Deleting the citrinin biosynthesis-related gene, ctnE , to greatly reduce citrinin production in Monascus aurantiacus Li AS3.4384

Ning, Zhenqiang; Cui, Hua; Xu, Youlong; Huang, Zhibing; Tu, Zhui; Li, Yanping

doi:10.1016/j.ijfoodmicro.2016.11.004

Cited by 47 publications

(28 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They all have hydroxyls in their structures. The peak at MS 250.7 [M+H + ] should be assigned to citrinin (MS 250.25) dissociating a hydrogen ion, a kind of organic with hydroxyl which is often present in most monascus pigments . It is well known that there are only three kinds of amino acids having hydroxyls, Ser, Thr, and Tyr.…”

Section: Resultsmentioning

confidence: 99%

A New Method to Purify Hydroxyl Monascus Red Pigment by Retrogradation of Both Pigments and Maize Amylopectin

Lian

Jiang

et al. 2019

Starch - Stärke

View full text Add to dashboard Cite

In monascus red pigment (MRP) products, there exist many components such as polypeptides, amino acids, polysaccharide, and citrinin (toxin). The existence of those components lowers the purity of pigments and brings a great security problem. Hydroxyl MRP has been found in products of China and other countries. This paper presents a new method to isolate hydroxyl MRP by retrograded maize amylopectin (MA) and proposes the mechanism involved based on investigation of Xray‐diffraction, IR and 13C solid NMR spectra. The research results have shown that the optimum retrogradation parameters for purification of hydroxyl MRP are as follows: the ratio of pigments and MA is 1:1, autoclaving temperature 120 °C and time, 20 min, aging temperature 4 °C and time needed, 48 h. Most non‐pigment components without hydroxyls in the samples are dissolved in solution when retrograded MA containing MRP has been hydrolyzed by amylase with only MA and MRP left in the precipitatate. Such precipitation can redissolve in aqueous KOH to open hydrogen bond and the MA in solution can be distilled by ethanol in neutral pH, and then the purified pigments in solution can be concentrated and dried. Every 100 g MA can isolate 68.0 g MRP. The results of IR and 13C solid NMR have indicated that hydrogen bonds might form between C7 of pigment and C1 of MA, also, C10 of pigment and C3 or C2 of MA. Retrogradation is surely a simple, inexpensive, and valid method to isolate pigments with hydroxyl groups and citrinin.

show abstract

Section: Resultsmentioning

confidence: 99%

A New Method to Purify Hydroxyl Monascus Red Pigment by Retrogradation of Both Pigments and Maize Amylopectin

Lian

Jiang

et al. 2019

Starch - Stärke

View full text Add to dashboard Cite

show abstract

“…Zhen-Qiang Ning group constructed a replacement-disrupted vector, and transformed the plasmid DNA into protoplasts of M. aurantiacus Li AS 3.4384, then obtained one ctnE disruptant to minimize citrinin production in Monascus fermentation by means of genetic engineering. This disruptant has greatly reduced citrinin production by 96% and increased pigment output by 40% compared to the wild-type [21]. In addition, physical and chemical degradation of citrinin could be used to solve citrinin in Monascus.…”

Section: Measures For Controlling Citrinin In Monascus Productsmentioning

confidence: 99%

Introduction and Safety Evaluation of Citrinin in Foods

Wang¹

2017

JFNS

View full text Add to dashboard Cite

Abstract:Citrinin is a kind of mycotoxin, which is produced during Monascus fermentation to produce Monascus Pigments.Studies have shown that citrinin has certain nephrotoxicity and hepatotoxicity, which can cause tumor, induce mutation and so on. The pretreatment of samples was carried out by ultrasonic assisted extraction centrifugal separation and nitrogen blowing concentration, and HPLC with fluorescence detection was used to detect 4 types samples of food raw materials including Monascus food additives (a total of 57 samples). The results showed that citrinin was 23 positive and the positive rate was 40.4% (Below the detection limit is negative, opposite positive). The pollution level reached 0.096~0.24 mg/kg and the average pollution level is 0.16 mg/kg. The problem of citrinin should be paid enough attention to in the Monascus production industry, and it may be possible to solve the problem of citrinin in Monascus by biological, physical or chemical methods.

show abstract

“…To remove citrinin from Monascus products, several methods, screened for low or no production of citrinin from Monascus strains and a lack of mutagenesis and gene transformation of Monascus, have been developed in the last several decades. [22][23][24][25][26][27] In our previous study, we found that some flavonoids can affect the production of citrinin by Monascus. 28 Soybean isoflavones (SI) are flavonoids whose main components include daidzein, genistein, soybean flavin, and flavin glycoside.…”

Section: Introductionmentioning

confidence: 95%

“…Therefore, methods to reduce the citrinin content of Monascus products have attracted great attention in Monascus ‐related research. To remove citrinin from Monascus products, several methods, screened for low or no production of citrinin from Monascus strains and a lack of mutagenesis and gene transformation of Monascus , have been developed in the last several decades …”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

View full text Add to dashboard Cite

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 aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated. RESULTS Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16‐days fermentation when 20.0 g L−1 SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12‐days fermentation with 10.0 g L−1 SI in starch inorganic salt medium; 82.52% after 20‐days fermentation with 20.0 g L−1 SI in starch peptone medium with high starch content; 45.07% after 14‐days fermentation with 5.0 g L−1 SI in starch peptone medium with low starch content; and 82.21% after 14‐days fermentation with 20.0 g L−1 SI in yeast extract sucrose medium. CONCLUSION The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry

show abstract

Deleting the citrinin biosynthesis-related gene, ctnE , to greatly reduce citrinin production in Monascus aurantiacus Li AS3.4384

Cited by 47 publications

References 19 publications

A New Method to Purify Hydroxyl Monascus Red Pigment by Retrogradation of Both Pigments and Maize Amylopectin

A New Method to Purify Hydroxyl Monascus Red Pigment by Retrogradation of Both Pigments and Maize Amylopectin

Introduction and Safety Evaluation of Citrinin in Foods

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

Contact Info

Product

Resources

About