红曲霉合成莫纳克林K的研究进展

红曲霉是一种药食两用丝状真菌,广泛应用于食品、医药、生物催化等领域。莫纳克林K是红曲霉主要代谢功能活性产物,具有降脂、抗疲劳、抗菌、抗癌和保护神经等生物活性,是公认的降低胆固醇的理想药物。研究对比了红曲霉与土曲霉合成莫纳克林K基因簇的不同,阐述了红曲霉产莫纳克林K的合成途径；对莫纳克林K在医药和保健食品、饲料等领域中应用的情况和潜力进行了归纳和展望。由于天然红曲霉发酵产功能性物质过程中,伴随产生的真菌毒素桔霉素,对肾脏、肝脏、心脏和生殖系统有毒性影响,使红曲霉工业化发展受到限制。提高红曲霉的莫纳克林K产量,并降低桔霉素的产生,是解决功能红曲发展问题的重要途径。因此,从诱变育种、构建工程菌株、优化培养基、控制环境因子等方面总结了优选红曲霉高产莫纳克林K并避免桔霉素积累的技术方法。主要对红曲霉产莫纳克林K的合成途径、生物活性及应用领域、高产莫纳克林K的生物技术方法研究现状进行总结,在此基础上分析红曲霉产莫纳克林K中存在的问题,并提出建议与展望,以期为新型红曲保健食品的研究与开发提供理论依据和参考。

Research Progress of Monacolin K Synthesis in Monascus

i>Monascus is a kind of medicinal and edible filamentous fungus, which is widely used in food, medicine, biocatalysis and other fields. Monacolin K is the main metabolic functional active product of Monascus, with biological activities such as lipid-lowering, antifatigue, antibacterial, anticancer, and neuroprotective. It is widely recognized as an ideal drug for lowering cholesterol. The difference of monacolin K gene cluster synthesis between Monascus and Aspergillus terreus was compared, and the synthetic pathway of monacolin K produced by Monascus was expounded. The application and potential of monacolin K in fields such as medicine, health food, and feed were summarized and prospected. Due to the toxic effects of the fungal toxin citrinin produced during the fermentation of natural Monascus to produce functional substances, which has a toxic effect on the kidneys, liver, heart, and reproductive system, it limits the industrial development of Monascus. Improving the monacolin K production of Monascus and reducing the production of citrinin are important ways to solve the development issues of functional Monascus. Therefore, the technical methods for optimizing monacolin K production by Monascus and avoiding citrinin accumulation from aspects such as mutation breeding, construction of engineering strains, optimization of culture media, and control of environmental factors was summarized. The synthesis pathway, biological activity, and application fields of monacolin K produced by Monascus, as well as the current research status of biotechnology methods for high production of monacolin K were summarized. Based on this, the problems in the production of monacolin K by Monascus were analyzed, and suggestions and prospects were proposed, in order to provide theoretical basis and reference for the research and development of new types of Monascus health food.