1. α-Tomatine degradation to tomatidine by food-related Aspergillusspecies belonging to the section Nigri
- Author
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Hui, Chun-Wai, Kishino, Shigenobu, Nakatani, Yuki, and Ogawa, Jun
- Abstract
α-Tomatine is a steroidal glycoalkaloid in tomato plants and degrades with ripening. The aglycone form, tomatidine, is reported to have beneficial effects. In this study, the ability of food-related microorganisms to produce tomatidine from α-tomatine was evaluated. A total of 11 strains of Aspergillusspecies belonging to the section Nigriexhibited tomatinase activity, and Aspergillus luchuensisJCM 22302 was selected for optimization due to its high activity in its mycelia, conidia, and non-mycotoxin-producing property. Next, using A. luchuensisJCM22302 conidia, the highest yield was obtained in a 24-h reaction with 50 m mof acetic acid–sodium acetate buffer (pH 5.5) at 37 °C. Similar to the tomato pathogen Fusarium oxysporum f. lyceopersici, the time course analysis suggested that A. luchuensisJCM 22302 removed the entire sugar moiety in a single step. Future research will focus on utilizing conidia for large-scale tomatidine production because of their high tolerance and manageability.Graphical AbstractBlack koji was found to contain tomatinase activity. It was implied that A. luchuensisJCM22302 removed the whole sugar moiety of α-tomatine.
- Published
- 2023
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