Monascus
| Monascus | |
|---|---|
| |
| Monascus purpureus being used to make red rice wine | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Monascus Tiegh. (1884) |
| Type species | |
| Monascus ruber | |
| Synonyms | |
Monascus is a genus of mold. Among the known species of this genus, the red-pigmented Monascus purpureus is among the most important because of its use in the production of certain fermented foods in East Asia, particularly China and Japan.
Species
[edit]- Monascus albidulus Zhong Q.Li & F. Guo (2004)
- Monascus argentinensis Stchigel & Guarro (2004)
- Monascus aurantiacus Zhong Q.Li ex Zhong Q.Li & F.Guo (2004)
- Monascus barkeri P.A.Dang. (1907)
- Monascus eremophilus A.D.Hocking & Pitt (1988)
- Monascus flavipigmentosus R.N.Barbosa, Souza-Motta, N.T.Oliveira & Houbraken (2017)
- Monascus floridanus P.F.Cannon & E.L.Barnard (1987)
- Monascus fumeus Zhong Q.Li & F. Guo (2004)
- Monascus lunisporas Udagawa & H. Baba (1998)
- Monascus mellicola R.N.Barbosa, Souza-Motta, N.T.Oliveira & Houbraken (2017)
- Monascus mucoroides Tiegh. (1884)
- Monascus olei Piedallu (1910)
- Monascus pallens P.F. Cannon, Abdullah & B.A.Abbas (1995)
- Monascus paxii Lingelsh. (1916)
- Monascus pilosus K.Satô ex D. Hawksw. & Pitt (1983)
- Monascus purpureus Went (1895)
- Monascus recifensis R.N. Barbosa, Souza-Motta, N.T.Oliveira & Houbraken (2017)
- Monascus ruber Tiegh. (1884)
- Monascus rutilus Zhong Q.Li & F.Guo (2004)
- Monascus sanguineus P.F.Cannon, Abdullah & B.A.Abbas (1995)
- Monascus vini Săvul. & Hulea (1953)
Phylogeny
[edit]Phylogeny as given by Bisby et al., 2000, who put the genus into a separate family Monascaceae.[1]
| Monascaceae |
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Monascus pigments and biosynthesis
[edit]Monascus purpureus derives its signature red color from mosascus pigment that is composed of azaphilones or secondary fungal metabolites.[2] There are six primary compounds all with similar biosynthetic pathways, two yellow pigments, ankaflavin and monascin, two orange pigments monascorubin and rubropunctain, and two red pigments monascorubinamine and rubropunctaimine.[3] All six are produced with a combination of polyketide synthase (PKS) and fatty acid synthase (FAS) In the first step a hexekatide is formed through Type 1 PKS encoded by the Mripig A gene.[4] PKS uses the domains acyl transferase, acetyl-CoA, ketoacyl synthase, acyl transferase, acyl carrier protein and the base units of acetyl-CoA and malonyl-CoA to produce a ketone chain that undergoes Knoevenagel aldol condensations.[4] The second step is the formation of a fatty acid through the FAS pathway.[3] The β-keto acid then undergoes a trans-esterification reaction to form one of the two orange pigments. At this point the compound can either undergo reduction to form one of the yellow pigments or amination to form one of the red pigments.[2]
References
[edit]- ^ "Catalogue of Life – 2011 Annual Checklist :: Search all names". www.catalogueoflife.org. Retrieved 23 October 2017.
- ^ a b Agboyibor, Clement; Kong, Wei-Bao; Chen, Dong; Zhang, Ai-Mei; Niu, Shi-Quan (1 October 2018). "Monascus pigments production, composition, bioactivity and its application: A review". Biocatalysis and Agricultural Biotechnology. 16: 433–447. doi:10.1016/j.bcab.2018.09.012. ISSN 1878-8181. S2CID 139258585.
- ^ a b Chaudhary, Vishu; Katyal, Priya; Poonia, Anuj Kumar; Kaur, Jaspreet; Puniya, Anil Kumar; Panwar, Harsh (4 October 2021). "Natural pigment from Monascus : The production and therapeutic significance". Journal of Applied Microbiology. 133 (1): 18–38. doi:10.1111/jam.15308. ISSN 1364-5072. PMID 34569683. S2CID 237941521.
- ^ a b Liu, Lujie; Zhao, Jixing; Huang, Yaolin; Xin, Qiao; Wang, Zhilong (2018). "Diversifying of Chemical Structure of Native Monascus Pigments". Frontiers in Microbiology. 9: 3143. doi:10.3389/fmicb.2018.03143. ISSN 1664-302X. PMC 6308397. PMID 30622522.
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