耿博伟,吴正云,康峻,徐旻,张文学,张娟

• 1:四川大学轻工科学与工程学院
• 2:天然产物与功能性食品开发研究泸州市重点实验室
• 3:四川江口醇隆鼎酒业有限公司

摘要(Abstract)：

生物胺是泡菜等发酵食品中普遍存在的健康风险因子。利用微生物氧化酶降解生物胺是一种极具前景的解决方案，但到目前为止有关泡菜发酵中生物胺降解酶序列信息和底物特征的系统性研究不多。文章从泡菜发酵体系出发，对其中可能存在的两类生物胺降解酶多铜氧化酶(multicopper oxidase, MCO)和胺氧化酶(amine oxidase, AO)从微生物系统发育、结构功能和底物选择性方面进行了讨论。结果显示，UniProt数据库中收录的与泡菜发酵微生物相关的MCO和AO序列多来自乳酸菌等细菌和真菌中的酵母菌属；MCO与不同类型的AO可来自同一微生物属，不同微生物属的同一酶类型呈现较高相似性。几种代表性微生物的MCO的理论等电点为5.15～6.13,AO的理论等电点为4.94～5.56。亚细胞定位预测结果显示多数MCO位于细胞外，AO可能位于细胞内外或细胞膜上；多数MCO和AO的胞外酶具有较高的稳定性。几种代表性微生物的生物胺降解酶与底物的分子对接分析结果显示，乳酸菌来源的MCO可能对芳香族生物胺(酪胺、苯乙胺等)具有选择性，而来自Saccharomyces的MCO和AO对酪胺和组胺有选择性。为实现泡菜生物胺的高效控制，需通过定向挖掘发酵菌株自身的新型降解酶或补充外源高效酶制剂，以实现泡菜发酵体系中多种生物胺的协同控制。该研究可为泡菜发酵过程中生物胺酶降解的研究提供参考。

关键词(KeyWords)： 泡菜;生物胺;多铜氧化酶;胺氧化酶;乳酸菌;酿酒酵母

Abstract:

Keywords:

基金项目(Foundation): 天然产物与功能性食品开发研究泸州市重点实验室开放基金项目(HYGNSP-2205-B)

作者(Author): 耿博伟,吴正云,康峻,徐旻,张文学,张娟

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