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

Abstract

In China, Monascus spp., a traditional fungus used in fermentation, is used as a natural food additive. Monascus spp. can produce a secondary metabolite, monacolin K namely, which is proven to be a cholesterol-lowering and hypotensive agent. Hence, recently, many researchers have begun focusing on how to increase the production of monacolin K by Monascus purpureus. In the present study, we investigated the effect of the fungal elicitor and the mutagenesis of UV & LiCl on the amount of monacolin K produced by Monascus purpureus. The fugal elicitor, Sporobolomyces huaxiensis, was isolated from tea leaves and its fi ltrate was added into the culture fi ltrate of Monascus purpureus during growth to induct the production of monacolin K. The results showed that the highest amount of monacolin K produced by the liquid fermentation was 446.92 mg/mL, which was produced after the fungal elicitor was added to the culture fi ltrate of Monascus purpureus on the day 4; this amount was approximately 6 times greater than that of the control culture fi ltrate, whereas the highest amount of monacolin K produced by the mutated strain was 3 times greater than the control culture after the irradiation of UV light in the presence of 1.0 ‰ LiCl in the medium.

Improvement of the Biosynthesis of Resveratrol in Endophytic Fungus (Alternaria sp. MG1) by the Synergistic Effect of UV Light and Oligomeric Proanthocyanidins

“…Similarly, the highest amount of monacolin K produced by the mutated strain of Monascus spp. was 3 times greater than the control after the irradiation of UV light in the presence of 1.0‰ LiCl in the medium (Sun et al, 2011). In addition, UV radiation is also commonly used to increase the production rate and the catalytic activity of enzymes of fungi.…”

Improvement of the Biosynthesis of Resveratrol in Endophytic Fungus (Alternaria sp. MG1) by the Synergistic Effect of UV Light and Oligomeric Proanthocyanidins

“…Similarly, the highest amount of monacolin K produced by the mutated strain of Monascus spp. was 3 times greater than the control after the irradiation of UV light in the presence of 1.0‰ LiCl in the medium (Sun et al, 2011). In addition, UV radiation is also commonly used to increase the production rate and the catalytic activity of enzymes of fungi.…”

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

“…These observations indicated that Monascus produced secondary metabolites during the stationary phase of cell growth. However, a shorter incubation time for monacolin K production was reported by Sun et al (2011). Monacolin K level reached the highest on day 13 when Sporobolomyces huaxiensis was introduced as a fungal elicitor in the fermentation system.…”

An overview of Monascus fermentation processes for monacolin K production

“…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.…”

“…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.…”

Improvement of the Biosynthesis of Resveratrol in Endophytic Fungus (Alternaria sp. MG1) by the Synergistic Effect of UV Light and Oligomeric Proanthocyanidins

“…Similarly, the highest amount of monacolin K produced by the mutated strain of Monascus spp. was 3 times greater than the control after the irradiation of UV light in the presence of 1.0‰ LiCl in the medium (Sun et al, 2011). In addition, UV radiation is also commonly used to increase the production rate and the catalytic activity of enzymes of fungi.…”

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

“…These observations indicated that Monascus produced secondary metabolites during the stationary phase of cell growth. However, a shorter incubation time for monacolin K production was reported by Sun et al (2011). Monacolin K level reached the highest on day 13 when Sporobolomyces huaxiensis was introduced as a fungal elicitor in the fermentation system.…”

An overview of Monascus fermentation processes for monacolin K production

“…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.…”

“…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.…”

Improvement of the Biosynthesis of Resveratrol in Endophytic Fungus (Alternaria sp. MG1) by the Synergistic Effect of UV Light and Oligomeric Proanthocyanidins

“…Similarly, the highest amount of monacolin K produced by the mutated strain of Monascus spp. was 3 times greater than the control after the irradiation of UV light in the presence of 1.0‰ LiCl in the medium (Sun et al, 2011). In addition, UV radiation is also commonly used to increase the production rate and the catalytic activity of enzymes of fungi.…”

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

“…These observations indicated that Monascus produced secondary metabolites during the stationary phase of cell growth. However, a shorter incubation time for monacolin K production was reported by Sun et al (2011). Monacolin K level reached the highest on day 13 when Sporobolomyces huaxiensis was introduced as a fungal elicitor in the fermentation system.…”

An overview of Monascus fermentation processes for monacolin K production

“…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.…”

“…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.…”