米曲霉的次级代谢调控研究进展-《中国调味品》

文章信息/Info

Title:: Research Advances on the Regulation of Secondary Metabolism in Aspergillus Oryzae

摘要:: 米曲霉是酱油、黄豆酱等传统酿造调味品的主要生产菌株，具有悠久的应用历史。近年来，人们逐渐发现除了酿造功能之外，米曲霉还有丰富的次级代谢产物，其中不乏具有抑菌、抗氧化等功能的活性分子，在医药、美妆等领域具有极大应用潜力。但因为米曲霉次级代谢网络的复杂性，这些活性分子的产生规律和调控机制尚未被完全阐明，难以开发适用于工业场景的高产工程菌株，限制了米曲霉在工业领域的广泛应用。随着技术的进步和研究的深入，米曲霉次级代谢途径及其调控方式逐步被揭示和阐明，将会有效推动新功能化合物的进一步发掘以及高产工程菌株的选育和应用。本文综述了米曲霉次级代谢产物及分子调控的最新研究进展，并对这一领域的未来发展进行展望。

Abstract:: Aspergillus oryzae is wildly used in the production of soy sauce, soybean paste and other traditional seasonings. Recently, it has been found that in addition to brewing function, Aspergillus oryzae has rich secondary metabolites, including many active molecules with antibacterial and antioxidant functions, which have great potential in medicine, cosmetics and other fields. However, due to the complexity of secondary metabolism network, the mechanisms of how these active molecules were produced and regulated have not been fully elucidated. So it is difficult to develop high-yield engineering strains suitable for industrial scenarios, which limits the wide application of Aspergillus oryzae in the industrial field. With the development of technology and research, the secondary metabolic pathway and its regulation of Aspergillus oryzae are gradually revealed and clarified, which promotes the further exploration of new functional compounds and the breeding and application of high-yield strains. In this paper, the latest research progress of secondary metabolites and molecular regulation of Aspergillus oryzae was reviewed, and the future challenge and opportunities of this field was prospected.