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Gong Y, Li S, Liu Q, Chen F, Shao Y. CRISPR/Cas9 system is a suitable gene targeting editing tool to filamentous fungus Monascus pilosus. Appl Microbiol Biotechnol 2024; 108:154. [PMID: 38240803 PMCID: PMC10799099 DOI: 10.1007/s00253-023-12865-x] [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: 06/04/2023] [Revised: 10/08/2023] [Accepted: 10/18/2023] [Indexed: 01/22/2024]
Abstract
Monascus pilosus has been used to produce lipid-lowering drugs rich in monacolin K (MK) for a long period. Genome mining reveals there are still many potential genes worth to be explored in this fungus. Thereby, efficient genetic manipulation tools will greatly accelerate this progress. In this study, we firstly developed the protocol to prepare protoplasts for recipient of CRISPR/Cas9 system. Subsequently, the vector and donor DNA were co-transformed into recipients (106 protoplasts/mL) to produce 60-80 transformants for one test. Three genes (mpclr4, mpdot1, and mplig4) related to DNA damage response (DDR) were selected to compare the gene replacement frequencies (GRFs) of Agrobacterium tumefaciens-mediated transformation (ATMT) and CRISPR/Cas9 gene editing system (CGES) in M. pilosus MS-1. The results revealed that GRF of CGES was approximately five times greater than that of ATMT, suggesting that CGES was superior to ATMT as a targeting gene editing tool in M. pilosus MS-1. The inactivation of mpclr4 promoted DDR via the non-homologous end-joining (NHEJ) and increased the tolerances to DNA damaging agents. The inactivation of mpdot1 blocked DDR and led to the reduced tolerances to DNA damaging agents. The inactivation of mplig4 mainly blocked the NHEJ pathway and led to obviously reduced tolerances to DNA damaging agents. The submerged fermentation showed that the ability to produce MK in strain Δmpclr4 was improved by 52.6% compared to the wild type. This study provides an idea for more effective exploration of gene functions in Monascus strains. KEY POINTS: • A protocol of high-quality protoplasts for CGES has been developed in M. pilosus. • The GRF of CGES was about five times that of ATMT in M. pilosus. • The yield of MK for Δmpclr4 was enhanced by 52.6% compared with the wild type.
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Affiliation(s)
- Yunxia Gong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Shengfa Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Qianrui Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Fusheng Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, 430070, China
| | - Yanchun Shao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, 430070, China.
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2
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Tang G, Man H, Wang J, Zou J, Zhao J, Han J. An oxidoreductase gene CtnD involved in citrinin biosynthesis in Monascus purpureus verified by CRISPR/Cas9 gene editing and overexpression. Mycotoxin Res 2023; 39:247-259. [PMID: 37269452 DOI: 10.1007/s12550-023-00491-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 05/19/2023] [Accepted: 05/23/2023] [Indexed: 06/05/2023]
Abstract
Monascus produces a kind of mycotoxin, citrinin, whose synthetic pathway is still not entirely clear. The function of CtnD, a putative oxidoreductase located upstream of pksCT in the citrinin gene cluster, has not been reported. In this study, the CtnD overexpressed strain and the Cas9 constitutively expressed chassis strain were obtained by genetic transformation mediated by Agrobacterium tumefaciens. The pyrG and CtnD double gene-edited strains were then obtained by transforming the protoplasts of the Cas9 chassis strain with in vitro sgRNAs. The results showed that overexpression of CtnD resulted in significant increases in citrinin content of more than 31.7% and 67.7% in the mycelium and fermented broth, respectively. The edited CtnD caused citrinin levels to be reduced by more than 91% in the mycelium and 98% in the fermented broth, respectively. It was shown that CtnD is a key enzyme involved in citrinin biosynthesis. RNA-Seq and RT-qPCR showed that the overexpression of CtnD had no significant effect on the expression of CtnA, CtnB, CtnE, and CtnF but led to distinct changes in the expression of acyl-CoA thioesterase and two MFS transporters, which may play an unknown role in citrinin metabolism. This study is the first to report the important function of CtnD in M. purpureus through a combination of CRISPR/Cas9 editing and overexpression.
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Affiliation(s)
- Guangfu Tang
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Haiqiao Man
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Jiao Wang
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Jie Zou
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China
| | - Jiehong Zhao
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China.
| | - Jie Han
- Key Lab of Pharmacognostics of Guizhou Province, College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang, 550002, China.
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Duan Y, Tan Y, Chen X, Pei X, Li M. Modular and Flexible Molecular Device for Simultaneous Cytosine and Adenine Base Editing at Random Genomic Loci in Filamentous Fungi. ACS Synth Biol 2023. [PMID: 37428865 DOI: 10.1021/acssynbio.3c00229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/12/2023]
Abstract
Random base editing is regarded as a fundamental method for accelerating the genomic evolution in both scientific research and industrial applications. In this study, we designed a modular interaction-based dual base editor (MIDBE) that assembled a DNA helicase and various base editors through dockerin/cohesin-mediated protein-protein interactions, resulting in a self-assembled MIDBE complex capable of editing bases at any locus in the genome. The base editing type of MIDBE can be readily controlled by the induction of cytidine or/and adenine deaminase gene expression. MIDBE exhibited the highest editing efficiency 2.3 × 103 times greater than the native genomic mutation rate. To evaluate the potential of MIDBE in genomic evolution, we developed a removable plasmid-based MIDBE tool, which led to a remarkable 977.1% increase of lovastatin production in Monascus purpureus HJ11. MIDBE represents the first biological tool for generating and accumulating base mutations in Monascus chromosome and also offers a bottom-up strategy for designing the base editor.
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Affiliation(s)
- Yali Duan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Yingao Tan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Xizhu Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
| | - Xiaolin Pei
- College of Material, Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 310012, China
| | - Mu Li
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, China
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Zhang Z, Cui M, Chen P, Li J, Mao Z, Mao Y, Li Z, Guo Q, Wang C, Liao X, Liu H. Insight into the phylogeny and metabolic divergence of Monascus species ( M. pilosus, M. ruber, and M. purpureus) at the genome level. Front Microbiol 2023; 14:1199144. [PMID: 37303795 PMCID: PMC10249731 DOI: 10.3389/fmicb.2023.1199144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Accepted: 05/09/2023] [Indexed: 06/13/2023] Open
Abstract
Background Species of the genus Monascus are economically important and widely used in the production of food colorants and monacolin K. However, they have also been known to produce the mycotoxin citrinin. Currently, taxonomic knowledge of this species at the genome level is insufficient. Methods This study presents genomic similarity analyses through the analysis of the average nucleic acid identity of the genomic sequence and the whole genome alignment. Subsequently, the study constructed a pangenome of Monascus by reannotating all the genomes and identifying a total of 9,539 orthologous gene families. Two phylogenetic trees were constructed based on 4,589 single copy orthologous protein sequences and all the 5,565 orthologous proteins, respectively. In addition, carbohydrate active enzymes, secretome, allergic proteins, as well as secondary metabolite gene clusters were compared among the included 15 Monascus strains. Results The results clearly revealed a high homology between M. pilosus and M. ruber, and their distant relationship with M. purpureus. Accordingly, all the included 15 Monascus strains should be classified into two distinctly evolutionary clades, namely the M. purpureus clade and the M. pilosus-M. ruber clade. Moreover, gene ontology enrichment showed that the M. pilosus-M. ruber clade had more orthologous genes involved with environmental adaptation than the M. purpureus clade. Compared to Aspergillus oryzae, all the Monascus species had a substantial gene loss of carbohydrate active enzymes. Potential allergenic and fungal virulence factor proteins were also found in the secretome of Monascus. Furthermore, this study identified the pigment synthesis gene clusters present in all included genomes, but with multiple nonessential genes inserted in the gene cluster of M. pilosus and M. ruber compared to M. purpureus. The citrinin gene cluster was found to be intact and highly conserved only among M. purpureus genomes. The monacolin K gene cluster was found only in the genomes of M. pilosus and M. ruber, but the sequence was more conserved in M. ruber. Conclusion This study provides a paradigm for phylogenetic analysis of the genus Monascus, and it is believed that this report will lead to a better understanding of these food microorganisms in terms of classification, metabolic differentiation, and safety.
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Affiliation(s)
- Zhiyu Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Mengfei Cui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Panting Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Juxing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Zhitao Mao
- Biodesign Center, Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Yufeng Mao
- Biodesign Center, Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Zhenjing Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Changlu Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
| | - Xiaoping Liao
- Biodesign Center, Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- Haihe Laboratory of Synthetic Biology, Tianjin, China
| | - Huanhuan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, China
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5
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Analysis of secondary metabolite gene clusters and chitin biosynthesis pathways of Monascus purpureus with high production of pigment and citrinin based on whole-genome sequencing. PLoS One 2022; 17:e0263905. [PMID: 35648754 PMCID: PMC9159588 DOI: 10.1371/journal.pone.0263905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Accepted: 04/25/2022] [Indexed: 11/19/2022] Open
Abstract
Monascus is a filamentous fungus that is widely used for producing Monascus pigments in the food industry in Southeast Asia. While the development of bioinformatics has helped elucidate the molecular mechanism underlying metabolic engineering of secondary metabolite biosynthesis, the biological information on the metabolic engineering of the morphology of Monascus remains unclear. In this study, the whole genome of M. purpureus CSU-M183 strain was sequenced using combined single-molecule real-time DNA sequencing and next-generation sequencing platforms. The length of the genome assembly was 23.75 Mb in size with a GC content of 49.13%, 69 genomic contigs and encoded 7305 putative predicted genes. In addition, we identified the secondary metabolite biosynthetic gene clusters and the chitin synthesis pathway in the genome of the high pigment-producing M. purpureus CSU-M183 strain. Furthermore, it is shown that the expression levels of most Monascus pigment and citrinin clusters located genes were significantly enhanced via atmospheric room temperature plasma mutagenesis. The results provide a basis for understanding the secondary metabolite biosynthesis, and constructing the metabolic engineering of the morphology of Monascus.
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Investigation of Citrinin and Monacolin K Gene Clusters Variation among Pigment Producer Monascus Species. Fungal Genet Biol 2022; 160:103687. [DOI: 10.1016/j.fgb.2022.103687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 03/04/2022] [Accepted: 03/15/2022] [Indexed: 01/13/2023]
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7
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Wei S, He Y, Yang J, Li Y, Liu Z, Wang W. Effects of exogenous ascorbic acid on yields of citrinin and pigments, antioxidant capacities, and fatty acid composition of Monascus ruber. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Hou Y, Liu J, Shao Y, Peng X, Zhang D, Hu L, Chen F, Zhou Y. Evaluation of the underestimation of citrinin content in Hongqu using hydrolysis treatments and UPLC-FLD. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108245] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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9
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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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10
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Yuan X, Chen F. Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish. Front Microbiol 2021; 12:670684. [PMID: 34177849 PMCID: PMC8221429 DOI: 10.3389/fmicb.2021.670684] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 04/12/2021] [Indexed: 11/13/2022] Open
Abstract
Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially the fungus-fungus (FF) cocultivation, owing to the obstacles such as fungal different growth rate, limited growing space, hyphae intertwining, and difficulty of sample separation, etc. In this research, a double-sided petri dish (DSPD) was designed and carried out as a tool to study FF cocultivation in the laboratory. A natural FF cocultivation of Monascus spp. and Aspergillus niger inspired from black-skin-red-koji (BSRK), were studied. By using DSPD, the aforementioned obstacles in the FF cocultivation study were overcome through co-culturing Monascus spp. and A. niger on each side of DSPD. The characteristics of monocultured and co-cultured Monascus spp. and A. niger were compared and analyzed, including colonial and microscopic morphologies, and main secondary metabolites (SMs) of Monascus spp. analyzed by high performance liquid chromatography. And a novel SM was found to be produced by Monascus ruber M7 when co-cultured with A. niger CBS 513.88. Since the above mentioned obstacles, were overcome, we obtained good quality of transcriptome data for further analysis. These results indicate that DSPD might be an efficient tool for investigation of microbial interaction, in particular, for FF interaction.
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Affiliation(s)
- Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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Zhang Y, Chen Z, Wen Q, Xiong Z, Cao X, Zheng Z, Zhang Y, Huang Z. An overview on the biosynthesis and metabolic regulation of monacolin K/lovastatin. Food Funct 2021; 11:5738-5748. [PMID: 32555902 DOI: 10.1039/d0fo00691b] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Lovastatin/monacolin K (MK) is used as a lipid lowering drug, due to its effective hypercholesterolemic properties, comparable to synthetic statins. Lovastatin's biosynthetic pathway and gene cluster composition have been studied in depth in Aspergillus terreus. Evidence shows that the MK biosynthetic pathway and gene cluster in Monascus sp. are similar to those of lovastatin in A. terreus. Currently, research efforts have been focusing on the metabolic regulation of MK/lovastatin synthesis, and the evidence shows that a combination of extracellular and intracellular factors is essential for proper MK/lovastatin metabolism. Here, we comprehensively review the research progress on MK/lovastatin biosynthetic pathways, its synthetic precursors and inducing substances and metabolic regulation, with a view to providing reference for future research on fungal metabolism regulation and metabolic engineering for MK/lovastatin production.
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Affiliation(s)
- Yaru Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. and Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhiting Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. and Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qinyou Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. and Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zixiao Xiong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. and Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaohua Cao
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou 350002, China
| | - Zhenghuai Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yangxin Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Zhiwei Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. and Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China and China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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12
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Production of Monacolin K in Monascus pilosus: Comparison between Industrial Strains and Analysis of Its Gene Clusters. Microorganisms 2021; 9:microorganisms9040747. [PMID: 33918292 PMCID: PMC8065618 DOI: 10.3390/microorganisms9040747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/28/2021] [Accepted: 03/30/2021] [Indexed: 11/17/2022] Open
Abstract
Monascus pilosus strains are widely applied to yield a cholesterol synthesis inhibitor monacolin K (MK), also called lovastatin (LOV). However, the mechanism of MK production by M. pilosus strains is still unclear. In this study, we firstly confirmed four Monascus strains, MS-1, YDJ-1, YDJ-2, and K104061, isolated from commercial MK products as M. pilosus and compared their abilities to produce MK in solid-state and liquid-state cultures. Then, we sequenced and analyzed their genomes and MK biosynthetic gene clusters (BGCs). The results revealed that the MK yields of MS-1, YDJ-1, YDJ-2, and K104061 in solid-state cultures at 14 days were 6.13, 2.03, 1.72, and 0.76 mg/g, respectively; the intracellular and extracellular MK contents of MS-1, YDJ-1, YDJ-2, and K104061 in liquid-state cultures at 14 days reached 0.9 and 1.8 mg/g, 0.38 and 0.43 mg/g, 0.30 and 0.42 mg/g, and 0.31 and 0.76 mg/g, respectively. The genome sizes of the four M. pilosus strains were about 26 Mb, containing about 7000-8000 coding genes and one MK gene cluster. The MK BGCs of MS-1, YDJ-2, and K104061 contained 11 genes, and the MK BGC of YDJ-1 contained 9 genes. According to the literature search, there are few comparisons of gene clusters and related genes responsible for the synthesis of LOV and MK. We also compared the LOV BGC in A. terreus with the MK BGCs in different species of Monascus spp., and the results revealed that although LOV and MK were the same substance, the genes responsible for the synthesis of MK were much less than those for LOV synthesis, and the gene functions were quite different. The current results laid a foundation to explore the mechanism of MK produced by Monascus spp. and compare the synthesis of LOV and MK.
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13
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Wang J, Huang Y, Shao Y. From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone. Front Microbiol 2021; 12:659907. [PMID: 33868216 PMCID: PMC8044512 DOI: 10.3389/fmicb.2021.659907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 02/17/2021] [Indexed: 01/16/2023] Open
Affiliation(s)
- Jie Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yueyan Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yanchun Shao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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14
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Yuan X, Chen X, Virk MS, Ma Y, Chen F. Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar. Molecules 2021; 26:687. [PMID: 33525711 PMCID: PMC7866154 DOI: 10.3390/molecules26030687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 11/16/2022] Open
Abstract
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV.
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Affiliation(s)
- Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyuan Chen
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China;
| | - Muhammad Safiullah Virk
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yinglun Ma
- Fujian Yongchun Ageing Vinegar Vinegar Industry Co., Ltd., Quanzhou 362000, China;
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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15
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Yuan X, Chen F. Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish. Front Microbiol 2021. [PMID: 34177849 DOI: 10.3389/fmicb.2021.6706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/12/2023] Open
Abstract
Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially the fungus-fungus (FF) cocultivation, owing to the obstacles such as fungal different growth rate, limited growing space, hyphae intertwining, and difficulty of sample separation, etc. In this research, a double-sided petri dish (DSPD) was designed and carried out as a tool to study FF cocultivation in the laboratory. A natural FF cocultivation of Monascus spp. and Aspergillus niger inspired from black-skin-red-koji (BSRK), were studied. By using DSPD, the aforementioned obstacles in the FF cocultivation study were overcome through co-culturing Monascus spp. and A. niger on each side of DSPD. The characteristics of monocultured and co-cultured Monascus spp. and A. niger were compared and analyzed, including colonial and microscopic morphologies, and main secondary metabolites (SMs) of Monascus spp. analyzed by high performance liquid chromatography. And a novel SM was found to be produced by Monascus ruber M7 when co-cultured with A. niger CBS 513.88. Since the above mentioned obstacles, were overcome, we obtained good quality of transcriptome data for further analysis. These results indicate that DSPD might be an efficient tool for investigation of microbial interaction, in particular, for FF interaction.
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Affiliation(s)
- Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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16
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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: 19] [Impact Index Per Article: 4.8] [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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17
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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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18
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Zhang C, Zhu Q, Zhang H, Zhang N, Yang X, Shi J, Sun B, Wang C. Effects on the sporulation and secondary metabolism yields of Monascus purpureus with mokH gene deletion and overexpression. Fungal Biol 2020; 124:661-670. [DOI: 10.1016/j.funbio.2020.03.010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 03/16/2020] [Accepted: 03/30/2020] [Indexed: 10/24/2022]
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19
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Li Z, Liu Y, Li Y, Lin F, Wu L. Screening and identification of
Monascus
strains with high‐yield monacolin K and undetectable citrinin by integration of HPLC analysis and
pksCT
and
ctnA
genes amplification. J Appl Microbiol 2020; 129:1410-1418. [DOI: 10.1111/jam.14689] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 03/31/2020] [Accepted: 04/27/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Z. Li
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
| | - Y. Liu
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
| | - Y. Li
- Fujian Xianzhilou Biological Science & Technology Co., LTD Fuzhou Fujian Province People’s Republic of China
| | - F. Lin
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
| | - L. Wu
- Fujian Engineering and Research Center for Microbial Techniques of Hongqu Fujian Provincial Key Laboratory of Screening for Novel Microbial Products Fujian Institute of Microbiology Fuzhou Fujian Province People’s Republic of China
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20
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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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21
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Wen Q, Cao X, Chen Z, Xiong Z, Liu J, Cheng Z, Zheng Z, Long C, Zheng B, Huang Z. An overview of Monascus fermentation processes for monacolin K production. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0006] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractIn Asia, Monascus has been used in food fermentation for nearly a thousand years. It has attracted increasing attention in recent years due to its ability to produce a variety of important active substances such as monacolin K (MK) and pigments. MK is an effective drug widely used for lowering human blood cholesterol that functions by inhibiting the rate-limiting enzyme in cholesterol biosynthesis. Monascus strains, fermentation methods and fermentation conditions have significant effects on MK yield, and much research has been undertaken to obtain higher MK yields. In this paper, the research progress of Monascus strain breeding for high MK yield, medium optimization for MK production during Monascus fermentation, and optimization of fermentation process conditions are fully reviewed. This provides reference for future research on Monascus fermentation and industrial production for high-yield MK production.
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Affiliation(s)
- Qinyou Wen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Xiaohua Cao
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou350002, China
| | - Zhiting Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Zixiao Xiong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Jianghong Liu
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou350002, China
| | - Zuxin Cheng
- Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou350002, China
| | - Zhenghuai Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Chuannan Long
- Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang330013, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou350002, China
| | - Zhiwei Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou350002, China
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22
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Guo X, Li Y, Zhang R, Yu J, Ma X, Chen M, Wang Y. Transcriptional regulation contributes more to Monascus pigments diversity in different strains than to DNA sequence variation. World J Microbiol Biotechnol 2019; 35:138. [PMID: 31451937 DOI: 10.1007/s11274-019-2711-0] [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: 05/28/2019] [Accepted: 08/08/2019] [Indexed: 02/06/2023]
Abstract
Monascus azaphilone pigments, including red, orange, and yellow, are world-famous food colorants. However, the pigments produced by different Monascus species vary in yields and compositions. The underlying mechanism is unclear. In this study, four wild-type Monascus strains, namely M. anka M7, M. purpureus M9, M. ruber C100, and M. aurantiacus M15, were selected as research objects according to the diversification of their pigments fermented in the same mediums and conditions. Twenty-three 3 kbp segments (300 bp overlap with adjacent segments) of the pigment gene cluster were amplified, sequenced, and assembled into the DNA sequences of the clusters. The DNA sequences of pigment biosynthetic gene clusters of the four strains showed 99.94% similarity according to the results of multiple alignment. The expression levels of 17 pigment biosynthetic genes of four strains were determined by using real-time quantitative PCR. The transcriptional regulation contributed more than the DNA sequence variation in Monascus pigments metabolism. Our result gives insight into the study of Monascus pigment biosynthesis.
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Affiliation(s)
- Xiaoyu Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Yao Li
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Rui Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Jiyuan Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Xinbao Ma
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Mianhua Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Yurong Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China.
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23
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Huang Z, Zhang L, Wang Y, Gao H, Li X, Huang X, Huang T. Effects of rutin and its derivatives on citrinin production by Monascus aurantiacus Li AS3.4384 in liquid fermentation using different types of media. Food Chem 2019; 284:205-212. [PMID: 30744847 DOI: 10.1016/j.foodchem.2019.01.109] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 12/09/2018] [Accepted: 01/15/2019] [Indexed: 12/21/2022]
Abstract
The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Appropriate amounts of rutin, α-glucosylrutin, or troxerutin did not affect normal mycelial growth. Addition of 5.0 g/l of rutin only weakly reduced (29.2%) citrinin production, relative to inhibition by 5 g/l α-glucosylrutin or troxerutin (by 54.7% and 40.6%, respectively). In starch inorganic liquid culture media, addition of 20.0 g/l of troxerutin, followed by fermentation for 12 days, reduced citrinin yield by 75.26%. Addition of 15.0 g/l of troxerutin to low-starch peptone liquid fermentation media reduced citrinin yield by 87.9% after 14 days of fermentation, and addition of 30.0 g/l troxerutin to yeast extract sucrose liquid media for 12 days reduced citrinin yield by 53.7%.
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Affiliation(s)
- Zhibing Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Lijuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yanling Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Heng Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xiujiang Li
- The First Affiliated Hospital of Nanchang University, Nanchang University, No. 17 Yongwai Main Street, Nanjing West Road, Nanchang 330006, China
| | - Xinyu Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Ting Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235, Nanjing East Road, Nanchang 330047, China; Sino-German Joint Research Institute, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
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24
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Zhang BB, Xing HB, Jiang BJ, Chen L, Xu GR, Jiang Y, Zhang DY. Using millet as substrate for efficient production of monacolin K by solid-state fermentation of Monascus ruber. J Biosci Bioeng 2017; 125:333-338. [PMID: 29157871 DOI: 10.1016/j.jbiosc.2017.10.011] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Accepted: 10/20/2017] [Indexed: 01/20/2023]
Abstract
In this study, various grains such as rice, millet, corn, barley and wheat were used as raw materials for monacolin K production by solid-state fermentation of Monascus ruber. Among these substrates, millet was found to be the best one for monacolin K production, by which the yield reached 7.12 mg/g. For enhanced monacolin K production, the effects of fermentation time, charge amount, initial moisture content and inoculum volume were systematically investigated in the solid-state fermentation of M. ruber. Moreover, complementary carbon source and nitrogen source were added for further improving the production of monacolin K. Results showed that the maximum production of monacolin K (19.81 mg/g) could be obtained at the optimal conditions. Compared with the traditional red mold rice, using millet as substrate is promising for high production of monacolin K in the solid-state fermentation of M. ruber.
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Affiliation(s)
- Bo-Bo Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China.
| | - Hong-Bo Xing
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Bing-Jie Jiang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Lei Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Gan-Rong Xu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Yun Jiang
- Sichuan Neautus Traditional Chinese Medicine Co., Herui South Avenue 8, Chengdu 610036, China
| | - Da-Yong Zhang
- Sichuan Neautus Traditional Chinese Medicine Co., Herui South Avenue 8, Chengdu 610036, China
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25
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Jia RB, Guo WL, Zhou WB, Jiang YJ, Zhu FF, Chen JH, Li Y, Liu B, Chen SJ, Chen JC, Ni L, Rao PF, Lv XC. Screening and identification ofMonacusstrain with high TMP production and statistical optimization of its culture medium composition and liquid state fermentation conditions using response surface methodology (RSM). BIOTECHNOL BIOTEC EQ 2017. [DOI: 10.1080/13102818.2017.1335176] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
Affiliation(s)
- Rui-Bo Jia
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wei-Ling Guo
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Wen-Bin Zhou
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ya-Jun Jiang
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Feng-Feng Zhu
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Jing-Hao Chen
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yan Li
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Bin Liu
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Shao-Jun Chen
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Ji-Cheng Chen
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Li Ni
- College of Biological Science and Technology, Department of Food Science and Engineering, Fuzhou University, Fuzhou, China
| | - Ping-Fan Rao
- College of Biological Science and Technology, Department of Food Science and Engineering, Fuzhou University, Fuzhou, China
| | - Xu-Cong Lv
- College of Food Science, Department of Food Nutrition, Fujian Agriculture and Forestry University, Fuzhou, China
- National Engineering Research Center of JUNCAO Technology, Fujian Agriculture and Forestry University, Fuzhou, China
- College of Biological Science and Technology, Department of Food Science and Engineering, Fuzhou University, Fuzhou, China
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