Characterization of monascidin A from Monascus as citrinin

Blanc, Philippe; Laussac, Jean‐Pierre; Bars, J. Le; Bars, P. Le; Loret, M.; Pareilleux, Alain; Promé, Danièlle; Promé, Jean‐Claude; Santerre, Anne; Goma, G.

doi:10.1016/0168-1605(94)00167-5

Cited by 250 publications

(158 citation statements)

References 16 publications

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“…The pH remained in the range of 5.45 to 6.23 favoring the release and production of red pigments (CHEN;JOHNS, 1993;BLANC et al, 1995). There was a decrease in pH in the initial stage of the cultivation, followed by a slight increase in the next stage remaining constant.…”

Section: Discussionmentioning

confidence: 84%

Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Bühler¹,

Dutra²,

Vendruscolo³

et al. 2013

Ciênc. Tecnol. Aliment.

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Section: Discussionmentioning

confidence: 84%

Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Bühler¹,

Dutra²,

Vendruscolo³

et al. 2013

Ciênc. Tecnol. Aliment.

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“…However, spurred by renewed interest in natural remedies, recent biochemical and pharmacological studies have identified red fermented rice as a beneficial dietary supplement for maintaining a healthy balance of cholesterol and related lipids in the body [35]. The genus Monascus produces the most famous secondary metabolites which have been purified and identified, including monacolins that are responsible for reducing cholesterol levels in blood [33,36,37]. γ-Aminobutyric acid (GABA), dimerumic acid with medical effects and citrinin as an antibacterial agent have also been identified as secondary metabolites [34,36,[38][39][40].…”

Section: Red Fermented Ricementioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

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“…The color of citrinin isolated from Monascus purpureus is pale yellow (Blanc et al, 1995). The structure of citrinin and pigments were polyketide from the secondary metabolites of Monascus which have been synthesized by multifunctional enzymes of polyketide synthases.…”

Section: Introductionmentioning

confidence: 99%

Citrinin and color analysis of angkak collected from several regions in Indonesia

Ristiarini¹,

Cahyanto²,

Widada³

et al. 2017

Food Res.

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Angkak, a fermentation product of rice by Monascus sp., is used for natural food coloring, spices, and medicine by Indonesian people who believe in its pharmacological properties. However, Monascus sp. also produces a secondary metabolite, hepato-nephrotoxic mycotoxin citrinin. The biosynthesis of pigments and citrinin is generated from a tetraketide point in the polyketides pathway. This study aims to detect the levels of citrinin and examine its relationship with the color of angkak in Indonesia. Thirty samples were collected from eight different sites in Indonesia. ELISA method was used to detect the citrinin content. Meanwhile, the color analysis was based on the CIE L*a*b* system and the measurement of its pigments was conducted using spectrophotometer UV-vis. All samples were grown on PDA (Potato Dextrose Agar) media. Mold contamination was found, ranging from 1.67% to 85.33%. The results of citrinin content measurement of the angkak ranged from 17.94 ppm to 142.74 ppm. The color measurement showed that the angkak color was various, from bright red (L* 44.78, a* 21.54, b* 8.67) to very dark red (L* 35.62, a* 17.32, b* 5.43). The ethanol-soluble yellow (OD400) and red (OD500) pigment contents were in the ranges of 83.80 AU/g to 306.52 AU/g and 100.86 AU/g to 318.18 AU/g, respectively. However, based on the Pearson correlation analysis, there was no correlation between the citrinin content and the color value of angkak.

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Characterization of monascidin A from Monascus as citrinin

Cited by 250 publications

References 16 publications

Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Citrinin and color analysis of angkak collected from several regions in Indonesia

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