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Cavalcante SB, da Silva AF, Pradi L, Lacerda JWF, Tizziani T, Sandjo LP, Modesto LR, de Freitas ACO, Steindel M, Stoco PH, Duarte RTD, Robl D. Antarctic fungi produce pigment with antimicrobial and antiparasitic activities. Braz J Microbiol 2024; 55:1251-1263. [PMID: 38492163 DOI: 10.1007/s42770-024-01308-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 03/11/2024] [Indexed: 03/18/2024] Open
Abstract
Natural pigments have received special attention from the market and industry as they could overcome the harm to health and the environmental issues caused by synthetic pigments. These pigments are commonly extracted from a wide range of organisms, and when added to products they can alter/add new physical-chemical or biological properties to them. Fungi from extreme environments showed to be a promising source in the search for biomolecules with antimicrobial and antiparasitic potential. This study aimed to isolate fungi from Antarctic soils and screen them for pigment production with antimicrobial and antiparasitic potential, together with other previously isolated strains A total of 52 fungi were isolated from soils in front of the Collins Glacier (Southeast border). Also, 106 filamentous fungi previously isolated from the Collins Glacier (West border) were screened for extracellular pigment production. Five strains were able to produce extracellular pigments and were identified by ITS sequencing as Talaromyces cnidii, Pseudogymnoascus shaanxiensis and Pseudogymnoascus sp. All Pseudogymnoascus spp. (SC04.P3, SC3.P3, SC122.P3 and ACF093) extracts were able to inhibit S. aureus ATCC6538 and two (SC12.P3, SC32.P3) presented activity against Leishmania (L.) infantum, Leishmania amazonensis and Trypanossoma cruzii. Extracts compounds characterization by UPLC-ESI-QToF analysis confirmed the presence of molecules with biological activity such as: Asterric acid, Violaceol, Mollicellin, Psegynamide A, Diorcinol, Thailandolide A. In conclusion, this work showed the potential of Antartic fungal strains from Collins Glacier for bioactive molecules production with activity against Gram positive bacteria and parasitic protozoas.
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Affiliation(s)
- Sabrina Barros Cavalcante
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - André Felipe da Silva
- Bioprocess and Biotechnology Engineering Undergraduate Program, Federal University of Tocantins (UFT), Gurupi, TO, Brazil
| | - Lucas Pradi
- Department of Chemistry, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | | | - Tiago Tizziani
- Department of Chemistry, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Louis Pergaud Sandjo
- Department of Chemistry, Universidade Federal de Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Lenon Romano Modesto
- Centre for Agrarian Sciences, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Ana Claudia Oliveira de Freitas
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Mario Steindel
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Patricia Hermes Stoco
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Rubens Tadeu Delgado Duarte
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil
| | - Diogo Robl
- Department of Microbiology, Immunology and Parasitology, Federal University of Santa Catarina (UFSC), Florianópolis, SC, Brazil.
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2
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Kamle M, Mahato DK, Gupta A, Pandhi S, Sharma N, Sharma B, Mishra S, Arora S, Selvakumar R, Saurabh V, Dhakane-Lad J, Kumar M, Barua S, Kumar A, Gamlath S, Kumar P. Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies. Toxins (Basel) 2022; 14:toxins14020085. [PMID: 35202113 PMCID: PMC8874403 DOI: 10.3390/toxins14020085] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 12/21/2022] Open
Abstract
Citrinin (CIT) is a mycotoxin produced by different species of Aspergillus, Penicillium, and Monascus. CIT can contaminate a wide range of foods and feeds at any time during the pre-harvest, harvest, and post-harvest stages. CIT can be usually found in beans, fruits, fruit and vegetable juices, herbs and spices, and dairy products, as well as red mold rice. CIT exerts nephrotoxic and genotoxic effects in both humans and animals, thereby raising concerns regarding the consumption of CIT-contaminated food and feed. Hence, to minimize the risk of CIT contamination in food and feed, understanding the incidence of CIT occurrence, its sources, and biosynthetic pathways could assist in the effective implementation of detection and mitigation measures. Therefore, this review aims to shed light on sources of CIT, its prevalence in food and feed, biosynthetic pathways, and genes involved, with a major focus on detection and management strategies to ensure the safety and security of food and feed.
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Affiliation(s)
- Madhu Kamle
- Applied Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India;
| | - Dipendra Kumar Mahato
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood 3125, Australia; (D.K.M.); (S.G.)
| | - Akansha Gupta
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (B.S.); (S.M.); (A.K.)
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (B.S.); (S.M.); (A.K.)
| | - Nitya Sharma
- Food Customization Research Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India;
| | - Bharti Sharma
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (B.S.); (S.M.); (A.K.)
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (B.S.); (S.M.); (A.K.)
- Faculty of Agricultural Sciences, GLA University, Mathura 281406, India
| | - Shalini Arora
- Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar 125004, India;
| | - Raman Selvakumar
- Centre for Protected Cultivation Technology, ICAR-Indian Agricultural Research Institute, Pusa Campus, New Delhi 110012, India;
| | - Vivek Saurabh
- Division of Food Science and Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India;
| | - Jyoti Dhakane-Lad
- Technology Transfer Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai 400019, India;
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India;
| | - Sreejani Barua
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur 721302, India;
- Max Planck Institute for Polymer Research, Ackermannweg 10, 55128 Mainz, Germany
| | - Arvind Kumar
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India; (A.G.); (S.P.); (B.S.); (S.M.); (A.K.)
| | - Shirani Gamlath
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood 3125, Australia; (D.K.M.); (S.G.)
| | - Pradeep Kumar
- Applied Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India;
- Correspondence:
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3
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Fonseca CS, da Silva NR, Ballesteros LF, Basto B, Abrunhosa L, Teixeira JA, Silvério SC. Penicillium brevicompactum as a novel source of natural pigments with potential for food applications. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.01.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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4
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Khonkhaeng B, Cherdthong A, Chantaprasarn N, Harvatine KJ, Foiklang S, Chanjula P, Wanapat M, So S, Polyorach S. Comparative effect of Volvariella volvacea-treated rice straw and purple corn stover fed at different levels on predicted methane production and milk fatty acid profiles in tropical dairy cows. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104626] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Da Silva VL, Ienczak JL, Moritz D. Agro-industrial residues for the production of red biopigment by Monascus ruber: rice flour and sugarcane molasses. Braz J Microbiol 2021; 52:587-596. [PMID: 33651332 DOI: 10.1007/s42770-021-00456-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Accepted: 02/11/2021] [Indexed: 12/23/2022] Open
Abstract
Three culture media were studied for red pigment production by Monascus ruber in submerged cultivation: rice flour (20 g L-1), sugarcane molasses (30 g L-1), and, finally, molasses + rice flour (10 g L-1+10 g L-1); all culture media were added of 5 g L-1 glycine as nitrogen source. Rice flour showed pigment production of 7.05 UA510nm and molasses 5.08 UA510nm, and the mixture of rice flour and molasses showed the best result of 16.38 UA510nm. Molasses culture presented good results for cell biomass production of 11.09 g L-1. With these results, it was observed that one substrate presented good pigment production (rice flour) and another attained better results for cell biomass growth (molasses), and a third medium containing 10 g L-1 of rice flour + 10 g L-1 of molasses was formulated. The results for this mixture showed satisfactory results, with global pigment productivity of 0.097 UA510nm h-1 and maximum productivity rate of 0.17 UA510nm h-1. The high production and productivity obtained for the mixture of rice flour and molasses indicated that the production of red pigment by submerged fermentation, using the mixture of these low-cost culture media, may be promising in terms of commercial production.
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Affiliation(s)
- V L Da Silva
- Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Zip Code 88040-900, Brazil
| | - J L Ienczak
- Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Zip Code 88040-900, Brazil
| | - D Moritz
- Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Zip Code 88040-900, Brazil.
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6
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Jiao J, Liu Z, Zheng Y, Liu J. A novel application of
Monascus
purpureus
in semi‐soft cheese making. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jingkai Jiao
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
| | - Jing Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute Bright Dairy & Food Co., Ltd Shanghai China
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7
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Ghosh S, Dam B. Genome shuffling improves pigment and other bioactive compound production in Monascus purpureus. Appl Microbiol Biotechnol 2020; 104:10451-10463. [DOI: 10.1007/s00253-020-10987-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 10/05/2020] [Accepted: 10/28/2020] [Indexed: 11/25/2022]
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8
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Mahmoud GAE, Soltan HAH, Abdel-Aleem WM, Osman SAM. Safe natural bio-pigment production by Monascus purpureus using mixed carbon sources with cytotoxicity evaluation on root tips of Allium cepa L. Journal of Food Science and Technology 2020; 58:2516-2527. [PMID: 34194088 DOI: 10.1007/s13197-020-04758-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Revised: 07/09/2020] [Accepted: 08/24/2020] [Indexed: 11/28/2022]
Abstract
By increasing the undesirable side effects of synthetic food pigments on human health, using safe natural food pigment become an urgent issue. Incorporate corn starch with oils conducted a high impact on red pigment production by Monascus purpureus. Fortification the medium with sesame oil raised the pigment production by 80% and the dry mass by 63% compared with free oil medium. Response surface methodology maximizes the production with 114.6% (12.8 A500) using medium constituents (g/l); Sesame oil 5; Corn starch 30; Yeast extract 1.5; KH2PO4 2.5 and MgSO4.7H2O 0.1. After evaluating red pigment stability in three common food components, citric acid showed a great effect on residual stability percentage compared with ascorbic and salicylic acid which decrease slightly the residual stability percentage at light and dark conditions. The mitotic index of red pigment was lower than the negative control at all tested concentrations. Different types of mitotic chromosomal abnormalities e.g. lagging chromosome, chromosomal bridge, chromosome and chromatin fragments, outside chromosome, chromosomal stickiness and micro nuclei were recorded. Insignificant increase in total mitotic aberrations percentage in all tested root tips treated with all concentrations of red pigment (1.23, 1.58, 1.63, 2.32 and 2.40%) compared with negative control (0.91%). There was a significant increase in total aberrations percentage after treatment with all concentrations (10, 15, 20 and 25%) of positive control (2.93, 3.00, 3.55 and 6.53 respectively) except (5%) which was insignificant (2.71%). From the previous data, this red pigment can be used as an alternative safe pigment in the food industry.
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Affiliation(s)
| | - Hassan A H Soltan
- Central Laboratory of Organic Agriculture, Agriculture Research Center, Giza, Egypt
| | | | - Sayed A M Osman
- Genetics Department, Faculty of Agriculture, Minia University, Minia, Egypt
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9
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Improving Nutritive Value of Purple Field Corn Residue and Rice Straw by Culturing with White-Rot Fungi. J Fungi (Basel) 2020; 6:jof6020069. [PMID: 32455642 PMCID: PMC7345899 DOI: 10.3390/jof6020069] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/05/2020] [Accepted: 05/12/2020] [Indexed: 01/05/2023] Open
Abstract
It was hypothesized that white-rot fungus fermented with rice straw and purple field corn improves nutrient utilization via enhanced digestibility and lowers methane (CH4) production due to the effects of the lovastatin compound. The aim of the current experiment was to investigate the effect of inoculation of two fungi belonging to white-rot fungus type on feed value and ruminal fermentation characteristic. The experiment was carried out according to a completely randomized 3 × 3 factorial design: three roughage sources (rice straw, purple corn stover, and purple corn field cob) for three inoculation methods (untreated, P. ostreatus treated, and V. volvacea treated). The two fungi increased concentration of lovastatin when compared to the untreated, and P. ostreatus had higher lovastatin production potential than V. volvacea (p < 0.05). The yield of lovastatin was obtained from rice straw fermentation with P. ostreatus. The monomeric anthocyanin content (MAC) in untreated purple field corn cobs was higher than in the fermentation groups. Ruminal fermentation gas production from soluble fractions ranged from −2.47 to 1.14 and differed among the treatments (p < 0.01). In comparison to all treatments, the gas production rate for the insoluble fraction was significantly highest (p < 0.01) in treatment alone, in which purple field corn stover was fermented with P. ostreatus and V. volvacea. There was significant interaction in in vitro dry matter digestibility at 12 h of incubation. Purple field corn cob had a higher significant effect on in vitro DM digestibility at 12 and 24 h after incubation when compared to that of other groups. Moreover, current research has found that roughage fermented with P. ostreatus and V. volvacea increased in vitro DM digestibility at 24 h after incubation. Fermenting roughage with fungi did not affect rumen pH, which ranged from 6.60 to 6.91 (p > 0.05), while P. ostreatus resulted in increased levels of ruminal ammonia-nitrogen concentrations. Propionic acid increased in all roughages fermented with P. ostreatus or V. volvacea after 8 h of ruminal fermentation testing. The two fungi fermented as substrate treatments had significantly lower (p < 0.05) CH4 production. Based on the improved rumen DM digestibility and reduced CH4 production, P. ostreatus and V. volvacea could be utilized for enhancing feeding efficiency of roughage.
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10
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Wen A, Qin L, Zeng H, Zhu Y. Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis-fermented polished adlay subjected to different drying methods. Food Sci Nutr 2020; 8:2124-2133. [PMID: 32328279 PMCID: PMC7174208 DOI: 10.1002/fsn3.1508] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 02/01/2020] [Accepted: 02/04/2020] [Indexed: 01/02/2023] Open
Abstract
The physicochemical properties and antioxidant activity of B. subtilis-fermented polished adlay (BPA) subjected to different drying methods (hot-air drying, HAD; infrared-radiation drying, IRD; vacuum drying, VD; microwave-vacuum drying, MVD; and freeze-vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.62 mg/g DW), coixenolide (4.21% DW), coixan (35.10% DW), and triterpenoids (17.41 mg/g DW). The higher contents of total phenolics and flavonoids, stronger antioxidant activity, and higher color differences were observed in HAD and IRD samples. MVD displayed the shorter drying time, higher γ-aminobutyric acid content, and higher retention ratios of tetramethylpyrazine (75.54%), coixol (87.10%), coixenolide (98.57%), and coixan (99.11%). Pearson's correlation coefficient exhibited that the positive correlation between the contents of phenolics and flavonoids and the antioxidant activities of all dried BPA samples was observed (R 2 > 0.881, p < .05). Principal component analysis showed that the top three categories of comprehensive quality were FVD-, MVD-, and VD-treated BPA samples. In conclusion, MVD should be a potential preservation method to obtain high-quality dried BPA for short drying time and high comprehensive quality.
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Affiliation(s)
- Anyan Wen
- College of Life ScienceGuizhou UniversityGuiyangChina
| | - Likang Qin
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou ProvinceGuiyangChina
- National and Local Joint Engineering Research Center for the Exploition of Homology Resources of Medicine and FoodGuiyangChina
| | - Haiying Zeng
- School of Liquor and Food EngineeringGuizhou UniversityGuiyangChina
- Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou ProvinceGuiyangChina
| | - Yi Zhu
- Plant Protection and Plant Quarantine Station of Guizhou ProvinceGuiyangChina
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11
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Xiong X, Zhen Z, Liu Y, Gao M, Wang S, Li L, Zhang J. Low‐Frequency Magnetic Field of Appropriate Strengths Changed Secondary Metabolite Production and Na
+
Concentration of Intracellular and Extracellular
Monascus purpureus. Bioelectromagnetics 2020; 41:289-297. [DOI: 10.1002/bem.22262] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 03/17/2020] [Indexed: 12/21/2022]
Affiliation(s)
- Xiaoqian Xiong
- College of Life ScienceYangtze University Jingzhou China
| | - Zhixin Zhen
- College of Life ScienceYangtze University Jingzhou China
| | - Yingbao Liu
- College of Life ScienceYangtze University Jingzhou China
| | - Mengxiang Gao
- College of Life ScienceYangtze University Jingzhou China
| | - Shaojin Wang
- College of Life ScienceYangtze University Jingzhou China
| | - Li Li
- College of Life ScienceYangtze University Jingzhou China
| | - Jialan Zhang
- College of Life ScienceYangtze University Jingzhou China
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12
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Wen Q, Cao X, Chen Z, Xiong Z, Liu J, Cheng Z, Zheng Z, Long C, Zheng B, Huang Z. An overview of Monascus fermentation processes for monacolin K production. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0006] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractIn Asia, Monascus has been used in food fermentation for nearly a thousand years. It has attracted increasing attention in recent years due to its ability to produce a variety of important active substances such as monacolin K (MK) and pigments. MK is an effective drug widely used for lowering human blood cholesterol that functions by inhibiting the rate-limiting enzyme in cholesterol biosynthesis. Monascus strains, fermentation methods and fermentation conditions have significant effects on MK yield, and much research has been undertaken to obtain higher MK yields. In this paper, the research progress of Monascus strain breeding for high MK yield, medium optimization for MK production during Monascus fermentation, and optimization of fermentation process conditions are fully reviewed. This provides reference for future research on Monascus fermentation and industrial production for high-yield MK production.
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Affiliation(s)
- Qinyou Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Xiaohua Cao
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou350002, China
| | - Zhiting Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Zixiao Xiong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Jianghong Liu
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou350002, China
| | - Zuxin Cheng
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou350002, China
| | - Zhenghuai Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Chuannan Long
- Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang330013, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Zhiwei Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou350002, China
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13
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Ketkaeo S, Sanpamongkolchai W, Morakul S, Baba S, Kobayashi G, Goto M. Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry. J GEN APPL MICROBIOL 2020; 66:163-168. [DOI: 10.2323/jgam.2019.04.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Sittichoke Ketkaeo
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University
| | | | - Sumallika Morakul
- Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University
| | - Shuichiro Baba
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University
| | - Genta Kobayashi
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University
| | - Masatoshi Goto
- Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University
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14
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Khonkhaeng B, Cherdthong A. Pleurotus Ostreatus and Volvariella Volvacea Can Enhance the Quality of Purple Field Corn Stover and Modulate Ruminal Fermentation and Feed Utilization in Tropical Beef Cattle. Animals (Basel) 2019; 9:E1084. [PMID: 31817269 PMCID: PMC6941118 DOI: 10.3390/ani9121084] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/27/2019] [Accepted: 12/03/2019] [Indexed: 01/05/2023] Open
Abstract
This objective is to elucidate the effect of purple field corn stover treated with Pleurotus ostreatus and Volvarialla volvacea on feed utilization, ruminal ecology, and CH4 synthesis in tropical beef cattle. Four male Thai native beef cattle (100 ± 30 kg of body weight (BW) were assigned randomly as a 2 × 2 factorial arrangement in a 4 × 4 Latin square design. Factor A (roughage sources) was rice straw and purple field corn stover and factor B was species of white-rot fungi (P. ostreatus and V. volvacea). After fermentation, crude protein (CP) was increased in rice straw and purple field corn stover fermented with P. ostreatus and V. volvacea. The unfermented purple field corn stover contained 11.8% dry matter (DM) of monomeric anthocyanin (MAC), whereas the MAC concentration decreased when purple field corn stover was fermented with white rot fungi. There were no changes (p > 0.05) in DM intake of body weight (BW) kg/d and g/kg BW0.75 among the four treatments. The organic matter (OM), CP, and acid detergent fiber (ADF) intake were different between rice straw and purple field corn stover and were the greatest in the purple field corn stover group. Moreover, the current study showed that neutral detergent fiber (NDF) and ADF digestion was higher in purple field corn stover than in rice straw, but there were no significant differences between P. ostreatus and V. volvacea. There were significant effects of roughage sources on ammonia nitrogen (NH3-N) at 4 h after feeding. Bacterial population was changed by feeding with purple field corn stover fermented with P. ostreatus and V. volvacea. On the other hand, the number of protozoa was reduced by approximately 33% at 4 h after feeding with purple field corn stover (p < 0.01). Propionic acid concentration was different between roughage sources (p < 0.01) enhanced with purple field corn stover fermented with P. ostreatus and V. volvacea. In addition, methane production decreased by 15% with purple field corn stover fermented with P. ostreatus and V. volvacea compared to rice straw. There were significant differences on all nitrogen balances parameters (p < 0.05), except the fecal N excretion (p > 0.05) were not changed. Furthermore, microbial crude protein and efficiency of microbial N synthesis were enhanced when purple field corn stover fermented with P. ostreatus and V. volvacea was fed compared to rice straw group. Base on this study, it could be summarized that P. ostreatus or V. volvacea can enhance the quality of purple field corn stover and modulate rumen fermentation and feed digestion in Thai native beef cattle.
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Affiliation(s)
| | - Anusorn Cherdthong
- Tropical Feed Resource Research and Development Center (TROFREC), Department of Animal Science Faculty of Agriculture, KKU, Khon Kaen 40002, Thailand;
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15
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Neto RNM, de Barros Gomes E, Weba-Soares L, Dias LRL, da Silva LCN, de Miranda RDCM. Biotechnological Production of Statins: Metabolic Aspects and Genetic Approaches. Curr Pharm Biotechnol 2019; 20:1244-1259. [PMID: 31333127 DOI: 10.2174/1389201020666190718165746] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 07/06/2019] [Accepted: 07/07/2019] [Indexed: 11/22/2022]
Abstract
Statins are drugs used for people with abnormal lipid levels (hyperlipidemia) and are among the best-selling medications in the United States. Thus, the aspects related to the production of these drugs are of extreme importance for the pharmaceutical industry. Herein, we provide a non-exhaustive review of fungal species used to produce statin and highlighted the major factors affecting the efficacy of this process. The current biotechnological approaches and the advances of a metabolic engineer to improve statins production are also emphasized. The biotechnological production of the main statins (lovastatin, pravastatin and simvastatin) uses different species of filamentous fungi, for example Aspergillus terreus. The statins production is influenced by different types of nutrients available in the medium such as the carbon and nitrogen sources, and several researches have focused their efforts to find the optimal cultivation conditions. Enzymes belonging to Lov class, play essential roles in statin production and have been targeted to genetic manipulations in order to improve the efficiency for Lovastatin and Simvastatin production. For instance, Escherichia coli strains expressing the LovD have been successfully used for lovastatin production. Other examples include the use of iRNA targeting LovF of A. terreus. Therefore, fungi are important allies in the fight against hyperlipidemias. Although many studies have been conducted, investigations on bioprocess optimization (using both native or genetic- modified strains) still necessary.
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Affiliation(s)
- Roberval N M Neto
- Pro-reitoria de Pos-Graduacao, Pesquisa e Extensao, Universidade Ceuma, Sao Luis, Maranhao, Brazil
| | | | - Lucas Weba-Soares
- Pro-reitoria de Pos-Graduacao, Pesquisa e Extensao, Universidade Ceuma, Sao Luis, Maranhao, Brazil
| | - Léo R L Dias
- Pro-reitoria de Pos-Graduacao, Pesquisa e Extensao, Universidade Ceuma, Sao Luis, Maranhao, Brazil
| | - Luís C N da Silva
- Pro-reitoria de Pos-Graduacao, Pesquisa e Extensao, Universidade Ceuma, Sao Luis, Maranhao, Brazil
| | - Rita de C M de Miranda
- Pro-reitoria de Pos-Graduacao, Pesquisa e Extensao, Universidade Ceuma, Sao Luis, Maranhao, Brazil
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16
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Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5010008] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide benefits through enhanced nutritional content, digestibility, microbial stability, and detoxification. They represent is thus one of the most affordable and suitable methods to maintain hygiene condition and food quality and security in poor and underdeveloped countries. There is an industrial interest and scope related to traditional fermented foods and beverages in Asia. However, urgent attention is required to improve the quality of the ingredients and the integration of food safety management systems for industrial growth.
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17
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The regulation mechanisms of soluble starch and glycerol for production of azaphilone pigments in Monascus purpureus FAFU618 as revealed by comparative proteomic and transcriptional analyses. Food Res Int 2018; 106:626-635. [DOI: 10.1016/j.foodres.2018.01.037] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 01/16/2018] [Accepted: 01/17/2018] [Indexed: 12/21/2022]
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18
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Gold KR, Gold R, Avula B, Khan IA. The Red Yeast Rice story: How to manufacture a tall tale from nature. Eur J Prev Cardiol 2017; 25:73-75. [PMID: 29086583 DOI: 10.1177/2047487317739080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Affiliation(s)
| | - Robert Gold
- 2 Department of Internal Medicine, Olive View-UCLA Medical Center, Los Angeles, USA
| | - Bharathi Avula
- 3 National Center for Natural Products Research, School of Pharmacy, University of Mississippi, USA
| | - Ikhlas A Khan
- 3 National Center for Natural Products Research, School of Pharmacy, University of Mississippi, USA.,4 Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, University of Mississippi, USA
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19
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Abstract
The genus Monascus was described by van Tieghem (1884) to accommodate M. ruber and M. mucoroides, two species with non-ostiolate ascomata. Species delimitation in the genus is still mainly based on phenotypic characters, and taxonomic studies that include sequence data are limited. The genus is of economic importance. Species are used in fermented Asian foods as food colourants (e.g. ‘red rice’ (ang-kak, angka)) and found as spoilage organisms, and recently Monascus was found to be essential in the lifecycle of stingless bees. In this study, a polyphasic approach was applied combining morphological characters, ITS, LSU, β-tubulin, calmodulin and RNA polymerase II second largest subunit sequences and extrolite data, to delimit species and to study phylogenetic relationships in Monascus. Furthermore, 30 Monascus isolates from honey, pollen and nests of stingless bees in Brazil were included. Based on this polyphasic approach, the genus Monascus is resolved in nine species, including three new species associated with stingless bees (M. flavipigmentosus sp. nov., M. mellicola sp. nov., M. recifensis sp. nov., M. argentinensis, M. floridanus, M. lunisporas, M. pallens, M. purpureus, M. ruber), and split in two new sections (section Floridani sect. nov., section Rubri sect. nov.). Phylogenetic analysis showed that the xerophile Monascus eremophilus does not belong in Monascus and monophyly in Monascus is restored with the transfer of M. eremophilus to Penicillium (P. eremophilum comb. nov.). A list of accepted and excluded Monascus and Basipetospora species is given, together with information on (ex-)types cultures and barcode sequence data.
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20
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Urista CM, Rodríguez JG, Corona AA, Cuenca AA, Jurado AT. Pigments from fungi, an opportunity of production for diverse applications. Biologia (Bratisl) 2016. [DOI: 10.1515/biolog-2016-0144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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Tamang JP, Shin DH, Jung SJ, Chae SW. Functional Properties of Microorganisms in Fermented Foods. Front Microbiol 2016; 7:578. [PMID: 27199913 PMCID: PMC4844621 DOI: 10.3389/fmicb.2016.00578] [Citation(s) in RCA: 217] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Accepted: 04/08/2016] [Indexed: 12/25/2022] Open
Abstract
Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.
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Affiliation(s)
- Jyoti P. Tamang
- Department of Microbiology, School of Life Sciences, Sikkim UniversityGangtok, India
| | - Dong-Hwa Shin
- Shindonghwa Food Research InstituteJeonju, South Korea
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
| | - Su-Jin Jung
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
| | - Soo-Wan Chae
- Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea
- Division of Pharmacology, Chonbuk National University Medical SchoolJeonju, South Korea
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22
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Morales-Oyervides L, Oliveira J, Sousa-Gallagher M, Méndez-Zavala A, Montañez J. Quantitative assessment of the impact of the type of inoculum on the kinetics of cell growth, substrate consumption and pigment productivity by Penicillium purpurogenum GH2 in liquid culture with an integrated stochastic approach. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.08.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Arai T, Kojima R, Motegi Y, Kato J, Kasumi T, Ogihara J. PP-O and PP-V, Monascus pigment homologues, production, and phylogenetic analysis in Penicillium purpurogenum. Fungal Biol 2015; 119:1226-1236. [PMID: 26615745 DOI: 10.1016/j.funbio.2015.08.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2015] [Revised: 08/27/2015] [Accepted: 08/27/2015] [Indexed: 11/17/2022]
Abstract
The production of pigments as secondary metabolites by microbes is known to vary by species and by physiological conditions within a single strain. The fungus strain Penicillium purpurogenum IAM15392 has been found to produce violet pigment (PP-V) and orange pigment (PP-O),Monascus azaphilone pigment homologues, when grown under specific culture conditions. In this study, we analysed PP-V and PP-O production capability in seven strains of P. purpurogenum in addition to strain IAM15392 under specific culture conditions. The pigment production pattern of five strains cultivated in PP-V production medium was similar to that of strain IAM15392, and all violet pigments produced by these five strains were confirmed to be PP-V. Strains that did not produce pigment were also identified. In addition, two strains cultivated in PP-O production medium produced a violet pigment identified as PP-V. The ribosomal DNA (rDNA) internal transcribed spacer (ITS) region sequences from the eight P. purpurogenum strains were sequenced and used to construct a neighbor-joining phylogenetic tree. PP-O and PP-V production of P. purpurogenum was shown to be related to phylogenetic placement based on rDNA ITS sequence. Based on these results, two hypotheses for the alteration of pigment production of P. purpurogenum in evolution were proposed.
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Affiliation(s)
- Teppei Arai
- Department of Chemistry and Life Science, College of Bioresource Sciences, Graduate School of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
| | - Ryo Kojima
- Department of Chemistry and Life Science, College of Bioresource Sciences, Graduate School of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
| | - Yoshiki Motegi
- Department of Chemistry and Life Science, College of Bioresource Sciences, Graduate School of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
| | - Jun Kato
- Department of Chemistry and Life Science, College of Bioresource Sciences, Graduate School of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
| | - Takafumi Kasumi
- Department of Chemistry and Life Science, College of Bioresource Sciences, Graduate School of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan
| | - Jun Ogihara
- Department of Chemistry and Life Science, College of Bioresource Sciences, Graduate School of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa, Kanagawa 252-0880, Japan.
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24
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Yang J, Chen Q, Wang W, Hu J, Hu C. Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation. J Biosci Bioeng 2015; 119:564-9. [DOI: 10.1016/j.jbiosc.2014.10.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 10/21/2014] [Accepted: 10/21/2014] [Indexed: 11/30/2022]
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25
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Avula B, Cohen PA, Wang YH, Sagi S, Feng W, Wang M, Zweigenbaum J, Shuangcheng M, Khan IA. Chemical profiling and quantification of monacolins and citrinin in red yeast rice commercial raw materials and dietary supplements using liquid chromatography-accurate QToF mass spectrometry: Chemometrics application. J Pharm Biomed Anal 2014; 100:243-253. [PMID: 25168220 DOI: 10.1016/j.jpba.2014.07.039] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 07/28/2014] [Accepted: 07/31/2014] [Indexed: 10/24/2022]
Abstract
Red yeast rice (RYR) is prepared by fermenting rice with various strains of the yeast Monascus spp of the Aspergillaceae family. Depending on the Monascus strains and the fermentation conditions, the products may contain monacolins, pigments and citrinin as secondary metabolites. Authentic and commercial RYR samples were analyzed using UHPLC-DAD-QToF-MS for monacolins, pigments and citrinin. A separation by UHPLC was achieved using a reversed-phase column and a gradient of water/acetonitrile each containing formic acid as the mobile phase. Accurate mass QToF spectrometry was used to distinguish isobaric monacolins. Principle component analysis (PCA), a chemometric technique was used to discriminate between authentic RYR, commercial RYR raw materials and dietary supplements. Three authentic RYR samples, 31 commercial RYR raw materials and 14 RYR dietary supplements were analyzed. Monacolin K content in 600mg of authentic RYR samples ranged from 1.2mg to 1.38mg. Amounts of monacolin K in dietary supplements labeled as containing 600mg of RYR varied more than 40-fold from 0.03mg to 2.18mg. Monacolin K content of dietary supplements labeled as containing 1200mg RYR varied more than 20-fold from 0.22mg to 5.23mg. In addition to large variations in quantity of monacolin K found in dietary supplements, RYR dietary supplements contained ratios of monacolins that differed significantly from authentic samples. The results indicated that RYR commercial products are of variable quality and the analytical method is suitable for quality control testing of a variety of RYR products.
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Affiliation(s)
- Bharathi Avula
- National Center for Natural Products Research, Research Institute of Pharmaceutical Sciences, The University of Mississippi, University, MS 38677, USA
| | - Pieter A Cohen
- Cambridge Health Alliance, Somerville, MA, USA; Harvard Medical School, Boston, MA, USA
| | - Yan-Hong Wang
- National Center for Natural Products Research, Research Institute of Pharmaceutical Sciences, The University of Mississippi, University, MS 38677, USA
| | - Satyanarayanaraju Sagi
- National Center for Natural Products Research, Research Institute of Pharmaceutical Sciences, The University of Mississippi, University, MS 38677, USA
| | - Wei Feng
- Division of Chinese Materia Medica, National Institutes for Food and Drug Control, China Food and Drug Administration, 2 TiantanXili, Beijing 100050, PR China
| | - Mei Wang
- National Center for Natural Products Research, Research Institute of Pharmaceutical Sciences, The University of Mississippi, University, MS 38677, USA
| | - Jerry Zweigenbaum
- Agilent Technologies, 2850 Centerville Road, Wilmington, DE 19808-1610, USA
| | - Ma Shuangcheng
- Division of Chinese Materia Medica, National Institutes for Food and Drug Control, China Food and Drug Administration, 2 TiantanXili, Beijing 100050, PR China
| | - Ikhlas A Khan
- National Center for Natural Products Research, Research Institute of Pharmaceutical Sciences, The University of Mississippi, University, MS 38677, USA; Division of Pharmacognosy, Department of BioMolecular Sciences, School of Pharmacy, The University of Mississippi, University, MS 38677, USA.
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26
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Nigović B, Završki M, Sertić M, Mornar A. Simple and Fast Voltammetric Method for Assaying Monacolin K in Red Yeast Rice Formulated Products. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9890-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Shao Y, Lei M, Mao Z, Zhou Y, Chen F. Insights into Monascus biology at the genetic level. Appl Microbiol Biotechnol 2014; 98:3911-22. [PMID: 24633442 DOI: 10.1007/s00253-014-5608-8] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 02/10/2014] [Accepted: 02/10/2014] [Indexed: 12/24/2022]
Abstract
The genus of Monascus was nominated by van Tieghem in 1884, but its fermented product-red mold rice (RMR), namely red yeast rice, has been used as folk medicines, food colorants, and fermentation starters for more than thousands of years in oriental countries. Nowadays, RMR is widely developed as food supplements around the world due to its functional compounds such as monacolin K (MK, also called lovastatin) and γ-aminobutyric acid. But the usage of RMR also incurs controversy resulting from contamination of citrinin (a kind of mycotoxin) produced by some Monascus strains. In the past decade, it has made great progress to Monascus spp. at the genetic level with the application of molecular biology techniques to restrain the citrinin production and increase the yields of MK and pigment in RMR, as well as aid Monascus classification and phylogenesis. Up to now, hundreds of papers about Monascus molecular biology (MMB) have been published in the international primary journals. However, to our knowledge, there is no MMB review issued until now. In this review, current understanding of Monascus spp. from the view of molecular biology will be covered and insights into research areas that need to be further investigated will also be discussed.
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Affiliation(s)
- Yanchun Shao
- State Key Laboratory of Agricultural Microbiology, Huazhong Agricultural University, Wuhan, 430070, People's Republic of China
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28
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Wang W, Chen Q, Zhang X, Zhang H, Huang Q, Li D, Yao J. Comparison of extraction methods for analysis of citrinin in red fermented rice. Food Chem 2014; 157:408-12. [PMID: 24679798 DOI: 10.1016/j.foodchem.2014.02.060] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 02/12/2014] [Accepted: 02/15/2014] [Indexed: 10/25/2022]
Abstract
There is no standard method for the extraction and analysis of citrinin in red fermented rice (RFR). In the study, five extraction methods were compared for their efficiency to analyse citrinin in RFR by HPLC-FLD (reversed phase high performance liquid chromatography with fluorescence detection), including, (1) ultrasonic extraction with EW solution (ethanol:water, 7:3, v/v); (2) ultrasonic extraction with TEF solvent mixtures (toluene:ethyl acetate:formic acid, 7:3:1, v/v); (3) shaking extraction with EW; (4) shaking extraction with EF solvent mixtures (ethyl acetate:formic acid, 1:1, v/v); (5) shaking combined with ultrasonic extraction in EW. Comparison of chromatograms of citrinin by HPLC-FLD with different extraction methods revealed that EW was the best extraction solvent. It was also found that shaking combined with ultrasonic extraction in EW was the most efficient extraction method to extract citrinin from RFR for qualitative and quantitative analysis.
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Affiliation(s)
- Weiping Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | - Qi Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Xinfeng Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Huashan Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Qin Huang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China
| | - Dongsheng Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
| | - Jicheng Yao
- Wuhan Jiacheng Biotechnology Co., Ltd., Wuhan 430074, China
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Hypocholesterolemic activity of monascus fermented product in the absence of monacolins with partial purification for functional food applications. ScientificWorldJournal 2014; 2014:252647. [PMID: 24701147 PMCID: PMC3951000 DOI: 10.1155/2014/252647] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Accepted: 12/19/2013] [Indexed: 12/22/2022] Open
Abstract
Hypercholesterolemia is one of the most common chronic diseases in human. Along with chemical therapy traditional medication is used as hypocholesterolemic remedy, however, with unfavorable side effects. Recently, Monascus fermented product (MFP) has become a popular hypocholesterolemic natural supplement. In the present study, the hypocholesterolemic activity of Monascus purpureus FTC5391 fermented product ethanolic extract (MFPe) was investigated in hypercholesterolemic rats. Results showed that MFPe not only reduced the serum total cholesterol (TC), LDL-C, TG concentration, and TC/HDL-C ratio but also increased the HDL-C. Further, solid phase extraction (SPE) was carried out to obtain the hypocholesterolemic bioactive fraction. The high polar fraction of SPE increased the HDL-C (42%) and decreased the TC (53.3%), LDL-C (47%), and TG (50.7%) levels as well as TC/HDL-C ratio (69.1%) in serum. The GC-MS results of the active fraction revealed two main compounds, isosorbide and erythritol, which act as coronary vasodilator compounds.
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30
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Kongbangkerd T, Tochampa W, Chatdamrong W, Kraboun K. Enhancement of antioxidant activity of monascal waxy corn by a 2-step fermentation. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12479] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Teeraporn Kongbangkerd
- Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
| | - Worasit Tochampa
- Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
| | - Wassana Chatdamrong
- Department of Microbiology and Parasitology; Faculty of Medical Science; Naresuan University; Phitsanulok 65000 Thailand
| | - Kitisart Kraboun
- Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
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31
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Cloning and functional analysis of the Gβ gene Mgb1 and the Gγ gene Mgg1 in Monascus ruber. J Microbiol 2014; 52:35-43. [DOI: 10.1007/s12275-014-3072-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/18/2013] [Accepted: 07/31/2013] [Indexed: 11/26/2022]
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32
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The Influence of Temperature and Ethanol Concentration in Monacolin K Extraction from Monascus Fermented Rice. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.proche.2014.05.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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33
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34
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Optimizing a submerged Monascus cultivation for production of red pigment with bug damaged wheat using artificial neural networks. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0261-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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35
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Aiko V, Mehta A. Inhibitory Effect of Clove (S
yzygium aromaticum
) on the Growth of P
enicillium citrinum
and Citrinin Production. J Food Saf 2013. [DOI: 10.1111/jfs.12074] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Visenuo Aiko
- School of Biosciences and Technology; VIT University; Vellore 632014 India
| | - Alka Mehta
- School of Biosciences and Technology; VIT University; Vellore 632014 India
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36
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Zhang L, Li Z, Dai B, Zhang W, Yuan Y. Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus. ACTA BIOLOGICA HUNGARICA 2013; 64:385-94. [PMID: 24013899 DOI: 10.1556/abiol.64.2013.3.11] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Monascus pigments, which are produced by various species of Monascus, often have been used as a natural colourant and as traditional natural food additives, especially in Southern China, Japan and Southeastern Asia. The limitation of wide using Monascus pigment is attributed to one of its secondary metabolites named citrinin. The aim of this study was to investigate the influence of pigment and citrinin production via submerged fermentation (SmF) and solid-state fermentation (SF) from rice (Oryza sativa L.) by Monascus purpureus AS3.531. The optimal fermentation temperature and pH were significantly different for pigment production through different fermentation mode (35 °C, pH 5.0 for SF and 32 °C, pH 5.5 for SmF, respectively). Adding 2% (w/v) of glycerol in the medium could enhance the pigment production. On the optimized condition, although the concentration of citrinin produced by SmF (19.02 ug/g) increased more than 100 times than that by SF (0.018 ug/g), the pigment yield by SmF (7.93 U/g/g) could be comparable to that by SF (6.63 U/g/g). Those indicate us that fermentation mode seems to be the primary factor which influence the citrinin yield and secondary factor for pigment production.
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Affiliation(s)
- Liang Zhang
- Xihua University Key Lab of Food Biotechnology of Sichuan Province, College of Bioengineering Chengdu 610039 P.R. China Sichuan Jiannanchun Group Co., Ltd Mianzhu, Sichuan 618200 P.R. China
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37
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Exposure assessment of lovastatin in Pu-erh tea. Int J Food Microbiol 2013; 164:26-31. [DOI: 10.1016/j.ijfoodmicro.2013.03.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2012] [Revised: 03/13/2013] [Accepted: 03/18/2013] [Indexed: 11/24/2022]
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38
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Simultaneous determination of lovastatin and citrinin in red yeast rice supplements by micellar electrokinetic capillary chromatography. Food Chem 2013; 138:531-8. [DOI: 10.1016/j.foodchem.2012.10.104] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2012] [Revised: 09/27/2012] [Accepted: 10/13/2012] [Indexed: 11/24/2022]
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39
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He Y, Liu Q, Shao Y, Chen F. Ku70 and ku80 null mutants improve the gene targeting frequency in Monascus ruber M7. Appl Microbiol Biotechnol 2013; 97:4965-76. [PMID: 23546425 DOI: 10.1007/s00253-013-4851-8] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2012] [Revised: 03/10/2013] [Accepted: 03/11/2013] [Indexed: 01/25/2023]
Abstract
Normally, gene targeting by homologous recombination occurs rarely during a transformation process since non-homologous recombination is predominant in filamentous fungi. In our previous researches, the average gene replacement frequency (GRF) in Monascus ruber M7 was as low as 15 %. To develop a highly efficient gene targeting system for M. ruber M7, two M. ruber M7 null mutants of ku70 (MrΔku70) and ku80 (MrΔku80) were constructed which had no apparent defects in the development including vegetative growth, colony phenotype, microscopic morphology and spore yield compared with M. ruber M7. In addition, the production of some significant secondary metabolites such as pigments and citrinin had no differences between the two disruptants and the wild-type strain. Further results revealed that the GRFs of triA (encoding a putative acetyltransferase) were 42.2 % and 61.5 % in the MrΔku70 and MrΔku80 strains, respectively, while it was only about 20 % in M. ruber M7. Furthermore, GRFs of these two disruptants at other loci (the pigE, fmdS genes in MrΔku70 and the ku70 gene in MrΔku80) were investigated, and the results indicated that GRFs in the MrΔku70 strain and the MrΔku80 strain were doubled and tripled compared with that in M. ruber M7, respectively. Therefore, the ku70 and ku80 null mutants of M. ruber M7, especially the ku80-deleted strain, will be excellent hosts for efficient gene targeting.
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Affiliation(s)
- Yi He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei Province, People's Republic of China
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40
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Mornar A, Sertić M, Nigović B. Development of a rapid LC/DAD/FLD/MS(n) method for the simultaneous determination of monacolins and citrinin in red fermented rice products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:1072-1080. [PMID: 23305336 DOI: 10.1021/jf304881g] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Red fermented rice is used worldwide by many patients as an alternative therapy for hyperlipidemia; however, the discovery of a toxic fermentation byproduct, citrinin, causes much controversy about the safety of red mold rice products. A new and fast high-performance liquid chromatography method was developed and validated for simultaneous determination of cholesterol-lowering compounds monacolin K (lovastatin), monacolin K hydroxy acid, and other monacolins present in red fermented rice as well as nephrotoxic mycotoxin citrinin in a single run using connected diode array and fluorescence and mass spectrometric detectors. The proposed method was successfully applied for the analysis of red fermented rice food samples and various dietary supplements also containing other natural lipid-lowering agents. The deviations between label content and levels of active compounds found in investigated samples as well as high batch-to-batch variation found in one product indicate that the regular quality control of red fermented rice products is of great importance.
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Affiliation(s)
- Ana Mornar
- Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10000 Zagreb, Croatia
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41
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Abstract
Abstract
The genus Monascus, comprising nine species, can reproduce either vegetatively with filaments and conidia or sexually by the formation of ascospores. The most well-known species of genus Monascus, namely, M. purpureus, M. ruber and M. pilosus, are often used for rice fermentation to produce red yeast rice, a special product used either for food coloring or as a food supplement with positive effects on human health. The colored appearance (red, orange or yellow) of Monascus-fermented substrates is produced by a mixture of oligoketide pigments that are synthesized by a combination of polyketide and fatty acid synthases. The major pigments consist of pairs of yellow (ankaflavin and monascin), orange (rubropunctatin and monascorubrin) and red (rubropunctamine and monascorubramine) compounds; however, more than 20 other colored products have recently been isolated from fermented rice or culture media. In addition to pigments, a group of monacolin substances and the mycotoxin citrinin can be produced by Monascus. Various non-specific biological activities (antimicrobial, antitumor, immunomodulative and others) of these pigmented compounds are, at least partly, ascribed to their reaction with amino group-containing compounds, i.e. amino acids, proteins or nucleic acids. Monacolins, in the form of β-hydroxy acids, inhibit hydroxymethylglutaryl-coenzyme A reductase, a key enzyme in cholesterol biosynthesis in animals and humans.
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Chysirichote T, Asami K, Ohtaguchi K. Relation between Hyphal Growth and Red Pigment Production of the Fungus Monascus ruber NBRC 32318 on Rice Starch Agar. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2011. [DOI: 10.1252/jcej.11we074] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Kazuhiro Asami
- Department of Chemical Engineering, Tokyo Institute of Technology
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43
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Rasmussen R, Rasmussen P, Larsen T, Bladt T, Binderup M. In vitro cytotoxicity of fungi spoiling maize silage. Food Chem Toxicol 2011; 49:31-44. [DOI: 10.1016/j.fct.2010.09.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2010] [Revised: 08/09/2010] [Accepted: 09/03/2010] [Indexed: 10/19/2022]
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44
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Pyo YH, Seo SY. Simultaneous production of natural statins and coenzyme Q10 by Monascus pilosus fermentation using different solid substrates. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0231-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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45
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Kim JY, Kim HJ, Oh JH, Lee I. Characteristics of Monascus sp. isolated from Monascus fermentation products. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0164-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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46
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Ahmad A, Mujeeb M, Panda B. An HPTLC method for the simultaneous analysis of compactin and citrinin in Penicillium citrinumfermentation broth. JPC-J PLANAR CHROMAT 2010. [DOI: 10.1556/jpc.23.2010.4.8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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47
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Li L, Shao Y, Li Q, Yang S, Chen F. Identification of Mga1, a G-protein α-subunit gene involved in regulating citrinin and pigment production in Monascus ruber M7. FEMS Microbiol Lett 2010; 308:108-14. [PMID: 20500530 DOI: 10.1111/j.1574-6968.2010.01992.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Affiliation(s)
- Li Li
- College of Food Science and Technology, Huazhong Agricultural University, Hubei Province, China
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48
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The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9850-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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