Transportation of citrinin is regulated by the CtnC gene in the medicinal fungus Monascus purpureus / 浙江大学学报（英文版）（B辑：生物医学和生物技术）

Monascus is one of the most essential microbial resources in China, with thousands of years of history. Modern science has proved that Monascus can produce pigment, ergosterol, monacolin K, γ-aminobutyric acid, and other functionally active substances. Currently, Monascus is used to produce a variety of foods, health products, and pharmaceuticals, and its pigments are widely used as food additives. However, Monascus also makes a harmful polyketide component called citrinin in the fermentation process; citrinin has toxic effects on the kidneys such as teratogenicity, carcinogenicity, and mutagenicity (Gong et al., 2019). The presence of citrinin renders Monascus and its products potentially hazardous, which has led many countries to set limits and standards on citrinin content. For example, the citrinin limit is less than 0.04 mg/kg according to the Chinese document National Standard for Food Safety Food Additive Monascus (GB 1886.181-2016) (National Health and Family Planning Commission of the People's Republic of China, 2016), and the maximum level in food supplements based on rice fermented with Monascus purpureus is 100 µg/kg in the European Union (Commission of the European Union, 2019).

Dos interesantes contaminantes fúngicos filamentosos en muestras clínicas positivas a Trychophyton rubrum: una situación de curiosidad morfológica / Two interesting filamentous fungal contaminants in clinical samples positive to Trychophyton rubrum: a situation of morphological curiosity

Las dermatofitosis corresponden a un grupo de enfermedades micóticas comunes en piel y fanéreas, donde Trichophyton rubrum es el agente causante más frecuente a nivel mundial y presente en nuestros 2 casos de pacientes masculinos con estas micosis, una en uñas y la otra en piel. Sin embargo, el enfoque de esta publicación se basa principalmente en la presencia de 2 interesantes contaminantes (uno en cada caso clínico) presentes solo en los cultivos de las primeras siembras como saprófitos y por ende como propágulos de dispersión, asociados al ambiente y sin intervención clínica demostrada en ambas micosis. La descripción morfofisiológica de estos 2 contaminantes Metarhizium purpureo-genum(similis) y Monascus ruber fue más bien una curiosidad esencial que el micólogo clínico adquiere en su contínua formación y ante la posibilidad de infecciones mixtas, pudiendo conjugar sus hallazgos junto al análisis taxonómico y los factores geográficos y edáficos asociados a su distribución. (AU)

Dermatophytoses belongs to a group of common mycotic diseases in skin and pharynals, where Trichophyton rubrum is the most frequent causative agent worldwide and present in our 2 cases of male patients with these mycoses, one in nails and the other in skin. However, the focus of this publication is mainly about the presence of 2 interesting contaminants (one in each clinical case) present only in the crops of the first sowings as saprophytes and therefore as dispersal propagules, associated with the environment and without clinical intervention demonstrated in both mycoses. The morphophysiological description of these 2 contaminants, Metarhizium purpureogenum (similis) and Monascus ruber was rather an essential curiosity that the clinical mycologist acquires in his continuous training and in the face of the possibility of mixed infections, being able to combine his findings together with the taxonomic analysis and the geographic and edaphic factors associated with its distribution. (AU)

Recovery of Red Pigments from Monascus purpureus FTC 5357 by Extraction of Fermented Solids: Operational Conditions and Kinetics

Abstract Solvent extraction of red pigments from fermented solids is reported. The pigments were produced by solid-state fermentation of oil palm frond (OPF) biomass with the food-safe fungus Monascus purpureus FTC 5357. The effects of extraction solvent and other operational conditions (pH, temperature, agitation rate, contact time) on the recovery of pigments are discussed. The recovery was maximized using aqueous ethanol (60% ethanol by vol) as solvent at pH 6, 30 °C, with an extraction time of 16 h and an agitation rate of 180 rpm. A fermented solids dry mass of 1 g was used for each 160 mL of solvent during extraction. The kinetics of extraction were assessed by fitting the experimental data to different models. Peleg's model proved to be the best for describing solid-liquid extraction of the pigments under the above specified conditions. The highest extraction yield of red pigments under the above specified optimal conditions was 207(6.08 AU g(1 dry fermented solids.

Effects of hurdle technology on Monascus ruber growth in green table olives: a response surface methodology approach

ABSTRACT An ascomycetes fungus was isolated from brine storage of green olives of the Arauco cultivar imported from Argentina and identified as Monascus ruber. The combined effects of different concentrations of sodium chloride (3.5-5.5%), sodium benzoate (0-0.1%), potassium sorbate (0-0.05%) and temperature (30-40 °C) were investigated on the growth of M. ruber in the brine of stored table olives using a response surface methodology. A full 24 factorial design with three central points was first used in order to screen for the important factors (significant and marginally significant factors) and then a Face-Centered Central Composite Design was applied. Both preservatives prevented fungal spoilage, but potassium sorbate was the most efficient to control the fungi growth. The combined use of these preservatives did not show a synergistic effect. The results showed that the use of these salts may not be sufficient to prevent fungal spoilage and the greatest fungal growth was recorded at 30 °C.

Trace phenolic compounds from Red Yeast Rice / 中国中药杂志

Trace chemical constituents from the ethyl acetate extract of Red Yeast Rice were investigated. Four phenolic compounds were isolated by various column chromatographies, and their structures were identified on the basis of spectroscopic analysis including UV, MS, IR and NMR. The four compounds were identified as 2-methyl-5-(2'R-methyl-4'-hydroxy-butyl)-cinnamic acid(1), 5-(2'-hydroxy-6'-methyl phenyl)-3-methylfuran-2-carboxylic acid(2), daidzein(3), and genistein(4). Compound 1 was new and 2 was firstly discovered from the genus Monascus, while 3-4 were obtained from Red Yeast Rice for the first time.

Dietary effects of black bean fermented by Monascus pilosus on body weight, serum lipid profiles and activities of hepatic antioxidative enzymes in mice fed high fat diets

The anti-obesity effects of fermented black bean were tested with mice fed a high fat diet for seven weeks. Body weight gain and feed efficiency ratio (FER) in the high fat diet control (HC) group were markedly higher, compared with those of the normal control (NC) group, but were significantly lower in the 2% black bean powder supplemented high fat diet (BB) group and 2% black bean powder fermented by M. pilosus supplemented high fat diet (BBM) group, compared with those of the HC group. Food intake in the HC and BB groups was significantly lower than that of the NC and BBM groups. Water intake in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. On the other hand, relative liver and kidney weight in the HC group was lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, whereas epididymal fat weight in the HC group was markedly higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. Meanwhile, hepatic GSH in the HC group was significantly lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the HC group. Although hepatic LPO in the HC group was dramatically higher than that of the NC group, it was significantly lower in the BB and BBM groups, compared with that of the HC group. In addition, serum TG, total cholesterol, and LDL-cholesterol in the HC group was significantly higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. On the contrary, HDL-cholesterol in the HC group was significantly lower than that of the NC group, but was higher in the BB and BBM groups, compared with that of the HC group. In addition, activity of XOR D type in the HC group was lower than that of the NC group, but was slightly higher in the BB and BBM groups, compared with that of the NC group. Activities of ROS scavenging enzymes, such as SOD, GPX, and GST in the HC group were significantly lower than those of the NC group, but were significantly higher in the BB and BBM groups, compared with those of the HC group. In addition, serum ALT activity in the HC and BB groups was higher than that of the NC group, but was significantly lower in the BB and BBM groups, compared with that of the HC group. In histopathological findings, hepatic fat accumulation in the HC group was higher than that of the NC group, but was lower in the BBM group, compared with that of the HC and BB groups. In particular, antiobese, hypolipidemic, and antifatty liver effect of black bean powder fermented by M. pilosus was specifically higher than that of non-fermented steamed black bean. In conclusion, the constituents of black bean fermented by Monascus pilosus have been proven to not only inhibit obesity and hyperlipidemia but also decrease hepatic fat accumulation in high fat diet-induced obese mice.

Efeito dos resíduos de café seco e fermentado por Monascus ruber no metabolismo de camundongos Apo E / Effect of dry coffee residues fermented with Monascus ruber on the metabolism of Apo E mice

FUNDAMENTO: A aterosclerose é uma doença inflamatória crônica de origem multifatorial que ocorre em resposta à agressão endotelial. O fungo Monascus ruber apresenta atividade hipocolesterolêmica e polifenóis presentes no resíduo de café apresentam atividade antioxidante, podendo auxiliar na prevenção de doenças cardiovasculares. O resíduo de café possui quantidade significativa de açúcares fermentescíveis, constituindo-se em substrato apropriado para o cultivo de fungos. OBJETIVO: O objetivo deste estudo foi avaliar o efeito dos resíduos de café seco e fermentado por Monascus ruber no metabolismo lipídico de camundongos knockout Apo E. MÉTODOS: O ensaio biológico foi realizado com 30 camundongos knockout para o gene Apo E, divididos em cinco grupos e submetidos a diferentes tratamentos. Foi realizada a prospecção fitoquímica e quantificação de compostos fenólicos dos resíduos fermentado e sem fermentar. O soro dos animais foi analisado utilizando kits enzimáticos e o tecido aórtico incluso em parafina e corado com H/E para realização da análise histopatológica. RESULTADOS: O resíduo de café sem fermentar 2%, em relação ao grupo controle, diminuiu em 42% o nível sérico de triacilgliceróis e em aproximadamente 41% a fração VLDL-c. Os grupos dos animais alimentados com 10% de resíduo não fermentado e 2% de resíduo fermentado diminuíram a área de lesão 10,5% e 15,4%, respectivamente, quando comparados ao controle. O resíduo fermentado apresentou um teor de compostos fenólicos superior ao resíduo não fermentado. CONCLUSÃO: O presente estudo mostra que a fermentação do resíduo de café apresenta potencial efeito benéfico sobre as doenças cardiovasculares, especialmente a aterosclerose.

BACKGROUND: Atherosclerosis is a chronic inflammatory disease of multifactorial origin, which occurs in response to endothelial injury. The fungus Monascus ruber has hypocholesterolemic activity, and the polyphenols present in coffee residue have an antioxidant activity and can help prevent cardiovascular diseases. Coffee residue has a significant amount of fermentable sugars, being an adequate substrate for growing fungi. OBJECTIVE: The objective of this study was to assess the effect of dry coffee residue fermented with Monascus ruber on the lipid metabolism of ApoE knockout mice. METHODS: The biological assay was performed with 30 ApoE knockout mice, divided into five groups and undergoing different treatments. The phytochemical prospection and quantification of phenolic compounds of the fermented and non-fermented coffee residues were performed. The sera of the animals were analyzed by using enzyme kits, and the aortic tissue was embedded in paraffin and stained with hematoxylin and eosin to undergo histopathological analysis. RESULTS: Comparing with the control group, the group receiving 2% non-fermented coffee residue showed a reduction of 42% in the serum levels of triacylglycerols and of approximately 41% in VLDL-c. The groups receiving 10% non-fermented coffee residue and 2% fermented coffee residue showed reductions in the lesion areas of 10.5% and 15.4%, respectively, as compared with the control group. The fermented coffee residue showed a higher content of phenolic compounds as compared with the non-fermented coffee residue. CONCLUSION: The present study showed that coffee residue fermentation has a potentially beneficial effect on cardiovascular diseases, especially atherosclerosis.

Immuno-affinity chromatographic purification: the study of methods to test citrinin in monascus products by high performance liquid chromatography / 中华预防医学杂志

<p><b>OBJECTIVE</b>To establish a method to test citrinin (CIT) in monascus products by immuno-affinity chromatography (IAC)-high performance liquid chromatography (HPLC), and to detect the content of CIT in monascus products in Fujian province.</p><p><b>METHODS</b>IAC-HPLC was applied to detect the CIT content in monascus products. The conditions to use HPLC were as follows: C(18) reversed-phase chromatographic column, 150.0 mm×4.6mm×3 µm; mobile phase: the volume ratio of acetonitrile and 0.1% phosphoric acid solution at 65:35; isocratic elution; column temperature: 28°C; flow velocity: 0.8 ml/min; fluorescence detector, excitation wavelength (λ(ex)) was 331 nm and emission wavelength (λ(em)) was 500 nm. The standard curved was established by the linear regression of peak area (Y) to CIT content (X, ng/ml). The accuracy and precision of the method would then be verified. And 32 kinds of monascus products were determined and their color values were compared by this method.</p><p><b>RESULT</b>The standard curve established in this study was Y = 4634.8X-136.42, r = 1.000; whose limits of detection was 20 µg/kg and the limits of qualification was 64 µg/kg. In the range between 200 and 800 µg/kg, the standard recovery rate was 98.9% - 110.0% (n = 3), and the relative standard deviation (RSD) was 0.51% - 1.76%. Out of the 32 samples, CIT was detected from 11 samples of monascus rice, 9 samples of monascus powder and 5 samples of monascus pigments, the content was around 0.212 - 14.500 mg/kg. 4 out of 7 functional monascus samples were detected out CIT, whose content at 0.142 - 0.275 mg/kg.</p><p><b>CONCLUSION</b>The method to detect CIT in monascus products by IAC-HPLC has been established.</p>

Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl

In China, Monascus spp., a traditional fungus used in fermentation, is used as a natural food additive. Monascus spp. can produce a secondary metabolite, monacolin K namely, which is proven to be a cholesterol-lowering and hypotensive agent. Hence, recently, many researchers have begun focusing on how to increase the production of monacolin K by Monascus purpureus. In the present study, we investigated the effect of the fungal elicitor and the mutagenesis of UV & LiCl on the amount of monacolin K produced by Monascus purpureus. The fugal elicitor, Sporobolomyces huaxiensis, was isolated from tea leaves and its filtrate was added into the culture filtrate of Monascus purpureus during growth to induct the production of monacolin K. The results showed that the highest amount of monacolin K produced by the liquid fermentation was 446.92 mg/mL, which was produced after the fungal elicitor was added to the culture filtrate of Monascus purpureus on the day 4; this amount was approximately 6 times greater than that of the control culture filtrate, whereas the highest amount of monacolin K produced by the mutated strain was 3 times greater than the control culture after the irradiation of UV light in the presence of 1.0 % LiCl in the medium.

Production of angkak through co-culture of Monascus purpureus and Monascus ruber

Angkak (red mold rice, red yeast rice, Chinese red rice) is a traditional Chinese medicine produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K /lovastatin, has been proven to lower blood lipid levels. In this study, a co-culture of Monascus purpureus MTCC 369 and Monascus ruber MTCC 1880 was used for angkak production. Four medium parameters screened by Plackett-Burman design were optimized by response surface methodology for highest lovastatin production in angkak during solid-state fermentation by the co-culture. Maximum lovastatin production of 2.84 mg g-1 was predicted in solid medium containing 20 g rice and 40 ml liquid nutrients medium (malt extract 9.68 g l-1, dextrose 38.90 g l-1, MnSO4.H2O 1.96 g l-1, and MgSO4.7H2O 0.730 g l-1) by point prediction tool of Design Expert 7.1 software (Statease Inc. USA).

Steroids from Monascus purpureus metabolite / 中国中药杂志

<p><b>OBJECTIVE</b>To study the chemical constituents of Monascus purpureus metabolite.</p><p><b>METHOD</b>The compounds were isolated by column chromatography methods, and their structures were determined by spectroscopic methods.</p><p><b>RESULT</b>Eight compounds were isolated from the petroleum ether fraction of ethanolic extract and elucidated as stigmast-4-en-3-one (1), 3-oxo-24-methylenecycloarane (2), stigmasterol (3), 7beta-hydroxystigmasterol (4), 3beta-hydroxystigmast-5-en-7-one (5), 3beta-hydroxystigmast-5,22-dien-7-one (6), 5alpha, 8alpha-epidioxyergosta-6,22-dien-3beta-ol (7), sitosterol (8).</p><p><b>CONCLUSION</b>All of the compounds were isolated from this genu for the first time except compound 3 and 7.</p>

Application of SCAR molecular marker technology in identification of Monascus strains / 中国中药杂志

<p><b>OBJECTIVE</b>To establish an effective way for rapid identification of Monascus strains based on DNA molecular marker.</p><p><b>METHOD</b>A random amplified polymorphic DNA (RAPD) marker named F421 in genomic DNA of Monascus F strain was observed during a comparison of DNA fingerprints derived from 10 cultivated strains of Monascus. F421 was cloned and sequenced. Comparing the sequence of F421 (GenBank accession number EF063107) with other relative sequences in the GenBank databases, no distinct comparability was found. A pair of sequence characterized amplified region (SCAR) primers were designed based on the sequence of the cloned fragment and tested for the specific detection of Monascus F.</p><p><b>RESULT</b>The results of polymerase chain reaction showed that only a 421bp segment of Monascus F strain was amplified compared with other 9 cultivated strains of Monascus. And the acquired SCAR marker of strain F could be used as a specific DNA fingerprint to identify Monascus strain F within one day.</p><p><b>CONCLUSION</b>SCAR molecular marker technology is an effective new way to identify Monascus strains more rapidly. And also is an assistant tool to identify Monascus strains more accurately when disagreements come out using traditional classification. It could be applied widely to the protection of germ plasm resources, classification and identification distinguishing false strains of pharmaceutical fungi.</p>

Detailed evaluation of a newly attained fungal pigment from Monascus purpureus

It is the purpose of current work to reveal the prosperity of that red pigment extracted from Monascus purpureus, when used as a natural coloring agent in some foodstuffs, as compared with a synthetic strawberry dye color. Before all, the attained pigment was evaluated for its moisture 9.45%, protein 9.30%, fat 3.90%, carbohydrates 73.37%, fiber 3.20%, and ash 0.78%, and essential amino acids content 34.38% of total proteins of every 100gm of this pigment produced energy was calculated as 365.78 kcal. Seeking a fuller imago the forthcoming conclusions were recorded when the attained pigment was applied in the those familiar foodstuffs. With the exception of ash%, other above stated chemical parameters did not vary widely. The effects of both used pigments on the Colony Forming Unit [CFU] of fresh product were clearly obvious on the reduction of values. Similar reductions were also noticed on Staphylococcus aureus and coliforms alike. Much more reductions in these estimates were further recorded by the progress of storage. The sensory judgment of ice cream was proved statistically as both used pigments were more prosperous than the natural ones. Beef burger treated with Mold pigment [MP] had a higher nutritional value than control that produced without any color additive. The nutritional value of MP samples were enhanced by increasing pigment concentration. Moreover, Synthetic Dye [SD] sample was the lowest values of the main nutrients. Data revealed that cooking loss% was lesser in all fresh pigment samples than control treatments. This characteristic was progressively increased in values by the extension of storage. However, that increase was lesser in magnitude in used fungal pigment than the corrosponding ones of control. Similar results were recorded for Water Holding Capacity [WHC]. Reversible conclusion was noticed for Plasticity. The initial total bacterial count [TBC], Staphylococcus aureus and coliform count ranged from 7.5 x 10[3] to 2.8 x 10[2] cfu /g; 2.0 x 10[2] to ND cfu /g and 3.2 x 10[3] to 2.1 x 10[1] cfu /g for control, and the different levels of the concerned pigment in the fresh samples, respectively. Extending of storage period up to 60 days the all tested total bacterial count [TBC], Staphylococcus aureus and coliform count moderately reduced. At the end of storage period for 90 days at -18°C obviously reductions for all tested bacteria. Finally, it could be concluded that the inhibition percentage of beef burger samples was increased with increasing the Monascus pigment concentration up to 0.8g / kg. With regard to color, control sample had significantly lower score compared to treated samples with Monascus or synthetic that were insignificantly different. Flavour and overall acceptability were insignificantly differed among all treatments. While, appearance of the samples was significantly changed. Monascus samples showed the highest significant score, followed by control sample and synthetic beef burgers. By increasing concentration of Monascus pigment, the color was significantly increased. Also, these treatments unsignificant differences in color was noticed. Flavour and body and texture scores were insignificantly different among all treatments

Cloning and sequence analysis of the full-length cDNA of a novel yp05 gene associated with citrinin production in Monascus aurantiacus / 生物医学与环境科学（英文）

<p><b>OBJECTIVE</b>To obtain the full-length cDNA of a novel gene (named yp05) associated with citrinin production-related genes in Monascus aurantiacus.</p><p><b>METHODS</b>Total RNA was extracted from mycelium, 3' and 5' cDNA end of yp05 gene was amplified using smart trace cDNA amplification kit, and the full-length cDNA of a novel gene (named yp05) was obtained from the electronic assembly of 3'-RACE and 5'-RACE products.</p><p><b>RESULTS</b>This yp05 gene was 787 bp including a 597 bp open reading frame (ORF) and encoded a deduced protein with 199 amino acid residues, and the amino acid sequence of this protein was found similar with the sequences of many fungal manganese-superoxide dismutases in the GenBank with the aid of BLASTp. The transcription of yp05 gene in Monascus strains was analyzed with the aid of Northern blotting. The transcription of yp05 gene was only detected in Monascus strains, provided that citrinin was produced.</p><p><b>CONCLUSION</b>The transcription of yp05 gene belongs to differential expression genes of citrinin yielded from Monascus and has no correlation with the biosynthesis pathway of red pigments.</p>

Determination of citrinin in red kojic by HPCE / 中国中药杂志

<p><b>OBJECTIVE</b>To establish an instant determination method of citrinin in red kojic by high performance capillary electrophorphores for the first time.</p><p><b>METHOD</b>Red kojic was extracted with the mixtrue of Toluene and ethyl acetate (70:30). Separation was carried out in an uncoated fused silica capillary (50 microm x 45.0 cm). Meanwhile, a running voltage 15 kV, 20 mmol L(-1) borax buffer with 10.0 mmol L(-1) sodium deoxycholate (pH 9.3) and a UV detector at 212 nm were adopted.</p><p><b>RESULT</b>Regression equation of citrinin was Y=9434 + 16781X (r =0.990), The lower limit of quantification (S/N > or =3) was 0.5 mg mL(-1). The assay coefficients of variation ranged from 98.8% to 101.1%. The intra and inter recovery ranged from 0.83 to 1.54% and from 1.86 to 5.09%. Twenty samples were determined with the method.</p><p><b>CONCLUSION</b>The method is proved to be simple, rapid and accurate, and it can be used to determine citrinin in red kojic.</p>

Application of monascus purpureus pigments produced using some food industry wastes in beef sausage manufacture

Physicochemical properties and sensory evaluation of beef sausage samples containing Monascus pigments were followed during 90 days of storage at -18°C. The cooking yield of control beef sausage samples [containing 3% starch] was the lowest initial cooking and achieved a level of 82.9% and almost the highest value of cooking loss [17.11%]. While, the beef sausage samples containing 0.25% dry red rice showed the highest initial cooking yield [91.11%] and the lowest cooking loss [8.87%]. The water holding capacity [WHC] of all samples decreased progressively, throughout the storage period. Control samples had the lowest WHC after 90 days of storage at -18°C when compared with other samples containing Monascus pigments and all samples tended to decrease in plasticity. The chemical constituents of beef sausage samples were affected by freezing and storage period. The moisture, protein and ash contents were gradually decreased with increasing the storage period and vice versa for fat content. The results indicated that, thiobarbituric acid [TEA] values increased with increasing the storage period, and the control samples recorded the highest TBA values after 90 days of frozen storage. For the total volatile nitrogen [TVN] values, all samples had a slight increase in TVN values during frozen storage. Storage of different samples at -18°C for 90 days considerably reduced the counts of the initial total bacterial, total Coliform and Staphylococcus sp. of beef sausage samples. The sensory evaluation of cooked beef sausage samples indicated that, the samples containing 0.3% and 0.45% dry biomass and 0.5% and 0.75% dry red rice gave a higher rating than the other samples. Results indicated that, high scores for the parameters of appearance, juiciness, tenderness, colour, aroma and overall acceptability for samples containing 0.3% and 0.45% of dry biomass, 0.25, 0.5 and 0.75% of dry red rice, 0.5% of red corn bran and 0.75% of dry red bagasse and proteilan mixture

Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation

Polygalacturonases production by newly isolated Monascus sp N8 and Aspergillus sp N12 strains was carried out in solid-state fermentation using mixtures of wheat bran, sugar cane bagasse and orange bagasse as carbon sources. The maximal activity values of exo-polygalacturonases (exo-Pg) from Monascus sp and Aspergillus sp were obtained using wheat bran/sugar cane bagasse/orange bagasse mixture (6.6 U/mL) and wheat bran/orange bagasse mixture (10 U/mL), respectively. Enzyme production by both strains was higher at 45°C after 72 h and 1.6 U/mL at 50°C after 120 h. Endo-polygalacturonase (endo-Pg) production was higher in wheat bran/orange bagasse mixture and was not affected by temperature of incubation for both fungi. Endo-Pg production by Monascus was 1.8 U/mL at 45°C and 50°C, after 72. Similar values were obtained in Aspergillus sp culture, 1.9 U/mL at 45°C and 1.8 U/mL at 50°C. Exo-Pg from both strains showed optimum activity at pH 5.5. Maximal activity was determined at 60°C for enzyme from Monascus sp and 50°C for that produced by Aspergillus sp. Exo-Pg from Monascus sp was stable at pH range 4.5-6.0 whereas that from Aspergillus sp enzyme was stable at pH 4.0. Both enzymes showed stability when incubated at 50°C for 1 h, in absence of substrate.

A produção de poligalacturonases pelas linhagens fúngicas recentemente isoladas, Monascus sp N8 e Aspergillus sp N12, foi estudada através de fermentação em estado sólido usando como substratos misturas de farelo de trigo, bagaço da cana-de-açúcar e bagaço de laranja. A atividade máxima de exo-Pg produzida por Monascus sp (6,6 U/mL) foi obtida quando o meio de cultivo utilizado continha mistura de farelo de trigo, bagaço da cana-de-açúcar e bagaço de laranja (1:1:1), enquanto que Aspergillus sp produziu maior quantidade da enzima (10 U/mL) em meio de farelo de trigo e bagaço de laranja. A maior produção de exo-Pg foi obtida através de incubação das culturas a 45°C quando comparadas àquelas incubadas a 50°C. A produção de endo-poligalacturonase (endo-Pg) pelas duas linhagens não foi afetada pela temperatura de incubação. A atividade de endo-Pg em meio de cultura Monascus sp foi 1.8 U/mL a 45°C em 72 hs de fermentação e 1,6 U/mL a 50°C em 120 hs de fermentação nas mesmas condições. Valores semelhantes foram obtidos pelo cultivo de Aspergillus sp com 1.9 U/mL a 45°C a 1.8 U/mL at 50°C. As exo-poligalacturonases produzidas por ambas as linhagens mostraram maiores atividades em pH 5,5. Enzimas de Monascus sp foi mais ativa a 60°C e a de Aspergillus sp, a 50°C. A exo-Pg produzida por Monascus sp foi estável em valores de pH entre 4,5-6,0, enquanto a de Aspergillus sp foi estável somente em pH 4,0. Ambas as enzimas mostraram-se estáveis por 1 hora a 50°C, quando incubadas em ausência de substrato.

Extracts of Monascusus purpureus beyond statins--profile of efficacy and safety of the use of extracts of Monascus purpureus / 中国结合医学杂志

Extracts of Monascus purpureus have always been considered a natural source of lovastatin, the precursor of the world's largest selling class of drugs. In actual fact, the fungus contains many other substances (flavonoids, polyunsaturated fats, pyrrolinic compounds etc.) with a wide variety of other actions. The most recent studies have shown that it has an action on the glycemic metabolism, and on the mechanisms of adipogenesis, also an effects on the endothelium and on postprandial vasodilation. These effects are more extensive and complex than those of statins alone. And new strains of Monascus purpureus have recently been patented where the presence of statins is only one of the therapeutic components of the fungus. In particular, the increase in secondary components, such as flavonoids, which coincides with a more complex therapeutic action, probably making the new extracts of Monascus purpureus, the ideal candidate for the treatment of the metabolic syndrome.

Serial analysis of gene expression in Monascus aurantiacus producing citrinin / 生物医学与环境科学（英文）

<p><b>OBJECTIVE</b>To construct a tag expression library of Monascus aurantiacus that could produce citrinin maximally on the thirteenth (0.966 mg/mL) day in the submerged culture.</p><p><b>METHODS</b>Total RNA was extracted from the mycelium, cDNA was synthesized using the SuperScript choice system, and then, a SAGE library was successfully constructed according to the MicroSAGE method.</p><p><b>RESULTS</b>Five hundred and ninety eight clones were obtained in SAGE library, and 120 clones were picked out randomly for identification and sequencing purpose. Eighty nine clones had positive inserts, 26 clones had no inserts and the remaining 5 clones had no site of NlaIII enzyme in inserts. There were seven repeated clones.</p><p><b>CONCLUSION</b>With the aid of SAGE2000 software, 901 tags were obtained from 89 clones, representing 686 unique transcripts. Six unique tags of them belong to highly expressed genes (Number of tags > or = 10) and 143 unique tags to moderately expressed genes (repeat tags > or = 2).</p>

Keratinolytic Activity of Five Aspergillus Species Isolated from Poultry Farming Soil in Korea

Various soil samples were collected from twenty-four areas of ten different poultry farms in Korea and screened for prevalence of keratinolytic fungi. Fourteen species of feather-associated fungi belonging to ten genera Acremonium, Alternaria, Aspergillus, Cladosporium, Curvularia, Fusarium, Monascus, Mucor, Penicillum, and Verticillium isolated from poultry soils were grown on keratin medium. Especially, Aspergillus spp. populations associated with the soil sample is 1x10(5) cfu/g. A. flavus, A. fumigatus, A. niger, A. nidulans, and A. terreus could utilize keratin of chicken feather and degrade it, producing sulphydryl-containing compounds detected as keratinase, cysteine and total proteins. Keratinolytic activities of five Aspergillus species also changed the pH of the medium more alkaline than those that were less keratinolytic.