The acyl-CoA binding protein affects Monascus pigment production in Monascus ruber CICC41233

Acyl-CoA-binding protein (ACBP) is an important protein with a size of about 10 kDa. It has a high binding affinity for C12–C22 acyl-CoA esters and participates in lipid metabolism. ACBP and its family of proteins have been found in all eukaryotes and some prokaryotes. Studies have described the function and structure of ACBP family proteins in mammals (such as humans and mice), plants (such as Oryza sativa, Arabidopsis thaliana, and Hevea brasiliensis) and yeast. However, little information on the structure and function of the proteins in filamentous fungi has been reported. This article concentrates on recent advances in the research of the ACBP family proteins in plants and mammals, especially in yeast, filamentous fungi (such as Monascus ruber and Aspergillus oryzae), and fungal pathogens (Aspergillus flavus, Cryptococcus neoformans). Furthermore, we discuss some problems in the field, summarize the binding characteristics of the ACBP family proteins in filamentous fungi and yeast, and consider the future of ACBP development.

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Influence of Light Intensity on Growth and Pigment Production by Monascus ruber in Submerged Fermentation

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-015-1645-8 ◽

2015 ◽

Vol 176 (5) ◽

pp. 1277-1289 ◽

Cited By ~ 12

Author(s):

Rose Marie Meinicke Bühler ◽

Bruna Luíse Müller ◽

Denise Esteves Moritz ◽

Francielo Vendruscolo ◽

Debora de Oliveira ◽

...

Keyword(s):

Light Intensity ◽

Submerged Fermentation ◽

Pigment Production ◽

Monascus Ruber

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Deletion of pigR gene in Monascus ruber leads to loss of pigment production

Biotechnology Letters ◽

10.1007/s10529-013-1219-1 ◽

2013 ◽

Vol 35 (9) ◽

pp. 1425-1432 ◽

Cited By ~ 29

Author(s):

Nana Xie ◽

Qingpei Liu ◽

Fusheng Chen

Keyword(s):

Pigment Production ◽

Monascus Ruber

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Monascus pigment production in bioreactor using a co-product of biodiesel as substrate

Food Science and Technology ◽

10.1590/s0101-20612013000500002 ◽

2013 ◽

Vol 33 ◽

pp. 9-13 ◽

Cited By ~ 17

Author(s):

Rose Marie Meinicke Bühler ◽

Anderson Cesar Dutra ◽

Francielo Vendruscolo ◽

Denise Esteves Moritz ◽

Jorge Luiz Ninow

Keyword(s):

Pigment Production ◽

Monascus Pigment

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Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant

Applied Sciences ◽

10.3390/app10248867 ◽

2020 ◽

Vol 10 (24) ◽

pp. 8867

Author(s):

Osama M. Darwesh ◽

Ibrahim A. Matter ◽

Hesham S. Almoallim ◽

Sulaiman A. Alharbi ◽

You-Kwan Oh

Keyword(s):

Submerged Fermentation ◽

Critical Factor ◽

Nitrogen Sources ◽

Culture Conditions ◽

Pigment Production ◽

Red Pigment ◽

Monascus Ruber ◽

Carbon And Nitrogen ◽

General Acceptance ◽

Food Colorant

The color of food is a critical factor influencing its general acceptance. Owing to the effects of chemical colorants on health, current research is directly aimed at producing natural and healthy food colorants from microbial sources. A pigment-producing fungal isolate, obtained from soil samples and selected based on its rapidity and efficiency in producing red pigments, was identified as Monascus ruber OMNRC45. The culture conditions were optimized to enhance pigment production under submerged fermentation. The optimal temperature and pH for the highest red pigment yield were 30 °C and 6.5, respectively. The optimum carbon and nitrogen sources were rice and peptone, respectively. The usefulness of the pigment produced as a food colorant was evaluated by testing for contamination by the harmful mycotoxin citrinin and assessing its biosafety in mice. In addition, sensory evaluation tests were performed to evaluate the overall acceptance of the pigment as a food colorant. The results showed that M. ruber OMNRC45 was able to rapidly and effectively produce dense natural red pigment under the conditions of submerged fermentation without citrinin production. The findings of the sensory and biosafety assessments indicated the biosafety and applicability of the red Monascus pigment as a food colorant.

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