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Supplementary effect of whey components on the monascin productivity of Monascus sp.
| Title: | Supplementary effect of whey components on the monascin productivity of Monascus sp. |
| Authors: | Huang, Qingyun Browse this author | | Miyaki, Nodoka Browse this author | | Li, Zongfei Browse this author | | Takahashi, Yutaroh Browse this author | | Ishizuka, Satoshi Browse this author →KAKEN DB | | Hayakawa, Toru Browse this author →KAKEN DB | | Wakamatsu, Jun-ichi Browse this author →KAKEN DB | | Kumura, Haruto Browse this author →KAKEN DB |
| Keywords: | Monascus sp | | monascin | | whey | | simulated milk ultrafiltrate |
| Issue Date: | 2-Feb-2023 |
| Publisher: | John Wiley & Sons |
| Journal Title: | Journal of the science of food and agriculture |
| Volume: | 103 |
| Issue: | 8 |
| Start Page: | 4234 |
| End Page: | 4241 |
| Publisher DOI: | 10.1002/jsfa.12483 |
| Abstract: | BACKGROUNDMonascus sp. has been used in fermented foods for centuries. It can synthesize yellow, red, and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects, and investigated whether whey could be a suitable substrate with or without rice powder for monascin production using M. purpureus AHU 9085, M. pilosus NBRC 4520 and M. ruber NBRC 32318. RESULTSThe growth and monascin production of the three Monascus strains were dependent on three liquid media consisting of whey and/or rice. All strains showed the best growth in a rice and whey mixed medium, in which M. ruber NBRC 32318 exhibited the highest total monascin production. Subsequent investigation of the effects of whey components indicated that a mineral cocktail in whey was particularly effective in stimulating the monascin production efficiency of M. ruber NBRC 32318. However, this recipe exhibited less stimulation, or even inhibition, for M. pilosus NBRC 4520 and M. purpureus AHU 9085, respectively. In terms of total monascin production, rice with whey provided the highest amount due to growth promotion along with relatively high production efficiency. CONCLUSIONThe effect of whey on growth and monascin production was strongly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain-specific manner. Further studies are needed to elucidate the mechanism behind the diverse responses by the minerals in the production of monascin from Monascus. (c) 2023 Society of Chemical Industry. |
| Rights: | This is the peer reviewed version of the following article: Huang, Q., Miyaki, N., Li, Z., Takahashi, Y., Ishizuka, S., Hayakawa, T., Wakamatsu, J.-i. and Kumura, H. (2023), Supplementary effect of whey components on the monascin productivity of Monascus sp.. J Sci Food Agric., which has been published in final form at https://doi.org/10.1002/jsfa.12483. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited. |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/91248 |
| Appears in Collections: | 北方生物圏フィールド科学センター (Field Science Center for Northern Biosphere) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 玖村 朗人
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