Article
Food Science & Technology
Mengfei Long, Yongchao Cai, Nan Zheng, Zhi Lu, Wentao Cao, Yaxian Li, Xiaomei Pei, Osire Tolbert, Xiaole Xia
Summary: This study explored the potential of Monascus pigments (MPs) production using a mixture of Chinese rice wine lees, soaked rice wastewater, and broken rice. The optimal conditions for MPs production were found to be a solid-liquid ratio of 1:10 and the addition of 20 g/L broken rice in shake flask experiments, with a production yield of 120.1 U/mL. Further experiments in a 7.5 L agitated bioreactor showed that the stirring speed had a significant impact on cell morphology and resulted in a maximum MPs concentration of 128.4 U/mL and a yield of 8174 U/g at 400 rpm. The use of Chinese rice wine wastes in a 50 L pilot scale fermentation process resulted in a MPs production of 158.9 U/mL, demonstrating the potential for economic and environmentally friendly utilization.
Article
Microbiology
Jie Bai, Zihan Gong, Meng Shu, Hui Zhao, Fanyu Ye, Chenglun Tang, Song Zhang, Bo Zhou, Dong Lu, Xiang Zhou, Qinlu Lin, Jun Liu
Summary: This study successfully obtained a mutant strain with high production of water-soluble yellow Monascus pigments (MPs) instead of primary yellow, orange, and red pigments. The use of response surface methodology and combined immobilized fermentation and extractive fermentation significantly increased the yield and productivity. The produced pigments showed good tone stability to environmental factors, but were unstable to pH, light, and certain ion concentrations. The chemical components of the produced yellow Monascus pigments were identified by UHPLC-ESI-MS.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Pengfei Gong, Ruoyu Shi, Yutong Liu, Qiaoqiao Luo, Chengtao Wang, Wei Chen
Summary: Red yeast rice (RYR), also known as Monascus purpureus, has a long history of medicinal and culinary use in Asia. This review provides an updated overview of the latest advancements in Monascus pigment (MP) research, including insights into biosynthetic pathways, optimization methods for fermentation, extraction, and stabilization, as well as the health benefits and diverse applications of MPs in the food industry. The review also discusses current limitations and proposes feasible solutions for MP product development and applications to meet the growing global demand.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Gao-Fei Qian, Jing Huang, Ardavan Farhadi, Bo-Bo Zhang
Summary: This study demonstrates a strategy to enhance yellow pigment production in Monascus purpureus by adding ethanol, leading to increased pigment production and biomass accumulation. The ethanol addition affects the expression of key genes in the pigment metabolic pathway, ultimately promoting yellow pigment biosynthesis. This novel strategy may have applications in other fermentation processes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Xiaofei Jiang, Xunhan Qiu, Jingjing Yang, Song Zhang, Jun Liu, Jiali Ren, Dong Lu, Xiang Zhou, Bo Zhou
Summary: In this study, a genetically stable mutant of M. purpureus BWY-5 with high-quality extracellular yellow pigments was obtained through carbon ion beam irradiation. This strain has the potential to be used as an industrial Monascus strain for the production of yellow pigments.
ENZYME AND MICROBIAL TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yingying Huang, Jiashi Chen, Qing Chen, Chenglong Yang
Summary: This study investigates the effects of carbon source, nitrogen source, inorganic salts, and vitamins on the saccharifying power (SP) and biosynthesis of Monascus pigments (MPs) in M. purpureus G11 during submerged fermentation. The optimal medium composition is determined and validation experiments confirm a significant increase in MPs and SP. These findings provide a theoretical basis for enhancing MPs and SP in M. purpureus for Hong Qu production, improving production efficiency and shortening the production cycle of related fermentation products.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Fatemeh Abdollahi, Mahshid Jahadi, Mehrdad Ghavami
Summary: This study evaluated the thermal stability of red pigments produced by Monascus purpureus under different temperature, salt, and pH values. The results indicated that pH, temperature, and salt content could affect the stability of the pigments.
FOOD SCIENCE & NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Song Zhang, Wen Zhao, Omeoga Nkechi, Pengxin Lu, Jie Bai, Qinlu Lin, Jun Liu
Summary: A mutant strain with high rice husk hydrolysate tolerance was obtained using the ARTP screening system, producing extracellular total MPs in SBF. The productivity of MPs was further enhanced in SSBF and IF using non-detoxified RHSAH.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yaxu Wang, Fanyu Ye, Bo Zhou, Ying Liang, Qinlu Lin, Dong Lu, Xiang Zhou, Jun Liu
Summary: In this study, a citrinin-free Monascus puprureus strain with high MP production was generated using dual mutagenesis. Indica rice was found to be the optimal fermentation substrate for solid-state fermentation, resulting in the highest MP value. RT-qPCR results showed that MP synthesis-related genes were upregulated in the mutant strain, while citrinin synthesis-related genes were downregulated. This study provides important insights into the fermentation characteristics and gene expression in Monascus puprureus during solid-state fermentation.
Article
Food Science & Technology
Pengcheng Long, Lisha Zhu, Huafa Lai, Suyin Xu, Xingxing Dong, Yanchun Shao, Liling Wang, Shuiyuan Cheng, Gang Liu, Jingren He, Yi He
Summary: Monascus red pigments (MRPs) were embedded into liposome membranes to improve stability. The MRPs liposomes (MRPL) showed better stability and stronger anticancer activity compared to free MRPs.
Article
Chemistry, Applied
Aijun Tong, Jinqiang Lu, Zirui Huang, Qizhen Huang, Yuyu Zhang, Mohamed A. Farag, Bin Liu, Chao Zhao
Summary: In this study, it was found that Monascus kaoliang produces pigments through liquid fermentation using glycerol and peptone as carbon and nitrogen sources. Transcriptomic analysis revealed differentially expressed genes related to carbon and nitrogen metabolism, providing a comprehensive interpretation of the linkage between primary and secondary metabolisms in M. kaoliang.
Review
Food Science & Technology
JinTao He, MingXi Jia, Wen Li, Jing Deng, JiaLi Ren, FeiJun Luo, Jie Bai, Jun Liu
Summary: Monascus pigments are high-quality natural edible pigments fermented by Monascus filamentous fungi, with various biological functions such as antibacterial, antioxidation, anti-inflammatory, regulating cholesterol, and anti-cancer. However, their production and color value are limited, requiring continuous optimization of fermentation conditions and the use of new technologies to increase yield.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Chan Zhang, Mengxue Chen, Yueming Zang, Haijiao Wang, Xinyu Wei, Qianqian Zhu, Xuelian Yang, Baoguo Sun, Chengtao Wang
Summary: The addition of arginine to Monascus fermentation broth increased Monacolin K production and pigments. Arginine also altered the morphology of Monascus and enhanced the secretion of Monacolin K. These findings provide a basis for further analysis of Monacolin K biosynthesis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Jie Qiao, Huawei Zeng, Wenjing Ye, Ran Qiu, Xin Zeng, Bingyue Xin, Tingyu Xie
Summary: In this study, the addition of sucrose esters significantly promoted the production of yellow pigment by Monascus purpureus during submerged fermentation. Integrating the addition of sucrose esters with immobilised fermentation using corn cob as the carrier resulted in a higher yellow pigment yield. Transcriptome analysis revealed that integrative fermentation effectively regulated pyruvate metabolism, improved membrane properties, and increased transport capacity of pigment across the membrane.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Di Chen, Yurong Wang, Mianhua Chen, Pei Fan, Guiling Li, Changlu Wang
Summary: The study found that the color characteristics of Monascus pigments produced by Monascus purpureus M9 were significantly affected by ammonium nitrate, leading to a decrease in pigment concentration and a shift in color from red to orange. This was accompanied by changes in the production levels of major pigment components and the up-regulation of genes related to yellow pigments pathway. The study provided valuable insights into producing Monascus pigments with modified color characteristics.