• Korean Journal of Microbiology
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• v.41 no.2
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• pp.130-134
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• 2005

Isolation of a pigment overproducing mutant, P-57, by ultraviolet irradiation of Monascus purpureus KCCM 60016 and investigation of the optimal conditions for pigment production of the mutant were carried out. P-57 mutant produced pigment on solid state culture. Unpolished rice was the best cereal source for pigment production among eight kinds of tested cereal sources for the solid culture of the mutant. The optimal culture condition for pigment production were obtained from the cultivated at $30^{\circ}C,\;90\%$ humidity for 30 days. The P-57 mutant strain showed the best pigment productivity of 160.0 unit at red pigment, 193.6 unit at orange pigment, and 141.6 unit at yellow pigment on solid state culture under optimal condition.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.41-49
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• 2019

Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of $35^{\circ}C$ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration.

• Journal of Life Science
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• v.30 no.5
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• pp.468-475
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• 2020

The purpose of this study was to investigate antioxidant activity and cell differentiation effects of Monascus purpureus pigment on osteoblast-like MC3T3-E1 cell. In order to examine the antioxidant activities of Monascus purpureus pigment, DPPH radical scavenging, ABTS radical scavenging and SOD-like activities were investigated. DPPH radical and ABTS radical scavenging activities of Monascus purpureus pigment were increased in a dose-dependent manner, and maximum activity were 94% and 99% at a concentration of 1,000 ㎍/ml, respectively. Additionally, SOD-like activity of Monascus purpureus pigment showed 62% at a concentration of 1,000 ㎍/ml. MC3T3-E1 cells did not show cytotoxicity in the concentration range of Monascus purpureus pigment 1~100 ㎍/ml. The ALP activity was increased by addition of Monascus purpureus pigment, and the maximum activity was 124% as compared with control. In addition, nodule formation, a late differentiation factor for bone formation, was increased by adding Monascus purpureus pigment compared to control. These results suggest that Monascus purpureus pigment is expected to be a natural source for developing functional materials to prevent bone-related diseases by osteoblast differentiation.

• Korean Journal of Microbiology
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• v.41 no.2
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• pp.135-139
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• 2005

Antioxidant activity of monascus pigment of Monascus purpureus P-57 mutant was studied. Methanol extract from monascus pigment was separated into five organic solvent fractions; hexane, chloroform, ethyl acetate, butanol and water fractions. Hexane fraction showed the highest free radical scavenging effect on 1,l-diphenyl-2-picryl hydrazyl(DPPH), and the strongest inhibitory effect against xanthine oxidase, followed by chloroform fraction. But butanol and water fraction did not show inhibitory effect against the enzyme. Lineweaver-Burk plot showed that hexane fraction inhibited xanthine oxidase by non-competitive mode.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.164-169
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• 2004

We had screened the Monascus strain capable of producing monacolin K dominantly among 29 Monascus strains. Red yeast rice was prepared by culturing each Monascus sp. with 200 g of steamed rice (12$0^{\circ}C$, 20 min) at 3$0^{\circ}C$ for 10 days and drying at 8$0^{\circ}C$ for 20 min. As a result, red yeast rice cultured by M. purpureus ATCC16457, M. purpureu IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595 and M. kaoliang ATCC 46596 produced lots of red pigment and monacolin K. An unidentified Monascus sp. showed the highest productivityof red pigment and monacolin K among 29 Monascus strains. Its production of red pigment and monacolin K was 1.3∼39 times and 2.4∼8 times higher than other strains, respectively. Although the morphological characteristics of unidentified Monascus strain were a little different from the typical M. purpureus, it was identified as M. purpureus CBS 281.34 from the result of sequencing of ITS (Internal transcribed spacer) and 28S ribosomal RNA (partial).

• Microbiology and Biotechnology Letters
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• v.34 no.3
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• pp.250-256
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• 2006

The optimum cultural conditions for production of Monascus natural pigment by Monascus purpureus MK2 were investigated in submerged culture. This strain was showed the maximum production of monascus natural pigment in the optimal medium of 3.0% wheat flour, 0.15% $NaNO_3$, 0.2% $K_{2}HPO_4$ and 0.05% $MgSO_4{\cdot}7H_{2}O$, at pH 7.0. The maximum production of this pigment was achieved at $30^{\circ}C$ for 7 day cultivation under 130 rpm shaking. At optimal condition, Monascus purpureus MK2 produced 29.10, 36.84 and 48.92 units of yellow, orange and red pigment, respectively.

• KSBB Journal
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• v.20 no.1 s.90
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• pp.66-70
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• 2005

Optimization of culture conditions for pigment production of Monascus purpureus P-57 mutant was investigated in liquid culture. The optimum composition of medium for the pigment production was $4\%$ rice power, $0.1\%$ beef extract, $0.03\%$ glutamic acid, $0.1\%\;MgSO_4{\cdot}7H_2O,\;0.25\%\;KH_2PO_4$, the optimum initial pH was 5.0. And the optimum culture conditions was at $30^{\circ}C$ for 8 days under 150 rpm with shaking. M. purpureus P-57 mutant produced the highest pigment as 356.04 units at red pigment and as 268.20 units at yellow pigment, and produced high cell mass as 15.00 g/L in liquid culture under the optimum conditions.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.15-19
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• 1997

The stability of monascin yellow pigment isolated from Monascus purpureus was determined over a period of storage for the wide range of pH, various metal ions and antioxidants. The absorption maximum of monascin pigment was 385 nm. Monascin pigment was more stable in acid solutions than in alkaline (pH 9 and pH 11) during storage period. It was also observed the reduction of absorption was occur after 3 days storage. The stability of monascin pigment was not changed by adding the various metal ions of the concentration of 10-4 M, however, it was unstable by adding the Zn2+, Al3+ and Fe3+ of 103- M concentration. The antioxidants. BHA, BHT, cysteine and L-ascorbic acid, have no effects on the stability of monascin yellow pigment. Thus, it may be concluded that the monascin pigment is stable and useful food additives as the natural colorant except for the alkaline food and food containing the Zn2+, Al3+ and Fe3+.

• Food Science and Preservation
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• v.9 no.4
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• pp.425-428
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• 2002

Growth and pigment formation in Genus Monascus(M. pilosus and M purpureus) related 15 kinds of culture media(Lin medium, SP medium, YM medium, YE medium, GMIN medium, SMO medium, MY medium, GY medium, Nishikawa medium, sucrose medium, stock culture, Mizutani medium, modified Lin medium, Toya medium and rice medium) were investigated. Mizutani medium and Lin medium among 15 kinds of the culture media showed good growth for M. pilosus, M purpureus, fresh mycelium weight cultivated for 10 days at 30$^{\circ}C$ was each 24.5∼26.9 or 15.9∼17.2 g/100 mL. The culture media which showed higher content of pigment production in two fungi were Lin medium(OD: 1.2 ∼ 1.6 and Mizutani medium(OD: 0.8 ∼ 1.0) that showed higher in M. pilosus.

• Food Science and Preservation
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• v.13 no.2
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• pp.192-197
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• 2006

The optimum cultural conditions for production of yellow pigment by Monascus purpureus MMK2 were investigated in liquid culture. Monascus purpureus MMK2 was shown to give the maximum production of yellow pigment in the medium containing of 3.0% wheat flour, 0.15% $NaNO_3$, 0.25% $Na_2HPO_4\;12H_2O\;and\;0.15%\;MgSO_4\;7H_2O$. The optimal culture conditions for temperature and initial pH were $30^{\circ}C$ and 6.5, respectively. The yellow pigment production reached a maximum level at the 7th day of cultivation.