• Korean Journal of Pharmacognosy
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• v.29 no.3
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• pp.204-208
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• 1998

Geniposide, an iridoid glucoside, has been isolated from the butanol fraction of Gardenia jasminoides Ellis (Rubiaceae). The component was found to be transformed into the blue pigments by some aerobic bacteria, suggesting that geniposide is the precursor for the formation of pigments after converting into genipin, an aglycon of geniposide, by ${\beta}-glucosidase$. Some bacteria having a ${\beta}-glucosidase$ activity did not form the pigments, which may mean that the formation of pigments can only be occurred by the reaction of any enzyme or compound in the pigment-producing bacteria.

• KSBB Journal
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• v.22 no.5
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• pp.271-277
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• 2007

Natural pigments have many applications like colouring agent, pigments, food additives, and antiseptics. At present, instead of synthetic pigments that have contributed to the development of industry, many kinds of natural pigments have been developed. The constituents of gardenia fruits, Gardenia jasminoides ELLIS, are traditionally known as herb medicine and natural dyes/pigments due to the customer is needs. The fruits produce yellow carotenoid pigments and iridoid compounds. The two main components in the yellow pigments are called crocin and crocetin. The extraction mode of yellow pigment from Gardenia is depended upon the extraction time, temperature, and volume of solvent. Red pigments or blue pigments formed from geniposide and amino acids have been reported a lot. Geniposide, the principal iridoid glucoside contained in gardenia fruit, was hydrolyzed to genipinic acid or genipin as a precursor for the pigment by enzymatic or chemical reaction. These red or blue pigments prepared with materials hydrolyzed of geniposide and amino acid and had properties governed by the electrostatic character of the amino acid. The pigments showed good stability to heat and pH but were gradually bleached by light while the other natural pigments are unstable in light, heat, acid, and base solution. The safety of the pigments was considered to be of little virulences in comparison to synthetic pigments.

• Journal of Applied Biological Chemistry
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• v.44 no.4
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• pp.190-193
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• 2001

Genipin, aglycone of geniposide isolated from fruits of Gardenia jasminoides, was transformed into blue pigments through reaction with glycine and methylamine. The blue pigments formed from glycine-reacted genipin were passed through Bio-Gel P-2 resin yielding fractions GG1 and GG2, and those from methylamine-reacted genipin were separated into fractions GM1-GM4. The first eluted higher molecular-weight fractions, GG1 and GM1, had higher tinctorial strength than the later eluted lower molecular-weight fractions, GG2 and GM2-GM4, respectively. $^1H-NMR$ spectra of GG1 and GM1 showed very broad peaks indicating that structures of the pigments were highly polymeric. $^1H-NMR$ spectra of GG2, GM3, and GM4 showed several sharp peaks at aliphatic and aromatic regions with accompanying broad peaks, although the spectrum of GM2 was rather simple. Determination of the structural and physical nature of the isolated pigments is in progress.

• Tuberculosis and Respiratory Diseases
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• v.38 no.3
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• pp.287-296
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• 1991

Colonial morphology of the various yeasts often encountered in sputum or other clinical specimens was investigated on the corn meal-potato-yeast extract agar medium (GJCPY) containing orange-yellow pigments extracted from Gardenia jasminoides fruits in hopes of differential identification on primary cultures. The results obtained are as follows. 1) Cryptococcus neoformans which is a medically important yeast and whose colony showed brown to purple brown on GJCPY medium was distinguishable not only from buff colored Cr. laurentii after one week incubation but also from Candida spp. 2) Colony color of Candida albicans, a most common species in sputum specimens and of Ca. parapsilosis, a rare isolate, remained unchanged even after 15 days incubation. 3) Ca. tropicalis, second common isolate from sputums and Ca. krusei, a rare isolate, formed a characteristic rough and wrinkled colonies that permit to differentiate them from others. 4) Rare isolates, Ca. guilliermondii and Ca. lusitaniae, turned to prussian blue within three days of incubation. 5) Torulopsis sp. and Saccharomyces cerevisiae showed glossy grayish blue or light blue after one week incubation. The findings clearly showed that Ga. jasminoides pigments medium was useful to the morphological differentiation of medically important yeasts that were often encountered in sputum or other clinical specimens.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1184-1187
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• 1999

The Gardenia jasminoides yellow pigment and converted pigments were completely separated by Amberlite XAD-4 column chromatography. These Pigments were gel filtrated on Sephadex LH-20 column chromatography. The characteristics of absorption spectra of eluate and fractionated pigments were investigated. The pigment converted by Lactobacillus plantarum showed a single blue color with an absorption peak at 588 nm and its molecular size was bigger than that of crocetin. The pigment, converted by Staphylococcus epidermidis, Showed blue-green color, which was composed of yellow color with an absorption peak at 418 nm and blue color at 588 nm. Molecular size of the yellow pigment was smaller than crocetin and that of blue color.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.106-109
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• 1999

Storage stability of the blue-green pigment, which was converted from Gardenia jasminoides yellow pigment by Staphylococcus epidermides and Gardenia jasminoides yellow pigment, were investigated at various conditions of light, temperature, inorganic ion and pH, The factors that cause the discoloration were light and temperature $(above\;40^{\circ}C)$. The effects of light and temperature on storage stability of blue-green pigment were less than those of Gardenia jasminoides yellow pigment. Also, the effect of light was decreased by using green filter. There were no significant effects of pH and inorganic ion on both pigments.

• Applied Biological Chemistry
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• v.41 no.5
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• pp.399-404
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• 1998

Genipin was obtained from hydrolysis of geniposide isolated from gardenia fruits with ${\beta}-glucosidase$. Reaction of genipin with glycine, alanine, histidine, lysine, phenylalanine and glutamate in aqueous buffer solution converted colorless starting materials to blue pigments. Effect of pH for the formation of blue pigments was tested using UV/Vis spectrophotometer. The optimum pH for the formation of blue pigments was 7.0. No pigment and trace amounts were formed at acidic (pH 3.0) and alkaline (pH 12.0) conditions, respectively. The amount and tincture of blue color were distinct with different amino acids. In contrast with lysine $({\lambda}_{max}=573\;nm)$, glycine $({\lambda}_{max}=595\;nm)$, phenylalanine $({\lambda}_{max}=602\;nm)$ and alanine $({\lambda}_{max}=595\;nm)$, the reaction of genipin with histidine $({\lambda}_{max}=601\;nm)$ and glutamate $({\lambda}_{max}=601\;nm)$ produced relatively small amounts of blue pigments. Rate constants for the formation of blue pigments from genipin with amino acids at various temperatures $(60,\;70,\;80,\;90^{\circ}C,\;pH\;7.0\;phosphate\;buffer)$ were obtained. Rate constants of genipin with basic amino acids were larger than neutral or acidic amino acids. Arrhenius activation energies of the formation of blue pigments indicated that activation energy of glycine $(E_A=9.8\;kcal/mol)$ was especially lower than those of other amino acids $(E_A=13.3{\sim}15.4\;kcal/mol)$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.880-884
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• 2005

Yellow pigment of Gardenia jasminoides was converted into new pigment by whole-cell biotransformation of thirteen different microbial species. The color value of the biotransformed pigment, which was produced by Streptococcus mutans MK-34, was higher than those of other biotransformed pigments. The biotransformed pigment produced by S. mutans MK-34 dispalyed an characteristic absorption peak at 588 nm and the absorption value increased during the incubation in a jar fermentor. The effects of light and temperature $(60^{\circ}C)$ on storage stability of the biotransformed pigment were investigated. As a result, the biotransformed pigments produced by Streptococcus mutans and Bacillus subtilis were more stable than Gardenia jasminoides yellow pigment during storage.

• The Korean Journal of Mycology
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• v.19 no.2
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• pp.136-142
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• 1991

Colonial morphology of the various yeasts grown on the yeast morphology agar me­dium containing orange-yellow pigments extracted from the fruits of Gardenia jasminoides (GJPM) was investigated in hopes of the differential identification of yeasts on primary cultures. Colonies of Candida lusitaniae and Ca. guilliermondii on GJPM turned to prussian blue within three days of incubation and Ca. tropicalis and Ca. viswanathii turned to bluish gray but the latter species turned to deep blue after 7 days. Ca. krusei, Saccharomyces cerevisiae, and Torulopsis glabrata showed neutral gray, grayish green, and baby blue respectively after one or two weeks. However, the colonies of Ca. albicans and parapsilosis remained unchanged even after 20 days. Colonial color of Cryptococ­cus neoformans showing brown to purple brown was distinguishable not only from buff color of Cr. laurentii after one or two weeks incubation but also from those of Candida spp. Growth of certain species was promoted on GJPM. The findings clearly showed that Ga. jasminoides pigments medium was useful to the morphological differentiation of medically important yeasts which were often encountered in sputum or other clinical specimens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1147-1151
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• 2001

We investigated stabilities of blue pigment extracted from Gardenia jasminoides at various conditions to check its applicability for beverages. Gardenia blue pigment with maximum absorption at 587 nm was obtained from the reaction of glycine and genipin (aglycone of geniposide). The blue pigment was found to be relatively unstable at acidic pH but very stable at alkaline conditions with half-life values of 102 days and 126 days at PH 9.0 and PH 11.0, respectively. The pigment also showed high thermal stability with half-life value of 55, 18, and 2 days at 50, 70, and 9$0^{\circ}C$, respectively. The addition of inorganic ions, sugars, and amino acids to model beverage containing this blue pigment increased retention rate at room temperature while addition of vitamin C decreased the stability. The sensory evaluation of the model beverage showed that inorganic ions and amino acids increased overall acceptability, indicating that the blue pigments of Gardenia jasminoides can be used as a natural colorant for leverage.