Effect of Tea Polyphenols on the Ability of Fungi to Produce Lovastatin 2 (1.College of Horticulture and Landscape Architecture, Yangtze University, Jingzhou, Hubei 434025, China) (2.College of horticulture, Nanjin Agricultural University, Jiangsu Nanjing 210095, China) (3.College of Food Science, Southwest University, Chongqing 400716, China) Abstract: Key words:
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Abstract:
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 fumigatus (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%.
