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Feng SS, Li W, Hu YJ, Feng JX, Deng J. The biological activity and application of Monascus pigments: a mini review. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0235] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Abstract
Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used in food industry as food pigments and preservatives, which have the stability of light resistance, high temperature resistance and acid-base change resistance. In addition, the antioxidant, antibacterial, antiviral and anti-tumor biological activities of MPs have also attracted people’s attention. Moreover, Due to the presence of citrinin, the safety of MPs still needs to be discussed and explored. In this paper, the production, biological activity, application in various fields and methods of detection and reduction of citrinin of MPs were reviewed, which provide new insights into the study and safe application related to human different diseases, medicines or health care products with MPs as active substances.
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Affiliation(s)
- Shan-Shan Feng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Wen Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Yong-Jun Hu
- Department of Ultrasound , Hunan Provincial People’s Hospital, The First Affiliated Hospital of Hunan Normal University , Changsha , Hunan 410002 , China
| | - Jian-Xiang Feng
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization , National Engineering Research Center of Rice and Byproduct Deep Processing , College of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , China
- College of Life Sciences and Chemistry , Hunan University of Technology, Zhuzhou , China
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Textural, Sensory and Volatile Compounds Analyses in Formulations of Sausages Analogue Elaborated with Edible Mushrooms and Soy Protein Isolate as Meat Substitute. Foods 2021; 11:foods11010052. [PMID: 35010178 PMCID: PMC8750815 DOI: 10.3390/foods11010052] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 11/17/2022] Open
Abstract
In this study, edible mushroom and soybean protein isolate (SPI) were used to prepare a fibrous meat analogue using thermos-extrusion and the extruded mushroom-based meat analogue as meat replacer was further developed with different formulations in fabricating sausage analogues. The effect of water content (35%, 70% and 100%), three types of edible mushroom (Lentinus edodes, Pleurotus ostreatus, Coprinus comatus and a mixture of equal proportions) and their amounts (from 15% to 100%) on the physicochemical and structural profiles were studied. The results showed that the extruded mushroom-based meat analogue prepared from Coprinus comatus (15% addition) and SPI with a water content of 35% exhibited close textural profiles to real beef. Furthermore, a texture profile analysis (TPA) combined with a principal component analysis (PCA) was conducted to compare and assess the textural traits of the sausage analogues with similar commercial products. The characterization and comparison of the flavor profile of post-processing mushroom-based meat sausage analogues (MMSA) were performed using headspace-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). A total of 64 volatile compounds were identified, and the content in dried-processing treatment was significantly higher than for steamed-processing, which indicated that the natural fermentation process contributed to the increase in aroma substances in the non-animal sourced sausage. This study developed a feasible method to fabricate a meat replacement and to create high added-value products, which offer an opportunity for developing non-animal products with satisfactory sensory properties and flavor profiles.
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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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Husakova M, Plechata M, Branska B, Patakova P. Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores. Front Microbiol 2021; 12:686100. [PMID: 34108955 PMCID: PMC8180847 DOI: 10.3389/fmicb.2021.686100] [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: 03/26/2021] [Accepted: 04/27/2021] [Indexed: 11/14/2022] Open
Abstract
The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl.
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Affiliation(s)
- Marketa Husakova
- Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia
| | - Michaela Plechata
- Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia
| | - Barbora Branska
- Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia
| | - Petra Patakova
- Department of Biotechnology, University of Chemistry and Technology Prague, Prague, Czechia
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Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10248867] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
The color of food is a critical factor influencing its general acceptance. Owing to the effects of chemical colorants on health, current research is directly aimed at producing natural and healthy food colorants from microbial sources. A pigment-producing fungal isolate, obtained from soil samples and selected based on its rapidity and efficiency in producing red pigments, was identified as Monascus ruber OMNRC45. The culture conditions were optimized to enhance pigment production under submerged fermentation. The optimal temperature and pH for the highest red pigment yield were 30 °C and 6.5, respectively. The optimum carbon and nitrogen sources were rice and peptone, respectively. The usefulness of the pigment produced as a food colorant was evaluated by testing for contamination by the harmful mycotoxin citrinin and assessing its biosafety in mice. In addition, sensory evaluation tests were performed to evaluate the overall acceptance of the pigment as a food colorant. The results showed that M. ruber OMNRC45 was able to rapidly and effectively produce dense natural red pigment under the conditions of submerged fermentation without citrinin production. The findings of the sensory and biosafety assessments indicated the biosafety and applicability of the red Monascus pigment as a food colorant.
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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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Sahiner N. Amino acid‐derived Poly(
L
‐Lysine
) (p
(LL
)) microgel as a versatile biomaterial: Hydrolytically degradable, drug carrying, chemically modifiable and antimicrobial material. POLYM ADVAN TECHNOL 2020. [DOI: 10.1002/pat.4936] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Nurettin Sahiner
- Department of Chemistry & Nanoscience and Technology Research and Application CenterCanakkale Onsekiz Mart University Canakkale Turkey
- Department of OphthalmologyMorsani College of Medicine Tampa FL USA
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Theoretical basis of nitrosomyoglobin formation in a dry sausage model by coagulase-negative staphylococci: Behavior and expression of nitric oxide synthase. Meat Sci 2019; 161:108022. [PMID: 31838366 DOI: 10.1016/j.meatsci.2019.108022] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 10/22/2019] [Accepted: 11/25/2019] [Indexed: 01/04/2023]
Abstract
Three coagulase-negative staphylococci (CNS) species were investigated for gene expression of nitric oxide synthase (NOS) and the ability of nitrosomyoglobin (NO-Mb) formation in a dry sausage model without nitrite addition. The expression of nos gene was systematically proven from DNA to RNA to protein, and nitric oxide (NO) generation was also directly detected. In the dry sausage model system, the redness (a*-values) of samples inoculated with the three CNS species were higher than those inoculated with Pediococcus pentosaceus and the control (P < 0.05). The results from UV-vis and electron spin resonance spectroscopies revealed that pentacoordinate NO-Mb was formed in the sausages with either CNS or nitrite added. The sausage inoculated with Staphylococcus vitulinus had the highest NO-Mb content among the CNS-treated sausages. Dimer interface residues and phosphorylation sites of NOS in . itulinus differ from the other two CNS species as revealed by amino acid sequences, which may be responsible for the different catalytic activities.
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Lei M, Liu J, Fang Y, Shao Y, Li L, Yu JH, Chen F. Effects of Different G-Protein α-Subunits on Growth, Development and Secondary Metabolism of Monascus ruber M7. Front Microbiol 2019; 10:1555. [PMID: 31354659 PMCID: PMC6632705 DOI: 10.3389/fmicb.2019.01555] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2019] [Accepted: 06/21/2019] [Indexed: 11/13/2022] Open
Abstract
Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years. At present, their fermented products are widely used as food additives and nutraceutical supplements worldwide owing to their production of beneficial secondary metabolites. Heterotrimeric G-protein signaling pathways participate in regulating multiple biological processes in fungi. Previously, we identified three Monascus ruber M7 G-protein α subunits (Mga1–3) and demonstrated that Mga1 can regulate growth, reproduction and some secondary metabolites’ production. Here, we systematically analyzed and compared the roles of mga1–3 by combining single- and double-gene(s) knockouts and their transcriptomic data. First, mga2 and mga3 knock-out mutants and pairwise combinations of mga1–3 deletion strains were generated. Then the changes in growth, development and the main secondary metabolites, Monascus pigments and citrinin, in these mutants were systematically compared with M. ruber M7. Moreover, RNA-Seq analyses of these mutants were performed. All three Gα subunits worked together to regulate biological processes in M. ruber M7, with Mga1 playing a major role, while Mga2 and Mga3 playing supplemental roles. According to the existing literatures which we can find, gene knock-out mutants of the pairwise combination of mga1–3 and their transcriptome analysis are first reported in this study. The current results have clearly demonstrated the functional division of Mga1–3 in M. ruber M7, and could provide a deeper understanding of the effects of different Gα subunits on growth, development and secondary metabolism in other filamentous fungi.
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Affiliation(s)
- Ming Lei
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiao Liu
- Institute of Quality Standard and Testing Technology for Agro-Products, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yang Fang
- National Engineering Research Center for Natural Medicines, Chengdu, China
| | - Yanchun Shao
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Li Li
- College of Life Science, Yangtze University, Jingzhou, China
| | - Jae-Hyuk Yu
- Departments of Bacteriology and Genetics, University of Wisconsin - Madison, Madison, WI, United States.,Department of Systems Biotechnology, Konkuk University, Seoul, South Korea
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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Liu P, Wang S, Zhang H, Wang H, Kong B. Influence of glycated nitrosohaemoglobin prepared from porcine blood cell on physicochemical properties, microbial growth and flavour formation of Harbin dry sausages. Meat Sci 2019; 148:96-104. [DOI: 10.1016/j.meatsci.2018.10.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 12/26/2022]
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l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO 2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation. Food Chem 2019; 284:219-226. [PMID: 30744849 DOI: 10.1016/j.foodchem.2019.01.116] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 01/18/2019] [Accepted: 01/20/2019] [Indexed: 02/02/2023]
Abstract
This study aimed to evaluate the effects of l-lysine (Lys)/l-arginine (Arg)/l-cysteine (Cys) on the color of cured sausage and the possible mechanism underlying these effects. The results indicated that the combined addition of Arg/Lys/Cys and NaNO2 effectively increased the a* values and nitroso pigment content but decreased the MetMb(Fe3+) content in cured sausage, compared with the individual addition of Arg/Lys/Cys and NaNO2. The cured sausage treated with combined Arg/Lys/Cys and NaNO2 contained significantly lower residual nitrite than those treated with only NaNO2. UV-vis spectroscopy and electron paramagnetic resonance spectroscopy revealed that pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the cured sausage treated with NaNO2 or combined Arg/Lys/Cys and NaNO2 and higher content in the latter one. The results suggest that Arg/Lys/Cys hindered myoglobin oxidation and promoted pentacoordinate nitrosylmyoglobin formation, which could contribute to the improved color of cured sausage. The results are of interest in the meat industry.
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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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da Costa JPV, Vendruscolo F. Production of red pigments by Monascus ruber CCT 3802 using lactose as a substrate. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.05.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Feng Y, Chen W, Chen F. A Monascus pilosus MS-1 strain with high-yield monacolin K but no citrinin. Food Sci Biotechnol 2016; 25:1115-1122. [PMID: 30263383 DOI: 10.1007/s10068-016-0179-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 05/30/2016] [Accepted: 06/03/2016] [Indexed: 11/30/2022] Open
Abstract
Monacolin K (MK) produced by Monascus spp. is mostly used to regulate cholesterol level, while it can be contaminated by citrinin, a mycotoxin yielded by some Monascus strains. To develop production of citrinin-free MK, an M. sp. MS-1 strain, identified as M. pilosus by morphologies and internal transcribed spacer sequences analysis, was isolated from red fermented rice. After 14 days of fermentation, yields of citrinin-free MK could be up to 0.58 mg/mL and 16.45 mg/g in liquid- and solidstate fermentation products under optimal conditions, respectively. Further determination revealed that no citrinin biosynthesis related genes such as ctnA, pksCT, ctnE, and ctnR were detected. Thus, HPLC combined with citrinin-related gene analyses can be used for rapid screening of non-citrinin production Monascus strains.
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Affiliation(s)
- Yanli Feng
- 1Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070 China
- 2Hubei Key Laboratory of Edible Wild Plants Conservation & Utilization (Hubei Normal University), Huangshi, 435002 China
| | - Wanping Chen
- 1Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070 China
| | - Fusheng Chen
- 1Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070 China
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The role of monoxide hemoglobin in color improvement of chicken sausage. Food Sci Biotechnol 2016; 25:409-414. [PMID: 30263284 DOI: 10.1007/s10068-016-0056-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 12/10/2015] [Accepted: 12/13/2015] [Indexed: 10/22/2022] Open
Abstract
The role of monoxide hemoglobin (COHb) in improvement of chicken sausage color was investigated. COHb and NaNO2 synergistically increased a* values. Addition of 0.1% COHb decreased the residual nitrite content in the presence of 0.001% NaNO2. Compared with controls, the combined treatment resulted in significantly higher nitroso pigment contents while the single treatment resulted in slightly higher nitroso pigment contents. Visible spectrometry indicated that both nitrosohemochrome (NH) and hematin were the main ingredients of pigments extracted from chicken sausage treated with a combination of 0.006% NaNO2 and 0.6% COHb. Formation of NH and hematin caused an increase in a* values and a decrease in L* values, respectively. COHb showed potential for use in meat product formulations.
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