Pigments of Monascus

Blanc, Philippe; Loret, M.; Santerre, Anne; Pareilleux, Alain; Promé, Danièlle; Promé, Jean‐Claude; Laussac, Jean‐Pierre; Goma, G.

doi:10.1111/j.1365-2621.1994.tb08145.x

Cited by 138 publications

(82 citation statements)

References 10 publications

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“…With this microorganism, fermentative production of pigments can be obtained in both SSF and SmF [24]. However, SSF leads to higher yields of pigment that are released into the solid substrate (usually rice grains), while in SmF, the pigments are mainly retained intracellularly, causing inhibition of further production [11].…”

Section: Solid State Fermentationmentioning

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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Section: Solid State Fermentationmentioning

confidence: 99%

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

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…Special attention has been focused on the strains belonging to the Monascus genus of filamentous fungi. Some authors refer to these fungi as potent producers of natural pigments (Blanc et al, 1994;Tseng et al, 2000;Carvalho et al, 2003). However, there are other microorganisms which have the ability to produce pigments in high quantities, such as those belonging to the genus Paecilomyces (Cho et al, 2002), producing red, yellow, and violet pigments in quantities of up to 4.73 g/L.…”

Section: Introductionmentioning

confidence: 99%

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Méndez

Pérez

Montañez

et al. 2011

J. Zhejiang Univ. Sci. B

122

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Abstract:The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with D-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).

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“…2 It is also produced by other species of Penicillium, 3 Aspergillus 4 and Monascus. 5 CITH crystallizes in a disordered structure, with both p-quinone and o-quinone tautomeric forms in a dynamic equilibrium in the solid state ( Figure 1). 6 CITH was characterized as an antibiotic and its antifungal, bacteriostatic and antiprotozoal properties were verified.…”

Section: Introductionmentioning

confidence: 99%

“…2 It is also produced by other species of Penicillium, 3 Aspergillus 4 and Monascus. 5 Electrochemical Reduction of the Mycotoxin Citrinin at Bare and Modified J. Braz. Chem.…”

Section: Introductionmentioning

confidence: 99%

Electrochemical reduction of the mycotoxin citrinin at bare and modified with multi-walled carbon nanotubes glassy carbon electrodes in a non-aqueous reaction medium

Zachetti¹,

Granero²,

Robledo³

et al. 2012

J. Braz. Chem. Soc.

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O mecanismo de redução eletroquímica de citrinina em acetonitrila mais (C 4 H 9 ) 4 NClO 4 0,1 mol L -1 tanto em eletrodo de carbono vítreo (GC) não modificado quanto em eletrodo GC modificado com nanotubos de carbono de paredes múltiplas foi investigado por voltametria cíclica e eletrólise a potencial controlado. Os resultados obtidos permitiram inferir um mecanismo de eletroredução complexo com etapas químicas e eletroquímicas, acopladas à reação inicial de transferência de elétron. Citrinina apresentou pico catódico único que corresponde no mínimo a duas etapas de redução envolvendo um elétron e duas reações químicas homogêneas, segundo mecanismo de autoprotonação do tipo ECEC (transferência de elétron acoplada com aceitação de próton). As reações químicas se originam nas transferências de próton intermolecular do substrato para os seus produtos intermédios básicos de redução, caracterizando um mecanismo de autoprotonação. Análise cinética por procedimentos de simulação de resultados voltamétricos permitiu uma caracterização completa do mecanismo de redução heterogêneo de citrinina.Electrochemical reduction mechanism of citrinin in acetonitrile plus 0.1 mol L -1 (C 4 H 9 ) 4 NClO 4 at both bare and modified with multi-walled carbon nanotube glassy carbon (GC) electrodes was investigated by cyclic voltammetry and controlled potential electrolysis. Results allowed to infer a complex electroreduction mechanism with chemical and electrochemical steps coupled to the initial electron transfer reaction. Citrinin shows a single cathodic peak that corresponds at least to two electron reduction steps and two homogeneous chemical reactions, conforming to an ECEC (electron-transfer coupled with proton acceptance) self-protonation mechanism. The chemical reactions are originated in the intermolecular proton transfers from the substrate to its basic reduction intermediates, featuring a self-protonation mechanism. Kinetics analysis by simulation procedures of voltammetric results permitted a fully characterization of the mechanism of citrinin heterogeneous reduction.Keywords: citrinin, mycotoxins, multi-walled carbon nanotubes, cyclic voltammetry, square wave voltammetry IntroductionMycotoxins are a group of secondary metabolites produced by fungi of different species and have different structural characteristics. 1 Some mycotoxins are carcinogenic, others are immunosuppressive, vasoactive and others can cause central nervous system damage. Sometimes, the same mycotoxin can cause more than one type of toxic effect. 1 Citrinin or (3R, 4S)-4,6-dihydro-8-hydroxi-3,4,5-trimethyl-6-oxo-3H-2-benzopyran-7-carboxylic acid (CITH, Figure 1) was first isolated from filamentous fungus Penicillium citrinum. 2 It is also produced by other species of Penicillium, 3 Aspergillus 4 and Monascus. 5 Electrochemical Reduction of the Mycotoxin Citrinin at Bare and Modified J. Braz. Chem. Soc. 1132 CITH crystallizes in a disordered structure, with both p-quinone and o-quinone tautomeric forms in a dynamic equilibrium in the solid state (Figur...

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Pigments of Monascus

Cited by 138 publications

References 10 publications

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

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

Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature

Electrochemical reduction of the mycotoxin citrinin at bare and modified with multi-walled carbon nanotubes glassy carbon electrodes in a non-aqueous reaction medium

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