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Enhancement and characterization of natural pigments produced by Monascus spp. using Saccharina japonica as fermentation substrate
The study aimed to maximize the production of natural pigments from Monascus spp. using Saccharina japonica as a solid state fermentation substrate at optimized physical and nutritional conditions. The yield of yellow, orange, and red pigments of Monascus purpureus were 83.01, 80.07, and 79.87 AU g...
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Published in: | Journal of applied phycology 2018-02, Vol.30 (1), p.729-742 |
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creator | Suraiya, Sharmin Siddique, Mahbubul Pratik Lee, Jong-Min Kim, Eun-Young Kim, Jin-Man Kong, In-Soo |
description | The study aimed to maximize the production of natural pigments from
Monascus
spp. using
Saccharina japonica
as a solid state fermentation substrate at optimized physical and nutritional conditions. The yield of yellow, orange, and red pigments of
Monascus purpureus
were 83.01, 80.07, and 79.87 AU g
dfs
−1
and
Monascus kaoliang
were 83.23, 77.22, and 75.09 AU g
dfs
−1
, respectively, when providing external 0.8% glucose and 0.4% peptone at incubation temperature 30 °C for 20 days. Medium inoculum size of 3 mL and moisture content of 50% for
M. purpureus
and 60% for
M. kaoliang
showed the highest pigment production. Scanning electron microscopy showed better mycelial growth of
M. purpureus
than
M. kaoliang
on
S. japonica
.
Monascus
spp. fermented seaweed was highly bioactive showing DNA protection and antioxidant activity because of increasing phenolic and flavonoid contents during fermentation period. The highest reducing sugar content was found at 15 days and glucanase enzyme activity was found at 20 days of fermentation for both of the species. The pigments were separated by thin layer of chromatography and the
R
f
values were obtained 0.91 and 0.84 for yellow and orange pigments and two spots of 0.69 and 0.41 for red pigments. At different physicochemical stress, red pigment of
M. purpureus
showed more stability than that of
M. kaoliang
. So, it can be concluded that
S. japonica
was a very suitable substrate at optimum conditions for
Monascus
spp. natural pigment production. |
doi_str_mv | 10.1007/s10811-017-1258-4 |
format | article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2015712909</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2015712909</sourcerecordid><originalsourceid>FETCH-LOGICAL-c382t-409d55887d626563075f01d23b0b9279101fb7e99e55867bd09b5aef4f3d29b43</originalsourceid><addsrcrecordid>eNp1kL1OwzAURi0EEqXwAGyWmFPudZo4HlFVfiQQAzBbN47TpmqdYDtDGXlyEgWJicnL-c61DmPXCAsEkLcBoUBMAGWCIiuS5QmbYSbTJEOZn7IZKIFJoSSes4sQdgCgCixm7HvttuSMPVgXObmKmy15MtH65oti0zre1txR7D3teddsRi7wzrdVb2zFyyN_aR0F0wceum7B-9C4DX8jM3oaR3xHXesaQ5wCr60f95M39GWInqK9ZGc17YO9-n3n7ON-_b56TJ5fH55Wd8-JSQsRkyWoKsuKQla5yLM8BZnVgJVISyiVkAoB61JapexA5bKsQJUZ2XpZp5VQ5TKds5vJO_z-s7ch6l3bezec1AKGVigUqIHCiTK-DcHbWne-OZA_agQ9ptZTaj2k1mNqPZrFtAkD6zbW_5n_H_0AfrWDFQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2015712909</pqid></control><display><type>article</type><title>Enhancement and characterization of natural pigments produced by Monascus spp. using Saccharina japonica as fermentation substrate</title><source>Springer Link</source><creator>Suraiya, Sharmin ; Siddique, Mahbubul Pratik ; Lee, Jong-Min ; Kim, Eun-Young ; Kim, Jin-Man ; Kong, In-Soo</creator><creatorcontrib>Suraiya, Sharmin ; Siddique, Mahbubul Pratik ; Lee, Jong-Min ; Kim, Eun-Young ; Kim, Jin-Man ; Kong, In-Soo</creatorcontrib><description>The study aimed to maximize the production of natural pigments from
Monascus
spp. using
Saccharina japonica
as a solid state fermentation substrate at optimized physical and nutritional conditions. The yield of yellow, orange, and red pigments of
Monascus purpureus
were 83.01, 80.07, and 79.87 AU g
dfs
−1
and
Monascus kaoliang
were 83.23, 77.22, and 75.09 AU g
dfs
−1
, respectively, when providing external 0.8% glucose and 0.4% peptone at incubation temperature 30 °C for 20 days. Medium inoculum size of 3 mL and moisture content of 50% for
M. purpureus
and 60% for
M. kaoliang
showed the highest pigment production. Scanning electron microscopy showed better mycelial growth of
M. purpureus
than
M. kaoliang
on
S. japonica
.
Monascus
spp. fermented seaweed was highly bioactive showing DNA protection and antioxidant activity because of increasing phenolic and flavonoid contents during fermentation period. The highest reducing sugar content was found at 15 days and glucanase enzyme activity was found at 20 days of fermentation for both of the species. The pigments were separated by thin layer of chromatography and the
R
f
values were obtained 0.91 and 0.84 for yellow and orange pigments and two spots of 0.69 and 0.41 for red pigments. At different physicochemical stress, red pigment of
M. purpureus
showed more stability than that of
M. kaoliang
. So, it can be concluded that
S. japonica
was a very suitable substrate at optimum conditions for
Monascus
spp. natural pigment production.</description><identifier>ISSN: 0921-8971</identifier><identifier>EISSN: 1573-5176</identifier><identifier>DOI: 10.1007/s10811-017-1258-4</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Algae ; Antioxidants ; Biomedical and Life Sciences ; Deoxyribonucleic acid ; DNA ; Ecology ; Electron microscopy ; Enzymatic activity ; Enzyme activity ; Fermentation ; Fermented food ; Freshwater & Marine Ecology ; Incubation period ; Inoculum ; Life Sciences ; Moisture content ; Monascus ; Monascus purpureus ; Mycelia ; Peptones ; Phenolic compounds ; Phenols ; Pigments ; Plant Physiology ; Plant Sciences ; Red pigments ; Saccharides ; Saccharina japonica ; Scanning electron microscopy ; Seaweeds ; Solid state fermentation ; Stability ; Substrates ; Sugar ; Water content</subject><ispartof>Journal of applied phycology, 2018-02, Vol.30 (1), p.729-742</ispartof><rights>Springer Science+Business Media B.V. 2017</rights><rights>Journal of Applied Phycology is a copyright of Springer, (2017). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-409d55887d626563075f01d23b0b9279101fb7e99e55867bd09b5aef4f3d29b43</citedby><cites>FETCH-LOGICAL-c382t-409d55887d626563075f01d23b0b9279101fb7e99e55867bd09b5aef4f3d29b43</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Suraiya, Sharmin</creatorcontrib><creatorcontrib>Siddique, Mahbubul Pratik</creatorcontrib><creatorcontrib>Lee, Jong-Min</creatorcontrib><creatorcontrib>Kim, Eun-Young</creatorcontrib><creatorcontrib>Kim, Jin-Man</creatorcontrib><creatorcontrib>Kong, In-Soo</creatorcontrib><title>Enhancement and characterization of natural pigments produced by Monascus spp. using Saccharina japonica as fermentation substrate</title><title>Journal of applied phycology</title><addtitle>J Appl Phycol</addtitle><description>The study aimed to maximize the production of natural pigments from
Monascus
spp. using
Saccharina japonica
as a solid state fermentation substrate at optimized physical and nutritional conditions. The yield of yellow, orange, and red pigments of
Monascus purpureus
were 83.01, 80.07, and 79.87 AU g
dfs
−1
and
Monascus kaoliang
were 83.23, 77.22, and 75.09 AU g
dfs
−1
, respectively, when providing external 0.8% glucose and 0.4% peptone at incubation temperature 30 °C for 20 days. Medium inoculum size of 3 mL and moisture content of 50% for
M. purpureus
and 60% for
M. kaoliang
showed the highest pigment production. Scanning electron microscopy showed better mycelial growth of
M. purpureus
than
M. kaoliang
on
S. japonica
.
Monascus
spp. fermented seaweed was highly bioactive showing DNA protection and antioxidant activity because of increasing phenolic and flavonoid contents during fermentation period. The highest reducing sugar content was found at 15 days and glucanase enzyme activity was found at 20 days of fermentation for both of the species. The pigments were separated by thin layer of chromatography and the
R
f
values were obtained 0.91 and 0.84 for yellow and orange pigments and two spots of 0.69 and 0.41 for red pigments. At different physicochemical stress, red pigment of
M. purpureus
showed more stability than that of
M. kaoliang
. So, it can be concluded that
S. japonica
was a very suitable substrate at optimum conditions for
Monascus
spp. natural pigment production.</description><subject>Algae</subject><subject>Antioxidants</subject><subject>Biomedical and Life Sciences</subject><subject>Deoxyribonucleic acid</subject><subject>DNA</subject><subject>Ecology</subject><subject>Electron microscopy</subject><subject>Enzymatic activity</subject><subject>Enzyme activity</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Freshwater & Marine Ecology</subject><subject>Incubation period</subject><subject>Inoculum</subject><subject>Life Sciences</subject><subject>Moisture content</subject><subject>Monascus</subject><subject>Monascus purpureus</subject><subject>Mycelia</subject><subject>Peptones</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Pigments</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Red pigments</subject><subject>Saccharides</subject><subject>Saccharina japonica</subject><subject>Scanning electron microscopy</subject><subject>Seaweeds</subject><subject>Solid state fermentation</subject><subject>Stability</subject><subject>Substrates</subject><subject>Sugar</subject><subject>Water content</subject><issn>0921-8971</issn><issn>1573-5176</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kL1OwzAURi0EEqXwAGyWmFPudZo4HlFVfiQQAzBbN47TpmqdYDtDGXlyEgWJicnL-c61DmPXCAsEkLcBoUBMAGWCIiuS5QmbYSbTJEOZn7IZKIFJoSSes4sQdgCgCixm7HvttuSMPVgXObmKmy15MtH65oti0zre1txR7D3teddsRi7wzrdVb2zFyyN_aR0F0wceum7B-9C4DX8jM3oaR3xHXesaQ5wCr60f95M39GWInqK9ZGc17YO9-n3n7ON-_b56TJ5fH55Wd8-JSQsRkyWoKsuKQla5yLM8BZnVgJVISyiVkAoB61JapexA5bKsQJUZ2XpZp5VQ5TKds5vJO_z-s7ch6l3bezec1AKGVigUqIHCiTK-DcHbWne-OZA_agQ9ptZTaj2k1mNqPZrFtAkD6zbW_5n_H_0AfrWDFQ</recordid><startdate>20180201</startdate><enddate>20180201</enddate><creator>Suraiya, Sharmin</creator><creator>Siddique, Mahbubul Pratik</creator><creator>Lee, Jong-Min</creator><creator>Kim, Eun-Young</creator><creator>Kim, Jin-Man</creator><creator>Kong, In-Soo</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TN</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>GNUQQ</scope><scope>H95</scope><scope>HCIFZ</scope><scope>L.G</scope><scope>LK8</scope><scope>M0K</scope><scope>M7N</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope></search><sort><creationdate>20180201</creationdate><title>Enhancement and characterization of natural pigments produced by Monascus spp. using Saccharina japonica as fermentation substrate</title><author>Suraiya, Sharmin ; Siddique, Mahbubul Pratik ; Lee, Jong-Min ; Kim, Eun-Young ; Kim, Jin-Man ; Kong, In-Soo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-409d55887d626563075f01d23b0b9279101fb7e99e55867bd09b5aef4f3d29b43</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Algae</topic><topic>Antioxidants</topic><topic>Biomedical and Life Sciences</topic><topic>Deoxyribonucleic acid</topic><topic>DNA</topic><topic>Ecology</topic><topic>Electron microscopy</topic><topic>Enzymatic activity</topic><topic>Enzyme activity</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Freshwater & Marine Ecology</topic><topic>Incubation period</topic><topic>Inoculum</topic><topic>Life Sciences</topic><topic>Moisture content</topic><topic>Monascus</topic><topic>Monascus purpureus</topic><topic>Mycelia</topic><topic>Peptones</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Pigments</topic><topic>Plant Physiology</topic><topic>Plant Sciences</topic><topic>Red pigments</topic><topic>Saccharides</topic><topic>Saccharina japonica</topic><topic>Scanning electron microscopy</topic><topic>Seaweeds</topic><topic>Solid state fermentation</topic><topic>Stability</topic><topic>Substrates</topic><topic>Sugar</topic><topic>Water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suraiya, Sharmin</creatorcontrib><creatorcontrib>Siddique, Mahbubul Pratik</creatorcontrib><creatorcontrib>Lee, Jong-Min</creatorcontrib><creatorcontrib>Kim, Eun-Young</creatorcontrib><creatorcontrib>Kim, Jin-Man</creatorcontrib><creatorcontrib>Kong, In-Soo</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Oceanic Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>ProQuest Central Student</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>SciTech Premium Collection</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>ProQuest Biological Science Collection</collection><collection>Agriculture Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><jtitle>Journal of applied phycology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suraiya, Sharmin</au><au>Siddique, Mahbubul Pratik</au><au>Lee, Jong-Min</au><au>Kim, Eun-Young</au><au>Kim, Jin-Man</au><au>Kong, In-Soo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancement and characterization of natural pigments produced by Monascus spp. using Saccharina japonica as fermentation substrate</atitle><jtitle>Journal of applied phycology</jtitle><stitle>J Appl Phycol</stitle><date>2018-02-01</date><risdate>2018</risdate><volume>30</volume><issue>1</issue><spage>729</spage><epage>742</epage><pages>729-742</pages><issn>0921-8971</issn><eissn>1573-5176</eissn><abstract>The study aimed to maximize the production of natural pigments from
Monascus
spp. using
Saccharina japonica
as a solid state fermentation substrate at optimized physical and nutritional conditions. The yield of yellow, orange, and red pigments of
Monascus purpureus
were 83.01, 80.07, and 79.87 AU g
dfs
−1
and
Monascus kaoliang
were 83.23, 77.22, and 75.09 AU g
dfs
−1
, respectively, when providing external 0.8% glucose and 0.4% peptone at incubation temperature 30 °C for 20 days. Medium inoculum size of 3 mL and moisture content of 50% for
M. purpureus
and 60% for
M. kaoliang
showed the highest pigment production. Scanning electron microscopy showed better mycelial growth of
M. purpureus
than
M. kaoliang
on
S. japonica
.
Monascus
spp. fermented seaweed was highly bioactive showing DNA protection and antioxidant activity because of increasing phenolic and flavonoid contents during fermentation period. The highest reducing sugar content was found at 15 days and glucanase enzyme activity was found at 20 days of fermentation for both of the species. The pigments were separated by thin layer of chromatography and the
R
f
values were obtained 0.91 and 0.84 for yellow and orange pigments and two spots of 0.69 and 0.41 for red pigments. At different physicochemical stress, red pigment of
M. purpureus
showed more stability than that of
M. kaoliang
. So, it can be concluded that
S. japonica
was a very suitable substrate at optimum conditions for
Monascus
spp. natural pigment production.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10811-017-1258-4</doi><tpages>14</tpages></addata></record> |
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subjects | Algae Antioxidants Biomedical and Life Sciences Deoxyribonucleic acid DNA Ecology Electron microscopy Enzymatic activity Enzyme activity Fermentation Fermented food Freshwater & Marine Ecology Incubation period Inoculum Life Sciences Moisture content Monascus Monascus purpureus Mycelia Peptones Phenolic compounds Phenols Pigments Plant Physiology Plant Sciences Red pigments Saccharides Saccharina japonica Scanning electron microscopy Seaweeds Solid state fermentation Stability Substrates Sugar Water content |
title | Enhancement and characterization of natural pigments produced by Monascus spp. using Saccharina japonica as fermentation substrate |
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