Extractive fermentation of Monascus purpureus promotes the production of oxidized congeners of the pigment azaphilone

摘要: Monascus is a source of food colorant with high productivity the pigment azaphilone. azaphilone (MAz) biosynthesized through single non-reducing polyketide pathway, major components which are ankaflavin (1), monascin (2), rubropunctatin (3) and monascorubrin (4); valuable biological activities have been reported for these compounds. Thus, various culture conditions were explored to reduce cost ingredients, enhance modulate compound composition. In present study, we examined an extractive fermentation (EF) method Diaion HP-20 resin (HP20) in direct comparison previously involving Triton X-100 (TX100) explore modulated production MAzs. We employed wild-type purpureus as well two derivative recombinant strains (ΔmppG ΔmppE) that known differential MAz profiles strain. The HP20 was capable modulating profile favor orange MAzs 3 4, oxidized congeners this class, TX100-a phenomenon not observed TX100 EF anka. These finding substantiate can be selective diversifying used Az production.