Towards high‐siderophore‐content foods: optimisation of coprogen production in submerged cultures of Penicillium nalgiovense

Abstract

These data may be exploitable in the future development of high-siderophore-content foods and/or food additives. Nevertheless, the use of P. nalgiovense fermentation broths for these purposes may be limited by the instability of coprogen in fermentation media and by the β-lactam production by the fungus.

Production of the natural iron chelator deferriferrichrysin from Aspergillus oryzae and evaluation as a novel food‐grade antioxidant

“…Furthermore, the higher stability of Fcy than Dfcy indicates that once Dfcy chelates iron, its chelation activity is sustained. This high stability is noteworthy considering that coprogen, which is a member of the same trihydroxamate class of fungal siderophore as Dfcy, has been reported to be less stable and difficult for food application . The cyclic hexapeptide structure of Dfcy may be responsible for its higher stability compared to coprogen, which has a linear structure containing an ester bond.…”

“…Despite the potential of siderophores as antioxidants, however, studies focusing on their production have been very limited. Emri et al reported the production of coprogen by Penicillium nalgiovense for application in high‐siderophore‐content foods, but they concluded that the use of coprogen may be limited because of its instability in the media and because of β ‐lactam production by the fungus . The same group also reported medium optimisation for the production of triacetylfusarinin C and ferricrocin by A. fumigatus , although their focus was on its applications for medicinal studies .…”

From iron to antibiotics: Identification of conserved bacterial-fungal interactions across diverse partners

“…Bacteroides fragilis, a human gut symbiont, is also able to use ferrichrome to grow in iron-limiting conditions, and fhu genes are expressed by E. coli in colonic mucus 92,93 . Some fungi consumed as a part of fermented foods have been shown to survive digestive system transit, and fermented foods are known to contain fungal siderophores 94,95 , which could be a source of fungal siderophores in the gut in addition to potential siderophore production by gut-resident species 94–96 . All together, these results suggest that bacterial use of fungal siderophores may be a widespread mechanism of interkingdom interaction.…”

Biotechnology of siderophores in high-impact scientific fields

“…Recent reports described the potential use of these two siderophores produced by fungi as anti-atherosclerotic agents (24,25). The researchers based their findings on the fact that iron accumulates in atherosclerotic lesions contributing to iron-dependent lipid oxidation.…”

“…Pócsi and coworkers (25) determined that both coprogen (produced by P. chrysogenum and Neurospora crassa) and ferrichrome (produced by P. chrysogenum) reduced the heme-catalyzed low density lipoprotein (LDL) oxidation and its cytotoxic metabolites to human vasculature tissue. The other group studied the stability and antimicrobial and antifungal effects of coprogen produced by Penicillium nalgiovense in cheese and sausage sources (24). Other siderophores were also detected in different food sources, including neocoprogen and triacetylfusarinine, and researchers recommended including high-siderophore containing foods in our diets to support protection from cardiovascular diseases.…”