Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

Wang, Yanling; Gao, Heng; Xie, Mingyong; Li, Xiujiang; Huang, Zhibing

doi:10.1186/s13568-020-0962-7

Cited by 21 publications

(22 citation statements)

References 56 publications

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“…It was predicted that the most effective flavonoid compounds in inhibiting the production of citrinin toxin should have a chemical structure including a benzyne ring at the position of C3 and have OH groups at positions C5, C4 and C7, which was consistent with the structure of rutin and catechin, where OH groups are located at position C5, C4 ' and C7 and were able to reduce the production of citrinin by up to 80%. This result disagreed with Wang et al (2020). In the current study, M. purpureus was able to grow and produced more pigment than the control without phenolic compounds.…”

Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthcontrasting

confidence: 98%

“…In the current study, rutin and catechin reduced the production of citrinin by 81.12% and 92.02%, respectively. These results were consistent with Wang et al (2020), who reported that the flavonoid compounds apigenin and kaempferol were able to reduce the production of citrinin by MALA, by 50%, luteolin and quercetin were able to reduce the production of citrinin by 60-67%, while genistein was the most potent by reducing the production of citrinin by up to 80%. It was predicted that the most effective flavonoid compounds in inhibiting the production of citrinin toxin should have a chemical structure including a benzyne ring at the position of C3 and have OH groups at positions C5, C4 and C7, which was consistent with the structure of rutin and catechin, where OH groups are located at position C5, C4 ' and C7 and were able to reduce the production of citrinin by up to 80%.…”

Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthsupporting

confidence: 92%

“…From a structural viewpoint, isoflavone is potentially effective in reducing the production of citrinin toxin. For example, genistein reduced the production of citrinin by up to 80% due to its structure having an OH group at the positions C5, C4 ' and C7 (Wang et al, 2020). Other research has indicated that a flavonoid group would reduce the production of the toxin citrinin by Monascus sp.…”

Section: Types Of Phenolic Compounds In Hom Thong Banana Peelmentioning

confidence: 99%

“…In the current study, M. purpureus was able to grow and produced more pigment than the control without phenolic compounds. This was most likely because of the different strains of fungi and the type of medium (PDB) used in the cultivation, whereas Wang et al (2020) used rice powder and other substances, including sources of carbon, nitrogen and minerals (Huang et al, 2019a).…”

Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthmentioning

confidence: 99%

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Effect of banana peels and phenolic compounds on pigments and citrinin production by Monascus purpureus

2022

ANRES

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Importance of the work: Each phenolic compound exhibits different effects on pigments and citrinin production. Objectives: To evaluate the effect of phenolic compounds in Hom Thong banana peel on pigments and citrinin production by Monascus purpureus. Materials & Methods:The effects were evaluated of Hom Thong banana peel and its phenolic compounds on fungal growth, pigment and lovastatin production and mycotoxin citrinin reduction by M. purpureus TISTR 3003. The total phenolics and flavonoids contents were determined at two stages of harvest (mature green and overripe). Results: Mature green Hom Thong banana peel contained the highest contents of total phenolics and flavonoids. The major phenolic compounds from banana peel were identified using high-performance liquid chromatography. Five phenolic compounds were found: gallic acid, caffeic acid, coumaric acid, catechin and rutin. Coumaric acid was found only in overripe banana peel and had an inhibitory effect on pigment production by M. purpureus. The highest lovastatin content (861.91 µg/g of dry weight) was produced from the optimized cultivation conditions of M. purpureus on overripe banana peel at 25°C for 32 d. The production of pigments and lovastatin was related to various factors, such as the ripening stage of the substrate and the incubation time. Main finding: Phenolics within Hom Thong banana peel can reduce citrinin production. Furthermore, banana peel can be used as a substrate for lovastatin and pigment production under solid state fermentation by M. purpureus as a safe, active ingredient in food products.

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Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthcontrasting

confidence: 98%

Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthsupporting

confidence: 92%

Section: Types Of Phenolic Compounds In Hom Thong Banana Peelmentioning

confidence: 99%

Section: Types Of Phenolic Compounds In Inhibition Of Fungal Growthmentioning

confidence: 99%

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Effect of banana peels and phenolic compounds on pigments and citrinin production by Monascus purpureus

2022

ANRES

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“…A number of studies have reported a wide range of health beneficial pigment compounds present in MPs [21][22][23][24]. The production of toxic secondary metabolites (e.g., citrinin, a nephrotoxic mycotoxin) by Monascus species has also been reported [25][26][27]. However, a review of the literature shows that, in most research on this topic, extracted pigment mixtures rather than individual compounds, are used.…”

Section: Introductionmentioning

confidence: 99%

Medicinal Chemistry Friendliness of Pigments from Monascus-Fermented Rice and the Molecular Docking Analysis of Their Anti-Hyperlipidemia Properties

Sun

Agyei

2020

Fermentation

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In this study, the physicochemical properties, pharmacokinetics properties, and drug-likeness of pigments from Monascus-fermented rice (Monascus pigments, MPs) were predicted in silico using SwissADME tool. In silico prediction of physicochemical properties showed that MPs had desirable lipophilic drug-like physicochemical properties including molecular weight (236 to 543), TPSA (44.76 to 179.77), lipophilicity (−0.81 to 4.14), and water solubility (−4.94 to −0.77). The pharmacokinetic properties of MPs (i.e., GIA, P-glycoprotein substrate, and CYP3A4 inhibitor) illustrated that most MPs had high intestinal absorption and bioavailability, but some MPs might cause pharmacokinetics-related drug–drug interactions. Following this, six main well-known MPs (monascin, ankaflavin, rubropunctatin, monascorubrin, rubropunctamine, monascorubramine) were selected for molecular docking with some enzyme receptors. The docking results were shown with the best molecular docking poses, and the interacting residues, number and distance of hydrogen bonds of the MPs and monacolin K (for docking with 3-hydroxy-3-methyl glutaryl coenzyme A reductase (HMG-CoA reductase)), or MPs and oleic acid (for docking with lipase). Dissociation constants showed that MPs had lower inhibitory potential for HMGR (compared with Monacolin K), and higher inhibitory potential for lipase. Individual pigments from Monascus-fermented rice, therefore, have the potential to be developed as drug candidates for controlling hyperlipidemia.

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Strategies on improvement of pigment formation and reduction of citrinin in Monascus fermentation

Mou

Pan

Jiang

et al. 2022

Biofuels Bioprod Bioref

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Monasucs pigments, as natural food colorants, have worldwide popularity owing to their antibacterial ability and superior coloring characteristics, as well as various applications in food, medicine, cosmetics and several other fields. Therefore, there is a considerable demand of pigments and various approaches have been conducted to improve pigment production. However, citrinin, which causes great harm to human health, is undesirably generated during the fermentation. Thus, great efforts have been made to increase pigment production and decrease citrinin formation by culture media and condition optimization, mutation breeding or genetic engineering. For the purpose of giving insight for further research, this article makes a summary of existing study advances in Monasucs pigment production. © 2022 Society of Chemical Industry and John Wiley & Sons, Ltd.

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Effects of some flavonoids on the mycotoxin citrinin reduction by Monascus aurantiacus Li AS3.4384 during liquid-state fermentation

Cited by 21 publications

References 56 publications

Effect of banana peels and phenolic compounds on pigments and citrinin production by Monascus purpureus

Effect of banana peels and phenolic compounds on pigments and citrinin production by Monascus purpureus

Medicinal Chemistry Friendliness of Pigments from Monascus-Fermented Rice and the Molecular Docking Analysis of Their Anti-Hyperlipidemia Properties

Strategies on improvement of pigment formation and reduction of citrinin in Monascus fermentation

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