Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Characteristics of Monascus Natural Pigments Produced by Monascus sp. MK2-2

Monascus sp. MK2-2가 생산하는 홍국천연색소의 특성

  • 전춘표 (안동대학교 생명자원과학부) ;
  • 김창숙 (안동대학교 생명자원과학부) ;
  • 이중복 (안동대학교 생명자원과학부) ;
  • 신지원 (안동대학교 생명자원과학부) ;
  • 최성연 (안동대학교 생명자원과학부) ;
  • 최충식 ((주) 한스바이오) ;
  • 이오석 ((주) 한스바이오) ;
  • 권기석 (안동대학교 생명자원과학부)
  • Published : 2007.01.29
Download PDF
⟨ Previous Next ⟩

Abstract

For the production of natural pigments with microbe, the strains which produced monascus pigment were isolated, and then culture condition and extraction condition were investigated. These results are summarized as follows; The strain which ran produce monascus natural pigment was isolated from natural microbial sources and we made mutant of this strain with UV($235_{nm}$, 30 second) irradiation. The mutant was identified as Monascus sp. MK2-2. The optimal culture conditions were investigated optimal medium containing 0.3% rice powder, 0.2% yeast extract, 0.3% $NH_4H_2PO_4$ and $30^{\circ}C$ in a rotary shaker (120 rpm) for 5 days (initial pH 5.0), while the pigment production was determined at 24 hr intervals. The effective carbon sources were wheat flour > rice powder > fructose, and effective nitrogen sources were sodium nitrate > $KNO_3$ for production of the monascus natural pigment. The pigment capacity is good from 17 to 22 in C/N ratio. The production amount of monascus natural pigment was 0.38 g per 1 kg of rice. Also, extract of red yeast rice had anti-thrombosis activity like a degree of aspirin.

Monascus purpureus KFRI 1134 균주에 대해 UV ($235_{nm}$, 30 second) 조사를 통한 변이주 형성을 유도하여 Monascus sp. MK2-2를 분리하였다. 홍국 천연색소 생산의 최적조건은 rice powder 0.3%와 0.2% yeast extract, 0.3% $NH_4H_2PO_4$의 배지 조성에서 초기 pH 5.0, 배양온도 $30^{\circ}C$ 및 배양기간은 5일이었으며, 홍국 천연색소 생산에 미치는 탄소원의 영향은 wheat flour > rice powder > fructose 순으로 높았다. 질소원은 sodium nitrate > $KNO_3$의 순서로 생성능이 높았으며, C/N ratio가 $17\sim22$일 때 색소의 생성능이 우수하였다. Anti-thrombosis activity 측정결과 Monascus sp. MK2-2 추출물은 aspirin과 유사한 항혈전 기능을 지니고 있음을 알 수 있었다.

Keywords

References

  1. Ainsworth, G. C., F. K. Sparrowr and A. S. Sassman. 1973. The Fungi. Academic Press. New York, p.35
  2. Broder, C. U. and P. E. Koehler. 1980. Pigments produced by Monascus purpureus with regard to quality and quanitity. J. Food Sci. 45, 567-569 https://doi.org/10.1111/j.1365-2621.1980.tb04102.x
  3. Careles, M. and D. Shepherd. 1977. The Effect of Different Nitrogen Sources on Pigment Production and Sporulation of Monascus species in Sumerged, Shaken Culture. J. Can. Appl. Microbiol. 23, 1360-1372 https://doi.org/10.1139/m77-205
  4. Dietrich, W., A. Barankay, G. Dilthey, R. Henze, E. Niekan and F. Sebening. 1989. Reduction of homologous blood requirement in cardiac surgery by intraoperative aprotinin application : Clinical experience in 152 cardiac surgical patients. J. Thorac Cardiovasc surg. 37, 92-98 https://doi.org/10.1055/s-2007-1013915
  5. Editorial department. 2000. Useful microbe as health food material. Food and development. 35, 44-48
  6. Gavaghan, T. P., V. Gebski and D. W. Baron. 1991. Immediate post-operative aspirin improves vein graft patency early and late after coronary artery bypass graft surgery. Circulation. 83, 1526-1533 https://doi.org/10.1161/01.CIR.83.5.1526
  7. Hwang, J. and T. H. Hseu. 1980. Specificity of the Acid Protease from Monascus kaoliang Toward the-B-chain of Oxidized Insulin. Biochemica et Biophysica Acta. 614, 607-612 https://doi.org/10.1016/0005-2744(80)90250-8
  8. Hsieh, K. H. 1997. Thrombin interaction with fibrin polymerization sites. Thrombosis Research. 86, 301-316 https://doi.org/10.1016/S0049-3848(97)00073-X
  9. Kang, S. G., J. W. Rhim, S. T. Jung and S. J. Kim. 1996. Production of Red and Yellow Pigments from Monascus anka in a Jar Fermenter. Kor. J. Appl. Microbiol. Biotechnol. 24, 756-762
  10. Kim, J. Y. and K. H. Kim. 1997. Isolation and characterization of Bacillus sp. PY123 producing water-soluble yellow pigment. Kor. J. Appl. Microbiol. Biotechnol. 25, 454-458
  11. Lee, B. H. and S. H. Lee. 1994. Production of Bluish Purple Pigment from Streptomyces californicus KS - 89. Korean J. Biol. Bioeng. 9, 147-156
  12. Lee, H. J., j. S. Kim, G. Y. Heo, K. B. Lee, I. K. Rhee and K. S. Song. 1999. Inhibitory activities of Basidiomycetes on prolyl endopeptidase, acetylcholine esterase and coagulation. J. Korean Soc. Agri. Chem. Biotechnol. 42, 336-343
  13. Lin, C. F. 1973. Isolation and cultural conditions of Monascus sp. for the production of pigment in a submerged culture. J. Ferment. Technol. 51, 107-114
  14. Lin, C. F. and H. lizuka. 1982. Production of extracellular pigments by mutant of Monascus Kaoliang sp. nov. Appl Environ. Microbiol. 43, 671-676
  15. Oshima, M., N. Ishizaki, A. Handa, Y. Tonooka and N. Kanda. 1981. Formation of a Purplish-Red Pigment by Mixed Culture of Streptomyces propurpuratus with Other Microorganism. J. Ferment. Technol. 59, 209-213
  16. Shlomai, P., B. A. Ami and P. Margalith. 1991. Production of Carotene steroisomers by Phycomyces blokesleeanus. Appl. Microbiol. Biotechnol. 34, 458-462
  17. Sweny, J. G., M. C. Estrada-Valdes, G. A. Iacobucci, H. Sato and S. Sakamura. 1981. Photoprotection of the Red Pigments of Monascus anka in Aqueous Media by 1,4,6-Trihydroxynaphthalene. J. Agric. Food Chem. 29, 1189-1193 https://doi.org/10.1021/jf00108a023
  18. Wild, D., G. Toth and H. U. Humpf. 2002. New Monascus metabolite isolated from red yeast rice (angkak, red koji). J. Agric. Food Chem. 50, 3999-4002 https://doi.org/10.1021/jf020023s
  19. Williams, R. P. 1973. Biosynthesis of Prodigiosin, A Secondary Metabolite of Serrtia marcescens. Appl. Microbiol. 25, 396-402
  20. Yu, C. B. and Y. H. Jin. 1998. Isolation and cultural condition of Monascus sp. YH-69 for the Production of the Pigments. Korean J. of Life Science 8, 1-7

Cited by

  1. Biological Activity and Chemical Characteristics of Fermented Silkworm Powder by Mold vol.20, pp.2, 2010, https://doi.org/10.5352/JLS.2010.20.2.237
  2. Biological Activities of Ethanol Extracts from Monascus-Fermented Chinese Yam vol.21, pp.8, 2011, https://doi.org/10.5352/JLS.2011.21.8.1142
  3. Quality characteristics of sausage added red yeast rice vol.20, pp.6, 2013, https://doi.org/10.11002/kjfp.2013.20.6.805