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Gong P, Shi R, Tang J, Wang J, Luo Q, Zhang J, Ruan X, Wang C, Chen W. Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability. Foods 2023; 12:3217. [PMID: 37685150 PMCID: PMC10486468 DOI: 10.3390/foods12173217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/17/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Monascus, a key player in fermented food production, is known for generating Monascus pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the Monascus industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential. Here, we investigated the impact of ectoine on Monascus purpureus ATCC 16365, emphasizing development and secondary metabolism. Exogenous 5 mM ectoine supplementation substantially increased the yields of MPs and MK (105%-150%) and reduced CTN production. Ectoine influenced mycelial growth, spore development, and gene expression in Monascus. Remarkably, ectoine biosynthesis was achieved in Monascus, showing comparable effects to exogenous addition. Notably, endogenous ectoine effectively enhanced the stability of MPs under diverse stress conditions. Our findings propose an innovative strategy for augmenting the production and stability of bioactive compounds while reducing CTN levels, advancing the Monascus industry.
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Affiliation(s)
- Pengfei Gong
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Ruoyu Shi
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jiali Tang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jiaying Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Qiaoqiao Luo
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jia’ao Zhang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Xiaochun Ruan
- Yanjin Biotechnology (Beijing) Co., Ltd., Beijing 102300, China;
| | - Chengtao Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Wei Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
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Feng SS, Li W, Hu YJ, Feng JX, Deng J. The biological activity and application of Monascus pigments: a mini review. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0235] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Abstract
Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used in food industry as food pigments and preservatives, which have the stability of light resistance, high temperature resistance and acid-base change resistance. In addition, the antioxidant, antibacterial, antiviral and anti-tumor biological activities of MPs have also attracted people’s attention. Moreover, Due to the presence of citrinin, the safety of MPs still needs to be discussed and explored. In this paper, the production, biological activity, application in various fields and methods of detection and reduction of citrinin of MPs were reviewed, which provide new insights into the study and safe application related to human different diseases, medicines or health care products with MPs as active substances.
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Affiliation(s)
- Shan-Shan Feng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Wen Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Yong-Jun Hu
- Department of Ultrasound , Hunan Provincial People’s Hospital, The First Affiliated Hospital of Hunan Normal University , Changsha , Hunan 410002 , China
| | - Jian-Xiang Feng
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
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