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Applied Microbiology and Biotechnology Dec 2012Monascus 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... (Review)
Review
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.
Topics: Molecular Structure; Monascus; Oryza; Pigments, Biological
PubMed: 23104643
DOI: 10.1007/s00253-012-4504-3 -
Advances in Food and Nutrition Research 2007The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in... (Review)
Review
The fermentation products of Monascus, especially those produced by solid-state fermentation of rice, have been used as food and health remedies for over 1000 years in China. Monascus rice products (MRPs) are currently being used as health foods in the United States and many Asian countries such as Japan, Taiwan, China, Korea, Thailand, the Philippines, and Indonesia. Many studies have shown that Monascus spp. produce commercially viable metabolites, including food colorants, cholesterol-lowering agents, and antibiotics. The most important bioactive compound isolated from Monascus is monacolin K, which is identical to the potent cholesterol-lowering, antiatherosclerotic drug lovastatin, a 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase inhibitor. Several species of the genus Monascus also produce citrinin, a mycotoxin harmful to the hepatic and renal systems. Monacolin K and citrinin are polyketide fungal metabolites. The biosynthetic pathways leading to the formation of polyketides, including monacolin K and citrinin, have been elucidated in Aspergillus and Monascus. The concern for safety is, therefore, high for the development of MRPs as health foods. Other attractive applications for MRPs are likely, as supported by recent studies that indicate that MRPs contain other substances (flavonoids, polyunsaturated fats, phytosterols, pyrrolinic compounds, and others) with a wide variety of biological activities and pharmacological potentials. Their effects in lowering blood sugar and triacylglycerol while raising HDL-C are more pronounced than those of monacolin K alone. Beyond cholesterol lowering, MRP may also be an ideal candidate for the treatment of metabolic syndrome.
Topics: Anti-Bacterial Agents; Anticholesteremic Agents; Consumer Product Safety; Fermentation; Food Coloring Agents; Food Handling; Food Microbiology; Food, Organic; Hypoglycemic Agents; Industrial Microbiology; Lovastatin; Monascus; Oryza; Species Specificity
PubMed: 17900498
DOI: 10.1016/S1043-4526(07)53004-4 -
Journal of Applied Microbiology Jul 2022The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the... (Review)
Review
OBJECTIVE
The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the productivity of Monascus pigment on agricultural wastes.
BACKGROUND
Food industry is looking for natural colours because these can enhance the esthetic value, attractiveness, and acceptability of food while remaining nontoxic. Many synthetic food colours (Azorubine Carmoisine, quinoline) have been prohibited due to their toxicity and carcinogenicity. Increasing consumer awareness towards the food safety has forced the manufacturing industries to look for suitable alternatives. In addition to safety, natural colorants have been found to have nutritional and therapeutic significance. Among the natural colorants, microbial pigments can be considered as a viable option because of scalability, easier production, no seasonal dependence, cheaper raw materials and easier extraction. Fungi such as Monascus have a long history of safety and therefore can be used for production of biopigments.
METHOD
The present review summarizes the predicted biosynthetic pathways and pigment gene clusters in Monascus purpureus.
RESULTS
The challenges faced during the pilot-scale production of Monascus biopigment and taming it by us of low-cost agro-industrial substrates for solid state fermentation has been suggested.
CONCLUSION
Keeping in mind, therapeutic properties of Monascus pigments and their derivatives, they have huge potential for industrial and pharmaceutical application.
APPLICATION
Though the natural pigments have wide scope in the food industry. However, stabilization of pigment is the greatest challenge and attempts are being made to overcome this by complexion with hydrocolloids or metals and by microencapsulation.
Topics: Fermentation; Monascus; Pigmentation; Pigments, Biological
PubMed: 34569683
DOI: 10.1111/jam.15308 -
World Journal of Microbiology &... Dec 2022Microbial fermentation in extreme environments is the focus of research, which provides new insights for the production and application of Monascus pigments. In this... (Review)
Review
Microbial fermentation in extreme environments is the focus of research, which provides new insights for the production and application of Monascus pigments. In this paper, the regulation of Monascus pigments metabolism by optimizing the conditions, such as osmotic pressure, high sugar stress, light, extreme temperature, high-water content, low-frequency magnetic field and ultrasonics, is reviewed and summarized in four parts: the mycelium growth of Monascus spp., metabolic pathways, gene expression and composition characteristics of Monascus pigments. The relationship between mycelial morphology, gene expression and pigments production during fermentation under unique environments is discussed. Based on the changes in metabolic pathways and composition characteristics, the regulatory mechanism of Monascus pigments under unique conditions is proposed. Moreover, the fermentation strategy and application prospects of Monascus pigments in unique environments are also discussed. This work will provide a theoretical basis and practical guidance for the optimized production of Monascus pigments.
Topics: Monascus; Pigments, Biological; Fermentation; Mycelium
PubMed: 36534171
DOI: 10.1007/s11274-022-03486-z -
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 -
Bioresource Technology Jul 2021Ultra-high-strength liquor wastewater (UHS-LWW) is rich in organic matter, and the required treatment is expensive. Here, an extremophilic strain Monascus pilosus... (Review)
Review
Monascus pilosus YX-1125: An efficient digester for directly treating ultra-high-strength liquor wastewater and producing short-chain fatty acids under multiple-stress conditions.
Ultra-high-strength liquor wastewater (UHS-LWW) is rich in organic matter, and the required treatment is expensive. Here, an extremophilic strain Monascus pilosus YX-1125 was isolated for the direct conversion of UHS-LWW to short-chain fatty acids (SCFAs). Strain YX-1125 is an efficient SCFA producer with carbohydrate metabolic flexibility under multiple-stress conditions. Moreover, strain YX-1125 could tolerate up to 75 g/L, 100 g/L, and 50 g/L of ethanol, organic acids, and salt, respectively, without inhibition. In repeated-cycle fermentations, 17.8 g/L of butyric acid and 2.0 g/L of propionic acid were produced from UHS-LWW at the fifth cycle, which are the highest concentrations of wastewater-derived SCFAs reported to date. After SCFA recovery, a 98.9% COD reduction was achieved, which is estimated to reduce treatment costs by 91.7%. Results indicate that M. pilosus YX-1125 is a promising strain for the direct treatment of UHS-LWW, and for converting it into valuable biochemicals without any pre-treatment.
Topics: Fatty Acids, Volatile; Fermentation; Monascus; Wastewater
PubMed: 33812744
DOI: 10.1016/j.biortech.2021.125050 -
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 -
Journal of Industrial Microbiology &... Feb 2013The genus Monascus, comprising nine species, can reproduce either vegetatively with filaments and conidia or sexually by the formation of ascospores. The most well-known... (Review)
Review
The genus Monascus, comprising nine species, can reproduce either vegetatively with filaments and conidia or sexually by the formation of ascospores. The most well-known species of genus Monascus, namely, M. purpureus, M. ruber and M. pilosus, are often used for rice fermentation to produce red yeast rice, a special product used either for food coloring or as a food supplement with positive effects on human health. The colored appearance (red, orange or yellow) of Monascus-fermented substrates is produced by a mixture of oligoketide pigments that are synthesized by a combination of polyketide and fatty acid synthases. The major pigments consist of pairs of yellow (ankaflavin and monascin), orange (rubropunctatin and monascorubrin) and red (rubropunctamine and monascorubramine) compounds; however, more than 20 other colored products have recently been isolated from fermented rice or culture media. In addition to pigments, a group of monacolin substances and the mycotoxin citrinin can be produced by Monascus. Various non-specific biological activities (antimicrobial, antitumor, immunomodulative and others) of these pigmented compounds are, at least partly, ascribed to their reaction with amino group-containing compounds, i.e. amino acids, proteins or nucleic acids. Monacolins, in the form of β-hydroxy acids, inhibit hydroxymethylglutaryl-coenzyme A reductase, a key enzyme in cholesterol biosynthesis in animals and humans.
Topics: Animals; Citrinin; Color; Fermentation; Food Coloring Agents; Humans; Monascus; Oryza; Pigments, Biological
PubMed: 23179468
DOI: 10.1007/s10295-012-1216-8 -
Anti-cancer Drugs Aug 2014This review provides up-to-date information on the anticancer properties of Monascus-fermented products. Topics covered include clinical evidence for the anticancer... (Review)
Review
This review provides up-to-date information on the anticancer properties of Monascus-fermented products. Topics covered include clinical evidence for the anticancer potential of Monascus metabolites, bioactive Monascus components with anticancer potential, mechanisms of the anticancer effects of Monascus metabolites, and existing problems as well as future perspectives. With the advancement of related fields, the development of novel anticancer Monascus food products and/or pharmaceuticals will be possible with the ultimate goal of decreasing the incidence and mortality of malignancies in humans.
Topics: Animals; Antineoplastic Agents; Apoptosis; Autophagy; Biological Products; Cell Movement; Fermentation; Humans; Monascus; Neoplasm Invasiveness; Neoplasm Metastasis; Neoplasms; Radiation Tolerance; Radiation-Sensitizing Agents
PubMed: 24637578
DOI: 10.1097/CAD.0000000000000102 -
Applied Microbiology and Biotechnology May 2014The genus of Monascus was nominated by van Tieghem in 1884, but its fermented product-red mold rice (RMR), namely red yeast rice, has been used as folk medicines, food... (Review)
Review
The genus of Monascus was nominated by van Tieghem in 1884, but its fermented product-red mold rice (RMR), namely red yeast rice, has been used as folk medicines, food colorants, and fermentation starters for more than thousands of years in oriental countries. Nowadays, RMR is widely developed as food supplements around the world due to its functional compounds such as monacolin K (MK, also called lovastatin) and γ-aminobutyric acid. But the usage of RMR also incurs controversy resulting from contamination of citrinin (a kind of mycotoxin) produced by some Monascus strains. In the past decade, it has made great progress to Monascus spp. at the genetic level with the application of molecular biology techniques to restrain the citrinin production and increase the yields of MK and pigment in RMR, as well as aid Monascus classification and phylogenesis. Up to now, hundreds of papers about Monascus molecular biology (MMB) have been published in the international primary journals. However, to our knowledge, there is no MMB review issued until now. In this review, current understanding of Monascus spp. from the view of molecular biology will be covered and insights into research areas that need to be further investigated will also be discussed.
Topics: Citrinin; Lovastatin; Metabolic Networks and Pathways; Monascus; Oryza; Pigments, Biological; Secondary Metabolism
PubMed: 24633442
DOI: 10.1007/s00253-014-5608-8