茶多酚对真菌合成洛伐他汀能力的影响

Effect of Tea Polyphenols on the Ability of Fungi to Produce Lovastatin

将从普洱茶中分离的具有合成洛伐他汀能力的真菌，培养在含不同浓度茶多酚的察氏培养基中，采用液相色谱法分析培养基中洛伐他汀的含量变化，探索茶多酚对真菌合成洛伐他汀能力的影响。结果显示：菌株Aspergillus fumigatus在0．10d、菌株Penicilliumchrysogenum和Aspergilluswnti打在0-5d的培养过程中，茶多酚对其合成洛伐他汀的能力具有显著抑制作用；菌株Aspergillus wenti在5～15d菌株Aspergillus fumigatus和Penicillum chrysogmm在10-15d培养过程中，茶多酚对其合成洛伐他汀的能力具有显著促进作用，产量较对照最大提高22．79％（Aspergilluswenti在茶多酚含量为10％的培养基上，培养10do茶多酚对Aspergillus tubingensis合成洛伐他汀能力具有促进作用，在茶多酚含量为30％的培养基上培养10d，较对照产量最大提高17．69％。

The pure lovastatin-producing strains isolated from Pu-erh tea such as Aspergillus fumigatus, Penicillium chrysogenum, Aspergillus wenti and Aspergillus tubingensis, were inoculated individually in CYA medium with different tea polyphenol concentrations. The contents of lovastatin in the medium were assayed by HPLC. Results showed that tea polyphenol had the obvious inhibitory effects on Aspergillus fumigants （10-day incubation）, Penicillium chrysogenum and Aspergillus wenti （both incubated for 5 days） to produce lovastatin. And during the rest incubating period of 5 to 15 days for Aspergillus wenti, and 10 to 15 days for Penicillium chrysogenum and Aspergillus fumigatus, tea polyphenol presented improved effects significantly on them to produce lovastatin compared to the control, and the maximum yield increased by 22.79% （Aspergillus wenti incubated on the medium with 10% tea polyphenol for 10 days）. Moreover, when Aspergillus tubingensis was cultured on the medium with 30% tea polyphenol for 10 days, tea polyphenol promoted it to produce lovastatin with the maximum yield improved by 17.69%.