Selection of Monascus purpureus strain with the highest production of red and yellow pigments, and study on the antibacterial and antioxidant activities of the pigment extracts
and
Article Sidebar
Full Text: 
PDF
Abstract
The study was carried out to isolate and select a Monascus strain capable of producing pigment from rice and soil samples in Da Nang City. The antibacterial and antioxidant activities of the pigment extracts were investigated by the agar well diffusion method and the ABTS+ free radical scavenging ability. The results showed that 9 strains belonging to the genus Monascus were isolated, in which, strain M4 had the highest red and yellow pigment content, respectively, 1271.12±96.58 AU/g and 3996.3± 2.413 AU/g. Strain M4 was identified as Monascus purpureus by using ITS gene sequencing. In addition, the pigment extract of strain M4 showed strong antioxidant activity (87.86±0.40%) and antagonistic ability to Escherichia coli and Samonella typhirinum.
Tóm tắt
Nghiên cứu được thực hiện nhằm phân lập và tuyển chọn chủng nấm thuộc chi Monascus có khả năng sinh sắc tố từ các mẫu gạo, mẫu đất tại thành phố Đà Nẵng. Bên cạnh đó, hoạt tính kháng khuẩn và kháng oxy hóa của dịch chiết sắc tố cũng được khảo sát bằng phương pháp đục lỗ thạch và khả năng bắt gốc tự do ABTS+. Kết quả cho thấy đã phân lập được 9 chủng nấm thuộc chi Monascus, trong đó, chủng M4 cho hàm lượng sắc tố đỏ và sắc tố vàng cao nhất lần lượt là 1.271,12±96,58 AU/g và 3.996,3±2,413 AU/g. Chủng M4 đã được định danh thuộc loài Monascus purpureus bằng phương pháp giải trình tự gene ITS. Ngoài ra, dịch chiết sắc tố của chủng M4 có hoạt tính chống oxy hóa khá mạnh (87,86±0,40%) và đồng thời có khả năng kháng Escherichia coli và Samonella typhirinum.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
Akihisa, T., Tokuda, H., Yasukawa, K., Ukiya, M., Kiyota, A., Sakamoto, N., Suzuki, T., Tanabe, N., & Nishino, H. (2005). Azaphilones, Furanoisophthalides, and Amino Acids from the Extracts of Monascus pilosus-Fermented Rice (Red-Mold Rice) and Their Chemopreventive Effects. Journal of Agricultural and Food Chemistry, 53 (3), 562-565.
https://doi.org/10.1021/jf040199p
Barbosa, R. N., Leong, S. L., Vinnere-Pettersson, O., Chen, A. J., Souza-Motta, C. M., Frisvad, J.C., Samson, R. A., Oliveira, N. T., & Houbraken, J. (2017). Phylogenetic analysis of Monascus and new species from honey, pollen and nests of stingless bees. Studies in Mycology, 86, 29-51. https://doi.org/10.1016/j.simyco.2017.04.001
Chen, Y. T., Hsieh, S. L., Gao, W. S., Yin, L. J., Dong, C. D., Chen, C. W., Singhania, R. R., Hsieh, S., & Chen, S. J. (2021) Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus. Molecules, 26(17), 5288. https://doi.org/10.3390/molecules26175288
Despphande, S. S. (2002). Handbook of Food Toxicology, Marcel Dekker, Inc., New York.
Dahle, M. A., Divakar, S., Kumar, S. U., & Vijayalakshmi, G. (2007) Isolation and Characterization of Dihydromonacolin-MV from Monascus purpureus for Antioxidant Properties. Appl Microbiol Biotechnol., 73(5), 1197–1202. https://doi.org/10.1007/s00253-006-0578-0
Dufossé, L., Fouillaud, M., Caro, Y., Mapari, S. A., & Sutthiwong, N. (2014). Filamentous fungi are large-scale producers of pigments and colorants for the food industry. Current Opinion in Biotechnology, 26, 56-61. https://doi.org/10.1016/j.copbio.2013.09.007
Feng, Y., Shao, Y., & Chen, F. (2012). Monascus pigments. Appl Microbiol Biotechnol, 96, 1421-1440. https://doi.org/10.1007/s00253-012-4504-3
Ferdes, M., Ungureanu, C., Radu, N., & Chirvase, A. (2009). Antimicrobial effect of Monascus spp. red rice against some bacterial and fungal strains. Chemical Engineering Transaction, 17, 1149-1154. https://doi.org/10.1016/j.nbt.2009.06.119
Jia, R., Guo, W., Zhou, W., Jiang, Y., Zhu, F., Chen J., Li, Y., Liu, B., Chen, S., Chen, J., Ni, L., Rao, P., & Lv, X. (2017). Screening and identification of Monascus strain with high TMP production and statistical optimization of its culture medium composition and liquid state fermentation conditions using respponse surface methodology (RSM). Biotechnology & Biotechnological Equipment, 31(4), 828-838. https://doi.org/10.1080/13102818.2017.1335176
Jůzlová, P., Martínková, L., & Křen, V. (1996). Secondary metabolites of the fungus Monascus: A review. Journal of Industrial Microbiology and Biotechnology, 16 (3), 163-170. https://doi.org/10.1007/BF01569999
Hajjaj, H., François, J. M., Goma, G. & Blanc, P. J. (2012). Effect of amino acids on red pigments and citrinin production in Monascus ruber. Journal of Food Science, 77(3), 156-159. https://doi.org/10.1111/j.1750-3841.2011.02579.x
Kaur, M., Goel, M., Mishra, R. C., Lahane, V., Yadav, A. K., & Barrow, C. J. (2023) Characterization of the Red Biochromes Produced by the Endophytic Fungus Monascus purpureus CPEF02 with Antimicrobial and Antioxidant Activities. Fermentation, 9(4), 328. https://doi.org/10.3390/fermentation9040328
Mapari, S. A., Meyer, A. S., Thrane, U., & Frisvad, J. C. (2009). Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale. Microbial Cell Factories, 8(24). DOI: 10.1186/1475-2859-8-24.
Ray, B. (2005). Fundamental Food Microbiology, 3rd Ed.. CRC Press, Washington, DC.
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26(9-10), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Xu, B., Wang, Q., & Sung, C. (2017). Telomerase Inhibitory Effects of Red Pigment Rubropunctatin and Statin Monacolin L Isolated from Red Yeast Rice. Genes, 8(5), 129. https://doi.org/10.3390/genes8050129