of S. vaninii.

關鍵詞:

硬毛素類多酚;亞油酸;亞麻酸;茉莉酸甲酯;瓦尼桑黃

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This study was supported by National Natural Science Foundation of China (No. 31170063 and 31470173) for Weifa Zheng.

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