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This study explored the complete replacement of sodium nitrite with a combination of Monascus pigments (MPs)-calcium carbonate colorant lake (MPs-CaCO3 lake) and nisin in smoked sausage production. The effects of the replacement on color stability, total aerobic mesophilic bacteria count (TAMB), and physicochemical properties of sausages were assessed. The results indicated that combining 0.26 g/kg of lake and 0.4 g/kg of nisin effectively replaced the coloring and preservative functions of nitrite. Physicochemical analyses revealed that the addition of pigment lake significantly increased the pH and calcium content and reduced juice loss rates (at low lake concentrations) of sausage in the lake group compared to the blank and pigment groups. Gas chromatography–mass spectrometry (GC-MS) based flavor compounds analysis demonstrated notable changes in the profile of volatile flavor compounds with the addition of MPs, marked by the appearance of paraldehyde and the disappearance of butanediol in the pigment and lake groups. Electronic nose analysis confirmed that sausages with MPs and lake had similar odors, distinctly different from the blank group. However, electronic tongue analysis showed no significant flavor differences among the three groups. Overall, the combination of MPs-CaCO3 lake and nisin effectively replaced nitrite, enhanced pigment stability, and did not adversely affect the flavor quality of smoked sausage. [ABSTRACT FROM AUTHOR]

Monacolin K is a valuable secondary metabolite produced after a period of fermentation by Monascus purpureus; however, our current understanding of the regulatory mechanisms of its synthesis remains incomplete. This study conducted functional analysis on the key transcription factor, comp54181_c0, that is involved in the synthesis of monacolin K in Monascus. Mutant strains with either knockout or overexpression of comp54181_c0 were constructed using CRISPR/Cas9. A comparison between the knockout and overexpression strains revealed changes in fungal morphology and growth, with a significant increase in the production of Monascus pigments and monacolin K when comp54181_c0 was absent. Real‐time fluorescence quantitative PCR analysis revealed that comp54181_c0 significantly influenced the transcription of key genes related to monacolin K biosynthesis in Monascus. In conclusion, our study elucidates the crucial role of comp54181_c0 in Monascus, enriches our understanding of fungal secondary metabolite development and regulation, and provides a foundation for the development and regulation of Monascus and monacolin K production. [ABSTRACT FROM AUTHOR]

The origins of rice domestication and the beginnings of alcoholic fermentation in China are intriguing research topics, with the Shangshan culture in the Lower Yangzi River region being a focal point of archaeological investigations. This study employs a multiproxy approach (phytolith, starch, and fungi) to analyze microfossil remains associated with pottery vessels from the earliest phase of the Shangshan site (ca. 10,000 to 9,000 cal. BP). The results indicate that rice was consumed as a dietary staple and used for brewing fermented beverages with a qu starter containing Monascus mold and yeast as fermentation agents. The fermentation ingredients included rice, supplemented with other cereals (Job's tears, Panicoideae, and Triticeae), acorn, and lily. This rice-fungi-based multiplant brewing method marked the earliest-known alcoholic fermentation technique in East Asia. The emergence of this fermentation technology is attributable to the early development of rice domestication and the arrival of the wet-warm Holocene climate, which was favorable for fungal growth. These alcoholic beverages likely played a pivotal role in ceremonial feasting, highlighting their ritual function as a driving factor that may have stimulated the intensive utilization and widespread cultivation of rice in Neolithic China. [ABSTRACT FROM AUTHOR]

Monascus, a genus of fungi known for its fermentation capability and production of bioactive compounds, such as Monascus azaphilone pigments and Monacolin K, have received considerable attention because of their potential in biotechnological applications. Understanding the genetic basis of these metabolic pathways is crucial for optimizing the fermentation and enhancing the yield and quality of these products. However, Monascus spp. are not model fungi, and knowledge of their genetics is limited, which is a great challenge in understanding physiological and biochemical phenomena at the genetic level. Since the first application of particle bombardment to explore gene function, it has become feasible to link the phenotypic variation and genomic information on Monascus strains. In recent decades, accurate gene editing assisted by genomic information has provided a solution to analyze the functions of genes involved in the metabolism and development of Monascus spp. at the molecular level. This review summarizes most of the genetic manipulation tools used in Monascus spp. and emphasizes Agrobacterium tumefaciens-mediated transformation and nuclease-guided gene editing, providing comprehensive references for scholars to select suitable genetic manipulation tools to investigate the functions of genes of interest in Monascus spp. [ABSTRACT FROM AUTHOR]

Monascus species are known to produce various secondary metabolites with polyketide structures, including Monacolins, pigments, and citrinin. This study investigates the effects of 5-azacytidine on Monascus M1 and RP2. The dry weight, red, yellow, and orange pigment values, and Monacolin K yield of both Monascus strains were measured, and their hyphae observed through electron microscopy. The experimental group showed higher dry weights and pigment values than the control group for both strains. However, Monacolin K production increased substantially only for Monascus M1. Electron micrographs revealed surface wrinkles and large protrusions in both strains after 5-azacytidine treatment. As a potent DNA methylation-promoting agent, 5-azacytidine is very useful for epigenetic and cancer biology studies and for studying secondary metabolism in fungi. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated high-throughput screening of inhibitors for the key enzyme CitE in the synthesis of red yeast citrinin through computer simulation. First, Alphafold 2 was used to build the homology model of CitE. and it was aligned with similar sequences to predict the ligand binding region. Subsequently, a ligand library of 20 000 compounds was constructed by searching for natural ligands and flavonoid skeleton analogues in the Arthur database. Afterwards, molecular docking of the CitE protein to the library of small molecule compounds was performed using Maestro to select potential CitE ligands. Gromacs kinetic simulation was used to evaluate the binding stability, and the binding free energy was calculated using MM/PBSA. The protein-ligand binding mode was analyzed, confirming that six small molecule ligands including quercetin, luteolin, apigenin, genistein, 5,4’-dihydroxyflavone, and fisetin had strong CitE binding activities. The results from solid and liquid state fermentation showed that the above compounds exhibited significant inhibitory activity against Monascus citrinin production. Specifically, the addition of these compounds in solid state fermentation (20 mg/28 g of dry material) resulted in a reduction of Monascus citrinin production by 42.52%, 48.81%, 32.54%, 32.57%, 21.02%, and 13.67%, respectively, while their addition in liquid state fermentation (0.1 g/L) led to a reduction by 33.77%, 15.58%, 33.33%, 62.34%, 58.87%, and 50.22%, respectively. In summary, this study is of reference significance for establishing an efficient and safe Monasucs fermentation system.

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ABSTRACT One new monacolin analog, monacolin V (1), together with two new monacolin‐like natural products, 6‐hydroxyl monacolin P (2) and 3‐keto monacolin S (3), were isolated from the ethyl acetate portion of red yeast rice ethanol extract. Their structures were identified by HRESIMS and NMR experiments, and the complete assignments of 1H and 13C NMR data for three compounds were obtained by the aid of HSQC, HMBC, 1H‐1H COSY, and NOESY data. This is the first time that the NMR data of compounds 2 and 3 have been fully assigned. [ABSTRACT FROM AUTHOR]

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Finding new molecules to prevent the growth of antimicrobial resistance is a hot topic for scientists worldwide. It has been reported that some raw bioproducts containing Monascus polyketides have antimicrobial activities, but extensive studies on this effect have not been conducted. In this context, our studies aimed to evaluate the antimicrobial properties of six raw bioproducts containing three classes of microbial polyketides biosynthesized by three Monascus strains through solid-state biosynthesis. As a methodology, we performed in silico predictions using programs such as PyMOL v3.0.4 and employed ESI-MS techniques to provide evidence of the presence of the six studied compounds in our bioproducts. The results obtained in silico were validated through in vitro studies using the Kirby-Bauer diffusion method on bacteria and fungi. The test performed in silico showed that Monascorubramine has the highest affinity for both Gram-positive and Gram-negative bacteria, followed by yellow polyketides such as Ankaflavin and Monascin. The estimated pharmacokinetic parameters indicated high gastrointestinal absorption and the potential to cross the blood-brain barrier for all studied compounds. However, the compounds also inhibit most enzymes involved in drug metabolism, presenting some level of toxicity. The best in vitro results were obtained for S. aureus, with an extract containing yellow Monascus polyketides. Predictions made for E. coli were validated in vitro for P. aeruginosa, S. enterica, and S. marcescens, as well as for fungi. Significant antibacterial properties were observed during this study for C. albicans, S. aureus, and fungal dermatophytes for crude bioproducts containing Monascus polyketides. In conclusion, the antimicrobial properties of Monascus polyketides were validated both in silico and in vitro. However, due to their potential toxicity, these bioproducts would be safer to use as topical formulations. [ABSTRACT FROM AUTHOR]

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the actual industrial production process, the efficient biosynthesis and secretion of Monascus pigments (MPs) tend to take place under abiotic stresses, which often result in an imbalance of cell homeostasis. The present study aimed to thoroughly describe the changes in lipid profiles in Monascus purpureus by absolute quantitative lipidomics and tandem mass tag-based quantitative proteomics. The results showed that ammonium chloride stress (15 g/L) increased MP production while inhibiting ergosterol biosynthesis, leading to an imbalance in membrane lipid homeostasis in Monascus. In response to the imbalance of lipid homeostasis, the regulation mechanism of phospholipids in Monascus was implemented, including the inhibition of lysophospholipids production, maintenance of the ratio of PC/PE, and improvement of the biosynthesis of phosphatidylglycerol, phosphatidylserine, and cardiolipin with high saturated and long carbon chain fatty acids through the CDP-DG pathway rather than the Kennedy pathway. The inhibition of lysophospholipid biosynthesis was attributed to the upregulated expression of protein and its gene related to lysophospholipase NTE1, while maintenance of the PC/PE ratio was achieved by the upregulated expression of protein and its gene related to CTP: phosphoethanolamine cytidylyltransferase and phosphatidylethanolamine N-methyltransferase in the Kennedy pathway. These findings provide insights into the regulation mechanism of MP biosynthesis from new perspectives. IMPORTANCE Monascus is important in food microbiology as it produces natural colorants known as Monascus pigments (MPs). The industrial production of MPs has been achieved by liquid fermentation, in which the nitrogen source (especially ammonium chloride) is a key nutritional parameter. Previous studies have investigated the regulatory mechanisms of substance and energy metabolism, as well as the cross-protective mechanisms in Monascus in response to ammonium chloride stress. Our research in this work demonstrated that ammonium chloride stress also caused an imbalance of membrane lipid homeostasis in Monascus due to the inhibition of ergosterol biosynthesis. We found that the regulation mechanism of phospholipids in Monascus was implemented, including inhibition of lysophospholipids production, maintenance of the ratio of PC/PE, and improvement of biosynthesis of phosphatidylglycerol, phosphatidylserine, and cardiolipin with high saturated and long carbon chain fatty acids through the CDP-DG pathway. These findings further refine the regulatory mechanisms of MP production and secretion. [ABSTRACT FROM AUTHOR]

Monascus pigments (MPs) have been used as natural food pigments for many years. There is a high demand for Monascus red pigments (MRPs) to enhance color and for antibacterial and cancer prevention therapies in food and medicine. Most MRPs are not water soluble, and the yield of water‐soluble MRPs is naturally low. On the other hand, water‐soluble MRP is more cost effective for application in industrial mass production. Therefore, it is important to improve the yield of water‐soluble MRPs. Environmental factors have a significant influence on the synthesis of water‐soluble MRPs, which is crucial for the development of industrial production of water‐soluble MRPs. This review introduces the biosynthetic pathways of water‐soluble MRPs and summarizes the effects of environmental factors on the yield of water‐soluble MRPs. Acetyl coenzyme A (acetyl‐CoA) is a precursor for MPs synthesis. Carbon and nitrogen sources and the carbon/nitrogen ratio can impact MP production by regulating the metabolic pathway of acetyl‐CoA. Optimization of fermentation conditions to change the morphology of Monascus can stimulate the synthesis of MPs. The appropriate choice of nitrogen sources and pH values can promote the synthesis of MRPs from MPs. Additives such as metal ions and non‐ionic surfactants can affect the fluidity of Monascus cell membrane and promote the transformation of MRPs into water‐soluble MRPs. This review will lay the foundation for the industrial production of water‐soluble MRPs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Monascus species are capable of producing various active metabolites, including monacolin K (MK) and pigments. Studies have shown that the overexpression of the mok I gene from the MK synthesis gene cluster in Monascus species can significantly increase MK production; however, the molecular mechanism has not yet been fully elucidated. Therefore, this study focused on the mok I gene of Monascus pilosus to construct overexpression strains of the mok I gene, resulting in high-yield MK production. Sixteen positive transformants were obtained, seven of which produced 9.63% to 41.39% more MK than the original strain, with no citrinin detected in any of the transformants. The qRT-PCR results revealed that the expression levels of mok I in the transformed strains TI-13, TI-24, and TI-25 increased by more than 50% compared to the original strain at various fermentation times, with the highest increase being 10.9-fold. Furthermore, multi-omics techniques were used to analyze the molecular mechanisms underlying enhanced MK production in transformed strains. The results indicated that mok I overexpression may enhance MK synthesis in M. pilosus by regulating the expression of key genes (such as MAO, HPD, ACX, and PLC) and the synthesis levels of key metabolites (such as delta-tocopherol and alpha-linolenic acid) in pathways linked to the biosynthesis of cofactors, the biosynthesis of unsaturated fatty acids, tyrosine metabolism, ubiquinone and other terpenoid-quinone biosynthesis, alpha-linolenic acid metabolism, and glycerophospholipid metabolism. These findings provide a theoretical basis for further study of the metabolic regulation of MK in Monascus species and for effectively enhancing their MK production. [ABSTRACT FROM AUTHOR]

The aim of the experiment was to investigate the effect of combined use of Natto powder and monascus powder on the growth performance, serum antioxidant index, intestinal flora, and nutrient apparent metabolic rate of Gushi chickens. A total of 200 healthy male Gushi chickens of similar weight at the age of 30 days were selected, randomly divided into five groups with four replicates per group and 10 chickens per replicate. The CK group fed a basic diet, the T1 group supplemented with 1% Natto powder and 1% monascus powder in the basic diet, the T2 group supplemented with 2% Natto powder and 2% monascus powder, the T3 group supplemented with 2% Natto powder and 5% monascus powder, and the T4 group supplemented with 5% Natto powder and 2% monascus powder. The preliminary trial lasted for seven days, and the formal experiment lasted for 50 days. The results showed that compared with the CK group, the average daily weight gain of Gushi chickens in groups T2 to T4 was significantly increased (P<0.05), the feed to weight ratio of groups T1 to T4 was significantly decreased (P<0.05). The total antioxidant capacity (T-AOC) and glutathione peroxidase (GSH-Px) activity in the serum of Gushi chickens in groups T1 to T4 were significantly increased (P<0.05), and the content of malondialdehyde (MDA) was significantly decreased (P<0.05). The number of E. coli in the cecum of Gushi chickens in groups T1 to T4 was significantly decreased (P<0.05), and the number of Lactobacillus was significantly increased (P<0.05). the number of Bifidobacterium in the cecum of Gushi chickens in groups T2 to T4 was significantly increased (P<0.05). The metabolic rate of crude protein and crude fat in Gushi chickens in groups T1 to T4 were significantly improved (P<0.05), the metabolic rate of organic matter in Gushi chickens in groups T2 to T4 was significantly improved (P<0.05). The study indicates that combined use of Natto powder and monascus powder can improve the growth performance and dietary metabolic rate, improve serum antioxidant indexes, and maintain the intestinal health of Gushi chickens. The combination of 2% Natto powder and 2% monascus powder are better. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to investigate the effect of mixed-mold fermentation on the bacterial community structure and quality of fish sauce made from mandarin fish viscera, changes in the bacterial community structure of mandarin fish viscera inoculated with a mixture of Aspergillus oryzae and Monascus (fish sauce A) or Aspergillus niger (fish sauce B) at a ratio of 3:1 during the fermentation process were analyzed using high-throughput sequencing. Additionally, changes in various quality parameters including pH, total acid content, amino nitrogen content, total soluble nitrogen content, total volatile basic nitrogen (TVB-N) content, volatile component contents, and free amino acid contents were evaluated. The results showed that mixed-mold fermentation significantly influenced the bacterial community. The diversity of bacterial community decreased during the fermentation process. Staphylococcus was found to be the dominant genus. The pH of fish sauce A and B decreased significantly, and consequently the content of total acids increased significantly throughout the fermentation. At the end of fermentation, the contents of amino nitrogen were 1.23 and 1.02 g/100 mL in fish sauce A and B, respectively, and the contents of total soluble nitrogen were 1.62 and 1.53 g/100 mL, respectively, both of which meet the standard for first-grade fish sauce. The TVB-N contents of fish sauce A and B were 152.81 and 154.12 mg/100 mL, respectively, complying with the national limit requirements. Gas chromatography-mass spectrometry (GC-MS) analysis identified 48 and 54 volatile components in fish sauce A and B, respectively, with the major one being 2,5-dimethylpyrazine at concentrations of 192.79 and 169.04 µg/mL, respectively. The contents of umami taste amino acids and sweet amino acids were significantly higher in fish sauce A and B than in unfermented fish sauce (P < 0.05). The correlation analysis results indicated that Staphylococcus made the greatest contribution to the quality of fish sauce and played a significant role in the formation of key characteristic flavor compounds in the late stage of fermentation. Overall, mixed-mold fermentation could effectively improve the quality of fish sauce. Fish sauce A had higher contents of amino nitrogen and total soluble nitrogen compared with fish sauce B, and consequently better overall quality.

Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation amount, pH 4.0 and 32 ℃ culture temperature, the esterification enzyme activity was as high as 77.78 mg/g bran koji. The bran koji was added to the fermented grains according to different inoculation amounts. Compared with the fermented grains without bran koji, when the inoculation amount of bran koji was 1%, the content of ethyl acetate in the fermented grains increased by 4.84 times, and the content of ethyl caproate increased by 3.55 times. When the inoculation amount was 1.5%, the content of ethyl butyrate increased by 4.72 times. The addition of esterified Monascus bran koji can improve the utilization rate of alcohol and starch, and significantly increase the total ester content in fermented grains. Conclusion: Adding Monascus bran koji to fermented grains according to the appropriate inoculation amount can improve the quality of Luzhou-flavor liquor.

Considerable attention has been paid to exploring the biotechnological applications of several Monascus sp. for pigment production. In this study, our focus is on enhancing the bioprocessing of red pigment (RP) derived from the endophytic fungus Monascus ruber SRZ112. To achieve this, we developed a stable mutant strain with improved productivity through gamma irradiation. This mutant was then employed in the immobilization technique using various entrapment carriers. Subsequently, we optimized the culture medium for maximal RP production using the Response Surface Methodology. Finally, these immobilized cultures were successfully utilized for RP production using a semi-continuous mode of fermentation. After eight cycles of fermentation, the highest RP yield by immobilized mycelia reached 309.17 CV mL−1, a significant increase compared to the original titer. Importantly, this study marks the first report on the successful production of Monascus RP in a semi-continuous mode using gamma rays' mutant strain, offering prospects for commercial production. [ABSTRACT FROM AUTHOR]

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"Green-covering and red-heart" Guanyin Tuqu (GRTQ), as a type of special fermentation starter, is characterized by the "green-covering" formed on the surface of Guanyin Tuqu (SQ) and the "red-heart" in the center of Guanyin Tuqu (CQ). However, the mechanisms that promote temporal succession in the GRTQ microbial ecology and the formation of "green-covering and red-heart" characteristics remain unclear. Herein, we correlated the temporal profiles of microbial community succession with the main environmental variables (temperature, moisture, and acidity) and spatial position (center and surface) in GRTQ throughout fermentation. According to the results of high-throughput sequencing and culture-dependent methods, the microbial communities in the CQ and SQ demonstrated functional complementarity. For instance, the bacterial richness index of the CQ was greater than that of SQ, and the fungal richness index of the SQ was greater than that of CQ at the later stage of fermentation. Furthermore, Saccharomycopsis, Saccharomyces, Aspergillus, Monascus, Lactobacillus, Bacillus, Rhodanobacter, and Chitinophaga were identified as the dominant microorganisms in the center, while the surface was represented by Saccharomycopsis, Aspergillus, Monascus, Lactobacillus, Acetobacter, and Weissella. By revealing the physiological characteristics of core microorganisms at different spatial positions of GRTQ, such as Aspergillus clavatus and Monascus purpureus, as well as their interactions with environmental factors, we elucidated the color formation mechanism behind the phenomenon of "green" outside and "red" inside. This study provides fundamental information support for optimizing the production process of GRTQ. [ABSTRACT FROM AUTHOR]

Monascus is a filamentous fungus with a long history of application in China, which can produce a variety of secondary metabolites, including Monascus red pigments, Monascus orange pigments, Monascus yellow pigments, and citrinin. There is widespread attention being paid to natural pigments because of their safety. Among the many natural pigments, orange pigment has a wide range of applications because of its unique color, but current production levels in the orange pigment industry are limited to a certain extent due to the insufficiently wide range of sources and low production. In this study, the ARTP mutation was used to obtain a strain with high-yield orange pigment and low citrinin. The strain RS7 was obtained through two-step mutagenesis, and all three pigments were improved to different degrees. The color value of orange pigment was elevated from the original 108 U/mL to 180 U/mL, an increase of 66.7% compared to the original strain, and the citrinin content was reduced by 69%. The result of microscopic morphology showed that RS7 has more wrinkles and is more convex than the R1 strain, but there was little change between the two strains. Therefore, the ARTP mutation influenced the growth and the biosynthesis of pigments in Monascus. In addition, the conditions of ultrasonic extraction of Monascus pigments were optimized using the response surface, and the separation of pigments was achieved with the method of thin-layer chromatography. Pigment stability results showed that the temperature had no significant effect on orange pigment, while tea polyphenol could improve its stability. This study generated a strain with high-yielding orange pigment and could lay a foundation for the future application of Monascus orange pigment in the food industry. [ABSTRACT FROM AUTHOR]

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Ultraviolet (UV) radiation causes skin damage including oxidative stress, inflammation, and photoaging. Extremophile fermentation products have been found to effectively protect the skin from UV-induced damage. This study aimed to investigate the impact of acid-induced stress on the content of bioactive compounds, as well as the anti-inflammatory and antiphotoaging properties of sorghum fermentation by the extremophilic Monascus pilosus. The study compared acid-stress fermentation (ASF) of sorghum with conventional fermentation (CF) and examined differences in total phenolic content, antioxidant activity, and short-chain fatty acid levels. Using gas chromatography-mass spectrometry assay, the ASF sample had lower total phenolic content compared to CF, but significantly higher levels of short-chain fatty acids. Butyric acid was the predominant metabolite in the ASF sample, followed by propionic acid. The ASF sample exhibited superior protection for UV-irradiated human keratinocytes by inhibiting apoptosis, reducing ROS, and downregulating inflammatory mediators. It also decreased metalloproteinases expression levels, increased collagen and elastin production, and mitigated UV-induced photoaging. The effects of ASF samples were evaluated in volunteers, and the results confirmed the ASF sample's effectiveness in ameliorating UVinduced skin symptoms, including pigmentation, redness, and wrinkles. These findings conclude that acid-stress enhances the anti-inflammatory and anti-photoaging capabilities of Monascus pilosus fermented sorghum. [ABSTRACT FROM AUTHOR]

Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.9/100 g to 12.6 g/100 g, with a reduction of average particle size from 532.4 to 383.0 nm by fermenting with M. anka. Scanning electron microscopy and infrared spectroscopic analysis revealed more porous and looser structures in Monascus pear residue DF (MPDF). Water‐, oil‐holding, and swelling capacities of MPDF were also enhanced. UV–visible spectral analysis showed that the yield of yellow pigment in Monascus pear residue fermentation broth (MPFB) was slightly higher than that in the Monascus blank control fermentation broth. The citrinin content in MPFB and M. anka seed broth was 0.90 and 0.98 ug/mL, respectively. Therefore, liquid fermentation with M. anka improved the structural and functional properties of MPDF, suggesting its potential as a functional ingredient in food. [ABSTRACT FROM AUTHOR]

Red koji polysaccharides, derived from the fermentation of Monascus, have been recognized for their health‐enhancing properties. This article reviews their structural characteristics, biosynthesis pathways, and biological activities. It emphasizes the need for sustainable practices in fermentation and the optimization of extraction methods for scalable production. The significance of exploring the molecular mechanisms involved in their biosynthesis is also highlighted to enhance yield and efficiency. Research indicates that red koji polysaccharides possess diverse biological functions, beneficial for pharmaceutical applications due to their health benefits and minimal toxicity. The review points out the necessity for more detailed studies on key enzymes and genes in biosynthesis to improve production methods. It also identifies the current challenges in production scalability and extraction efficiency. Furthermore, while these polysaccharides show potential in pharmaceuticals, their clinical efficacy and mechanism of action in human subjects require further investigation. The review briefly explores potential structural modifications to improve their biological activities. The review concludes that red koji polysaccharides hold significant untapped potential, particularly in drug formulation. Future research should focus on overcoming current production and application challenges, including conducting clinical trials to validate their efficacy and exploring structural modifications for enhanced therapeutic benefits. This comprehensive understanding of red koji polysaccharides paves the way for their expanded application in the pharmaceutical industry. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Monascus ruber is an important fungus that causes spoilage in table olives, resulting in the darkening of the brine, the softening of the fruit, increased pH, and apparent mycelial growth. This study aimed to evaluate this resistance, providing a model to determine the optimal processing conditions for mitigating fungal contamination and prolonging shelf life without antifungal agents while optimizing pasteurization to reduce energy consumption. The resistance in brine (3.5% NaCl; pH 3.5) from Arauco cultivar green olives imported from Argentina was assessed. Four predictive models (log linear, log linear + shoulder, log linear + tail, log linear + shoulder + tail) estimated kinetic parameters for each survival curve. Log linear + shoulder + tail provided the best fit for 70 °C and 75 °C, with low RMSE (0.171 and 0.112) and high R2 values (0.98 and 0.99), respectively, while the log linear model was used for 80 °C. Decimal reduction times at 70, 75, and 80 °C were 24.8, 5.4, and 1.6 min, respectively, with a z-value of 8.2 °C. The current regulatory processes are insufficient to eliminate M. ruber at requisite levels, considering reduced antifungal agents. [ABSTRACT FROM AUTHOR]

Monascus pigments (MPs), a class of secondary metabolites produced by Monascus spp., can be classified into yellow, orange, and red MPs according to their differences in the wavelength of the maximum absorption. However, the biosynthetic sequence and cellular biosynthesis mechanism of different MPs components are still not yet completely clear in Monascus spp. In this study, the subcellular localization of five MPs synthases was investigated using fluorescent protein fusion expression. The results revealed that the proteins encoded by the MPs biosynthetic gene cluster were compartmentalized in various subcellular locations, including the mitochondrial polyketide synthase MrPigA, cytosolic enzymes consisting of the ketoreductase MrPigC, the oxidoreductase MrPigE, and the monooxygenase MrPigN, and the cell-wall-bound oxidoreductase MrPigF. Moreover, the correct localization of MrPigF to the cell wall was crucial for the synthesis of orange MPs. Lastly, we discussed the compartmentalized biosynthetic pathway of MPs. This study will not only be helpful in clarifying the biosynthetic sequence and biosynthesis mechanism of different MPs but also provides new insights into the cellular biosynthesis of secondary metabolites in filamentous fungi. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the effect of co-fermentation with Monascus and Aspergillus oryzae on the quality of soybean paste, the volatile flavor components in soybean pastes produced using pure and mixed cultures of A. oryzae (Piniang M003) and Monascus (PM001) were determined by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and comparatively analyzed by principal component analysis (PCA), and Illumina MiSeq sequencing technology was used to analyze the changes in the microbial community structure during the mixed culture fermentation process. Meanwhile, the correlation between the major microorganisms and the major flavor substances was analyzed. The results showed that the composition and content of flavor substances and the composition and relative abundance of microbial communities in the soybean paste produced by co-fermentation were significantly better than those in the soybean paste fermented with A. oryzae monoculture. The major flavor substances in soybean paste were significantly positively correlated with dominant genera such as Aspergillus, Bacillus, Monascus and Leuconostoc. The flavor quality of the soybean paste produced with a mixed culture of A. oryzae and Monascus in a ratio of 3:1 (m/m) was best. The results of the study showed that the mixed culture fermentation with Monascus and A. oryzae could significantly improve the flavor quality of soybean paste, which will be informative for the improvement of the flavor quality of soybean paste.

This study aimed to investigate the impact of Monascus on bioactive peptides, particularly angiotensin-converting enzyme (ACE) inhibitory peptides, during cheese maturation. The content of soluble nitrogen, α-glucosidase and ACE inhibitory activities during the ripening process were investigated. Cheese not inoculated with Monascus as a control group. The peptide profile of Monascus cheese was identified. The potential bioactive peptides were screened by bioinformatics and molecular docking, and the selected peptides were synthesized and evaluated. The results showed that compared with the control group, the pH 4.6 soluble nitrogen content (pH 4.6-SN) and trichloroacetic acid soluble nitrogen (TCA-SN) of Monascus cheese were increased by 57.98% and 38.34%, and the α-glucosidase and ACE inhibitory activities were increased by 32.21% and 73.98%, respectively. A total of 1 796 peptides were identified in the extract of Monascus cheese, including 51 ACE inhibitory peptides, 28 antioxidant peptides and 7 glucose-lowering peptides. Two ACE inhibitory peptides YPFPGPI and FPEVFGK were selected, whose half-maximal inhibitory concentration values were 207.31 and 410.61 μmol/L, respectively. The inhibition type was non-competitive. This study has provided a rapid screening method for ACE inhibitory peptides, and has proved that the addition of Monascus in cheese can effectively improve the ACE inhibitory activity, which provides a reference for exploring the potential functional properties of Monascus cheese.

The unique cellar fermentation process of Chinese strong-flavor Baijiu is the reason for its characteristic cellar aroma flavor. The types, abundance, community structure and metabolic activity of microorganisms in the pit mud directly affect the microbial balance in the white spirit production environment, promoting the formation of typical aromas and influencing the quality of CFSB. During the production process, the production of off-flavor in the cellar may occur. The aim of this study is to elucidate the differences in microbiota and flavor between normal pit mud and abnormal pit mud (pit mud with off-flavor). A total of 46 major volatile compounds were identified, and 24 bacterial genera and 21 fungal genera were screened. The esters, acids, and alcohols in the abnormal pit mud were lower than those in the normal pit mud, while the aldehydes were higher. 3-Methyl indole, which has been proven to be responsible for the muddy and musty flavors, was detected in both types of pit mud, and for the first time, high levels of 4-methylanisole was detected in the pit mud. The microbial composition of the two types of pit mud showed significant differences in the bacterial genera of Sporosarcina , Lactobacillus , Garciella , Anaerosalibacter , Lentimicrobium , HN–HF0106, Petrimonas , Clostridium_sensu_stricto_12 and Bacillus , and the fungal genera of Millerozyma , Penicillium , Mortierella , Monascus , Saccharomyces , Issatchenkia , Pithoascus , Pseudallescheria , and Wickerhamomyces. Additionally, we speculate that Sporosarcina is the predominant bacterial genus responsible for the imbalance of microbiota in pit mud. [ABSTRACT FROM AUTHOR]

wetA, one of the conidiation center regulatory genes in many filamentous fungi, plays an important role in promoting asexual spores (conidia) maturation. Our recent research has found that knocking out or overexpressing MrwetA (a homolog of wetA) in Monascus ruber M7 does not affect the development of its asexual spores like other fungi, but both repress the development of its sexual spores (ascospores). However, the mechanism remains unclear. In this study, the function of MrwetA on sexual reproduction and secondary metabolism in M. ruber M7 was confirmed by a complementary experiment. Moreover, the regulatory roles of MrwetA in modulating the expression of genes involved in sexual reproduction, meiosis, and biosynthesis of Monascus pigment and citrinin were analyzed based on the transcriptional data. These results not only contribute to clarifying the regulation of the reproduction and secondary metabolism of Monascus spp., but also to enriching the regulation molecular mechanism of reproduction in filamentous fungi. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)