9,10-环甲基十七烷酸干预下灵芝深层发酵合成三萜酸的动力学特征

利用Sigmoid模型对比研究了添加9,10-环甲基十七烷酸（9,10-CMA）前后灵芝深层发酵产三萜酸的动态变化特征。研究显示,灵芝对照组中三萜酸在4-9d大量合成,并于第9天达到最大值（268.62mg/L）;添加9,10-CMA组中三萜酸的合成量于第8天时达到最大值（343.52mg/L）。添加9,10-CMA后,灵芝菌丝体细胞对底物葡萄糖的利用速度加快,细胞比生长速率在3.2天达到最大值（Μ_max）,为0.94d ^-1,显著高于对照组的0.88d ^-1（在第3.4天获得）;葡萄糖比消耗速率在第1.7天达到最大值（Q_{S, max}）,为8.34d ^-1,显著高于对照组的6.80d ^-1（在第2.1天获得）。胞内三萜酸比合成速率显著提高,在第6.2天达到最大值（Q_{ITA, max}）13.76d ^-1,是对照组9.66d ^-1的1.42倍。两组中灵芝三萜酸的合成与细胞生长均呈现部分偶联关系,添加9,10-CMA后,没有改变细胞生长和三萜酸合成在发酵过程中的相互关系。

Kinetic characteristics of triterpene acid synthesised by submerged fermentation of Ganoderma lingzhi under 9,10-methylene hexadecanoic acid intervention

The dynamic characteristics of triterpene acid produced by submerged fermentation of Ganoderma lingzhi before and after adding 9,10-methylene hexadecanoic acid(9,10-CMA) were studied by using Sigmoid model. The results showed that triterpene acids were mainly synthesized at days 4–9 and reached the maximum at day 9(268.62 mg/L) in experimental control, while the synthesis rate was relatively fast, reached the maximum at day 8(343.52 mg/L) under the treatment of adding 9,10-CMA. After adding 9,10-CMA, the utilization rate of substrate glucose in G. lingzhi cells increased, and the cell specific growth rate(μ) reached the maximum of 0.94 d^-1 at day 3.2(μmax), being higher than that of the experimental control(0.88 d^-1 obtained at day 3.4);the specific consumption rate of glucose reached the maximum of 8.34 d^-1 at day 1.7(qS, max), significantly higher than that of the control(6.80 d^-1 acquired on day 2.1). Intracellular triterpene acids were synthesized at a rate of 13.76 d^-1(qITA, max) at days 6.2, being 1.42 times higher than that of the control(9.66 d^-1). The triterpene acid synthesis of G. lingzhi in both experimental groups showed a partial coupling relationship with cell growth. After adding 9,10-CMA, there was no change in the relationship between cell growth and triterpene acid synthesis in the fermentation process.