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Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation

Paper ID Volume ID Publish Year Pages File Format Full-Text
35374 45088 2011 5 PDF Available
Title
Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation
Abstract

A metabolite was purified from Monascus perpureus culture broth with the aim of isolating economically viable new pigment having food coloring and therapeutic potential. Following optimization of physical and nutritional parameters of submerged fermentation the pigment was extracted using hexane, and purified by thin layer chromatography (TLC), column chromatography and semi-preparative HPLC. Based on UV–vis, IR, GC–MS and NMR analyses the pigment was chemically characterized as 9-(1-hydroxyhexyl)-3-(2-hydroxypropyl)-6a-methyl-9,9a-dihydrofuro[2,3-h]isoquinoline-6,8(2H,6aH)-dione with the molecular mass of m/z 375. The pigment presents numerous similarities with two classical red pigments, rubropunctamine and monascorubramine, but differs by the presence of hydroxy alkane substitutions at C-3 and C-9 positions. Antibacterial plate assay showed its inhibitory activity against Gram-positive bacteria. These results suggest the purified pigment is a new red pigment from Monascus purpureus with potential application in food coloring and antibacterial therapy.

Keywords
Monascus; Red pigment; Submerged fermentation; Purification; Chemical structure
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Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 46, Issue 1, January 2011, Pages 188–192
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
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Price was $35.95
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