Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl

Sun, Junsong; Zhou, Xiao; Liú, Àiyīng; Xiao, Tangfu

doi:10.4067/s0716-97602011000400010

Cited by 16 publications

(9 citation statements)

References 14 publications

(13 reference statements)

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“…UV irradiation for 45s was performed under 1.0% LiCl conditions, then five mutant strains were obtained after three rounds of irradiation. M. purpureus ZT35, a strain with high MK yield, was obtained through five generations of culture, which has a MK yield that is three times higher than that of the original strain [15]. In addition, MK synthesis by Monascus has a competitive relationship with the synthesis of red pigment.…”

Section: Monascus Strain Breeding For High-yield Mk Productionmentioning

confidence: 99%

“…The MK yield of Monascus stabilizes when it is fermented to 12-18d [13,24,40], and the optimum fermentation time is usually 14-15d [17,54,56]. As the fermentation time goes on, MK content will reach the peak value followed by a decreasing trend [15,62]. Therefore, it is recommended to control the fermentation time of MK production by Monascus to about 15d.…”

Section: Fermentation Timementioning

confidence: 99%

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An overview of Monascus fermentation processes for monacolin K production

et al. 2020

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AbstractIn Asia, Monascus has been used in food fermentation for nearly a thousand years. It has attracted increasing attention in recent years due to its ability to produce a variety of important active substances such as monacolin K (MK) and pigments. MK is an effective drug widely used for lowering human blood cholesterol that functions by inhibiting the rate-limiting enzyme in cholesterol biosynthesis. Monascus strains, fermentation methods and fermentation conditions have significant effects on MK yield, and much research has been undertaken to obtain higher MK yields. In this paper, the research progress of Monascus strain breeding for high MK yield, medium optimization for MK production during Monascus fermentation, and optimization of fermentation process conditions are fully reviewed. This provides reference for future research on Monascus fermentation and industrial production for high-yield MK production.

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Section: Monascus Strain Breeding For High-yield Mk Productionmentioning

confidence: 99%

Section: Fermentation Timementioning

confidence: 99%

An overview of Monascus fermentation processes for monacolin K production

et al. 2020

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“…Meanwhile, the highest absorbance of monacolin K of MFR which inoculated by YES and YMP inoculum was obtained on the 10 th day (Figure 3b and c). However, the ratio of monacolin K/citrinin absorbances of MFR which produced by MSG ino- [14], and citrinin was detected at maximum wavelength 500 nm [15]. Based on the data on figure 3, MFR which produced by MSG inoculum on the 8 th day was selected for detoxification process by 0.1, %f H 2 O 2 .…”

Section: Analysis Of Citrininmentioning

confidence: 99%

Inoculums Preparation and Detoxification Process in Monascus Fermented Rice Production

Wibowo

Fitria

Priatni

2012

JTLS

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Monascus fermented rice (MFR), or angkak are well known for their ability to produce monacolin K, a statin compound that potential as a cholesterol-lowering agent. The objective of the research is to study the inoculum preparation and detoxification process in MFR production. In this study, the inoculum was prepared by cultivated M. purpureus HD001 in YMP, YES, and MSG medium. Rice was inoculated with 10% of inoculum and incubated at 30 o C, for 14 days. The growth rate and moisture content of MFR were evaluated in the period from 0 to 14 th day. The dried MFR was extracted with ethanol 95%, and the ratio of monacolin K/citrinin was estimated by measuring the absorbances of extract at λ238 (monacolin K) and λ500 (citrinin). MFR was detoxified by 0.1% v/v of H 2 O 2 , at room temperature for one hour. Monacolin K and citrinin content in MFR extract was analyzed by HPLC. Results showed that the growth of Monascus purpureus HD001 on rice which inoculated by MSG inoculum was faster than YES and YMP inoculum. Maximum growth of M.purpureus occurs on the 8 th day. The highest moisture content also generated by MFR which inoculated by MSG inoculum. Maximum absorbance of monacolin K (l238) of MFR which inoculated by MSG inoculum was obtained on the 8 th day. HPLC data showed that detoxification of MFR with 0.1% H 2 O 2 was able to reduce citrinin 58.45% and monacolin K 22.04%. After treatment with 0.1% H 2 O 2 , ratio of monacolin K/citrinin in MFR samples was increased 1.87 times when compared to before treatment.

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“…Bühler et al (2015) observed that light intensity is an essential factor in the mycelium growth and pigment production of Monascus. Indeed, monacolin K produced by ultraviolet (UV)-irradiated Monascus was three times greater than the control culture (Sun et al 2011). Monacolin K, commercially known as lovastatin, is a potent competitive inhibitor of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, inhibits cholesterol biosynthesis, and lowers blood cholesterol levels in both humans and animals.…”

Section: Introductionmentioning

confidence: 99%

The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

2021

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Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.

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Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl

Cited by 16 publications

References 14 publications

An overview of Monascus fermentation processes for monacolin K production

An overview of Monascus fermentation processes for monacolin K production

Inoculums Preparation and Detoxification Process in Monascus Fermented Rice Production

The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus

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