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Cerqueira AES, Lima HS, Silva LCF, Veloso TGR, de Paula SO, Santana WC, da Silva CC. Melipona stingless bees and honey microbiota reveal the diversity, composition, and modes of symbionts transmission. FEMS Microbiol Ecol 2024; 100:fiae063. [PMID: 38650068 PMCID: PMC11217820 DOI: 10.1093/femsec/fiae063] [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: 08/22/2023] [Revised: 12/08/2023] [Accepted: 04/19/2024] [Indexed: 04/25/2024] Open
Abstract
The Melipona gut microbiota differs from other social bees, being characterized by the absence of crucial corbiculate core gut symbionts and a high occurrence of environmental strains. We studied the microbial diversity and composition of three Melipona species and their honey to understand which strains are obtained by horizontal transmission (HT) from the pollination environment, represent symbionts with HT from the hive/food stores or social transmission (ST) between nestmates. Bees harbored higher microbial alpha diversity and a different and more species-specific bacterial composition than honey. The fungal communities of bee and honey samples are also different but less dissimilar. As expected, the eusocial corbiculate core symbionts Snodgrassella and Gilliamella were absent in bees that had a prevalence of Lactobacillaceae - including Lactobacillus (formerly known as Firm-5), Bifidobacteriaceae, Acetobacteraceae, and Streptococcaceae - mainly strains close to Floricoccus, a putative novel symbiont acquired from flowers. They might have co-evolved with these bees via ST, and along with environmental Lactobacillaceae and Pectinatus (Veillonellaceae) strains obtained by HT, and Metschnikowia and Saccharomycetales yeasts acquired by HT from honey or the pollination environment, including plants/flowers, possibly compose the Melipona core microbiota. This work contributes to the understanding of Melipona symbionts and their modes of transmission.
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Affiliation(s)
- Alan Emanuel Silva Cerqueira
- Laboratorio de Microbiologia Ambiental Aplicada, Departamento de Microbiologia, Universidade Federal de Viçosa, Av. P.H. Rolfs, s/n – Campus Universitário, Edifício Chotaro Shimoya – sala 318, Viçosa – Minas Gerais, Brazil
- Department of Integrative Biology, The University of Texas at Austin, 2506 Speedway, NMS 4.216, Austin, TX, United States
| | - Helena Santiago Lima
- Laboratorio de Microbiologia Ambiental Aplicada, Departamento de Microbiologia, Universidade Federal de Viçosa, Av. P.H. Rolfs, s/n – Campus Universitário, Edifício Chotaro Shimoya – sala 318, Viçosa – Minas Gerais, Brazil
| | - Lívia Carneiro Fidélis Silva
- Laboratorio de Microbiologia Ambiental Aplicada, Departamento de Microbiologia, Universidade Federal de Viçosa, Av. P.H. Rolfs, s/n – Campus Universitário, Edifício Chotaro Shimoya – sala 318, Viçosa – Minas Gerais, Brazil
| | - Tomás Gomes Reis Veloso
- Laboratorio de Associações Micorrízicas, Universidade Federal de Viçosa, Departamento de Microbiologia, Av. P.H. Rolfs, s/n – Campus Universitário, Bioagro – sala 313, Viçosa – Minas Gerais, Brazil
| | - Sérgio Oliveira de Paula
- Laboratório de Imunovirologia Molecular, Departamento de Biologia Geral, Universidade Federal de Viçosa, Av. P.H. Rolfs, s/n – Campus Universitário, Edifício Chotaro Shimoya – sala 241, Viçosa – Minas Gerais, Brazil
| | - Weyder Cristiano Santana
- Instituto de Ciências Biológicas e da Saúde, Universidade Federal de Viçosa, Rod. MG 230 Km 08 - Campus Universitário, Rio Paranaíba – Minas Gerais, Brazil
- Departamento de Entomologia, Universidade Federal de Viçosa,Av. P.H. Rolfs, s/n – Campus Universitário, Viçosa – Minas Gerais, Brazil
| | - Cynthia Canêdo da Silva
- Laboratorio de Microbiologia Ambiental Aplicada, Departamento de Microbiologia, Universidade Federal de Viçosa, Av. P.H. Rolfs, s/n – Campus Universitário, Edifício Chotaro Shimoya – sala 318, Viçosa – Minas Gerais, Brazil
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Liu H, Zhang M, Xu L, Xue F, Chen W, Wang C. Unlocking fungal quorum sensing: Oxylipins and yeast interactions enhance secondary metabolism in monascus. Heliyon 2024; 10:e31619. [PMID: 38845857 PMCID: PMC11154204 DOI: 10.1016/j.heliyon.2024.e31619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/04/2024] [Accepted: 05/20/2024] [Indexed: 06/09/2024] Open
Abstract
Exploring the symbiotic potential between fungal and yeast species, this study investigates the co-cultivation dynamics of Monascus, a prolific producer of pharmacologically relevant secondary metabolites, and Wickerhamomyce anomalous. The collaborative interaction between these microorganisms catalyzed a substantial elevation in the biosynthesis of secondary metabolites, prominently Monacolin K and natural pigments. Central to our discoveries was the identification and enhanced production of oxylipins (13S-hydroxyoctadecadienoic acid,13S-HODE), putative quorum-sensing molecules, within the co-culture environment. Augmentation with exogenous oxylipins not only boosted Monacolin K production by over half but also mirrored morphological adaptations in Monascus, affecting both spores and mycelial structures. This augmentation was paralleled by a significant upregulation in the transcriptional activity of genes integral to the Monacolin K biosynthetic pathway, as well as genes implicated in pigment and spore formation. Through elucidating the interconnected roles of quorum sensing, G-protein-coupled receptors, and the G-protein-mediate signaling pathway, this study provides a comprehensive view of the molecular underpinnings facilitating these metabolic enhancements. Collectively, our findings illuminate the profound influence of Wickerhamomyces anomalous co-culture on Monascus purpureus, advocating for oxylipins as a pivotal quorum-sensing mechanism driving the observed symbiotic benefits.
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Affiliation(s)
- Huiqian Liu
- 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, PR China
| | - Mengyao Zhang
- 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, PR China
| | - Linlin Xu
- 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, PR China
| | - FuRong Xue
- 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, PR China
| | - Wei Chen
- 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, PR China
| | - Chengtao Wang
- 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, PR China
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Chen D, Li H. Mannitol improves Monascus pigment biosynthesis with rice bran as a substrate in Monascus purpureus. Front Microbiol 2023; 14:1300461. [PMID: 38156009 PMCID: PMC10753769 DOI: 10.3389/fmicb.2023.1300461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Accepted: 11/09/2023] [Indexed: 12/30/2023] Open
Abstract
To reduce the production cost of Monascus pigments (MPs), the utilization of rice bran (RB), an agricultural waste product, as a substrate in submerged fermentation was conducted in this study. To improve MP production, different nutritional ingredients including mannitol (Man), NH4NO3 (AN), ZnSO4 (Zn), and optimization (Opti), which was a synthesis of the three above ones, were added in rice bran (RB) medium. The yields of MPs, pigment constituents, and growth and development of Monascus purpureus M9 were investigated in this study. Man had the maximum color value of 3,532 U/g, which was 18.69 times more than that of RB and reached up to 76.65% of the value of rice (Rice) fermentation. Man significantly increased the production of two orange pigments, monascorubrin and rubropunctatin, of which the yields were 69.49 and 95.36% of the counterpart of Rice. The biomass and colony diameter of Opti presented the maximum value among different groups. AN and RB induced more asexual spore formation, whereas Opti and Man promoted sexual spore production. Comparative transcriptomic analysis showed that different nutritional ingredients led to changes in pigment production, promoting the growth and development of M. purpureus M9 through the regulation of related gene expression. Man and Opti improved MP production by regulating the primary metabolism, including the Embden-Meyerhof pathway (EMP), the pentose phosphate (PP) pathway, the tricarboxylic (TCA) cycle, fatty acid degradation (FAD), fatty acid biosynthesis (FAB), amino acid metabolism (AAM), and fructose and mannose metabolism (FMM), to provide the precursors (acetyl-CoA and malonyl-CoA) for MP biosynthesis. This study presents a low-cost method for increasing MP production and explains the molecular mechanisms of different nutritional ingredients for enhancing MP biosynthesis.
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Affiliation(s)
- Di Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou, China
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Gong P, Shi R, Tang J, Wang J, Luo Q, Zhang J, Ruan X, Wang C, Chen W. Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability. Foods 2023; 12:3217. [PMID: 37685150 PMCID: PMC10486468 DOI: 10.3390/foods12173217] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/17/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023] Open
Abstract
Monascus, a key player in fermented food production, is known for generating Monascus pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the Monascus industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential. Here, we investigated the impact of ectoine on Monascus purpureus ATCC 16365, emphasizing development and secondary metabolism. Exogenous 5 mM ectoine supplementation substantially increased the yields of MPs and MK (105%-150%) and reduced CTN production. Ectoine influenced mycelial growth, spore development, and gene expression in Monascus. Remarkably, ectoine biosynthesis was achieved in Monascus, showing comparable effects to exogenous addition. Notably, endogenous ectoine effectively enhanced the stability of MPs under diverse stress conditions. Our findings propose an innovative strategy for augmenting the production and stability of bioactive compounds while reducing CTN levels, advancing the Monascus industry.
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Affiliation(s)
- Pengfei Gong
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Ruoyu Shi
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jiali Tang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jiaying Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Qiaoqiao Luo
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Jia’ao Zhang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Xiaochun Ruan
- Yanjin Biotechnology (Beijing) Co., Ltd., Beijing 102300, China;
| | - Chengtao Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
| | - Wei Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (P.G.); (R.S.); (J.T.); (J.W.); (Q.L.); (J.Z.); (C.W.)
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Li S, Yan P, Mu B, Kang Y, Wang A. Preparation of Hybrid Nanopigments with Excellent Environmental Stability, Antibacterial and Antioxidant Properties Based on Monascus Red and Sepiolite by One-Step Grinding Process. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:nano13111792. [PMID: 37299695 DOI: 10.3390/nano13111792] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
This study is focused on the preparation, characterization, and multifunctional properties of intelligent hybrid nanopigments. The hybrid nanopigments with excellent environmental stability and antibacterial and antioxidant properties were fabricated based on natural Monascus red, surfactant, and sepiolite via a facile one-step grinding process. The density functional theory calculations demonstrated that the surfactants loaded on sepiolite were in favor of enhancing the electrostatic, coordination, and hydrogen bonding interactions between Monascus red and sepiolite. Thus, the obtained hybrid nanopigments exhibited excellent antibacterial and antioxidant properties, with an inhibition effect on Gram-positive bacteria that was superior to that of Gram-negative bacteria. In addition, the scavenging activity on DPPH and hydroxyl free radicals as well as the reducing power of hybrid nanopigments were higher than those of hybrid nanopigments prepared without the addition of the surfactant. Inspired by nature, gas-sensitive reversible alochroic superamphiphobic coatings with excellent thermal and chemical stability were successfully designed by combining hybrid nanopigments and fluorinated polysiloxane. Therefore, intelligent multifunctional hybrid nanopigments have great application foreground in related fields.
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Affiliation(s)
- Shue Li
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
- Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Penji Yan
- College of Chemistry and Chemical Engineering, Key Laboratory of Hexi Corridor Resources Utilization of Gansu Province, Hexi University, Zhangye 734000, China
| | - Bin Mu
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Yuru Kang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Aiqin Wang
- Key Laboratory of Clay Mineral Applied Research of Gansu Province, Center of Eco-Material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
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Chen G, Zhang K, Tang W, Li Y, Pang J, Yuan X, Song X, Jiang L, Yu X, Zhu H, Wang J, Zhang J, Zhang X. Feed nutritional composition affects the intestinal microbiota and digestive enzyme activity of black soldier fly larvae. Front Microbiol 2023; 14:1184139. [PMID: 37293219 PMCID: PMC10244541 DOI: 10.3389/fmicb.2023.1184139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Accepted: 04/25/2023] [Indexed: 06/10/2023] Open
Abstract
Introduction Using black soldier fly larvae (BSFLs) to treat food waste is one of the most promising environmental protection technologies. Methods We used high-throughput sequencing to study the effects of different nutritional compositions on the intestinal microbiota and digestive enzymes of BSF. Results Compared with standard feed (CK), high-protein feed (CAS), high-fat feed (OIL) and high-starch feed (STA) had different effects on the BSF intestinal microbiota. CAS significantly reduced the bacterial and fungal diversity in the BSF intestinal tract. At the genus level, CAS, OIL and STA decreased the Enterococcus abundance compared with CK, CAS increased the Lysinibacillus abundance, and OIL increased the Klebsiella, Acinetobacter and Bacillus abundances. Diutina, Issatchenkia and Candida were the dominant fungal genera in the BSFL gut. The relative abundance of Diutina in the CAS group was the highest, and that of Issatchenkia and Candida in the OIL group increased, while STA decreased the abundance of Diutina and increased that of Issatchenkia. The digestive enzyme activities differed among the four groups. The α-amylase, pepsin and lipase activities in the CK group were the highest, and those in the CAS group were the lowest or the second lowest. Correlation analysis of environmental factors showed a significant correlation between the intestinal microbiota composition and digestive enzyme activity, especially α-amylase activity, which was highly correlated with bacteria and fungi with high relative abundances. Moreover, the mortality rate of the CAS group was the highest, and that of the OIL group was the lowest. Discussion In summary, different nutritional compositions significantly affected the community structure of bacteria and fungi in the BSFL intestinal tract, affected digestive enzyme activity, and ultimately affected larval mortality. The high oil diet gave the best results in terms of growth, survival and intestinal microbiota diversity, although the digestive enzymes activities were not the highest.
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Affiliation(s)
- Guozhong Chen
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
| | - Kai Zhang
- School of Life Sciences, Ludong University, Yantai, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Wenli Tang
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Youzhi Li
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
| | - Junyi Pang
- School of Life Sciences, Ludong University, Yantai, China
| | - Xin Yuan
- School of Life Sciences, Ludong University, Yantai, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
| | - Xiangbin Song
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Linlin Jiang
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Xin Yu
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Hongwei Zhu
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Jiao Wang
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
| | - Jianlong Zhang
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
| | - Xingxiao Zhang
- School of Life Sciences, Ludong University, Yantai, China
- Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Ji'nan, China
- Yantai Key Laboratory of Animal Pathogenetic Microbiology and Immunology, Yantai, China
- Shandong Breeding Environmental Control Engineering Laboratory, Yantai, Shandong, China
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Wu MD, Chen JJ, Cheng MJ. Secondary Metabolites with Antifungal Activities from Mangrove Derived Fungus Monascus purpureus WMD2424. Mar Drugs 2023; 21:md21040200. [PMID: 37103340 PMCID: PMC10143918 DOI: 10.3390/md21040200] [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: 01/13/2023] [Revised: 02/14/2023] [Accepted: 02/19/2023] [Indexed: 04/28/2023] Open
Abstract
The mold Monascus, also called red yeast rice, anka, or koji, has been used as the natural food coloring agent and food additives for more than 1000 years in Asian countries. It has also been used in Chinese herbology and traditional Chinese medicine due to its easing digestion and antiseptic effects. However, under different culture conditions, the ingredients in Monascus-fermented products may be changed. Therefore, an in-depth understanding of the ingredients, as well as the bioactivities of Monascus-derived natural products, is important. Here, through the thorough investigation into the chemical constituents of M. purpureus wmd2424, five previously undescribed compounds, monascuspurins A-E (1-5), were isolated from the EtOAc extract of mangrove-derived fungus Monascus purpureus wmd2424 cultured in RGY medium. All the constituents were confirmed via HRESIMS and 1D- and 2D-NMR spectroscopy. Their antifungal activity was also evaluated. Our results showed that four constituents (compounds 3-5) possessed mild antifungal activity against Aspergillus niger, Penicillium italicum, Candida albicans, and Saccharomyces cerevisiae. It is worth mentioning that the chemical composition of the type strain Monascus purpureus wmd2424 has never been studied.
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Affiliation(s)
- Ming-Der Wu
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI), Hsinchu 300, Taiwan
| | - Jih-Jung Chen
- Department of Pharmacy, School of Pharmaceutical Sciences, National Yang Ming Chiao Tung University (NYCU), Taipei 112, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 404, Taiwan
| | - Ming-Jen Cheng
- Department of Life Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
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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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Ichinomiya M, Kawamoto A, Yamaguchi T, Iwashita K, Nagashima H, Hatabayashi H, Nakajima H, Yabe K. Detoxication of Citrinin with Kojic Acid by the Formation of the Citrinin-Kojic Acid Adduct, and the Enhancement of Kojic Acid Production by Citrinin via Oxidative Stress in Aspergillus parasiticus. J Fungi (Basel) 2022; 9:51. [PMID: 36675872 PMCID: PMC9863397 DOI: 10.3390/jof9010051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/18/2022] [Accepted: 12/23/2022] [Indexed: 12/30/2022] Open
Abstract
Our previous work showed that citrinin (CTN) produced bay Penicillium citrinum inhibited the production of aflatoxin by Aspergillus parasiticus. We also reported that CTN was non-enzymatically converted to a novel CTN-KA adduct with kojic acid (KA) in aqueous condition. We herein observed that unlike CTN, the CTN-KA adduct does not show antimicrobial activity against Escherichia coli or Bacillus subtilis or any cytotoxic effect on HeLa cells, suggesting that CTN was detoxified by KA by the formation of the CTN-KA adduct. To examine the function of KA production by fungi, we isolated A. parasiticus mutants with impaired KA production. When the mutants were incubated in either liquid or agar medium supplemented with CTN, they were more susceptible to CTN than the wild KA-producing strain. The same results were obtained when we used the A. oryzae KA-producing strain RIB40 and KA-non-producing strains. When KA was added to the CTN-containing agar medium, the inhibition of growth by CTN was remarkably mitigated, suggesting that the production of KA protected the fungal growth from CTN's toxicity. We also observed that CTN enhanced the production of KA by A. parasiticus as well as A. oryzae strains. Reverse transcription-PCR showed that CTN enhanced the expression of KA biosynthetic genes (kojA, kojR, and kojT) of A. parasiticus. However, the enhancement of KA production with CTN was repressed by the addition of α-tocopherol or butylated hydroxy anisole, suggesting that KA production is enhanced by oxidative stress via the formation of reactive oxygen species caused by CTN. In contrast, α-tocopherol did not affect inhibition of AF production as well as fungal growth by CTN, suggesting that the regulation of these inhibitions with CTN might be different from that of KA production. We propose a regulation scheme of CTN for each of KA production, AF production, and fungal growth in A. parasiticus.
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Affiliation(s)
- Masayuki Ichinomiya
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannon-dai, Tsukuba-shi, Ibaraki 305-8642, Japan
| | - Ayaka Kawamoto
- Faculty of Agriculture, Tottori University, Koyama, Tottori 680-8553, Japan
| | - Takahiro Yamaguchi
- Department of Applied Chemistry and Food Science, Fukui University of Technology, 3-6-1 Gakuen, Fukui-shi, Fukui 910-8505, Japan
| | - Keiko Iwashita
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannon-dai, Tsukuba-shi, Ibaraki 305-8642, Japan
| | - Hitoshi Nagashima
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannon-dai, Tsukuba-shi, Ibaraki 305-8642, Japan
| | - Hidemi Hatabayashi
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannon-dai, Tsukuba-shi, Ibaraki 305-8642, Japan
| | - Hiromitsu Nakajima
- Faculty of Agriculture, Tottori University, Koyama, Tottori 680-8553, Japan
| | - Kimiko Yabe
- Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannon-dai, Tsukuba-shi, Ibaraki 305-8642, Japan
- Department of Applied Chemistry and Food Science, Fukui University of Technology, 3-6-1 Gakuen, Fukui-shi, Fukui 910-8505, Japan
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10
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Study on production of yellow pigment from potato fermented by Monascus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Cheng MJ, Wu MD, Kuo YC, Chen JJ, Kuo YH. Monafuranone, A New Furan-2-One Derivative from Monascus sp. Fermented Rice. Chem Nat Compd 2022. [DOI: 10.1007/s10600-022-03806-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Farawahida AH, Palmer J, Flint S. Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice. Int J Food Microbiol 2022; 379:109829. [PMID: 35863149 DOI: 10.1016/j.ijfoodmicro.2022.109829] [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: 03/02/2022] [Revised: 06/18/2022] [Accepted: 07/02/2022] [Indexed: 10/17/2022]
Abstract
Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and improving blood circulation. RFR can produce pigments that can act as natural colour and flavouring agents. However, Monascus spp. (a fungal starter to ferment RFR) can also produce the mycotoxin, citrinin (CIT) which is believed to have adverse effects on human health. CIT in RFR has been reported worldwide by using different methods of detection. This review focuses on the production of RFR by solid-state fermentation (SSF) and submerged fermentation (SmF), the occurrence of CIT in RFR, CIT quantification, the factors affecting the growth of Monascus spp., pigments and CIT production in RFR, and possible methods to reduce CIT in RFR. This review will help the food industries, researchers, and consumers understand the risk of consuming RFR, and the possibility of controlling CIT in RFR.
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Affiliation(s)
- Abdul Halim Farawahida
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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13
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Xu J, Arakaki R, Tachibana S, Yamashiro T. Fermentation products of the fungus Monascus spp. impairs the physiological activities of toxin-producing Vibrio cholerae. Microbiol Res 2022; 258:126995. [DOI: 10.1016/j.micres.2022.126995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 02/15/2022] [Accepted: 02/19/2022] [Indexed: 11/26/2022]
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14
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Effect of arginine supplementation on Monacolin K yield of Monascus purpureus. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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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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Rämä T, Quandt CA. Improving Fungal Cultivability for Natural Products Discovery. Front Microbiol 2021; 12:706044. [PMID: 34603232 PMCID: PMC8481835 DOI: 10.3389/fmicb.2021.706044] [Citation(s) in RCA: 4] [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: 05/06/2021] [Accepted: 08/23/2021] [Indexed: 11/13/2022] Open
Abstract
The pool of fungal secondary metabolites can be extended by activating silent gene clusters of cultured strains or by using sensitive biological assays that detect metabolites missed by analytical methods. Alternatively, or in parallel with the first approach, one can increase the diversity of existing culture collections to improve the access to new natural products. This review focuses on the latter approach of screening previously uncultured fungi for chemodiversity. Both strategies have been practiced since the early days of fungal biodiscovery, yet relatively little has been done to overcome the challenge of cultivability of as-yet-uncultivated fungi. Whereas earlier cultivability studies using media formulations and biological assays to scrutinize fungal growth and associated factors were actively conducted, the application of modern omics methods remains limited to test how to culture the fungal dark matter and recalcitrant groups of described fungi. This review discusses the development of techniques to increase the cultivability of filamentous fungi that include culture media formulations and the utilization of known chemical growth factors, in situ culturing and current synthetic biology approaches that build upon knowledge from sequenced genomes. We list more than 100 growth factors, i.e., molecules, biological or physical factors that have been demonstrated to induce spore germination as well as tens of inducers of mycelial growth. We review culturing conditions that can be successfully manipulated for growth of fungi and visit recent information from omics methods to discuss the metabolic basis of cultivability. Earlier work has demonstrated the power of co-culturing fungi with their host, other microorganisms or their exudates to increase their cultivability. Co-culturing of two or more organisms is also a strategy used today for increasing cultivability. However, fungi possess an increased risk for cross-contaminations between isolates in existing in situ or microfluidics culturing devices. Technological improvements for culturing fungi are discussed in the review. We emphasize that improving the cultivability of fungi remains a relevant strategy in drug discovery and underline the importance of ecological and taxonomic knowledge in culture-dependent drug discovery. Combining traditional and omics techniques such as single cell or metagenome sequencing opens up a new era in the study of growth factors of hundreds of thousands of fungal species with high drug discovery potential.
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Affiliation(s)
- Teppo Rämä
- Marbio, Norwegian College of Fishery Science, University of Tromsø – The Arctic University of Norway, Tromsø, Norway
| | - C. Alisha Quandt
- Department of Ecology and Evolutionary Biology, University of Colorado, Boulder, Boulder, CO, United States
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17
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Mishra RC, Kalra R, Dilawari R, Deshmukh SK, Barrow CJ, Goel M. Characterization of an Endophytic Strain Talaromyces assiutensis, CPEF04 With Evaluation of Production Medium for Extracellular Red Pigments Having Antimicrobial and Anticancer Properties. Front Microbiol 2021; 12:665702. [PMID: 34421835 PMCID: PMC8371755 DOI: 10.3389/fmicb.2021.665702] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 05/24/2021] [Indexed: 11/13/2022] Open
Abstract
Considering the worldwide demand for colorants of natural origin, the utilization of ascomycete fungi as a prolific pigment producer unfolds a novel way to obtain these pigments for various applications, including food, cosmetic, and medical use. The presence of very few natural red pigment alternatives in the market also attracts research and industry priorities to unearth novel and sustainable red pigment producers. The present work is an attempt to identify a novel source of red color obtained from endophytic fungi isolated from terrestrial and marine habitats. Based upon the fungal capacity for pigment production, seven isolates of endophytic fungi were recognized as prospective pigment producers. Out of all, fungal isolate CPE04 was selected based upon its capacity to produce profuse extracellular red pigment. The isolate was identified as Talaromyces assiutensis, employing morphological features and phylogenetic characterization by internal transcribed spacer (ITS) sequences. To understand the chemical behavior of pigment molecules, an investigation of the chemical profile of fungal culture filtrate dried powder (CFDP) was performed using ultra-high-performance liquid chromatography-diode array detector-mass spectrometry (UPLC–DAD–MS). In total, eight compounds having pigment and pharmaceutical application were tentatively identified using UPLC–DAD–MS. Considering the commercial aspect of the stated work, an effort was also made for standardizing the upscaling of the pigment molecule. Investigations were performed for optimum medium and culturing conditions for maximum pigment production. CFDP was found to have a significant antibacterial activity against the bacterial pathogens Staphylococcus aureus (MTCC737), Vibrio cholerae (N16961), and methicillin-resistant S. aureus (MRSA) (ATCC BAA811). The CFDP showed a minimum inhibitory concentration at 64, 128, and 256 μg/ml against S. aureus, MRSA, and V. cholerae. A concentration-dependent (50–400 μg/ml) anticancer effect on HeLa cancer line was also observed, having a half-maximal inhibitory concentration (IC50) at 300 μg/ml. The antioxidant potential of CFDP has also been proven with the help of an antioxidant assay against 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (IC50, 32.01 μg/ml); DNA nicking assay and reactive oxygen species were generated in HeLa cancer line cells. The CFDP was also found to have no cytotoxicity toward HEK 293 T cell line using alamar blue (resazurin), a cell metabolic activity reagent.
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Affiliation(s)
- Rahul Chandra Mishra
- TERI-Deakin Nano Biotechnology Centre, The Energy and Resources Institute (TERI), TERI GRAM, Gurgaon, India
| | - Rishu Kalra
- TERI-Deakin Nano Biotechnology Centre, The Energy and Resources Institute (TERI), TERI GRAM, Gurgaon, India
| | - Rahul Dilawari
- Central Council of Scientific Research (CSIR)-Institute of Microbial Technology, Chandigarh, India
| | - Sunil Kumar Deshmukh
- TERI-Deakin Nano Biotechnology Centre, The Energy and Resources Institute (TERI), TERI GRAM, Gurgaon, India
| | - Colin J Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University Geelong, Geelong, VIC, Australia
| | - Mayurika Goel
- TERI-Deakin Nano Biotechnology Centre, The Energy and Resources Institute (TERI), TERI GRAM, Gurgaon, India
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18
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Wu HC, Chen YF, Cheng MJ, Wu MD, Chen YL, Chang HS. Investigations into Chemical Components from Monascus purpureus with Photoprotective and Anti-Melanogenic Activities. J Fungi (Basel) 2021; 7:619. [PMID: 34436158 PMCID: PMC8396976 DOI: 10.3390/jof7080619] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/21/2021] [Accepted: 07/26/2021] [Indexed: 12/13/2022] Open
Abstract
Monascus species are asexually or sexually reproduced homothallic fungi that can produce a red colorant, specifically the so-called red yeast rice or Anka, which is used as a food ingredient in Asia. Traditional experiences of using Monascus for treating indigestion, enhancing blood circulation, and health remedies motivate us to investigate and repurpose Monascus-fermented products. Here, two new 5H-cyclopenta[c]pyridine type azaphilones, 5S,6S-monaspurpyridine A (1) and 5R,6R-monaspurpyridine A (2), two new xanthonoids, monasxanthones A and B (3 and 4), one new naphthalenone, monasnaphthalenone (5), and one new azaphilone, monapurpurin (6), along with two known compounds were isolated from the 70% EtOH extract of a citrinin-free domesticated strain M. purpureus BCRC 38110. The phytochemical properties of the xanthonoid and naphthalenone components were first identified from Monascus sp. differently from the representative ingredients of polyketide-derived azaphilones. UVB-induced cell viability loss and reactive oxygen species (ROS) overproduction in human keratinocytes were attenuated by monascuspirolide B (7) and ergosterol peroxide (8), indicating their photoprotective potentials. Ergosterol peroxide (8) decreased the melanin contents and tyrosinase activities of mouse melanocytes, depending on the concentration, suggesting their anti-melanogenic effects. In conclusion, six new and two known compounds were isolated from M. purpureus BCRC 38110, and two of them exhibited dermal protective activities. The results revealed the novel potential of M. purpureus for developing natural cosmeceutics against skin photoaging.
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Affiliation(s)
- Ho-Cheng Wu
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (H.-C.W.); (Y.-F.C.)
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
| | - Yih-Fung Chen
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (H.-C.W.); (Y.-F.C.)
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan
| | - Ming-Jen Cheng
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI), Hsinchu 300, Taiwan; (M.-J.C.); (M.-D.W.); (Y.-L.C.)
| | - Ming-Der Wu
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI), Hsinchu 300, Taiwan; (M.-J.C.); (M.-D.W.); (Y.-L.C.)
| | - Yen-Lin Chen
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI), Hsinchu 300, Taiwan; (M.-J.C.); (M.-D.W.); (Y.-L.C.)
| | - Hsun-Shuo Chang
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan; (H.-C.W.); (Y.-F.C.)
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan
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19
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Cheng MJ, Wu MD, Chen JJ, Chen CY, Aung T, Wu HC, Hsun-Hsuo-Chang, Lai MH. Compounds from Monascus sanguineus. Chem Nat Compd 2021. [DOI: 10.1007/s10600-021-03410-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Chopra B, Dhingra AK. Natural products: A lead for drug discovery and development. Phytother Res 2021; 35:4660-4702. [PMID: 33847440 DOI: 10.1002/ptr.7099] [Citation(s) in RCA: 110] [Impact Index Per Article: 36.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 03/01/2021] [Accepted: 03/09/2021] [Indexed: 12/29/2022]
Abstract
Natural products are used since ancient times in folklore for the treatment of various ailments. Plant-derived products have been recognized for many years as a source of therapeutic agents and structural diversity. A literature survey has been carried out to determine the utility of natural molecules and their modified analogs or derivatives as pharmacological active entities. This review presents a study on the importance of natural products in terms of drug discovery and development. It describes how the natural components can be utilized after small modifications in new perspectives. Various new modifications in structure offer a unique opportunity to establish a new molecular entity with better pharmacological potential. It was concluded that in this current era, new attempts are taken to utilize the compounds derived from natural sources as novel drug candidates, with a focus to find and discover new effective molecules that were referred to as "new entities of natural product drug discovery."
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Affiliation(s)
- Bhawna Chopra
- Department of Pharmaceutical Chemistry, Guru Gobind Singh College of Pharmacy, Yamuna Nagar, India
| | - Ashwani Kumar Dhingra
- Department of Pharmaceutical Chemistry, Guru Gobind Singh College of Pharmacy, Yamuna Nagar, India
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21
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Xiong X, Liu Y, Zhang J, Wang S, Li L, Gao M. Mutational analysis of MpPhy reveals magnetoreception and photosensitivity involvement in secondary metabolites biosynthesis in Monascus purpureus. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2021; 217:112164. [PMID: 33676287 DOI: 10.1016/j.jphotobiol.2021.112164] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 02/04/2021] [Accepted: 02/17/2021] [Indexed: 11/16/2022]
Abstract
Light or low frequency magnetic field (LF-MF) as one of the cultivation environments affects secondary metabolites (SMs) production of M. purpureus. Phytochrome (Phy) is a hybrid histidine kinase possessing dual properties of photoreceptor and kinase to sense red and far-red light. The interaction effects of LF-MF and light on SMs of M. purpureus was investigated by knocking out the Phy-like gene in M. purpureus (MpPhy) by homologous recombination. A MpPhy-deletion (ΔMpPhy) strain produced less Monascus pigments (MPs) and monacolin K (mon K) than the wild-type (WT) strain and reduced citrinin production by 78.3% on 10th day but didn't affect the biomass. These results indicated that the MpPhy gene is involved in SMs biosynthesis of M. purpureus. MPs production in WT was decreased significantly when the inoculum was exposed to white/blue/green/red light (500 Lux). But it in ΔMpPhy was no significant difference when exposed to white/red light. The colony size of ΔMpPhy was smaller on potato dextrose agar media containing 0.01% SDS. These results indicated that the deletion of MpPhy gene affected the aerial hyphae and increased sensitivity to cell membrane stress but decreased sensitivity to red light. The inoculum of both WT and ΔMpPhy was exposure to the LF-MF (50 Hz). The accumulation of WT secondary metabolites was not changed, while SMs production of ΔMpPhy was significantly enhanced under exposed to 2.0 mT LF-MF. This indicated that the decrease of SMs caused by the deletion of MpPhy gene was restored by LF-MF. It revealed that there is a crosstalk between magnetoreception and photosensitivity.
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Affiliation(s)
- Xiaoqian Xiong
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Yingbao Liu
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Jialan Zhang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Shaojin Wang
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Li Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China
| | - Mengxiang Gao
- College of Life Science, Yangtze University, Jingzhou, Hubei 434025, China.
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22
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Da Silva VL, Ienczak JL, Moritz D. Agro-industrial residues for the production of red biopigment by Monascus ruber: rice flour and sugarcane molasses. Braz J Microbiol 2021; 52:587-596. [PMID: 33651332 DOI: 10.1007/s42770-021-00456-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Accepted: 02/11/2021] [Indexed: 12/23/2022] Open
Abstract
Three culture media were studied for red pigment production by Monascus ruber in submerged cultivation: rice flour (20 g L-1), sugarcane molasses (30 g L-1), and, finally, molasses + rice flour (10 g L-1+10 g L-1); all culture media were added of 5 g L-1 glycine as nitrogen source. Rice flour showed pigment production of 7.05 UA510nm and molasses 5.08 UA510nm, and the mixture of rice flour and molasses showed the best result of 16.38 UA510nm. Molasses culture presented good results for cell biomass production of 11.09 g L-1. With these results, it was observed that one substrate presented good pigment production (rice flour) and another attained better results for cell biomass growth (molasses), and a third medium containing 10 g L-1 of rice flour + 10 g L-1 of molasses was formulated. The results for this mixture showed satisfactory results, with global pigment productivity of 0.097 UA510nm h-1 and maximum productivity rate of 0.17 UA510nm h-1. The high production and productivity obtained for the mixture of rice flour and molasses indicated that the production of red pigment by submerged fermentation, using the mixture of these low-cost culture media, may be promising in terms of commercial production.
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Affiliation(s)
- V L Da Silva
- Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Zip Code 88040-900, Brazil
| | - J L Ienczak
- Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Zip Code 88040-900, Brazil
| | - D Moritz
- Chemical Engineering and Food Engineering Department, Federal University of Santa Catarina - UFSC, Florianópolis, SC, Zip Code 88040-900, Brazil.
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Chen D, Wang Y, Chen M, Fan P, Li G, Wang C. Ammonium nitrate regulated the color characteristic changes of pigments in Monascus purpureus M9. AMB Express 2021; 11:3. [PMID: 33398480 PMCID: PMC7782668 DOI: 10.1186/s13568-020-01165-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Accepted: 12/08/2020] [Indexed: 01/18/2023] Open
Abstract
Monascus pigments (MPs) with different color characteristics, produced by submerged fermentation of Monascus purpureus M9, have potential application in food industry. In the present study, the effects and regulatory mechanisms of ammonium nitrate (AN) on the color characteristics of MPs were investigated. The concentration of intracellular pigments was significantly decreased when subjected to AN. The hue and lightness value indicated AN altered the total pigments appearance from original red to orange. The HPLC analysis for six major components of MPs showed that the production of rubropunctatin or monascorubrin, was significantly reduced to the undetectable level, whereas the yields of monascin, ankaflavin, rubropunctamine and monascorubramine, were apparently increased with AN supplement. To be noted, via real-time quantitative PCR strategy, the expression level of mppG, closely relative to orange pigments biosynthesis, was significantly down-regulated. However, the expression of mppE, involved in yellow pigments pathway, was up-regulated. Moreover, the broth pH value was dropped to 2.5–3.5 in the fermentation process resulted from AN treatment, along with the increased extracellular polysaccharide biosynthesis. Taken together, the change of MPs categories and amounts by AN might be the driving force for the color characteristics variation in M. purpureus M9. The present study provided useful data for producing MPs with different compositions and modified color characteristics.
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Ashok G, Mohan U, Boominathan M, Ravichandiran V, Viswanathan C, Senthilkumar V. Natural Pigments from Filamentous Fungi: Production and Applications. Fungal Biol 2021. [DOI: 10.1007/978-3-030-85603-8_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Oh HA, Kim MY, Lee YJ, Lee J, Jeong HS. Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
We aimed to develop an efficient process for producing red yeast rice (RYR) with different rice cultivars (Samkwang: used for cooking and Hangaru: used for processing) and amounts of added water (0–100%). Our analyses showed that Hangaru rice had a round starchy form with 18.62% amylose content, and Samkwang rice exhibited an angular starchy form with 15.29% amylose content. The in vitro enzymatic hydrolysis ratio was higher for Hangaru RYR (20.92–24.28%) than for Samakwang RYR (10.97–15.91%) with different amounts of water added. Hangaru RYR showed the highest color value with 60% added water; however, Samkwang RYR highest color value was at 40% added water. The total content of monacolin K was the highest (749.34 mg/kg) for Hangaru RYR treated with 60% added water. These results suggest that Hangaru rice supplemented with 60% water is the most suitable for producing RYR.
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Affiliation(s)
- Hyun Ah Oh
- Department of Food Science and Biotechnology , Chungbuk National University , Cheongju , Chungbuk , Republic of Korea
| | - Min Young Kim
- Department of Southern Area Crop Science , National Institute of Crop Science, Rural Development Administration , Gyeongnam , Republic of Korea
| | - Yoon Jeong Lee
- Department of Herbal Crop Research , National Institute of Horticultural and Herbal Science, Rural Development Administration , Eumseong , Chungbuk , Republic of Korea
| | - Junsoo Lee
- Department of Food Science and Biotechnology , Chungbuk National University , Cheongju , Chungbuk , Republic of Korea
| | - Heon Sang Jeong
- Department of Food Science and Biotechnology , Chungbuk National University , Cheongju , Chungbuk , Republic of Korea
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26
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Lebeau J, Petit T, Fouillaud M, Dufossé L, Caro Y. Alternative Extraction and Characterization of Nitrogen-Containing Azaphilone Red Pigments and Ergosterol Derivatives from the Marine-Derived Fungal Talaromyces sp. 30570 Strain with Industrial Relevance. Microorganisms 2020; 8:E1920. [PMID: 33287158 PMCID: PMC7761761 DOI: 10.3390/microorganisms8121920] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 11/28/2020] [Accepted: 12/01/2020] [Indexed: 01/18/2023] Open
Abstract
Many species of Talaromyces of marine origin could be considered as non-toxigenic fungal cell factory. Some strains could produce water-soluble active biopigments in submerged cultures. These fungal pigments are of interest due to their applications in the design of new pharmaceutical products. In this study, the azaphilone red pigments and ergosterol derivatives produced by a wild type of Talaromyces sp. 30570 (CBS 206.89 B) marine-derived fungal strain with industrial relevance were described. The strain was isolated from the coral reef of the Réunion island. An alternative extraction of the fungal pigments using high pressure with eco-friendly solvents was studied. Twelve different red pigments were detected, including two pigmented ergosterol derivatives. Nine metabolites were identified using HPLC-PDA-ESI/MS as Monascus-like azaphilone pigments. In particular, derivatives of nitrogen-containing azaphilone red pigment, like PP-R, 6-[(Z)-2-Carboxyvinyl]-N-GABA-PP-V, N-threonine-monascorubramin, N-glutaryl-rubropunctamin, monascorubramin, and presumed N-threonyl-rubropunctamin (or acid form of the pigment PP-R) were the major pigmented compounds produced. Interestingly, the bioproduction of these red pigments occurred only when complex organic nitrogen sources were present in the culture medium. These findings are important for the field of the selective production of Monascus-like azaphilone red pigments for the industries.
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Affiliation(s)
- Juliana Lebeau
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, CHEMBIOPRO, Université de La Réunion, 15 Avenue René Cassin, CS 92003, F-97744 Saint-Denis, France; (J.L.); (T.P.); (M.F.); (L.D.)
| | - Thomas Petit
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, CHEMBIOPRO, Université de La Réunion, 15 Avenue René Cassin, CS 92003, F-97744 Saint-Denis, France; (J.L.); (T.P.); (M.F.); (L.D.)
- Département Hygiène Sécurité Environnement (HSE), IUT La Réunion, Université de La Réunion, 40 Avenue de Soweto, BP 373, F-97455 Saint-Pierre, France
| | - Mireille Fouillaud
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, CHEMBIOPRO, Université de La Réunion, 15 Avenue René Cassin, CS 92003, F-97744 Saint-Denis, France; (J.L.); (T.P.); (M.F.); (L.D.)
| | - Laurent Dufossé
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, CHEMBIOPRO, Université de La Réunion, 15 Avenue René Cassin, CS 92003, F-97744 Saint-Denis, France; (J.L.); (T.P.); (M.F.); (L.D.)
| | - Yanis Caro
- Laboratoire de Chimie et de Biotechnologie des Produits Naturels, CHEMBIOPRO, Université de La Réunion, 15 Avenue René Cassin, CS 92003, F-97744 Saint-Denis, France; (J.L.); (T.P.); (M.F.); (L.D.)
- Département Hygiène Sécurité Environnement (HSE), IUT La Réunion, Université de La Réunion, 40 Avenue de Soweto, BP 373, F-97455 Saint-Pierre, France
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27
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Januschewski E, Bischof G, Thanh BN, Bergmann P, Jerz G, Winterhalter P, Heinz V, Juadjur A. Rapid UV/Vis Spectroscopic Dye Authentication Assay for the Determination and Classification of Reactive Dyes, Monascus Pigments, and Natural Dyes in Coloring Foodstuff. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11839-11845. [PMID: 33035423 DOI: 10.1021/acs.jafc.0c03676] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of water-soluble reddish colorings for food use. RaSDAY includes the processing of samples under different experimental conditions with pH variations and heat exposure. The absorbances measured are analyzed by principal component analysis and a k-nearest neighbors algorithm. As a result, classification of anthocyanins, betalains, and carmine and the detection of Monascus pigments, undeclared artificial food dyes, and reactive textile azo dyes can be performed by utilizing a rapid screening method. In 17 out of 20 samples of coloring food additives that were included in this work, reactive dyes, unpermitted Monascus pigments, and artificial food dyes were detected using the developed method. "Reactive Red 120", "Reactive Red 195", and "Reactive Red 198" were identified by subsequent 1H NMR spectroscopy in eight of those samples.
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Affiliation(s)
- Edwin Januschewski
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Greta Bischof
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Binh Nguyen Thanh
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Pia Bergmann
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Gerold Jerz
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Peter Winterhalter
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Volker Heinz
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Andreas Juadjur
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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28
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Higa Y, Kim YS, Altaf-Ul-Amin M, Huang M, Ono N, Kanaya S. Divergence of metabolites in three phylogenetically close Monascus species (M. pilosus, M. ruber, and M. purpureus) based on secondary metabolite biosynthetic gene clusters. BMC Genomics 2020; 21:679. [PMID: 32998685 PMCID: PMC7528236 DOI: 10.1186/s12864-020-06864-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 06/23/2020] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND Species of the genus Monascus are considered to be economically important and have been widely used in the production of yellow and red food colorants. In particular, three Monascus species, namely, M. pilosus, M. purpureus, and M. ruber, are used for food fermentation in the cuisine of East Asian countries such as China, Japan, and Korea. These species have also been utilized in the production of various kinds of natural pigments. However, there is a paucity of information on the genomes and secondary metabolites of these strains. Here, we report the genomic analysis and secondary metabolites produced by M. pilosus NBRC4520, M. purpureus NBRC4478 and M. ruber NBRC4483, which are NBRC standard strains. We believe that this report will lead to a better understanding of red yeast rice food. RESULTS We examined the diversity of secondary metabolite production in three Monascus species (M. pilosus, M. purpureus, and M. ruber) at both the metabolome level by LCMS analysis and at the genome level. Specifically, M. pilosus NBRC4520, M. purpureus NBRC4478 and M. ruber NBRC4483 strains were used in this study. Illumina MiSeq 300 bp paired-end sequencing generated 17 million high-quality short reads in each species, corresponding to 200 times the genome size. We measured the pigments and their related metabolites using LCMS analysis. The colors in the liquid media corresponding to the pigments and their related metabolites produced by the three species were very different from each other. The gene clusters for secondary metabolite biosynthesis of the three Monascus species also diverged, confirming that M. pilosus and M. purpureus are chemotaxonomically different. M. ruber has similar biosynthetic and secondary metabolite gene clusters to M. pilosus. The comparison of secondary metabolites produced also revealed divergence in the three species. CONCLUSIONS Our findings are important for improving the utilization of Monascus species in the food industry and industrial field. However, in view of food safety, we need to determine if the toxins produced by some Monascus strains exist in the genome or in the metabolome.
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Affiliation(s)
- Yuki Higa
- R&D Center, Kobayashi Pharmaceutical Co., Ltd, Ibaraki-shi, Toyokawa, 1-30-3, Osaka, Japan
| | - Young-Soo Kim
- R&D Center, Kobayashi Pharmaceutical Co., Ltd, Ibaraki-shi, Toyokawa, 1-30-3, Osaka, Japan
| | - Md Altaf-Ul-Amin
- Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma-shi, Takayama-cho, Nara, 8916-5, Japan
| | - Ming Huang
- Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma-shi, Takayama-cho, Nara, 8916-5, Japan
| | - Naoaki Ono
- Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma-shi, Takayama-cho, Nara, 8916-5, Japan.
- Data Science Center, Nara Institute of Science and Technology, Ikoma-shi, Takayama-cho, Nara, 8916-5, Japan.
| | - Shigehiko Kanaya
- Graduate School of Science and Technology, Nara Institute of Science and Technology, Ikoma-shi, Takayama-cho, Nara, 8916-5, Japan
- Data Science Center, Nara Institute of Science and Technology, Ikoma-shi, Takayama-cho, Nara, 8916-5, Japan
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29
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Structural characterisation and immunomodulatory activity of exopolysaccharides from liquid fermentation of Monascus purpureus (Hong Qu). Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105636] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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30
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Lin D, Liu Z, Shen R, Chen S, Yang X. Bacterial cellulose in food industry: Current research and future prospects. Int J Biol Macromol 2020; 158:1007-1019. [PMID: 32387361 DOI: 10.1016/j.ijbiomac.2020.04.230] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/10/2020] [Accepted: 04/26/2020] [Indexed: 12/11/2022]
Abstract
Bacterial cellulose, a pure exocellular polysaccharide produced by microorganisms, has many excellent properties as compared with plant-derived cellulose, including high water holding capability, high surface area, rheological properties, biocompatibility. Due to its suspending, thickening, water holding, stabilizing, bulking and fluid properties, BC has been demonstrated as a promising low calorie bulking ingredient for the development of novel rich functional foods of different forms such as powder gelatinous or shred foams, which facilitate its application in food industry. In this review, the recent reports on the biosynthesis, structure and general application of bacterial cellulose in food industry have been summarized and discussed. The main application of bacterial cellulose in current food industry includes raw food materials, additive ingredients, packing materials, delivery system, enzyme and cell immobilizers. In addition, we also propose the potential challenges and explore the solution of expanding the application of BC in various fields.
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Affiliation(s)
- Dehui Lin
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China.
| | - Zhe Liu
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Rui Shen
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
| | - Siqian Chen
- School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Xingbin Yang
- Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
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31
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Tan G, Hu M, Li X, Pan Z, Li M, Li L, Yang M. High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu. Front Microbiol 2020; 11:758. [PMID: 32390991 PMCID: PMC7188790 DOI: 10.3389/fmicb.2020.00758] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 03/30/2020] [Indexed: 01/08/2023] Open
Abstract
Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red sufu (RS) and white sufu (WS). Principal coordinate analysis and the unweighted pair group method with arithmetic means analysis of 16S rRNA genes revealed that the bacterial community structures of RS and WS differed dramatically. At the phylum level, the relative abundances of Firmicutes and Proteobacteria were significantly different between RS and WS (P < 0.01). Moreover, the abundances of Lactococcus and Tetragenococcus genera were significantly different between RS and WS (P < 0.01). Among metabolites, most free amino acids, few of volatile flavor compounds, and some organic acids showed significant differences between RS and WS (P < 0.05). Additionally, correlations between microbiota and metabolites were determined. Aggregated boosted tree analysis showed that formic acid had the highest relative influence (20.27%) on bacterial community diversity (Chao 1), following by arginine (5.38%), propanol (4.57%), oxalic acid (4.46%), and hexanol (4.43%). Moreover, Streptococcaceae and Moraxellaceae had the highest relative influence on the concentration of formic acid (12.84% and 8.75%, respectively). The profiles obtained in this study improve our understanding of the relationships between bacterial flora and metabolites in different types of sufu. These findings may help us interpret the roles of bacterial communities in the flavor and characteristics of sufu.
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Affiliation(s)
- Guiliang Tan
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Min Hu
- Guangdong Key Laboratory of Integrated Agro-Environmental Pollution Control and Management, Guangdong Institute of Eco-Environmental Science and Technology, Guangdong Academy of Sciences, Guangzhou, China
- National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou, China
| | - Xueyan Li
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Ziqiang Pan
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Mei Li
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Lin Li
- School of Material Science and Food Engineering, Zhongshan Institute, University of Electronic Science and Technology of China, Zhongshan, China
| | - Maoxun Yang
- Zhuhai Da Hengqin Science and Technology Development Co., Ltd., Zhuhai, China
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32
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33
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Overexpression of global regulator LaeA increases secondary metabolite production in Monascus purpureus. Appl Microbiol Biotechnol 2020; 104:3049-3060. [DOI: 10.1007/s00253-020-10379-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/05/2020] [Accepted: 01/14/2020] [Indexed: 12/25/2022]
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34
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RamyaSree B, Jose PA, Divakar K. Fermentative Production of Secondary Metabolites from Bioengineered Fungal Species and Their Applications. Fungal Biol 2020. [DOI: 10.1007/978-3-030-41870-0_11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Klingelhöfer I, Morlock GE. Lovastatin in lactone and hydroxy acid forms and citrinin in red yeast rice powders analyzed by HPTLC-UV/FLD. Anal Bioanal Chem 2019; 411:6655-6665. [PMID: 31410535 DOI: 10.1007/s00216-019-02039-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/09/2019] [Accepted: 07/17/2019] [Indexed: 01/02/2023]
Abstract
For the analysis of pigment-rich red yeast rice products, a fast quantitative high-performance thin-layer chromatography (HPTLC) method was newly developed and validated. The active ingredient lovastatin, present in lactone (LL) and hydroxy acid forms (LH), as well as the mycotoxin citrinin were analyzed in 19 red yeast rice products, including powders, dietary supplements, and Chinese proprietary medicines (Xuezhikang and Zhibituo). The HPTLC method including sample preparation allows a high throughput of matrix-rich samples (10 min per analysis) and is highly cost-efficient (running costs of 0.5 Euro per analysis). For a fast protocol, application volumes up to 10 μL were selected although higher application volumes will lower still the LODs, which were 30 mg/kg for LL and LH as well as 4 mg/kg for citrinin. Thanks to the minimalistic sample preparation, the overall mean recovery rate was good (109.9% ± 5.9%; repeated measurements of the three analytes per fresh sample preparation at three spike levels). Repeated calibrations (five per analyte) in the red yeast rice matrix showed highly satisfying determination coefficients (≥ 0.9991; mean 0.9996). For three analytes at three concentration levels, the obtained mean intermediate precisions in red yeast rice matrix analyzed over the whole procedure including sample preparation were highly satisfying (≤ 2.6%). Citrinin was not detectable in the samples down to the given LOD of 4.0 mg/kg for the 10-μL sample volume applied. The mean content of lovastatin in 15 RYR powders was 8.7 g/kg, with a rang of 1.5-26.2 g/kg. The content of lovastatin in Zhibituo tablets and Xuezhikang capsules was determined to be 2.7 and 11.1 g/kg, respectively. The two commercially available RYR dietary supplement samples showed the highest lovastatin contents of 40.7 and 41.4 g/kg. By these figures of merit, the HPTLC method was proven to be suited for the control of such matrix-rich, fermented food. Graphical abstract.
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Affiliation(s)
- Ines Klingelhöfer
- Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Center, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany
| | - Gertrud E Morlock
- Institute of Nutritional Science, Chair of Food Science, and Interdisciplinary Research Center, Justus Liebig University Giessen, Heinrich-Buff-Ring 26-32, 35392, Giessen, Germany.
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36
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Benzenoid Derivatives and Amide Constituents of the Monascus sp.-Fermented Rice. Chem Nat Compd 2019. [DOI: 10.1007/s10600-019-02813-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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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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38
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Liu BY, Xu F, Bai J, Yan DJ, Zhang L, Zhang D, Hu YC. Six new monacolin analogs from red yeast rice. Chin J Nat Med 2019; 17:394-400. [PMID: 31171275 DOI: 10.1016/s1875-5364(19)30046-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Indexed: 11/29/2022]
Abstract
Six novel monacolin analogs, monacolins V1-V6 (1-6), together with seven known ones (7-13), were isolated from the ethyl acetate extract of red yeast rice. Their structures and absolute configurations were determined by spectroscopic methods, especially 2D NMR (1H-1HCOSY, HSQC, HMBC, and NOESY/ROESY) and CD spectroscopic analyses as well as chemical derivation. Monacolins V2 (2) and V3 (3) represent the first examples of monacolins with 3-hydroxybutyrate substitute. The anti-inflammatory inhibitory activities against the lipopolysaccharide (LPS) induced NO production in BV-2 cells as well as antioxidant activities against rat liver microsomal lipid peroxidation were evaluated.
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Affiliation(s)
- Bing-Yu Liu
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China
| | - Fei Xu
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China
| | - Jian Bai
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China
| | - Dao-Jiang Yan
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China
| | - Le Zhang
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China
| | - Dan Zhang
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China
| | - You-Cai Hu
- State Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College, Beijing 100050, China.
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39
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Zhang C, Chai S, Hao S, Zhang A, Zhu Q, Zhang H, Wang C. Effects of glutamic acid on the production of monacolin K in four high-yield monacolin K strains in Monascus. Appl Microbiol Biotechnol 2019; 103:5301-5310. [DOI: 10.1007/s00253-019-09752-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 03/04/2019] [Accepted: 03/06/2019] [Indexed: 12/27/2022]
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40
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Zhen Z, Xiong X, Liu Y, Zhang J, Wang S, Li L, Gao M. NaCl Inhibits Citrinin and Stimulates Monascus Pigments and Monacolin K Production. Toxins (Basel) 2019; 11:toxins11020118. [PMID: 30769930 PMCID: PMC6409629 DOI: 10.3390/toxins11020118] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 02/08/2019] [Accepted: 02/13/2019] [Indexed: 12/23/2022] Open
Abstract
Applications of beneficial secondary metabolites produced by Monascus purpureus (M. purpureus) could be greatly limited for citrinin, a kidney toxin. The link of NaCl with cell growth and secondary metabolites in M. purpureus was analyzed with supplementations of different concentrations of NaCl in medium. The content of citrinin was reduced by 48.0% but the yellow, orange, red pigments and monacolin K productions were enhanced by 1.7, 1.4, 1.4 and 1.4 times, respectively, compared with those in the control using NaCl at 0.02 M at the 10th day of cultivation. NaCl didn’t affect the cell growth of M. purpureus. This was verified through the transcriptional up-regulation of citrinin synthesis genes (pksCT and ctnA) and the down-regulation of the Monascus pigments (MPs) synthesis genes (pksPT and pigR). Moreover, the reactive oxygen species (ROS) levels were promoted by NaCl at the 2nd day of cultivation, and then inhibited remarkably with the extension of fermentation time. Meanwhile, the activities of superoxide dismutase (SOD) and catalase (CAT), and the contents of total glutathione (T-GSH) were significantly enhanced in the middle and late stages of cultivation. The inhibition effect on colony size and the growth of aerial mycelia was more obvious with an increased NaCl concentration. Acid and alkaline phosphatase (ACP and AKP) activities dramatically increased in NaCl treatments. NaCl could participate in secondary metabolites synthesis and cell growth in M. purpureus.
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Affiliation(s)
- Zhixin Zhen
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Xiaoqian Xiong
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Yingbao Liu
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Jialan Zhang
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Shaojin Wang
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Li Li
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
| | - Mengxiang Gao
- College of Life Science, Yangtze University, Jingzhou 434025, Hubei, China.
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41
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Krishnamurthy S, Narasimha Murthy K, Thirumale S. Characterization of ankaflavin from Penicillium aculeatum and its cytotoxic properties. Nat Prod Res 2018; 34:1630-1635. [PMID: 30587035 DOI: 10.1080/14786419.2018.1522633] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
The pigment was extracted from Penicillium aculeatum, purified and characterized as Ankaflavin by spectroscopic analysis. The stability of the pigment was determined under various conditions and was found to possess high stability. The cytotoxicity property of the purified pigment was determined by MTT assay in MCF-7, HCT116 and PC-3 and the studies were compared with its activity in CHOK1 cells. In MCF-7 and in CHOK 1 cells, the pigment exhibited very less toxicity. However, significant cytotoxicity was observed in HCT116 and PC-3 cells with IC50 of 162 μg mL-1 and 85 μg mL-1 for HCT116 and PC-3 cells respectively. In vitro toxicity was tested by haemolysis assay and MTT assay in HEK 293 cells. The pigment showed least cytotoxicity (<5%) at 160 and 320 μg mL-1 concentrations HEK 293 cells and negligible (<5%) toxicity on human erythrocytes at 160 and 320 μg mL-1, the highest concentrations tested.
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Affiliation(s)
- Soumya Krishnamurthy
- Department of Microbiology, Field Marshal K. M. Cariappa College, A Constituent College of Mangalore University, Karnataka, India
| | | | - Sharmila Thirumale
- Department of Microbiology and Biotechnology, Jnanabharathi Campus, Bangalore University, Bangalore, India
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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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Wu HC, Cheng MJ, Wu MD, Chen JJ, Chen YL, Chang HS, Chen KP. Secondary metabolites from the fermented rice of the fungus Monascus purpureus and their bioactivities. Nat Prod Res 2018; 33:3541-3550. [DOI: 10.1080/14786419.2018.1488698] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ho-Cheng Wu
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University , Kaohsiung , Taiwan
| | - Ming-Jen Cheng
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI) , Hsinchu , Taiwan
| | - Ming-Der Wu
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI) , Hsinchu , Taiwan
| | - Jih-Jung Chen
- Faculty of Pharmacy, School of Pharmaceutical Sciences, National Yang-Ming University , Taipei , Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University , Taichung 404 , Taiwan
| | - Yen-Lin Chen
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI) , Hsinchu , Taiwan
| | - Hsun-Shuo Chang
- Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University , Kaohsiung , Taiwan
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University , Kaohsiung , Taiwan
| | - Kai-Ping Chen
- Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI) , Hsinchu , Taiwan
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Sharma P, Singh TA, Bharat B, Bhasin S, Modi H. Approach towards different fermentative techniques for the production of bioactive actinobacterial melanin. BENI-SUEF UNIVERSITY JOURNAL OF BASIC AND APPLIED SCIENCES 2018. [DOI: 10.1016/j.bjbas.2018.08.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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Zaccarim BR, de Oliveira F, Passarini MRZ, Duarte AWF, Sette LD, Jozala AF, Teixeira MFS, de Carvalho Santos-Ebinuma V. Sequencing and phylogenetic analyses oftalaromyces amestolkiaefrom amazon: A producer of natural colorants. Biotechnol Prog 2018; 35:e2684. [DOI: 10.1002/btpr.2684] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2018] [Revised: 03/27/2018] [Accepted: 06/11/2018] [Indexed: 11/06/2022]
Affiliation(s)
- Bruna R. Zaccarim
- Dept. of Bioprocess and Biotechnology, School of Pharmaceutical Sciences; Universidade Estadual Paulista - UNESP; Araraquara São Paulo Brazil
| | - Fernanda de Oliveira
- Dept. of Bioprocess and Biotechnology, School of Pharmaceutical Sciences; Universidade Estadual Paulista - UNESP; Araraquara São Paulo Brazil
| | - Michel R. Z. Passarini
- Divisão de Recursos Microbianos, Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas; Universidade Estadual de Campinas; Paulínia São Paulo Brazil
| | - Alysson W. F. Duarte
- Divisão de Recursos Microbianos, Centro Pluridisciplinar de Pesquisas Químicas, Biológicas e Agrícolas; Universidade Estadual de Campinas; Paulínia São Paulo Brazil
| | - Lara D. Sette
- Dept. of Biochemistry and Microbiology; Inst. of Biosciences, Universidade Estadual Paulista - UNESP; Rio Claro São Paulo Brazil
| | - Angela F. Jozala
- Dept. of Technological and Environmental Processes; Universidade de Sorocaba - UNISO; Sorocaba Brazil
| | - Maria F. S. Teixeira
- Culture Collection DPUA/UFAM; Universidade Federal do Amazonas; 077-000, Manaus Amazonas Brazil
| | - Valéria de Carvalho Santos-Ebinuma
- Dept. of Bioprocess and Biotechnology, School of Pharmaceutical Sciences; Universidade Estadual Paulista - UNESP; Araraquara São Paulo Brazil
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Liang B, Du X, Li P, Sun C, Wang S. MptriA, an Acetyltransferase Gene Involved in Pigment Biosynthesis in M. purpureus YY-1. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4129-4138. [PMID: 29633617 DOI: 10.1021/acs.jafc.8b00661] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Monascus pigments (Mps) have been used as food colorants for several centuries in Asian countries. MptriA is a putative acetyltransferase gene involved in the MPs biosynthesis. To analyze the function of MptriA, an MptriA disruption strain (Δ MptriA) and a complementation strain (Δ MptriA:: MptriA) were successfully obtained In addition to the loss of color, the disruption of MptriA had little effect on the phenotypes during growth on four different media. The Δ MptriA strain showed decreased pigment and citrinin production during the liquid-fermentation process. Transcriptional analysis showed that the expression of several genes involved in the synthesis of pigments and citrinin was down-regulated in Δ MptriA. These results demonstrated that the role of MptriA was to transfer an acyl group to the pyranoquinone structure of the polyketide chromophore during Monascus pigment biosynthesis and to influence the citrinin biosynthesis pathway. This study contributes to the exploration of pigment biosynthesis in M. purpureus.
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Affiliation(s)
- Bin Liang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology) , Ministry of Education , Tianjin 300457 , China
| | - Xinjun Du
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology) , Ministry of Education , Tianjin 300457 , China
| | - Ping Li
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology) , Ministry of Education , Tianjin 300457 , China
| | - Chanchan Sun
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology) , Ministry of Education , Tianjin 300457 , China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology) , Ministry of Education , Tianjin 300457 , China
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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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Chen D, Xue Y, Chen M, Li Z, Wang C. Optimization of submerged fermentation medium for citrinin-free monascin production by Monascus. Prep Biochem Biotechnol 2018; 46:772-779. [PMID: 26950801 DOI: 10.1080/10826068.2015.1135461] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Microbial fermentation of citrinin-free Monascus pigments is in favor in the development of food industry. This study investigated the influences of carbon source, nitrogen source, and mineral salts on the cell growth, monascin (MS), and citrinin (CT) production in Monascus M9. A culture medium composition was established for maximizing the production of citrinin-free MS in submerged culture, as follows: 50 g/L Japonica rice powder, 20 g/L NH4NO3, 3 g/L NaNO3, 1.5 g/L KH2PO4, 1 g/L MgSO4 · 7H2O, 0.2 g/L MnSO4. Under these conditions, no CT was detectable by high performance liquid chromatography. The yield of MS reached 14.11 mg/g, improving approximately 30% compared with before optimization.
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Affiliation(s)
- Di Chen
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Yuan Xue
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Mianhua Chen
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Zhenjing Li
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Changlu Wang
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
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Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review. Molecules 2018; 23:molecules23010098. [PMID: 29301350 PMCID: PMC6017178 DOI: 10.3390/molecules23010098] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Revised: 12/09/2017] [Accepted: 12/18/2017] [Indexed: 11/16/2022] Open
Abstract
The production of Monascus pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural textile dye. In addition to these traditional purposes, Monascus pigments have been recently favored for a variety of commercial and academic purposes. Pigments and derivatives formed during Monascus fermentation have pharmaceutical and clinical properties that can counteract common diseases, including obesity, type-2 diabetes, and cancer. Various research attempts have investigated the optimum conditions for this derived compound synthesis, as well as the still-unknown bio-functional effects. Recently, several studies were conducted using Monascus sp. KCCM 10093 and its derivatives. These experimental outcomes potentially reflect the bio-functional features of Monascus sp. KCCM 10093. However, no publication to date provides an overview of Monascus sp. KCCM 10093's unique metabolite products, functionalities, or biological pathways. In order to develop profitable commercial applications of Monascus sp. KCCM 10093, it is necessary not only to conduct continuous research, but also to systematically organize previous Monascus studies. The goals of this review are to investigate the current derivatives of Monascus sp. KCCM 10093 pigments-some of which have demonstrated newly-identified functionality-and the relevant uses of these molecules for pharmaceutical or nutraceutical purposes.
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Huang T, Tan H, Chen G, Wang L, Wu Z. Rising temperature stimulates the biosynthesis of water-soluble fluorescent yellow pigments and gene expression in Monascus ruber CGMCC10910. AMB Express 2017. [PMID: 28651383 PMCID: PMC5483225 DOI: 10.1186/s13568-017-0441-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Monascus species can produce secondary metabolites that have a polyketide structure. In this study, four types of extracellular water-soluble yellow pigments (Y1–Y4) were generated by submerged fermentation with Monascus ruber CGMCC 10910, of which Y3 and Y4 had strong yellow fluorescence. The composition of the pigment mixtures was closely related to the fermentation temperature. The dominating pigments changed from Y1 to Y3 and Y4 when fermentation temperature increased from 30 to 35 °C. Increasing the temperature to 35 °C changed the metabolic pathways of the pigments, which inhibited the biosynthesis of Y1 and enhanced the biosynthesis of Y3 and Y4. Moreover, the yield of Y1 reduced insignificantly, while the yields of Y3 and Y4 increased by 98.21 and 79.31% respectively under two-stage temperature fermentation condition. The expression levels of the relative pigment biosynthetic genes, such as MpFasA2, MpFasB2, MpPKS5, mppR1, mppB, and mppE, were up-regulated at 35 °C. The two-stage temperature strategy is a potential method for producing water-soluble Monascus yellow pigments with strong yellow fluorescence.
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