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Ascomycota as a source of natural colorants

  • Biotechnology and Industrial Microbiology - Review
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Abstract

In the last few decades, there has been a great demand for natural colorants. Synthetic colorants are known to be easy to produce, are less expensive, and remain stable when subjected to chemical and physical factors. In addition, only small amounts are required to color any material, and unwanted flavors and aromas are not incorporated into the product. Natural colorants present in food, in addition to providing color, also have biological properties and effects that aid in the prevention and cure of many diseases. The main classes of colorants produced by phylum Ascomycota include polyketides and carotenoids. A promising producer of colorants should be able to assimilate a variety of sources of carbon and nitrogen and also exhibit relative stability. The strain should not be pathogenic, and its product should not be toxic. Production processes should also provide the expected color with a good yield through simple extraction methods. Research that seeks new sources of these compounds should continue to seek products of biotechnological origin in order to be competitive with products of synthetic and plant origin. In this review, we will focus on the recent studies on the main producing species, classes, and metabolic pathways of colorants produced by this phylum, historical background, impact of synthetic colorants on human health and the environment, social demand for natural colorants and also an in-depth approach to bioprocesses (influences on production, optimization of bioprocess, extraction, and identification), and limitations and perspectives for the use of fungal-based dyes.

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Funding

We would like to thank Fundação de Amparo à Pesquisa do Estado do Amazonas (FAPEAM) for the funding of the research by Luciana Aires de Oliveira under the Universal Call FAPEAM-006/2019 and for the POSGRAD 2021 grant. All the authors also thank the other funding agencies involved: CNPq, CAPES, and FINEP. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES) – Finance Code 001.

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  1. Programa de Pós-Graduação Em Biodiversidade E Biotecnologia da Rede BIONORTE, Universidade Do Estado Do Amazonas (UEA), Av. Carvalho Leal, 1777, Manaus, Amazonas, 69065-001, Brazil

    Luciana Aires de Oliveira, Walter Oliva Pinto Filho Segundo, Hector Henrique Ferreira Koolen & João Vicente Braga de Souza

  2. Laboratório de Micologia, Instituto Nacional de Pesquisas da Amazônia (INPA), Av. André Araújo 2936, Manaus, Amazonas, 69080-971, Brazil

    Luciana Aires de Oliveira, Walter Oliva Pinto Filho Segundo & João Vicente Braga de Souza

  3. Escola Superior de Tecnologia, Universidade Do Estado Do Amazonas (UEA), Av. Darcy Vargas 1200, Manaus, Amazonas, 69050-020, Brazil

    Érica Simplício de Souza

  4. Grupo de Pesquisas Em Metabolômica E Espectrometria de Massas, Universidade Do Estado Do Amazonas (UEA), Av. Carvalho Leal, 1777, Manaus, Amazonas, 69065-001, Brazil

    Eldrinei Gomes Peres & Hector Henrique Ferreira Koolen

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  1. Luciana Aires de Oliveira
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  2. Walter Oliva Pinto Filho Segundo
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  6. João Vicente Braga de Souza
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Contributions

All authors contributed to the article’s conception and design. Luciana Aires de Oliveira e João Vicente Braga de Souza had the idea for the article. Luciana Aires de Oliveira, Walter Oliva Pinto Filho Segundo, and Eldrinei Gomes Peres performed the literature search and data analysis. Luciana Aires de Oliveira wrote the first draft of the manuscript. Hector Henrique Ferreira Koolen critically revised the work. Luciana Aires de Oliveira, João Vicente Braga de Souza, and Eldrinei Gomes Peres wrote the later and final drafts, and all the authors read and approved the final manuscript.

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Correspondence to João Vicente Braga de Souza.

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de Oliveira, L.A., Segundo, W.O.P.F., de Souza, É.S. et al. Ascomycota as a source of natural colorants. Braz J Microbiol 53, 1199–1220 (2022). https://doi.org/10.1007/s42770-022-00768-4

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