The Experts below are selected from a list of 321 Experts worldwide ranked by ideXlab platform
Zhilong Wang - One of the best experts on this subject based on the ideXlab platform.
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isolation of ionizable red monascus pigments after Extractive Fermentation in nonionic surfactant micelle aqueous solution
Process Biochemistry, 2017Co-Authors: Lihong Zhao, Xuehong Zhang, Zhilong WangAbstract:Abstract Production of red Monascus pigments can be enhanced by Extractive Fermentation in a nonionic surfactant micelle aqueous solution. Using excess MSG (monosodium glutamate) as the sole nitrogen source, several kinds of red Monascus pigments, including red Monascus pigments with MSG residue as major components, were produced during the Fermentation process. However, the corresponding downstream processing, i.e., isolation of red Monascus pigments from the nonionic surfactant aqueous solution, remains unsolved. In the present work, a novel ionic liquid-nonionic surfactant aqueous two-phase system, such as coacervate phase: ionic liquid ([Bmim]Cl) = 1:3 (W/W) and temperature = 60 °C, was developed for transferring of the anionic red Monascus pigments with MSG residue from nonionic surfactant micelle aqueous solution into ionic liquid aqueous solution. Thus, the challenging isolation of red Monascus pigments from nonionic surfactant aqueous solution was converted to the relatively easy separation between red Monascus pigments and water-miscible ionic liquid. By screening various organic solvents, water-chloroform two-phase system was selected for recovery of red Monascus pigments from the water-miscible ionic liquid. Finally, the isolated red Monascus pigment with MSG residue was confirmed by UPLC–MS analysis.
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investigation of relationship between lipid and monascus pigment accumulation by Extractive Fermentation
Journal of Biotechnology, 2015Co-Authors: Xuehong Zhang, Bo Wang, Zhilong WangAbstract:Fermented Monascus pigments have been utilized as traditional Chinese medicine and food colorant for thousands of years. Under the limited nitrogen concentration and/or low initial pH 2.5 conditions, it was observed that production of intracellular pigments and accumulation of microbial lipids (high content reaching to approximately 50% in dry cell weight) by edible Monascus anka exhibited a positive correlated relationship. Extractive Fermentation in nonionic surfactant micelle aqueous solution selectively exported the intracellular Monascus pigments into its extracellular broth, in which the concentration of intracellular pigments was negligible while the extracellular one was enhanced. The Extractive Fermentation provides a novel strategy for shifting of the metabolic channeling from intracellular lipid accumulation to Monascus pigment production. High pigment concentration, i.e., approximately 40 AU of extracellular Monascus pigments, was achieved by Extractive Fermentation at a relatively high nonionic surfactant concentration 10 g/l. This phenomenon might be attributed to the nonionic surfactant micelles acting as pigment reservoirs by biomimetic of intracellular lipids.
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accumulation of yellow monascus pigments by Extractive Fermentation in nonionic surfactant micelle aqueous solution
Applied Microbiology and Biotechnology, 2015Co-Authors: Xu Xiong, Xuehong Zhang, Zhilong WangAbstract:Monascus species can produce various secondary metabolites of polyketide structure. In the current study, it is found that an interesting phenomenon, i.e., submerged culture of Monascus species in an aqueous solution majorly accumulated intracellular orange Monascus pigments exhibiting one peak at 470 nm with absorbance of 32 OD while Extractive Fermentation in a nonionic surfactant micelle aqueous solution produced extracellular and intracellular yellow Monascus pigments exhibiting one peak at 410 nm with absorbance 30 OD and 12 OD, respectively. The spectrum profiles of both intracellular and extracellular Monascus pigments were affected by surfactant loading, Extractive Fermentation time, and surfactant adding time. Meanwhile, the instability of orange Monascus pigments in the extracellular nonionic surfactant micelle aqueous solution was also confirmed experimentally. The mechanism behind this phenomenon is attributed to the export of intracellular yellow Monascus pigments into its broth by Extractive Fermentation. The transferring of intracellular yellow Monascus pigments into its broth blocks yellow Monascus pigments from further enzymatic conversion or eliminates the feedback inhibition of yellow Monascus pigments based on the biosynthetic pathway of Monascus pigments.
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coupled aminophilic reaction and directed metabolic channeling to red monascus pigments by Extractive Fermentation in nonionic surfactant micelle aqueous solution
Process Biochemistry, 2015Co-Authors: Zhenqiang Wu, Xuehong Zhang, Xu Xiong, Zhilong WangAbstract:Abstract Orange Monascus pigments are biosynthesized during Monascus Fermentation and the orange Monascus pigments are further modified into red ones by the aminophilic reaction between orange Monascus pigments (azaphilones) and primary amines (various amino acids). The aminophilic reaction involves reagent incompatibility due to the presence of water-insoluble orange Monascus pigments and water-soluble amino acids. In the present work, intracellular orange Monascus pigments were extracted into the extracellular broth by Extractive Fermentation in a nonionic surfactant micelle aqueous solution. The transfer of orange Monascus pigments from cell interior into its extracellular broth also provided chance for micellar catalysis of the aminophilic reaction between orange Monascus pigments and MSG (monosodium glutamate). Combining intracellular biosynthesis of orange Monascus pigments and chemical modification of orange Monascus pigments catalyzed by micellar catalysis in the extracellular broth by Extractive Fermentation, the metabolic channel was directed to production of red Monascus pigments. High concentration of red Monascus pigments (free of teratogenic orange ones) of 35 OD at 510 nm was achieved in the extracellular broth.
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microemulsion extraction of monascus pigments from nonionic surfactant using high polarity of diethyl ether as excess oil phase
Separation Science and Technology, 2014Co-Authors: Lingjie Shen, Xuehong Zhang, Zhilong WangAbstract:Stripping of organic compound from nonionic surfactant micelle aqueous solution is indispensable for many industrial processes. In this paper, a relatively high polarity diethyl ether was screened for forming Winsor I microemulsion, which was used for stripping of organic compound from nonionic surfactant. Setting up Extractive Fermentation of Monascus pigments in Triton X-100 aqueous solution as a model, cloud point extraction of Monascus pigments from Fermentation broth, and back-extraction of Monascus pigments from the coacervate phase of cloud point system by Winsor I microemulsion were conducted. Monascus pigments were successfully separated from nonionic surfactant into the excess diethyl ether phase.
Xuehong Zhang - One of the best experts on this subject based on the ideXlab platform.
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isolation of ionizable red monascus pigments after Extractive Fermentation in nonionic surfactant micelle aqueous solution
Process Biochemistry, 2017Co-Authors: Lihong Zhao, Xuehong Zhang, Zhilong WangAbstract:Abstract Production of red Monascus pigments can be enhanced by Extractive Fermentation in a nonionic surfactant micelle aqueous solution. Using excess MSG (monosodium glutamate) as the sole nitrogen source, several kinds of red Monascus pigments, including red Monascus pigments with MSG residue as major components, were produced during the Fermentation process. However, the corresponding downstream processing, i.e., isolation of red Monascus pigments from the nonionic surfactant aqueous solution, remains unsolved. In the present work, a novel ionic liquid-nonionic surfactant aqueous two-phase system, such as coacervate phase: ionic liquid ([Bmim]Cl) = 1:3 (W/W) and temperature = 60 °C, was developed for transferring of the anionic red Monascus pigments with MSG residue from nonionic surfactant micelle aqueous solution into ionic liquid aqueous solution. Thus, the challenging isolation of red Monascus pigments from nonionic surfactant aqueous solution was converted to the relatively easy separation between red Monascus pigments and water-miscible ionic liquid. By screening various organic solvents, water-chloroform two-phase system was selected for recovery of red Monascus pigments from the water-miscible ionic liquid. Finally, the isolated red Monascus pigment with MSG residue was confirmed by UPLC–MS analysis.
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investigation of relationship between lipid and monascus pigment accumulation by Extractive Fermentation
Journal of Biotechnology, 2015Co-Authors: Xuehong Zhang, Bo Wang, Zhilong WangAbstract:Fermented Monascus pigments have been utilized as traditional Chinese medicine and food colorant for thousands of years. Under the limited nitrogen concentration and/or low initial pH 2.5 conditions, it was observed that production of intracellular pigments and accumulation of microbial lipids (high content reaching to approximately 50% in dry cell weight) by edible Monascus anka exhibited a positive correlated relationship. Extractive Fermentation in nonionic surfactant micelle aqueous solution selectively exported the intracellular Monascus pigments into its extracellular broth, in which the concentration of intracellular pigments was negligible while the extracellular one was enhanced. The Extractive Fermentation provides a novel strategy for shifting of the metabolic channeling from intracellular lipid accumulation to Monascus pigment production. High pigment concentration, i.e., approximately 40 AU of extracellular Monascus pigments, was achieved by Extractive Fermentation at a relatively high nonionic surfactant concentration 10 g/l. This phenomenon might be attributed to the nonionic surfactant micelles acting as pigment reservoirs by biomimetic of intracellular lipids.
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accumulation of yellow monascus pigments by Extractive Fermentation in nonionic surfactant micelle aqueous solution
Applied Microbiology and Biotechnology, 2015Co-Authors: Xu Xiong, Xuehong Zhang, Zhilong WangAbstract:Monascus species can produce various secondary metabolites of polyketide structure. In the current study, it is found that an interesting phenomenon, i.e., submerged culture of Monascus species in an aqueous solution majorly accumulated intracellular orange Monascus pigments exhibiting one peak at 470 nm with absorbance of 32 OD while Extractive Fermentation in a nonionic surfactant micelle aqueous solution produced extracellular and intracellular yellow Monascus pigments exhibiting one peak at 410 nm with absorbance 30 OD and 12 OD, respectively. The spectrum profiles of both intracellular and extracellular Monascus pigments were affected by surfactant loading, Extractive Fermentation time, and surfactant adding time. Meanwhile, the instability of orange Monascus pigments in the extracellular nonionic surfactant micelle aqueous solution was also confirmed experimentally. The mechanism behind this phenomenon is attributed to the export of intracellular yellow Monascus pigments into its broth by Extractive Fermentation. The transferring of intracellular yellow Monascus pigments into its broth blocks yellow Monascus pigments from further enzymatic conversion or eliminates the feedback inhibition of yellow Monascus pigments based on the biosynthetic pathway of Monascus pigments.
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coupled aminophilic reaction and directed metabolic channeling to red monascus pigments by Extractive Fermentation in nonionic surfactant micelle aqueous solution
Process Biochemistry, 2015Co-Authors: Zhenqiang Wu, Xuehong Zhang, Xu Xiong, Zhilong WangAbstract:Abstract Orange Monascus pigments are biosynthesized during Monascus Fermentation and the orange Monascus pigments are further modified into red ones by the aminophilic reaction between orange Monascus pigments (azaphilones) and primary amines (various amino acids). The aminophilic reaction involves reagent incompatibility due to the presence of water-insoluble orange Monascus pigments and water-soluble amino acids. In the present work, intracellular orange Monascus pigments were extracted into the extracellular broth by Extractive Fermentation in a nonionic surfactant micelle aqueous solution. The transfer of orange Monascus pigments from cell interior into its extracellular broth also provided chance for micellar catalysis of the aminophilic reaction between orange Monascus pigments and MSG (monosodium glutamate). Combining intracellular biosynthesis of orange Monascus pigments and chemical modification of orange Monascus pigments catalyzed by micellar catalysis in the extracellular broth by Extractive Fermentation, the metabolic channel was directed to production of red Monascus pigments. High concentration of red Monascus pigments (free of teratogenic orange ones) of 35 OD at 510 nm was achieved in the extracellular broth.
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microemulsion extraction of monascus pigments from nonionic surfactant using high polarity of diethyl ether as excess oil phase
Separation Science and Technology, 2014Co-Authors: Lingjie Shen, Xuehong Zhang, Zhilong WangAbstract:Stripping of organic compound from nonionic surfactant micelle aqueous solution is indispensable for many industrial processes. In this paper, a relatively high polarity diethyl ether was screened for forming Winsor I microemulsion, which was used for stripping of organic compound from nonionic surfactant. Setting up Extractive Fermentation of Monascus pigments in Triton X-100 aqueous solution as a model, cloud point extraction of Monascus pigments from Fermentation broth, and back-extraction of Monascus pigments from the coacervate phase of cloud point system by Winsor I microemulsion were conducted. Monascus pigments were successfully separated from nonionic surfactant into the excess diethyl ether phase.
Xu Xiong - One of the best experts on this subject based on the ideXlab platform.
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accumulation of yellow monascus pigments by Extractive Fermentation in nonionic surfactant micelle aqueous solution
Applied Microbiology and Biotechnology, 2015Co-Authors: Xu Xiong, Xuehong Zhang, Zhilong WangAbstract:Monascus species can produce various secondary metabolites of polyketide structure. In the current study, it is found that an interesting phenomenon, i.e., submerged culture of Monascus species in an aqueous solution majorly accumulated intracellular orange Monascus pigments exhibiting one peak at 470 nm with absorbance of 32 OD while Extractive Fermentation in a nonionic surfactant micelle aqueous solution produced extracellular and intracellular yellow Monascus pigments exhibiting one peak at 410 nm with absorbance 30 OD and 12 OD, respectively. The spectrum profiles of both intracellular and extracellular Monascus pigments were affected by surfactant loading, Extractive Fermentation time, and surfactant adding time. Meanwhile, the instability of orange Monascus pigments in the extracellular nonionic surfactant micelle aqueous solution was also confirmed experimentally. The mechanism behind this phenomenon is attributed to the export of intracellular yellow Monascus pigments into its broth by Extractive Fermentation. The transferring of intracellular yellow Monascus pigments into its broth blocks yellow Monascus pigments from further enzymatic conversion or eliminates the feedback inhibition of yellow Monascus pigments based on the biosynthetic pathway of Monascus pigments.
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coupled aminophilic reaction and directed metabolic channeling to red monascus pigments by Extractive Fermentation in nonionic surfactant micelle aqueous solution
Process Biochemistry, 2015Co-Authors: Zhenqiang Wu, Xuehong Zhang, Xu Xiong, Zhilong WangAbstract:Abstract Orange Monascus pigments are biosynthesized during Monascus Fermentation and the orange Monascus pigments are further modified into red ones by the aminophilic reaction between orange Monascus pigments (azaphilones) and primary amines (various amino acids). The aminophilic reaction involves reagent incompatibility due to the presence of water-insoluble orange Monascus pigments and water-soluble amino acids. In the present work, intracellular orange Monascus pigments were extracted into the extracellular broth by Extractive Fermentation in a nonionic surfactant micelle aqueous solution. The transfer of orange Monascus pigments from cell interior into its extracellular broth also provided chance for micellar catalysis of the aminophilic reaction between orange Monascus pigments and MSG (monosodium glutamate). Combining intracellular biosynthesis of orange Monascus pigments and chemical modification of orange Monascus pigments catalyzed by micellar catalysis in the extracellular broth by Extractive Fermentation, the metabolic channel was directed to production of red Monascus pigments. High concentration of red Monascus pigments (free of teratogenic orange ones) of 35 OD at 510 nm was achieved in the extracellular broth.
Tao Huang - One of the best experts on this subject based on the ideXlab platform.
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variations in monascus pigment characteristics and biosynthetic gene expression using resting cell culture systems combined with Extractive Fermentation
Applied Microbiology and Biotechnology, 2018Co-Authors: Gong Chen, Qi Bei, Tao HuangAbstract:Monascus pigments are promising sources of natural food colorants, and their productivity can be improved by a novel Extractive Fermentation technology. In this study, we investigated the variations in pigment characteristics and biosynthetic gene expression levels in resting cell culture systems combined with Extractive Fermentation in Monascus anka GIM 3.592. Although the biomass was low at about 6 g/L DCW, high pigment titer of approximately 130 AU470 was obtained in the resting culture with cells from Extractive Fermentation, illustrating that it had a good biocatalytic activity for pigment synthesis. The oxidation-reduction potential value correlated with the rate of relative content of the intracellular orange pigments to the yellow pigments (O/Y, r > 0.90, p < 0.05), indicating that the change in pigment characteristics may be responsible for the cellular redox activity. The up- or down-regulation of the pigment biosynthetic genes (MpFasA2, MpFasB2, MpPKS5, mppD, mppB, mppR1, and mppR2) in the resting culture with Extractive culture cells was demonstrated by real-time quantitative polymerase chain reaction analysis. Moreover, the mppE gene associated with the yellow pigment biosynthesis was significantly (p < 0.05) down-regulated by about 18.6%, whereas the mppC gene corresponding to orange pigment biosynthesis was significantly (p < 0.05) up-regulated by approximately 21.0%. These findings indicated that Extractive Fermentation was beneficial for the biosynthesis of the intracellular orange pigment. The mechanism described in this study proposes a potential method for the highly efficient production of Monascus pigments.
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tracking of pigment accumulation and secretion in Extractive Fermentation of monascus anka gim 3 592
Microbial Cell Factories, 2017Co-Authors: Gong Chen, Qi Bei, Tao HuangAbstract:Monascus pigments are promising sources for food and medicine due to their natural food-coloring functions and pharmaceutical values. The innovative technology of Extractive Fermentation is used to promote pigment productivity, but reports of pigment trans-membrane secretion mechanism are rare. In this study, tracking of pigment accumulation and secretion in Extractive Fermentation of Monascus anka GIM 3.592 was investigated. The increased vacuole size in mycelia correlated with fluorescence intensity (r > 0.85, p < 0.05), which indicates that intracellular pigments with strong fluorescence accumulated in the cytoplasmic vacuole. After adding nonionic surfactant Triton X-100, the uptake of rhodamine123 (Rh123) and 1-N-phenylnaphthylamine (NPN) and the release of K+ and Na+ rapidly increased, demonstrating that the physiological performances of the cell membrane varied upon damaging the integrity, increasing the permeability, and changing the potential. Simultaneously, the fatty acid composition also varied, which caused a weak fluidity in the membrane lipids. Therefore, the intracellular pigments embedded in Triton X-100 were secreted through the ion channels of the cell membrane. Dense, spherical pigment-surfactant micelles with an average size of 21 nm were distributed uniformly in the extraction broth. Based on the different pigment components between Extractive Fermentation and batch Fermentation, a threefold decrease in the NAD+/NADH ratio in mycelia and a more than 200-fold increase in glucose-6-phosphate dehydrogenase (G6PDH) activity in extracellular broth occurred, further suggesting that a reduction reaction for pigment conversion from orange pigments to yellow pigments occurred in non-aqueous phase solution. A putative model was established to track the localization of Monascus pigment accumulation and its trans-membrane secretion in Extractive Fermentation. This finding provides a theoretical explanation for microbial Extractive Fermentation of Monascus pigments, as well as other non-water-soluble products.
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correlation of pigment production with mycelium morphology in Extractive Fermentation of monascus anka gim 3 592
Process Biochemistry, 2017Co-Authors: Gong Chen, Tao Huang, Qi Bei, Xiaofei TianAbstract:Abstract Extractive Fermentation with nonionic surfactants is a potential method for producing Monascus pigments. In this study, the correlation between mycelium morphology and pigment production was investigated in Extractive Fermentation of Monascus anka GIM 3.592. The results demonstrated that pigment biosynthesis was associated with mycelial morphology and the accumulation of granular inclusions in cells. The physiological status in terms of hyphal and pellet diameters exhibited an excellent correlation with pigment accumulation, especially the yield of extracellular pigment in Extractive Fermentation ( r > 0.85, p
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pigment fingerprint profile during Extractive Fermentation with monascus anka gim 3 592
BMC Biotechnology, 2017Co-Authors: Kan Shi, Rui Tang, Tao Huang, Lu WangAbstract:Traditional submerged Fermentation mainly accumulates intracellular orange pigments with absorption maxima at 470 nm, whereas Extractive Fermentation of Monascus spp. with Triton X-100 can promote the export of intracellular pigments to extracellular broth, mainly obtaining extracellular yellow pigments with absorption maxima at approximately 410 nm. In this study, a strain of Monascus (M. anka GIM 3.592) that produces high yields of pigments was employed to investigate the differences in pigment fingerprint profiles between submerged and Extractive Fermentations. Using Extractive Fermentation with this high-yield strain, the extracellular pigments exhibited an absorption maximum at 430 nm, not 410 nm, as previously observed. By comparing the pigment fingerprint profiles between submerged and Extractive Fermentations, Extractive Fermentation was found to not only export intracellular pigments to the extracellular broth, but also to form four other yellow pigments (Y1-Y4) that accounted for a large proportion of the extracellular pigments and that were not produced in submerged Fermentation. The yields of Y1-Y4 were closely related to the concentration and feeding time point of Triton X-100. Y1-Y4 presented identical UV-Vis spectra with absorption maxima at 430 nm and fluorescence spectra with absorption maxima (emission) at 565 nm. HPLC-MS and the spectral analysis showed that the four pigments (Y1-Y4) had not been previously reported. The results indicated that these pigments may rely on the bioconversion of orange pigments (rubropunctatin and monascorubrin). Using Extractive Fermentation with M. anka led to a high yield of extracellular yellow pigments (AU410 nm = 114), and the pigment fingerprint profile significantly differed compared to the results of traditional submerged Fermentation. These results provide information and a detailed view of the composition and variation of pigments in Extractive Fermentation and could also contribute to characterizing pigment metabolism during Extractive Fermentation.
Gong Chen - One of the best experts on this subject based on the ideXlab platform.
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variations in monascus pigment characteristics and biosynthetic gene expression using resting cell culture systems combined with Extractive Fermentation
Applied Microbiology and Biotechnology, 2018Co-Authors: Gong Chen, Qi Bei, Tao HuangAbstract:Monascus pigments are promising sources of natural food colorants, and their productivity can be improved by a novel Extractive Fermentation technology. In this study, we investigated the variations in pigment characteristics and biosynthetic gene expression levels in resting cell culture systems combined with Extractive Fermentation in Monascus anka GIM 3.592. Although the biomass was low at about 6 g/L DCW, high pigment titer of approximately 130 AU470 was obtained in the resting culture with cells from Extractive Fermentation, illustrating that it had a good biocatalytic activity for pigment synthesis. The oxidation-reduction potential value correlated with the rate of relative content of the intracellular orange pigments to the yellow pigments (O/Y, r > 0.90, p < 0.05), indicating that the change in pigment characteristics may be responsible for the cellular redox activity. The up- or down-regulation of the pigment biosynthetic genes (MpFasA2, MpFasB2, MpPKS5, mppD, mppB, mppR1, and mppR2) in the resting culture with Extractive culture cells was demonstrated by real-time quantitative polymerase chain reaction analysis. Moreover, the mppE gene associated with the yellow pigment biosynthesis was significantly (p < 0.05) down-regulated by about 18.6%, whereas the mppC gene corresponding to orange pigment biosynthesis was significantly (p < 0.05) up-regulated by approximately 21.0%. These findings indicated that Extractive Fermentation was beneficial for the biosynthesis of the intracellular orange pigment. The mechanism described in this study proposes a potential method for the highly efficient production of Monascus pigments.
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tracking of pigment accumulation and secretion in Extractive Fermentation of monascus anka gim 3 592
Microbial Cell Factories, 2017Co-Authors: Gong Chen, Qi Bei, Tao HuangAbstract:Monascus pigments are promising sources for food and medicine due to their natural food-coloring functions and pharmaceutical values. The innovative technology of Extractive Fermentation is used to promote pigment productivity, but reports of pigment trans-membrane secretion mechanism are rare. In this study, tracking of pigment accumulation and secretion in Extractive Fermentation of Monascus anka GIM 3.592 was investigated. The increased vacuole size in mycelia correlated with fluorescence intensity (r > 0.85, p < 0.05), which indicates that intracellular pigments with strong fluorescence accumulated in the cytoplasmic vacuole. After adding nonionic surfactant Triton X-100, the uptake of rhodamine123 (Rh123) and 1-N-phenylnaphthylamine (NPN) and the release of K+ and Na+ rapidly increased, demonstrating that the physiological performances of the cell membrane varied upon damaging the integrity, increasing the permeability, and changing the potential. Simultaneously, the fatty acid composition also varied, which caused a weak fluidity in the membrane lipids. Therefore, the intracellular pigments embedded in Triton X-100 were secreted through the ion channels of the cell membrane. Dense, spherical pigment-surfactant micelles with an average size of 21 nm were distributed uniformly in the extraction broth. Based on the different pigment components between Extractive Fermentation and batch Fermentation, a threefold decrease in the NAD+/NADH ratio in mycelia and a more than 200-fold increase in glucose-6-phosphate dehydrogenase (G6PDH) activity in extracellular broth occurred, further suggesting that a reduction reaction for pigment conversion from orange pigments to yellow pigments occurred in non-aqueous phase solution. A putative model was established to track the localization of Monascus pigment accumulation and its trans-membrane secretion in Extractive Fermentation. This finding provides a theoretical explanation for microbial Extractive Fermentation of Monascus pigments, as well as other non-water-soluble products.
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correlation of pigment production with mycelium morphology in Extractive Fermentation of monascus anka gim 3 592
Process Biochemistry, 2017Co-Authors: Gong Chen, Tao Huang, Qi Bei, Xiaofei TianAbstract:Abstract Extractive Fermentation with nonionic surfactants is a potential method for producing Monascus pigments. In this study, the correlation between mycelium morphology and pigment production was investigated in Extractive Fermentation of Monascus anka GIM 3.592. The results demonstrated that pigment biosynthesis was associated with mycelial morphology and the accumulation of granular inclusions in cells. The physiological status in terms of hyphal and pellet diameters exhibited an excellent correlation with pigment accumulation, especially the yield of extracellular pigment in Extractive Fermentation ( r > 0.85, p
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change of monascus pigment metabolism and secretion in different Extractive Fermentation process
Bioprocess and Biosystems Engineering, 2017Co-Authors: Gong Chen, Rui Tang, Xiaofei Tian, Peng QinAbstract:Monascus pigments that were generally produced intracellularly from Monascus spp. are important natural colorants in food industry. In this study, change of pigment metabolism and secretion was investigated through fed-batch Extractive Fermentation and continuous Extractive Fermentation. The biomass, secreting rate of pigment and total pigment yield closely correlated with the activated time of Extractive Fermentation as well as the composition of feeding nutrients. Metal ions played a key role in both the cell growth and pigment metabolism. Nitrogen source was necessary for a high productivity of biomass but not for high pigment yield. Furthermore, Fermentation period for the fed-batch Extractive Fermentation could be reduced by 18.75% with a nitrogen source free feeding medium. Through a 30-day continuous Extractive Fermentation, the average daily productivity for total pigments reached 74.9 AU day−1 with an increase by 32.6 and 296.3% compared to that in a 6-day conventional batch Fermentation and a 16-day fed-batch Extractive Fermentation, respectively. At the meantime, proportions of extracellular pigments increased gradually from 2.7 to 71.3%, and yellow pigments gradually became dominated in both intracellular and extracellular pigments in the end of continuous Extractive Fermentation. This findings showed that either fed-batch or continuous Extractive Fermentation acted as a promising method in the efficient production of Monascus pigments.
