Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation

Vendruscolo, Francielo; Müller, Bruna Luise; Moritz, Denise Esteves; Oliveira, Débora de; Schmidell, Willibaldo; Ninow, Jorge Luiz

doi:10.1016/j.bcab.2013.03.008

Cited by 54 publications

(40 citation statements)

References 29 publications

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“…The pigment showed activity against S. aureus, Shigella spp., B. mycoides and B. cereus. Previous studies have shown that citrinin, an antibacterial substance produced by Monascus species has a strong inhibitory effect against gram-positive bacteria (Su et al, 2003;Vendruscolo et al, 2014). Our investigation is also in agreement with the results of the M. purpureus NTU 601 strain proven to produce citrinin (Ribeiro et al, 1997) which postulated that the antibacterial effect of citrinin on B. subtilis was related to the size of the inhibition zone.…”

Section: Antimicrobial Activity Of the Pigmentsupporting

confidence: 92%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oMonascus purpureus was used for pigment production in different media. Synthetic medium containing (gL -1 glucose, 30; MSG, 1.5; KH 2 PO 4 , 2.5; MgSO 4 .7H 2 O, 0.5 and FeSO 4 . 7H 2 O, 14 mg/l) yielded the maximum pigment production (3.6 AU/ml) followed by potato dextrose broth (3.4 AU/ml) and malt extract medium (2.8 AU/ml). The optimized synthetic medium showed 1.5 fold increases in the pigment production. Further, solid state fermentation was carried out using wheat, rice, jackfruit seed powder and cotton fibers in the form of 1-2 cm length flakes absorbed with potato dextrose broth. Maximum pigment production (65.0 AU/gds) was obtained in rice followed by wheat (62.0 AU/gds) followed by jackfruit seed powder (60.0 AU/gds) and cotton (58.0 AU/gds). Solid state fermentation was more effective than submerged fermentation for overall pigment production by M. purpureus. Pigment was found to be stable from pH 3.0 to 9.0 and temperature 37°C to 121°C. Along with the pigment, M. purpureus also produced citrinin which was analyzed using TLC. A process for the production of citrininfree Monascus pigment has also been investigated which will be useful for various food applications. A correlation was established between citrinin antimicrobial activity and pigment production method. The pigment produced through solid-state and submerged fermentation showed inhibitory activity against Staphylococcus aureus, Shigella spp. and Bacillus spp. Hence, the pigment is useful as a food additive and to control the foodborne pathogens and to enhance the shelf-life of food products.

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Section: Antimicrobial Activity Of the Pigmentsupporting

confidence: 92%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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“…These metabolites display a wide range of biological activities, including antimicrobial, immuno-suppressive and anticancer properties such as hypocholesteremic [10][11][12][13][14]. Other components of Monascus pigments have anti-inflammatory activity and have been reported to suppress skin cancer caused by tumor promoters in experimental animals [15,16]; in addition to their clinical benefits in treating hypertension in humans [17].…”

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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“…1C). This could be ascribed to the antimicrobial compounds produced by MJ-1, which can inhibit the growth of spoilage bacteria (24).…”

Section: Resultsmentioning

confidence: 99%

“…This was mainly due to the antibacterial activity of Monascus pigments produced by Monascus spp. because the increasing level of TVB-N compounds in food is usually happens when proteins are degraded by bacteria (24,31). For instance, results from Vendruscolo et al (24) revealed that Monascus pigments or the amino acid derivatives of Monascus pigment showed high antimicrobial activity.…”

Section: Effects Ofmentioning

confidence: 99%

Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

Xiang

Zhang

2015

Food Sci Biotechnol

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Monascus spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using Monascus ruber MJ-1 as a nitrite substitute on color, lipid oxidation and proteolysis of fermented meat mince were investigated in this study. After 4 days of fermentation, a* and L* values for the samples were significantly higher and lower than the values for the control, respectively; however, b* values were significantly lower than that of the control throughout the fermentation process (p<0.05). Furthermore, Monascus ruber MJ-1 fermentation decreased the thiobarbituric acid reactive substances (TBARs) value and increased the myofibril fragmentation index (MFI) value of meat mince significantly (p<0.05). SDS-PAGE results further indicated that myofibrillar proteins were degraded during fermentation, while sarcoplasmic proteins were not. These results suggest prospects for the broad application of Monascus as a nitrite substitute in meat processing.

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Thermal stability of natural pigments produced by Monascus ruber in submerged fermentation

Cited by 54 publications

References 29 publications

Optimization of Monascus Pigment Production and its Antibacterial Activity

Optimization of Monascus Pigment Production and its Antibacterial Activity

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

Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince

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