Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli

https://doi.org/10.17221/430/2015-CJFSCitation:Guo-Ping Z., Ying-Qiu L., Jie Y., Kai-Yu C. (2016): Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli. Czech J. Food Sci., 34: 197-203.
download PDF
The antibacterial characteristics of orange pigment, which is one of the Monascus pigments, against Escherichia coli were investigated. Orange pigment exhibited strong antibacterial activity against E. coli evidenced by an increase in the diameter of inhibition zone with orange pigment treatment. The concentration of 2.5 mg/ml was the minimum inhibitory concentration of orange pigment against E. coli. Scanning electron microscopy revealed that orange pigment could damage bacterial cells, eventually resulting in cell death. The increase in the electric conductivity of bacterial cell suspensions suggested that the cytoplasmic membrane was broken by treatment with orange pigment. The result of orange pigment incorporation into egg PC further demonstrated the interaction between orange pigment and the phospholipid led to the disruption of bacterial membrane.
References:
Babitha Sumathy, Soccol Carlos R., Pandey Ashok (2007): Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresource Technology, 98, 1554-1560  https://doi.org/10.1016/j.biortech.2006.06.005
 
Cheng Ming-Jen, Wu Ming-Der, Chen Ih-Sheng, Tseng Min, Yuan Gwo-Fang (2011): Chemical constituents from the fungus Monascus purpureus and their antifungal activity. Phytochemistry Letters, 4, 372-376  https://doi.org/10.1016/j.phytol.2011.08.003
 
Chung Ying-Chien, Chen Chih-Yu (2008): Antibacterial characteristics and activity of acid-soluble chitosan. Bioresource Technology, 99, 2806-2814  https://doi.org/10.1016/j.biortech.2007.06.044
 
Dayan F.E., Watson S.B., Galindo J.C.G., Hernández A., Dou J., McChesney J.D., Duke S.O. (1999): Phytotoxicity of Quassinoids: Physiological Responses and Structural Requirements. Pesticide Biochemistry and Physiology, 65, 15-24  https://doi.org/10.1006/pest.1999.2432
 
Duraklı-Velioğlu Serap, Boyacı İsmail Hakkı, Şimşek Osman, Gümüş Tuncay (2013): Optimizing a submerged Monascus cultivation for production of red pigment with bug damaged wheat using artificial neural networks. Food Science and Biotechnology, 22, 1639-1648  https://doi.org/10.1007/s10068-013-0261-z
 
FABRE C. E., SANTERRE A. L., LORET M. O., BABERIAN R., PAREILLEUX A., GOMA G., BLANC P.J. (1993): Production and Food Applications of the Red Pigments of Monascus ruber. Journal of Food Science, 58, 1099-1102  https://doi.org/10.1111/j.1365-2621.1993.tb06123.x
 
Feng Yanli, Shao Yanchun, Zhou Youxiang, Chen Fusheng (): Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate. European Food Research and Technology, , -  https://doi.org/10.1007/s00217-014-2259-z
 
Galindo Juan C.G, Hernández Antonio, Dayan Franck E, Tellez Mario R, Macı́as Francisco A, Paul Rex N, Duke Stephen O (1999): Dehydrozaluzanin C, a natural sesquiterpenolide, causes rapid plasma membrane leakage. Phytochemistry, 52, 805-813  https://doi.org/10.1016/S0031-9422(99)00303-9
 
Heber David, Lembertas Audra, Lu Qing-Yi, Bowerman Susan, Go Vay Liang W. (2001): An Analysis of Nine Proprietary Chinese Red Yeast Rice Dietary Supplements: Implications of Variability in Chemical Profile and Contents. The Journal of Alternative and Complementary Medicine, 7, 133-139  https://doi.org/10.1089/107555301750164181
 
KAJIYA Katsuko, KUMAZAWA Shigenori, NAKAYAMA Tsutomu (): Steric Effects on Interaction of Tea Catechins with Lipid Bilayers. Bioscience, Biotechnology and Biochemistry, 65, 2638-2643  https://doi.org/10.1271/bbb.65.2638
 
Kajiya Katsuko, Hojo Hiroshi, Suzuki Masayuki, Nanjo Fumio, Kumazawa Shigenori, Nakayama Tsutomu (2004): Relationship between Antibacterial Activity of (+)-Catechin Derivatives and Their Interaction with a Model Membrane. Journal of Agricultural and Food Chemistry, 52, 1514-1519  https://doi.org/10.1021/jf0350111
 
Kim Chulyoung, Jung Heeyong, Kim Yong Ook, Shin Chul Soo (2006): Antimicrobial activities of amino acid derivatives of monascus pigments. FEMS Microbiology Letters, 264, 117-124  https://doi.org/10.1111/j.1574-6968.2006.00451.x
 
Kong Ming, Chen Xi Guang, Liu Cheng Sheng, Liu Chen Guang, Meng Xiang Hong, Yu Le Jun (2008): Antibacterial mechanism of chitosan microspheres in a solid dispersing system against E. coli. Colloids and Surfaces B: Biointerfaces, 65, 197-202  https://doi.org/10.1016/j.colsurfb.2008.04.003
 
KONO Isato, HIMENO Kunio (): Antimicrobial Activity of Monascus pilosus IFO 4520 against Contaminant of Koji. Bioscience, Biotechnology and Biochemistry, 63, 1494-1496  https://doi.org/10.1271/bbb.63.1494
 
Li Yong-guo, Zhang Fang, Wang Zheng-tao, Hu Zhi-bi (2004): Identification and chemical profiling of monacolins in red yeast rice using high-performance liquid chromatography with photodiode array detector and mass spectrometry. Journal of Pharmaceutical and Biomedical Analysis, 35, 1101-1112  https://doi.org/10.1016/j.jpba.2004.04.004
 
Li Ying-Qiu, Feng Jian-Ling, Han Qing, Dai Zeng-Ying, Liu Wen, Mo Hai-Zhen (2014): Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork. Food and Bioprocess Technology, 7, 2507-2515  https://doi.org/10.1007/s11947-013-1223-4
 
Lin Yii-Lih, Wang Teng-Hsu, Lee Min-Hsiung, Su Nan-Wei (2008): Biologically active components and nutraceuticals in the Monascus-fermented rice: a review. Applied Microbiology and Biotechnology, 77, 965-973  https://doi.org/10.1007/s00253-007-1256-6
 
Ma Jiyuan, Li Yongguo, Ye Qing, Li Jing, Hua Yanjun, Ju Dajun, Zhang Decheng, Cooper Raymond, Chang Michael (2000): Constituents of Red Yeast Rice, a Traditional Chinese Food and Medicine. Journal of Agricultural and Food Chemistry, 48, 5220-5225  https://doi.org/10.1021/jf000338c
 
Martínková L., J˚zlová P., Veselý D. (1995): Biological activity of polyketide pigments produced by the fungus Monascus. Journal of Applied Bacteriology, 79, 609-616  https://doi.org/10.1111/j.1365-2672.1995.tb00944.x
 
Martinkova L. (1999): Biological activities of oligoketide pigments of Monascus purpureus. Food Additives and Contaminants, 16, 15-24  https://doi.org/10.1080/026520399284280
 
NOZAKI Hiroshi, DATE Shinji, KONDO Hirokiyo, KIYOHARA Hozo, TAKAOKA Daisuke, TADA Toshiji, NAKAYAMA Mitsuru (1991): Ankalactone, a new .ALPHA.,.BETA.-unsaturated .GAMMA.-lactone from Monascus anka.. Agricultural and Biological Chemistry, 55, 899-900  https://doi.org/10.1271/bbb1961.55.899
 
Sawai J. (2003): Quantitative evaluation of antibacterial activities of metallic oxide powders (ZnO, MgO and CaO) by conductimetric assay. Journal of Microbiological Methods, 54, 177-182  https://doi.org/10.1016/S0167-7012(03)00037-X
 
Siripatrawan Ubonrat, Vitchayakitti Waranya, Sanguandeekul Romanee (2013): Antioxidant and antimicrobial properties of Thai propolis extracted using ethanol aqueous solution. International Journal of Food Science & Technology, 48, 22-27  https://doi.org/10.1111/j.1365-2621.2012.03152.x
 
Sitohy Mahmoud Z., Mahgoub Samir A., Osman Ali O. (2012): In vitro and in situ antimicrobial action and mechanism of glycinin and its basic subunit. International Journal of Food Microbiology, 154, 19-29  https://doi.org/10.1016/j.ijfoodmicro.2011.12.004
 
Song Zhen, Liu Qingxin, Guo Hui, Ju Ruicheng, Zhao Yuhua, Li Jinyu, Liu Xunli (2012): Tostadin, a novel antibacterial peptide from an antagonistic microorganism Brevibacillus brevis XDH. Bioresource Technology, 111, 504-506  https://doi.org/10.1016/j.biortech.2012.02.051
 
Su Yuan-Chi, Wang Jyh-Jye, Lin Tzu-Tsen, Pan Tzu-Ming (2003): Production of the secondary metabolites γ-aminobutyric acid and monacolin K by Monascus. Journal of Industrial Microbiology & Biotechnology, 30, 41-46  https://doi.org/10.1007/s10295-002-0001-5
 
Tan Jun, Chu Ju, Shi Wenjuan, Lin Cheng, Guo Yuanxin, Zhuang Yingping, Zhang Siliang, Imanaka Tadayuki (2012): High-throughput screening strategy used for enhanced production of pigment by Monascus purpureus D39-4. Food Science and Biotechnology, 21, 1603-1610  https://doi.org/10.1007/s10068-012-0213-z
 
Ungureanu C., Ferdes M. (2010): Antibacterial and antifungal activity of red rice obtained from Monascus purpureus. In: Chemical Engineering Transactions, IBIC2010: 2nd International Conference on Industrial Biotechnology, Vol. 20: 223–228.
 
Wang Yu, Lu Zhaoxin, Wu Hao, Lv Fengxia (2009): Study on the antibiotic activity of microcapsule curcumin against foodborne pathogens. International Journal of Food Microbiology, 136, 71-74  https://doi.org/10.1016/j.ijfoodmicro.2009.09.001
 
Wong H.-C., Bau Y.-S. (1977): Pigmentation and Antibacterial Activity of Fast Neutron- and X-Ray-induced Strains of Monascus purpureus Went. PLANT PHYSIOLOGY, 60, 578-581  https://doi.org/10.1104/pp.60.4.578
 
WONG HIN-CHUNG, KOEHLER PHILIP E. (1981): Production and Isolation of an Antibiotic from Monascus purpureus and its Relationship to Pigment Production. Journal of Food Science, 46, 589-592  https://doi.org/10.1111/j.1365-2621.1981.tb04917.x
 
Xiao Jianhui, Zhang Hui, Niu Liya, Wang Xingguo (2011): Efficient Screening of a Novel Antimicrobial Peptide from Jatropha curcas by Cell Membrane Affinity Chromatography. Journal of Agricultural and Food Chemistry, 59, 1145-1151  https://doi.org/10.1021/jf103876b
 
Ye Xiaoli, Li Xuegang, Yuan Lujiang, He Hongmei (2005): Effect of the surface activity on the antibacterial activity of octadecanoyl acetal sodium sulfite series. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 268, 85-89  https://doi.org/10.1016/j.colsurfa.2005.05.064
 
Zhang J., Zhou K., Wang L., Gao M. (2014): Extremely low-frequency magnetic fields affect pigment production of Monascus purpureus in liquid-state fermentation. European Food Research and Technology, 238, 157-162  https://doi.org/10.1007/s00217-013-2096-5
 
download PDF

© 2020 Czech Academy of Agricultural Sciences