Fermentation products of filamentous fungus Monascus spp. have been widely used in the food and pharmaceutical industries for thousands of years. Nowadays, the secondary metabolites of Monascus gained an increasing attention, such as Monascus pigments and Monacolin K. However, low yields of MK have been greatly impacting the development of red mold rice products. In an effort to increasing MK products, a random mutant of M. purpureus ZZ (“XX-1”) with a high MK yield was obtained. To analyze the regulation mechanisms and biosynthesis of pigments and MK, transcriptome analysis was performed on the lag phase, log phase and stationary phase of M. purpureus XX-1. By comparing transcriptome analysis, it was found that the key gene mok A of MK synthesis was highly expressed in the log phase and stationary phase of M. purpureus XX-1, indicating that there may be genes related to MK synthesis during evolution. Surprisingly, the yield of pigment produced by the XX-1 mutant was significantly increased. This work will help to study the red yeast MK and pigment biosynthesis pathways, which will enhance our understanding of the biosynthesis mechanism of fungal secondary metabolites, which is of great significance to food safety and industry.
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7 June 2019
INTERNATIONAL SYMPOSIUM ON THE FRONTIERS OF BIOTECHNOLOGY AND BIOENGINEERING (FBB 2019)
20–21 April 2019
Hangzhou City, China
Research Article|
June 07 2019
Investigation of biosynthetic mechanisms of Monacolin K and pigments in Monascus purpureus based on transcriptomic analysis Available to Purchase
Zhanxia Liu;
Zhanxia Liu
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
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Bin Wang;
Bin Wang
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
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Yuchen Zhang;
Yuchen Zhang
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
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Lei Jiang;
Lei Jiang
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
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Chenxi Dai;
Chenxi Dai
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
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Weidong Cheng;
Weidong Cheng
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
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Xuewei Shi
Xuewei Shi
a)
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
a)Corresponding author email: [email protected]
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Zhanxia Liu
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
Bin Wang
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
Yuchen Zhang
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
Lei Jiang
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
Chenxi Dai
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
Weidong Cheng
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
Xuewei Shi
a)
Food College, Shihezi University
, Shihezi 832000, Xinjiang Uygur Autonomous Region, P. R. China
a)Corresponding author email: [email protected]
AIP Conf. Proc. 2110, 020009 (2019)
Citation
Zhanxia Liu, Bin Wang, Yuchen Zhang, Lei Jiang, Chenxi Dai, Weidong Cheng, Xuewei Shi; Investigation of biosynthetic mechanisms of Monacolin K and pigments in Monascus purpureus based on transcriptomic analysis. AIP Conf. Proc. 7 June 2019; 2110 (1): 020009. https://doi.org/10.1063/1.5110803
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