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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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Farawahida AH, Palmer J, Flint S. Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice. Int J Food Microbiol 2022; 379:109829. [PMID: 35863149 DOI: 10.1016/j.ijfoodmicro.2022.109829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 06/18/2022] [Accepted: 07/02/2022] [Indexed: 10/17/2022]
Abstract
Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and improving blood circulation. RFR can produce pigments that can act as natural colour and flavouring agents. However, Monascus spp. (a fungal starter to ferment RFR) can also produce the mycotoxin, citrinin (CIT) which is believed to have adverse effects on human health. CIT in RFR has been reported worldwide by using different methods of detection. This review focuses on the production of RFR by solid-state fermentation (SSF) and submerged fermentation (SmF), the occurrence of CIT in RFR, CIT quantification, the factors affecting the growth of Monascus spp., pigments and CIT production in RFR, and possible methods to reduce CIT in RFR. This review will help the food industries, researchers, and consumers understand the risk of consuming RFR, and the possibility of controlling CIT in RFR.
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Affiliation(s)
- Abdul Halim Farawahida
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Jon Palmer
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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Histone deacetylase MrRpd3 plays a major regulational role in the mycotoxin production of Monascus ruber. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108457] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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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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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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Nguyen TPT, Garrahan MA, Nance SA, Seeger CE, Wong C. Assimilation of Cholesterol by Monascus purpureus. J Fungi (Basel) 2020; 6:E352. [PMID: 33317087 PMCID: PMC7770578 DOI: 10.3390/jof6040352] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/07/2020] [Accepted: 12/08/2020] [Indexed: 02/07/2023] Open
Abstract
Monascus purpureus, a filamentous fungus known for its fermentation of red yeast rice, produces the metabolite monacolin K used in statin drugs to inhibit cholesterol biosynthesis. In this study, we show that active cultures of M. purpureus CBS 109.07, independent of secondary metabolites, use the mechanism of cholesterol assimilation to lower cholesterol in vitro. We describe collection, extraction, and gas chromatography-flame ionized detection (GC-FID) methods to quantify the levels of cholesterol remaining after incubation of M. purpureus CBS 109.07 with exogenous cholesterol. Our findings demonstrate that active growing M. purpureus CBS 109.07 can assimilate cholesterol, removing 36.38% of cholesterol after 48 h of incubation at 37 °C. The removal of cholesterol by resting or dead M. purpureus CBS 109.07 was not significant, with cholesterol reduction ranging from 2.75-9.27% throughout a 72 h incubation. Cholesterol was also not shown to be catabolized as a carbon source. Resting cultures transferred from buffer to growth media were able to reactivate, and increases in cholesterol assimilation and growth were observed. In growing and resting phases at 24 and 72 h, the production of the mycotoxin citrinin was quantified via high-performance liquid chromatography-ultraviolet (HPLC-UV) and found to be below the limit of detection. The results indicate that M. purpureus CBS 109.07 can reduce cholesterol content in vitro and may have a potential application in probiotics.
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Affiliation(s)
- Theresa P. T. Nguyen
- Department of Chemistry & Biochemistry, Loyola University Maryland, Baltimore, MD 21210, USA; (M.A.G.); (S.A.N.); (C.E.S.); (C.W.)
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Yagi T, Ataka K, Cheng KC, Suzuki H, Ogata K, Yoshizaki Y, Takamine K, Kato I, Miyawaki S, Inui A, Asakawa A. Red rice koji extract alleviates hyperglycemia by increasing glucose uptake and glucose transporter type 4 levels in skeletal muscle in two diabetic mouse models. Food Nutr Res 2020; 64:4226. [PMID: 33240034 PMCID: PMC7672486 DOI: 10.29219/fnr.v64.4226] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 07/27/2020] [Accepted: 08/09/2020] [Indexed: 11/26/2022] Open
Abstract
Background Red rice koji (RRK), prepared by growing Monascus species on steamed rice, has been reported to lower blood glucose levels in diabetic animal models. However, the action mechanism is not yet completely understood. Objective The objective of this study was to examine the mechanism underlying the hypoglycemic action of RRK extract in two diabetic animal models: the insulin-deficiency mice, where the insulin deficiency was induced by streptozotocin (STZ), and insulin-resistance mice, where the insulin resistance was induced by a high-fat diet (HFD). Design Low (12.5 mg/kg body weight [BW]) and high (50.0 mg/kg BW) doses of RRK extract were orally administered to the mice for 10 successive days (0.25 mL/day/mouse). The protein expression levels of glucose transporter type 4 (GLUT4) in the skeletal muscle and glucose transporter type 2 (GLUT2) in the liver were measured. Blood glucose (BG) levels of STZ-treated mice in insulin tolerance test (ITT) and BG and insulin levels of HFD-fed mice in intraperitoneal glucose tolerance test (IPGTT) were investigated. Results In the STZ-treated mice, oral administration of RRK extract lowered BG levels and food intake but increased plasma 1,5-anhydroglucitol level. Moreover, the RRK extract lowered the BG levels of STZ-treated mice as measured by ITT. In the HFD-fed mice, we confirmed that the orally administered RRK extract lowered the BG and the homeostasis model assessment index for insulin resistance. Furthermore, the RRK extract lowered the BG and insulin levels of HFD-fed mice in IPGTT. Regarding the protein levels of GLUT, the orally administered RRK extract increased the GLUT4 level in the skeletal muscle; however, the RRK extract did not alter the GLUT2 level in the liver of either the STZ-treated or the HFD-fed mice. Discussion Our study demonstrates that RRK extract can improve impaired glucose tolerance in mouse models of diabetes by enhancing GLUT4 expression in skeletal muscle. Conclusion These results suggest that RRK extract could potentially be a functional food for the treatment of diabetes mellitus.
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Affiliation(s)
- Takakazu Yagi
- Department of Oral Health, Kobe-Tokiwa Junior College, Kobe, Japan.,Department of Orthodontics and Dentofacial Orthopedics, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
| | - Koji Ataka
- Department of Pharmacological Sciences of Herbal Medicine, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
| | - Kai-Chun Cheng
- Department of Pharmacological Sciences of Herbal Medicine, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan.,Department of Medical Research, Chi-Mei Medical Center, Tainan City, Taiwan
| | - Hajime Suzuki
- Department of Oral and Maxillofacial Surgery, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
| | | | - Yumiko Yoshizaki
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Kazunori Takamine
- Division of Shochu Fermentation Technology, Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan
| | - Ikuo Kato
- Department of Medical Biochemistry, Kobe Pharmaceutical University, Kobe, Japan
| | - Shouichi Miyawaki
- Department of Orthodontics and Dentofacial Orthopedics, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
| | - Akio Inui
- Department of Pharmacological Sciences of Herbal Medicine, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
| | - Akihiro Asakawa
- Department of Psychosomatic Internal Medicine, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
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Yanli F, Xiang Y. Perspectives on Functional Red Mold Rice: Functional Ingredients, Production, and Application. Front Microbiol 2020; 11:606959. [PMID: 33324390 PMCID: PMC7723864 DOI: 10.3389/fmicb.2020.606959] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Accepted: 10/29/2020] [Indexed: 01/16/2023] Open
Abstract
Monacolin K (MK) is a secondary metabolite of the Monascus species that can inhibit cholesterol synthesis. Functional red mold rice (FRMR) is the fermentation product of Monascus spp., which is rich in MK. FRMR is usually employed to regulate serum cholesterol, especially for hypercholesterolemic patients who refuse statins or face statin intolerance. The present perspective summarized the bioactive components of FRMR and their functions. Subsequently, efficient strategies for FRMR production, future challenges of FRMR application, and possible directions were proposed. This perspective helps to understand the present situation and developmental prospects of FRMR.
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Affiliation(s)
- Feng Yanli
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
- Hubei Engineering Research Center of Typical Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi, China
- National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi, China
- College of Life Sciences, Hubei Normal University, Huangshi, China
| | - Yu Xiang
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, China
- Hubei Engineering Research Center of Typical Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi, China
- National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi, China
- College of Life Sciences, Hubei Normal University, Huangshi, China
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Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus. Food Res Int 2020; 137:109657. [DOI: 10.1016/j.foodres.2020.109657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/03/2020] [Accepted: 08/29/2020] [Indexed: 11/18/2022]
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Yang X, Xiang L, Dong Y, Cao Y, Wang C. Effect of nonionic surfactant Brij 35 on morphology, cloud point, and pigment stability in Monascus extractive fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4521-4530. [PMID: 32400028 DOI: 10.1002/jsfa.10493] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 04/24/2020] [Accepted: 05/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nonionic surfactant Brij 35 in submerged fermentation of Monascus can significantly increase Monascus pigment yield. Here, the effects of nonionic surfactant Brij 35 on Monascus pigment secretion in extractive fermentation are discussed in terms of cell morphology, cloud point change, and pigment stability. RESULTS At Brij 35 concentrations up to 32 g L-1 , the higher concentrations led to the loosening of the network structure on the surface of the fungal wall, enhanced cell wall permeability, and increased abundance of lipid droplets. Alternatively, when the concentration of Brij 35 exceeded 32 g L-1 , a large amount of substances accumulated on the surface of the fungal wall, permeability reduced, and the degree of oil droplet dispersion in cells decreased. Further, during extractive fermentation, Brij 35 induced formation of a grid structure on the fungal wall surface beginning on day 2, increased the number of intracellular lipid droplets, and promoted intracellular pigment secretion into the extracellular environment. When the cloud point temperature in the fermentation system approached that of fermentation, the nonionic surfactant exhibited stronger Monascus pigment extraction capacity, thereby enhancing pigment yield. Hence, Brij 35 can improve pigment stability and effectively reduce damage caused by natural factors, such as light and temperature. CONCLUSION Brij 35 promotes the secretion of pigment by changing the fungal wall structure and cloud point, as well as by improving pigment stability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xuelian Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Longbei Xiang
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Ye Dong
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Yanping Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Peng L, Ai‐lati A, Liu S, Ji Z, Mao J, Che X. Effects of Chinese medicines on monacolin K production and related genes transcription of Monascus ruber in red mold rice fermentation. Food Sci Nutr 2020; 8:2134-2142. [PMID: 32328280 PMCID: PMC7174227 DOI: 10.1002/fsn3.1511] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 02/17/2019] [Accepted: 02/25/2019] [Indexed: 12/12/2022] Open
Abstract
Monacolin K (MK) is a secondary metabolite synthesized by polyketide synthases of Monascus spp. In this study, the combined supplementation of three medicines, including Citri Reticulatae Pericarpium (CRP), Fructus crataegi (FC), and Radix Angelicae Dahuricae (RAD), were mixed with nonglutinous rice and were optimized by response surface methodology to enhance the production of MK in fermented red mold rice (RMR). Under the optimum condition, MK production achieved 3.60 mg/g, which was 41.18% higher than RMR without medicines. The improved MK production was mainly caused by the up-regulated transcription level of mokA, mokB, mokF, mokH, mokI, and mplaeA. Meanwhile, the inhibitory effect of Poria cocos (PC) on MK production (only 0.436 mg/g) was caused by significantly down-regulated transcription of six tested genes. Therefore, this study is beneficial for better understanding of the possible mechanism of enhanced MK production by optimization of fermentation conditions.
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Affiliation(s)
- Lin Peng
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Chinese Rice WineShaoxingChina
| | - Aisikaer Ai‐lati
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Chinese Rice WineShaoxingChina
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Chinese Rice WineShaoxingChina
| | - Zhongwei Ji
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Chinese Rice WineShaoxingChina
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Chinese Rice WineShaoxingChina
- State Key Laboratory of Food Science & TechnologyJiangnan UniversityWuxiChina
| | - Xin Che
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center of Chinese Rice WineShaoxingChina
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Wang Y, Gao H, Xie J, Li X, Huang Z. Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation. AMB Express 2020; 10:26. [PMID: 32016571 PMCID: PMC6997324 DOI: 10.1186/s13568-020-0962-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Accepted: 01/21/2020] [Indexed: 01/25/2023] Open
Abstract
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4′-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.
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Cortesão M, Schütze T, Marx R, Moeller R, Meyer V. Fungal Biotechnology in Space: Why and How? GRAND CHALLENGES IN FUNGAL BIOTECHNOLOGY 2020. [DOI: 10.1007/978-3-030-29541-7_18] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Song J, Luo J, Ma Z, Sun Q, Wu C, Li X. Quality and Authenticity Control of Functional Red Yeast Rice-A Review. Molecules 2019; 24:E1944. [PMID: 31137594 PMCID: PMC6572552 DOI: 10.3390/molecules24101944] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 05/13/2019] [Accepted: 05/17/2019] [Indexed: 01/05/2023] Open
Abstract
Red yeast rice (RYR) is made by fermenting the rice with Monascus. It is commonly used in food colorants, dyeing, and wine making in China and its neighboring countries. Nowadays RYR has two forms on the market: common RYR is used for food products, the other form is functional RYR for medicine. However, some researchers reported that commercial lovastatin (structure is consistent with monacolin K) is illegally added to common RYR to meet drug quality standards, so as to imitate functional RYR and sell the imitation at a higher price. Based on current detection methods, it is impossible to accurately distinguish whether functional RYR is adulterated. Therefore, it is especially important to find a way to authenticate functional RYR. In the current review, the advances in history, applications, components (especially monacolins, monacolins detection methods), quality standards, authentication methods and perspectives for the future study of RYR are systematically reviewed.
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Affiliation(s)
- Jiawen Song
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Jia Luo
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Zubing Ma
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Qiang Sun
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Chunjie Wu
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
| | - Xiaofang Li
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
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Zhang C, Chai S, Hao S, Zhang A, Zhu Q, Zhang H, Wang C. Effects of glutamic acid on the production of monacolin K in four high-yield monacolin K strains in Monascus. Appl Microbiol Biotechnol 2019; 103:5301-5310. [DOI: 10.1007/s00253-019-09752-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 03/04/2019] [Accepted: 03/06/2019] [Indexed: 12/27/2022]
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16
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Chen YJ, Ho WH. Evolutionary algorithm in adaptive neuro-fuzzy inference system for modeling growth of foodborne fungi. JOURNAL OF INTELLIGENT & FUZZY SYSTEMS 2019. [DOI: 10.3233/jifs-169878] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Yenming J. Chen
- Department of Logistics Management, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Wen-Hsien Ho
- Department of Healthcare Administration and Medical Informatics, Kaohsiung Medical University, Kaohsiung, Taiwan
- Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung, Taiwan
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17
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Development and validation of a bullfrog-immunoaffinity column clean-up for citrinin determination in red yeast rice. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.01.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Gonçalves A, Gkrillas A, Dorne JL, Dall'Asta C, Palumbo R, Lima N, Battilani P, Venâncio A, Giorni P. Pre- and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain. Compr Rev Food Sci Food Saf 2019; 18:441-454. [PMID: 33336939 DOI: 10.1111/1541-4337.12420] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 12/05/2018] [Accepted: 12/06/2018] [Indexed: 01/10/2023]
Abstract
Rice is part of many people's diet around the world, being the main energy source in some regions. Although fewer reports exist on the occurrence of mycotoxins in rice compared to other cereals, fungal contamination and the associated production of toxic metabolites, even at lower occurrence levels compared to other crops, are of concern because of the high consumption of rice in many countries. Due to the diversity of fungi that may contaminate the rice food chain, the co-occurrence of mycotoxins is frequent. Specific strategies to overcome these problems may be applied at the preharvest part of the crop chain, while assuring good practices at harvest and postharvest stages, since different fungi may find suitable conditions to grow at the various stages of the production chain. Therefore, the aim of this review is to present the state-of-the-art knowledge on such strategies in an integrated way, from the field to the final products, to reduce mycotoxin contamination in rice.
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Affiliation(s)
- A Gonçalves
- CEB - Centre of Biological Engineering, Univ. of Minho, 4710-057, Braga, Portugal
| | - A Gkrillas
- Univ. degli studi di Parma, Via Università 12, 43121, Parma, Italy
| | - J L Dorne
- European Food Safety Authority (EFSA), Via Carlo Magno 1A, 43126, Parma, Italy
| | - C Dall'Asta
- Univ. degli studi di Parma, Via Università 12, 43121, Parma, Italy
| | - R Palumbo
- Faculty of Agriculture, Univ. Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100, Piacenza, Italy
| | - N Lima
- CEB - Centre of Biological Engineering, Univ. of Minho, 4710-057, Braga, Portugal
| | - P Battilani
- Faculty of Agriculture, Univ. Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100, Piacenza, Italy
| | - A Venâncio
- CEB - Centre of Biological Engineering, Univ. of Minho, 4710-057, Braga, Portugal
| | - P Giorni
- Faculty of Agriculture, Univ. Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100, Piacenza, Italy
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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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Khan W, Regmi O, Hasan M, Panda BP. Response Surface Modeling for the Enrichment of Gamma-Aminobutyric Acid with a Minimum Content of Citrinin in Monascus-Fermented Rice. EFOOD 2019. [DOI: 10.2991/efood.k.191118.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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21
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Kumura H, Ohtsuyama T, Matsusaki Y, Taitoh M, Koyanagi H, Kobayashi K, Hayakawa T, Wakamatsu J, Ishizuka S. Application of red pigment producing edible fungi for development of a novel type of functional cheese. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13707] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Haruto Kumura
- Laboratory of Applied Food Science Hokkaido University Sapporo Japan
| | - Takeru Ohtsuyama
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Yoh‐hey Matsusaki
- Laboratory of Applied Food Science Hokkaido University Sapporo Japan
| | - Miho Taitoh
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Haruka Koyanagi
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Ken Kobayashi
- Laboratory of Dairy Food Science Hokkaido University Sapporo Japan
| | - Toru Hayakawa
- Laboratory of Applied Food Science Hokkaido University Sapporo Japan
| | | | - Satoshi Ishizuka
- Laboratory of Nutritional Biochemistry Hokkaido University Sapporo Japan
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22
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Souza Filho PF, Nair RB, Andersson D, Lennartsson PR, Taherzadeh MJ. Vegan-mycoprotein concentrate from pea-processing industry byproduct using edible filamentous fungi. Fungal Biol Biotechnol 2018; 5:5. [PMID: 29619233 PMCID: PMC5880086 DOI: 10.1186/s40694-018-0050-9] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Accepted: 03/06/2018] [Indexed: 01/14/2023] Open
Abstract
Background Currently around one billion people in the world do not have access to a diet which provides enough protein and energy. However, the production of one of the main sources of protein, animal meat, causes severe impacts on the environment. The present study investigates the production of a vegan-mycoprotein concentrate from pea-industry byproduct (PpB), using edible filamentous fungi, with potential application in human nutrition. Edible fungal strains of Ascomycota (Aspergillus oryzae, Fusarium venenatum, Monascus purpureus, Neurospora intermedia) and Zygomycota (Rhizopus oryzae) phyla were screened and selected for their protein production yield. Results A. oryzae had the best performance among the tested fungi, with a protein yield of 0.26 g per g of pea-processing byproduct from the bench scale airlift bioreactor cultivation. It is estimated that by integrating the novel fungal process at an existing pea-processing industry, about 680 kg of fungal biomass attributing to about 38% of extra protein could be produced for each 1 metric ton of pea-processing byproduct. This study is the first of its kind to demonstrate the potential of the pea-processing byproduct to be used by filamentous fungi to produce vegan-mycoprotein for human food applications. Conclusion The pea-processing byproduct (PpB) was proved to be an efficient medium for the growth of filamentous fungi to produce a vegan-protein concentrate. Moreover, an industrial scenario for the production of vegan-mycoprotein concentrate for human nutrition is proposed as an integrated process to the existing PPI production facilities.
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Affiliation(s)
- Pedro F Souza Filho
- 1Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
| | | | - Dan Andersson
- 3Faculty of Caring Science, Work Life and Social Welfare, University of Borås, 50190 Borås, Sweden
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Chen D, Xue Y, Chen M, Li Z, Wang C. Optimization of submerged fermentation medium for citrinin-free monascin production by Monascus. Prep Biochem Biotechnol 2018; 46:772-779. [PMID: 26950801 DOI: 10.1080/10826068.2015.1135461] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Microbial fermentation of citrinin-free Monascus pigments is in favor in the development of food industry. This study investigated the influences of carbon source, nitrogen source, and mineral salts on the cell growth, monascin (MS), and citrinin (CT) production in Monascus M9. A culture medium composition was established for maximizing the production of citrinin-free MS in submerged culture, as follows: 50 g/L Japonica rice powder, 20 g/L NH4NO3, 3 g/L NaNO3, 1.5 g/L KH2PO4, 1 g/L MgSO4 · 7H2O, 0.2 g/L MnSO4. Under these conditions, no CT was detectable by high performance liquid chromatography. The yield of MS reached 14.11 mg/g, improving approximately 30% compared with before optimization.
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Affiliation(s)
- Di Chen
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Yuan Xue
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Mianhua Chen
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Zhenjing Li
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
| | - Changlu Wang
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China
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24
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Urista CM, Rodríguez JG, Corona AA, Cuenca AA, Jurado AT. Pigments from fungi, an opportunity of production for diverse applications. Biologia (Bratisl) 2016. [DOI: 10.1515/biolog-2016-0144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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25
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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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26
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Yang J, Chen Q, Wang W, Hu J, Hu C. Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation. J Biosci Bioeng 2015; 119:564-9. [DOI: 10.1016/j.jbiosc.2014.10.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 10/21/2014] [Accepted: 10/21/2014] [Indexed: 11/30/2022]
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Xiong X, Zhang X, Wu Z, Wang Z. Optimal selection of agricultural products to inhibit citrinin production during submerged culture of Monascus anka. BIOTECHNOL BIOPROC E 2015. [DOI: 10.1007/s12257-014-0419-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Feng Y, Shao Y, Zhou Y, Chen F. Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2259-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Feng Y, Shao Y, Zhou Y, Chen F. Monacolin K production by citrinin-freeMonascus pilosusMS-1 and fermentation process monitoring. Eng Life Sci 2014. [DOI: 10.1002/elsc.201300128] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
- Yanli Feng
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Huazhong Agricultural University; Wuhan Hubei Province P. R. China
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province P. R. China
| | - Yanchun Shao
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Huazhong Agricultural University; Wuhan Hubei Province P. R. China
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province P. R. China
| | - Youxiang Zhou
- Institute of Quality Standard and Testing Technology for Agro-Products; Hubei Academy of Agricultural Sciences; Wuhan Hubei Province P. R. China
| | - Fusheng Chen
- Key Laboratory of Environment Correlative Dietology; Ministry of Education; Huazhong Agricultural University; Wuhan Hubei Province P. R. China
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province P. R. China
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Kang B, Zhang X, Wu Z, Wang Z, Park S. Production of citrinin-free Monascus pigments by submerged culture at low pH. Enzyme Microb Technol 2013; 55:50-7. [PMID: 24411445 DOI: 10.1016/j.enzmictec.2013.12.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Revised: 12/05/2013] [Accepted: 12/07/2013] [Indexed: 12/26/2022]
Abstract
Microbial fermentation of citrinin-free Monascus pigments is of great interest to meet the demand of food safety. In the present work, the effect of various nitrogen sources, such as monosodium glutamate (MSG), cornmeal, (NH4)₂SO₄, and NaNO₃, on Monascus fermentation was examined under different initial pH conditions. The composition of Monascus pigments and the final pH of fermentation broth after Monascus fermentation were determined. It was found that nitrogen source was directly related to the final pH and the final pH regulated the composition of Monascus pigments and the biosynthesis of citrinin. Thus, an ideal nitrogen source can be selected to control the final pH and then the citrinin biosynthesis. Citrinin-free orange pigments were produced at extremely low initial pH in the medium with (NH4)₂SO₄ or MSG as nitrogen source. No citrinin biosynthesis at extremely low pH was further confirmed by extractive fermentation of intracellular pigments in the nonionic surfactant Triton X-100 micelle aqueous solution. This is the first report about the production of citrinin-free Monascus pigments at extremely low pH.
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Affiliation(s)
- Biyu Kang
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, PR China; School of Biological Science and Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Xuehong Zhang
- State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Zhenqiang Wu
- School of Biological Science and Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Zhilong Wang
- School of Pharmacy, Shanghai Jiao Tong University, Shanghai 200240, PR China; State Key Laboratory of Microbial Metabolism, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Sunghoon Park
- Department of Chemical Engineering, Pusan National University, Pusan 609-735, South Korea
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Singh SK, Pandey A. Emerging Approaches in Fermentative Production of Statins. Appl Biochem Biotechnol 2013; 171:927-38. [DOI: 10.1007/s12010-013-0400-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2013] [Accepted: 07/15/2013] [Indexed: 01/21/2023]
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Yasuda M, Tachibana S, Kuba-Miyara M. Biochemical aspects of red koji and tofuyo prepared using Monascus fungi. Appl Microbiol Biotechnol 2012; 96:49-60. [PMID: 22864970 DOI: 10.1007/s00253-012-4300-0] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 07/10/2012] [Accepted: 07/11/2012] [Indexed: 12/14/2022]
Abstract
Red koji or red mold rice is prepared by growing a genus Monascus on steamed rice. For centuries, it has been used in Asia for the production of fermented foods including red rice wine and fermented tofu. Although red koji is an important source of various hydrolytic enzymes critical for food fermentation, information on the enzymatic properties in red koji has been limited. Hydrolytic enzymes produced by Monascus fungi may play important roles in ripening of tofuyo (Japanese fermented tofu) regarding the chemical and physical properties of the product. This review provides an introduction of red koji, its properties, and the application of hydrolytic enzymes, especially aspartic proteinases and carboxypeptidases from Monascus fungi. We also describe tofuyo and a novel fermented soybean protein food using a microbial action originating from red koji.
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Affiliation(s)
- Masaaki Yasuda
- Okinawa Study Center, The Open University of Japan, 1 Senbaru, Okinawa 903-0213, Japan.
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Optimization of Extraction Conditions of Citrinin from Red Yeast Rice by Orthogonal Design and Quantification of Citrinin by High-Performance Liquid Chromatography. FOOD ANAL METHOD 2012. [DOI: 10.1007/s12161-012-9478-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Development of Monascus fermentation technology for high hypolipidemic effect. Appl Microbiol Biotechnol 2012; 94:1449-59. [PMID: 22562164 DOI: 10.1007/s00253-012-4083-3] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Accepted: 04/03/2012] [Indexed: 10/28/2022]
Abstract
Monascus species has been used as the traditional food fungus in Eastern Asia for several centuries. Monascus-fermented products are gradually developed as the popular functional food for the prevention of cardiovascular disease, but we know that culture condition affects the hypolipidemic effect of Monascus-fermented product. In the past, the cholesterol-lowering agent--monacolin K--is regarded as the most important hypolipidemic agent. Two natural yellow pigments--monascin and ankaflavin--are also proven as novel hypolipidemic agents in recent years. However, the hypolipidemic effect of Monascus-fermented product should contribute from monacolin K, monascin, ankaflavin, and other unknown functional ingredients. In addition to hypolipidemic effect, the safety concern of Monascus-fermented product is involved in the levels of mycotoxin--citrinin. The hypolipidemic effect and the production of these functional metabolites or mycotoxin are influenced by many factors such as the choice of culture substrates, carbon and nitrogen source, pH value, extra nutrients, and so on. Therefore, this review focused on the effect of various culture conditions and nutrients on the functional metabolites production, hypolipidemic effect as well as citrinin concentration, and further organized the fermentation technologies used by previous studies for the promotion of hypolipidemic effect and safety.
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Cha JY, Park JC, Ahn HY, Eom KE, Park BK, Jun BS, Lee CH, Cho YS. Effect of Monascus purpureus-Fermented Korean Red Ginseng Powder on the Serum Lipid Levels and Antioxidative Activity in Rats. ACTA ACUST UNITED AC 2009. [DOI: 10.3746/jkfn.2009.38.9.1153] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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