Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber
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The biosynthesis of microbial secondary metabolites is induced by a wide range of environmental stresses. In this study, submerged fermentation of Monascus yellow pigments by Monascus ruber CGMCC 10910 under high glucose stress was investigated. The increase of lipid content was the major contributor to the increase of dry cell weight (DCW), and the lipid-free DCW was only slightly changed under high glucose stress, which benefited the accumulation of intracellular hydrophobic pigments. The fatty acid composition analysis in Monascus cell membranes showed that high glucose stress significantly increased the ratio of unsaturated/saturated fatty acid and the index of unsaturated fatty acid (IUFA) value, which would improve the fluidity and permeability of the cell membrane. As a consequence, high glucose stress increased extracellular yellow pigments production by enhancing secretion and trans-membrane conversion of intracellular pigments to the broth. The total yield of extracellular and intracellular yellow pigments per unit of lipid-free DCW increased by 94.86 and 26.31% under high glucose stress compared to conventional fermentation, respectively. A real-time quantitative PCR analysis revealed that the expression of the pigment biosynthetic gene cluster was up-regulated under high glucose stress. The gene mppE, which is associated with yellow pigment biosynthesis, was significantly up-regulated. These results indicated that high glucose stress can shift the Monascus pigment biosynthesis pathway to accumulate yellow pigments and lead to a high yield of both extracellular and intracellular yellow pigments. These findings have potential application in commercial Monascus yellow pigment production.Keywords:
Monascus purpureus
Monascus purpureus
Citrinin
Absorbance
Red yeast rice
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Through strain screening,a monacus pigment high-yielding strain Monascus purpureus M5 was obtained.In shaking flask scaled fermentation,the yield of red pigment was 154.5U/ml.The effects of carbon sources,nitrogen sources and pH value on the production of monascus pigment were studied.The highest yield of monacus pigment(195.8U/ml) appeared as the following conditions: rice powder 70.0g/L,soluble starch 30.0g/L,soybean powder 10.0g/L and NaNO31.0g/L,temperature 35℃ and the initial pH value 4.0.In 5L fermentor,the highest yield of red pigment reached 253.2U/ml at 108h when glucose was fed,which increased 29.3% compared with the batch fermentation(195.8U/ml).
Monascus purpureus
Strain (injury)
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Monascus purpureus AS3.972 was treated with both ultraviolet and ~(60)Co gamma-ray, and an optimal mutated strain with pigment value of 48.4 U/mL was obtained. The mutant had a pigment value 3.67 times higher than the original strain. This mutant had an obvious higher pigment value, a stable genetic property and is hence a fine strain for producing high-quality monascus pigment.
Monascus purpureus
Strain (injury)
Ultraviolet light
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Monascus purpureus
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Citrinin
Monascus purpureus
Red yeast rice
Red rice
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Red mold rice (RMR) is a traditional Chinese medicine prepared using Monascus fermentation. M. ruber (pilosus) and M. purpureus have a long history of use as food and medicine. As an economically important starter culture, the relationship between the taxonomy of Monascus and production capabilities of secondary metabolites is crucial for the Monascus food industry. In this study, monacolin K, monascin, ankaflavin, and citrinin production by M. purpureus and M. ruber were genomically and chemically investigated. Our findings suggest that M. purpureus can produce monascin and ankaflavin in a correlated manner, whereas M. ruber produces monascin with minimum ankaflavin. M. purpureus is capable of producing citrinin; however, it is unlikely able to produce monacolin K. In contrast, M. ruber produces monacolin K, but not citrinin. We suggest that the current monacolin K content-related regulation of Monascus food should be revised, and labeling of Monascus species should be considered.
Citrinin
Monascus purpureus
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홍국주의 제조방법을 재현하고 그의 기능성을 탐색하고자 Monascus purpureus, Monascus anka, Monascus araneosus의 홍국균으로 3종류의 쌀 홍국을 만들고 이를 이용하여 6종류의 홍국주를 제조하여 발효과정중의 성분변화를 분석하고 제조한 홍국주의 총 페놀 함량, 전자공여능에 의한 항산화 활성, 아질산염소거능, ACE 저해효과를 측정하여 생리적기능성을 서로 비교 검토하였다. 홍국주 제조용 홍국의 효소활성은 Monascus purpureus로 제조한 홍국이 모든 효소활성에서 다른 두 종류의 홍국보다 더 높았다. 발효 기간에 따른 홍국주의 pH는 pH $3.65{\sim}4.05$ 부근이었고 홍국의 종류와 사용량이 pH 변화에 큰 영향을 미치지 않았다. 총산의 변화는 $0.3{\sim}0.7%$ 부근으로 변화가 적었다. 환원당은 발효기간 중 계속 감소하여 누룩으로만 담금한 대조구의 경우 발효 10일 에 환원당의 함량이 1%로 낮아졌으나 홍국의 사용비율이 높을수록 발호속도가 빨라, 홍국과 누룩으로 담금한 경우는 8일, 홍국만으로 담금한 술덧은 발효 6일에 환원당의 함량이 1%정도가 되었다. 에칠 알코올은 발효 6일에 누룩으로만 담금한 대조구는 10.8%를, 홍국과 누룩으로 담금한 홍국주는 $12{\sim}12.5%$ 를, 홍국만으로 담금한 홍국주의 경우는 $12.8{\sim}13.3%$ 를 나타내 홍국의 함량이 높을수록 발효가 빠르게 진행되었으며 이중 Monascus purpureus 홍국만으로 담금한 홍국주가 알코올 생성능이 가장 좋았다. 홍국주의 적색도(a값)는 발효가 진행되는 동안 적색도는 전반적으로 증가하여 +16이 되었다. 홍국주의 총 페놀 함량은 Monascus purpureus 홍국만으로 제조한 것이 20.55 mg%로 가장 높았으며 Monascus araneosus 홍국과 누룩을 혼합하여 제조한 홍국주가 10.25 mg%로 가장 낮았다 전자공여능에 의한 항산화 활성은 $14.50{\sim}30.25%$ 를 나타내었으나 홍국첨가량이 증가할수록 항산화력은 뛰어났다. 아질산염 소거능은 누룩으로만 담금한 대조구의 경우 18.25%로 홍국의 첨가량이 증가함에 따라 소폭의 향상을 보여 $19.25{\sim}28.65%$ 이었다. 대조구의 ACE 저해활성은 20.55%이었고 홍국 사용량에 따라 활성이 증가하였으며 ACE 저해활성은 각각 $24.66{\sim}50.13%$ 로 홍국주의 제조방법에 따라 그 차이가 컸다. 【To identify the functional properties of Hongkuk ju and to improve its brewing process, Hongkuk ju was brewed using different hongkuks (Monascus red koji) made by Monascus purpureus, Monascus anka, Monascus aruneosus, and nuruk. Hongkuk using M. purpureus showed the highest enzyme activity. Hongkuk ju prepared with the M. purpureus hongkuk was fermented most efficiently, and showed the highest Hunter value. Hongkuk ju showed significant levels of phenolic compounds, electron donating ability, nitrate-scavenging activity, and ACE inhibition activity. In particular, Hongkuk ju made with M. purpureus showed the highest value among the wines of this study.】
Monascus purpureus
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Abstract Monascus pigments (MPs) are a kind of natural ingredient fermented by Monascus spp., which contains three types of pigments: red, orange, and yellow ones. Monascus yellow pigments have a restricted yield and cannot meet industrial application. The method and mechanism of CaCl2 improving yellow pigments production by liquid fermentation of Monascus purpureus M8 were studied in order to overcome the low yield of yellow pigments produced by liquid fermentation. Changes in physiological and biochemical indicators explained the effects of CaCl2 on the production of Monascus yellow pigments from solid fermentation. The intracellular yellow pigments, orange pigments, and red pigments increased by 156.08%, 43.76%, and 42.73%, respectively, with 60 g/l CaCl2 addition to culture medium. The amount of red and orange pigments reduced, while the proportion of yellow pigments increased and the relative peak area of intracellular yellow pigments accounted for a dominant 98.2%, according to thin layer chromatography and high performance liquid chromatography analyses. Furthermore, the influence of CaCl2 extended to the modulation of pigments synthesis-related gene expression in M8 strain. This modulation led to a pronounced upregulation in the expression of the yellow pigments synthesis-related gene, mppE, signifying a pivotal role played by CaCl2 in orchestrating the intricate machinery behind yellow pigments biosynthesis.
Monascus purpureus
Citrinin
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Monascus purpureus
Chemical structure
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