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Li P, Zhou Y, Wu Y, Jiang X, Wang X, Shi X, Wang W. The effects of environmental factors on the synthesis of water-soluble Monascus red pigments via submerged fermentation: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38591364 DOI: 10.1002/jsfa.13517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 03/21/2024] [Accepted: 04/09/2024] [Indexed: 04/10/2024]
Abstract
Monascus pigments (MPs) have been used as natural food pigments for many years. There is a high demand for Monascus red pigments (MRPs) to enhance color and for antibacterial and cancer prevention therapies in food and medicine. Most MRPs are not water soluble, and the yield of water-soluble MRPs is naturally low. On the other hand, water-soluble MRP is more cost effective for application in industrial mass production. Therefore, it is important to improve the yield of water-soluble MRPs. Environmental factors have a significant influence on the synthesis of water-soluble MRPs, which is crucial for the development of industrial production of water-soluble MRPs. This review introduces the biosynthetic pathways of water-soluble MRPs and summarizes the effects of environmental factors on the yield of water-soluble MRPs. Acetyl coenzyme A (acetyl-CoA) is a precursor for MPs synthesis. Carbon and nitrogen sources and the carbon/nitrogen ratio can impact MP production by regulating the metabolic pathway of acetyl-CoA. Optimization of fermentation conditions to change the morphology of Monascus can stimulate the synthesis of MPs. The appropriate choice of nitrogen sources and pH values can promote the synthesis of MRPs from MPs. Additives such as metal ions and non-ionic surfactants can affect the fluidity of Monascus cell membrane and promote the transformation of MRPs into water-soluble MRPs. This review will lay the foundation for the industrial production of water-soluble MRPs. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ping Li
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
| | - Yin Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
| | - Yingying Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
| | - Xiao Jiang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
| | - Xuan Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
| | - Xinyun Shi
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
| | - Weiping Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education and Hubei Province), Hubei University of Technology, Wuhan, China
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Tang G, Man H, Wang J, Zou J, Zhao J, Han J. An oxidoreductase gene CtnD involved in citrinin biosynthesis in Monascus purpureus verified by CRISPR/Cas9 gene editing and overexpression. Mycotoxin Res 2023; 39:247-259. [PMID: 37269452 DOI: 10.1007/s12550-023-00491-5] [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: 12/07/2022] [Revised: 05/19/2023] [Accepted: 05/23/2023] [Indexed: 06/05/2023]
Abstract
Monascus produces a kind of mycotoxin, citrinin, whose synthetic pathway is still not entirely clear. The function of CtnD, a putative oxidoreductase located upstream of pksCT in the citrinin gene cluster, has not been reported. In this study, the CtnD overexpressed strain and the Cas9 constitutively expressed chassis strain were obtained by genetic transformation mediated by Agrobacterium tumefaciens. The pyrG and CtnD double gene-edited strains were then obtained by transforming the protoplasts of the Cas9 chassis strain with in vitro sgRNAs. The results showed that overexpression of CtnD resulted in significant increases in citrinin content of more than 31.7% and 67.7% in the mycelium and fermented broth, respectively. The edited CtnD caused citrinin levels to be reduced by more than 91% in the mycelium and 98% in the fermented broth, respectively. It was shown that CtnD is a key enzyme involved in citrinin biosynthesis. RNA-Seq and RT-qPCR showed that the overexpression of CtnD had no significant effect on the expression of CtnA, CtnB, CtnE, and CtnF but led to distinct changes in the expression of acyl-CoA thioesterase and two MFS transporters, which may play an unknown role in citrinin metabolism. This study is the first to report the important function of CtnD in M. purpureus through a combination of CRISPR/Cas9 editing and overexpression.
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Affiliation(s)
- Guangfu Tang
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Haiqiao Man
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Jiao Wang
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Jie Zou
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Jiehong Zhao
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China.
| | - Jie Han
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China.
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Lin L, Zhang T, Xu J. Genetic and Environmental Factors Influencing the Production of Select Fungal Colorants: Challenges and Opportunities in Industrial Applications. J Fungi (Basel) 2023; 9:jof9050585. [PMID: 37233296 DOI: 10.3390/jof9050585] [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: 03/23/2023] [Revised: 05/03/2023] [Accepted: 05/15/2023] [Indexed: 05/27/2023] Open
Abstract
Natural colorants, mostly of plant and fungal origins, offer advantages over chemically synthetic colorants in terms of alleviating environmental pollution and promoting human health. The market value of natural colorants has been increasing significantly across the globe. Due to the ease of artificially culturing most fungi in the laboratory and in industrial settings, fungi have emerged as the organisms of choice for producing many natural colorants. Indeed, there is a wide variety of colorful fungi and a diversity in the structure and bioactivity of fungal colorants. Such broad diversities have spurred significant research efforts in fungi to search for natural alternatives to synthetic colorants. Here, we review recent research on the genetic and environmental factors influencing the production of three major types of natural fungal colorants: carotenoids, melanins, and polyketide-derived colorants. We highlight how molecular genetic studies and environmental condition manipulations are helping to overcome some of the challenges associated with value-added and large-scale productions of these colorants. We finish by discussing potential future trends, including synthetic biology approaches, in the commercial production of fungal colorants.
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Affiliation(s)
- Lan Lin
- Key Laboratory of Developmental Genes and Human Diseases (MOE), School of Life Science and Technology, Southeast University, Nanjing 210096, China
| | - Tong Zhang
- Department of Bioengineering, Medical School, Southeast University, Nanjing 210009, China
| | - Jianping Xu
- Department of Biology, McMaster University, Hamilton, ON L8S 4K1, Canada
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Afroz Toma M, Rahman MH, Rahman MS, Arif M, Nazir KHMNH, Dufossé L. Fungal Pigments: Carotenoids, Riboflavin, and Polyketides with Diverse Applications. J Fungi (Basel) 2023; 9:jof9040454. [PMID: 37108908 PMCID: PMC10141606 DOI: 10.3390/jof9040454] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Natural pigments and colorants have seen a substantial increase in use over the last few decades due to their eco-friendly and safe properties. Currently, customer preferences for more natural products are driving the substitution of natural pigments for synthetic colorants. Filamentous fungi, particularly ascomycetous fungi (Monascus, Fusarium, Penicillium, and Aspergillus), have been shown to produce secondary metabolites containing a wide variety of pigments, including β-carotene, melanins, azaphilones, quinones, flavins, ankaflavin, monascin, anthraquinone, and naphthoquinone. These pigments produce a variety of colors and tints, including yellow, orange, red, green, purple, brown, and blue. Additionally, these pigments have a broad spectrum of pharmacological activities, including immunomodulatory, anticancer, antioxidant, antibacterial, and antiproliferative activities. This review provides an in-depth overview of fungi gathered from diverse sources and lists several probable fungi capable of producing a variety of color hues. The second section discusses how to classify coloring compounds according to their chemical structure, characteristics, biosynthetic processes, application, and present state. Once again, we investigate the possibility of employing fungal polyketide pigments as food coloring, as well as the toxicity and carcinogenicity of particular pigments. This review explores how advanced technologies such as metabolic engineering and nanotechnology can be employed to overcome obstacles associated with the manufacture of mycotoxin-free, food-grade fungal pigments.
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Affiliation(s)
- Maria Afroz Toma
- Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md Hasibur Rahman
- Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md Saydar Rahman
- Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Mohammad Arif
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | | | - Laurent Dufossé
- Laboratoire de Chimie et de Biotechnologie des Produits Naturals, CHEMBIOPRO EA 2212, Université de La Réunion, ESIROI Agroalimentaire, 97744 Saint-Denis, France
- Laboratoire ANTiOX, Université de Bretagne Occidentale, Campus de Créac'h Gwen, 29000 Quimper, France
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Louhasakul Y, Wado H, Lateh R, Cheirsilp B. Solid-state fermentation of Saba banana peel for pigment production by Monascus purpureus. Braz J Microbiol 2023; 54:93-102. [PMID: 36348258 PMCID: PMC9943817 DOI: 10.1007/s42770-022-00866-3] [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: 02/25/2022] [Accepted: 10/30/2022] [Indexed: 11/11/2022] Open
Abstract
Eco-friendly natural pigment demand has ever-increasing popularity due to health and environmental concerns. In this context, the aim of this study was to evaluate the feasibility use of Saba banana peel as low-cost fermentable substrate for the production of pigments, xylanase and cellulase enzymes by Monascus purpureus. Among the strains tested, M. purpureus TISTR 3385 produced pigments better and had higher enzyme activities. Under the optimal pigment-producing conditions at the initial moisture content of 40% and initial pH of 6.0, the pigments comprising yellow, orange, and red produced by the fungi were achieved in the range of 0.40-0.93 UA/g/day. The maximum xylanase and cellulase activities of 8.92 ± 0.46 U/g and 4.72 ± 0.04 U/g were also obtained, respectively. More importantly, solid-state fermentation of non-sterile peel could be achieved without sacrificing the production of the pigments and both enzymes. These indicated the potential use of the peel as fermentable feedstock for pigment production by the fungi and an environmental-friendly approach for sustainable waste management and industrial pigment and enzyme application.
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Affiliation(s)
- Yasmi Louhasakul
- Faculty of Science Technology and Agriculture, Yala Rajabhat University, Yala, 95000, Thailand.
| | - Hindol Wado
- Faculty of Science Technology and Agriculture, Yala Rajabhat University, Yala, 95000, Thailand
| | - Rohana Lateh
- Faculty of Science Technology and Agriculture, Yala Rajabhat University, Yala, 95000, Thailand
| | - Benjamas Cheirsilp
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Program of Biotechnology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
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Adin SN, Gupta I, Panda BP, Mujeeb M. Monascin and ankaflavin-Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review. Biotechnol Appl Biochem 2023; 70:137-147. [PMID: 35353924 DOI: 10.1002/bab.2336] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Accepted: 02/24/2022] [Indexed: 11/10/2022]
Abstract
Monascus purpureus copiously yields beneficial secondary metabolites , including Monascus pigments, which are broadly used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow pigments (monascin and ankaflavin) have shown potential antidiabetic, antibacterial, anti-inflammatory, antidepressant, antibiotic, anticancer, and antiobesity activities. Cosmetic and textile industries are other areas where it has established its potential as a dye. This paper reviews the production methods of Monascus yellow pigments, biosynthesis of Monascus pigments from M. purpureus, factors affecting yellow pigment production during fermentation, and the pharmacological properties of monascin and ankaflavin.
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Affiliation(s)
- Syeda Nashvia Adin
- Department of Pharmacognosy & Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Isha Gupta
- Department of Pharmacognosy & Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Bibhu Prasad Panda
- Department of Pharmacognosy & Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
| | - Mohd Mujeeb
- Department of Pharmacognosy & Phytochemistry, School of Pharmaceutical Education & Research, Jamia Hamdard, New Delhi, India
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Cui J, Liu M, Wu W, Long C, Zeng B. The acyl-CoA-binding protein 2 exhibited the highest affinity for palmitoyl-CoA and promoted Monascus pigment production. ANN MICROBIOL 2023. [DOI: 10.1186/s13213-023-01710-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
Abstract
Abstract
Purpose
The present study aimed to explore the binding ability of acyl-CoA binding protein 2 to fatty acid acyl-CoA esters and its effect on Monascus pigment production in M. ruber CICC41233.
Methods
The Mracbp2 gene from M. ruber CICC41233 was cloned with a total DNA and cDNA as the templates through the polymerase chain reaction. The cDNA of the Mracbp2 gene fragment was ligated to expression vector pGEX-6P-1 to construct pGEX-MrACBP2, which was expressed in Escherichia coli BL21 to obtain the fusion protein GST-MrACBP2 and then measure the binding ability of fatty acid acyl-CoA esters. Additionally, the DNA of the Mracbp2 gene fragment was ligated to expression vector pNeo0380 to construct pNeo0380-MrACBP2, which was homologously over-expressed in M. ruber CICC41233 to evaluate Monascus pigment production and fatty acid.
Results
The cloned Mracbp2 gene of the DNA and cDNA sequence was 1525 bp and 1329 bp in length, respectively. The microscale thermophoresis binding assay revealed that the purified GST-MrACBP2 had the highest affinity for palmitoyl-CoA (Kd =70.57 nM). Further, the Mracbp2 gene was homologously overexpressed in M. ruber CICC41233, and a positive transformant M. ruber ACBP-E was isolated. In the Monascus pigments fermentation, the expression level of the Mracbp2 gene was increased by 1.74-fold after 2 days and 2.38-fold after 6 days. The palmitic acid content and biomass in M. ruber ACBP2-E were significantly lower than that in M. ruber CICC41233 on 2 days and 6 days. However, compared with M. ruber CICC41233, the yields of total pigment, ethanol-soluble pigment, and water-soluble pigment in M. ruber ACBP2-E increased by 63.61%, 71.61%, and 29.70%, respectively.
Conclusions
The purified fusion protein GST-MrACBP2 exhibited the highest affinity for palmitoyl-CoA. The Mracbp2 gene was overexpressed in M. ruber CICC41233, which resulted in a decrease in palmitic acid and an increase in Monascus pigments. Overall, the effect of MrACBP2 on the synthesis of fatty acid and Monascus pigment was explored. This paper explored the effect of MrACBP2 on the fatty acid synthesis and the synthesis of Monascus pigment. The results indicated the regulation of fatty acid synthesis could affect Monascus pigment synthesis, providing a novel strategy for improving the yield of Monascus pigment.
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Lin L, Xu J. Production of Fungal Pigments: Molecular Processes and Their Applications. J Fungi (Basel) 2022; 9:jof9010044. [PMID: 36675865 PMCID: PMC9866555 DOI: 10.3390/jof9010044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/24/2022] [Accepted: 12/25/2022] [Indexed: 12/30/2022] Open
Abstract
Due to the negative environmental and health effects of synthetic colorants, pigments of natural origins of plants and microbes constitute an abundant source for the food, cosmetic, textile, and pharmaceutical industries. The demands for natural alternatives, which involve natural colorants and natural biological processes for their production, have been growing rapidly in recent decades. Fungi contain some of the most prolific pigment producers, and they excel in bioavailability, yield, cost-effectiveness, and ease of large-scale cell culture as well as downstream processing. In contrast, pigments from plants are often limited by seasonal and geographic factors. Here, we delineate the taxonomy of pigmented fungi and fungal pigments, with a focus on the biosynthesis of four major categories of pigments: carotenoids, melanins, polyketides, and azaphilones. The molecular mechanisms and metabolic bases governing fungal pigment biosynthesis are discussed. Furthermore, we summarize the environmental factors that are known to impact the synthesis of different fungal pigments. Most of the environmental factors that enhance fungal pigment production are related to stresses. Finally, we highlight the challenges facing fungal pigment utilization and future trends of fungal pigment development. This integrated review will facilitate further exploitations of pigmented fungi and fungal pigments for broad applications.
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Affiliation(s)
- Lan Lin
- Medical School, School of Life Science and Technology, Key Laboratory of Developmental Genes and Human Diseases (MOE), Southeast University, Nanjing 210009, China
- Correspondence: (L.L.); (J.X.)
| | - Jianping Xu
- Department of Biology, McMaster University, Hamilton, ON L8S 4K1, Canada
- Correspondence: (L.L.); (J.X.)
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9
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Analysis of metabolites of coix seed fermented by Monascus purpureus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Shi J, Qin X, Zhao Y, Sun X, Yu X, Feng Y. Strategies to enhance the production efficiency of Monascus pigments and control citrinin contamination. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.03.003] [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: 10/18/2022]
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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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Kumar P, Mahato DK, Gupta A, Pandhi S, Mishra S, Barua S, Tyagi V, Kumar A, Kumar M, Kamle M. Use of essential oils and phytochemicals against the mycotoxins producing fungi for shelf‐life enhancement and food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15563] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pradeep Kumar
- Applied Microbiology Lab 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 VIC 3125 Australia
| | - Akansha Gupta
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Shikha Pandhi
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Sadhna Mishra
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
- Faculty of Agricultural Sciences GLA University Mathura 281406 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
| | - Vidhi Tyagi
- University School of Biotechnology Guru Gobind Singh Indraprastha University Sector 16C Dwarka New Delhi 110078 India
| | - Arvind Kumar
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai 400019 India
| | - Madhu Kamle
- Applied Microbiology Lab Department of Forestry North Eastern Regional Institute of Science and Technology Nirjuli 791109 India
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13
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Wei S, He Y, Yang J, Li Y, Liu Z, Wang W. Effects of exogenous ascorbic acid on yields of citrinin and pigments, antioxidant capacities, and fatty acid composition of Monascus ruber. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Chaudhary V, Katyal P, Poonia AK, Kaur J, Puniya AK, Panwar H. Natural pigment from Monascus: The production and therapeutic significance. J Appl Microbiol 2021; 133:18-38. [PMID: 34569683 DOI: 10.1111/jam.15308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 08/26/2021] [Accepted: 09/17/2021] [Indexed: 12/11/2022]
Abstract
OBJECTIVE The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the productivity of Monascus pigment on agricultural wastes. BACKGROUND Food industry is looking for natural colours because these can enhance the esthetic value, attractiveness, and acceptability of food while remaining nontoxic. Many synthetic food colours (Azorubine Carmoisine, quinoline) have been prohibited due to their toxicity and carcinogenicity. Increasing consumer awareness towards the food safety has forced the manufacturing industries to look for suitable alternatives. In addition to safety, natural colorants have been found to have nutritional and therapeutic significance. Among the natural colorants, microbial pigments can be considered as a viable option because of scalability, easier production, no seasonal dependence, cheaper raw materials and easier extraction. Fungi such as Monascus have a long history of safety and therefore can be used for production of biopigments. METHOD The present review summarizes the predicted biosynthetic pathways and pigment gene clusters in Monascus purpureus. RESULTS The challenges faced during the pilot-scale production of Monascus biopigment and taming it by us of low-cost agro-industrial substrates for solid state fermentation has been suggested. CONCLUSION Keeping in mind, therapeutic properties of Monascus pigments and their derivatives, they have huge potential for industrial and pharmaceutical application. APPLICATION Though the natural pigments have wide scope in the food industry. However, stabilization of pigment is the greatest challenge and attempts are being made to overcome this by complexion with hydrocolloids or metals and by microencapsulation.
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Affiliation(s)
- Vishu Chaudhary
- Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Priya Katyal
- Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Anuj Kumar Poonia
- Department of Applied Sciences and Biotechnology, School of Biotechnology, Shoolini University, Solan, Himachal Pradesh, India
| | - Jaspreet Kaur
- Department of Microbiology, College of Basic Sciences and Humanities, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Anil Kumar Puniya
- Department of Dairy Microbiology, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Harsh Panwar
- Department of Dairy Microbiology, College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
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Zhou P, Huang H, Lu J, Zhu Z, Xie J, Xia L, Luo S, Zhou K, Chen W, Ding X. The mutated Bacillus amyloliquefaciens strain shows high resistance to Aeromonas hydrophila and Aeromonas veronii in grass carp. Microbiol Res 2021; 250:126801. [PMID: 34139525 DOI: 10.1016/j.micres.2021.126801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 05/29/2021] [Accepted: 05/31/2021] [Indexed: 10/21/2022]
Abstract
Bacillus amyloliquefaciens X030 (BaX030) has broad-spectrum antibacterial activity against the fish pathogens Aeromonas hydrophila and Aeromonas veronii. To improve its antibacterial effect, BaX030 was subjected to compound mutagenesis of atmospheric and room temperature plasma (ARTP) and nitrosoguanidine (NTG). The results showed that, compared with the original strain, the production of macrolactin A and oxydifficidin in mutated strain N-11 increased to 39 % and 268 %, respectively. The re-sequencing analysis suggested that there were SNPs and InDels in the gene clusters focused on the sucrose utilization pathway, glycolysis pathway and fatty acid synthesis pathway. Scanning electron microscopy revealed that strain N-11 became thin and long. The qRT-PCR results indicated that the expression of immune factors in the liver or kidney tissue of grass carp increased after feeding with N-11. H&E staining and protection experiments also showed that the mortality and surface symptoms of grass carp infected by the two pathogens were significantly reduced. The study identified a probiotic strain with potential application value in aquaculture production and provided a new strategy for the discovery of new strains with higher antibacterial biological activity.
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Affiliation(s)
- Pengji Zhou
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Haiyan Huang
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Jiaoyang Lu
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Zirong Zhu
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Junyan Xie
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Liqiu Xia
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Sisi Luo
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Kexuan Zhou
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Wenhui Chen
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
| | - Xuezhi Ding
- State Key Laboratory of Developmental Biology of Freshwater Fish, Hunan Provincial Key Laboratory of Microbial Molecular Biology, College of Life Science, Hunan Normal University, Changsha, 410081, China.
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Soliman TN, Wahba MI, Badr AN. Fungal Pigments for Food Industry. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gu S, Chen Z, Wang F, Wang X. Characterization and inhibition of four fungi producing citrinin in various culture media. Biotechnol Lett 2021; 43:701-710. [PMID: 33386497 DOI: 10.1007/s10529-020-03061-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Accepted: 12/10/2020] [Indexed: 11/30/2022]
Abstract
PURPOSE This study aimed to investigate the effects of different fermentation conditions (culture medium, temperature, incubation time, pH value and additive) on citrinin production by four fungi. RESULTS Among the culture media, potato dextrose medium had lowest citrinin production, followed by yeast sucrose medium and monosodium glutamate medium. The lowest citrinin contents were produced by Monascus anka (M. anka) in potato dextrose medium and yeast sucrose medium, Aspergillus oryzae AS3.042 (A. oryzae) produced the lowest citrinin production in monosodium glutamate medium. The optimum fermentation temperatures for citrinin production by Aspergillus niger (A. niger) and Penicillium citrinum (P. citrinum) were at 30 °C, whereas those by M. anka and A. oryzae were at 35 °C. Citrinin synthesis by four fungi were completely inhibited with a pH value of less than 5.4. By adding ethylene diamine tetraacetic acid (EDTA) or triammonium citrate into monosodium glutamate medium, citrinin production by A. oryzae and A. niger were totally inhibited. Ammonium sulfate completely inhibited citrinin production by A. oryzae, M. anka and P. citrinum, and ammonium nitrate completely inhibited citrinin production by A. oryzae. CONCLUSIONS These results indicated that the suitable fermentation conditions could make considerable contributions to the reduction of citrinin production. This study provided an effective way for decreasing the citrinin production.
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Affiliation(s)
- Shuang Gu
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, People's Republic of China
| | - Zhouzhou Chen
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, People's Republic of China
| | - Fang Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, People's Republic of China
| | - Xiangyang Wang
- College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, 310018, People's Republic of China.
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18
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Nguyen TPT, Garrahan MA, Nance SA, Seeger CE, Wong C. Assimilation of Cholesterol by Monascus purpureus. J Fungi (Basel) 2020; 6:E352. [PMID: 33317087 PMCID: PMC7770578 DOI: 10.3390/jof6040352] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/07/2020] [Accepted: 12/08/2020] [Indexed: 02/07/2023] Open
Abstract
Monascus purpureus, a filamentous fungus known for its fermentation of red yeast rice, produces the metabolite monacolin K used in statin drugs to inhibit cholesterol biosynthesis. In this study, we show that active cultures of M. purpureus CBS 109.07, independent of secondary metabolites, use the mechanism of cholesterol assimilation to lower cholesterol in vitro. We describe collection, extraction, and gas chromatography-flame ionized detection (GC-FID) methods to quantify the levels of cholesterol remaining after incubation of M. purpureus CBS 109.07 with exogenous cholesterol. Our findings demonstrate that active growing M. purpureus CBS 109.07 can assimilate cholesterol, removing 36.38% of cholesterol after 48 h of incubation at 37 °C. The removal of cholesterol by resting or dead M. purpureus CBS 109.07 was not significant, with cholesterol reduction ranging from 2.75-9.27% throughout a 72 h incubation. Cholesterol was also not shown to be catabolized as a carbon source. Resting cultures transferred from buffer to growth media were able to reactivate, and increases in cholesterol assimilation and growth were observed. In growing and resting phases at 24 and 72 h, the production of the mycotoxin citrinin was quantified via high-performance liquid chromatography-ultraviolet (HPLC-UV) and found to be below the limit of detection. The results indicate that M. purpureus CBS 109.07 can reduce cholesterol content in vitro and may have a potential application in probiotics.
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Affiliation(s)
- Theresa P. T. Nguyen
- Department of Chemistry & Biochemistry, Loyola University Maryland, Baltimore, MD 21210, USA; (M.A.G.); (S.A.N.); (C.E.S.); (C.W.)
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He S, Wang Y, Xie J, Gao H, Li X, Huang Z. 1H NMR-based metabolomic study of the effects of flavonoids on citrinin production by Monascus. Food Res Int 2020; 137:109532. [PMID: 33233162 DOI: 10.1016/j.foodres.2020.109532] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/04/2020] [Accepted: 07/08/2020] [Indexed: 12/17/2022]
Abstract
Monascus comprises purple-red molds. Various compounds can be obtained from these species, including statins and food-safe yellow, red, and orange pigments. However, the secondary metabolite citrinin, a mycotoxin, is produced during the late stages of growth. Citrinin biosynthesis should be reduced to apply Monascus pigments safely. Fortunately, this can be achieved by the addition of flavonoids (genistein, daidzein, apigenin, and kaempferol). However, the effects of these flavonoids on other metabolites remain unknown. Here, we report a 1H NMR-based multivariate metabolomic analysis of the effects of flavonoids on mycotoxin citrinin production by Monascus. Fifteen metabolites involved in lysine and arginine biosynthesis and alanine, aspartate, glutamate, biotin, arginine, proline, and glutathione metabolism were detected. The reduction in glutamate, aspartate, biotin, and 2-phosphoglycerate content suggested their association with the citrinin reduction mechanism. This study identifies the citrinin production pathway in Monascus and will aid in the development of citrinin-control methods.
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Affiliation(s)
- Shanshan He
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yanling Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Heng Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xiujiang Li
- The First Affiliated Hospital of Nanchang University, Nanchang University, No.17 Yongwai Main Street, Nanjing West Road, Nanchang 330006, China
| | - Zhibing Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
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Liu J, Wu J, Cai X, Zhang S, Liang Y, Lin Q. Regulation of secondary metabolite biosynthesis in Monascus purpureus via cofactor metabolic engineering strategies. Food Microbiol 2020; 95:103689. [PMID: 33397619 DOI: 10.1016/j.fm.2020.103689] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/08/2020] [Accepted: 11/16/2020] [Indexed: 12/18/2022]
Abstract
This study investigated the effects of cofactor metabolism on secondary metabolite production in M. purpureus through the application of different cofactor engineering strategies. Total pigment production dramatically increased by 39.08% and 40.89%, and yellow pigment production increased by 74.62% and 114.06% after the addition of 1.0 mg/L of the exogenous cofactor reagents methyl viologen and rotenone, respectively, in submerged batch-fermentation. The extracellular red pigment tone changed to yellow with the application of electrolytic stimulation at 800 mV/cm2, but almost no citrinin production was detected. In addition, the total pigment, yellow pigment and citrinin production increased by 35.46%, 54.89% and 6.27% after disruption of the nuoⅠ gene that encodes NADH-quinone oxidoreductase, respectively. Thus, cofactor metabolic engineering strategies could be extended to the industrial production of Monascus pigment or high yellow pigment with free citrinin production.
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Affiliation(s)
- Jun Liu
- National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
| | - Jingyan Wu
- National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
| | - Xinru Cai
- National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
| | - Song Zhang
- National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
| | - Ying Liang
- National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China
| | - Qinlu Lin
- National Engineering Laboratory for Deep Process of Rice and By-products, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, 410004, China.
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21
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Lin L, Xu J. Fungal Pigments and Their Roles Associated with Human Health. J Fungi (Basel) 2020; 6:E280. [PMID: 33198121 PMCID: PMC7711509 DOI: 10.3390/jof6040280] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 11/08/2020] [Accepted: 11/09/2020] [Indexed: 12/19/2022] Open
Abstract
Fungi can produce myriad secondary metabolites, including pigments. Some of these pigments play a positive role in human welfare while others are detrimental. This paper reviews the types and biosynthesis of fungal pigments, their relevance to human health, including their interactions with host immunity, and recent progresses in their structure-activity relationships. Fungal pigments are grouped into carotenoids, melanin, polyketides, and azaphilones, etc. These pigments are phylogenetically broadly distributed. While the biosynthetic pathways for some fungal pigments are known, the majority remain to be elucidated. Understanding the genes and metabolic pathways involved in fungal pigment synthesis is essential to genetically manipulate the production of both the types and quantities of specific pigments. A variety of fungal pigments have shown wide-spectrum biological activities, including promising pharmacophores/lead molecules to be developed into health-promoting drugs to treat cancers, cardiovascular disorders, infectious diseases, Alzheimer's diseases, and so on. In addition, the mechanistic elucidation of the interaction of fungal pigments with the host immune system provides valuable clues for fighting fungal infections. The great potential of fungal pigments have opened the avenues for academia and industries ranging from fundamental biology to pharmaceutical development, shedding light on our endeavors for disease prevention and treatment.
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Affiliation(s)
- Lan Lin
- School of Life Science and Technology, Department of Bioengineering, Key Laboratory of Developmental Genes and Human Diseases (MOE), Southeast University, Nanjing 210096, Jiangsu, China;
- Department of Biology, McMaster University, Hamilton, ON L8S 4K1, Canada
| | - Jianping Xu
- Department of Biology, McMaster University, Hamilton, ON L8S 4K1, Canada
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Yang X, Xiang L, Dong Y, Cao Y, Wang C. Effect of nonionic surfactant Brij 35 on morphology, cloud point, and pigment stability in Monascus extractive fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4521-4530. [PMID: 32400028 DOI: 10.1002/jsfa.10493] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 04/24/2020] [Accepted: 05/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nonionic surfactant Brij 35 in submerged fermentation of Monascus can significantly increase Monascus pigment yield. Here, the effects of nonionic surfactant Brij 35 on Monascus pigment secretion in extractive fermentation are discussed in terms of cell morphology, cloud point change, and pigment stability. RESULTS At Brij 35 concentrations up to 32 g L-1 , the higher concentrations led to the loosening of the network structure on the surface of the fungal wall, enhanced cell wall permeability, and increased abundance of lipid droplets. Alternatively, when the concentration of Brij 35 exceeded 32 g L-1 , a large amount of substances accumulated on the surface of the fungal wall, permeability reduced, and the degree of oil droplet dispersion in cells decreased. Further, during extractive fermentation, Brij 35 induced formation of a grid structure on the fungal wall surface beginning on day 2, increased the number of intracellular lipid droplets, and promoted intracellular pigment secretion into the extracellular environment. When the cloud point temperature in the fermentation system approached that of fermentation, the nonionic surfactant exhibited stronger Monascus pigment extraction capacity, thereby enhancing pigment yield. Hence, Brij 35 can improve pigment stability and effectively reduce damage caused by natural factors, such as light and temperature. CONCLUSION Brij 35 promotes the secretion of pigment by changing the fungal wall structure and cloud point, as well as by improving pigment stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xuelian Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Longbei Xiang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Ye Dong
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Li Y, Wang N, Jiao X, Tu Z, He Q, Fu J. The ctnF gene is involved in citrinin and pigment synthesis in Monascus aurantiacus. J Basic Microbiol 2020; 60:873-881. [PMID: 32812258 DOI: 10.1002/jobm.202000059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 07/26/2020] [Accepted: 07/28/2020] [Indexed: 01/09/2023]
Abstract
The application of Monascus is restricted by citrinin. So, it is important to explore the synthetic pathway of citrinin to completely inhibit the production of citrinin. In our previous study, we found that the protein encoded by the ctnF gene has a significant similarity to fructose-2,6-bisphosphatase (F26BPase). It is generally known that the bifunctional enzyme F26BPase regulates the glycolytic flux. So, we speculated that the CtnF protein strengthens carbon flux towards acetyl-CoA and malonyl-CoA which are precursor compounds in citrinin and pigment synthesis. In this study, the ctnF gene-targeting vector pctnF-HPH was constructed and transformed into Monascus aurantiacus. A ctnF-deficient strain was selected by four sets of primers and polymerase chain reaction amplification. Compared with the wild-type strain, citrinin content in the deficient strain was reduced by 34%, and the pigment production was decreased by 72%. These results indicate that the ctnF gene is involved in the common synthesis of citrinin and pigment, which is consistent with previous speculations.
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Affiliation(s)
- Yanping Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Modern Analytical Sciences, Nanchang University, Nanchang, China
| | - Na Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, China
| | - Xuexue Jiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, China
| | - Zhui Tu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Modern Analytical Sciences, Nanchang University, Nanchang, China
| | - Qinghua He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Modern Analytical Sciences, Nanchang University, Nanchang, China
| | - Jinheng Fu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang, China.,Jiangxi Province Key Laboratory of Modern Analytical Sciences, Nanchang University, Nanchang, China
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He S, Liu X, Wang Y, Xie J, Gao H, Li X, Huang Z. Metabolomics analysis based on UHPLC-Q-TOF-MS/MS reveals effects of genistein on reducing mycotoxin citrinin production by Monascus aurantiacus Li AS3.4384. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109613] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Morales-Oyervides L, Ruiz-Sánchez JP, Oliveira JC, Sousa-Gallagher MJ, Méndez-Zavala A, Giuffrida D, Dufossé L, Montañez J. Biotechnological approaches for the production of natural colorants by Talaromyces/Penicillium: A review. Biotechnol Adv 2020; 43:107601. [PMID: 32682871 DOI: 10.1016/j.biotechadv.2020.107601] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 06/20/2020] [Accepted: 07/13/2020] [Indexed: 12/28/2022]
Abstract
There has been an increased interest in replacing synthetic colorants by colorants obtained from natural sources, especially microbial pigments. Monascus pigments have been used as natural colorings and food additives in Asia for centuries but have raised toxicity issues. Recently, Talaromyces/Penicillium species have been recognized as potential strains to produce natural pigments similar to those produced by Monascus species. To date, it has not been published a literature compilation about the research and development activity of Talaromyces/Penicillium pigments. Developing a new bioprocess requires several steps, from an initial concept to a practical and feasible application. Industrial applications of fungal pigments will depend on: (i) characterization of the molecules to assure a safe consumption, (ii) stability of the pigments to the processing conditions required by the products where they will be incorporated, (iii) optimizing process conditions to achieve high yields, iv) implementing an efficient product recovery and (v) scale-up of the bioprocess. The above aspects have been reviewed in detail to evaluate the feasibility of reaching a commercial scale of the pigments produced by Talaromyces/Penicillium. Finally, the biological activities of the pigments and their potential applications are discussed.
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Affiliation(s)
- Lourdes Morales-Oyervides
- School of Engineering, University College Cork, Cork, Ireland; Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
| | - Juan Pablo Ruiz-Sánchez
- Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico
| | | | | | | | - Daniele Giuffrida
- Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Messina, Italy
| | - Laurent Dufossé
- Chimie et Biotechnologie des Produits Naturels & ESIROI Agroalimentaire, Université de la Réunion, Ile de la Réunion, France
| | - Julio Montañez
- Department of Chemical Engineering, Autonomous University of Coahuila, Saltillo, Coahuila, Mexico.
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Yi X, Gan Y, Jiang L, Yu L, Liu Y, Gao C. Rapid improvement in the macrolactins production of Bacillus sp. combining atmospheric room temperature plasma with the specific growth rate index. J Biosci Bioeng 2020; 130:48-53. [DOI: 10.1016/j.jbiosc.2020.02.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/09/2020] [Accepted: 02/13/2020] [Indexed: 02/06/2023]
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Qiu S, Zeng B. Advances in Understanding the Acyl-CoA-Binding Protein in Plants, Mammals, Yeast, and Filamentous Fungi. J Fungi (Basel) 2020; 6:E34. [PMID: 32164164 PMCID: PMC7151191 DOI: 10.3390/jof6010034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/06/2020] [Accepted: 03/07/2020] [Indexed: 12/31/2022] Open
Abstract
Acyl-CoA-binding protein (ACBP) is an important protein with a size of about 10 kDa. It has a high binding affinity for C12-C22 acyl-CoA esters and participates in lipid metabolism. ACBP and its family of proteins have been found in all eukaryotes and some prokaryotes. Studies have described the function and structure of ACBP family proteins in mammals (such as humans and mice), plants (such as Oryza sativa, Arabidopsis thaliana, and Hevea brasiliensis) and yeast. However, little information on the structure and function of the proteins in filamentous fungi has been reported. This article concentrates on recent advances in the research of the ACBP family proteins in plants and mammals, especially in yeast, filamentous fungi (such as Monascus ruber and Aspergillus oryzae), and fungal pathogens (Aspergillus flavus, Cryptococcus neoformans). Furthermore, we discuss some problems in the field, summarize the binding characteristics of the ACBP family proteins in filamentous fungi and yeast, and consider the future of ACBP development.
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Affiliation(s)
| | - Bin Zeng
- JiangXi Province Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science & Technology Normal University, Nanchang 330013, China;
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Zhou B, Ma Y, Tian Y, Li J, Zhong H. Quantitative Proteomics Analysis by Sequential Window Acquisition of All Theoretical Mass Spectra-Mass Spectrometry Reveals Inhibition Mechanism of Pigments and Citrinin Production of Monascus Response to High Ammonium Chloride Concentration. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:808-817. [PMID: 31870144 DOI: 10.1021/acs.jafc.9b05852] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Various Monascus bioactive metabolites used as food or food additives in Asia for centuries are subjected to constant physical and chemical changes and different Monascus genus. With the aim to identify enzymes that participate in or indirectly regulate the pigments and citrinin biosynthesis pathways of Monascus purpureus cultured under high ammonium chloride, the changes of the proteome profile were examined using sequential window acquisition of all theoretical mass spectra-mass spectrometry-based quantitative proteomics approach in combination with bioinformatics analysis. A total of 292 proteins were confidently detected and quantified in each sample, including 163 that increased and 129 that decreased (t-tests, p ≤ 0.05). Pathway analysis indicated that high ammonium chloride in the present study accelerates the carbon substrate utilization and promotes the activity of key enzymes in glycolysis and β-oxidation of fatty acid catabolism to generate sufficient acetyl-CoA. However, the synthesis of the monascus pigments and citrinin was not enhanced because of inhibition of the polyketide synthase activity. All results demonstrated that the cause of initiation of pigments and citrinin synthesis is mainly due to the apparent inhibition of acyl and acetyl transfer by some acyltransferase and acetyltransferase, likely malony-CoA:ACP transacylase.
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Affiliation(s)
- Bo Zhou
- School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha 410004 , P. R China
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , Changsha 410004 , P. R China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose , Changsha 410004 , China
| | - Yifan Ma
- School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha 410004 , P. R China
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , Changsha 410004 , P. R China
| | - Yuan Tian
- School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha 410004 , P. R China
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , Changsha 410004 , P. R China
| | - Jingbo Li
- Department of Chemical Engineering , Massachusetts Institute of Technology , Cambridge , Massachusetts 02139 , United States
| | - Haiyan Zhong
- School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha 410004 , P. R China
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , Changsha 410004 , P. R China
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Chen W, Feng Y, Molnár I, Chen F. Nature and nurture: confluence of pathway determinism with metabolic and chemical serendipity diversifies Monascus azaphilone pigments. Nat Prod Rep 2019; 36:561-572. [PMID: 30484470 DOI: 10.1039/c8np00060c] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Covering: up to June 2018 Understanding the biosynthetic mechanisms that generate the astounding structural complexity and variety of fungal secondary metabolites (FSMs) remains a challenge. As an example, the biogenesis of the Monascus azaphilone pigments (MonAzPs) has remained obscure until recently despite the significant medical potential of these metabolites and their long history of widespread use as food colorants. However, a considerable progress has been made in recent years towards the elucidation of MonAzPs biosynthesis in various fungi. In this highlight, we correlate a unified biosynthetic pathway with the diverse structures of the 111 MonAzPs congeners reported until June 2018. We also discuss the origins of structural diversity amongst MonAzPs analogues and summarize new research directions towards exploring novel MonAzPs. The case of MonAzPs illuminates the various ways that FSMs metabolic complexity emerges by the interplay of biosynthetic pathway determinism with metabolic and chemical serendipity.
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Affiliation(s)
- Wanping Chen
- Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China.
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Patrovsky M, Sinovska K, Branska B, Patakova P. Effect of initial pH, different nitrogen sources, and cultivation time on the production of yellow or orange Monascus purpureus pigments and the mycotoxin citrinin. Food Sci Nutr 2019; 7:3494-3500. [PMID: 31763000 PMCID: PMC6848812 DOI: 10.1002/fsn3.1197] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 07/12/2019] [Accepted: 07/24/2019] [Indexed: 01/01/2023] Open
Abstract
Monascus purpureus was grown in submerged liquid culture using ammonium sulfate, sodium nitrate, and peptone as nitrogen sources while initial medium pH was adjusted to 2.5, 5.5, 6.5, or 8.0. The combined effect of culture pH and nitrogen source on the biosynthesis of yellow (ankaflavin and monascin) and orange (rubropunctatin and monascorubrin) pigments, plus the mycotoxin citrinin, was evaluated chromatographically. Optimum cultivation conditions, that is, initial pH 2.5 and 8.8 g/L peptone as a nitrogen source, resulted in high levels of production of yellow and orange pigments (sum of pigment concentration 1,138 mg/L) and negligible citrinin concentration (2 mg/L).
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Affiliation(s)
- Matej Patrovsky
- Department of BiotechnologyUniversity of Chemistry and Technology PraguePrague 6Czech Republic
| | - Kristyna Sinovska
- Department of BiotechnologyUniversity of Chemistry and Technology PraguePrague 6Czech Republic
| | - Barbora Branska
- Department of BiotechnologyUniversity of Chemistry and Technology PraguePrague 6Czech Republic
| | - Petra Patakova
- Department of BiotechnologyUniversity of Chemistry and Technology PraguePrague 6Czech Republic
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Liu J, Luo Y, Guo T, Tang C, Chai X, Zhao W, Bai J, Lin Q. Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation. J Biosci Bioeng 2019; 129:229-236. [PMID: 31500988 DOI: 10.1016/j.jbiosc.2019.08.007] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Accepted: 08/14/2019] [Indexed: 12/20/2022]
Abstract
Monascus pigments (MPs), the secondary metabolites produced by the fungal strains of Monascus spp., hold commercial importance in not only the food and meat industries, but also therapeutic, cosmetic, and textile industries. To reduce the cost of MPs production, the utilization of rice straw hydrolysate as a substrate in submerged fermentation was investigated. The atmospheric and room temperature plasma (ARTP) mutation system was employed to develop a mutant strain Monascus purpureus M630, with high total extracellular Monascus pigments (exMPs) production of 34.12 U/mL in submerged fermentation with glucose-based medium. The results revealed that M. purpureus M630 produces 8.61 U/mL and 20.86 U/mL of exMPs in rice straw hydrolysate alone or in combination with glucose fermentation medium, respectively. Furfural (Fur) and 5'-hydroxymethyl furfural (5'-HMF), produced during pretreatment and hydrolysis of rice straw; are generally inhibitory for microbial growth and fermentation. Our findings revealed that M. purpureus M630 develops the tolerance and adaptation mechanisms in response to 5'-HMF and Fur during growth and MPs biosynthesis in rice straw hydrolysate. In conclusion, we report that rice straw hydrolysate can serve as an efficient and low-cost substitute for the MP production through submerged fermentation by Monascus spp.
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Affiliation(s)
- Jun Liu
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Zhengzhou, Henan 450002, China
| | - Yunchuan Luo
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Ting Guo
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Chenglun Tang
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, No. 30 Puzhu South Road, Nanjing 211816, China
| | - Xueying Chai
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Wen Zhao
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Jie Bai
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Qinlu Lin
- Hunan Key Laboratory of Grain-Oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, National Engineering Laboratory for Deep Process of Rice and Byproducts, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
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Huang Z, Zhang L, Gao H, Wang Y, Li X, Huang X, Huang T. Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4772-4780. [PMID: 30953365 DOI: 10.1002/jsfa.9723] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 03/05/2019] [Accepted: 04/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Monascus, a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated. RESULTS Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16-days fermentation when 20.0 g L-1 SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12-days fermentation with 10.0 g L-1 SI in starch inorganic salt medium; 82.52% after 20-days fermentation with 20.0 g L-1 SI in starch peptone medium with high starch content; 45.07% after 14-days fermentation with 5.0 g L-1 SI in starch peptone medium with low starch content; and 82.21% after 14-days fermentation with 20.0 g L-1 SI in yeast extract sucrose medium. CONCLUSION The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Zhibing Huang
- State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Lijuan Zhang
- State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Heng Gao
- State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Yanling Wang
- State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Xiujiang Li
- The First Affiliated Hospital of Nanchang University, Nanchang University, Nanchang, China
| | - Xinyu Huang
- State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Ting Huang
- State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China
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de Oliveira F, Pedrolli DB, Teixeira MFS, de Carvalho Santos-Ebinuma V. Water-soluble fluorescent red colorant production by Talaromyces amestolkiae. Appl Microbiol Biotechnol 2019; 103:6529-6541. [DOI: 10.1007/s00253-019-09972-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 05/24/2019] [Accepted: 06/06/2019] [Indexed: 10/26/2022]
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34
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High-level production of Monascus pigments in Monascus ruber CICC41233 through ATP-citrate lyase overexpression. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.03.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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35
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36
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Huang Z, Zhang L, Wang Y, Gao H, Li X, Huang X, Huang T. Effects of rutin and its derivatives on citrinin production by Monascus aurantiacus Li AS3.4384 in liquid fermentation using different types of media. Food Chem 2019; 284:205-212. [PMID: 30744847 DOI: 10.1016/j.foodchem.2019.01.109] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 12/09/2018] [Accepted: 01/15/2019] [Indexed: 12/21/2022]
Abstract
The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Appropriate amounts of rutin, α-glucosylrutin, or troxerutin did not affect normal mycelial growth. Addition of 5.0 g/l of rutin only weakly reduced (29.2%) citrinin production, relative to inhibition by 5 g/l α-glucosylrutin or troxerutin (by 54.7% and 40.6%, respectively). In starch inorganic liquid culture media, addition of 20.0 g/l of troxerutin, followed by fermentation for 12 days, reduced citrinin yield by 75.26%. Addition of 15.0 g/l of troxerutin to low-starch peptone liquid fermentation media reduced citrinin yield by 87.9% after 14 days of fermentation, and addition of 30.0 g/l troxerutin to yeast extract sucrose liquid media for 12 days reduced citrinin yield by 53.7%.
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Affiliation(s)
- Zhibing Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Lijuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yanling Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Heng Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xiujiang Li
- The First Affiliated Hospital of Nanchang University, Nanchang University, No. 17 Yongwai Main Street, Nanjing West Road, Nanchang 330006, China
| | - Xinyu Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Ting Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
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37
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Liu L, Zhao J, Huang Y, Xin Q, Wang Z. Diversifying of Chemical Structure of Native Monascus Pigments. Front Microbiol 2018; 9:3143. [PMID: 30622522 PMCID: PMC6308397 DOI: 10.3389/fmicb.2018.03143] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Accepted: 12/04/2018] [Indexed: 12/21/2022] Open
Abstract
Red Yeast Rice, produced by solid state fermentation of Monascus species on rice, is a traditional food additive and traditional Chinese medicine. With the introduction of modern microbiology and biotechnology to the traditional edible filamentous fungi Monascus species, it has been revealed that the production of red colorant by fermentation of Monascus species involves the biosynthesis of orange Monascus pigments and further chemical modification of orange Monascus pigments into the corresponding derivates with various amine residues. Further study indicates that non-Monascus species also produce Monascus pigments as well as Monascus-like pigments. Based on the chemical modification of orange Monascus pigments, the diversification of native Monascus pigments, including commercial food additives of Red Monascus Pigments® and Yellow Monascus Pigments® in Chinese market, was reviewed. Furthermore, Monascus pigments as well as their derivates as enzyme inhibitors for anti-obesity, hyperlipidemia, and hyperglycemia was also summarized.
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Affiliation(s)
- Lujie Liu
- State Key Laboratory of Microbial Metabolism, Engineering Research Center of Cell and Therapeutic Antibody, Ministry of Education, School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Jixing Zhao
- Shandong Zhonghui Biotechnology Co., Ltd., Binzhou, China
| | - Yaolin Huang
- State Key Laboratory of Microbial Metabolism, Engineering Research Center of Cell and Therapeutic Antibody, Ministry of Education, School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Qiao Xin
- State Key Laboratory of Microbial Metabolism, Engineering Research Center of Cell and Therapeutic Antibody, Ministry of Education, School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
| | - Zhilong Wang
- State Key Laboratory of Microbial Metabolism, Engineering Research Center of Cell and Therapeutic Antibody, Ministry of Education, School of Pharmacy, Shanghai Jiao Tong University, Shanghai, China
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Zhang J, Liu Y, Li L, Gao M. iTRAQ-Based Quantitative Proteomic Analysis Reveals Changes in Metabolite Biosynthesis in Monascus purpureus in Response to a Low-Frequency Magnetic Field. Toxins (Basel) 2018; 10:toxins10110440. [PMID: 30380661 PMCID: PMC6267588 DOI: 10.3390/toxins10110440] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 10/19/2018] [Accepted: 10/24/2018] [Indexed: 01/11/2023] Open
Abstract
Background: Low-frequency magnetic fields (LF-MFs) dampen the citrinin output by Monascus purpureus in fermentations. The influence of LF-MFs on biosynthesis by M. purpureus was evaluated at the protein level. Methods: Cultures were treated with a 1.6-mT MF from day 0 to day 2 of incubation, and secondary metabolite production was evaluated on the day 12 of incubation. All proteins were extracted from M. purpureus mycelia and subjected to isobaric tags for relative and absolute quantification (iTRAQ) labeling and subsequent liquid chromatography/mass spectrometry (LC-MS/MS) analysis on day 6 of fermentation. Results: There was no difference in biomass between the treated samples and the control. Citrinin production was 46.7% lower, and the yields of monacolin K and yellow, orange, and red pigment were 29.3%, 31.3%, 41.7%, and 40.3% higher, respectively, in the exposed samples compared to the control. Protein expression in M. purpureus under LF-MF treatment was quantified using iTRAQ technology. Of 2031 detected proteins, 205 were differentially expressed. The differentially-expressed proteins were subjected to Gene Ontology (GO) functional annotation and statistical analysis, which revealed that they mainly refer to biological metabolism, translation, antioxidant, transport and defense pathways. Among all the tagged proteins, emphasis was placed on the analysis of those involved in the synthesis of citrinin, pigment and monacolin K was emphasized. Conclusions: LF-MFs affected Monascus secondary metabolism at the protein level, and aggregate data for all the protein profiles in LF-MF-treated Monascus was obtained.
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Affiliation(s)
- Jialan Zhang
- College of Animal Science, Yangtze University, Jingzhou 434025, China.
| | - Yingbao Liu
- College of Life Science, Yangtze University, Jingzhou 434025, China.
| | - Li Li
- College of Life Science, Yangtze University, Jingzhou 434025, China.
| | - Mengxiang Gao
- College of Life Science, Yangtze University, Jingzhou 434025, China.
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Agboyibor C, Kong WB, Chen D, Zhang AM, Niu SQ. Monascus pigments production, composition, bioactivity and its application: A review. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.09.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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40
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Long C, Liu M, Zhang D, Xie S, Yuan W, Gui N, Cui J, Zeng B. Highly efficient improvement of Monascus pigment production by accelerating starch hydrolysis in Monascus ruber CICC41233. 3 Biotech 2018; 8:329. [PMID: 30073114 DOI: 10.1007/s13205-018-1359-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Accepted: 07/16/2018] [Indexed: 12/21/2022] Open
Abstract
To investigate the relationship between starch hydrolysis and Monascus pigments (MPs) production, the α-amylase gene (AOamyA) from Aspergillus oryzae was heterologously expressed in Monascus ruber CICC41233, and we obtained a positive transformant named Monascus ruber Amy9. In M. ruber Amy9, the α-amylase activities were 6.65- and 4.26-fold higher at 72 h and 144 h, respectively, than those in the parent strain with the glucose as solo carbon medium. Surprisingly, in the MPs fermentation medium with rice powder as solo material, M. ruber Amy9 completely degraded starch at 48 h, while 43.93 and 7.29 mg/mL starch remained at 48 and 144 h, respectively, in the parent strain. Monascus ruber Amy9 accelerated starch hydrolysis, which enhanced biomass and also increased total MPs by 132% after 144 h. Compared with M. ruber CICC41233, the relative gene expression levels, as determined by a quantitative real-time polymerase chain reaction analysis, of acl2 encoding ATP-citrate lyase subunit 2, pks encoding polyketide synthase, and fasB encoding the fatty acid synthase beta subunit increased by 33.14, 145.18, and 32.15%, respectively, after 144 h in M. ruber Amy9. The up-regulated expression of these key genes in MPs synthesis contributed to the large increase in MPs production. This interesting work provided us with a new idea and a new target for the study of the MPs production.
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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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42
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Long C, Liu M, Chen X, Wang X, Ai M, Cui J, Zeng B. The acyl-CoA binding protein affects Monascus pigment production in Monascus ruber CICC41233. 3 Biotech 2018; 8:121. [PMID: 29430382 DOI: 10.1007/s13205-018-1147-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Accepted: 02/01/2018] [Indexed: 11/24/2022] Open
Abstract
The present study verified whether acyl-coenzyme A (acyl-CoA)-binding protein (ACBP) affected the production of Monascus pigments (MPs) in Monascus ruber CICC41233 (MrACBP). Phylogenetic analysis revealed that the cloned Mracbp gene, which encoded the MrACBP protein, exhibited the closest match (99% confidence level) to the gene from Penicilliopsis zonata. The MrACBP and maltose-binding protein (MBP) were simultaneously expressed in Escherichia coli Rosetta DE3 in the form of a fusion protein. The microscale thermophoresis binding assay revealed that the purified MBP-MrACBP exhibited a higher affinity for myristoyl-CoA (Kd = 88.16 nM) than for palmitoyl-CoA (Kd = 136.07 nM) and octanoyl-CoA (Kd = 270.9 nM). Further, the Mracbp gene was homologously overexpressed in M. ruber CICC41233, and a positive transformant M. ruber ACBP5 was isolated. The fatty acid myristic acid in M. ruber ACBP5 was lower than that in the parent strain M. ruber CICC41233. However, when compared with the parent strain, the production of total MPs, water-soluble pigment, and ethanol-soluble pigment in M. ruber ACBP5 increased by 11.67, 9.80, and 12.70%, respectively, after 6 days. The relative gene expression level, as determined by a quantitative real-time polymerase chain reaction analysis, of the key genes acbp, pks, mppr1, fasA, and fasB increased by 4.03-, 3.58-, 1.67-, 2.11-, and 2.62-fold after 6 days. These data demonstrate the binding preference of MrACBP for myristoyl-CoA, and its influence on MPs production.
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Affiliation(s)
- Chuannan Long
- 1Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
- 2School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
| | - Mengmeng Liu
- 2School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
| | - Xia Chen
- 2School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
| | - Xiaofang Wang
- 2School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
| | - Mingqiang Ai
- 1Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
- 2School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
| | - Jingjing Cui
- 1Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
| | - Bin Zeng
- 1Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
- 2School of Life Science, Jiangxi Science and Technology Normal University, Nanchang, 330013 People's Republic of China
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Chen G, Bei Q, Shi K, Tian X, Wu Z. Saturation effect and transmembrane conversion of Monascus pigment in nonionic surfactant aqueous solution. AMB Express 2017; 7:24. [PMID: 28116697 PMCID: PMC5256623 DOI: 10.1186/s13568-017-0327-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Accepted: 01/16/2017] [Indexed: 12/30/2022] Open
Abstract
Extractive fermentation in a nonionic surfactant aqueous solution provides a promising and efficient method to produce Monascus pigments. The behaviour of pigment secretion during the extractive cultivation was investigated in the present work. The results revealed that the secretion of intracellular pigment was limited by its saturation concentration in the nonionic surfactant aqueous solution. The intracellular pigment was completely extracted to the outside of the cell at a low cell density and high concentration of Triton X-100 (TX) in fermentation broth; otherwise, a restriction for pigment extraction would occur. The decrement of the intracellular orange and yellow pigments was inconsistent with the increment of extracellular pigments with an increase in the TX concentration. It could be inferred that the intracellular orange pigment was converted to extracellular yellow pigment during the transmembrane secretion process, which might be attributed to the enzyme catalysis in the non-aqueous phase solution. This study helps explain the mechanism of variation of pigment characteristic and extraction capacity in extractive fermentation.
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Chen G, Bei Q, Huang T, Wu Z. Variations in Monascus pigment characteristics and biosynthetic gene expression using resting cell culture systems combined with extractive fermentation. Appl Microbiol Biotechnol 2017; 102:117-126. [PMID: 29098409 DOI: 10.1007/s00253-017-8576-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 10/02/2017] [Accepted: 10/06/2017] [Indexed: 11/29/2022]
Abstract
Monascus pigments are promising sources of natural food colorants, and their productivity can be improved by a novel extractive fermentation technology. In this study, we investigated the variations in pigment characteristics and biosynthetic gene expression levels in resting cell culture systems combined with extractive fermentation in Monascus anka GIM 3.592. Although the biomass was low at about 6 g/L DCW, high pigment titer of approximately 130 AU470 was obtained in the resting culture with cells from extractive fermentation, illustrating that it had a good biocatalytic activity for pigment synthesis. The oxidation-reduction potential value correlated with the rate of relative content of the intracellular orange pigments to the yellow pigments (O/Y, r > 0.90, p < 0.05), indicating that the change in pigment characteristics may be responsible for the cellular redox activity. The up- or down-regulation of the pigment biosynthetic genes (MpFasA2, MpFasB2, MpPKS5, mppD, mppB, mppR1, and mppR2) in the resting culture with extractive culture cells was demonstrated by real-time quantitative polymerase chain reaction analysis. Moreover, the mppE gene associated with the yellow pigment biosynthesis was significantly (p < 0.05) down-regulated by about 18.6%, whereas the mppC gene corresponding to orange pigment biosynthesis was significantly (p < 0.05) up-regulated by approximately 21.0%. These findings indicated that extractive fermentation was beneficial for the biosynthesis of the intracellular orange pigment. The mechanism described in this study proposes a potential method for the highly efficient production of Monascus pigments.
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Affiliation(s)
- Gong Chen
- School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou, 510006, People's Republic of China
| | - Qi Bei
- School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou, 510006, People's Republic of China
| | - Tao Huang
- School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou, 510006, People's Republic of China
| | - Zhenqiang Wu
- School of Biology and Biological Engineering, Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou, 510006, People's Republic of China.
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Tracking of pigment accumulation and secretion in extractive fermentation of Monascus anka GIM 3.592. Microb Cell Fact 2017; 16:172. [PMID: 28978326 PMCID: PMC5628469 DOI: 10.1186/s12934-017-0786-6] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Accepted: 09/26/2017] [Indexed: 01/09/2023] Open
Abstract
Background Monascus pigments are promising sources for food and medicine due to their natural food-coloring functions and pharmaceutical values. The innovative technology of extractive fermentation is used to promote pigment productivity, but reports of pigment trans-membrane secretion mechanism are rare. In this study, tracking of pigment accumulation and secretion in extractive fermentation of Monascus anka GIM 3.592 was investigated. Results The increased vacuole size in mycelia correlated with fluorescence intensity (r > 0.85, p < 0.05), which indicates that intracellular pigments with strong fluorescence accumulated in the cytoplasmic vacuole. After adding nonionic surfactant Triton X-100, the uptake of rhodamine123 (Rh123) and 1-N-phenylnaphthylamine (NPN) and the release of K+ and Na+ rapidly increased, demonstrating that the physiological performances of the cell membrane varied upon damaging the integrity, increasing the permeability, and changing the potential. Simultaneously, the fatty acid composition also varied, which caused a weak fluidity in the membrane lipids. Therefore, the intracellular pigments embedded in Triton X-100 were secreted through the ion channels of the cell membrane. Dense, spherical pigment-surfactant micelles with an average size of 21 nm were distributed uniformly in the extraction broth. Based on the different pigment components between extractive fermentation and batch fermentation, a threefold decrease in the NAD+/NADH ratio in mycelia and a more than 200-fold increase in glucose-6-phosphate dehydrogenase (G6PDH) activity in extracellular broth occurred, further suggesting that a reduction reaction for pigment conversion from orange pigments to yellow pigments occurred in non-aqueous phase solution. Conclusions A putative model was established to track the localization of Monascus pigment accumulation and its trans-membrane secretion in extractive fermentation. This finding provides a theoretical explanation for microbial extractive fermentation of Monascus pigments, as well as other non-water-soluble products. Electronic supplementary material The online version of this article (doi:10.1186/s12934-017-0786-6) contains supplementary material, which is available to authorized users.
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Chen W, Chen R, Liu Q, He Y, He K, Ding X, Kang L, Guo X, Xie N, Zhou Y, Lu Y, Cox RJ, Molnár I, Li M, Shao Y, Chen F. Orange, red, yellow: biosynthesis of azaphilone pigments in Monascus fungi. Chem Sci 2017; 8:4917-4925. [PMID: 28959415 PMCID: PMC5603960 DOI: 10.1039/c7sc00475c] [Citation(s) in RCA: 177] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Accepted: 04/20/2017] [Indexed: 12/23/2022] Open
Abstract
Monascus azaphilone pigments (MonAzPs) are very widely used as food colorants, but their biosynthetic pathway has remained poorly characterized for more than half a century. In this study, the individual steps of MonAzPs biosynthesis in Monascus ruber M7 were elucidated by a combination of targeted gene knockouts, heterologous gene expression, and in vitro chemical and enzymatic reactions. This study describes the first rational engineering of MonAzPs biosynthesis and provides a roadmap for future pathway engineering efforts directed towards the selective production of the most valuable pigments and serves as a model for the biosynthesis of fungal azaphilones in general.
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Affiliation(s)
- Wanping Chen
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Runfa Chen
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Qingpei Liu
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
- Natural Products Center , The University of Arizona , 250 E. Valencia Rd. , Tucson , Arizona 85706 , USA .
| | - Yi He
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Kun He
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Xiaoli Ding
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Lijing Kang
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Xiaoxiao Guo
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Nana Xie
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Youxiang Zhou
- Institute of Quality Standard and Testing Technology for Agro-Products , Hubei Academy of Agricultural Sciences , Wuhan , Hubei Province 430064 , China .
| | - Yuanyuan Lu
- Natural Products Center , The University of Arizona , 250 E. Valencia Rd. , Tucson , Arizona 85706 , USA .
- State Key Laboratory of Natural Medicines , School of Life Science and Technology , China Pharmaceutical University , 24 Tong Jia Xiang , Nanjing 210009 , China
| | - Russell J Cox
- Institut fur Organische Chemie , BMWZ , Leibniz Universitat Hannover , Schneiderberg 1B , 30167 Hannover , Germany
| | - István Molnár
- Natural Products Center , The University of Arizona , 250 E. Valencia Rd. , Tucson , Arizona 85706 , USA .
| | - Mu Li
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Yanchun Shao
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
| | - Fusheng Chen
- Key Laboratory of Environment Correlative Dietology , College of Food Science and Technology , Huazhong Agricultural University , Wuhan , Hubei Province 430070 , China . ; ; Tel: +86-27-87282111
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Zhang X, Liu W, Chen X, Cai J, Wang C, He W. Effects and Mechanism of Blue Light on Monascus in Liquid Fermentation. Molecules 2017; 22:molecules22030385. [PMID: 28257052 PMCID: PMC6155214 DOI: 10.3390/molecules22030385] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 02/23/2017] [Accepted: 02/23/2017] [Indexed: 01/24/2023] Open
Abstract
The effect of light on Monascus and the underlying mechanism have received a great deal of interest for the industrial application of Monascus pigments. In this study, we have examined the effects of blue light on the culture morphology, mycelium growth, pigments, and citrinin yield of Monascus in liquid-state and oscillation fermentation, and explored the mechanism at a physiological level. It was found that blue light affected the colony morphology, the composition (chitin content), and permeability of the Monascus mycelium cell wall in static liquid culture, which indicates blue light benefits pigments secreting from aerial mycelium to culture medium. In liquid oscillation fermentation, the yields of Monascus pigments in fermentation broth (darkness 1741 U/g, blue light 2206 U/g) and mycelium (darkness 2442 U/g, blue light 1900 U/g) cultured under blue light and darkness are different. The total pigments produced per gram of Monascus mycelium under blue light was also higher (4663 U/g) than that in darkness (4352 U/g). However, the production of citrinin (88 μg/g) under blue light was evidently lower than that in darkness (150 μg/g). According to the degradation of citrinin caused by blue light and hydrogen peroxide, it can be concluded that blue light could degrade citrinin and inhibit the catalase activity of Monascus mycelium, subsequently suppressing the decomposition of hydrogen peroxide, which is the active species that degrades citrinin.
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Affiliation(s)
- Xiaowei Zhang
- College of Food Science & Engineering, Xuchang University, Xuchang 461000, China.
| | - Wenqing Liu
- College of Food Science & Engineering, Xuchang University, Xuchang 461000, China.
| | - Xiying Chen
- College of Food Science & Engineering, Xuchang University, Xuchang 461000, China.
| | - Junhui Cai
- Key Laboratory of Micro-Nano Materials for Energy Storage and Conversion of Henan Province, College of Advanced Materials and Energy, Institute of Surface Micro and Nano Materials, Xuchang University, Xuchang 461000, China.
| | - Changlu Wang
- Department of Food Biotechnology, Tianjin University of Science and Technology, 1038 Dagu South Road, Hexi District, Tianjin 300222, China.
| | - Weiwei He
- Key Laboratory of Micro-Nano Materials for Energy Storage and Conversion of Henan Province, College of Advanced Materials and Energy, Institute of Surface Micro and Nano Materials, Xuchang University, Xuchang 461000, China.
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Change of Monascus pigment metabolism and secretion in different extractive fermentation process. Bioprocess Biosyst Eng 2017; 40:857-866. [PMID: 28239774 DOI: 10.1007/s00449-017-1750-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Accepted: 02/03/2017] [Indexed: 01/31/2023]
Abstract
Monascus pigments that were generally produced intracellularly from Monascus spp. are important natural colorants in food industry. In this study, change of pigment metabolism and secretion was investigated through fed-batch extractive fermentation and continuous extractive fermentation. The biomass, secreting rate of pigment and total pigment yield closely correlated with the activated time of extractive fermentation as well as the composition of feeding nutrients. Metal ions played a key role in both the cell growth and pigment metabolism. Nitrogen source was necessary for a high productivity of biomass but not for high pigment yield. Furthermore, fermentation period for the fed-batch extractive fermentation could be reduced by 18.75% with a nitrogen source free feeding medium. Through a 30-day continuous extractive fermentation, the average daily productivity for total pigments reached 74.9 AU day-1 with an increase by 32.6 and 296.3% compared to that in a 6-day conventional batch fermentation and a 16-day fed-batch extractive fermentation, respectively. At the meantime, proportions of extracellular pigments increased gradually from 2.7 to 71.3%, and yellow pigments gradually became dominated in both intracellular and extracellular pigments in the end of continuous extractive fermentation. This findings showed that either fed-batch or continuous extractive fermentation acted as a promising method in the efficient production of Monascus pigments.
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Comparative Transcriptome Analysis of Penicillium citrinum Cultured with Different Carbon Sources Identifies Genes Involved in Citrinin Biosynthesis. Toxins (Basel) 2017; 9:toxins9020069. [PMID: 28230802 PMCID: PMC5331448 DOI: 10.3390/toxins9020069] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 02/13/2017] [Indexed: 11/17/2022] Open
Abstract
Citrinin is a toxic secondary metabolite of Penicillium citrinum and its contamination in many food items has been widely reported. However, research on the citrinin biosynthesis pathway and its regulation mechanism in P. citrinum is rarely reported. In this study, we investigated the effect of different carbon sources on citrinin production by P. citrinum and used transcriptome analysis to study the underlying molecular mechanism. Our results indicated that glucose, used as the sole carbon source, could significantly promote citrinin production by P. citrinum in Czapek’s broth medium compared with sucrose. A total of 19,967 unigenes were annotated by BLAST in Nr, Nt, Swiss-Prot and Kyoto Encyclopedia of Genes and Genomes (KEGG) databases. Transcriptome comparison between P. citrinum cultured with sucrose and glucose revealed 1085 differentially expressed unigenes. Among them, 610 were upregulated while 475 were downregulated under glucose as compared to sucrose. KEGG pathway and Gene ontology (GO) analysis indicated that many metabolic processes (e.g., carbohydrate, secondary metabolism, fatty acid and amino acid metabolism) were affected, and potentially interesting genes that encoded putative components of signal transduction, stress response and transcription factor were identified. These genes obviously had important impacts on their regulation in citrinin biosynthesis, which provides a better understanding of the molecular mechanism of citrinin biosynthesis by P. citrinum.
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Ning ZQ, Cui H, Xu Y, Huang ZB, Tu Z, Li YP. Deleting the citrinin biosynthesis-related gene, ctnE , to greatly reduce citrinin production in Monascus aurantiacus Li AS3.4384. Int J Food Microbiol 2017; 241:325-330. [DOI: 10.1016/j.ijfoodmicro.2016.11.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 10/20/2016] [Accepted: 11/07/2016] [Indexed: 11/15/2022]
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