Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39912849" target="_blank" >RIV/00216275:25310/18:39912849 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0889157517303265" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0889157517303265</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfca.2017.12.036" target="_blank" >10.1016/j.jfca.2017.12.036</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry

Popis výsledku v původním jazyce

The interest about red color in the food industry has been growing because of its wide application in variety of foods and beverages and also due to the carcinogenic and teratogenic effects of some synthetic colorants. Many ascomycetous fungi naturally synthesize and secrete pigments and thus provide readily available additional and/or alternative sources of natural colorants that are independent of agro-climatic conditions. Some species of Talaromyces produce large amounts of Monascus-like azaphilone red pigments without any toxins. In this study, Talaromyces albobiverticillius 30548 was isolated from the outer slope of the coral reef of the Reunion Island, Indian Ocean. The biosynthesized intracellular and extracellular pigments were extracted by successive cold extractions or by single solvent extraction methods The pigments were then analyzed by HPLC-PDA-ESI/MS system in positive and negative ionization modes. Twelve different compounds were detected and four were tentatively identified as Monascus-type pigments, based on the results obtained and the available literature. In particular, N-threonine-monascorubramine, N-glutaryl-rubropunctamine and PP-O were tentatively identified; further, this work reports for the first time on the PDA, MS and NMR characterization of the here named as N-GABA-PP-V (6-[(Z)-2-Carboxyvinyl]-N-GABA-PP-V) pigment bearing a cis configuration at the C10-C11 double bond, in Talaromyces albobiverticillius 30548.

Název v anglickém jazyce

Partial characterization of the pigments produced by the marine-derived fungus Talaromyces albobiverticillius 30548. Towards a new fungal red colorant for the food industry

Popis výsledku anglicky

The interest about red color in the food industry has been growing because of its wide application in variety of foods and beverages and also due to the carcinogenic and teratogenic effects of some synthetic colorants. Many ascomycetous fungi naturally synthesize and secrete pigments and thus provide readily available additional and/or alternative sources of natural colorants that are independent of agro-climatic conditions. Some species of Talaromyces produce large amounts of Monascus-like azaphilone red pigments without any toxins. In this study, Talaromyces albobiverticillius 30548 was isolated from the outer slope of the coral reef of the Reunion Island, Indian Ocean. The biosynthesized intracellular and extracellular pigments were extracted by successive cold extractions or by single solvent extraction methods The pigments were then analyzed by HPLC-PDA-ESI/MS system in positive and negative ionization modes. Twelve different compounds were detected and four were tentatively identified as Monascus-type pigments, based on the results obtained and the available literature. In particular, N-threonine-monascorubramine, N-glutaryl-rubropunctamine and PP-O were tentatively identified; further, this work reports for the first time on the PDA, MS and NMR characterization of the here named as N-GABA-PP-V (6-[(Z)-2-Carboxyvinyl]-N-GABA-PP-V) pigment bearing a cis configuration at the C10-C11 double bond, in Talaromyces albobiverticillius 30548.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10406 - Analytical chemistry

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Composition and Analysis

ISSN

0889-1575

e-ISSN

—

Svazek periodika

67

Číslo periodika v rámci svazku

April

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

8

Strana od-do

38-45

Kód UT WoS článku

000427213100005

EID výsledku v databázi Scopus

2-s2.0-85040021845