Formation of water-solubleMonascus red pigments by biological and semi-synthetic processes

Lin, T. F.; Yakushijin, Kenichi; Büchi, G.; Demain, Arnold L.

doi:10.1007/bf01569621

Cited by 145 publications

(87 citation statements)

References 9 publications

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“…: 382.46) and rubropunctatin (M.W. : 354.40), are synthesized in the cytosol from acetyl coenzyme A by the multienzyme complex of polyketide synthase I [19,20]. These compounds possess a unique structure responsible for their high affinity to compounds with primary amino groups (so called aminophiles).…”

Section: Pigmentsmentioning

confidence: 99%

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Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

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Section: Pigmentsmentioning

confidence: 99%

“…: 386.49) and monascin (M.W. : 358.43), has not yet been elucidated [20]. These compounds were suggested to originate from chemical oxidation of monascorubrin and rubropunctatin [27,28].…”

Section: Pigmentsmentioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…The mass spectrometer was operated in the positive mode. The analysis was performed using Single Ion Recording (SIR) of the ions are listed in table (1). The optimized parameters were as follows: Cone volt 20V, capillary voltage 3.6 KV.…”

Section: Lc/ms/ms Analysismentioning

confidence: 99%

“…More than fifty patents concerning the use of pigments of Monascus spp. (a fungus first discovered by Van Tieghem) for colorization of food have been issued in Japan, USA, France and Germany [1]. The genus Monascus includes three species (M. pilosus, M. purpureus and M. ruber) belonging to the family Monascaceae and to the class Ascomyceta [2].…”

Section: Introductionmentioning

confidence: 99%

Effect of media composition on citrinin and bio-pigments production by Monascus ruber

2017

J App Biol Biotech

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Monascus species are used for production of red bio-pigments, which are used as food coloring agents. However, presence of the mycotoxin citrinin, which is a secondary metabolite produced in conjunction with the red pigments, prevents the use of these pigments in large scale. In the present study, Monascus ruber Van Tieghem was isolated from the Egyptian soil and identified. Effect of media composition on nine of the pigments produced by this fungus in addition to citrinin was studied. The fungus was grown in four different media containing different carbon sources (glucose, ethanol, yeast malt extract and potato dextrose broth). On the other hand, effect of glucose concentration was also studied. The produced pigments and citrinin were extracted by butanol and analyzed by LC/MS/MS as well as HPLC with fluorescence detection of citrinin. The data revealed that the highest amount of red pigments production (4.3g/l) was obtained at glucose concentration 10g/l. This was combined with complete absence of citrinin. Rubropunctamine (26.1%) and ankuflavine (48.7%) were the most abundant pigments in the glucose and ethanol media, respectively; while Moanascin (61.6%) and N-glutarylrubropunctamine (39.4%) were the most abundant in the PDB and YMB media, respectively. This result enables the large scale production of the red pigments by M. ruber without production of the mycotoxin citrinin.

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“…Lin et al 17) An aqueous solution of 50% methanol containing 100 mM phosphate at pH 7.0 was found to be very effective for converting an orange pigment into a red amino acid pigment. A Schiff base was formed between the (X-amino nitrogen of the amino acid and the carbonyl carbon of the orange Monascus pigment.…”

mentioning

confidence: 99%

Combined Effects of a Buffer and Solvent on Tetramethylpyrazine Formation in a 3-Hydroxy-2-butanone/Ammonium Hydroxide System

Huang¹

1997

Bioscience, Biotechnology, and Biochemistry

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Formation of water-solubleMonascus red pigments by biological and semi-synthetic processes

Cited by 145 publications

References 9 publications

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Effect of media composition on citrinin and bio-pigments production by Monascus ruber

Combined Effects of a Buffer and Solvent on Tetramethylpyrazine Formation in a 3-Hydroxy-2-butanone/Ammonium Hydroxide System

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