Microbial Production of Bioactive Pigments, Oligosaccharides, and Peptides

Hernández‐Almanza, Ayerim; Muñiz‐Márquez, Diana B.; Rosa, Orlando de la; Navarro, Victor J.; Martínez‐Medina, Gloria A.; Rodríguez‐Herrera, Raúl; Aguilar, Cristóbal N.

doi:10.1016/b978-0-12-811372-1.00004-x

Cited by 5 publications

(2 citation statements)

References 253 publications

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“…de Rond et al (2017) and Kimata et al (2017) demonstrated a directed approach by analyzing prodigiosin-like compounds (e.g., roseophilin and streptorubin B) and their respective pathways (e.g., rph and red pathways). This was followed by mining for homologous genes within their species of interest.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Prodiginine Pathway in Marine Sponge-Associated Pseudoalteromonas sp. PPB1 in Hilo, Hawai‘i

Sakai-Kawada

Hagiwara

et al. 2020

Front. Sustain. Food Syst.

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Interest in bioactive pigments stems from their ecological role in adaptation, as well as their applications in various consumer products. The production of these bioactive pigments can be from a variety of biological sources, including simple microorganisms that may or may not be associated with a host. This study is particularly interested in the marine sponges, which have been known to harbor microorganisms that produce secondary metabolites like bioactive pigments. In this study, marine sponge tissue samples were collected from Puhi Bay off the Eastern shore of Hilo, Hawai‘i and subsequently were identified as Petrosia sp. with red pigmentation. Using surface sterilization and aseptic plating of sponge tissue samples, sponge-associated microorganisms were isolated. One isolate (PPB1) produced a colony with red pigmentation like that of Petrosia sp., suggesting an integral relationship between this particular isolate and the sponge of interest. 16S characterization and sequencing of PPB1 revealed that it belonged to the Pseudoalteromonas genus. Using various biological assays, both antimicrobial and antioxidant bioactivity was shown in Pseudoalteromonas sp. PPB1 crude extract. To further investigate the genetics of pigment production, a draft genome of PPB1 was sequenced, assembled, and annotated. This revealed a prodiginine biosynthetic pathway and the first cited-incidence of a prodiginine-producing Pseudoalteromonas species isolated from a marine sponge host. Further understanding into the bioactivity and biosynthesis of secondary metabolites like pigmented prodiginine may uncover the complex ecological interactions between host sponge and microorganism.

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Section: Discussionmentioning

confidence: 99%

Characterization of Prodiginine Pathway in Marine Sponge-Associated Pseudoalteromonas sp. PPB1 in Hilo, Hawai‘i

Sakai-Kawada

Hagiwara

et al. 2020

Front. Sustain. Food Syst.

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“…The red‐smear in ripened soft cheese stipulates the incorporation of carotenoids, imparting functional properties (Galaup et al., 2007). Carotenoids are pigments that are associated with increased health benefits upon consumption, for example, prevention of cancer and atherosclerosis (Hernández‐Almanza et al., 2017). Several cheese products are pigmented, which acts as a signature profile and enhances functional properties (Table 3).…”

Section: Pigmented Cheese and Its Functionalitymentioning

confidence: 99%

Biotechnological approaches for the production of designer cheese with improved functionality

Chourasia¹,

Abedin²,

Phukon³

et al. 2020

Comp Rev Food Sci Food Safe

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Cheese is a product of ancient biotechnological practices, which has been revolutionized as a functional food product in many parts of the world. Bioactive compounds, such as peptides, polysaccharides, and fatty acids, have been identified in traditional cheese products, which demonstrate functional properties such as antihypertensive, antioxidant, immunomodulation, antidiabetic, and anticancer activities. Besides, cheese‐making probiotic lactic acid bacteria (LAB) exert a positive impact on gut health, aiding in digestion, and improved nutrient absorption. Advancement in biotechnological research revealed the potential of metabolite production with prebiotics and bioactive functions in several strains of LAB, yeast, and filamentous fungi. The application of specific biocatalyst producing microbial strains enhances nutraceutical value, resulting in designer cheese products with multifarious health beneficial effects. This review summarizes the biotechnological approaches applied in designing cheese products with improved functional properties.

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