Stability Study of the Pigment Extract from a Wild <i>Pycnoporus sanguineus</i>

Abstract

The stability of crude pigment of Pycnoporus sanguineus strain 28cc under different conditions was assessed. The strain was isolated from the fruit body of the fungus collected in Fenglin National Nature Reserves (China) and had been identified by morphological and rDNA-ITS based approach. The natural pigments were obtained from cultural liquid of submerged culture by adsorption of macro-porous resin (HPD-722) and eluted with 80% ethanol. The natural colorants had a characteristic absorption peak of 416nm (corresponds cinnabarine) used for determination of pigment stability. P. sanguineus pigment tolerant to high temperatures and could keep stability during pasteurization temperature. It had orange-red colors in both acidic and alkaline environment, as well as exhibits good stability at pH 4-7. In the alkaline environment, pigments showed increased in absorbance and deepness in color. P. sanguineus pigments could toleranted to various metal ions (K + , Na + , Cu 2+ , Zn 2+ or Al 3+) and displayed strong stability to reductant, but oxidant result in a certain degree of fading. The result from this study indicated that P. sanguineus pigment displayed good stability under various conditions, which is the basis of their market potential. The obtained characteristics of pigment stability of this strain can be used for development of production of natural pigment.

Pigment production by a newly isolated strain Pycnoporus sanguineus SYBC-L7 in solid-state fermentation

“…Among the tested wastes, the wood chip was found to be the best substrate not only giving a maximum pigment yield but also greatly promoting the growth of strain SYBC-L7. In the literature, most Pycnoporus species have been isolated and used as enzyme producers ( Tellez-Tellez et al, 2016 ), but few of them were used to produce pigment, which was shown in ( Supplementary Table S1 ; Eggert, 1997 ; Smania et al, 1997 ; Cruz-Munoz et al, 2015 ; Sutthisa and Sanoamuang, 2017 ; Zhang et al, 2019 ). However, our study is the first report, to our knowledge, on using agro-industrial waste, especially wood chips as a culture substrate for pigment production by Pycnoporus sanguineus SYBC-L7.…”

“…Pycnoporus sanguineus is one of the promising organisms for developing natural pigments, and it could produce various shades of red, orange, yellow, and brown color ( Zhang et al, 2019 ). These primary or secondary metabolites produced by Pycnoporus genus are different and depend on the species and culture conditions ( Cruz-Munoz et al, 2015 ; Tellez-Tellez et al, 2016 ).…”

“…( Meruvu and dos Santos, 2021 ), Pycnoporus sp. ( Tellez-Tellez et al, 2016 ; Zhang et al, 2019 ), Rhodotorula sp., and Bacillus sp. ( Usmani et al, 2020 ).…”

“…Among them, Pycnoporus genus is a white-rot fungus, listed as food- and cosmetic-grade microorganism, and one of the promising organisms for the development of natural pigments ( Lomascolo et al, 2011 ; Tellez-Tellez et al, 2016 ). It has been reported that the major Pycnoporus pigments (cinnabarin, cinnabarinic acid, and tramesanguin), possessing antiviral, antibacterial, and anti-inflammatory properties, are derived from a phenoxazine-3-one type structure, which is the central core of many natural active compounds ( Tellez-Tellez et al, 2016 ; Zhang et al, 2019 ). Furthermore, Pycnoporus strains also can produce various useful enzymes for industry, including hydrolases and oxidases mainly laccases, which make them easier to use agro-industrial wastes ( Tellez-Tellez et al, 2016 ).…”

Spectrophotometric Change of Butterfly Pea (Clitoria ternatea L.) Flower Extract in Various Metal Ion Solutions During Storage

“…The addition of monovalent (Na + and K + ) and divalent (Ca 2+ and Mg 2+ ) did not give a significant shift in the spectrogram of the extract (Figure 2b). The absence of the shift caused by the addition of monovalent and divalent metal ions was also observed in various anthocyanin source extracts, such as blueberries (Wang et al, 2010) , red cabbage (Guo et al, 2017) , black peanuts (Shao et al, 2015) , Bunius antidesma (Mustika and Marpaung, 2020) , cyanidin-derived anthocyanin (Sigurdson et al, 2017;Sigurdson et al, 2016), Ribes nigrum (Buchweitz et al, 2013) , dark maize (Mei et al, 2014) , and fungus Pycnoporus sanguineus (Zhang et al, 2019) . In contrast, sodium (Na + ) enhances the color of malvidin-derived anthocyanin (Dangles and Brouillard, 1992;Figueiredo and Pina, 1994), potassium (K + ) increases the intensity of anthocyanin in red wine (Czibulya et al, 2015) , and calcium (Ca 2+ ) has a color-enhancing effect on blueberry anthocyanin (Li, 2014) and a slight impact on the color of red cabbage anthocyanin (Ratanapoompinyo et al, 2017) .…”