Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp
Adlay angkak a new developed product from an adlay substrate fermented by Monascus fungi can be used both as a natural coloring and a dietary supplement. However, not only useful secondary metabolites such as mevinolin and pigments are produced; the fungi also produce toxin substance called citrinin...
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| Veröffentlicht in: | International journal of food microbiology 2008-08, Vol.126 (1), p.20-23 |
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| creator | Pattanagul, Patcharee Pinthong, Renu Phianmongkhol, Aphirak Tharatha, Somsak |
| description | Adlay angkak a new developed product from an adlay substrate fermented by
Monascus fungi can be used both as a natural coloring and a dietary supplement. However, not only useful secondary metabolites such as mevinolin and pigments are produced; the fungi also produce toxin substance called citrinin. This study conducted the cultivation of
M. purpureus (ATCC 16365, BCC 6131, DMKU and FTCMU) and
M. ruber TISTR 3006 on the adlay substrate for mevinolin, citrinin, pigments and glucosamine synthesis at room temperature (32–35 °C) for 28 days. The results elucidated that glucosamine levels expressed as the mold growth in solid-state fermentation corresponded as a relatively reliable indicator to the mevinolin, citrinin and pigments production.
M. purpureus DMKU produced the lowest citrinin content of 0.26 ppm and the highest mevinolin content of 25.03 ppm with pigment concentrations expressed by absorbance at wavelengths of 400, 470 and 500 nm for yellow, orange and red pigments of 9.76, 3.03 and 3.43 units respectively and moisture content and pH of 83.51% and 6.54 respectively. This study suggested that
M. purpureus DMKU has a potential for the production of adlay angkak within an authorized citrinin level. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2008.04.019 |
| format | Article |
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Monascus fungi can be used both as a natural coloring and a dietary supplement. However, not only useful secondary metabolites such as mevinolin and pigments are produced; the fungi also produce toxin substance called citrinin. This study conducted the cultivation of
M. purpureus (ATCC 16365, BCC 6131, DMKU and FTCMU) and
M. ruber TISTR 3006 on the adlay substrate for mevinolin, citrinin, pigments and glucosamine synthesis at room temperature (32–35 °C) for 28 days. The results elucidated that glucosamine levels expressed as the mold growth in solid-state fermentation corresponded as a relatively reliable indicator to the mevinolin, citrinin and pigments production.
M. purpureus DMKU produced the lowest citrinin content of 0.26 ppm and the highest mevinolin content of 25.03 ppm with pigment concentrations expressed by absorbance at wavelengths of 400, 470 and 500 nm for yellow, orange and red pigments of 9.76, 3.03 and 3.43 units respectively and moisture content and pH of 83.51% and 6.54 respectively. This study suggested that
M. purpureus DMKU has a potential for the production of adlay angkak within an authorized citrinin level.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2008.04.019</identifier><identifier>PMID: 18538878</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Adlay angkak ; Biological and medical sciences ; Chromatography, High Pressure Liquid - methods ; Citrinin ; Citrinin - biosynthesis ; Citrinin - toxicity ; Coix lacryma-jobi ; Consumer Product Safety ; dietary supplements ; Fermentation ; food coloring ; Food Handling - methods ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; glucosamine ; Glucosamine - biosynthesis ; Hydrogen-Ion Concentration ; lovastatin ; Lovastatin - biosynthesis ; Mevinolin ; Monascus ; Monascus - growth & development ; Monascus - metabolism ; Pigments ; Pigments, Biological - biosynthesis ; plant pigments ; quantitative analysis ; reversed-phase high performance liquid chromatography ; secondary metabolites ; solid state fermentation ; starter cultures ; water content</subject><ispartof>International journal of food microbiology, 2008-08, Vol.126 (1), p.20-23</ispartof><rights>2008</rights><rights>2008 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-ffe4ae05acc96536fa3cc2b82209ea4aef6bee9cf1c3c0f88040a7cd274338513</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2008.04.019$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,27923,27924,45994</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=20618597$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18538878$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pattanagul, Patcharee</creatorcontrib><creatorcontrib>Pinthong, Renu</creatorcontrib><creatorcontrib>Phianmongkhol, Aphirak</creatorcontrib><creatorcontrib>Tharatha, Somsak</creatorcontrib><title>Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Adlay angkak a new developed product from an adlay substrate fermented by
Monascus fungi can be used both as a natural coloring and a dietary supplement. However, not only useful secondary metabolites such as mevinolin and pigments are produced; the fungi also produce toxin substance called citrinin. This study conducted the cultivation of
M. purpureus (ATCC 16365, BCC 6131, DMKU and FTCMU) and
M. ruber TISTR 3006 on the adlay substrate for mevinolin, citrinin, pigments and glucosamine synthesis at room temperature (32–35 °C) for 28 days. The results elucidated that glucosamine levels expressed as the mold growth in solid-state fermentation corresponded as a relatively reliable indicator to the mevinolin, citrinin and pigments production.
M. purpureus DMKU produced the lowest citrinin content of 0.26 ppm and the highest mevinolin content of 25.03 ppm with pigment concentrations expressed by absorbance at wavelengths of 400, 470 and 500 nm for yellow, orange and red pigments of 9.76, 3.03 and 3.43 units respectively and moisture content and pH of 83.51% and 6.54 respectively. This study suggested that
M. purpureus DMKU has a potential for the production of adlay angkak within an authorized citrinin level.</description><subject>Adlay angkak</subject><subject>Biological and medical sciences</subject><subject>Chromatography, High Pressure Liquid - methods</subject><subject>Citrinin</subject><subject>Citrinin - biosynthesis</subject><subject>Citrinin - toxicity</subject><subject>Coix lacryma-jobi</subject><subject>Consumer Product Safety</subject><subject>dietary supplements</subject><subject>Fermentation</subject><subject>food coloring</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>glucosamine</subject><subject>Glucosamine - biosynthesis</subject><subject>Hydrogen-Ion Concentration</subject><subject>lovastatin</subject><subject>Lovastatin - biosynthesis</subject><subject>Mevinolin</subject><subject>Monascus</subject><subject>Monascus - growth & development</subject><subject>Monascus - metabolism</subject><subject>Pigments</subject><subject>Pigments, Biological - biosynthesis</subject><subject>plant pigments</subject><subject>quantitative analysis</subject><subject>reversed-phase high performance liquid chromatography</subject><subject>secondary metabolites</subject><subject>solid state fermentation</subject><subject>starter cultures</subject><subject>water content</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0E1vEzEQBmALgWgo_AUwBzixy3i9H_YRRXxUasUBerac2XHkdNcO9qZS_j2OEgFHTpY8z9gzL2NvBdQCRP9xV_udi3GcPaZYNwCqhrYGoZ-wlVCDrmTbw1O2KlZVoofuir3IeQcAnZTwnF0J1UmlBrViN3f06EOcfPjA0S_JBx-4DSPf--1MYck8Om7HyR7L7fbBPnBH6VSgkW-O_C4Gm_GQed6_ZM-cnTK9upzX7P7L55_rb9Xt968360-3FZahlso5ai1BZxF138neWYnYbFTTgCZbSq7fEGl0AiWCUwpasAOOzdBKqTohr9n787v7FH8dKC9m9hlpmmygeMhG6F4NYlAF6jMsIeWcyJl98rNNRyPAnHI0O_NPjuaUo4HWlBxL7-vLJ4fNTOPfzktwBby7gLK_nVyyAX3-4xroC9VDcW_Oztlo7DYVc_-jASEBdNOBgiLWZ0EltEdPyWT0FJBGnwgXM0b_HwP_Bu5coRI</recordid><startdate>20080815</startdate><enddate>20080815</enddate><creator>Pattanagul, Patcharee</creator><creator>Pinthong, Renu</creator><creator>Phianmongkhol, Aphirak</creator><creator>Tharatha, Somsak</creator><general>Elsevier B.V</general><general>[Amsterdam; New York, NY]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20080815</creationdate><title>Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp</title><author>Pattanagul, Patcharee ; Pinthong, Renu ; Phianmongkhol, Aphirak ; Tharatha, Somsak</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-ffe4ae05acc96536fa3cc2b82209ea4aef6bee9cf1c3c0f88040a7cd274338513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Adlay angkak</topic><topic>Biological and medical sciences</topic><topic>Chromatography, High Pressure Liquid - methods</topic><topic>Citrinin</topic><topic>Citrinin - biosynthesis</topic><topic>Citrinin - toxicity</topic><topic>Coix lacryma-jobi</topic><topic>Consumer Product Safety</topic><topic>dietary supplements</topic><topic>Fermentation</topic><topic>food coloring</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>glucosamine</topic><topic>Glucosamine - biosynthesis</topic><topic>Hydrogen-Ion Concentration</topic><topic>lovastatin</topic><topic>Lovastatin - biosynthesis</topic><topic>Mevinolin</topic><topic>Monascus</topic><topic>Monascus - growth & development</topic><topic>Monascus - metabolism</topic><topic>Pigments</topic><topic>Pigments, Biological - biosynthesis</topic><topic>plant pigments</topic><topic>quantitative analysis</topic><topic>reversed-phase high performance liquid chromatography</topic><topic>secondary metabolites</topic><topic>solid state fermentation</topic><topic>starter cultures</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pattanagul, Patcharee</creatorcontrib><creatorcontrib>Pinthong, Renu</creatorcontrib><creatorcontrib>Phianmongkhol, Aphirak</creatorcontrib><creatorcontrib>Tharatha, Somsak</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pattanagul, Patcharee</au><au>Pinthong, Renu</au><au>Phianmongkhol, Aphirak</au><au>Tharatha, Somsak</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2008-08-15</date><risdate>2008</risdate><volume>126</volume><issue>1</issue><spage>20</spage><epage>23</epage><pages>20-23</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Adlay angkak a new developed product from an adlay substrate fermented by
Monascus fungi can be used both as a natural coloring and a dietary supplement. However, not only useful secondary metabolites such as mevinolin and pigments are produced; the fungi also produce toxin substance called citrinin. This study conducted the cultivation of
M. purpureus (ATCC 16365, BCC 6131, DMKU and FTCMU) and
M. ruber TISTR 3006 on the adlay substrate for mevinolin, citrinin, pigments and glucosamine synthesis at room temperature (32–35 °C) for 28 days. The results elucidated that glucosamine levels expressed as the mold growth in solid-state fermentation corresponded as a relatively reliable indicator to the mevinolin, citrinin and pigments production.
M. purpureus DMKU produced the lowest citrinin content of 0.26 ppm and the highest mevinolin content of 25.03 ppm with pigment concentrations expressed by absorbance at wavelengths of 400, 470 and 500 nm for yellow, orange and red pigments of 9.76, 3.03 and 3.43 units respectively and moisture content and pH of 83.51% and 6.54 respectively. This study suggested that
M. purpureus DMKU has a potential for the production of adlay angkak within an authorized citrinin level.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>18538878</pmid><doi>10.1016/j.ijfoodmicro.2008.04.019</doi><tpages>4</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2008-08, Vol.126 (1), p.20-23 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Adlay angkak Biological and medical sciences Chromatography, High Pressure Liquid - methods Citrinin Citrinin - biosynthesis Citrinin - toxicity Coix lacryma-jobi Consumer Product Safety dietary supplements Fermentation food coloring Food Handling - methods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology glucosamine Glucosamine - biosynthesis Hydrogen-Ion Concentration lovastatin Lovastatin - biosynthesis Mevinolin Monascus Monascus - growth & development Monascus - metabolism Pigments Pigments, Biological - biosynthesis plant pigments quantitative analysis reversed-phase high performance liquid chromatography secondary metabolites solid state fermentation starter cultures water content |
| title | Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp |
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