LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Shanshan He,Xin Liu,Yanling Wang,Jianhua Xie,Heng Gao,Xiujiang Li,Zhibing Huang
Monascus mold produces useful bioactive compounds such as Monascus pigments, monacolin K, and ergosterol . In this study, metabolomics analysis was used to investigate the metabolic profile changes in Monascus aurantiacus Li AS3.4384 (MALA) induced by genistein at different fermentation times using UHPLC-Q-TOF-MS/MS. The addition of genistein was found to not only reduce citrinin but also suppress significant differential metabolites. A total of 21 significant differential metabolites were involved in the most significant metabolic pathways (impact >0.1). These metabolites affected the aspartic acid , glutamic acid pathway, tricarboxylic acid (TCA) cycle, pyruvate synthesis pathway, and lysine degradation pathway. Thus, the addition of genistein may change the precursor for citrinin synthesis of Monascus . These findings provide significant insight into the Monascus metabolic pathways affected by genistein and will help to improve the quality control and safety of Monascus in food and supplements.
研究领域:
食品科学
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微生物学
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代谢组学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 99
·期 10
·4772-4780
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IF 2.422
Zhibing Huang,Lijuan Zhang,Heng Gao,Yanling Wang,Xiujiang Li,Xinyu Huang,Ting Huang
BACKGROUND Monascus , a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated. RESULTS Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16-days fermentation when 20.0 g L −1 SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12-days fermentation with 10.0 g L −1 SI in starch inorganic salt medium; 82.52% after 20-days fermentation with 20.0 g L −1 SI in starch peptone medium with high starch content; 45.07% after 14-days fermentation with 5.0 g L −1 SI in starch peptone medium with low starch content; and 82.21% after 14-days fermentation with 20.0 g L −1 SI in yeast extract sucrose medium. CONCLUSION The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry
研究领域:
食品科学
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微生物学
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生物工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AMB Express
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2020
·Vol. 10
·期 1
·1-10
·
IF 2.499
Wang Yanling,Gao Heng,Xie Jianhua,Li Xiujiang,Huang Zhibing
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4′-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.
研究领域:
微生物学
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食品科学
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药理学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Zhibing Huang,Lijuan Zhang,Yanling Wang,Heng Gao,Xiujiang Li,Xinyu Huang,Ting Huang
The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Appropriate amounts of rutin, α-glucosylrutin, or troxerutin did not affect normal mycelial growth. Addition of 5.0 g/l of rutin only weakly reduced (29.2%) citrinin production, relative to inhibition by 5 g/l α-glucosylrutin or troxerutin (by 54.7% and 40.6%, respectively). In starch inorganic liquid culture media, addition of 20.0 g/l of troxerutin, followed by fermentation for 12 days, reduced citrinin yield by 75.26%. Addition of 15.0 g/l of troxerutin to low-starch peptone liquid fermentation media reduced citrinin yield by 87.9% after 14 days of fermentation, and addition of 30.0 g/l troxerutin to yeast extract sucrose liquid media for 12 days reduced citrinin yield by 53.7%.
研究领域:
微生物学
·
食品科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）