Safe natural bio-pigment production by Monascus purpureus using mixed carbon sources with cytotoxicity evaluation on root tips of Allium cepa L.

Mahmoud, Ghada Abd‐Elmonsef; Soltan, Hassan A. H.; Abdel-Aleem, Walid; Osman, Sayed

doi:10.1007/s13197-020-04758-y

Cited by 8 publications

(3 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Monascus is a homothallic fungus related to the Ascomycetes class and Monascaceae family and are the famous producers of several important secondary metabolites, for example, pigments (Mahmoud et al, 2021). The genus Monascus is described as a filamentous, aerobic, saprophytic, prototrophic, mesophilic (optimum temperature of 30-35 • C), xerophilic fungus, with respiration-fermentative metabolism (Feng et al, 2016;Agboyibor et al, 2018), and reproduction both sexually (asci) and asexual (conidia).…”

Section: Monascus Sp and Its Pigment Production Potentialmentioning

confidence: 99%

The potential, strategies, and challenges of Monascus pigment for food application

Egea

Dantas²,

Sousa³

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

The demand for dyes from natural sources to substitute synthetic dyes for application in the food industry has been continuously increasing due to some synthetic dyes being associated with several problems, including hypersensitivity, carcinogenesis, and negative environmental impacts. Furthermore, dyes from natural sources (like pigments) are generally regarded by the consumer as safer or with fewer side effects—a fact that requires in-depth investigation—, which increases the commercial interest in such products. In this sense, great focus has been given to the biotechnological potential of Monascus sp. to produce red, orange, and yellow pigments using different types of the fermentation process (submerged or in solid-state fermentation), substrates, and process parameters (temperature, pH, agitation, aeration, etc.), aiming at optimizing and reducing costs in pigment production. In general, Monascus pigment has shown stability at neutral and basic pH, at elevated temperatures for a few hours, and to some metallic ions while not showing stability at acidic pH, elevated temperatures for many hours, and in the presence of light. Applications of Monascus pigment with colorant function in foods (candies, bread, yogurt, cheese, beer, and meat products) reported improvement in the color aspect by sensory analysis. The application of Monascus pigment still seems promising and incipient, demonstrating that it needs to be further studied, mainly concerning the stability of the pigment in vivo systems (inside the food) where adverse conditions are combined. Regulatory issues are heterogeneous around the world, which creates difficulties to expand production and commercialization but also demonstrates the need for studies to confirm its safety. In this sense, this mini-review presents the potential, strategies, and challenges of Monascus pigment for food application.

show abstract

Section: Monascus Sp and Its Pigment Production Potentialmentioning

confidence: 99%

The potential, strategies, and challenges of Monascus pigment for food application

Egea

Dantas²,

Sousa³

et al. 2023

Front. Sustain. Food Syst.

View full text Add to dashboard Cite

show abstract

“…Standard drug cyclophosphamide and compound IIa-h were used at 1 mg/mL and 10 mg/mL concentration. The bulbs with root tips grown up to 3-4 cm were placed over drug solution and incubation was carried out at ambient temperature [42][43][44][45][46][47][48][49] .…”

Section: Pharmacological Evaluationmentioning

confidence: 99%

Untitled

2021

IJPSR

View full text Add to dashboard Cite

Benzoxazole and its analogues play an important role as therapeutic agents and exhibit good cytotoxic as well as antimicrobial activity. In the present study, benzoxazole analogues have been prepared by synthetic route; their spectroscopic evaluation was carried out, and then the synthesized compounds were screened for their cytotoxic activity by Allium cepa root model as well as antimicrobial activity by cup plate method. The synthesis and cytotoxic activity of a novel series of Schiff's base was carried out by reacting the amino group of the 4-Benzoxazol-2yl-phenylamine with different aromatic/ heteroaromatic aldehydes in the presence of polyphosphoric acid to give 4-(1,3-Benzoxazol-2-yl)phenyl]-1-(Substituted phenyl) methanimine (4a-4h) also Diazotization reaction of (4-Benzoxazol-2-yl phenyl) with β napthol gave 2- ((4-(benzo [d]oxazole-2-yl)phenyl) diazenyl) naphthalene-2-ol (4i). The cytotoxic and antimicrobial activities of the synthesized compounds were determined by using the onion root model and cup plate method, respectively. The activity data of compounds was compared with standard drugs Cefixime for antibacterial activity and miconazole for antifungal was used as a standard, and cyclophosphamide was used as a standard for Cytotoxic activity.

show abstract

“…Several strategies have been employed to improve MP production and stability such as cost-effective fermentation using low-cost agricultural by-products, small molecule supplementation, and mutagenesis for the selection of highyield strains [6][7][8][9]. In recent studies, Mahmoud et al [10] utilized mixed carbon sources to produce MPs and observed that the addition of antioxidants such as citric, ascorbic, and salicylic acids improved the light stability of MPs. Ali et al [11] investigated the effect of sodium caseinate (SC) on the thermal stability of MPs under acidic conditions, finding that MP-SC complexes inhibit MP aggregation and enhance MP solubility and stability.…”

Section: Introductionmentioning

confidence: 99%

Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability

Gong,

Shi,

Tang

et al. 2023

Foods

View full text Add to dashboard Cite

Monascus, a key player in fermented food production, is known for generating Monascus pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the Monascus industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential. Here, we investigated the impact of ectoine on Monascus purpureus ATCC 16365, emphasizing development and secondary metabolism. Exogenous 5 mM ectoine supplementation substantially increased the yields of MPs and MK (105%–150%) and reduced CTN production. Ectoine influenced mycelial growth, spore development, and gene expression in Monascus. Remarkably, ectoine biosynthesis was achieved in Monascus, showing comparable effects to exogenous addition. Notably, endogenous ectoine effectively enhanced the stability of MPs under diverse stress conditions. Our findings propose an innovative strategy for augmenting the production and stability of bioactive compounds while reducing CTN levels, advancing the Monascus industry.

show abstract

Safe natural bio-pigment production by Monascus purpureus using mixed carbon sources with cytotoxicity evaluation on root tips of Allium cepa L.

Cited by 8 publications

References 33 publications

The potential, strategies, and challenges of Monascus pigment for food application

The potential, strategies, and challenges of Monascus pigment for food application

Untitled

Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability

Contact Info

Product

Resources

About