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Efficient production of red Monascus pigments with single non-natural amine residue by in situ chemical modification

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Abstract

Filamentous fungi Monascus sp. has been utilized for fermentative production of food colorant (Red Yeast Rice) for more than 1000 years in China. The main colorant components of Red Yeast Rice are mixture of red Monascus pigments (RMPs) with various primary amine residues. In the present work, the non-natural primary amine p-aminobenzamide, exhibiting as non-involved in nitrogen microbial metabolism, nontoxicity to microbial cells, and chemical reactivity with orange Monascus pigments (OMPs), was screened. Based on the screened result, RMPs with the single p-aminobenzamide residue were produced by cell suspension culture in a nonionic surfactant micelle aqueous solution via in situ chemical modification of OMPs. Furthermore, in situ chemical modification of OMPs also provided a strategy for maintaining a relatively low OMP concentration and then efficient accumulation of high concentration of RMPs (3.3 g/l).

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Acknowledgements

This work was partially supported by Open Funding Project of the State Key Laboratory of Bioreactor Engineering.

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Authors and Affiliations

  1. State Key Laboratory of Microbial Metabolism, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, School of Pharmacy, Shanghai Jiao Tong University, Shanghai, 200240, China

    Yaolin Huang, Lujie Liu & Zhilong Wang

  2. State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, 200237, China

    Gaowei Zheng

  3. State Key Laboratory of Microbial Metabolism, School of Life Science and Biotechnology, Shanghai Jiao Tong University, Shanghai, 200240, China

    Xuehong Zhang

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  1. Yaolin Huang
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  2. Lujie Liu
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  3. Gaowei Zheng
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  4. Xuehong Zhang
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  5. Zhilong Wang
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Correspondence to Zhilong Wang.

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Huang, Y., Liu, L., Zheng, G. et al. Efficient production of red Monascus pigments with single non-natural amine residue by in situ chemical modification. World J Microbiol Biotechnol 35, 13 (2019). https://doi.org/10.1007/s11274-018-2585-6

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  • DOI: https://doi.org/10.1007/s11274-018-2585-6

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