Chemical Profiling, Bioactivity Evaluation and the Discovery of a Novel Biopigment Produced by Penicillium purpurogenum CBS 113139.

Antonis D Tsiailanis,Mary Kyriazou,Maria Chatziathanasiadou,Ioanna Mandala,Andreas G Tzakos,Apostolis Koutinas,Nikolaos Parisis,Christos M Chatzigiannis,Chrysanthi Pateraki

doi:10.3390/molecules27010069

Antonis D Tsiailanis, Mary Kyriazou + Show 7 more

Open Access

https://doi.org/10.3390/molecules27010069

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Abstract

Biobased pigments are environmentally friendly alternatives to synthetic variants with an increased market demand. Production of pigments via fermentation is a promising process, yet optimization of the production yield and rate is crucial. Herein, we evaluated the potential of Penicillium purpurogenum to produce biobased pigments. Optimum sugar concentration was 30 g/L and optimum C:N ratio was 36:1 resulting in the production of 4.1–4.5 AU (namely Pigment Complex A). Supplementation with ammonium nitrate resulted in the production of 4.1–4.9 AU (namely Pigment Complex B). Pigments showed excellent pH stability. The major biopigments in Pigment Complex A were N-threonyl-rubropunctamin or the acid form of PP-R (red pigment), N-GABA-PP-V (violet pigment), PP-O (orange pigment) and monascorubrin. In Pigment Complex B, a novel biopigment annotated as N-GLA-PP-V was identified. Its basic structure contains a polyketide azaphilone with the same carboxyl-monascorubramine base structure as PP-V (violet pigment) and γ-carboxyglutamic acid (GLA). The pigments were not cytotoxic up to 250 μg/mL.

Highlights

Natural pigments are nowadays preferred in the food industry over artificial pigments that are associated with hazardous health effects
The effect of initial glucose concentration on the production of biobased colorants by Penicillium purpurogenum was investigated at 30 g/L, 60 g/L and 90 g/L of commercial glucose with around 70 mg/L of initial free amino nitrogen concentration in all cases (Figure 1)
This work focused on the production of biobased pigments via Penicillium purpurogenum fermentation

Summary

Introduction

Natural pigments are nowadays preferred in the food industry over artificial pigments that are associated with hazardous health effects. Natural pigments are either extracted from plants or are synthesized via microbial fermentation from bacteria, yeast, fungi and algae [1]. Pigment production via microbial fermentation can reach high yields, can be produced from renewable resources and can become a sustainable source of natural pigments since the fermentation process does not compete with farm landing. One major bottleneck in the utilization of natural pigments in the food industry is their low stability compared to synthetic pigments [2]. Synthetic pigments are widely used in the food industry, and the safety of certain synthetic pigments has gained the public’s attention. An interest in natural pigment utilization has been drawing attention [3].

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