Effects of pigment and citrinin biosynthesis on the metabolism and morphology of Monascus purpureus in submerged ferment
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Effects of pigment and citrinin biosynthesis on the metabolism and morphology of Monascus purpureus in submerged fermentation Xueying Chai1,2 • Zhilu Ai1 • Jun Liu1,2 • Ting Guo2 • Jingyan Wu2 Jie Bai2 • Qinlu Lin2
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Received: 18 July 2019 / Revised: 7 February 2020 / Accepted: 28 February 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract The effects of the secondary metabolite biosynthesis on the metabolism and morphology of the Monascus purpureus were investigated in this study. Hypha and septum length became longer after deletion of genes pigR and pksCT in M. purpureus LQ-6 by Agrobacterium tumefaciens-mediated transformation technology, highly branched hyphae, much smaller and freely dispersed mycelial pellets were observed in M. purpureus. Compared with that in the wild-type, the level of intracellular NADH and NADPH was almost constant in M. purpureus DpigR at 4 days, but the NADH and NADPH levels decreased by 1.58-fold and 3.71-fold in M. purpureus DpksCT. The present study can not only provide a kind of strategy to improve the Monascus pigments production, but also provide theoretical support for the further study of relationship between the secondary metabolites, metabolism and morphological change.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00745-3) contains supplementary material, which is available to authorized users.
Keywords M. purpureus pigR pksCT Morphology Cofactor
Introduction The fungus Monascus spp. has been well-known in many oriental countries for centuries, especially in China, Japan, and Korea. Monascus spp. is conventionally cultured on steamed white polished rice to produce a fermented meal known as red mold rice (RMR) in the USA, Hongqu in China, and Koji and Red Koji in Japan. There are hundreds of scientific studies that indicate that RMR contains many kinds of beneficial compounds, such as natural pigments (used as food colorants), monacolin K or lovastain (HMGCoA reductase inhibitor), and gamma-amino butyric acid (GABA, a kind of hypotensive agent) (Patakova, 2013; Shao et al., 2014). However, the usage of RMR also incurs controversy since the discovery of citrinin (a kind of mycotoxin, shown to be nephrotoxic in animals) production by Monascus strains. Although there are no strict rules limiting the upper amount of citrinin in RMR in China, a Jie Bai [email protected]
& Qinlu Lin [email protected] Xueying Chai [email protected] Zhilu Ai [email protected] Jun Liu [email protected] Ting Guo [email protected]
1
Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Zhengzhou 450002, Henan, China
2
National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 41004, Hun
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