Results 51 to 60 of about 10,113 (179)

Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate

Frontiers in Sustainable Food Systems, 2022
The aim of this study was to show how maltose production residues can be used to obtain natural pigments by Monascus ruber CCT 3802 in solid and submerged cultures.
Camila Fernanda Dias Oliveira, Lígia Alves da Costa Cardoso, Francielo Vendruscolo   +2 more
doaj   +1 more source

Core Steps to the Azaphilone Family of Fungal Natural Products

ChemBioChem, Volume 22, Issue 21, Page 3027-3036, November 3, 2021., 2021
Azaphilones are a polyketide‐based family of fungal natural products with a highly oxygenated bicyclic pyrone‐quinone structure, many of which have useful and interesting bioactivities. This minireview reveals the common steps in azaphilone biosynthetic pathways to aid the use of genome mining to identify orphan azaphilone biosynthetic gene clusters ...
Katherine Williams, Claudio Greco, Andrew M. Bailey, Christine L. Willis   +3 more
wiley   +1 more source

Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation

Food Science &Nutrition, Volume 9, Issue 9, Page 4855-4862, September 2021., 2021
Thermal degradation and half‐life value of the red Monascus purpureus pigments were analyzed using response surface methodology followed by a first‐order kinetic reaction. The major aim of this study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation processes.
Fatemeh Abdollahi, Mahshid Jahadi, Mehrdad Ghavami   +2 more
wiley   +1 more source

Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

Food Science &Nutrition, Volume 9, Issue 5, Page 2676-2685, May 2021., 2021
In this study, Ultrasonication was replaced with traditional preservatives of low‐fat mayonnaise. Shelf life of low‐fat mayonnaise increase with its ultrasonication. Molds, yeasts, and other spoiling micro‐organisms can be controlled with ultrasonication Micrographs of SEM can be successfully used for texture changes of sonicated low‐fat mayonnaise ...
Rojin Tavakoli, Mostafa Karami, Samira Bahramian, Ario Emamifar   +3 more
wiley   +1 more source

Hybridorubrins A–D: Azaphilone Heterodimers from Stromata of Hypoxylon fragiforme and Insights into the Biosynthetic Machinery for Azaphilone Diversification

Chemistry – A European Journal, Volume 27, Issue 4, Page 1438-1450, January 18, 2021., 2021
Two become one! Hybridorubrins A–D, unprecedented bis‐azaphilones isolated from the stromata of the ascomycete Hypoxylon fragiforme, are composed of mitorubrin‐ and fragirubrin‐type moieties. As revealed by genome analysis, two distantly located biosynthetic gene clusters work together to form these precursors. In contrast to their building blocks, the
Kevin Becker, Sebastian Pfütze, Eric Kuhnert, Russell J. Cox, Marc Stadler, Frank Surup   +5 more
wiley   +1 more source

Lipid Profile and Vascular Remodelling in Young Dyslipidemic Subjects Treated with Nutraceuticals Derived from Red Yeast Rice

Cardiovascular Therapeutics, Volume 2021, Issue 1, 2021., 2021
Background and Aims. A relevant role is emerging for functional foods in cardiovascular prevention. The aim of this study was to assess the effect of a nutraceutical multitargeted approach on lipid profile and inflammatory markers along with vascular remodelling in a cohort of dyslipidemic subjects without history of cardiovascular (CV) disease ...
Massimo Puato, Alberto Zambon, Chiara Nardin, Elisabetta Faggin, Raffaele Pesavento, Alice Spinazzè, Paolo Pauletto, Marcello Rattazzi, John D. Imig   +8 more
wiley   +1 more source

Enhancement of Monacolin K Production by Intergeneric Hybridization between Monascus purpureus (Arg-) and Monascus ruber (Thi-, Met-) Auxotrophs

Journal of Pure and Applied Microbiology, 2023
This study aims to reconcile industrially suitable strains of higher red pigment producing Monascus purpureus MPA5 and higher Monacolin K producing Monascus ruber MRA7, were tried to fuse for development of increased efficacy of targeted secondary ...
Anindita Sinha, Keka Sarkar
doaj   +1 more source

PRODUCTION AND APPLICATION OF NATURAL FOOD PIGMENTS BY MONASCUS RUBER USING POTATO CHIPS MANUFACTURING WASTES [PDF]

Bulletin of Pharmaceutical Sciences. Assiut University, 2021
This work was established for using potato chips manufacturing wastes as a substrate for the production of food colorant pigments by Monascus ruber Went AUMC 5705, then it was utilized individually for coloring some food products (drops sweets).
Hossam E. F. Abdel-Raheam, Sedky H. A Hassan, Maysa M. A. Ali   +2 more
doaj   +1 more source

Monascus ruber: A Rare Cause of Onychomycosis

Journal of Emerging Infectious Diseases, 2016
We report a case of onychomycosis from a 71-year old man which was caused by Monascus ruber. The diagnosis was based on culture morphological characteristics on Sabouraud’s Dextrose agar and Malt Extract agar. The patient was successfully treated with oral terbinafine.
Dabet Rynga, Malini R Capoo, Swati Varshney, Ramesh V   +3 more
openaire   +1 more source

Characterization of the asexual developmental genes brlA and wetA in Monascus ruber M7

Fungal Genetics and Biology, 2021
Monascus spp. are widely used in the production of monacolin K and food- grade pigments in East Asia. In Aspergillus species, the three transcription factors BrlA → AbaA → WetA sequentially function as the central activators of asexual development (conidiation), leading to the formation of conidiophores.
Jia, Lili, Yu, Jae-Hyuk, Chen, Fusheng, Chen, Wanping   +3 more
openaire   +3 more sources