Polyaromatic resin HP-20 induced accumulation of intermediate azaphilones in Monascus purpureus ΔmppC and Δmpp7 strains.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of microbiology and biotechnology"
DOI: 10.0414/jmb.1902.02036
Abstract: Monascus purpureus recombinant mppC and mpp7 knockout strains were subjected to extractive fermentation in the context of azaphilone pigment production. Inclusion of Diaion HP-20 resin resulted in the selective production of unreduced azaphilone congeners, in… read more here.
Keywords: resin; mppc; monascus purpureus; mppc mpp7 ... See more keywords
Monascin & Ankaflavin - Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Biotechnology and applied biochemistry"
DOI: 10.1002/bab.2336
Abstract: Monascus purpureus species yield beneficial secondary metabolites copiously including Monascus pigments which are broadly used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow… read more here.
Keywords: biosynthesis monascus; monascus; monascin ankaflavin; monascus purpureus ... See more keywords
Biosynthesis of selenium nanoparticles of Monascus purpureus and their inhibition to Alicyclobacillus acidoterrestris
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108366
Abstract: Abstract Alicyclobacillus acidoterrestris is a kind of acid-resistant and heat-resistant gram-positive bacteria which can produce undesirable odors, causing fruit juice spoilage. However, conventional industrial sterilization methods cannot kill this bacterium. Antimicrobial nanoparticles could serve as… read more here.
Keywords: monascus purpureus; nanoparticles monascus; biosynthesis selenium; selenium ... See more keywords
Systematic Metabolic Engineering for the Production of Azaphilones in Monascus purpureus HJ11.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07588
Abstract: Fungal azaphilones have attracted considerable interest as they exhibit great potential in food and pharmacological industries. However, there is a severe bottleneck in the low production in wild strains and the ability to genetically engineer… read more here.
Keywords: systematic metabolic; engineering; production; monascus purpureus ... See more keywords
Coordinated Synthesis of Pigments Differing in Side Chain Length in Monascus purpureus and Investigation of Pigments and Citrinin Relation
Sign Up to like & getrecommendations! Published in 2025 at "Journal of Agricultural and Food Chemistry"
DOI: 10.1021/acs.jafc.4c09653
Abstract: The Monascus fungi have traditionally been used in Asia for food coloring. Unfortunately, the most well-known species, Monascus purpureus, very often produce mycotoxin citrinin in addition to pigments, which poses a significant problem for the… read more here.
Keywords: monascus purpureus; citrinin; side chain; side ... See more keywords
Efficient Production of Natural Yellow Azaphilone Pigments from Monascus purpureus Regulated by Microparticle-Triggered Stress.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.5c05969
Abstract: Interaction with inert substances can profoundly affect the biosynthesis of metabolites in microorganisms. Here, we show that SiO2 microparticles cause changes in the cell morphology of Monascus purpureus. SiO2 also more than doubles the titer… read more here.
Keywords: azaphilone pigments; monascus purpureus; efficient production; yellow azaphilone ... See more keywords
The molecular mechanisms of Monascus purpureus M9 responses to blue light based on the transcriptome analysis
Sign Up to like & getrecommendations! Published in 2017 at "Scientific Reports"
DOI: 10.1038/s41598-017-05990-x
Abstract: Light is an important environmental factor that regulates various physiological processes of fungi. To thoroughly study the responses of Monascus to blue light, transcriptome sequencing was performed on mRNAs isolated from samples of Monascus purpureus… read more here.
Keywords: blue light; metabolism; monascus purpureus; light ... See more keywords
Antioxidative, anti-inflammatory, and anticancer properties of the red biopigment extract from Monascus purpureus (MTCC 369).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.14249
Abstract: In this study, the Monascus purpureus (MTCC 369) extracted biopigment produced by solid-state fermentation was evaluated for its therapeutic potential using human prostate LNCaP cells. Antioxidant efficacy of the red biopigment determined using 2,2 diphenyl-1-picrylhydrazyl,… read more here.
Keywords: biopigment; expression; anti inflammatory; monascus purpureus ... See more keywords
Increased Water-Soluble Yellow Monascus Pigment Productivity via Dual Mutagenesis and Submerged Repeated-Batch Fermentation of Monascus purpureus
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.914828
Abstract: Monascus pigments (MPs) have been used in the food industry for more than 2,000 years and are known for their safety, bold coloring, and physiological activity. MPs are mainly yellow (YMPs), orange (OMPs), and red (RMPs).… read more here.
Keywords: dual mutagenesis; yellow monascus; monascus; monascus purpureus ... See more keywords
The pharmacology and mechanism of action of Monascus purpureus Went: a scoping review
Sign Up to like & getrecommendations! Published in 2025 at "Frontiers in Pharmacology"
DOI: 10.3389/fphar.2025.1600460
Abstract: Objective The aim of this study is to review the recent studies on the pharmacology and mechanism of action of Monascus purpureus Went, analyze its medicinal value, and explore future research directions. Method A scoping… read more here.
Keywords: review; monascus purpureus; pharmacology; purpureus went ... See more keywords
Nutritional Value Improvement of Oats by Solid-State Fermentation with Monascus purpureus
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14101703
Abstract: With increasing research, the nutritional value of oats is gaining recognition. Fermentation is an emerging biotransformation pattern that changes the nutritional structure of whole grains. Currently, research on whole-grain fermentation is relatively focused on phenolic… read more here.
Keywords: fermentation; monascus purpureus; solid state; nutritional value ... See more keywords