High-level production of Monascus pigments in Monascus ruber CICC41233 through ATP-citrate lyase overexpression

Long, Chuannan; Xu, Zhiai; Xie, Jian Kun; Liang, Yumei; Tao, Jingjing; Tao, Qing‐Qing; Liu, Mengmeng; Cui, Jingjing; Huang, Zhiwei; Zeng, Bin

doi:10.1016/j.bej.2019.03.007

Cited by 24 publications

(16 citation statements)

References 37 publications

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“…Finally, according to the color value of red koji rice samples, the extraction rate of monascin was calculated by spinning three kinds of ethanol concentration, and the optimal ethanol extraction concentration was obtained by analysis and comparison. [9] The strains isolated and purified from Monascus purpureus were inoculated into the seed fermentation medium and shaken at 180 r/min at 28℃ for 2 days and at 37℃ for 2 days. 10% inoculum was inoculated into Monascus purpureus fermentation medium,180r/min, and the mycelium growth was observed after shaking culture at 28℃ for 2 days and shaking culture at 37℃ for 4 days.…”

Section: Extraction Of Monascinmentioning

confidence: 99%

Study on the extraction and antibacterial activity of Monascin

Gao

Wang

et al. 2021

E3S Web Conf.

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Taking monascin as the research object, monascin was extracted from red kojic rice by ethanol extraction and extracted with 60%, 70% and 80% ethanol respectively. Finally, it was concluded that when the concentration of ethanol was 70%, the extraction rate of monascin was the highest, reached 75.68%. The bacteriostatic experiments of monascin extract and monascin fermentation showed that it had strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis, weak inhibitory ability on Escherichia coli and Aspergillus niger, and no obvious inhibitory effect on the growth of Saccharomyces cerevisiae.

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Section: Extraction Of Monascinmentioning

confidence: 99%

Study on the extraction and antibacterial activity of Monascin

Gao

Wang

et al. 2021

E3S Web Conf.

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“…New biotechnologies, such as gene modification and strain mutations, have often been applied in Monascus spp. to enhance or decrease the production of some metabolites 27 . However, these approaches are still not widely accepted by consumers and are also limited by legal restrictions, especially in the food industry.…”

Section: Discussionmentioning

confidence: 99%

Screening and evaluation of Monascus purpureusFJMR24 for enhancing the raw material utilization rate in rice wine brewing

Ren

Lin

et al. 2020

J Sci Food Agric

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BACKGROUND The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain with good adaptability to rice wine brewing conditions, which can also enhance the utilization rate of raw materials (URRM), thus increasing the production efficiency, was sought in the present research. RESULTS The strain FJMR24 was successfully isolated and screened from 35 fermentation starters and exhibited high amylase activity (2200.9 ± 18.5 U g−1) and high glucoamylase activity (2330.4 ± 31.9 U g−1). Based on a morphological examination and a sequence analysis of the internal transcribed spacer (ITS) gene and β‐tubulin gene, FJMR24 was identified as Monascus purpureus, which is an edible and versatile fungus that plays a dominant role in the processing of Hong Qu. A moderate pH of 5–6 under incubation at 35 °C for 5–6 days was favorable for the growth and enzyme production of FJMR24. The strain could also tolerate the extreme conditions of 15–45 °C, 18% ethanol (v/v), and an acidity of pH 2. The excellent fermentation adaptability of FJMR24 might enable it to retain high enzyme activity during rice wine brewing. As a result of the action of FJMR24, the URRM of the base liquor increased by around 26% due to increased starch hydrolysis efficiency, which was mainly due to the high unit enzyme activity of FJMR24. CONCLUSION This study provides perspectives for the application of a M. purpureus strain with high starch hydrolysis activity for enhancing the URRM in traditional rice wine brewing. © 2020 Society of Chemical Industry

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“…Many approaches have been applied for improvement of MonAzPs production, such as mutation breeding, process control, genetic engineering and extraction fermentation [10][11][12][13][14]. Among them, the Monascus kaoliang mutation strain produced azaphilone derivatives, such as monascusones A and B, with potential application in sunscreen cosmetics [10].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11

Liu

et al. 2020

Preprint

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Background : Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life. Moreover, MonAzPs recently have received more attention because of their diverse physiological activities. However, the high microbial production of MonAzPs is still not always guaranteed. Herein, the aim of this study was to develop an efficient biotechnological process for MonAzPs production. Results: In this study, exogenous cyclic adenosine monophosphate (cAMP) treatment not only induced MonAzPs production, but also stimulated the expression of a cAMP phosphodiesterase gene, named as mrPDE , in M. purpureus HJ11. Subsequently, MrPDE was identified as a cAMP phosphodiesterase by in vitro enzymatic reaction with purified enzyme. Further, a gene knockout mutant of mrPDE was constructed to verify the activation of cAMP signalling pathway. Deletion of mrPDE in M. purpureus HJ11 improved cAMP concentration by 378 % and enhanced PKA kinase activity 1.5-fold, indicating that activation of cAMP signalling pathway was achieved. The Δ mrPDE strain produced MonAzPs at 8563 U/g, with a 2.3-fold increase compared with the WT strain. Moreover, the NAPDH/NADP + ratio of the Δ mrPDE strain was obviously higher than that of the wild type strain, which led to a higher proportion of yellow MonAzPs. With fed-batch fermentation of the Δ mrPDE strain, the production and yield of MonAzPs achieved 332.1 U/mL and 8739 U/g. Conclusions: A engineered M. purpureus strain for high MonAzPs production was successfully developed by activating the cAMP signalling pathway. This study not only describes a novel strategy for development of MonAzPs-producing strain, but also provides a roadmap for engineering efforts towards the production of secondary metabolism in other filamentous fungi.

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High-level production of Monascus pigments in Monascus ruber CICC41233 through ATP-citrate lyase overexpression

Cited by 24 publications

References 37 publications

Study on the extraction and antibacterial activity of Monascin

Study on the extraction and antibacterial activity of Monascin

Screening and evaluation of Monascus purpureusFJMR24 for enhancing the raw material utilization rate in rice wine brewing

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11

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