1
|
Afroz Toma M, Rahman MH, Rahman MS, Arif M, Nazir KHMNH, Dufossé L. Fungal Pigments: Carotenoids, Riboflavin, and Polyketides with Diverse Applications. J Fungi (Basel) 2023; 9:jof9040454. [PMID: 37108908 PMCID: PMC10141606 DOI: 10.3390/jof9040454] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/29/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Natural pigments and colorants have seen a substantial increase in use over the last few decades due to their eco-friendly and safe properties. Currently, customer preferences for more natural products are driving the substitution of natural pigments for synthetic colorants. Filamentous fungi, particularly ascomycetous fungi (Monascus, Fusarium, Penicillium, and Aspergillus), have been shown to produce secondary metabolites containing a wide variety of pigments, including β-carotene, melanins, azaphilones, quinones, flavins, ankaflavin, monascin, anthraquinone, and naphthoquinone. These pigments produce a variety of colors and tints, including yellow, orange, red, green, purple, brown, and blue. Additionally, these pigments have a broad spectrum of pharmacological activities, including immunomodulatory, anticancer, antioxidant, antibacterial, and antiproliferative activities. This review provides an in-depth overview of fungi gathered from diverse sources and lists several probable fungi capable of producing a variety of color hues. The second section discusses how to classify coloring compounds according to their chemical structure, characteristics, biosynthetic processes, application, and present state. Once again, we investigate the possibility of employing fungal polyketide pigments as food coloring, as well as the toxicity and carcinogenicity of particular pigments. This review explores how advanced technologies such as metabolic engineering and nanotechnology can be employed to overcome obstacles associated with the manufacture of mycotoxin-free, food-grade fungal pigments.
Collapse
Affiliation(s)
- Maria Afroz Toma
- Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md Hasibur Rahman
- Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Md Saydar Rahman
- Department of Food Technology & Rural Industries, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Mohammad Arif
- Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | | | - Laurent Dufossé
- Laboratoire de Chimie et de Biotechnologie des Produits Naturals, CHEMBIOPRO EA 2212, Université de La Réunion, ESIROI Agroalimentaire, 97744 Saint-Denis, France
- Laboratoire ANTiOX, Université de Bretagne Occidentale, Campus de Créac'h Gwen, 29000 Quimper, France
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
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]
|
4
|
Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.09.011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
5
|
Lu P, Wu A, Zhang S, Bai J, Guo T, Lin Q, Liu J. Triton X-100 supplementation regulates growth and secondary metabolite biosynthesis during in-depth extractive fermentation of Monascus purpureus. J Biotechnol 2021; 341:137-145. [PMID: 34601020 DOI: 10.1016/j.jbiotec.2021.09.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 08/12/2021] [Accepted: 09/26/2021] [Indexed: 01/17/2023]
Abstract
Extractive fermentation has been proven to be efficient in enhancing the secretion and production of secondary metabolites in submerged fermentation by Monascus spp., owing to increased cell membrane permeability and resolved product inhibition. In this study, we investigated the regulation effect of Triton X-100 on cell growth and secondary metabolite biosynthesis in submerged fermentation of M. purpureus DK. The results show that the maximum monascus pigments (MPs), citrinin (CIT) production, and specific growth rate are 136.86 U/mL, 4.57 mg/L, and 0.04 h-1, respectively, when 3 g/L of Triton X-100 is supplemented after fermentation for 10 d, and the extracellular MPs and CIT increased by 127.48% and 288.57%, respectively. RT-qPCR shows that the expression levels of MPs and CIT biosynthesis gene clusters are significantly upregulated, whereas those of glycolysis, tricarboxylic acid cycle, respiratory chains, and ATP synthase are downregulated. This study provides a vital strategy for extractive fermentation under extreme environmental conditions for further enhancing MP production.
Collapse
Affiliation(s)
- Pengxin Lu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China
| | - Anqi Wu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China
| | - Song Zhang
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China
| | - Jie Bai
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China
| | - Ting Guo
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China
| | - Qinlu Lin
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China
| | - Jun Liu
- National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China.
| |
Collapse
|
6
|
Chen X, Chen M, Wu X, Li X. Cost-effective process for the production of Monascus pigments using potato pomace as carbon source by fed-batch submerged fermentation. Food Sci Nutr 2021; 9:5415-5427. [PMID: 34646512 PMCID: PMC8497832 DOI: 10.1002/fsn3.2496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/28/2021] [Accepted: 07/17/2021] [Indexed: 11/20/2022] Open
Abstract
Potato pomace, generated from starch-processing industry, was applied as a cost-effective resource for producing Monascus pigments via submerged fermentation. First, the pigment-production capacity of potato pomace and its hydrolysate was compared. The results indicated that potato pomace was superior to its hydrolysate when used for producing Monascus pigments. The red and yellow pigments produced in potato pomace medium reached 27.8 and 19.7 OD units/ml in 7 days, with the yield of total pigments at 1,187.5 OD units/g, respectively, increased by 127.9%, 19.4%, and 46.3% compared with the data obtained from hydrolysate. Meanwhile, the citrinin produced in potato pomace medium decreased by 22.6%. Afterward, potato pomace, without hydrolysis, was used as carbon source to obtain the optimal pigment production conditions. In the batch fermentation process, it was found that high amount of pomace inhibited the growth rate of mycelia and the productivity of pigments, and the fed-batch fermentation process could enhance the yield and productivity of pigments. With the same final amount of pomace (80 g/L), the maximal levels of total pigments and productivity obtained from fed-batch process reached 118.8 OD units/ml and 13.2 OD units/(ml·day), which presented an increase of 35.2% and 67.1% compared with the not fed-batch group, respectively. The results demonstrated that potato pomace was a cost-effective substrate for producing Monascus pigments in terms of pigment production capacity and productivity when fed-batch submerged fermentation was applied.
Collapse
Affiliation(s)
- Xiaoju Chen
- College of Chemistry and Material EngineeringChaohu UniversityChaohuChina
| | - Minmin Chen
- College of Chemistry and Material EngineeringChaohu UniversityChaohuChina
| | - Xuefeng Wu
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Xingjiang Li
- Key Laboratory for Agricultural Products Processing of Anhui ProvinceSchool of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| |
Collapse
|
7
|
Ugwu CT, Ogbonna CN, Ogbonna JC, Aoyagi H. Production and stability of pigments by Talaromyces purpurogenus LC128689 in an alternating air phase-liquid phase cultivation system. Biotechnol Appl Biochem 2021; 69:1317-1326. [PMID: 34053121 DOI: 10.1002/bab.2204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 05/19/2021] [Indexed: 11/06/2022]
Abstract
Effects of carbon source, nitrogen source, and alternatingly submerging the cells and exposing to gaseous oxygen on pigment production by Talaromyces purpurogenus LC128689, as well as pH, temperature, and UV stability of the pigments were investigated. Although fructose supported higher cell growth, a mixture of glucose and glycerol resulted in higher pigment production. Out of the organic and inorganic nitrogen sources investigated, peptone gave the highest cell concentration (7.2 ± 1.1 g/L) and pigment production (p ≤ 0 .05). The cells were then immobilized in loofa sponge and cultivated under alternating liquid phase-air phase (ALAP) system whereby the cells were alternatingly submerged and exposed to gaseous oxygen. After 20 days of cultivation, the concentrations of the red, orange, and yellow pigments were 30.15 AU500 nm , 15 AU460 nm , and 6.25 AU400 nm , respectively. In comparison with submerged culture in flasks, the red and orange pigments were 100% and 50% higher (p ≤ 0.05) in ALAP system. On the other hand, the yellow pigment was 100% higher in flask cultures than in ALAP. The three pigments were stable within a pH range of 2-12, retained more than 80% of their color intensity after autoclaving at (121°C and 1.0 atm) for 15 min and exposure to UV (3 uW/cm2 ) for 24 h.
Collapse
Affiliation(s)
- Cosmas T Ugwu
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| | - Christiana N Ogbonna
- Department of Plant Science and Biotechnology, University of Nigeria Nsukka, Nsukka, Nigeria
| | - James C Ogbonna
- Department of Microbiology, University of Nigeria, Nsukka, Nigeria
| | - Hideki Aoyagi
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan
| |
Collapse
|
8
|
Choe D, Song SM, Shin CS, Johnston TV, Ahn HJ, Kim D, Ku S. Production and Characterization of Anti-Inflammatory Monascus Pigment Derivatives. Foods 2020; 9:E858. [PMID: 32630165 PMCID: PMC7404703 DOI: 10.3390/foods9070858] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/12/2020] [Accepted: 06/18/2020] [Indexed: 12/14/2022] Open
Abstract
The prevention and treatment of chronic inflammation using food-derived compounds are desirable from the perspectives of marketing and safety. Monascus pigments, widely used as food additives, can be used as a chronic inflammation treatment. Orange Monascus pigments were produced by submerged fermentation in a 5 L bioreactor, and multiple orange Monascus pigment derivatives with anti-inflammatory activities were synthesized using aminophilic reaction. A total of 41 types of pigment derivatives were produced by incorporating amines and amino acids into the orange pigments. One derivative candidate that inhibited nitric oxide (NO) production in Raw 264.7 cells and exhibited low cell cytotoxicity was identified via in vitro assay. The 2-amino-4 picoline derivative inhibited NO production of 48.4%, and exhibited cell viability of 90.6%. Expression of inducible NO synthase, an important enzyme in the NO synthesis pathway, was suppressed by such a derivative in a dose-dependent manner. Therefore, this derivative has potential as a functional food colorant with anti-inflammatory effects.
Collapse
Affiliation(s)
- Deokyeong Choe
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN 37132, USA; (D.C.); (T.V.J.)
- Department of Biochemistry and Cancer Biology, Meharry Medical College, Nashville, TN 37208, USA
| | - Soo Min Song
- Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea; (S.M.S.); (C.S.S.)
| | - Chul Soo Shin
- Department of Biotechnology, College of Life Science and Biotechnology, Yonsei University, Seoul 03722, Korea; (S.M.S.); (C.S.S.)
| | - Tony V. Johnston
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN 37132, USA; (D.C.); (T.V.J.)
| | - Hyung Jin Ahn
- Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea;
| | - Daehwan Kim
- Department of Biology, Hood College, Frederick, MD 21701, USA
| | - Seockmo Ku
- Fermentation Science Program, School of Agriculture, College of Basic and Applied Sciences, Middle Tennessee State University, Murfreesboro, TN 37132, USA; (D.C.); (T.V.J.)
| |
Collapse
|
9
|
Erkaya S, Arslan NP, Orak T, Esim N, Taskin M. Evaluation of tyrosol and farnesol as inducer in pigment production by Monascus purpureus ATCC16365. J Basic Microbiol 2020; 60:669-678. [PMID: 32449551 DOI: 10.1002/jobm.202000037] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2020] [Revised: 04/11/2020] [Accepted: 05/06/2020] [Indexed: 12/25/2022]
Abstract
This study focused on investigating the effect of exogenously applied two quorum sensing molecules (tyrosol and farnesol) on the synthesis of bioactive metabolites (pigments, lactic acid, ethanol, and citric acid) in Monascus purpureus ATCC16365. None of the tested concentrations (62.5, 125, 250, and 500 µl/L) of farnesol affected the synthesis of metabolites as well as cell growth. As with farnesol application, none of the tested concentrations (3.45, 6.9, 13.8, and 27.6 mg/L) of tyrosol caused a significant change in the synthesis of lactic acid and citric acid as well as cell growth. Conversely, all of the tested concentrations of tyrosol increased pigment synthesis but reduced ethanol synthesis, compared with the control. Maximum increases (3.16-, 2.68-, and 2.87-fold increase, respectively) in yellow, orange, and red pigment production were achieved, especially when 6.9-mg/L tyrosol was added to the culture on day 3. On the contrary, 6.9-mg/L tyrosol reduced the content of citrinin by approximately 51.5%. This is the first report on the effect of tyrosol and farnesol on the synthesis of Monascus metabolites. Due to potential properties, such as low price, nonhuman toxicity, promotion of pigment synthesis, and reduction in citrinin synthesis, tyrosol can be used as a novel inducer in the fermentative production of Monascus pigments.
Collapse
Affiliation(s)
- Seval Erkaya
- Department of Molecular Biology and Genetics, Science Faculty, Ataturk University, Erzurum, Turkey
| | | | - Tugba Orak
- Department of Molecular Biology and Genetics, Science Faculty, Ataturk University, Erzurum, Turkey
| | - Nevzat Esim
- Department of Molecular Biology and Genetics, Science Faculty, Bingol University, Bingol, Turkey
| | - Mesut Taskin
- Department of Molecular Biology and Genetics, Science Faculty, Ataturk University, Erzurum, Turkey
| |
Collapse
|
10
|
Hong JL, Wu L, Lu JQ, Zhou WB, Cao YJ, Lv WL, Liu B, Rao PF, Ni L, Lv XC. Comparative transcriptomic analysis reveals the regulatory effects of inorganic nitrogen on the biosynthesis of Monascus pigments and citrinin. RSC Adv 2020; 10:5268-5282. [PMID: 35498272 PMCID: PMC9049005 DOI: 10.1039/c9ra09760k] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Accepted: 01/15/2020] [Indexed: 11/21/2022] Open
Abstract
Monascus spp. and its secondary metabolites have been widely applied in foods and medicines for thousands of years in eastern Asia. Nitrogen sources are essential nutrients for the growth and metabolism of Monascus spp. Our previous study found that inorganic nitrogen sources (especially NH4Cl and NH4NO3) promoted the biosynthesis of Monascus pigments (MPs) and inhibited the production of citrinin. The objective of the present study was to investigate the regulatory mechanism of inorganic nitrogen on the biosynthesis of MPs and citrinin by the comparative transcriptional approach (RNA sequencing combined with RT-qPCR). Results indicated that the submerged fermentation of M. purpureus M3103 with NH4Cl or NH4NO3 as the sole nitrogen source can significantly increase the yields of MPs (especially for Monascus orange and red pigments) and decrease citrinin production, compared with the organic nitrogen source (peptone group). Comparative transcriptomic profiling by RNA sequencing found that the numbers of differentially expressed genes (DEGs) between different experimental groups—M group (peptone group) vs. ML group (NH4Cl group), and M group (peptone group) vs. MX group (NH4NO3 group), were 722 and 1287, respectively. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis revealed that genes involved in carbon and nitrogen metabolism, biosynthesis of amino acids were up-regulated by NH4Cl and NH4NO3, which would produce more biosynthetic precursors for MPs. Whereas, the inorganic nitrogen source (both of NH4Cl and NH4NO3) down-regulated the expression levels of genes involved in tyrosine metabolism. In addition, NR analysis indicated that the essential genes and transcription factors involved in the biosynthesis pathway of citrinin were down-regulated by NH4Cl and NH4NO3. These results indicated that NH4Cl or NH4NO3 as a nitrogen source for M. purpureus M3103 can significantly promote the precursor synthesis of Monascus pigments, but reduce the transcription of polyketide synthase for citrinin, and therefore significantly increase Monascus pigments production and decrease citrinin formation. These findings will facilitate a comprehensive understanding of the regulatory mechanisms of inorganic nitrogen in the biosynthesis of secondary metabolites in M. purpureus, and would benefit the application of M. purpureus in the production of MPs. Comparative transcriptional approach (RNA sequencing combined with RT-qPCR) was used to investigate the regulatory mechanism of inorganic nitrogen on the biosynthesis of MPs and citrinin.![]()
Collapse
|
11
|
Change of Monascus pigment metabolism and secretion in different extractive fermentation process. Bioprocess Biosyst Eng 2017; 40:857-866. [PMID: 28239774 DOI: 10.1007/s00449-017-1750-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Accepted: 02/03/2017] [Indexed: 01/31/2023]
Abstract
Monascus pigments that were generally produced intracellularly from Monascus spp. are important natural colorants in food industry. In this study, change of pigment metabolism and secretion was investigated through fed-batch extractive fermentation and continuous extractive fermentation. The biomass, secreting rate of pigment and total pigment yield closely correlated with the activated time of extractive fermentation as well as the composition of feeding nutrients. Metal ions played a key role in both the cell growth and pigment metabolism. Nitrogen source was necessary for a high productivity of biomass but not for high pigment yield. Furthermore, fermentation period for the fed-batch extractive fermentation could be reduced by 18.75% with a nitrogen source free feeding medium. Through a 30-day continuous extractive fermentation, the average daily productivity for total pigments reached 74.9 AU day-1 with an increase by 32.6 and 296.3% compared to that in a 6-day conventional batch fermentation and a 16-day fed-batch extractive fermentation, respectively. At the meantime, proportions of extracellular pigments increased gradually from 2.7 to 71.3%, and yellow pigments gradually became dominated in both intracellular and extracellular pigments in the end of continuous extractive fermentation. This findings showed that either fed-batch or continuous extractive fermentation acted as a promising method in the efficient production of Monascus pigments.
Collapse
|
12
|
|
13
|
Chen G, Shi K, Song D, Quan L, Wu Z. The pigment characteristics and productivity shifting in high cell density culture of Monascus anka mycelia. BMC Biotechnol 2015; 15:72. [PMID: 26268242 PMCID: PMC4535777 DOI: 10.1186/s12896-015-0183-3] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2015] [Accepted: 07/24/2015] [Indexed: 12/29/2022] Open
Abstract
Background Monascus mycelia and pigments are promising sources of food and medicine with their potential pharmaceutical values and health-improving functions. Using high cell density fermentation of Monascus spp. to achieve higher mycelium and yellow pigment production is worthy to be researched. In this study, the characteristics and productivity shifting of pigments in high cell density culture of Monascus anka GIM 3.592 were investigated. Results The high yield of Monascus mycelia up to 39.77 g/L dry cell weight (DCW), which was achieved by fed-batch fermentation with the feeding medium containing C, N, P and trace elements, was four times higher than that of conventional batch culture. But the total pigment production decreased by 14.6 %, which suggested non-coupled growth. Potential novel yellow pigments accumulated constantly at the late stage of the fed-batch culture, which resulted in a shift in pigment characteristics so that yellow pigments became the dominant pigments. Citrinin production was extremely low and independent of feeding ingredients. Conclusions This study provided a suitable fermentation strategy to produce functional Monascus mycelia with a high proportion of yellow pigments in high cell density culture. For the first time, it reported the pigment productivity and characteristics shifting in high cell density culture of Monascus. Electronic supplementary material The online version of this article (doi:10.1186/s12896-015-0183-3) contains supplementary material, which is available to authorized users.
Collapse
Affiliation(s)
- Gong Chen
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
| | - Kan Shi
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
| | - Da Song
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
| | - Lei Quan
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
| | - Zhenqiang Wu
- School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, China.
| |
Collapse
|
14
|
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]
|
15
|
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]
|
16
|
Dufossé L, Fouillaud M, Caro Y, Mapari SAS, Sutthiwong N. Filamentous fungi are large-scale producers of pigments and colorants for the food industry. Curr Opin Biotechnol 2013; 26:56-61. [PMID: 24679259 DOI: 10.1016/j.copbio.2013.09.007] [Citation(s) in RCA: 161] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 08/31/2013] [Accepted: 09/17/2013] [Indexed: 12/30/2022]
Abstract
With globalization in the research trends, healthier life styles, and the growing market for the natural food colorants in the economically fast-growing countries all over the world, filamentous fungi are being investigated as readily available sources of chemically diverse colorants. With two selected examples, polyketide-Monascus-like pigments from the new fungal production strains, and the promising and yet unexplored hydroxy-anthraquinoid colorants, the present review highlights exciting recent findings, which may pave the way for alternative and/or additional biotechnological processes for the industrial production of natural food colorants of improved functionality. As an additional aspect, marine fungi are discussed as potential sources of novel pigments of numerous color hues and atypical chemical structures.
Collapse
Affiliation(s)
- Laurent Dufossé
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Ecole Supérieure d'Ingénieurs Réunion Océan Indien, Département Innovation et Développement Agroalimentaire Intégré, 2 rue Joseph Wetzell, Parc Technologique Universitaire, F-97490 Sainte-Clotilde, Ile de La Réunion, France.
| | - Mireille Fouillaud
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Ecole Supérieure d'Ingénieurs Réunion Océan Indien, Département Innovation et Développement Agroalimentaire Intégré, 2 rue Joseph Wetzell, Parc Technologique Universitaire, F-97490 Sainte-Clotilde, Ile de La Réunion, France
| | - Yanis Caro
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Ecole Supérieure d'Ingénieurs Réunion Océan Indien, Département Innovation et Développement Agroalimentaire Intégré, 2 rue Joseph Wetzell, Parc Technologique Universitaire, F-97490 Sainte-Clotilde, Ile de La Réunion, France
| | - Sameer A S Mapari
- Formerly at Food Chemistry, Biotechnology and Nutrition Unit, Dipartimento di Scienze Farmaceutiche & DFB Center, Largo Donegani 2, 28100 Novara, Italy
| | - Nuthathai Sutthiwong
- Université de La Réunion, Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Ecole Supérieure d'Ingénieurs Réunion Océan Indien, Département Innovation et Développement Agroalimentaire Intégré, 2 rue Joseph Wetzell, Parc Technologique Universitaire, F-97490 Sainte-Clotilde, Ile de La Réunion, France; Agricultural Technology Department, Thailand Institute of Scientific and Technological Research (TISTR), 35 Mu 3, Klong 5, Klong Luang, Pathum Thani 12120, Thailand
| |
Collapse
|
17
|
Feng Y, Shao Y, Chen F. Monascus pigments. Appl Microbiol Biotechnol 2012; 96:1421-40. [PMID: 23104643 DOI: 10.1007/s00253-012-4504-3] [Citation(s) in RCA: 227] [Impact Index Per Article: 18.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2012] [Revised: 10/06/2012] [Accepted: 10/08/2012] [Indexed: 01/08/2023]
Abstract
Monascus pigments (MPs) as natural food colorants have been widely utilized in food industries in the world, especially in China and Japan. Moreover, MPs possess a range of biological activities, such as anti-mutagenic and anticancer properties, antimicrobial activities, potential anti-obesity activities, and so on. So, in the past two decades, more and more attention has been paid to MPs. Up to now, more than 50 MPs have been identified and studied. However, there have been some reviews about red fermented rice and the secondary metabolites produced by Monascus, but no monograph or review of MPs has been published. This review covers the categories and structures, biosynthetic pathway, production, properties, detection methods, functions, and molecular biology of MPs.
Collapse
Affiliation(s)
- Yanli Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, People's Republic of China
| | | | | |
Collapse
|
18
|
Mapari SA, Thrane U, Meyer AS. Fungal polyketide azaphilone pigments as future natural food colorants? Trends Biotechnol 2010; 28:300-7. [DOI: 10.1016/j.tibtech.2010.03.004] [Citation(s) in RCA: 181] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2009] [Revised: 03/20/2010] [Accepted: 03/25/2010] [Indexed: 01/15/2023]
|
19
|
Amicarelli A, di Sciascio F, Toibero JM, Alvarez H. Including dissolved oxygen dynamics into the Bt δ-endotoxins production process model and its application to process control. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2010. [DOI: 10.1590/s0104-66322010000100004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|