[Advances in the biosynthesis of natamycin and its regulatory mechanisms].

biosynthesis food preservative natamycin regulatory mechanism

Journal

Sheng wu gong cheng xue bao = Chinese journal of biotechnology
ISSN: 1872-2075
Titre abrégé: Sheng Wu Gong Cheng Xue Bao
Pays: China
ID NLM: 9426463

Informations de publication

Date de publication:
25 Apr 2021
Historique:
entrez: 11 5 2021
pubmed: 12 5 2021
medline: 13 5 2021
Statut: ppublish

Résumé

Natamycin is a polyene macrolide antibiotics with strong and broad spectrum antifungal activity. It not only effectively inhibits the growth and reproduction of fungi, but also prevents the formation of some mycotoxins. Consequently, it has been approved for use as an antifungal food preservative in most countries, and is also widely used in agriculture and healthcare. Streptomyces natalensis and Streptomyces chatanoogensis are the main producers of natamycin. This review summarizes the biosynthesis and regulatory mechanism of natamycin, as well as the strategies for improving natamycin production. Moreover, the future perspectives on natamycin research are discussed. 纳他霉素是一种对真菌具有广谱抗菌活性的多烯大环内酯类抗生素,它不仅能有效地抑制真菌的生长和繁殖,而且能够抑制一些真菌毒素的形成,已被大多数国家批准为抗真菌食品防腐剂使用,也被广泛应用于农业和医疗领域。纳塔尔链霉菌Streptomyces natalensis和恰努塔加链霉菌Streptomyces chatanoogensis是纳他霉素的主要产生菌,其生物合成过程及调控机制相关研究比较清楚。文中主要归纳了纳他霉素的生物合成和调控机制,探讨了提高纳他霉素产量的方法,并展望了纳他霉素未来的研究方向。.

Autres résumés

Type: Publisher (chi)
纳他霉素是一种对真菌具有广谱抗菌活性的多烯大环内酯类抗生素,它不仅能有效地抑制真菌的生长和繁殖,而且能够抑制一些真菌毒素的形成,已被大多数国家批准为抗真菌食品防腐剂使用,也被广泛应用于农业和医疗领域。纳塔尔链霉菌Streptomyces natalensis和恰努塔加链霉菌Streptomyces chatanoogensis是纳他霉素的主要产生菌,其生物合成过程及调控机制相关研究比较清楚。文中主要归纳了纳他霉素的生物合成和调控机制,探讨了提高纳他霉素产量的方法,并展望了纳他霉素未来的研究方向。.

Identifiants

pubmed: 33973428
doi: 10.13345/j.cjb.200394
doi:

Substances chimiques

Antifungal Agents 0
Natamycin 8O0C852CPO

Types de publication

Journal Article Review

Langues

chi

Sous-ensembles de citation

IM

Pagination

1107-1119

Auteurs

Dahong Wang (D)

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China.
Department of Pharmacology, Jinling Hospital, Nanjing 210002, Jiangsu, China.

Wenhao Shen (W)

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China.
Henan Engineering Research Center of Food Microbiology, Luoyang 471023, Henan, China.

Jiangfeng Yuan (J)

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China.
Department of Pharmacology, Jinling Hospital, Nanjing 210002, Jiangsu, China.

Jianrui Sun (J)

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China.
Henan Engineering Research Center of Food Microbiology, Luoyang 471023, Henan, China.

Mengyang Wang (M)

College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China.

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Classifications MeSH