Edible Filamentous Fungi from the Species <i>Monascus</i>: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Chen, Wanping; He, Yi; Zhou, Youxiang; Shao, Yanchun; Feng, Yanli; Li, Mu; Chen, Fusheng

doi:10.1111/1541-4337.12145

Cited by 199 publications

(165 citation statements)

References 122 publications

(179 reference statements)

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“…In contrast, mokA expression was decreased by 63.5% on day 8 of culture in the presence of glutamic acid compared with its expression in the original medium. Moreover, the expression levels of mokB , mokC , mokD , mokE , mokF , mokG , mokH ,and mokI , which are thought to participate in monacolin K biosynthesis as structural genes (Wanping et al 2015), were highest on day 8. This trend was similar to that observed for monacolin K production in glutamic acid-containing medium, indicating that glutamic acid stimulated monacolin K production via the upregulation of the expression levels of these eight genes.…”

Section: Resultsmentioning

confidence: 99%

“…The mokA –deficient mutant in M. pilosus BCRC38072 cannot produce monacolin K, indicating that mokA encodes the polyketide synthase responsible for monacolin K biosynthesis in M.pilosus BCRC38072. Additionally, the mokB -deficient mutant of M. pilosus NBRC4480 cannot produce monacolin K, but exhibits accumulation of monacolin J, indicating that mokB is responsible for the synthesis of the diketide side chain of monacolin K (Sakai et al 2009; Chen et al 2015). Overexpression of the mokH gene in M. pilosus results in significantly higher monacolin K production than that in wild-type strains, indicating that mokH positively regulates monacolin K production (Chen et al 2010).…”

Section: Discussionmentioning

confidence: 99%

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Glutamic acid promotes monacolin K production and monacolin K biosynthetic gene cluster expression in Monascus

et al. 2017

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This study investigated the effects of glutamic acid on production of monacolin K and expression of the monacolin K biosynthetic gene cluster. When Monascus M1 was grown in glutamic medium instead of in the original medium, monacolin K production increased from 48.4 to 215.4 mg l−1, monacolin K production increased by 3.5 times. Glutamic acid enhanced monacolin K production by upregulating the expression of mokB-mokI; on day 8, the expression level of mokA tended to decrease by Reverse Transcription-polymerase Chain Reaction. Our findings demonstrated that mokA was not a key gene responsible for the quantity of monacolin K production in the presence of glutamic acid. Observation of Monascus mycelium morphology using Scanning Electron Microscope showed glutamic acid significantly increased the content of Monascus mycelium, altered the permeability of Monascus mycelium, enhanced secretion of monacolin K from the cell, and reduced the monacolin K content in Monascus mycelium, thereby enhancing monacolin K production.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Glutamic acid promotes monacolin K production and monacolin K biosynthetic gene cluster expression in Monascus

et al. 2017

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“…Monascus species, such as Monascus ruber, Monascus pilosus, and Monascus purpureus, among others, are filamentous ascomycetes fungi that have been widely used in food fermentation in East Asia (Chen et al 2015). The statin function of monacolin K is well known with respect to the bioactivity of Monascus-fermented products, (Nguyen et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Selective production of red azaphilone pigments in a Monascus purpureus mppDEG deletion mutant

Balakrishnan

Lim

Hwang

et al. 2017

JABC

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The Monascus azaphilone (MAz) pigment is a wellknown food colorant that has yellow, orange and red components. The structures of the yellow and orange MAz differ by two hydride reductions, with yellow MAz being the reduced form. Orange MAz can be non-enzymatically converted to red MAz in the presence of amine derivatives. It was previously demonstrated that mppE and mppG are involved in the biosynthesis of yellow and orange MAz, respectively. However, ΔmppE and ΔmppG knockout mutants maintained residual production of yellow and orange MAz, respectively. In this study, we deleted the region encompassing mppD, mppE and mppG in M. purpureus and compared the phenotype of the resulting mutant (ΔmppDEG) with that of an mppD knockout mutant (ΔmppD). It was previously reported that the ΔmppD strain retained the ability to produce MAz but at approximately 10% of the level observed in the wildtype strain. A chemical analysis demonstrated that the ΔmppDEG strain was still capable of producing both yellow and orange MAz, suggesting the presence of minor MAz route(s) not involving mppE or mppG. Unexpectedly, the ΔmppDEG strain was observed to accumulate fast-eluting pigments in a reverse phase high-performance liquid chromatography analysis. A LC-MS analysis identified these pigments as ethanolamine derivatives of red MAz, which had been previously identified in an mppE knockout mutant that produces high amounts of orange MAz.Although the underlying mechanism is largely unknown, this study has yielded an M. purpureus strain that selectively accumulates red MAz.

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“…cheese, meat, wine, tofu and fish in food coloring, medical and pharmaceutical industries. These pigments involved many good properties like high safety, easy production, good solubility and can replace synthetic pigments in the food industry (Chen et al 2015, Vendruscolo et al 2016, Ning et al 2017.…”

Section: Introductionmentioning

confidence: 99%

Red yeast as a powerful stable biopigment producer under various growth conditions

Ghada¹

2017

CREAM

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Most of the synthetic dyes found to be hazardous to human health therefore; we need to develop alternative source of natural food colorants. The current study aimed to study different factors affecting on pigment production by Monascus purpureus. The optimal growth and pigment production factors were carbon and nitrogen source (Corn starch & yeast extract), medium pH 6 after fermentation time 12 days under shaking (150 rpm) at 30 ± 1 °C. The impact of testing different amino acids, metal ions and vitamins addition to the medium was explored by applying (100 µg/l) for each of them on the medium. The addition of Tryptophan was effective and enhanced both growth and production (3.9 g/l dry mass and 2.376 A500), Manganese improve growth and production with 4.6 g/l dry mass and 1.997 A500 and the addition of ascorbic acid also increase the production (4 g/l dry mass and 2.652 A500). The isolate seems to be tolerated the salinity stress until 2% for growth and production then production decrease until it stops completely at 6% NaCl. Maximum optical density values of red yeast pigment recorded at wavelength 500nm followed by 460nm. Red pigment shows various optical density values in different solutions (salicylic acid; citric acid and ascorbic acid. Testing different factors affecting on production is an efficient approach for the production of pigment through microbial fermentation by Monascus purpureus and could be utilized in industrial application.

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Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Cited by 199 publications

References 122 publications

Glutamic acid promotes monacolin K production and monacolin K biosynthetic gene cluster expression in Monascus

Glutamic acid promotes monacolin K production and monacolin K biosynthetic gene cluster expression in Monascus

Selective production of red azaphilone pigments in a Monascus purpureus mppDEG deletion mutant

Red yeast as a powerful stable biopigment producer under various growth conditions

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