Insights into Monascus biology at the genetic level

Shao, Yanchun; Lei, Ming; Mao, Zejing; Zhou, Youxiang; Chen, Fusheng

doi:10.1007/s00253-014-5608-8

Cited by 72 publications

(56 citation statements)

References 109 publications

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“…The biosynthesis of Monascus pigments follows the polyketide pathway (Hajjaj et al 1997; Shao et al 2014). MpPKS5 and mppD are the structural genes of Monascus pigments and encode the polyketide synthases which are keys to the biosynthesis the polyketide chromophore of these pigments.…”

Section: Discussionmentioning

confidence: 99%

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

et al. 2017

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The biosynthesis of microbial secondary metabolites is induced by a wide range of environmental stresses. In this study, submerged fermentation of Monascus yellow pigments by Monascus ruber CGMCC 10910 under high glucose stress was investigated. The increase of lipid content was the major contributor to the increase of dry cell weight (DCW), and the lipid-free DCW was only slightly changed under high glucose stress, which benefited the accumulation of intracellular hydrophobic pigments. The fatty acid composition analysis in Monascus cell membranes showed that high glucose stress significantly increased the ratio of unsaturated/saturated fatty acid and the index of unsaturated fatty acid (IUFA) value, which would improve the fluidity and permeability of the cell membrane. As a consequence, high glucose stress increased extracellular yellow pigments production by enhancing secretion and trans-membrane conversion of intracellular pigments to the broth. The total yield of extracellular and intracellular yellow pigments per unit of lipid-free DCW increased by 94.86 and 26.31% under high glucose stress compared to conventional fermentation, respectively. A real-time quantitative PCR analysis revealed that the expression of the pigment biosynthetic gene cluster was up-regulated under high glucose stress. The gene mppE, which is associated with yellow pigment biosynthesis, was significantly up-regulated. These results indicated that high glucose stress can shift the Monascus pigment biosynthesis pathway to accumulate yellow pigments and lead to a high yield of both extracellular and intracellular yellow pigments. These findings have potential application in commercial Monascus yellow pigment production.Electronic supplementary materialThe online version of this article (doi:10.1186/s13568-017-0382-5) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

et al. 2017

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“…It has been shown that a conversion among the yellow, orange and red Monascus pigments might involve the MpigE gene (Liu et al 2014; Shao et al 2014), although the biosynthesis pathway of pigment remains unclear or controversial (Yang et al 2015). It has been reported that pH plays an important role in regulating the pigment components (Shi et al 2015, 2016).…”

Section: Introductionmentioning

confidence: 99%

Saturation effect and transmembrane conversion of Monascus pigment in nonionic surfactant aqueous solution

et al. 2017

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Extractive fermentation in a nonionic surfactant aqueous solution provides a promising and efficient method to produce Monascus pigments. The behaviour of pigment secretion during the extractive cultivation was investigated in the present work. The results revealed that the secretion of intracellular pigment was limited by its saturation concentration in the nonionic surfactant aqueous solution. The intracellular pigment was completely extracted to the outside of the cell at a low cell density and high concentration of Triton X-100 (TX) in fermentation broth; otherwise, a restriction for pigment extraction would occur. The decrement of the intracellular orange and yellow pigments was inconsistent with the increment of extracellular pigments with an increase in the TX concentration. It could be inferred that the intracellular orange pigment was converted to extracellular yellow pigment during the transmembrane secretion process, which might be attributed to the enzyme catalysis in the non-aqueous phase solution. This study helps explain the mechanism of variation of pigment characteristic and extraction capacity in extractive fermentation.

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“…The ability of Monascus spp, in producing red pigment may be improved further by the application of genetic engineering techniques or genomics levels due to the increasing demands of the industry for the development of natural pigments [128,129]. On top of that, with the current situation, the use of nutraceutical supplements such as Monascus fermented products by the communities is growing tremendously due to health concerns.…”

Section: Current Trends and Future Perspectivesmentioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

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Insights into Monascus biology at the genetic level

Cited by 72 publications

References 109 publications

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

Metabolism and secretion of yellow pigment under high glucose stress with Monascus ruber

Saturation effect and transmembrane conversion of Monascus pigment in nonionic surfactant aqueous solution

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

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