Evaluating the effects of microparticle addition on mycelial morphology, natural yellow pigments productivity, and key genes regulation in submerged fermentation of <i>Monascus purpureus</i>

Huang, Jing; Guan, Hao; Huang, Yue-Ying; Lai, Ke-Sheng; Han, Xue; Zhang, Bobo

doi:10.1002/bit.27762

Cited by 25 publications

(12 citation statements)

References 33 publications

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“…However, these two indexes showed a decreasing trend when the talc concentration reached 20 g/L. This phenomenon is similar to a study on the production of natural yellow pigments in Monascus purpureus using morphological regulation of mycelial pellets based on microparticles [ 23 ]. This result clearly indicated that macrofungi have complex responses to the type and dosage of exogenous additives (even inert substances) during liquid fermentation.…”

Section: Resultssupporting

confidence: 87%

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Enhancement of polysaccharides production using microparticle enhanced technology by Paraisaria dubia

Tong

Wang

et al. 2022

Microb Cell Fact

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Background Polysaccharides are important active ingredients in Ophiocordyceps gracilis with many physiological functions. It can be obtained from the submerged fermentation by the anamorph (Paraisaria dubia) of Ophiocordyceps gracilis. However, it was found that the mycelial pellets of Paraisaria dubia were dense and increased in volume in the process of fermentation, and the center of the pellets was autolysis due to the lack of nutrient delivery, which extremely reduced the yield of polysaccharides. Therefore, it is necessary to excavate a fermentation strategy based on morphological regulation for Paraisaria dubia to promote polysaccharides accumulation. Results In this study, we developed a method for enhancing polysaccharides production by Paraisaria dubia using microparticle enhanced technology, talc microparticle as morphological inducer, and investigated the enhancement mechanisms by transcriptomics. The optimal size and dose of talc were found to be 2000 mesh and 15 g/L, which resulted in a high polysaccharides yield. It was found that the efficient synthesis of polysaccharides requires an appropriate mycelial morphology through morphological analysis of mycelial pellets. And, the polysaccharides synthesis was found to mainly rely on the ABC transporter-dependent pathway revealed by transcriptomics. This method was also showed excellent robustness in 5-L bioreactor, the maximum yields of intracellular polysaccharide and exopolysaccharides were 83.23 ± 1.4 and 518.50 ± 4.1 mg/L, respectively. And, the fermented polysaccharides were stable and showed excellent biological activity. Conclusions This study provides a feasible strategy for the efficient preparation of cordyceps polysaccharides via submerged fermentation with talc microparticles, which may also be applicable to similar macrofungi. Graphical Abstract

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Section: Resultssupporting

confidence: 87%

“…SEM observation of mycelial pellet morphology was conducted in analogy to a reported method for the mycelial pellets of Monascus purpureus [ 23 ]. The surface of the sample was sputtered with a thin layer of gold, and the surface shape was observed by a field emission scanning electron microscope (SU8010 Tokyo, Japan).…”

Section: Methodsmentioning

confidence: 99%

Enhancement of polysaccharides production using microparticle enhanced technology by Paraisaria dubia

Tong

Wang

et al. 2022

Microb Cell Fact

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“…In addition, some mineral salts such as KH 2 PO 4 , MgSO 4 , and FeSO 4 , no matter whether added alone or together to the broth, all effectively increased the red pigment production, even reaching an increase of 102% when added together 30 . Supplementation of 4 g/L 5000 mesh talc to the broth improved the yellow pigment production by 2.13‐fold compared with the control group 31 . Research has shown that these additives, including tyrosol and mineral salts as well as talc, can all up‐regulate the expression of the relative pigment synthesis genes or activated critical enzymes responsible for pigment formation, such as esterase 12 .…”

Section: Strategies To Improve the Monascus Pigment Productionmentioning

confidence: 97%

“…For example, the addition of 3% (v/v) ethanol and 35 g/L NaCl both effectively stimulated mycelial virgation accompanied by 1.59‐ and 1.40‐fold increases in pigment production, respectively 32,33 . In addition, the increased fluidity of the cell membrane also enhanced the pigment yield 31,34,35 . Liu et al .…”

Section: Strategies To Improve the Monascus Pigment Productionmentioning

confidence: 99%

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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“…The results of study showed that the maximum yellow pigment production was obtained with talcum (554.2 U/mL). Moreover, it was also reported that morphological changes, such as like including smaller mycelial size, rougher hyphae, and decreased cell integrity, were induced by talc addition [60]. On the other hand, Huang et al [74] was evaluated sodium starch octenyl succinate (OSA-SNa) microparticle combined with Triton X-100 for improving of Monascus red pigments.…”

Section: Pigmentsmentioning

confidence: 99%

Effect of Microparticles on Fungal Fermentation for Fermentation-Based Product Productions

et al. 2022

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Ranging from simple food ingredients to complex pharmaceuticals, value-added products via microbial fermentation have many advantages over their chemically synthesized alternatives. Some of such advantages are environment-friendly production pathways, more specificity in the case of enzymes as compared to the chemical catalysts and reduction of harmful chemicals, such as heavy metals or strong acids and bases. Fungal fermentation systems include yeast and filamentous fungal cells based on cell morphology and culture conditions. However, filamentous fungal fermentation has gained attention in the past few decades because of the diversity of microbial products and robust production of some of the most value-added commodities. This type of fungal fermentation is usually carried out by solid-state fermentation. However, solid-state fermentation poses problems during the scale-up for industrial production. Therefore, submerged fermentation for value-added products is usually preferred for scaling-up purposes. The main problem with submerged fungal fermentation is the formation of complex mycelial clumps or pellets. The formation of such pellets increases the viscosity of the media and hinders the efficient transfer of oxygen and nutrient resources in the liquid phase. The cells at the center of the clump or pellet start to die because of a shortage of resources and, thus, productivity decreases substantially. To overcome this problem, various morphological engineering techniques are being researched. One approach is the use of microparticles. Microparticles are inert particles with various size ranges that are used in fermentation. These microparticles are shown to have positive effects, such as high enzyme productivity or smaller pellets with fungal fermentation. Therefore, this review provides a background about the types of microparticles and summarizes some of the recent studies with special emphasis on the fungal morphology changes and microparticle types along with the applications of microparticles in filamentous fungal fermentations.

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Evaluating the effects of microparticle addition on mycelial morphology, natural yellow pigments productivity, and key genes regulation in submerged fermentation of Monascus purpureus

Cited by 25 publications

References 33 publications

Enhancement of polysaccharides production using microparticle enhanced technology by Paraisaria dubia

Enhancement of polysaccharides production using microparticle enhanced technology by Paraisaria dubia

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

Effect of Microparticles on Fungal Fermentation for Fermentation-Based Product Productions

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