Assimilation of Cholesterol by Monascus purpureus
| Autor: | Christian Wong, Margaret A Garrahan, Theresa P. T. Nguyen, Sabrina A Nance, Catherine E Seeger |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Microbiology (medical) Metabolite Plant Science 01 natural sciences 03 medical and health sciences chemistry.chemical_compound 010608 biotechnology Red yeast rice Monascus purpureus red yeast rice Food science Mycotoxin lcsh:QH301-705.5 Incubation Ecology Evolution Behavior and Systematics 030304 developmental biology 0303 health sciences biology Cholesterol filamentous fungi biology.organism_classification probiotic potential M. purpureus cholesterol reduction Citrinin lcsh:Biology (General) chemistry lipids (amino acids peptides and proteins) Fermentation |
| Zdroj: | Journal of Fungi Volume 6 Issue 4 Journal of Fungi, Vol 6, Iss 352, p 352 (2020) |
| ISSN: | 2309-608X |
| DOI: | 10.3390/jof6040352 |
| Popis: | Monascus purpureus, a filamentous fungus known for its fermentation of red yeast rice, produces the metabolite monacolin K used in statin drugs to inhibit cholesterol biosynthesis. In this study, we show that active cultures of M. purpureus CBS 109.07, independent of secondary metabolites, use the mechanism of cholesterol assimilation to lower cholesterol in vitro. We describe collection, extraction, and gas chromatography-flame ionized detection (GC-FID) methods to quantify the levels of cholesterol remaining after incubation of M. purpureus CBS 109.07 with exogenous cholesterol. Our findings demonstrate that active growing M. purpureus CBS 109.07 can assimilate cholesterol, removing 36.38% of cholesterol after 48 h of incubation at 37 ° C. The removal of cholesterol by resting or dead M. purpureus CBS 109.07 was not significant, with cholesterol reduction ranging from 2.75&ndash 9.27% throughout a 72 h incubation. Cholesterol was also not shown to be catabolized as a carbon source. Resting cultures transferred from buffer to growth media were able to reactivate, and increases in cholesterol assimilation and growth were observed. In growing and resting phases at 24 and 72 h, the production of the mycotoxin citrinin was quantified via high-performance liquid chromatography-ultraviolet (HPLC-UV) and found to be below the limit of detection. The results indicate that M. purpureus CBS 109.07 can reduce cholesterol content in vitro and may have a potential application in probiotics. |
| Databáze: | OpenAIRE |
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