Effects of exogenous ascorbic acid on yields of citrinin and pigments, antioxidant capacities, and fatty acid composition of Monascus ruber

Wei, Shuo; He, Yufeng; Yang, Jian; Li, Yan; Liu, Zhijie; Wang, Weiping

doi:10.1016/j.lwt.2021.112800

Cited by 10 publications

(12 citation statements)

References 42 publications

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“…Monascus pigments and Monacolin K, the best‐known metabolites produced by Monascus , are widely used in food and medicines (Chaudhary et al, 2021), and numerous studies have focused on increasing the production of these valuable metabolites (He et al, 2021). The addition of various substances, such as tyrosol, farnesol, linoleic acid, rutin, La 3+ , γ ‐butyrolactone, genistein, and ascorbic acid, has been reported to enhance the production of Monascus pigments and Monacolin K (Erkaya et al, 2020; J. Huang et al, 2018; Z. Huang et al, 2019; H. Liu et al, 2021; Ouyang et al, 2021; Shi et al, 2022; Wei et al, 2022). Further investigation revealed that most of these exogenous molecules affect the secondary metabolism of Monascus and change the morphology of Monascus spores and mycelia by regulating relevant genes.…”

Section: Discussionmentioning

confidence: 99%

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Linoleic acid functions as a quorum‐sensing molecule in Monascus purpureus–Saccharomyces cerevisiae co‐culture

Shi

Gong

Liu

et al. 2022

Yeast

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When Monascus purpureus was co-cultured with Saccharomyces cerevisiae, we noted significant changes in the secondary metabolism and morphological development of Monascus. In yeast co-culture, although the pH was not different from that of a control, the Monascus mycelial biomass increased during fermentation, and the Monacolin K yield was significantly enhanced (up to 58.87% higher). However, pigment production did not increase. Co-culture with S. cerevisiae significantly increased the expression levels of genes related to Monacolin K production (mokA-mokI), especially mokE, mokF, and mokG. Linoleic acid, that has been implicated in playing a regulating role in the secondary metabolism and morphology of Monascus, was hypothesized to be the effector. Linoleic acid was detected in the co-culture, and its levels changed during fermentation. Addition of linoleic acid increased Monacolin K production and caused similar morphological changes in Monascus spores and mycelia. Exogenous linoleic acid also significantly upregulated the transcription levels of all nine genes involved in the biosynthesis of Monacolin K (up to 69.50% higher), consistent with the enhanced Monacolin K yield.Taken together, our results showed the effect of S. cerevisiae co-culture on M. purpureus and suggested linoleic acid as a specific quorum-sensing molecule in Saccharomyces-Monascus co-culture.

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Section: Discussionmentioning

confidence: 99%

“…Huang et al, 2019;H. Liu et al, 2021;Ouyang et al, 2021;Shi et al, 2022;Wei et al, 2022). Further investigation revealed that most of these exogenous molecules affect the secondary metabolism of Monascus and change the morphology of Monascus spores and mycelia by regulating relevant genes.…”

Section: Effects Of Exogenous Linoleic Acid On Monascusmentioning

confidence: 99%

Linoleic acid functions as a quorum‐sensing molecule in Monascus purpureus–Saccharomyces cerevisiae co‐culture

Shi

Gong

Liu

et al. 2022

Yeast

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“…The results obtained for all fermented samples were below 30%, regardless of anthocyanins' presence in the culture medium. A possible explanation could be that microorganism fermentation can eliminate excessive hydroxyl radicals produced in the early growth stage in the culture medium, ensuring a normal cellular growth [43], suggesting a depleted capacity of fermented me-…”

Section: Hydroxyl Radical (Ho• − ) Scavenging Abilitymentioning

confidence: 99%

Enhancing the Antioxidant Potential of Weissella confusa PP29 Probiotic Media through Incorporation of Hibiscus sabdariffa L. Anthocyanin Extract

Simionescu,

Petrovici

2024

Antioxidants

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Lactic acid bacteria (LAB) produce important metabolites during fermentation processes, such as exopolysaccharides (EPS), which represent powerful natural antioxidants. On the other hand, H. sabdariffa L. anthocyanin extracts protect LAB and support their development. This study uncovers for the first time, the antioxidant profile of Weissella confusa PP29 probiotic media and focuses on elevating its impressive antioxidant attributes by synergistically integrating H. sabdariffa L. anthocyanin extract. The multifaceted potential of this innovative approach is explored and the results are remarkable, allowing us to understand the protective capacity of the fermented product on the intestinal mucosa. The total phenolic content was much lower at the end of the fermentation process compared to the initial amount, confirming their LAB processing. The DPPH radical scavenging and FRAP of the fermented products were higher compared to ascorbic acid and antioxidant extracts, while superoxide anion radical scavenging and lipid peroxidation inhibitory activity were comparable to that of ascorbic acid. The antioxidant properties of the fermented products were correlated with the initial inoculum and anthocyanin concentrations. All these properties were preserved for 6 months, demonstrating the promising efficacy of this enriched medium, underlining its potential as a complex functional food with enhanced health benefits.

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“…Many methods have been investigated to enhance the production efficiency of MPs and control CIT production. The traditional strategy is to optimize the fermentation process parameters, including the adjustment of the media composition, culture conditions, and downstream procedures in order to reduce CIT biosynthesis, or to degrade and remove CIT [ 7 , 8 ]. However, maintaining or increasing the MPs yield while reducing the CIT production by changing the fermentation parameters does not block CIT biosynthesis completely.…”

Section: Introductionmentioning

confidence: 99%

“…The carbon skeletons of CIT and MPs are derived from the polyketide and the fatty acid biosynthesis pathways. These biosynthetic routes utilize the common precursors acetyl-CoA and malonyl-CoA [ 6 , 7 , 8 , 9 ]. These common precursors are converted by recursive Claisen condensations to a pentaketide (CIT) or a hexaketide (MPs) precursor by separate, pathway-specific polyketide synthase (PKS) enzymes, and to β-ketooctanoic or β-ketodecanoic acid moieties by a dedicated fatty acid synthase (FAS) for MPs assembly.…”

Section: Introductionmentioning

confidence: 99%

Comparative Transcriptomic Analysis of Key Genes Involved in Citrinin Biosynthesis in Monascus purpureus

Huang

Yang

Molnár

et al. 2023

JoF

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Monascus pigments (MPs) display many beneficial biological activities and have been widely utilized as natural food-grade colorants in the food processing industry. The presence of the mycotoxin citrinin (CIT) seriously restricts the application of MPs, but the gene regulation mechanisms governing CIT biosynthesis remain unclear. We performed a RNA-Seq-based comparative transcriptomic analysis of representative high MPs-producing Monascus purpureus strains with extremely high vs. low CIT yields. In addition, we performed qRT-PCR to detect the expression of genes related to CIT biosynthesis, confirming the reliability of the RNA-Seq data. The results revealed that there were 2518 differentially expressed genes (DEGs; 1141 downregulated and 1377 upregulated in the low CIT producer strain). Many upregulated DEGs were associated with energy metabolism and carbohydrate metabolism, with these changes potentially making more biosynthetic precursors available for MPs biosynthesis. Several potentially interesting genes that encode transcription factors were also identified amongst the DEGs. The transcriptomic results also showed that citB, citD, citE, citC and perhaps MpigI were key candidate genes to limit CIT biosynthesis. Our studies provide useful information on metabolic adaptations to MPs and CIT biosynthesis in M. purpureus, and provide targets for the fermentation industry towards the engineering of safer MPs production.

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Effects of exogenous ascorbic acid on yields of citrinin and pigments, antioxidant capacities, and fatty acid composition of Monascus ruber

Cited by 10 publications

References 42 publications

Linoleic acid functions as a quorum‐sensing molecule in Monascus purpureus–Saccharomyces cerevisiae co‐culture

Linoleic acid functions as a quorum‐sensing molecule in Monascus purpureus–Saccharomyces cerevisiae co‐culture

Enhancing the Antioxidant Potential of Weissella confusa PP29 Probiotic Media through Incorporation of Hibiscus sabdariffa L. Anthocyanin Extract

Comparative Transcriptomic Analysis of Key Genes Involved in Citrinin Biosynthesis in Monascus purpureus

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