Water-soluble fluorescent red colorant production by Talaromyces amestolkiae
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1007/s00253-019-09972-z http://hdl.handle.net/11449/187820 |
Resumo: | The replacement of synthetic colors in food products by natural alternatives has been boosted by consumers willing to pay more for healthier products. However, the success of microbial colorants depends not only on its acceptability on the market but also its production costs. Talaromyces species can produce water-soluble red colorants induced by glucose and monosodium glutamate (MSG). In this study, the influence of several conditions was evaluated to produce natural red colorants by submerged culture of Talaromyces amestolkiae. Under optimal conditions (g/L: glucose 10, MSG 25, MgSO4 0.012, FeSO4 0.01, CaCl2 0.015; and initial pH of 5.0), a 30-fold increase in the production was achieved, reaching a red colorant production of 13.44 UA500nm. Depending on the initial pH, colorants with different hues and chroma values were obtained. Deep yellow colorants were derived from neutral and basic pH, while deep red colors were derived from acidic pH. The fluorescence spectrum of culture broth obtained before and after complexation with salts presented red colorants with yellow fluorescence spectra. The information generated in this study would be useful for the formulation of industrial media for large-scale cultivation of T. amestolkiae, which have the potential to produce Talaromyces fermented colorants for use in health foods and pharmaceutics. |
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Water-soluble fluorescent red colorant production by Talaromyces amestolkiaeFluorescence and colorimetric analysisMonosodium glutamateRed colorantsSubmerged cultureTalaromyces amestolkiaeThe replacement of synthetic colors in food products by natural alternatives has been boosted by consumers willing to pay more for healthier products. However, the success of microbial colorants depends not only on its acceptability on the market but also its production costs. Talaromyces species can produce water-soluble red colorants induced by glucose and monosodium glutamate (MSG). In this study, the influence of several conditions was evaluated to produce natural red colorants by submerged culture of Talaromyces amestolkiae. Under optimal conditions (g/L: glucose 10, MSG 25, MgSO4 0.012, FeSO4 0.01, CaCl2 0.015; and initial pH of 5.0), a 30-fold increase in the production was achieved, reaching a red colorant production of 13.44 UA500nm. Depending on the initial pH, colorants with different hues and chroma values were obtained. Deep yellow colorants were derived from neutral and basic pH, while deep red colors were derived from acidic pH. The fluorescence spectrum of culture broth obtained before and after complexation with salts presented red colorants with yellow fluorescence spectra. The information generated in this study would be useful for the formulation of industrial media for large-scale cultivation of T. amestolkiae, which have the potential to produce Talaromyces fermented colorants for use in health foods and pharmaceutics.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Department of Bioprocess and Biotechnology School of Pharmaceutical Sciences Campus (Araraquara) Universidade Estadual Paulista – UNESP, Rodovia Araraquara-Jaú/ Km 01, Campos Ville - Araraquara/SPCulture Collection DPUA/UFAM Universidade Federal do AmazonasDepartment of Bioprocess and Biotechnology School of Pharmaceutical Sciences Campus (Araraquara) Universidade Estadual Paulista – UNESP, Rodovia Araraquara-Jaú/ Km 01, Campos Ville - Araraquara/SPCAPES: 001CNPq: 155317/2016-4FAPESP: 2014/01580-3Universidade Estadual Paulista (Unesp)Universidade Federal do Amazonasde Oliveira, Fernanda [UNESP]Pedrolli, Danielle Biscaro [UNESP]Teixeira, Maria Francisca Simasde Carvalho Santos-Ebinuma, Valéria [UNESP]2019-10-06T15:48:14Z2019-10-06T15:48:14Z2019-08-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article6529-6541http://dx.doi.org/10.1007/s00253-019-09972-zApplied Microbiology and Biotechnology, v. 103, n. 16, p. 6529-6541, 2019.1432-06140175-7598http://hdl.handle.net/11449/18782010.1007/s00253-019-09972-z2-s2.0-85068139767Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengApplied Microbiology and Biotechnologyinfo:eu-repo/semantics/openAccess2021-10-23T19:28:26Zoai:repositorio.unesp.br:11449/187820Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:25:30.704107Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
title |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
spellingShingle |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae de Oliveira, Fernanda [UNESP] Fluorescence and colorimetric analysis Monosodium glutamate Red colorants Submerged culture Talaromyces amestolkiae |
title_short |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
title_full |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
title_fullStr |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
title_full_unstemmed |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
title_sort |
Water-soluble fluorescent red colorant production by Talaromyces amestolkiae |
author |
de Oliveira, Fernanda [UNESP] |
author_facet |
de Oliveira, Fernanda [UNESP] Pedrolli, Danielle Biscaro [UNESP] Teixeira, Maria Francisca Simas de Carvalho Santos-Ebinuma, Valéria [UNESP] |
author_role |
author |
author2 |
Pedrolli, Danielle Biscaro [UNESP] Teixeira, Maria Francisca Simas de Carvalho Santos-Ebinuma, Valéria [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade Federal do Amazonas |
dc.contributor.author.fl_str_mv |
de Oliveira, Fernanda [UNESP] Pedrolli, Danielle Biscaro [UNESP] Teixeira, Maria Francisca Simas de Carvalho Santos-Ebinuma, Valéria [UNESP] |
dc.subject.por.fl_str_mv |
Fluorescence and colorimetric analysis Monosodium glutamate Red colorants Submerged culture Talaromyces amestolkiae |
topic |
Fluorescence and colorimetric analysis Monosodium glutamate Red colorants Submerged culture Talaromyces amestolkiae |
description |
The replacement of synthetic colors in food products by natural alternatives has been boosted by consumers willing to pay more for healthier products. However, the success of microbial colorants depends not only on its acceptability on the market but also its production costs. Talaromyces species can produce water-soluble red colorants induced by glucose and monosodium glutamate (MSG). In this study, the influence of several conditions was evaluated to produce natural red colorants by submerged culture of Talaromyces amestolkiae. Under optimal conditions (g/L: glucose 10, MSG 25, MgSO4 0.012, FeSO4 0.01, CaCl2 0.015; and initial pH of 5.0), a 30-fold increase in the production was achieved, reaching a red colorant production of 13.44 UA500nm. Depending on the initial pH, colorants with different hues and chroma values were obtained. Deep yellow colorants were derived from neutral and basic pH, while deep red colors were derived from acidic pH. The fluorescence spectrum of culture broth obtained before and after complexation with salts presented red colorants with yellow fluorescence spectra. The information generated in this study would be useful for the formulation of industrial media for large-scale cultivation of T. amestolkiae, which have the potential to produce Talaromyces fermented colorants for use in health foods and pharmaceutics. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-10-06T15:48:14Z 2019-10-06T15:48:14Z 2019-08-16 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1007/s00253-019-09972-z Applied Microbiology and Biotechnology, v. 103, n. 16, p. 6529-6541, 2019. 1432-0614 0175-7598 http://hdl.handle.net/11449/187820 10.1007/s00253-019-09972-z 2-s2.0-85068139767 |
url |
http://dx.doi.org/10.1007/s00253-019-09972-z http://hdl.handle.net/11449/187820 |
identifier_str_mv |
Applied Microbiology and Biotechnology, v. 103, n. 16, p. 6529-6541, 2019. 1432-0614 0175-7598 10.1007/s00253-019-09972-z 2-s2.0-85068139767 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Applied Microbiology and Biotechnology |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
6529-6541 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128930528362496 |