Effect of Exogenous and Endogenous Ectoine on Monascus Development, Metabolism, and Pigment Stability
Author:
Gong Pengfei1,
Shi Ruoyu1,
Tang Jiali1,
Wang Jiaying1,
Luo Qiaoqiao1,
Zhang Jia’ao1,
Ruan Xiaochun2,
Wang Chengtao1,
Chen Wei1ORCID
Affiliation:
1. Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
2. Yanjin Biotechnology (Beijing) Co., Ltd., Beijing 102300, China
Abstract
Monascus, a key player in fermented food production, is known for generating Monascus pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the Monascus industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential. Here, we investigated the impact of ectoine on Monascus purpureus ATCC 16365, emphasizing development and secondary metabolism. Exogenous 5 mM ectoine supplementation substantially increased the yields of MPs and MK (105%–150%) and reduced CTN production. Ectoine influenced mycelial growth, spore development, and gene expression in Monascus. Remarkably, ectoine biosynthesis was achieved in Monascus, showing comparable effects to exogenous addition. Notably, endogenous ectoine effectively enhanced the stability of MPs under diverse stress conditions. Our findings propose an innovative strategy for augmenting the production and stability of bioactive compounds while reducing CTN levels, advancing the Monascus industry.
Funder
Beijing Municipal Natural Science Foundation-Beijing Municipal Education Commission Science and Technology Plan Key Joint Project
Beijing Engineering Technology Research Center Platform Construction Project
The Construction of High-Precision Disciplines in Beijing-Food Science and Engineering
Cultivation Project of Double First-Class Disciplines of Food Science and Engineering, Beijing Technology and Business University
Xinjiang ‘Two Zones’ Science and Technology Development Plan Project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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