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

Xiang, Yu; Wu, Haizhou; Zhang, Jianhao

doi:10.1007/s10068-015-0075-2

Cited by 27 publications

(14 citation statements)

References 32 publications

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“…M. ruber contains monacolin and azaphilone pigment. Recent studies have investigated M. ruber as an alternative to nitrite substitutes in meat processing [11].…”

Section: Introductionmentioning

confidence: 99%

Divergence of metabolites in three phylogenetically close Monascus species (M. pilosus, M. ruber, and M. purpureus) based on secondary metabolite biosynthetic gene clusters

et al. 2020

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Background Species of the genus Monascus are considered to be economically important and have been widely used in the production of yellow and red food colorants. In particular, three Monascus species, namely, M. pilosus, M. purpureus, and M. ruber, are used for food fermentation in the cuisine of East Asian countries such as China, Japan, and Korea. These species have also been utilized in the production of various kinds of natural pigments. However, there is a paucity of information on the genomes and secondary metabolites of these strains. Here, we report the genomic analysis and secondary metabolites produced by M. pilosus NBRC4520, M. purpureus NBRC4478 and M. ruber NBRC4483, which are NBRC standard strains. We believe that this report will lead to a better understanding of red yeast rice food. Results We examined the diversity of secondary metabolite production in three Monascus species (M. pilosus, M. purpureus, and M. ruber) at both the metabolome level by LCMS analysis and at the genome level. Specifically, M. pilosus NBRC4520, M. purpureus NBRC4478 and M. ruber NBRC4483 strains were used in this study. Illumina MiSeq 300 bp paired-end sequencing generated 17 million high-quality short reads in each species, corresponding to 200 times the genome size. We measured the pigments and their related metabolites using LCMS analysis. The colors in the liquid media corresponding to the pigments and their related metabolites produced by the three species were very different from each other. The gene clusters for secondary metabolite biosynthesis of the three Monascus species also diverged, confirming that M. pilosus and M. purpureus are chemotaxonomically different. M. ruber has similar biosynthetic and secondary metabolite gene clusters to M. pilosus. The comparison of secondary metabolites produced also revealed divergence in the three species. Conclusions Our findings are important for improving the utilization of Monascus species in the food industry and industrial field. However, in view of food safety, we need to determine if the toxins produced by some Monascus strains exist in the genome or in the metabolome.

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“…M. ruber contains monacolin and azaphilone pigment. Recent studies have investigated M. ruber as an alternative to nitrite substitutes in meat processing [11].…”

Section: Introductionmentioning

confidence: 99%

Divergence of metabolites in three phylogenetically close Monascus species (M. pilosus, M. ruber, and M. purpureus) based on secondary metabolite biosynthetic gene clusters

et al. 2020

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“…Among them Mihalcea et al (2018) showed a promising example of total sodium nitrite replacement, without compromising the sensory characteristics and microbial safety of parizer (a frankfurter-like product) by the addition of a sea buckthorn groat. The results obtained by Yu et al (2015) suggested that Monascus strains can be use as a sodium nitrite substitute in the meat processing. HHP (High Hidrostatic Pressure), a novel non-thermal technology, has an immense potential for ensuring the microbiological safety, simultaneously maintaining the sensory quality of meat products (Alahakoon et al, 2015).…”

Section: Future Trendsmentioning

confidence: 99%

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Stoica¹

2019

Ann.UDJG.FoodTechnology

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Sodium nitrite is a meat-curing ingredient responsible for developing and fixing the sensory product attributes, also having a strong antimicrobial activity. However, it is associated with nitrosamine formation. Therefore, there is consumer demand for low-nitrite or nitrite-free meat products. In order to develop these products it is essential to understand the complex functions of sodium nitrite in meat-curing. This review summarizes the positive effects of nitrite in meatcuring, and points out that sodium nitrite is involved in the formation of nitrosamines, on the other hand. Several data from recent reports on the potential alternatives to nitrite replacement are also summarized.

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“…Additional studies on the antimicrobial effects of Monascus fermentation reported that gram-positive bacteria are more susceptible to inhibition than gram-negative bacteria, and Latobacillus ‘ resistance is negligible [ 74 , 75 , 76 ]. This result encouraged the use of a Monascus pigment as a replacement for nitrite in meat production [ 77 ]. The specific mechanisms and properties of this finding are still unknown; however, the finding suggests that antimicrobial activity is significantly determined by cell growth conditions and culture medium compositions [ 72 , 73 , 78 ].…”

Section: Antimicrobial and Antiviral Effects Of Monascusmentioning

confidence: 99%

Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review

Kim

2018

Molecules

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The production of Monascus pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural textile dye. In addition to these traditional purposes, Monascus pigments have been recently favored for a variety of commercial and academic purposes. Pigments and derivatives formed during Monascus fermentation have pharmaceutical and clinical properties that can counteract common diseases, including obesity, type-2 diabetes, and cancer. Various research attempts have investigated the optimum conditions for this derived compound synthesis, as well as the still-unknown bio-functional effects. Recently, several studies were conducted using Monascus sp. KCCM 10093 and its derivatives. These experimental outcomes potentially reflect the bio-functional features of Monascus sp. KCCM 10093. However, no publication to date provides an overview of Monascus sp. KCCM 10093’s unique metabolite products, functionalities, or biological pathways. In order to develop profitable commercial applications of Monascus sp. KCCM 10093, it is necessary not only to conduct continuous research, but also to systematically organize previous Monascus studies. The goals of this review are to investigate the current derivatives of Monascus sp. KCCM 10093 pigments—some of which have demonstrated newly-identified functionality—and the relevant uses of these molecules for pharmaceutical or nutraceutical purposes.

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

Cited by 27 publications

References 32 publications

Divergence of metabolites in three phylogenetically close Monascus species (M. pilosus, M. ruber, and M. purpureus) based on secondary metabolite biosynthetic gene clusters

Divergence of metabolites in three phylogenetically close Monascus species (M. pilosus, M. ruber, and M. purpureus) based on secondary metabolite biosynthetic gene clusters

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Beneficial Effects of Monascus sp. KCCM 10093 Pigments and Derivatives: A Mini Review

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