黄曲霉菌的差异挥发性代谢产物及其代谢途径分析

Analyses of Differential Volatile Metabolites of Aspergillus flavus and Their Metabolic Pathway

摘要:

为了弥补当前食品安全检测技术相对滞后的缺陷，构建了气相色谱-质谱（GC-MS）结合顶空固相微萃取（HS/SPME）技术用于探究黄曲霉菌的挥发性代谢产物，并结合代谢组学和基因组学分析豆腐干中黄曲霉菌差异性代谢产物及其代谢途径。结果表明黄曲霉菌的差异性代谢物包括1，2，3-三甲基-苯、均三甲苯、乙醇、十六烷酸甲酯、2，4-二叔丁基苯酚、乙酸、三氯甲烷、1-丁醇、1-甲基-3-（1-甲基乙基）-苯。特别地，乙酸、乙醇和1-丁醇在黄曲霉菌代谢网络中起关键作用。

Abstract:

To make up a defect of current food safety testing technology, gas chromatography-mass spectrometry technology (GC-MS) combined with headspace solid phase microextraction (HS/SPME) was established to explore the volatile metabolites of Aspergillus flavus. Then the differential metabolites and their metabolic pathways of Aspergillus flavus in dried bean curd were analyzed by metabonomics and genomics approaches. The results showed that the differential metabolites of Aspergillus flavus contained 1,2,3-trimethyl-benzene, mesitylene, ethanol, methyl hexadecanoate, 2,4-ditert-butylphenol, acetic acid, trichloromethane, 1-butanol and 1-methyl-3-(1-methylethyl)-benzene. Particularly, acetic acid, ethanol and 1-butanol played key roles in the metabolic network of Aspergillus flavus.