1
|
Arruda GL, Raymundo MTFR, Cruz-Santos MM, Shibukawa VP, Jofre FM, Prado CA, da Silva SS, Mussatto SI, Santos JC. Lignocellulosic materials valorization in second generation biorefineries: an opportunity to produce fungal biopigments. Crit Rev Biotechnol 2024:1-20. [PMID: 38817002 DOI: 10.1080/07388551.2024.2349581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Accepted: 03/13/2024] [Indexed: 06/01/2024]
Abstract
Second generation biorefineries play an important role in the production of renewable energy and fuels, utilizing forest and agro-industrial residues and by-products as raw materials. The integration of novel bioproducts, such as: xylitol, β-carotene, xylooligosaccharides, and biopigments into the biorefinery's portfolio can offer economic benefits in the valorization of lignocellulosic materials, particularly cellulosic and hemicellulosic fractions. Fungal biopigments, known for their additional antioxidant and antimicrobial properties, are appealing to consumers and can have applications in various industrial sectors, including food and pharmaceuticals. The use of lignocellulosic materials as carbon and nutrient sources for the growth medium helps to reduce production costs, increasing the competitiveness of fungal biopigments in the market. In addition, the implementation of biopigment production in biorefineries allows the utilization of underutilized fractions, such as hemicellulose, for value-added bioproducts. This study deals with the potential of fungal biopigments production in second generation biorefineries in order to diversify the produced biomolecules together with energy generation. A comprehensive and critical review of the recent literature on this topic has been conducted, covering the major possible raw materials, general aspects of second generation biorefineries, the fungal biopigments and their potential for incorporation into biorefineries.
Collapse
Affiliation(s)
- Gabriel L Arruda
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | | | - Mónica M Cruz-Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Vinícius P Shibukawa
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Fanny M Jofre
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Carina A Prado
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Silvio S da Silva
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Júlio C Santos
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Brazil
| |
Collapse
|
2
|
Yi X, Han J, Xu X, Wang Y, Zhang M, Zhu J, He Y. Taurine-mediated gene transcription and cell membrane permeability reinforced co-production of bioethanol and Monascus azaphilone pigments for a newly isolated Monascus purpureus. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2024; 17:59. [PMID: 38702823 PMCID: PMC11069175 DOI: 10.1186/s13068-024-02511-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Accepted: 04/26/2024] [Indexed: 05/06/2024]
Abstract
BACKGROUND Taurine, a semi-essential micronutrient, could be utilized as a sulfur source for some bacteria; however, little is known about its effect on the accumulation of fermentation products. Here, it investigated the effect of taurine on co-production of bioethanol and Monascus azaphilone pigments (MonAzPs) for a fungus. RESULTS A newly isolated fungus of 98.92% identity with Monascus purpureus co-produced 23.43 g/L bioethanol and 66.12, 78.01 and 62.37 U/mL red, yellow and orange MonAzPs for 3 d in synthetic medium (SM). Taurine enhanced bioethanol titer, ethanol productivity and ethanol yield at the maximum by 1.56, 1.58 and 1.60 times than those of the control in corn stover hydrolysates (CSH), and red, yellow and orange MonAzPs were raised by 1.24, 1.26 and 1.29 times, respectively. Taurine was consumed extremely small quantities for M. purpureus and its promotional effect was not universal for the other two biorefinery fermenting strains. Taurine intensified the gene transcription of glycolysis (glucokinase, phosphoglycerate mutase, enolase and alcohol dehydrogenase) and MonAzPs biosynthesis (serine hydrolases, C-11-ketoreductase, FAD-dependent monooxygenase, 4-O-acyltransferase, deacetylase, NAD(P)H-dependent oxidoredutase, FAD-dependent oxidoredutase, enoyl reductase and fatty acid synthase) through de novo RNA-Seq assays. Furthermore, taurine improved cell membrane permeability through changing cell membrane structure by microscopic imaging assays. CONCLUSIONS Taurine reinforced co-production of bioethanol and MonAzPs by increasing gene transcription level and cell membrane permeability for M. purpureus. This work would offer an innovative, efficient and taurine-based co-production system for mass accumulation of the value-added biofuels and biochemicals from lignocellulosic biomass.
Collapse
Affiliation(s)
- Xia Yi
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou Key Laboratory of Biomass Green, Safe & High Value Utilization Technology, School of Petrochemical Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China.
| | - Jianqi Han
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou Key Laboratory of Biomass Green, Safe & High Value Utilization Technology, School of Petrochemical Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China
| | - Xiaoyan Xu
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China
| | - Yilong Wang
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China
| | - Meng Zhang
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou Key Laboratory of Biomass Green, Safe & High Value Utilization Technology, School of Petrochemical Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China
| | - Jie Zhu
- National-Local Joint Engineering Research Center for Biomass Refining and High-Quality Utilization, Institute of Urban and Rural Mining, Changzhou Key Laboratory of Biomass Green, Safe & High Value Utilization Technology, School of Petrochemical Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China.
| | - Yucai He
- School of Pharmacy & School of Biological and Food Engineering, Changzhou University, Changzhou, 213164, Jiangsu, China.
| |
Collapse
|
3
|
Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
Collapse
Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| |
Collapse
|
4
|
Gong P, Shi R, Tang J, Wang J, Luo Q, Zhang J, Ruan X, Wang C, Chen W. Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability. Foods 2023; 12:3217. [PMID: 37685150 PMCID: PMC10486468 DOI: 10.3390/foods12173217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/17/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Monascus, a key player in fermented food production, is known for generating Monascus pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the Monascus industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential. Here, we investigated the impact of ectoine on Monascus purpureus ATCC 16365, emphasizing development and secondary metabolism. Exogenous 5 mM ectoine supplementation substantially increased the yields of MPs and MK (105%-150%) and reduced CTN production. Ectoine influenced mycelial growth, spore development, and gene expression in Monascus. Remarkably, ectoine biosynthesis was achieved in Monascus, showing comparable effects to exogenous addition. Notably, endogenous ectoine effectively enhanced the stability of MPs under diverse stress conditions. Our findings propose an innovative strategy for augmenting the production and stability of bioactive compounds while reducing CTN levels, advancing the Monascus industry.
Collapse
Affiliation(s)
- Pengfei Gong
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Ruoyu Shi
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jiali Tang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jiaying Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Qiaoqiao Luo
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jia’ao Zhang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Xiaochun Ruan
- Yanjin Biotechnology (Beijing) Co., Ltd., Beijing 102300, China;
| | - Chengtao Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Wei Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| |
Collapse
|
5
|
Huang Q, Miyaki N, Li Z, Takahashi Y, Ishizuka S, Hayakawa T, Wakamatsu JI, Kumura H. Supplementary effect of whey components on the monascin productivity of Monascus sp. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4234-4241. [PMID: 36732039 DOI: 10.1002/jsfa.12483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/31/2023] [Accepted: 02/03/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Monascus sp. has been used in fermented foods for centuries. It can synthesize yellow, red, and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects, and investigated whether whey could be a suitable substrate with or without rice powder for monascin production using M. purpureus AHU 9085, M. pilosus NBRC 4520 and M. ruber NBRC 32318. RESULTS The growth and monascin production of the three Monascus strains were dependent on three liquid media consisting of whey and/or rice. All strains showed the best growth in a rice and whey mixed medium, in which M. ruber NBRC 32318 exhibited the highest total monascin production. Subsequent investigation of the effects of whey components indicated that a mineral cocktail in whey was particularly effective in stimulating the monascin production efficiency of M. ruber NBRC 32318. However, this recipe exhibited less stimulation, or even inhibition, for M. pilosus NBRC 4520 and M. purpureus AHU 9085, respectively. In terms of total monascin production, rice with whey provided the highest amount due to growth promotion along with relatively high production efficiency. CONCLUSION The effect of whey on growth and monascin production was strongly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain-specific manner. Further studies are needed to elucidate the mechanism behind the diverse responses by the minerals in the production of monascin from Monascus. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Qingyun Huang
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Nodoka Miyaki
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Zongfei Li
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Yutaroh Takahashi
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Satoshi Ishizuka
- Laboratory of Nutritional Biochemistry, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Jun-Ichi Wakamatsu
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| | - Haruto Kumura
- Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan
| |
Collapse
|
6
|
Wu A, Li L, Zhang S, Lin Q, Liu J. Optimization of the hongqu starter preparation process for the manufacturing of red mold rice with high gamma-aminobutyric acid production by solid-state fermentation. Biotechnol Appl Biochem 2023; 70:458-468. [PMID: 35662255 DOI: 10.1002/bab.2370] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 05/19/2022] [Indexed: 11/06/2022]
Abstract
Red mold rice (RMR) generally contains gamma-aminobutyric acid (GABA), which has several physiological functions. Monascus purpureus M162, with a high GABA production of 15.10 mg/g was generated by atmospheric and room temperature plasma mutation. Furthermore, we conducted a response surface methodology to produce a premium hongqu starter. The results revealed that under optimal conditions, that is, a substrate containing brown rice and bran in a brown rice: bran ratio of 9:1 (wt/wt), an inoculation size of 21.50 mL/100 g, a mixing frequency of one time/9 h, and a cultivation time of 7.20 days, the number of active spores, α-amylase activity, and saccharification power activity was 4.15 × 107 spores/g, 155 U/g, and 3260 U/g in the high-quality starter, respectively. These values were 224.32-fold, 139.64%, and 141.74% higher than those obtained with M. purpureus M162 inoculated into steamed indica rice, respectively, and 153.70-fold, 267.24%, and 151.63% higher than those obtained with the parent strain M. purpureus M1, respectively. The premium hongqu starter of M. purpureus M162 was inoculated into steamed indica rice to produce RMR with 15.93 mg/g of GABA. In conclusion, we proposed a novel strategy for functional RMR production with high GABA concentrations by solid-state fermentation with Monascus spp.
Collapse
Affiliation(s)
- Anqi Wu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Liangyi Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Song Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Jun Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, Hunan, China.,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Waring, Changsha, China
| |
Collapse
|
7
|
Natural Substrates and Culture Conditions to Produce Pigments from Potential Microbes in Submerged Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Pigments from bacteria, fungi, yeast, cyanobacteria, and microalgae have been gaining more demand in the food, leather, and textile industries due to their natural origin and effective bioactive functions. Mass production of microbial pigments using inexpensive and ecofriendly agro-industrial residues is gaining more demand in the current research due to their low cost, natural origin, waste utilization, and high pigment stimulating characteristics. A wide range of natural substrates has been employed in submerged fermentation as carbon and nitrogen sources to enhance the pigment production from these microorganisms to obtain the required quantity of pigments. Submerged fermentation is proven to yield more pigment when added with agro-waste residues. Hence, in this review, aspects of potential pigmented microbes such as diversity, natural substrates that stimulate more pigment production from bacteria, fungi, yeast, and a few microalgae under submerged culture conditions, pigment identification, and ecological functions are detailed for the benefit of industrial personnel, researchers, and other entrepreneurs to explore pigmented microbes for multifaceted applications. In addition, some important aspects of microbial pigments are covered herein to disseminate the knowledge.
Collapse
|
8
|
Disruption of the Chitin Biosynthetic Pathway Results in Significant Changes in the Cell Growth Phenotypes and Biosynthesis of Secondary Metabolites of Monascus purpureus. J Fungi (Basel) 2022; 8:jof8090910. [PMID: 36135635 PMCID: PMC9503372 DOI: 10.3390/jof8090910] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the gene monascus-5162 from Monascus purpureus LQ-6, identified as chitin synthase gene VI (chs6), was knocked out to disrupt the chitin biosynthetic pathway and regulate the biosynthesis of Monascus pigments (MPs) and citrinin. The results showed that the aerial hyphae on a solid medium were short and sparse after the deletion of chs6 in M. purpureus LQ-6, significantly reducing the germination percentage of active spores to approximately 22%, but the colony diameter was almost unaffected. Additionally, the deletion of chs6 changed the mycelial morphology of M. purpureus LQ-6 during submerged fermentation and increased its sensitivity to environmental factors. MP and citrinin biosynthesis was dramatically inhibited in the recombinant strain. Furthermore, comparative transcriptome analysis revealed that the pathways related to spore development and growth, including the MAPK signaling pathway, chitin biosynthetic pathway, and regulatory factors LaeA and WetA genes, were significantly downregulated in the early phase of fermentation. The mRNA expression levels of genes in the cluster of secondary metabolites were significantly downregulated, especially those related to citrinin biosynthesis. This is the first detailed study to reveal that chs6 plays a vital role in regulating the cell growth and secondary metabolism of the Monascus genus.
Collapse
|
9
|
Bai J, Gong Z, Shu M, Zhao H, Ye F, Tang C, Zhang S, Zhou B, Lu D, Zhou X, Lin Q, Liu J. Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus. Front Microbiol 2022; 13:914828. [PMID: 35756045 PMCID: PMC9218666 DOI: 10.3389/fmicb.2022.914828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Accepted: 05/16/2022] [Indexed: 12/02/2022] Open
Abstract
Monascus pigments (MPs) have been used in the food industry for more than 2,000 years and are known for their safety, bold coloring, and physiological activity. MPs are mainly yellow (YMPs), orange (OMPs), and red (RMPs). In this study, a mutant strain Monascus purpureus H14 with high production of water-soluble YMPs (WSYMPs, λmax at 370 nm) was generated instead of primary YMPs (λmax at 420 nm), OMPs (λmax at 470 nm), and RMPs (λmax at 510 nm) produced by the parent strain M. purpureus LQ-6 through dual mutagenesis of atmospheric and room-temperature plasma and heavy ion beam irradiation (HIBI), producing 22.68 U/ml extracellular YMPs and 10.67 U/ml intracellular YMPs. WSYMP production was increased by 289.51% in optimal conditions after response surface methodology was applied in submerged fermentation. Application of combined immobilized fermentation and extractive fermentation improved productivity to 16.89 U/ml/day, 6.70 times greater than with conservative submerged fermentation. The produced WSYMPs exhibited good tone stability to environmental factors, but their pigment values were unstable to pH, light, and high concentrations of Ca2+, Zn2+, Fe2+, Cu2+, and Mg2+. Furtherly, the produced exYMPs were identified as two yellow monascus pigment components (monascusone B and C21H27NO7S) by UHPLC-ESI-MS. This strategy may be extended to industrial production of premium WSYMPs using Monascus.
Collapse
Affiliation(s)
- Jie Bai
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Zihan Gong
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Meng Shu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Hui Zhao
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Fanyu Ye
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Chenglun Tang
- Nanjing Sheng Ming Yuan Health Technology Co. Ltd., Nanjing, China.,Jiangsu Institute of Industrial Biotechnology JITRI Co. Ltd., Nanjing, China
| | - Song Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Bo Zhou
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Dong Lu
- Biophysics Research Laboratory, Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China
| | - Xiang Zhou
- Biophysics Research Laboratory, Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Jun Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha, China.,Hunan Provincial Key Laboratory of Food Safety Monitoring and Early Waring, Changsha, China
| |
Collapse
|
10
|
de Medeiros TDM, Dufossé L, Bicas JL. Lignocellulosic substrates as starting materials for the production of bioactive biopigments. Food Chem X 2022; 13:100223. [PMID: 35128384 PMCID: PMC8808281 DOI: 10.1016/j.fochx.2022.100223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/22/2021] [Accepted: 01/18/2022] [Indexed: 12/14/2022] Open
Abstract
The search for sustainable processes is constantly increasing in the last years, so reusing, recycling and adding value to residues and by-products from agroindustry is a consolidated area of research. Particularly in the field of fermentation technology, the lignocellulosic substrates have been used to produce a diversity of chemicals, fuels and food additives. These residues or by-products are rich sources of carbon, which may be used to yield fermentescible sugars upon hydrolysis, but are usually inaccessible to enzyme and microbial attack. Therefore, pre-treatments (e.g. hydrolysis, steam explosion, biological pretreatment or others) are required prior to microbial action. Biopigments are added-value compounds that can be produced biotechnologically, including fermentation processes employing lignocellulosic substrates. These molecules are important not only for their coloring properties, but also for their biological activities. Therefore, this paper discusses the most recent and relevant processes for biopigment production using lignocellulosic substrates (solid-state fermentation) or their hydrolysates.
Collapse
Affiliation(s)
- Tiago Daniel Madureira de Medeiros
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80. Campinas-SP, Brazil
| | - Laurent Dufossé
- Chemistry and Biotechnology of Natural Products, CHEMBIOPRO, Université de La Réunion, ESIROI Agroalimentaire, 15 Avenue René Cassin, CEDEX 9, F-97744 Saint-Denis, France
| | - Juliano Lemos Bicas
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80. Campinas-SP, Brazil
| |
Collapse
|
11
|
Grewal J, Woła̧cewicz M, Pyter W, Joshi N, Drewniak L, Pranaw K. Colorful Treasure From Agro-Industrial Wastes: A Sustainable Chassis for Microbial Pigment Production. Front Microbiol 2022; 13:832918. [PMID: 35173704 PMCID: PMC8841802 DOI: 10.3389/fmicb.2022.832918] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Accepted: 01/10/2022] [Indexed: 12/16/2022] Open
Abstract
Colors with their attractive appeal have been an integral part of human lives and the easy cascade of chemical catalysis enables fast, bulk production of these synthetic colorants with low costs. However, the resulting hazardous impacts on the environment and human health has stimulated an interest in natural pigments as a safe and ecologically clean alternative. Amidst sources of natural producers, the microbes with their diversity, ease of all-season production and peculiar bioactivities are attractive entities for industrial production of these marketable natural colorants. Further, in line with circular bioeconomy and environmentally clean technologies, the use of agro-industrial wastes as feedstocks for carrying out the microbial transformations paves way for sustainable and cost-effective production of these valuable secondary metabolites with simultaneous waste management. The present review aims to comprehensively cover the current green workflow of microbial colorant production by encompassing the potency of waste feedstocks and fermentation technologies. The commercially important pigments viz. astaxanthin, prodigiosin, canthaxanthin, lycopene, and β-carotene produced by native and engineered bacterial, fungal, or yeast strains have been elaborately discussed with their versatile applications in food, pharmaceuticals, textiles, cosmetics, etc. The limitations and their economic viability to meet the future market demands have been envisaged. The most recent advances in various molecular approaches to develop engineered microbiological systems for enhanced pigment production have been included to provide new perspectives to this burgeoning field of research.
Collapse
Affiliation(s)
| | | | | | | | | | - Kumar Pranaw
- Department of Environmental Microbiology and Biotechnology, Institute of Microbiology, Faculty of Biology, University of Warsaw, Warsaw, Poland
| |
Collapse
|