Pigments and Citrinin Biosynthesis by Fungi Belonging to Genus Monascus

Pisareva, Emiliya; Savov, V.; Kujumdzieva, Anna

doi:10.1515/znc-2005-1-221

Cited by 39 publications

(19 citation statements)

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“…The toxin is nephrotoxic and affects animals and humans. Although these pigments and citrinin are derived from the same tetraketide, but the enzymes involved in their synthesis have independent regulatory mechanisms of their genes (Pisareva et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oMonascus purpureus was used for pigment production in different media. Synthetic medium containing (gL -1 glucose, 30; MSG, 1.5; KH 2 PO 4 , 2.5; MgSO 4 .7H 2 O, 0.5 and FeSO 4 . 7H 2 O, 14 mg/l) yielded the maximum pigment production (3.6 AU/ml) followed by potato dextrose broth (3.4 AU/ml) and malt extract medium (2.8 AU/ml). The optimized synthetic medium showed 1.5 fold increases in the pigment production. Further, solid state fermentation was carried out using wheat, rice, jackfruit seed powder and cotton fibers in the form of 1-2 cm length flakes absorbed with potato dextrose broth. Maximum pigment production (65.0 AU/gds) was obtained in rice followed by wheat (62.0 AU/gds) followed by jackfruit seed powder (60.0 AU/gds) and cotton (58.0 AU/gds). Solid state fermentation was more effective than submerged fermentation for overall pigment production by M. purpureus. Pigment was found to be stable from pH 3.0 to 9.0 and temperature 37°C to 121°C. Along with the pigment, M. purpureus also produced citrinin which was analyzed using TLC. A process for the production of citrininfree Monascus pigment has also been investigated which will be useful for various food applications. A correlation was established between citrinin antimicrobial activity and pigment production method. The pigment produced through solid-state and submerged fermentation showed inhibitory activity against Staphylococcus aureus, Shigella spp. and Bacillus spp. Hence, the pigment is useful as a food additive and to control the foodborne pathogens and to enhance the shelf-life of food products.

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Section: Introductionmentioning

confidence: 99%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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“…Low pH inhibits the conidia development and enhances pigment production, which indicates that media pH influences transport of certain media constituents (Lee et al 2001). Also, pH can affect enzyme activity involved in biosynthesis of pigments (Pisareva et al 2005). Optimum red pigment production by P. purpurogenum GH2 was observed at 24°C and pH 5 in CD medium with no relation between pigment and biomass production (Mendez et al 2011).…”

Section: Discussionmentioning

confidence: 99%

Optimisation and characterisation of the orange pigment produced by a cold adapted strain of Penicillium sp. (GBPI_P155) isolated from mountain ecosystem

et al. 2018

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With globalisation and growing health risks of synthetic colourants, search for pigments from natural sources has increased owing to their non-toxic nature. The present study highlights the bioprospection of natural pigment from a cold adapted fungal strain of Penicillium sp. (GBPI_P155), isolated from soil of Indian Himalayan region. The fungus produced insoluble and orange-coloured pigment in liquid medium with maximum production recorded in potato dextrose (PD) broth at 15°C and 3 pH, while maximum biomass was produced at 25°C and pH 3. While examining the effect of different mineral salts, and carbon and nitrogen sources on pigment production, maximum accumulation of pigment was recorded in PD broth supplemented with 2% maltose. Following production, extraction of pigment was performed using chloroform and characterised partially by UV/vis (λ max at 495 nm and a shoulder peak at 530 nm) and Fourier Transform Infrared (FT-IR) spectroscopy. Thin layer chromatography of chloroform extract resulted in separation of pigment in three fractions with Rf values 0.911, 0.852 and 0.808, which were further analysed using Liquid Chromatography Mass Spectrometry (LC/MS). The overall approach resulted in identification of pigment as a mixture of different derivatives of carotenoids. The extracted pigment also possessed antimicrobial activity against Gram-positive and Gram-negative bacteria and actinobacteria.

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“…They are produced both in complex and chemically defined media (Hajjaj et al, 1997;Mossini and Kemmelmeier, 2008). Citrinni production is inherent in some strains and there is no relationship between pigment and citrinin synthesis (Pisareva et al, 2004;Carvalho et al, 2005).…”

Section: Citrinin As a Mycotoxin Co-produced With Pigmentsmentioning

confidence: 99%

Production of food colourants by filamentous fungi

Ogbonna¹

2016

Afr. J. Microbiol. Res.

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Food colourants are pigments or dyes added to food to maintain, intensify or add colour to foods. Although, the initial natural sources of food colourants were plants and animals, these sources have become inadequate due to increase in demand. This led to the use of synthetic colourants, some of which have harmful effects on human. Filamentous fungi are good sources of colourants since they are capable of synthesizing large quantities of pigments with different colour sheds. Various genera of filamentous fungi such as Monascus, Penicillium, Talaromyces and Fusarium, have been used for colourant production. Some fungal pigments also have antimicrobial, antioxidant and cholesterol lowering effects. However, some fungi co-produce pigments with mycotoxins such as citrinin. It is therefore necessary to select non-citrinin producing fungal strains or employ culture conditions that limit citrinin biosynthesis. Production of fungal pigments is affected by some nutritional and environmental factors such as carbon and nitrogen sources, pH, temperature, light, moisture, agitation speed and dissolved oxygen concentration. This article highlights major species of pigment-producing filamentous fungi, antimicrobial activities of fungal pigments, and control of pigment and mycotoxin coproduction by fungi. The nutritional and culture parameters that affect pigment production by the fungi are discussed in details.

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Pigments and Citrinin Biosynthesis by Fungi Belonging to Genus Monascus

Cited by 39 publications

References 0 publications

Optimization of Monascus Pigment Production and its Antibacterial Activity

Optimization of Monascus Pigment Production and its Antibacterial Activity

Optimisation and characterisation of the orange pigment produced by a cold adapted strain of Penicillium sp. (GBPI_P155) isolated from mountain ecosystem

Production of food colourants by filamentous fungi

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