Development of New Edible Pigments using Monascus spp.

Cho, Gyu-Seong,Kim, Kwangwook,Park, Won-Jong The Korean Society of Food and Nutrition 2019 韓國食品營養學會誌 Vol.32 No.1

Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of $35^{\circ}C$ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration.

Monascus purpureus로부터 다량의 색소생성 변이주의 분리 및 색소생성의 최적조건

박치덕,정혁준,유대식,Park Chi Duck,Jung Hyuck Jun,Yu Tae Shick 한국미생물학회 2005 미생물학회지 Vol.41 No.2

Isolation of a pigment overproducing mutant, P-57, by ultraviolet irradiation of Monascus purpureus KCCM 60016 and investigation of the optimal conditions for pigment production of the mutant were carried out. P-57 mutant produced pigment on solid state culture. Unpolished rice was the best cereal source for pigment production among eight kinds of tested cereal sources for the solid culture of the mutant. The optimal culture condition for pigment production were obtained from the cultivated at $30^{\circ}C,\;90\%$ humidity for 30 days. The P-57 mutant strain showed the best pigment productivity of 160.0 unit at red pigment, 193.6 unit at orange pigment, and 141.6 unit at yellow pigment on solid state culture under optimal condition. Monascus purpureus KCCM 60016을 이용하여 다량의 색소생산 변이주를 개발하고 생산조건에 대하여 조사하였다. 자외선 조사로 M. purpureus KCCM 60016으로부터 돌연변이를 유도한 결과, 색소생성이 우수한 P-57 변이주를 분리하였다. 분리된 P-57 변이주는 고체 배양에서 현미를 기질로 했을 때 색소생성이 가장 우수한 것으로 나타났으며, 색소생성의 최적 배양조건은 배양온도 $30^{\circ}C,\;90\%$의 배양습도에서 30일간 배양이 가장 우수했다. 이상의 조건에서 배양한 적색색소, 오렌지색소와 황색색소의 양은 각각 160.0 unit, 193.6 unit와 141.6 units-나타났다.

홍국Monascus purpureus에서 진균 PKS-NRPS 하이브리드 유전자의 발현 유도를 통한 미지 polyene 화합물의 생성

서재원 ( Jae-won Suh ),발라크리슈난비지누 ( Bijinu Balakrishnan ),임윤지 ( Yoon Ji Lim ),이도원 ( Doh Won Lee ),최정주 ( Jeong Ju Choi ),박시형 ( Si-hyung Park ),권형진 ( Hyung-jin Kwon ) 한국응용생명화학회 2018 Journal of Applied Biological Chemistry (J. Appl. Vol.61 No.1

Advances in bacterial and fungal genome mining uncover a plethora of cryptic secondary metabolite biosynthetic gene clusters. Guided by the genome information, targeted transcriptional derepression could be employed to determine the product of a cryptic gene cluster and to explore its biological role. Monascus spp. are food grade filamentous fungi popular in eastern Asia and several genome data belong to them are now available. We achieved transcription activation of a cryptic fungal polyketide synthase-nonribosomal peptide synthase gene Mpfus1 in Monascus purpureus ΔMpPKS5 by inserting Aspergillus gpdA promoter at the upstream of Mpfus1 through double crossover gene replacement. The gene cluster with Mpfus1 show a high similarity to those for the biosynthesis of conjugated polyene derivatives with 2-pyrrolidone ring and the mycotoxin fusarin is the representative member of this group. The ΔMpPKS5 is incapable of producing azaphilone pigment, providing an excellent background to identify chromogenic and UV-absorbing compounds. Activation of Mpfus1 resulted in a yellow hue on mycelia and its methanol extract exhibit a maximum absorption at 365 nm. HPLC analysis of the organic extracts indicated the presence of a variety of yellow compounds in the extract. This implies that the product of MpFus1 is metabolically or chemically unstable. LC-MS analysis guided us to predict the MpFus1 product and to propose that the Mpfus1-containing gene cluster encode the biosynthesis of a desmethyl analogue of fusarin. This study showcases the genome mining in Monascus and the possibility to unveil new biological activities embedded in it.

Monascus purpureus의 수용성 적색색소 최적 배양조건

전춘표(Chun?Pyo Jeon),이중복(Jung?Bok Lee),최성연(Sung?Yeon Choi),신지원(Ji?Won Shin),이오석(Oh?Seuk Lee),최충식(Chung?Sig Choi),이창호(Chang?Ho Rhee),권기석(Gi?Seok Kwon) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.4

Monascus purpureus MMK2를 이용하여 수용성 적색색소 생산을 위한 배양조건의 최적화에 관한 결과는 다음과 같다. 실험균주가 생산하는 적색색소의 최적 배양조건은 탄소원으로 wheat flour 3.0% 첨가, 질소원으로 NaNO₃ 0.15%, 인산염으로 Na₂HPO₄ㆍ12H₂O의 농도가 0.25% 및 MgSO₄의 농도가 0.15%일 때 가장 높은 적색색소 생성을 나타내었다. 배양온도는 30℃, 초기 pH가 6.5 및 배양시간 7일일 때 적색색소의 생성능은 모 균주의 생성능인 1.77 unit에 비해 23.38 배 높은 41.39 unit로 가장 우수한 특성을 조사하였다. The optimal culture conditions of Monascus purpureus MMK2 for production of red pigment were inves-tigated in submerged culture. Monascus purpureus MMK2 showed a maximal production of red pigment in the medium containing of 3.0% wheat flour, 0.15% NaNO₃, 0.25% Na₂HPO₄ㆍ12H₂O and 0.15% ㎎SO₄ㆍ7H₂O. The optimal culture conditions of temperature and initial pH were 30℃ and 6.5, respectively. The red pigment production reached to a maximal level at 7th day of cultivation.

스트렙토조토신으로 유도된 당뇨 마우스에서 Monascus purpureus을 이용한 발효 쑥의 기억력 개선 효과

이창준(Chang Jun Lee),이두상(Du Sang Lee),강진용(Jin Yong Kang),김종민(Jong Min Kim),박선경(Seon Kyeong Park),강정은(Jeong Eun Kang),권봉석(Bong Seok Kwon),박상현(Sang Hyun Park),박수빈(Su Bin Park),하기정(Gi-Jeong Ha),허호진(Ho Jin 한국식품과학회 2017 한국식품과학회지 Vol.49 No.5

본 연구는 쑥 추출물(AA)과 홍국균(Monascus purpureus)으로 발효된 쑥(AAFM)을 이용하여 STZ로 인한 당뇨성 인지장애 개선효과를 확인하고자 수행되었다. C57BL/6L 마우스에 streptozotocin (STZ)을 복강 주사하여 당뇨를 유발시킨 후 4개의 군으로 분리하였고, 6주간 24시간 간격으로 AA 10 mg/kg BW와 AAFM 10 mg/kg BW을 경구투여 하였다. 7일 간격으로 혈당을 측정하였으며, 혈당 측정 결과 AA와 AAFM을 섭취한 군에서 STZ군 대비 유의적인 혈당감소를 나타내었다. Passive avoidance, Morris water maze 및 Y-maze test를 통해 STZ로 유도한 당뇨 동물모델에서 기억력 장애를 확인하였으며, 발효 쑥(AAFM)군에서 학습에 의한 기억력과 운동능력이 더 회복된 것을 확인하였다. 혈청분석 결과 STZ군에서는 GOT, GPT, BUN와 혈중 지질 함량이 높게 나타난 반면 발효 쑥(AAFM)군에서는 GOT, GPT 및 BUN이 STZ그룹에 비해 유의적으로 감소하였으며, HTR이 높게 나타났고 TG와 LDLC가 낮게 나타나 혈중 지질 성분이 개선됨을 확인할 수 있었다. 마우스 뇌 조직에서 발효 쑥(AAFM)은 아세틸콜린에스터레이스 활성을 저해시키고 아세틸콜린 함량을 증가시킴으로써 STZ로 인한 당뇨병에서의 신경전달시스템을 개선효과를 나타내었다. 발효 쑥(AAFM)의 경우, 마우스의 뇌 조직에서 SOD 함량을 증가시키고, 뇌와 간에서의 MDA 함량을 감소 시킴으로써 STZ와 같은 산화적 스트레스 인자에 대한 산화방지 효과를 나타내었다. 이러한 결과들을 종합해볼 때, 홍국균을 활용한 발효 쑥(AAFM)은 STZ로 유도된 당뇨 모델에서 당뇨성 인지장애에 대한 기억력 개선효과를 나타내었다. 특히, 쑥 추출물(AA)보다 마우스의 운동능력을 개선시켰으며, 혈중 지질 개선효과를 나타냈다. 더불어 산화방지 효과를 나타내 고혈당으로 발생될 수 있는 산화적 스트레스로부터 뇌 조직 등을 보호할 수 있음을 확인하였다. 결국 고혈당으로 인한 인지장애의 예방과 치료에도 효과를 나타낼 것으로 사료되어 고부가가치 식품으로 활용될 수 있는 산업적 가능성이 있다고 판단된다. The effect of Artemisia argyi H. under liquid-state fermentation by Monascus purpureus (AAFM) on cognitive impairments has been studied in a mice model of diabetes-associated cognitive decline induced by streptozotocin (STZ). C57BL/6 mice (9 weeks of age, male) were separated into four groups: a normal control, STZ-induced diabetic mouse group (STZ group), Artemisia argyi H. (AA) 10 group (diabetic mouse+AA 10 mg/kg/day), AAFM 10 group (diabetic mouse+AAFM 10 mg/kg/day). Administration of AA and AAFM significantly improved glucose tolerance, as shown by the intraperitoneal glucose tolerance test (IPGTT), and ameliorated cognitive deficit, as shown by the behavioral tests including passive avoidance, Morris water maze, and Y-maze tests. After behavioral tests, the cholinergic system was examined by assessment of the acetylcholine (ACh) level and acetylcholinesterase (AChE) inhibitory activity, and the antioxidant system was also assessed by measuring malondialdehyde (MDA) and superoxide dismutase (SOD) levels in the brain and liver.

산지별 홍국발효 참당귀의 이화학적 특성 및 생리활성

박규림(Kyu-Rim Park),김영완(Young-Wan Kim),김태훈(Tae-Hoon Kim),안희영(Hee-Young Ahn),심소연(So-Yeon Sim),김정욱(Jung-Wook Kim),조영수(Young-Su Cho) 한국생명과학회 2017 생명과학회지 Vol.27 No.8

본 연구는 발효 참당귀를 이용한 건강 기능성 식품개발을 위해 산청, 평창 및 제천산 참당귀를 Monascus purpureus로 발효시켜 제조한 발효 참당귀의 이화학적 특성 및 생리활성을 평가하였다. 발효 참당귀의 decursin 및 decursinol angelate 함량은 발효전보다 증가한 바, 평창 참당귀(PA)군의 615.504 및 326.742 ppm이 발효 후 각각 792.610 및 429.500 ppm으로 증가되었다. 총 페놀성 화합물과 플라보노이드 및 미네랄 함량이 발효로 인해 증가하였고, DPPH를 이용한 자유라디칼 소거능 및 Fe, Cu를 이용한 환원력 비교를 통해 발효 참당귀군에서 높게 나타났으며, 이중 FPA군에서 활성이 높은 것을 확인하였다. LPS처리 RAW 264.7세포의 NO생성능과 유방암 세포(MCF-7) 및 간암 세포(Hep3B) 성장 저해능 확인 결과 발효 참당귀군에서 활성이 높게 나타났다. 이와 같이 M. purpureus 발효 산청, 평창 및 제천 참당귀를 비교한 결과 평창 참당귀에서 건강 기능성 식품으로의 활용 가치가 높을 것으로 사료된다. This study investigated the biological activities and chemical characteristics of Monascus-fermented Angelica gigas Nakai (A. gigas) with a view to the development of health foods. We also investigated the effect of the cultivation region of three A. gigas cultivars, namely Sancheong, Pyeongchang, and Jecheon. After fermentation, the content of decursin and decursinol angelate was increased compared to non-fermentation; the highest content of decursin and decursinol angelate was found in non-fermentation Pyeongchang A. gigas (PA) at 615.504, 326.742 ppm and fermented Pyeongchang A. gigas (FPA) at 792.610, 429.500 ppm, respectively. The highest content of phenolic compounds, flavonoids, and minerals was found in the FPA group, in which DPPH (α,α `-diphenyl-β-picrylhydrazyl) radical scavenging activity and Fe/Cu reducing power were stronger in fermented than in non-fermented A. gigas. The FPA group in particular showed the highest activity. We measured nitric oxide (NO) production from lipopolysaccharide-induced RAW 264.7 cells and the inhibition of cancer cell proliferation. The inhibition of activity of NO production and cancer cell (MCF-7 and Hep3B) viability was significantly decreased in the FPA group. The results suggest that FPA may be highly useful as a health food. Overall, the study provides basic data for understanding the biological activities and chemical characteristics of A. gigas fermented by Monascus purpureus for the development of health foods.

액체 배양에 의한 Monascus purpureus가 생산하는 황색색소의 최적 생산조건

최충식 ( Chung Sig Choi ),전춘표 ( Chun Pyo Jeon ),이중복 ( Jung Bok Lee ),이오석 ( Oh Seuk Lee ),이창호 ( Chang Ho Rhee ),권기석 ( Gi Seok Kwon ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2006 한국식품저장유통학회지 Vol.13 No.2

Optimizing a Submerged Monascus cultivation for Production of Red Pigment with Bug Damaged Wheat using Artificial Neural Networks

Serap Duraklı-Velioğlu,İsmail Hakkı Boyacı,Osman Şimşek,Tuncay Gümüş 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.6

The combined effect of temperature, agitationspeed, and light on red pigment production by Monascuspurpureus (M. purpureus) Went DSM 1604 using bugdamaged wheat was studied using an artificial neuralnetwork (ANN). Information retrieved from the ANN wasused to determine the optimal operating conditions forpigment production by M. purpureus using bug damagedwheat meal. The developed ANN had R2 values fortraining, validation, and testing data sets of 0.993, 0.961,and 0.944, respectively. According to the model, thehighest pigment production of 1.874 absorbance units at510 nm (A510 nm) would be achieved at 29oC and 150 rpmunder light conditions. The mean value of the experimentalresults obtained under these optimum conditions was1.787±0.072 A510 nm, corresponding to a pigment yield of35.740 A510 nm/g. The study showed that bug damagedwheat can be used as a substrate for red pigment productionby M. purpureus.

Monascus Purpureus의 수준별 급여가 유계의 성장과 계란의 품질에 미치는 영향

박재홍 ( Park Jae Hong ),류명선 ( Lyu Myeong Seon ),류경선 ( Lyu Gyeong Seon ) 전북대학교 농업과학기술연구소 2003 농업생명과학연구 Vol.34 No.-

Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity

Wu Zhihao,Miao Wen,Yang Yuhan,Fan Gongjian,Wu Caie,Li Tingting,Xie Chunyan,Shen Dongbei 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.6

In this study, a high monacolin K yield was achieved through solid-state fermentation of Ginkgo biloba seeds. Monascus purpureus suspension made from red yeast rice was used as spore inoculum. Fermentation conditions in solid-state fermentation were optimized using response surface methodology, and the optimal conditions for the maximum monacolin K yield (17.71 ± 1.57 mg/g) were 0.22% ammonium sulfate, 0.34% ammonium chloride, 0.05% magnesium sulfate, fermentation time of 12 days, inoculation volume of 11%, and temperature of 27 °C. The total phenolic content of Monascus-fermented ginkgo seeds attained 9.67 mg GAE/g, 4.88-fold higher than that of unfermented ginkgo seeds. The scavenging abilities of DPPH and ABTS free radicals increased to 9.79 mg TE/g and 13.92 mg TE/g, respectively. These findings highlight the importance of investigating the optimal fermentation conditions for maximum monacolin K yield and the utilization value of ginkgo seed as fermentation substrate for higher bioactivities.