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Applied Biochemistry and Biotechnology Jan 2016Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and can be... (Review)
Review
Monascus species can produce yellow, orange, and red pigments, depending on the employed cultivation conditions. They are classified as natural pigments and can be applied for coloration of meat, fishes, cheese, beer, and pates, besides their use in inks for printer and dyes for textile, cosmetic, and pharmaceutical industries. These natural pigments also present antimicrobial activity on pathogenic microorganisms and other beneficial effects to the health as antioxidant and anticholesterol activities. Depending on the substrates, the operational conditions (temperature, pH, dissolved oxygen), and fermentation mode (state solid fermentation or submerged fermentation), the production can be directed for one specific color dye. This review has a main objective to present an approach of Monascus pigments as a reality to obtaining and application of natural pigments by microorganisms, as to highlight properties that makes this pigment as promising for worldwide industrial applications.
Topics: Antioxidants; Fermentation; Monascus; Pigments, Biological
PubMed: 26472672
DOI: 10.1007/s12010-015-1880-z -
Fungal Biology and Biotechnology 2017Filamentous fungi, including the ascomycetes , and , are being explored as novel sources of natural pigments with biological functionality for food, feed and cosmetic... (Review)
Review
Filamentous fungi, including the ascomycetes , and , are being explored as novel sources of natural pigments with biological functionality for food, feed and cosmetic applications. Such edible fungi can be used in biorefineries for the production of ethanol, animal feed and pigments from waste sources. The present review gathers insights on fungal pigment production covering biosynthetic pathways and stimulatory factors (oxidative stress, light, pH, nitrogen and carbon sources, temperature, co-factors, surfactants, oxygen, tricarboxylic acid intermediates and morphology) in addition to pigment extraction, analysis and identification methods. Pigmentation is commonly regarded as the output of secondary protective mechanisms against oxidative stress and light. Although several studies have examined pigmentation in spp., research gaps exist in the investigation of interactions among factors as well as process development on larger scales under submerged and solid-state fermentation. Currently, research on pigmentation in spp. is at its infancy, but the increasing interest for biorefineries shows potential for booming research in this area.
PubMed: 28955473
DOI: 10.1186/s40694-017-0033-2 -
Ethnopharmacology, Phytochemistry, and Pharmacology of Highland Barley Went: A Comprehensive Review.Combinatorial Chemistry & High... 2023Highland barley Monascus purpureus Went, a traditional Tibetan medicine with food functions, which is fermented by Monascus purpureus with highland barley as substrate.... (Review)
Review
BACKGROUND
Highland barley Monascus purpureus Went, a traditional Tibetan medicine with food functions, which is fermented by Monascus purpureus with highland barley as substrate. It possesses various medical functions of promoting blood circulation and removing blood stasis, invigorating spleen and promoting digestion in folk of the Qinghai-Tibet Plateau in China. This review provides a comprehensive overview of ethnopharmacology, phytochemistry, and pharmacology of highland barley Monascus purpureus Went.
METHODS
The references of highland barley Monascus purpureus Went were retrieved from the online database, such as Web of Science, Google Scholar, SciFinder, PubMed, SpringLink, Elsevier, Willy, CNKI, and so on.
RESULTS
Phytochemical research revealed that highland barley Monascus purpureus Went contained multiple chemical components, including Monascus pigments, monacolins, lactones, and other compounds. The reported pharmacological activities of highland barley Monascus purpureus Went included hypolipidemic, anti-nonalcoholic fatty liver disease, and hepatoprotective activities.
CONCLUSION
In a word, botany, ethnopharmacology, phytochemistry and pharmacology of highland barley Monascus purpureus Went were reviewed comprehensively in this paper. In the future, highland barley Monascus purpureus Went needs further study, such as paying more attention to quality control and utilization of medicine. Therefore, this review may provide a theoretical basis and valuable data for future studies and exploitations on highland barley Monascus purpureus Went.
Topics: Ethnopharmacology; Monascus; Hordeum; Medicine, Chinese Traditional; Drugs, Chinese Herbal; Phytochemicals; Phytotherapy; Plant Extracts
PubMed: 35984024
DOI: 10.2174/1386207325666220818153054 -
Biotechnology and Applied Biochemistry Feb 2023Monascus purpureus copiously yields beneficial secondary metabolites , including Monascus pigments, which are broadly used as food additives, as a nitrite substitute in... (Review)
Review
Monascus purpureus copiously yields beneficial secondary metabolites , including Monascus pigments, which are broadly used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow pigments (monascin and ankaflavin) have shown potential antidiabetic, antibacterial, anti-inflammatory, antidepressant, antibiotic, anticancer, and antiobesity activities. Cosmetic and textile industries are other areas where it has established its potential as a dye. This paper reviews the production methods of Monascus yellow pigments, biosynthesis of Monascus pigments from M. purpureus, factors affecting yellow pigment production during fermentation, and the pharmacological properties of monascin and ankaflavin.
Topics: Monascus; Pigments, Biological; Flavins; Fermentation; Anti-Bacterial Agents
PubMed: 35353924
DOI: 10.1002/bab.2336 -
Genes and Environment : the Official... Jun 2022Various natural color additives are preferred by many consumers over synthetic color additives because they are perceived to be safer. However, most do not have...
BACKGROUND
Various natural color additives are preferred by many consumers over synthetic color additives because they are perceived to be safer. However, most do not have sufficient toxicity data for safety assurance. Color ingredients in particular have some structures suspected of being toxic. Eight natural color additives, gardenia red, blue, and yellow; lac color; cochineal extract; beet red; Curcuma longa Linne extract (Curcuma extract); and Monascus red, currently permitted for use in Korea, were selected and subjected to genotoxicity tests. Acceptable daily intake values have not been allocated to these color additives (except for cochineal extract) due to the lack of toxicity data. We used genotoxicity testing-the bacterial reverse mutation test (Ames test), in vitro mammalian chromosomal aberration test, and in vivo alkaline comet test-for minimum safety assurance.
RESULTS
Gardenia red and blue, cochineal extract, lac color, and beet red did not induce mutagenicity or chromosomal abnormalities. Gardenia yellow was mutagenic in the Ames test, but was not positive in the in vitro chromosomal aberration test or in vivo alkaline comet assay. Curcuma extract and Monascus red induced cytotoxicity in the Ames test at high concentrations in Salmonella typhimurium TA1537 and TA100, without showing mutagenicity. On cytotoxicity testing, Curcuma extract and Monascus red showed cytotoxicity at concentrations higher than 313 μg/ml in Chinese hamster ovary CHO-K1 cells and showed equivocal results in chromosomal aberration assay of the same cells. Curcuma extract and Monascus red produced significant increases in DNA damage at a dose of 2000 mg/kg b.w./day, and induced dose-dependent increases in % DNA in the tail and tail moment on in vivo comet assay.
CONCLUSIONS
Six out of eight food colorants did not cause genotoxicity and cytotoxicity. However, Monascus red and Curcuma extract showed definite cytotoxicity and probable genotoxicity.
PubMed: 35676722
DOI: 10.1186/s41021-022-00247-0 -
World Journal of Microbiology &... Aug 2016Monascus yellow pigments (MYPs), are azaphilone compounds and one of the three main components of total Monascus pigments (MPs). Thirty-five hydrophilic or hydrophobic... (Review)
Review
Monascus yellow pigments (MYPs), are azaphilone compounds and one of the three main components of total Monascus pigments (MPs). Thirty-five hydrophilic or hydrophobic MYPs have been identified, with the majority being hydrophobic. Apart from screening special Monascus strains, some advanced approaches, such as extractive and high-cell-density fermentations, have been applied for developing or producing new MYPs, especially extracellular hydrophilic MYPs. The outstanding performance of MYPs in terms of resistance to photodegradation, as well as tolerance for temperature and pH, give natural MYPs reasonable prospects, compared with the orange and red MPs, for practical use in the present and future. Meanwhile, MYPs have shown promising potential for applications in the food and pharmaceutical industries based on their described bioactivities. This review briefly summarizes the reports to date on chemical structures, biological activities, biosynthetic pathways, production technologies, and physicochemical performances of MYPs. The existing problems for MYPs are discussed and research prospects proposed.
Topics: Benzopyrans; Biological Products; Biosynthetic Pathways; Fermentation; Food Industry; Hydrogen-Ion Concentration; Molecular Structure; Monascus; Pigments, Biological
PubMed: 27357404
DOI: 10.1007/s11274-016-2082-8 -
Bioresources and Bioprocessing Dec 2021The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are... (Review)
Review
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world's market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.
PubMed: 38650194
DOI: 10.1186/s40643-021-00473-4 -
Journal of Fungi (Basel, Switzerland) Apr 2023Natural 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... (Review)
Review
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 (, , , and ), 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.
PubMed: 37108908
DOI: 10.3390/jof9040454 -
Frontiers in Microbiology 2022Amino acid metabolism could exert regulatory effects on pigments (MPs) biosynthesis. In this work, MPs biosynthesis regulated by methionine and S-adenosylmethionine...
Amino acid metabolism could exert regulatory effects on pigments (MPs) biosynthesis. In this work, MPs biosynthesis regulated by methionine and S-adenosylmethionine (SAM) was investigated in RP2. The results indicated that the addition of methionine in fermentation significantly reduced MPs production by 60-70%, and it induced a higher expression of SAM synthetase Mon2A2272 and consequently led to SAM accumulation. However, the addition of SAM in fermentation promoted MPs production by a maximum of 35%, while over-expression of the gene led to a decrease in MPs yield, suggesting that SAM synthetase and SAM were likely to play different regulatory roles in MPs biosynthesis. Furthermore, the gene transcription profile indicated that SAM synthetase expression led to a higher expression of the transcriptional regulatory protein of the MPs biosynthesis gene cluster, while the addition of SAM gave rise to a higher expression of MPs biosynthesis activator and the global regulator LaeA, which probably accounted for changes in MPs production and the mycelium colony morphology of RP2 triggered by methionine and SAM. This work proposed a possible regulation mechanism of MPs biosynthesis by SAM metabolism from methionine. The findings provided a new perspective for a deep understanding of MPs biosynthesis regulation in
PubMed: 35774468
DOI: 10.3389/fmicb.2022.921540 -
Toxins Feb 2019Applications of beneficial secondary metabolites produced by () could be greatly limited for citrinin, a kidney toxin. The link of NaCl with cell growth and secondary...
Applications of beneficial secondary metabolites produced by () could be greatly limited for citrinin, a kidney toxin. The link of NaCl with cell growth and secondary metabolites in was analyzed with supplementations of different concentrations of NaCl in medium. The content of citrinin was reduced by 48.0% but the yellow, orange, red pigments and monacolin K productions were enhanced by 1.7, 1.4, 1.4 and 1.4 times, respectively, compared with those in the control using NaCl at 0.02 M at the 10th day of cultivation. NaCl didn't affect the cell growth of . This was verified through the transcriptional up-regulation of citrinin synthesis genes ( and ) and the down-regulation of the pigments (MPs) synthesis genes ( and ). Moreover, the reactive oxygen species (ROS) levels were promoted by NaCl at the 2nd day of cultivation, and then inhibited remarkably with the extension of fermentation time. Meanwhile, the activities of superoxide dismutase (SOD) and catalase (CAT), and the contents of total glutathione (T-GSH) were significantly enhanced in the middle and late stages of cultivation. The inhibition effect on colony size and the growth of aerial mycelia was more obvious with an increased NaCl concentration. Acid and alkaline phosphatase (ACP and AKP) activities dramatically increased in NaCl treatments. NaCl could participate in secondary metabolites synthesis and cell growth in .
Topics: Acid Phosphatase; Alkaline Phosphatase; Catalase; Citrinin; Fermentation; Glutathione; Lovastatin; Monascus; Pigments, Biological; Reactive Oxygen Species; Secondary Metabolism; Sodium Chloride; Superoxide Dismutase
PubMed: 30769930
DOI: 10.3390/toxins11020118