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Liu J, Wang D, Wang H, Yang N, Hou J, Lv X, Gong L. Low frequency magnetic field assisted production of acidic protease by Aspergillus niger. Arch Microbiol 2024; 206:273. [PMID: 38772954 DOI: 10.1007/s00203-024-04004-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 05/14/2024] [Indexed: 05/23/2024]
Abstract
Acid protease is widely used in industries such as food processing and feed additives. In the study, low frequency magnetic field (LF-MF) as an aid enhances acid protease production by Aspergillus niger (A. niger). The study assessed mycelial biomass, the enzymic activity of the acidic protease and underlying mechanism. At low intensities, alternating magnetic field (AMF) is more effective than static magnetic fields (SMF). Under optimal magnetic field conditions, acid protease activity and biomass increased by 91.44% and 16.31%, as compared with the control, respectively. Maximum 19.87% increase in enzyme activity after magnetic field treatment of crude enzyme solution in control group. Transcriptomics analyses showed that low frequency alternating magnetic field (LF-AMF) treatment significantly upregulated genes related to hydrolases and cell growth. Our results showed that low-frequency magnetic fields can enhance the acid protease production ability of A. niger, and the effect of AMF is better at low intensities. The results revealed that the effect of magnetic field on the metabolic mechanism of A. niger and provided a reference for magnetic field-assisted fermentation of A. niger.
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Affiliation(s)
- Jinlong Liu
- College of Food and Biology, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China.
- Hebei Fermentation Technology Innovation Center, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China.
| | - Dongxu Wang
- College of Food and Biology, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China
| | - Hong Wang
- College of Food and Biology, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, 214122, China
| | - Jiayang Hou
- College of Food and Biology, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China
| | - Xuemeng Lv
- College of Food and Biology, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China
| | - Luqian Gong
- College of Food and Biology, Hebei University of Science and Technology, ShiJiaZhuang, 050018, China
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Zhang C, Cheng Y, Qin Y, Wang C, Wang H, Ablimit A, Sun Q, Dong H, Wang B, Wang C. Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9567-9580. [PMID: 38627202 DOI: 10.1021/acs.jafc.4c00588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2024]
Abstract
Monascus is a filamentous fungus that has been used in the food and pharmaceutical industries. When used as an auxiliary fermenting agent in the manufacturing of cheese, Monascus cheese is obtained. Citrinin (CIT) is a well-known hepatorenal toxin produced by Monascus that can harm the kidneys structurally and functionally and is frequently found in foods. However, CIT contamination in Monascus cheese is exacerbated by the metabolic ability of Monascus to product CIT, which is not lost during fermentation, and by the threat of contamination by Penicillium spp. that may be introduced during production and processing. Considering the safety of consumption and subsequent industrial development, the CIT contamination of Monascus cheese products needs to be addressed. This review aimed to examine its occurrence in Monascus cheese, risk implications, traditional control strategies, and new research advances in prevention and control to guide the application of biotechnology in the control of CIT contamination, providing more possibilities for the application of Monascus in the cheese industry.
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Affiliation(s)
- Chan Zhang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing 100048, China
| | - Ying Cheng
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuhui Qin
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Congcong Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Haijiao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Arzugul Ablimit
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Qing Sun
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Huijun Dong
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Bei Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chengtao Wang
- School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), No. 11 Fucheng Road, Haidian District, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Wang X, Li L, Ding C, Li Z, Ding W, Liu H, Wang N, Wang C, Guo Q. Disruption of UDP-galactopyranose mutase expression: A novel strategy for regulation of galactomannan biosynthesis and monascus pigments secretion in Monascus purpureus M9. Int J Biol Macromol 2024; 259:129369. [PMID: 38218271 DOI: 10.1016/j.ijbiomac.2024.129369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/13/2023] [Accepted: 01/08/2024] [Indexed: 01/15/2024]
Abstract
The impact of the cell wall structure of Monascus purpureus M9 on the secretion of extracellular monascus pigments (exMPs) was investigated. To modify the cell wall structure, UDP-galactopyranose mutase (GlfA) was knocked out using Agrobacterium-mediated transformation method, leading to a significant reduction in the Galf-based polysaccharide within the cell wall. Changes in mycelium morphology, sporogenesis, and the expression of relevant genes in M9 were also observed following the mutation. Regarding MPs secretion, a notable increase was observed in six types of exMPs (R1, R2, Y1, Y2, O1 and O2). Specifically, these exMPs exhibited enhancement of 1.33, 1.59, 0.8, 2.45, 2.89 and 4.03 times, respectively, compared to the wild-type strain. These findings suggest that the alteration of the cell wall structure could selectively influence the secretion of MPs in M9. The underlying mechanisms were also discussed. This research contributes new insights into the regulation of the synthesis and secretion of MPs in Monascus spp..
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Affiliation(s)
- Xufeng Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China
| | - Li Li
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China
| | - Chengfang Ding
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China
| | - Zhenjing Li
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China
| | - Wentao Ding
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China
| | - Huanhuan Liu
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China
| | - Nifei Wang
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Changlu Wang
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China.
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, School of Food Science and Engineering, Tianjin University of Science & Technology, No.9, 13th Street, Tianjin Economic and Technological Development Area (TEDA), Tianjin 300457, China.
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Tong A, Lu J, Huang Z, Huang Q, Zhang Y, Farag MA, Liu B, Zhao C. Comparative transcriptomics discloses the regulatory impact of carbon/nitrogen fermentation on the biosynthesis of Monascus kaoliang pigments. Food Chem X 2022; 13:100250. [PMID: 35499013 PMCID: PMC9040001 DOI: 10.1016/j.fochx.2022.100250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 12/20/2021] [Accepted: 02/04/2022] [Indexed: 11/24/2022] Open
Abstract
The synthesis of Monascus pigments (MPs) depends on many fermentation conditions. Carbon and nitrogen had important effect on the biosynthesis of MPs. Comparative transcriptomic provided a comprehensive interpretation of the links between primary and secondary metabolisms in MPs.
Carbon and nitrogen play a fundamental role in the production of Monascus pigments. However, their effects on pigment biosynthesis remain undetermined. In this study, we found that Monascus kaoliang produces pigments via liquid fermentation using glycerol and peptone as suitable carbon and nitrogen sources, respectively. Comparative transcriptomic profiling was performed using RNA sequencing. It indicated that the differentially expressed genes (DEGs) of carbon were enriched using amino acids and carbohydrates via the transport and metabolism pathways, respectively. DEGs of nitrogen were enriched only using general functional prediction pathways. These data provide a comprehensive interpretation of the linkage between primary and secondary metabolisms in M. kaoliang. Moreover, they provide insights into the effects of various substances involved in secondary metabolism.
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Affiliation(s)
- Aijun Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jinqiang Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zirui Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qizhen Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuyu Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China.,Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Mohamed A Farag
- Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Bin Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chao Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China
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Li H, Xie R, Xu X, Liao X, Guo J, Fang Y, Fang Z, Huang J. Static Magnetic Field Inhibits Growth of Escherichia coli Colonies via Restriction of Carbon Source Utilization. Cells 2022; 11:cells11050827. [PMID: 35269449 PMCID: PMC8909705 DOI: 10.3390/cells11050827] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/21/2022] [Accepted: 02/21/2022] [Indexed: 02/01/2023] Open
Abstract
Magnetobiological effects on growth and virulence have been widely reported in Escherichia coli (E. coli). However, published results are quite varied and sometimes conflicting because the underlying mechanism remains unknown. Here, we reported that the application of 250 mT static magnetic field (SMF) significantly reduces the diameter of E. coli colony-forming units (CFUs) but has no impact on the number of CFUs. Transcriptomic analysis revealed that the inhibitory effect of SMF is attributed to differentially expressed genes (DEGs) primarily involved in carbon source utilization. Consistently, the addition of glycolate or glyoxylate to the culture media successfully restores the bacterial phenotype in SMF, and knockout mutants lacking glycolate oxidase are no longer sensitive to SMF. These results suggest that SMF treatment results in a decrease in glycolate oxidase activity. In addition, metabolomic assay showed that long-chain fatty acids (LCFA) accumulate while phosphatidylglycerol and middle-chain fatty acids decrease in the SMF-treated bacteria, suggesting that SMF inhibits LCFA degradation. Based on the published evidence together with ours derived from this study, we propose a model showing that free radicals generated by LCFA degradation are the primary target of SMF action, which triggers the bacterial oxidative stress response and ultimately leads to growth inhibition.
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Affiliation(s)
- Haodong Li
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai 200234, China; (H.L.); (R.X.); (X.X.); (X.L.); (J.G.)
| | - Runnan Xie
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai 200234, China; (H.L.); (R.X.); (X.X.); (X.L.); (J.G.)
| | - Xiang Xu
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai 200234, China; (H.L.); (R.X.); (X.X.); (X.L.); (J.G.)
| | - Xingru Liao
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai 200234, China; (H.L.); (R.X.); (X.X.); (X.L.); (J.G.)
| | - Jiaxin Guo
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai 200234, China; (H.L.); (R.X.); (X.X.); (X.L.); (J.G.)
| | - Yanwen Fang
- Heye Health Industrial Research Institute, Zhejiang Heye Health Technology, Anji, Huzhou 313300, China; (Y.F.); (Z.F.)
| | - Zhicai Fang
- Heye Health Industrial Research Institute, Zhejiang Heye Health Technology, Anji, Huzhou 313300, China; (Y.F.); (Z.F.)
| | - Jirong Huang
- Shanghai Key Laboratory of Plant Molecular Sciences, College of Life Sciences, Shanghai Normal University, Shanghai 200234, China; (H.L.); (R.X.); (X.X.); (X.L.); (J.G.)
- Correspondence:
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