Orange, red, yellow: biosynthesis of azaphilone pigments in Monascus fungi-Reference-Cited by-同舟云学术

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Orange, red, yellow: biosynthesis of azaphilone pigments in Monascus fungi

Published:2017 Issue:7 Volume:8 Page:4917-4925
ISSN:2041-6520
Container-title:Chemical Science
language:en
Short-container-title:Chem. Sci.

Author:

Chen Wanping¹²³⁴⁵^ORCID,Chen Runfa¹²³⁴⁵,Liu Qingpei¹²³⁴⁵,He Yi¹²³⁴⁵,He Kun¹²³⁴⁵,Ding Xiaoli¹²³⁴⁵,Kang Lijing¹²³⁴⁵,Guo Xiaoxiao¹²³⁴⁵,Xie Nana¹²³⁴⁵,Zhou Youxiang⁶⁷⁴⁵,Lu Yuanyuan⁸⁹¹⁰¹¹¹²,Cox Russell J.¹³¹⁴¹⁵¹⁶¹⁷^ORCID,Molnár István⁸⁹¹⁰¹¹^ORCID,Li Mu¹²³⁴⁵,Shao Yanchun¹²³⁴⁵,Chen Fusheng¹²³⁴⁵

Affiliation:

1. Key Laboratory of Environment Correlative Dietology

2. College of Food Science and Technology

3. Huazhong Agricultural University

4. Wuhan

5. China

6. Institute of Quality Standard and Testing Technology for Agro-Products

7. Hubei Academy of Agricultural Sciences

8. Natural Products Center

9. The University of Arizona

10. Tucson

11. USA

12. State Key Laboratory of Natural Medicines

13. Institut fur Organische Chemie

14. BMWZ

15. Leibniz Universitat Hannover

16. 30167 Hannover

17. Germany

Abstract

Each major step leading to the classical yellow, orange and red constituents of Monascus azaphilone pigments was defined.

Funder

National Institutes of Health

Deutsche Forschungsgemeinschaft

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2017/SC/C7SC00475C

Reference44 articles.

1. Edible Filamentous Fungi from the SpeciesMonascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

2. Monascus: a Reality on the Production and Application of Microbial Pigments

3. Microorganisms and microalgae as sources of pigments for food use: a scientific oddity or an industrial reality?

4. Production and Food Applications of the Red Pigments of Monascus ruber

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