Fungal polyketide azaphilone pigments as future natural food colorants?

Mapari, Sameer Shamsuddin; Thrane, Ulf; Meyer, Anne S.

doi:10.1016/j.tibtech.2010.03.004

Cited by 247 publications

(176 citation statements)

References 44 publications

Supporting

Mentioning

171

Contrasting

Unclassified

Order By: Relevance

“…: 358.43), has not yet been elucidated [20]. These compounds were suggested to originate from chemical oxidation of monascorubrin and rubropunctatin [27,28]. However, their structures strongly suggest that the yellow pigments are reduced derivatives of the orange ones.…”

Section: Pigmentsmentioning

confidence: 99%

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

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

View full text Add to dashboard Cite

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.

show abstract

Section: Pigmentsmentioning

confidence: 99%

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

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

View full text Add to dashboard Cite

show abstract

“…are generally known for production of various bioactive compounds including enzymes and pigments. Several enzymes are responsible for the synthesis of pigments, generally by the mevalonate and polyketide pathways (Mapari et al 2010; Afshari et al 2015). GBPI_P155 possessed (poly)extremophilic characters as fungus tolerated a wide range of temperature and pH and high salt concentration.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, these pigments may be harvested for potential uses after further screening for their toxic effects, if any. Mapari et al (2010) have emphasised on potentially safe polyketide pigment produced by the filamentous fungus, suggesting fungal polyketide pigments, such as carotenoids, as natural food colourant.…”

Section: Discussionmentioning

confidence: 99%

Optimisation and characterisation of the orange pigment produced by a cold adapted strain of Penicillium sp. (GBPI_P155) isolated from mountain ecosystem

et al. 2018

View full text Add to dashboard Cite

With globalisation and growing health risks of synthetic colourants, search for pigments from natural sources has increased owing to their non-toxic nature. The present study highlights the bioprospection of natural pigment from a cold adapted fungal strain of Penicillium sp. (GBPI_P155), isolated from soil of Indian Himalayan region. The fungus produced insoluble and orange-coloured pigment in liquid medium with maximum production recorded in potato dextrose (PD) broth at 15°C and 3 pH, while maximum biomass was produced at 25°C and pH 3. While examining the effect of different mineral salts, and carbon and nitrogen sources on pigment production, maximum accumulation of pigment was recorded in PD broth supplemented with 2% maltose. Following production, extraction of pigment was performed using chloroform and characterised partially by UV/vis (λ max at 495 nm and a shoulder peak at 530 nm) and Fourier Transform Infrared (FT-IR) spectroscopy. Thin layer chromatography of chloroform extract resulted in separation of pigment in three fractions with Rf values 0.911, 0.852 and 0.808, which were further analysed using Liquid Chromatography Mass Spectrometry (LC/MS). The overall approach resulted in identification of pigment as a mixture of different derivatives of carotenoids. The extracted pigment also possessed antimicrobial activity against Gram-positive and Gram-negative bacteria and actinobacteria.

show abstract

“…Nowadays, the concern of utilization of organic or natural based product is gaining positive acceptance among the consumers. Natural colorants are in great demand especially for use in foods and beverages as its market was valued at $465 million USD in 2007, a raised of 4.6% from the year 2004 [2].…”

Section: Introductionmentioning

confidence: 99%

Red Pigment Production By Monascus Purpureus In Stirred-Drum Bioreactor

Amin¹,

Farhan²

2017

Sci. herit. j.

View full text Add to dashboard Cite

Several studies has been conducted to economically cultivate the Monascus sp. However, the potential of using stirred drum bioreactor in solid state fermentation (SSF) for Monascus sp. cultivation has been relatively understudied. Oil palm frond (OPF) petiole has been used as a potential substrate due to its nutritional contents and to add more value to local agricultural waste. This study reports the production of red pigment by Monascus purpureus FTC 5357 in a 2.3 L bench top -stirred-drum bioreactor. The fungus was grown on moistened OPF substrate (60 % (w/w)) supplemented with 2% (w/w) of soy meal peptone. The effects of different aeration rates (0.3-1.0 vvm of humidified air), agitation programme (4-8 cycles per day), and substrate load capacity (25-40 % (v/v) of total drum capacity) on red pigment production are reported. Aeration rate showed a positively correlated interaction to red pigment production in which the highest red pigment were produced using1.0 vvm (6.09 AU/g dry solid), and non-aerated culture showed the lowest red pigment production (0.81 AU/g dry solid). The agitation programme was also showing the positive trend of interaction, in which 8 cycles per day showed the highest red pigment production (4.34 AU/g dry solid) and 4 cycles per day agitation showed the lowest red pigment production. The red pigment production was peaked at 30% (v/v) drum loading capacity (5.61 AU/g dry solid) and the lowest at 25% (v/v) (0.89 AU/g dry solid), whereas 40% (v/v) substrate capacity was incapable of being mixed due to low power output of agitating motor. Results suggested that OPF was a potent source of substrate for the cultivating Monascus purpureus using SSF and all 3 factors (aeration, substrate load capacity and agitation programme) were significantly influenced the red pigment production.

show abstract

Fungal polyketide azaphilone pigments as future natural food colorants?

Cited by 247 publications

References 44 publications

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

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

Optimisation and characterisation of the orange pigment produced by a cold adapted strain of Penicillium sp. (GBPI_P155) isolated from mountain ecosystem

Red Pigment Production By Monascus Purpureus In Stirred-Drum Bioreactor

Contact Info

Product

Resources

About