IMPROVEMENT OF ORGANIC RED PIGMENT PRODCUTION BY MONASCUS PURPUREUS TISTR3651 USING PATHUMTHANI-1 RICE-BASED MEDIUM IN SUBMERGED AND SOLID-STATE FERMENTATION
DOI:
https://doi.org/10.22159/ijap.2021.v13s1.Y0103Keywords:
Natural pigment, Monascus purpureus, Submerged fermentation, Solid-state fermentation, Agricultural productAbstract
Objective: This research is to study the production of natural red pigment by Monascus purpureus TISTR3615 in the submerged and solid-state
fermentation system using Pathumthani-1 rice as a carbon source.
Methods: The antioxidant activity of the red pigment was evaluated in vitro 2,2-diphenyl-1-picrylhydrazyl (DPPH), ABTS radical scavenging assay,
and ferric-reducing antioxidant power (FRAP) assay, including total phenolic compound.
Results and Discussion: The maximum of red pigment production was 0.55±0.02/ml (OD 680 nm) after incubation at 30°C for 24 days. The
antioxidant activity based on inhibition DPPH (%), ABTS radical scavenging activity (%), and FRAP activity (mM Fe2+/g) was 97.80±1.51,
68.64±0.46, and 0.32±0.021, respectively. The total phenolic content was 164.78±2.82 μg GAE/mg.
Conclusion: It was estimated that Monascus pigments, leading to nutraceutical and pharmaceutical applications, cosmetic industry, and food
industry.
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extract. Am J Biochem Biotechnol 2015;5:49-52.
2. Joshi VK, Anjubala AD, Bhushan S. Microbial pigments. Indian J
Biotechnol 2003;2:362-9.
3. Prescott SC, Dunn CC. Industrial Microbiology. 3rd ed. New York:
McGraw Hill; 1959.
4. Panesar R, Kaur S, Panesar PS. Production of microbial pigments
utilizing agro-industrial waste: A review. J Food Sci 2015;1:70-6.
5. Campoy S, Rumbero A, Martin JF, Liras P. Characterization of a
hyperpigmenting mutant of Monascus purpureus IB1: Identification
of two novel pigment chemical structures. Appl Microbiol Biotechnol
2006;70:488-96.
6. Zhou B, Wang J, Pu Y, Zhu M, Liu S, Liang S. Optimization of
culture medium for yellow pigments production with Monascus anka
mutant using response surface methodology. Eur Food Res Technol
2009;228:895-901.
7. Fabre CE, Santerre AL, Loret MD, Baberian R, Parailleux A, Goma G.
Production and food application of the red pigments of Monascus ruber.
J Food Sci 1993;58:1099-103.
8. Lin YL, Wang TH, Lee MH, Su NW. Biologically active components
and nutraceuticals in the Monascus fermented rice: A review. Appl
Microbiol Biotechnol 2008;7795:965-73.
9. Kumar A, Verma U, Sharma H. Antibacterial activity Monascus purpureus
(red pigment) isolated from rice malt. Asian J Biol Life Sci 2012;1:252-5.
10. Rajasekaran A, Kalaivani M. Hypolipidemic and antioxidant activity of
aqueous extract of Monascus purpureus fermented Indian rice in high
cholesterol diet fed rats. Turk J Med Sci 2011;41:25-32.
11. Dhale MA, Divakar S, Kumar SU, Vijayalakshmi G. Isolation and
characterization of dihydromonacolin-MV from Monascus purpureus for
antioxidant properties. Appl Microbiol Biotechnol 2007;73:1197-202.
12. Nimnoi P, Pongsilp N, Lumyoung S. Utilization of agro-industrial
products for increasing red pigment production of Monascus purpureus
AHK12. Chiang Mai J Sci 2015;42:331-8.
13. Kodama DH, Gonçalves A, Lajolo FM, Genovese MI. Flavonoids, total
phenolic and antioxidant capacity: Comparison between commercial
green tea preparations. Food Sci Technol 2010;30:1077-82.
14. Surachai T, Khemjira J, Warachate K. Total antioxidant capacity of Thai
herbal teas by the ferric reducing antioxidant power. Appl Mech Mater
2019;886:46-51.
15. Valgas C, Souza SM, Smânia EF, Smânia AJ. Screening methods to
determine antibacterial activity of natural products. Braz J Microbiol
2007;38:369-79.
16. Chairote E, Chairote G, Lumyoung S, Red yeast rice prepared from
Thai glutinous rice and the antioxidant activities. Chiang Mai J Sci
2009;36:42-9.
17. Silbir S, Goksungur Y. Natural red pigment production by Monascus
purpureus in submerged fermentation systems using a food industry
waste; brewer’s spent grain. Foods 2019;8:1-14.
18. Saithong P, Chitisankul WT, Nitipan S. Comparative study of red yeast
rice with high monacolin K, low citrinin concentration and pigments in
white rice and brown rice. Czech J Food Sci 2019;37:75-80.
19. Srianta, I Nugerahani I, Kusumawati N, Suryatanijaya E, Subianto
C. Therapeutic antioxidant activity of Monascus fermnted durian
seed: A potential functional food ingredient. Int J Nutr Public Health
2014;7:53-9.
20. Srianta I, Zubaidah E, Estiasih T, Iuchi Y, Harijono H, Yamada M.
Antioxidant activity of pigments derived from Monascus purpureus
fermented rice, corn, and sorghum. Int Food Res J 2017;24:1186-91.
21. Pengnoi P, Mahawan R, Khanongnuch C, Lumyoung S. Antioxidant
properties and production of monacolin K, citrinin, and red pigments
during solid-state fermentation of purple rice (Oryzae sativa) varieties
by Monascus purpureus. Czech J Food Sci 2017;35:32-9.
22. Lee YL, Yang JH, Mau JL, Antioxidant properties of water extracts from
Monascus fermented soybeans. J Food Biochem 2008;106:1128-37.
23. Rajendran P, Bharnthidasan R, Sureshkumar K Analysis of phytocomponent
in raw and treated sugarcane juice. Int J Curr Microbiol
Appl 2017;6:51-61.
24. Parthipan B, Suky MG, Mohan VR. GC-MS analysis of
phytocomponents in Pleiospermium alatum (Wall. Ex Wight and Arn.)
Swingle, (Rutaceae). J Pharmacogn Phytochem 2015;4:216-22.
Published
31-01-2021
How to Cite
TECHAOEI, S., JARMKOM, K., DUMRONGPHUTTIDACHA, T., & KHOBJAI, W. (2021). IMPROVEMENT OF ORGANIC RED PIGMENT PRODCUTION BY MONASCUS PURPUREUS TISTR3651 USING PATHUMTHANI-1 RICE-BASED MEDIUM IN SUBMERGED AND SOLID-STATE FERMENTATION. International Journal of Applied Pharmaceutics, 13(1), 47–50. https://doi.org/10.22159/ijap.2021.v13s1.Y0103
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