Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale

Mapari, Sameer Shamsuddin; Meyer, Anne S.; Thrane, Ulf; Frisvad, Jens Christian

doi:10.1186/1475-2859-8-24

Cited by 143 publications

(116 citation statements)

References 37 publications

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“…Four types of media were used: 1) The fungus isolate was cultivated on the medium containing 3 , 5 , 10 or 20 g glucose, 5 [26]; 2) The same medium supplemented with ethanol (20g/l) instead of glucose, in addition to methionine (5g /l) as a nitrogen source, 3) Potato dextrose broth (PDB) (Difco) and 4) Yeast malt extract broth (YMB) that composed of (g/L): Glucose: 20, peptone: 5, malt extract: 3 and yeast extract: 3 [30]. The initial pH of the medium was adjusted to 6.5 with phosphoric acid.…”

Section: Fungus Propagation and Pigments Productionmentioning

confidence: 99%

“…The well-known Monascus pigments are the yellow (monascin and ankaflavin), orange (monascorubrin (MBN) and rubropunctatin (RTN) and red-purple (monascorubramine and rubropunctamine, N-Glucosylrubropunctamine, PP-R, 7-(2-hydroxyethyl)-monascorubramine), N-glutarylmonascorubramine, Nglutarylrubropunclamine. These pigments are produced mainly in the cell-bound state [3][4][5]. Fungi from the genus Monascus are traditionally used in Asian countries, mainly in China and .…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Fungus Propagation and Pigments Productionmentioning

confidence: 99%

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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“…La genómica funcional también ha dado lugar a una nueva visión de la ingeniería genética dándole un potencial más amplio convirtiéndose, más bien, en una "ingeniería genómica" (Carr & Church 2009), pasando de la ingeniería metabólica (Graham et al 2007, Lee et al 2009, Stephanopoulos 2002, Ye & Bathia 2012 y la evolución dirigida (Chatterjee & Yuan 2006, Lin et al 2009, Turner 2003) a la construcción de "factorías celulares" (Barnes & Dickson 2006, Mapari et al 2009, Pscheidt & Glieder 2008, Villaverde 2010) y recientemente a la biología sintética (Aldrich et al 2008, Endy 2008, Gibson et al 2010, Sismour & Benner 2005. Otro desarrollo que vale la pena resaltar es el advenimiento de la metagenómica que está permitiendo por un lado, estudiar y entender más profundamente la ecología de microorganismos y, de otro, la identificación de nuevas especies microbianas hasta ahora elusivas a su estudio (Langer et al 2006, Riesenfeld et al 2004, Schmeisser et al 2007, Warnecke & Hugenholtz 2007.…”

Section: Algunos Logros En Biotecnologíaunclassified

El camino de la biotecnología en la Universidad Nacional Agraria La Molina, Perú

Gutiérrez-Correa

2013

Rev peru biol

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COMENTARIO Presentado:26/11/2012 Aceptado:15/12/2012 Publicado online: 15/01/2013 ResumenSe realiza un relato histórico sobre los cincuenta años que tiene la carrera de biología en la Universidad Nacional Agraria La Molina y la gestación, inicio, desarrollo y maduración de la biotecnología en esta universidad. Se describen algunos pormenores de las tres grandes estructuraciones curriculares que finalmente derivan al establecimiento del área de biotecnología en el pregrado y en el doctorado así como a los logros alcanzados. El desarrollo de la biotecnología en la UNALM ha influenciado el desarrollo de esta área en el Perú no solo en las adaptaciones curriculares que se han producido en varias universidades del país sino también en las investigaciones biotecnológicas que se llevan a cabo en universidades e institutos de investigación en las diferentes regiones del país. En este devenir histórico se concluye que el balance es muy positivo y que la mejor corriente epistemológica es la que nos lleva mediante la investigación a encontrar verdades usables en la solución de los problemas del país y, también por qué no, del planeta.Palabras clave: historia de la biología en el Perú; biotecnología; universidad; curriculum. AbstractIn this paper, I make a historical account of the fifty years that have the degree in biology at the Universidad Nacional Agraria La Molina and gestation, and the beginning, development and maturation of biotechnology in this university. We describe some details of the three most important curricular modifications that led to the establishment of the biotechnology area in the curricula of undergraduate and doctoral programs, as well as their main achievements. The development of biotechnology at the UNALM has influenced the development of this area in Peru not only in the curricular changes that have occurred in several Peruvian universities, but also in the biotechnology research being carried out in many regions of the country. In this historical process, I conclude that the balance is positive and that the best epistemology stream is that which leads through research to find truths usable for solving the problems of Peru and also why not the planet.Keywords: history of biology in Peru; biotechnology; university; curriculum. Amicus Plato sed magis amica veritas -AristótelesCaminante, no hay camino, se hace camino al andar -Antonio Machado IntroducciónHan transcurrido cincuenta años desde que en 1962 se creó la Carrera de Biología en la Facultad de Ciencias de la Universidad Nacional Agraria La Molina (UNALM). Mi relación con la carrera lleva 44 años, primero como estudiante desde 1968 y luego como profesor desde 1975 (37 años) por lo que me ha tocado ser parte de su desarrollo histórico, incluyendo el periodo 1988 a 1992 como presidente de la Comisión de Currículo de la Facultad de Ciencias encargada de la última gran reestructuración curricular. Es indudable que relatar la historia es una tarea extremadamente difícil por el inevitable sesgo del relator, aunque el respetar los hechos y las evi...

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“…Addition of medium chain fatty acids to the culture medium (Hajjaj et al, 2000b) 4. Selection of citrinin-free strains (Wang et al, 2004;Mapari et al, 2009). 5.…”

Section: Citrinin As a Mycotoxin Co-produced With Pigmentsmentioning

confidence: 99%

Production of food colourants by filamentous fungi

Ogbonna¹

2016

Afr. J. Microbiol. Res.

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Food colourants are pigments or dyes added to food to maintain, intensify or add colour to foods. Although, the initial natural sources of food colourants were plants and animals, these sources have become inadequate due to increase in demand. This led to the use of synthetic colourants, some of which have harmful effects on human. Filamentous fungi are good sources of colourants since they are capable of synthesizing large quantities of pigments with different colour sheds. Various genera of filamentous fungi such as Monascus, Penicillium, Talaromyces and Fusarium, have been used for colourant production. Some fungal pigments also have antimicrobial, antioxidant and cholesterol lowering effects. However, some fungi co-produce pigments with mycotoxins such as citrinin. It is therefore necessary to select non-citrinin producing fungal strains or employ culture conditions that limit citrinin biosynthesis. Production of fungal pigments is affected by some nutritional and environmental factors such as carbon and nitrogen sources, pH, temperature, light, moisture, agitation speed and dissolved oxygen concentration. This article highlights major species of pigment-producing filamentous fungi, antimicrobial activities of fungal pigments, and control of pigment and mycotoxin coproduction by fungi. The nutritional and culture parameters that affect pigment production by the fungi are discussed in details.

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Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale

Cited by 143 publications

References 37 publications

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

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

El camino de la biotecnología en la Universidad Nacional Agraria La Molina, Perú

Production of food colourants by filamentous fungi

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