Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate

详细信息    查看全文

• 作者：Yanli Feng ; Yanchun Shao ; Youxiang Zhou…
• 关键词：Monascus pilosus MS ; 1 ; Monacolin K ; Citrinin ; free ; Box–Behnken design ; Solid ; state fermentation
• 刊名：European Food Research and Technology
• 出版年：2014
• 出版时间：October 2014
• 年：2014
• 卷：239
• 期：4
• 页码：629-636
• 全文大小：577 KB
• 参考文献：1. Endo A (1980) Monacoiln K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme a reductase. J Antibiot XXXIII(3):334-36 k" title="It opens in new window">CrossRef
  2. Valera HR, Gomes J, Lakshmi S, Gururaja R, Suryanarayan S, Kumar D (2005) Lovastatin production by solid state fermentation using / Aspergillus flavipes. Enzyme Microb Technol 37(5):521-26 k" title="It opens in new window">CrossRef
  3. Ho BY, Pan TM (2009) The / Monascus metabolite monacolin K reduces tumor progression and metastasis of Lewis lung carcinoma cells. J Agric Food Chem 57(18):8258-265 k" title="It opens in new window">CrossRef
  4. Endo A (1979) Monacolin K, a new hypocholesterolemic agent produced by a / Monascus species. J Antibiot 32:852-54 k" title="It opens in new window">CrossRef
  5. J?zlová P, Martínková L, K?en V (1996) Secondary metabolites of the fungus / Monascus: a review. J Ind Microbiol Biotechnol 16(3):163-70
  6. Wild D, Toth G, Humpf HU (2002) New / Monascus metabolite isolated from red yeast rice (angkak, red koji). J Agric Food Chem 50(14):3999-002 k" title="It opens in new window">CrossRef
  7. Cheng MJ, Wu MD, Chen IS, Yuan GF (2010) A new sesquiterpene isolated from the extracts of the fungus / Monascus pilosus-fermented rice. Nat Prod Res 24(8):750-58 k" title="It opens in new window">CrossRef
  8. Hong S, Lee I, Kim S, Imm J-Y (2012) Improved functionality of soft soybean curd containing / Monascus fermented soybean ethanol extract. Food Sci Biotechnol 21(3):701-07 k" title="It opens in new window">CrossRef
  9. Knecht A, Cramer B, Humpf HU (2006) New / Monascus metabolites: structure elucidation and toxicological properties studied with immortalized human kidney epithelial cells. Mol Nutr Food Res 50(3):314-21 k" title="It opens in new window">CrossRef
  10. Liu MT, Li JJ, Shang XY, Li S, Li LL, Luan N, Jin ZL (2011) Structure elucidation and complete NMR spectral assignment of an unusual aromatic monacolin analog from / Monascus purpureus-fermented rice. Magn Reson Chem 49(3):129-31 k" title="It opens in new window">CrossRef
  11. Chen YP, Tseng CP, Chien IL, Wang WY, Liaw LL, Yuan GF (2008) Exploring the distribution of citrinin biosynthesis related genes among / Monascus species. J Agric Food Chem 56(24):11767-1772 k" title="It opens in new window">CrossRef
  12. Blanc PJ, Loret MO, Goma G (1995) Production of citrinin by various species of / Monascus. Biotechnol Lett 17(3):291-94 k" title="It opens in new window">CrossRef
  13. Ajdari Z, Ebrahimpour A, Abdul Manan M, Hamid M, Mohamad R, Ariff AB (2011) Assessment of monacolin in the fermented products using / Monascus purpureus FTC5391. J Biomed Biotechnol 2011:1-
  14. Seraman S, Rajendran A, Thangavelu V (2010) Statistical optimization of anticholesterolemic drug lovastatin production by the red mold / Monascus purpureus. Food Bioprod Process 88(2-):266-76 k" title="It opens in new window">CrossRef
  15. Panda B, Javed S, Ali M (2010) Optimization of fermentation parameters for higher lovastatin production in red mold rice through co-culture of / Monascus purpureus and / Monascus ruber. Food Bioprocess Tech 3(3):373-78 k" title="It opens in new window">CrossRef
  16. Lee CL, Hung HK, Wang JJ, Pan TM (2007) Improving the ratio of monacolin K to citrinin production of / Monascus purpureus NTU 568 under dioscorea medium through the mediation of pH value and ethanol addition. J Agric Food Chem 55(16):6493-502 k" title="It opens in new window">CrossRef
  17. Venkateswaran V, Vijayalakshmi G (2010) Finger millet ( / Eleusine coracana)—an economically viable source for antihypercholesterolemic metabolites production by / Monascus purpureus. J Food Sci Technol 47(4):426-31 k" title="It opens in new window">CrossRef
  18. Lee CL, Wang JJ, Kuo SL, Pan TM (2006) / Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent—monacolin K and antiinflammation agent—monascin. Appl Microbiol Biotechnol 72(6):1254-262 k" title="It opens in new window">CrossRef
  19. Lu LP, Zhang BB, Xu GR (2013) Efficient conversion of high concentration of glycerol to monacolin K by solid-state fermentation of / Monascus purpureus using bagasse as carrier. Bioprocess Biosyst Eng 36(3):293-99 k" title="It opens in new window">CrossRef
  20. Panda B, Javed S, Ali M (2009) Statistical analysis and validation of process parameters influencing lovastatin production by / Monascus purpureus MTCC 369 under solid-state fermentation. Biotechnol Bioprocess Eng 14(1):123-27 k" title="It opens in new window">CrossRef
  21. Suh SH, Rheem S, Mah JH, Lee W, Byun MW, Hwang HJ (2007) Optimization of production of monacolin K from γ-irradiated / Monascus mutant by use of response surface methodology. J Med Food 10(3):408-15 k" title="It opens in new window">CrossRef
  22. Feng YL, Shao YC, Zhou YX, Chen FS (2014) Monacolin K production by citrinin-free / Monascus pilosus MS-1 and fermentation process monitoring. Eng Life Sci. doi:10.1002/elsc.201300128
  23. Zhang W, Wen J, Ding YZ, Yao JC, Feng JP, Xie SM (2007) QB/T 2847-2007 Functional red kojic rice (powder). Natl Dev Reform Comm 7-
  24. Xiao ZJ, Liu PH, Qin JY, Xu P (2007) Statistical optimization of medium components for enhanced acetoin production from molasses and soybean meal hydrolysate. Appl Microbiol Biotechnol 74(1):61-8 k" title="It opens in new window">CrossRef
  25. Plackett RL, Jp Burman (1946) The design of optimum multifactorial experiments. Biometrika 33(4):305-25 k" title="It opens in new window">CrossRef
  26. Tan J, Chu J, Shi WJ, Lin C, Guo YX, Zhuang YP, Zhang SL, Imanaka T (2012) High-throughput screening strategy used for enhanced production of pigment by / Monascus purpureus D39-4. Food Sci Biotechnol 21(6):1603-610 k" title="It opens in new window">CrossRef
  27. Tsukahara M, Shinzato N, Tamaki Y, Namihira T, Matsui T (2009) Red yeast rice fermentation by selected / Monascus sp. with deep-red color, lovastatin production but no citrinin, and effect of temperature-shift cultivation on lovastatin production. Appl Biochem Biotechnol 158(2):476-82 k" title="It opens in new window">CrossRef
  28. Sayyad SA, Panda BP, Javed S, Ali M (2007) Optimization of nutrient parameters for lovastatin production by / Monascus purpureus MTCC 369 under submerged fermentation using response surface methodology. Appl Microbiol Biotechnol 73(5):1054-058 k" title="It opens in new window">CrossRef
  
• 作者单位：Yanli Feng (1) (2)
  Yanchun Shao (1) (2)
  Youxiang Zhou (3)
  Fusheng Chen (1) (2)
  
  1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, 430070, Hubei Province, People’s Republic of China
  2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei Province, People’s Republic of China
  3. Institute of Quality Standard and Testing Technology for Agro-Products, Hubei Academy of Agricultural Sciences, Wuhan, 430070, Hubei Province, People’s Republic of China
  
• ISSN：1438-2385

文摘

Monacolin K (MK) acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl coenzyme A reductase. Red fermented rice by Monascus spp. which is rich in MK can be used as dietary supplement to reduce the serum triglyceride and total cholesterol. A Monascus pilosus MS-1 with high-producing MK but free of citrinin had been screened in our previous investigation. Here, its solid-state fermentation parameters were optimized using statistical methods to maximize MK yield when non-glutinous rice and soybean flours were used as substrate. Maximum MK yield (17.662?mg/g) was predicted when 55?g dry substrate (20 sieve mesh), including 60?% non-glutinous rice flour and 40?% soybean flour, was put into a 250-mL conical flask, and the contents of water, acetic acid and MgSO4·7H2O were adjusted to 35?%, 0.6?% (v/w) and 0.004?mol/kg, respectively. Then, the substrate was mixed and sterilized, and scattered before cooling. Later, 13?% (v/w) inoculum pre-cultured for 36?h at 30?°C was used, then incubated at 30?°C for 60?h and followed by a further incubation at 24?°C up to 14?days. The verified MK yield was 18.733?mg/g, which was 106.06?% to the predicted MK yield. The MK yield was enhanced to 33 times after optimization. No citrinin was detected in Monascus pilosus MS-1 fermented products. These results indicate that citrinin-free MK can be produced under the optimized conditions.