脂肪酸及其氧合物对曲霉属真菌菌丝生长、产孢和黄曲霉毒素合成的影响

黄曲霉毒素是由黄曲霉菌合成的一类毒性极高、致癌性极强的次生代谢物。一般认为,高油脂含量的作物种子被曲霉属真菌感染后容易产生黄曲霉毒素,但是,脂肪酸的处理实验结果表明不同类型的脂肪酸对曲霉属真菌毒素合成的作用不同,有的促进合成,有的抑制合成。最近研究结果显示所有脂肪酸都促进黄曲霉毒素合成,但是多不饱和脂肪酸在暴露空气之后对毒素合成有抑制作用。这种抑制产毒的作用似乎是由多不饱和脂肪酸氧化所产生的脂氧合物所介导。本文结合我们的研究结果,综合评述了脂肪酸和脂氧合物调控曲霉属真菌菌丝生长、产孢和毒素合成研究的最新进展。

Effects of fatty acids and oxylipins on fungal growth, sporulation and aflatoxin production in Aspergillus

Abstract: Seeds with high oil contents are more susceptible to aflatoxin contamination after infected by Aspergillus species. However, in vitro studies showed that different types of fatty acids have striking difference on fungal growth, sporulation and aflatoxin biosynthesis in Aspergillus. Recent studies revealed that, although all fatty acids examined promote aflatoxin production, oxidized polyunsaturated fatty acids inhibit aflatoxin biosynthesis. The inhibiting effect is derived from oxylipins produced during autoxidation. In this article, we provide an overview for recent progress in fatty acids and oxylipins on fungal growth, sporulation and aflatoxin production in Aspergillus species.