Determination of two potential toxicity metabolites derived from the disruption of the pksCT gene in Monascus aurantiacus Li As3.4384

Huang, Zhibing; Su, Bai-Horng; Xu, Youlong; Li, Laisheng; Li, Yanping

doi:10.1002/jsfa.8291

Cited by 5 publications

(7 citation statements)

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“…Therefore, methods to reduce citrinin production by Monascus have been studied. The most powerful technology to produce a citrinin non-producing mutant is to rely on genetic engineering (Huang et al, 2017, Liang et al, 2018. In fact, the loss of function of citS involved in the first step of the reaction of citrinin production leads to the complete elimination of citrinin production (He et al, 2013) However, in the field of food industry, classical mutagenesis using mutagens has been an effective technique to improve microorganisms.…”

Section: Discussionmentioning

confidence: 99%

“…The disruption of citS resulted in the complete elimination of citrinin production in M. purpresus (He et al, 2013). Thus, the construction of citrininnonproducing Monascus strains using gene recombinant technology is a powerful tool (Huang et al, 2017;Liang et al, 2018), although using classical mutagenesis might be more favorable for use in the fermented food industry.…”

Section: Introductionmentioning

confidence: 99%

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Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

Ketkaeo

Sanpamongkolchai

Morakul

et al. 2020

J. Gen. Appl. Microbiol.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

Ketkaeo

Sanpamongkolchai

Morakul

et al. 2020

J. Gen. Appl. Microbiol.

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“…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: 93%

“…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

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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

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“…There are two main sources of citrinin residues: (1) Monascus -contaminated soybeans, sorghum, rice, oats, and related products [11]; (2) citrinin is often contaminated in red yeast products that contain pigments, since the citrinin and pigments have a concomitant relationship. The safety of Monascus products has attracted worldwide attention due to the existence of citrinin [12,13].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Blue Light on the Production of Citrinin in Monascus purpureus M9 by Regulating the mraox Gene through lncRNA AOANCR

Yang

Wang

et al. 2019

Toxins

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Blue light, as an important environmental factor, can regulate the production of various secondary metabolites of Monascus purpureus M9, including mycotoxin-citrinin, pigments, and monacolin K. The analysis of citrinin in Monascus M9 exposed to blue light for 0 min./d, 15 min./d, and 60 min./d showed that 15 min./d of blue light illumination could significantly increase citrinin production, while 60 min./d of blue light illumination decreased citrinin production. Analysis of long non-coding RNA (LncRNA) was performed on the transcripts of Monascus M9 under three culture conditions, and this analysis identified an lncRNA named AOANCR that can negatively regulate the mraox gene. Fermentation studies suggested that alternate respiratory pathways could be among the pathways that are involved in the regulation of the synthesis of citrinin by environmental factors. Aminophylline and citric acid were added to the culture medium to simulate the process of generating cyclic adenosine monophosphate (cAMP) in cells under illumination conditions. The results of the fermentation showed that aminophylline and citric acid could increase the expression of the mraox gene, decrease the expression of lncRNA AOANCR, and reduce the yield of citrinin. This result also indicates a reverse regulation relationship between lncRNA AOANCR and the mraox gene. A blue light signal might regulate the mraox gene at least partially through lncRNA AOANCR, thereby regulating citrinin production. Citrinin has severe nephrotoxicity in mammals, and it is important to control the residual amout of citrinin in red yeast products during fermentation. LncRNA AOANCR and mraox can potentially be used as new targets for the control of citrinin production.

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Determination of two potential toxicity metabolites derived from the disruption of the pksCT gene in Monascus aurantiacus Li As3.4384

Abstract: Maximum MPA and MPB yields (2073.7 and 1961.7 µg g , respectively) were observed after 16 days of cultivation. © 2017 Society of Chemical Industry.

Cited by 5 publications

References 34 publications

Induction of mutation in <i>Monascus purpureus</i> isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

Induction of mutation in <i>Monascus purpureus</i> isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

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

The Effect of Blue Light on the Production of Citrinin in Monascus purpureus M9 by Regulating the mraox Gene through lncRNA AOANCR

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