Preparation and characterization of yellow Monascus pigments

Ca2+-mediated chitosan/sodium alginate encapsulated Red Monascus Pigment hydrogel beads: Preparation, characterization and release kinetics

Red Monascus Pigment (RMP), a natural pigment, has attracted significant attention due to its suitability for food use and potential health benefits. However, preserving its stability and exploring value-added development opportunities remain crucial challenges. This study outlined the utilization of RMP, by successfully preparing hydrogel beads encapsulating RMP crude extract (RMPCE) through Ca2+-mediated chitosan (CS)/sodium alginate (SA) encapsulation (CO-RMPHB). A systematic investigation into the fabrication and stability parameters, including preparation conditions, temperature, monochromatic light and storage time, was undertaken. Through optimization (SA: 2.50 wt%; CaCl2: 6.00 wt%; CS: 0.50 wt%), maximum encapsulation efficiency of 73.54 ± 2.16 % was achieved. The maximum swelling degree of blank hydrogel beads (BHB) in simulated gastric solution (pH = 1.2, 1.50 ± 0.97 %) was significantly lower than in simulated intestinal solution (pH = 7.0, 28.05 ± 1.43 %), confirming their sensitivity to pH changes. Additionally, the CO-RMPHB (66.08 %, 1000 μL) exhibited superior DPPH radical scavenging capability compared to individual RMPCE or BHB. Furthermore, analysis of the release kinetics based on zero-order, first-order, Higuchi, and Ritger-Peppas models revealed that RMPCE release from CO-RMPHB under in vitro digestion models followed non-Fickian diffusion. This discovery effectively addresses the challenges of the stability and controlled release of RMP, expanding its applications in the food and pharmaceutical industries.

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.9/100 g to 12.6 g/100 g, with a reduction of average particle size from 532.4 to 383.0 nm by fermenting with M. anka. Scanning electron microscopy and infrared spectroscopic analysis revealed more porous and looser structures in Monascus pear residue DF (MPDF). Water-, oil-holding, and swelling capacities of MPDF were also enhanced. UV-visible spectral analysis showed that the yield of yellow pigment in Monascus pear residue fermentation broth (MPFB) was slightly higher than that in the Monascus blank control fermentation broth. The citrinin content in MPFB and M. anka seed broth was 0.90 and 0.98 ug/mL, respectively. Therefore, liquid fermentation with M. anka improved the structural and functional properties of MPDF, suggesting its potential as a functional ingredient in food.

Nanoemulsion containing Yellow Monascus pigment : Fabrication, characterization, storage stability, and lipase hydrolytic activity in vitro digestion

The natural pigment of monascus is favored by human for its special coloring and physiological activity, and its development and application have attracted much attention. In this study, a novel corn oil-based nanoemulsion encapsulated with Yellow Monascus Pigment crude extract (CO-YMPN) was successfully prepared via the phase inversion composition method. The fabrication and stable conditions of the CO-YMPN including Yellow Monascus pigment crude extract (YMPCE) concentration, emulsifier ratio, pH, temperature, ionic strength, monochromatic light and storage time were investigated systemically. The optimized fabrication conditions were the emulsifier ratio (5:3 ratio of Tween 60 to Tween 80) and the YMPCE concentration (20.00% wt%)). Additionally, the DPPH radical scavenging capability of the CO-YMPN (19.47 ± 0.52%) was more excellent than each YMPCE or corn oil. Moreover, the kinetic analysis results based on Michaelis-Menten equation and constant revealed that CO-YMPN could improve lipase hydrolysis capacity. Therefore, the CO-YMPN complex had excellent storage stability and water solubility in the final water system, and the YMPCE showed brilliant stability.

Effects of nonionic surfactants on pigment excretion and cell morphology in extractive fermentation of Monascus sp. NJ1

BACKGROUND

Different nonionic surfactants in submerged fermentation of Monascus sp. demonstrate significant differences regarding increasing pigment yield. In this study, 15 surfactants from five series were analyzed to investigate the influence of nonionic surfactants on Monascus pigments, with the aim of simultaneously obtaining a novel nonionic surfactant.

RESULTS

Addition of the novel surfactant Brij 35 greatly enhanced pigment excretion and demonstrated good biocompatibility. Extracellular red, orange and yellow pigments increased by 1.47-, 1.71- and 2.07-fold respectively. Production of extracellular pigments was not only related to the hydrophile-lipophile balance value (HLB) but also affected by the cloud point temperature (CP) of the fermentation medium. It was found that nonionic surfactants can improve cell membrane permeability and cell storage capacity by modifying the cell walls of Monascus mycelium and by increasing lipid droplet levels, enhancing pigment excretion. Different nonionic surfactants modify Monascus mycelium to different degrees.

CONCLUSION

The novel surfactant Brij 35, which has good capacity for pigment extraction and biocompatibility, was identified in the analysis. The effects of nonionic surfactants on the secretion of pigments are related to not only the modification of the cell wall and internal structure but also the CP and HLB. © 2018 Society of Chemical Industry.

Merging of a chemical reaction with microbial metabolismviainverse phase transfer catalysis for efficient production of redMonascuspigments

Cascade reactions,i.e., biosynthesis of OMPs and chemical modification of hydrophobic OMPs with water-soluble MSG, are carried out successfully by IPTC.

Diversifying of Chemical Structure of Native Monascus Pigments

Red Yeast Rice, produced by solid state fermentation of Monascus species on rice, is a traditional food additive and traditional Chinese medicine. With the introduction of modern microbiology and biotechnology to the traditional edible filamentous fungi Monascus species, it has been revealed that the production of red colorant by fermentation of Monascus species involves the biosynthesis of orange Monascus pigments and further chemical modification of orange Monascus pigments into the corresponding derivates with various amine residues. Further study indicates that non-Monascus species also produce Monascus pigments as well as Monascus-like pigments. Based on the chemical modification of orange Monascus pigments, the diversification of native Monascus pigments, including commercial food additives of Red Monascus Pigments^® and Yellow Monascus Pigments^® in Chinese market, was reviewed. Furthermore, Monascus pigments as well as their derivates as enzyme inhibitors for anti-obesity, hyperlipidemia, and hyperglycemia was also summarized.

Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910

Monascus pigments are secondary metabolites of Monascus species and are mainly composed of yellow pigments, orange pigments and red pigments. In this study, a larger proportion of Monascus yellow pigments could be obtained through the selection of the carbon source. Hydrophilic yellow pigments can be largely produced extracellularly by Monascus ruber CGMCC 10910 under conditions of high glucose fermentation with low oxidoreduction potential (ORP). However, keeping high glucose levels later in the culture causes translation or a reduction of yellow pigment. We presume that the mechanism behind this phenomenon may be attributed to the redox level of the culture broth and the high glucose stress reaction of M. ruber CGMCC 10910 during high glucose fermentation. These yellow pigments were produced via high glucose bio-fermentation without citrinin. Therefore, these pigments can act as natural pigments for applications as food additives.