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1. Comparison of lovastatin, citrinin and pigment production of different Monascus purpureus strains grown on rice and millet

Author:
Marič, Ajda; Skočaj, Matej; Likar, Matevž; Sepčić, Kristina; Cigić, Irena Kralj; Grundner, Maja; Gregori, Andrej
Source:
Journal of food science and technology 2019 v.56 no.7 pp. 3364-3373
ISSN:
0022-1155
Subject:
Monascus purpureus,   etc   ; brown rice; citrinin; detection limit; lovastatin; millets; pigments;     Show all 7 Subjects
Abstract:
... Six Monascus purpureus (red mould) strains were cultivated on brown rice and millet as substrates. They underwent strain selection for high lovastatin and pigment production, and low citrinin mycotoxin production, with particular reference to potential for millet as substrate. For most of these strains, substrate dry matter loss was 54–60% on rice and 46–48% on millet, although the ‘MOPU GS1’ stra ...
DOI:
10.1007/s13197-019-03820-8

2. Maltose syrup residue as the substrate for Monascus pigments production

Author:
de Oliveira, Camila Fernanda Dias; da Costa, Jaquelinne Pires Vital; Vendruscolo, Francielo
Source:
Biocatalysis and agricultural biotechnology 2019 v.18 pp. 101101
ISSN:
1878-8181
Subject:
Monascus ruber,   etc   ; byproducts; fungi; industry; maltose; pH; pigments; syrups;     Show all 8 Subjects
Abstract:
... The objective of this study was to determine the effect of pH on the growth rate and production of pigments by Monascus ruber from maltose syrup residue as a substrate. The cultivations were carried out in solid and submerged media under different pH conditions. The highest radial growth rate occurred when the Monascus ruber was cultivated at pH 6.5 and the production of yellow pigments occurred a ...
DOI:
10.1016/j.bcab.2019.101101

3. The absolute configuration of anti-Vibrio citrinin dimeric derivative by VCD, ECD and NMR methods

Author:
Cao, Fei; Sun, Tian-Tian; Yang, Jian-Kun; Zhao, Guo-Zheng; Liu, Qing-Ai; Hu, Lian-Dong; Ma, Zheng-Yue; Zhu, Hua-Jie
Source:
Natural product research 2019 v.33 no.15 pp. 2192-2199
ISSN:
1478-6427
Subject:
Monascus,   etc   ; Aspergillus; Penicillium; Vibrio; citrinin; diastereomers; fungi; minimum inhibitory concentration; nuclear magnetic resonance spectroscopy; polyketides; prediction;     Show all 11 Subjects
Abstract:
... Citrinin dimeric derivatives are bioactive polyketides previously reported from Penicillium, Aspergillus and Monascus fungi species. Due to the large distance between the stereogenic centers of the two monomer units, it was difficult to determine the absolute configuration of the whole molecule (1). In previous work, the absolute configuration of 1 was just proposed by biogenetic considerations. T ...
DOI:
10.1080/14786419.2018.1493590

4. The effects of mutation and temperature variation on monacolin K production by monascus sp. and relative statistical parameter analysis of monacolin K production

Author:
Huang, Chung-Fu; Shen, Shu-Min; Chen, Wei-Ting; Chen, Chih-Chun
Source:
Phytochemistry letters 2019 v.32 pp. 143-150
ISSN:
1874-3900
Subject:
Monascus,   etc   ; cell growth; cholesterol; ethyl methanesulfonate; irradiation; lovastatin; mutation; secondary metabolites; temperature; ultraviolet radiation;     Show all 10 Subjects
Abstract:
... Monacolin K is a secondary metabolite of the Monascus species that restrains cholesterol synthesis. Temperature control is an effective method of improving the rate of monacolin K synthesis. Ultraviolet (UV) irradiation and ethylmethane sulfonate (EMS) were employed to mutate the Monascus strain so that it could be studied. After mutation by UV and EMS, the best monacolin K production strain was s ...
DOI:
10.1016/j.phytol.2019.05.011

5. Effects of rutin and its derivatives on citrinin production by Monascus aurantiacus Li AS3.4384 in liquid fermentation using different types of media

Author:
Huang, Zhibing; Zhang, Lijuan; Wang, Yanling; Gao, Heng; Li, Xiujiang; Huang, Xinyu; Huang, Ting
Source:
Food chemistry 2019 v.284 pp. 205-212
ISSN:
0308-8146
Subject:
Monascus,   etc   ; citrinin; culture media; liquid state fermentation; liquids; mycelium; peptones; rutin; starch; yeast extract;     Show all 10 Subjects
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 ...
DOI:
10.1016/j.foodchem.2019.01.109

6. Nature and nurture: confluence of pathway determinism with metabolic and chemical serendipity diversifies Monascus azaphilone pigments

Author:
Chen, Wanping; Feng, Yanli; Molnár, István; Chen, Fusheng
Source:
Natural product reports 2019 v.36 no.4 pp. 561-572
ISSN:
1460-4752
Subject:
Monascus,   etc   ; biochemical pathways; biogenesis; biosynthesis; food colorants; fungi; pigments; secondary metabolites;     Show all 8 Subjects
Abstract:
... Covering: up to June 2018 Understanding the biosynthetic mechanisms that generate the astounding structural complexity and variety of fungal secondary metabolites (FSMs) remains a challenge. As an example, the biogenesis of the Monascus azaphilone pigments (MonAzPs) has remained obscure until recently despite the significant medical potential of these metabolites and their long history of widespre ...
DOI:
10.1039/c8np00060c

7. Overexpression of Monacolin K Biosynthesis Genes in the Monascus purpureus Azaphilone Polyketide Pathway

Author:
Zhang, Chan; Liang, Jian; Zhang, Anan; Hao, Shuai; Zhang, Han; Zhu, Qianqian; Sun, Baoguo; Wang, Chengtao
Source:
Journal of agricultural and food chemistry 2019 v.67 no.9 pp. 2563-2569
ISSN:
1520-5118
Subject:
Monascus purpureus,   etc   ; biosynthesis; gene overexpression; genes; lovastatin; mycelium; polyketides; production costs; protoplasts; secondary metabolites; spores;     Show all 11 Subjects
Abstract:
... Monascus purpureus is an important food and drug microbial resource through the production of a variety of secondary metabolites, including monacolin K, a well-recognized cholesterol-lowering agent. However, the high production costs and naturally low contents of monacolin K have restricted its large-scale production. Thus, in this study we sought to improve the production of monacolin K in M. pur ...
DOI:
10.1021/acs.jafc.8b05524

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

Author:
Yang, Xuelian; Dong, Ye; Liu, Guorong; Zhang, Chan; Cao, YanPing; Wang, Chengtao
Source:
Journal of the science of food and agriculture 2019 v.99 no.3 pp. 1233-1239
ISSN:
0022-5142
Subject:
Monascus,   etc   ; biocompatibility; droplets; excretion; lipids; membrane permeability; mycelium; nonionic surfactants; pigments; secretion; submerged fermentation; temperature;     Show all 12 Subjects
Abstract:
... 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 surfac ...
DOI:
10.1002/jsfa.9295

9. A New Azaphilone Derivative from the Monascus kaoliang Fermented Rice

Author:
Cheng, Ming-Jen; Wu, Ming-Der; Chan, Hing-Yuen; Chang, Hsun-Shuo; Wu, Ho-Cheng; Chen, Jih-Jung; Yuan, Gwo-Fang; Weng, Jing-Ru; Chang, Chiao-Tang; Lin, Hsin-Chuan
Source:
Chemistry of natural compounds 2019 v.55 no.1 pp. 79-81
ISSN:
0009-3130
Subject:
Monascus kaoliang,   etc   ; chemistry; ethanol; fungi; mass spectrometry; mutants; nuclear magnetic resonance spectroscopy; red yeast rice;     Show all 8 Subjects
Abstract:
... Investigation of the 95% EtOH extract of red mold rice fermented with the red mutant of the fungus Monascus kaoliang led to the isolation of one new azaphilone derivative, namely monakaocinol (1). The structure was determined by analyses of mass spectrometry and 1D and 2D NMR data. The relative configuration of the isolated compound was assigned on the basis of 2D NOESY experiments. ...
DOI:
10.1007/s10600-019-02617-7

10. Four new monacolin analogs from Monascus purpureus-fermented rice

Author:
Zhang, Bo; Liu, Tian-Xi; Wang, A-Li; Li, Jin-Jie; Wang, Xin; Luan, Na; Ji, Lin-Lin; Shang, Xiao-Ya
Source:
Journal of Asian natural products research 2018 v.20 no.3 pp. 209-216
ISSN:
1477-2213
Subject:
Monascus,   etc   ; cytotoxicity; mass spectrometry; nuclear magnetic resonance spectroscopy; rice;     Show all 5 Subjects
Abstract:
... Four new monacolin analogs, monacolin T (1), monacolin U (2) 6a-O-methyl-4,6-dihydromonacolin L (3), and 6a-O-ethyl-4,6-dihydromonacolin L (4) were isolated from the ethanolic extract of Monascus purpureus-fermented rice. Their structures were determined by a combination of 1D, 2D NMR experiments (¹H-¹HCOSY, HSQC, HMBC, and ROESY), and mass spectrometry. In vitro cytotoxic assay, all compounds wer ...
DOI:
10.1080/10286020.2017.1396978

11. Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media

Author:
Huang, Zhibing; Zhang, Lijuan; Gao, Heng; Wang, Yanling; Li, Xiujiang; Huang, Xinyu; Huang, Ting
Source:
Journal of the science of food and agriculture 2019 v.99 no.10 pp. 4772-4780
ISSN:
0022-5142
Subject:
Monascus,   etc   ; additives; bioactive compounds; citrinin; fungi; isoflavones; liquid state fermentation; peptones; rice; soybeans; starch; sucrose; yeast extract;     Show all 13 Subjects
Abstract:
... BACKGROUND: Monascus, a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus auranti ...
DOI:
10.1002/jsfa.9723

12. Role of carbohydrate-cleaving enzymes in phenolic mobilization of guava leaves tea during solid state bio-processing with Monascus anka and Bacillus sp

Author:
Wang, Lu; Zhang, Jiachao; Zhang, Weimin; Lin, Xue; Li, Congfa; Wu, Zhenqiang
Source:
Process biochemistry 2019 v.82 pp. 51-58
ISSN:
1359-5113
Subject:
Monascus purpureus,   etc   ; Bacillus (bacteria); beta-glucosidase; bioprocessing; endo-1,4-beta-glucanase; enzyme activity; guavas; kaempferol; leaves; quercetin; tea; xylanases;     Show all 12 Subjects
Abstract:
... The purpose of this study was to investigate the effect of carbohydrate-cleaving enzymes produced by Monascus anka and Bacillus sp. in the phenolic mobilization during guava leaves tea (GLT) bio-processing. The results showed solid state bio-processing (SSB) greatly increased the contents of soluble phenolic and flavonoid aglycone in GLT. During SSB, the activities of α-amylase (83.05 U/g) and tot ...
DOI:
10.1016/j.procbio.2019.04.003

13. Antibacterial effect of orange Monascus pigment against Staphylococcus aureus

Author:
Feng, L.H.; Li, Y.Q.; Sun, G.J.; Zhao, X.Z.
Source:
Acta alimentaria 2019 v.48 no.2 pp. 169-176
ISSN:
1588-2535
Subject:
Monascus,   etc   ; DNA; Staphylococcus aureus; antibacterial properties; cell membranes; pigments; polyacrylamide gel electrophoresis; scanning electron microscopy; transmission electron microscopy;     Show all 9 Subjects
Abstract:
... The objective of this work was to research the antibacterial effects of orange pigment, which was separated from Monascus pigments, against Staphylococcus aureus. The increase of the diameter of inhibition zone treated with orange pigment indicated that orange pigment had remarkable antibacterial activities against S. aureus. Orange pigment (10 mg ml⁻¹) had a strong destructive effect on the membr ...
DOI:
10.1556/066.2019.48.2.4

14. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity

Author:
Handa, Cíntia Ladeira; de Lima, Fernando Sanches; Guelfi, Marcela Fernanda Geton; Fernandes, Meg da Silva; Georgetti, Sandra Regina; Ida, Elza Iouko
Source:
Food chemistry 2019 v.271 pp. 274-283
ISSN:
0308-8146
Subject:
Monascus purpureus,   etc   ; Aspergillus oryzae; antioxidant activity; bioactive compounds; fungi; industrial applications; isoflavones; pH; solid state fermentation; soy flour; temperature;     Show all 11 Subjects
Abstract:
... The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson’s correlation were used. The fermentation parameters as initial pH (X1), DSF-to-water ratio (X2), and incubation temperature ...
DOI:
10.1016/j.foodchem.2018.07.188

15. Efficient production of red Monascus pigments with single non-natural amine residue by in situ chemical modification

Author:
Huang, Yaolin; Liu, Lujie; Zheng, Gaowei; Zhang, Xuehong; Wang, Zhilong
Source:
World journal of microbiology & biotechnology 2019 v.35 no.1 pp. 13
ISSN:
0959-3993
Subject:
Monascus,   etc   ; aqueous solutions; cell suspension culture; chemical reactions; food colorants; fungi; metabolism; micelles; nonionic surfactants; pigments; red yeast rice; China;     Show all 12 Subjects
Abstract:
... Filamentous fungi Monascus sp. has been utilized for fermentative production of food colorant (Red Yeast Rice) for more than 1000 years in China. The main colorant components of Red Yeast Rice are mixture of red Monascus pigments (RMPs) with various primary amine residues. In the present work, the non-natural primary amine p-aminobenzamide, exhibiting as non-involved in nitrogen microbial metaboli ...
DOI:
10.1007/s11274-018-2585-6

16. Adulteration of beetroot red and paprika extract based food colorant with Monascus red pigments and their detection by HPLC-QTof MS analyses

Author:
Thalhamer, Bernhard; Buchberger, Wolfgang
Source:
Food control 2019 v.105 pp. 58-63
ISSN:
0956-7135
Subject:
Monascus,   etc   ; adulterated products; beets; color; food colorants; high performance liquid chromatography; isomers; markets; paprika; rubropunctatin; tandem mass spectrometry; South East Asia;     Show all 12 Subjects
Abstract:
... An intense red food colorant found as a wholesale good for the European market and claimed as a mixture of beetroot red and paprika extract was investigated. The vibrant color intensity could not be readily explained because the measured amounts of dyes typical for beetroot red and paprika extract were too low. These facts led to the question of the source of the intense color, which is the focus ...
DOI:
10.1016/j.foodcont.2019.05.020

17. Effects of microbial community succession on volatile profiles and biogenic amine during sufu fermentation

Author:
Liang, Jingjing; Li, Dawei; Shi, Ruiqin; Wang, Jie; Guo, Shuxian; Ma, Yanli; Xiong, Ke
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.114 pp. 108379
ISSN:
0023-6438
Subject:
Monascus,   etc   ; Acinetobacter; Aspergillus; Cyanobacteria; Enterococcus; Kurthia; Macrococcus; Streptococcus; bacteria; bacterial communities; cadaverine; fermentation; flavor; flavor compounds; fungi; guidelines; histamine; metabolites; poisoning; raw materials; ripening; screening; tofu; volatile compounds;     Show all 24 Subjects
Abstract:
... In this study, we investigated microbial community succession and the metabolite changes during 84 days of sufu ripening (a traditional fermented soybean product). Fifty bacteria and ninety-nine fungi were identified. Cyanobacteria that was found in raw material tofu (72.79%) gradually decreased, and the bacterial communities involved in sufu fermentation were predominantly of genera Acinetobacter ...
DOI:
10.1016/j.lwt.2019.108379

18. Effects of glutamic acid on the production of monacolin K in four high-yield monacolin K strains in Monascus

Author:
Zhang, Chan; Chai, Shiyuan; Hao, Shuai; Zhang, Anan; Zhu, Qianqian; Zhang, Han; Wang, Chengtao
Source:
Applied microbiology and biotechnology 2019 v.103 no.13 pp. 5301-5310
ISSN:
0175-7598
Subject:
Monascus purpureus,   etc   ; cell membranes; commercialization; glutamic acid; industrialization; lovastatin; medicinal plants; mycelium; permeability; quantitative polymerase chain reaction; reverse transcriptase polymerase chain reaction; scanning electron microscopy;     Show all 12 Subjects
Abstract:
... Monascus purpureus is a traditional Chinese microbe that can be used as a medicinal herb and is edible. To improve the yield of monacolin K, we optimized the medium of M. purpureus with high-yield monacolin K strains. When high-yield strains C8, D8, E3, and I1 were grown in glutamic medium instead of the original medium, monacolin K production was increased. Among these strains, C8 exhibited the h ...
DOI:
10.1007/s00253-019-09752-9

19. Structural and functional characterization of new pigment molecule Monashin from Monascus purpureus CFR410-11

Author:
Mondal, Saikat; Pandit, Saritha Gopal; Puttananjaiah, Mohankumari H.; Harohally, Nanishankar V.; Dhale, Mohan Appasaheb
Source:
Process biochemistry 2019 v.82 pp. 173-178
ISSN:
1359-5113
Subject:
Monascus purpureus,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; biochemical pathways; gel chromatography; high performance liquid chromatography; hydrogen peroxide; mass spectrometry; mutants; mutation; nuclear magnetic resonance spectroscopy; oxidation;     Show all 12 Subjects
Abstract:
... Biosynthetic pathway of Monascus pigment production is very complex. The mutant, M. purpureus CFR410-11 has produced new monacolin and subsequently it was predicted to produce new pigment molecule as well. Accordingly a pigment molecule was isolated by employing silica gel column chromatography. The TLC and HPLC data revealed the purity of isolated pigment molecule. The interpretation of UV–vis, F ...
DOI:
10.1016/j.procbio.2019.04.004

20. Natural Red Pigment Production by <i>Monascus Purpureus</i> in Submerged Fermentation Systems Using a Food Industry Waste: Brewer’s Spent Grain

Author:
Silbir, Selim; Goksungur, Yekta
Source:
Foods 2019 v.8 no.5
ISSN:
2304-8158
Subject:
Monascus purpureus,   etc   ; Fourier transform infrared spectroscopy; X-ray photoelectron spectroscopy; calcium; food processing wastes; hydrolysates; hydrolysis; lignocellulose; monosodium glutamate; nitrogen; pH; pigments; spent grains; submerged fermentation; sulfuric acid;     Show all 15 Subjects
Abstract:
... This paper studies the production of natural red pigments by Monascus purpureus CMU001 in the submerged fermentation system using a brewery waste hydrolysate, brewer’s spent grain (BSG). The chemical, structural and elemental characterization of the BSG was performed with Van-Soest method, Fourier-transform infrared spectroscopy (FTIR) and X-ray photoelectron spectroscopy (XPS), respectively ...
DOI:
10.3390/foods8050161