Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli

Zhao, Guoping; Li, Yingqiu; Yang, Jie; Kai-Yu, Cui

doi:10.17221/430/2015-cjfs

Cited by 22 publications

(8 citation statements)

References 34 publications

(29 reference statements)

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“…1 D and F , bacteria incubated with polymer film or polymer nanomesh had no cell wall disruption of the bacteria and no external ultrastructural changes with regular and typical morphology. Moreover, the cell sizes were uniform, as presented in the existing studies ( 39 ). In contrast, there were significant morphological changes in the cells exposed to copper nanomesh, as shown in Fig.…”

Section: Resultsmentioning

confidence: 62%

Antimicrobial second skin using copper nanomesh

Kim

et al. 2022

Proc. Natl. Acad. Sci. U.S.A.

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The functional support and advancement of our body while preserving inherent naturalness is one of the ultimate goals of bioengineering. Skin protection against infectious pathogens is an application that requires common and long-term wear without discomfort or distortion of the skin functions. However, no antimicrobial method has been introduced to prevent cross-infection while preserving intrinsic skin conditions. Here, we propose an antimicrobial skin protection platform copper nanomesh, which prevents cross-infectionmorphology, temperature change rate, and skin humidity. Copper nanomesh exhibited an inactivation rate of 99.99% for Escherichia coli bacteria and influenza virus A within 1 and 10 min, respectively. The thin and porous nanomesh allows for conformal coating on the fingertips, without significant interference with the rate of skin temperature change and humidity. Efficient cross-infection prevention and thermal transfer of copper nanomesh were demonstrated using direct on-hand experiments.

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Section: Resultsmentioning

confidence: 62%

Antimicrobial second skin using copper nanomesh

Kim

et al. 2022

Proc. Natl. Acad. Sci. U.S.A.

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“…The suitability of Monascus pigments for coloring meat products, particularly with regard to color, texture, smell and other sensory parameters of the products, has already been proven in the scientific literature (Leistner et al, 1991;Fabre et al, 1993;Yu et al, 2015;Seong et al, 2017). In addition, inhibitory effects of Monascus pigments or Monascus extracts on vegetative bacterial cells, e.g., Staphylococcus aureus, Escherichia coli, Bacillus subtilis (Kim et al, 2006;Vendruscolo et al, 2014;Zhao et al, 2016) have been demonstrated. In addition, the safety of Monascus pigments for human consumption has been confirmed in several studies (Bianchi, 2005;Yu et al, 2008;Mohan Kumari et al, 2009).…”

Section: Introductionmentioning

confidence: 95%

Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores

et al. 2021

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The pink-red color of traditional sausages (cured meat) is the result of nitrite addition and the formation of nitrosomyoglobin. However, the pleasant color of processed meat products is a side effect of nitrite addition while the main anticipated goal is to suppress the germination of clostridial spores. The fungus Monascus is known as a producer of oligoketide pigments, which are used in Asian countries, especially in China, for coloring foods, including meat products. Although, different biological activities of Monascus pigments have been tested and confirmed in many studies, their effect on germination of bacterial spores has never been investigated. This study is focused on testing the activity of red yeast rice (RYR) extract, containing monascin, rubropunctatin, rubropunctamine complexes and monascuspiloin as the main pigments, on germination of Clostridium and Bacillus spores. It was found that addition of nitrite alone, at the permitted concentration, had no effect on spore germination. However, the combined effects of nitrite with NaCl, tested after addition of pickling salt, was efficient in inhibiting the germination of C. beijerinckii spores but had no effect on B. subtilis spores. In contrast, total suppression of C. beijerinckii spore germination was reached after addition of RYR extract to the medium at a concentration of 2% v/v. For B. subtilis, total inhibition of spore germination was observed only after addition of 4% v/v RYR extract to the medium containing 1.3% w/w NaCl.

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“…To extract the orange pigments from the filter cakes, a solvent with a polarity suitable for dissolving the orange pigments was required. Of the organic solvents permitted for use in the food industry (methanol, ethanol, ethyl acetate, acetone, and n-hexane) [54], ethyl acetate has been used for the extraction of orange pigments in previous studies [55,56]. Orange pigments are highly soluble in ethyl acetate, an amphiphilic volatile organic solvent.…”

Section: Preparation Process For Orange Monascus Pigments and Synthesis Of Derivativesmentioning

confidence: 99%

Production and Characterization of Anti-Inflammatory Monascus Pigment Derivatives

Choe

Song

Shin

et al. 2020

Foods

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The prevention and treatment of chronic inflammation using food-derived compounds are desirable from the perspectives of marketing and safety. Monascus pigments, widely used as food additives, can be used as a chronic inflammation treatment. Orange Monascus pigments were produced by submerged fermentation in a 5 L bioreactor, and multiple orange Monascus pigment derivatives with anti-inflammatory activities were synthesized using aminophilic reaction. A total of 41 types of pigment derivatives were produced by incorporating amines and amino acids into the orange pigments. One derivative candidate that inhibited nitric oxide (NO) production in Raw 264.7 cells and exhibited low cell cytotoxicity was identified via in vitro assay. The 2-amino-4 picoline derivative inhibited NO production of 48.4%, and exhibited cell viability of 90.6%. Expression of inducible NO synthase, an important enzyme in the NO synthesis pathway, was suppressed by such a derivative in a dose-dependent manner. Therefore, this derivative has potential as a functional food colorant with anti-inflammatory effects.

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Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli

Cited by 22 publications

References 34 publications

Antimicrobial second skin using copper nanomesh

Antimicrobial second skin using copper nanomesh

Effect of a Monascus sp. Red Yeast Rice Extract on Germination of Bacterial Spores

Production and Characterization of Anti-Inflammatory Monascus Pigment Derivatives

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