• 한국생물공학회:학술대회논문집
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• 2002.04a
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• pp.129-130
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• 2002

Monascus pigment was produced by Monascus species. During Monascus fermentation, citrinin, the mycotoxin was produced with pigments. Citrinin can become a problem for use of monascus pigment as a food colorant. We found adding of S. cerevisiae filtrate during Monascus cultivation could enhance production of red pigment whereas it could reduce citrinin level. When we added the filtrate at 24 hand 48 h, respectively, pigment production increased about 400% and citrinin concentration decreased to 30%. In a glucose medium, there was no special effect by addition of filtrate. On the other hand, the effect was striking in a sucrose medium.

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.119-126
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• 1991

ABSTRACT - This study was performed to investigate the possible effect of Lactobacillus spp. on the growth and citrinin production by Penicillium citrinum. Lactobacillus bulgaricus and Lactobacillus casei were grown with Pen. citrinum in modified APT broth containing 7% of glucose and incubated at $30^{\circ}C$ for 15 days. Four inoculation procedures were used; (a) Lactobacillus spp. and Pen. citrinum were grown alone(Pc, Lb, and Lc), (b) both organisms were added simultaneously(ST; Pc+Lb and Pc+Lc), (c) Lactobacillus spp. was grown 3 days, then conidia of Pen. citrinum were added(LbPc and LcPc), and (d) Pen. citrinum was grown 3 days, then Lactbacillus spp. was added (PcLb and PcLc). At 0, 3, 6, 9, 12, 15 days of incubation, the growth of each organism, pH and total acidity of broth, and content of citrinin were determined. Lactobacillus spp. and Pen. citrinum, when grown associatively, influenced the growth of each other. It was observed that slower growth of Pen. citrinum when in the presence of Lactobacillus spp. than when the mold grew alone. Production of citrinin by Pen. citrinum was markedly less in the mixed culture. No apparent growth and toxin production was observed when the Lactobacillus spp. was grown 3 days, then conidia of Pen. citrinum were added(LbPc and LcPc). The above results indicate that another microorganism or competing microflora in the culture can affect the behavior of Pen. citrinum.trinum.

• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.865-867
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• 2007

A chemical analysis of the fermentation of the marine-derived fungus Penicillium sp. led to the isolation of a biogenetic precursor of citrinin, redoxcitrinin(1), together with polyketide mycotoxins, phenol A(2), citrinin H2(3), 4-hydroxymellein(4), citrinin(5), and phenol A acid(6). The structures of compounds 1-6 were determined on the basis of physicochemical data analyses. Among them, compounds 1-3 exhibited a potent radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl(DPPH) with $IC_{50}$ values of 27.7, 23.4, and $27.2{\mu}M$, respectively.

• Journal of Microbiology and Biotechnology
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• v.23 no.3
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• pp.364-374
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• 2013

Monacolin K and yellow pigment, produced by Monascus sp., have each been proven to be beneficial compounds as antihypercholesterolemic and anti-inflammation agents, respectively. However, citrinin, a human toxic substance, was also synthesized in this fungus. In this research, solidstate fermentation of M. purpureus TISTR 3541 was optimized by statistical methodology to obtain a high production of monacolin K and yellow pigment along with a low level of citrinin. Fractional factorial design was applied in this study to identify the significant factors. Among the 13 variables, five parameters (i.e., glycerol, methionine, sodium nitrate, cultivation time, and temperature) influencing monacolin K, yellow pigment, and citrinin production were identified. A central composite design was further employed to investigate the optimum level of these five factors. The maximum production of monacolin K and yellow pigment of 5,900 mg/kg and 1,700 units/g, respectively, and the minimum citrinin concentration of 0.26 mg/kg were achieved in the medium containing 2% glycerol, 0.14% methionine, and 0.01% sodium nitrate at $25^{\circ}C$ for 16 days of cultivation. The yields of monacolin K and yellow pigment were about 3 and 1.5 times higher than the basal medium, respectively, whereas citrinin was dramatically reduced by 36 times.

• Journal of Microbiology and Biotechnology
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• v.11 no.6
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• pp.1099-1101
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• 2001

In an attempt to search for serotonin N-acetyltransferase (arylalkylamine N-acetyltransferasem, AA-NAT) inhibitors from microbial metabolites, we fecund the culture broth of Penicillium sp. 80722 which showed a strong inhibitory activity against AA-NNT. The active principle has been identified as citrinin hydrate through bioassay-guided fractionation of cultural broth, and structure elucidation derived by spectroscopic analyses. Citrinin hydrate inhibits AA-NAT with an $IC_50$ value of $173{\mu}M$ in a dose-dependent manner. Although citrinin hydrate was previously isolated as human rhinovirus 3C-protease inhibitor, this was recognized as the first AA-NAT inhibitor isolated from natural sources.

• Plant Disease and Agriculture
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• v.5 no.2
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• pp.100-104
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• 1999

A total of 65 isolates of Penicillium were isolated from decayed post-harvest fruits of apple pear citrus and grape. The Penicillium species isolated from the apple were idnetified as P. aurantiogriseum and P. expansum those from the pear were P. crustosum and P. expansum and those from the grape were P. aurantiogriseum and P. expansum, From decayed citrus fruits. P. digitatum and P. italicum were isolated. Citrinin and patulin from these species in the YES(yeast extract sucrose) broth were extracted with ethyl acetate and purified by thin-layer chromatography(TLC) and high performance liquid chromatography(HPLC) Among 51 isolates of Penicillium from apple pear and grape 7 isolates produced citrinin 13 isolates produces patulin and 12 isolates produced citrinin and patulin also. All 14 isolates of Penicillium from citrus produced only patulin.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.142-145
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• 2007

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.

• Journal of Veterinary Clinics
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• v.24 no.2
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• pp.82-87
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• 2007

Five dogs with renal failure were referred to the Veterinary Medical Teaching Hospital at Kangwon National University. These dogs had the common history of consumption of Pedigree dry dog food produced in Thailand plant for over 1 month. The dogs showed anorexia, emaciation, vomiting, and polydipsia/polyuria. And in one severely affected dog, bloody diarrhea and hypothermia were seen. The remarkable clinicopathological signs were high value of BUN and creatinine. In some dogs, GGT, phosphorus and lipase were increased. However, no significant changes of complete blood count were found. In urinalysis, hematuria, low specific gravity urine, proteinuria, and calcium oxalate-like crystals were observed. Two severely affected dogs were died. The remained dogs were recovered gradually after change of dog food and supportive therapy. Pathological findings were seen typically in kidneys. Renal atrophy, congestion of the glomerular capillary, and diffuse degeneration, necrosis, dystrophic calcification and regeneration in the tubular epithelium were seen. Yellowish brown fluorolucent laminated materials or particles were quite often found in the lumina of the necrotizing renal tubules of cortex and medulla. Proliferation of fibrous tissue in the interstitium was also seen. By the mycotoxin analysis of the Pedigree dry dog food, ochratoxin A (OTA) and citrinin were detected as much as the concentration of 372.8 ppb and 8.3 ppb, respectively. The final diagnosis of renal failure caused by OTA and citrinin toxicosis was made on the basis of history takings, clinical signs, clinicopathological and pathological findings, and analysis of mycotoxins.

• Journal of Veterinary Clinics
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• v.23 no.4
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• pp.427-431
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• 2006

Pulse Doppler ultrasonographic evaluation was performed to investigate the resistive index (RI) of the Interlobar renal artery in 17 dogs (32 kidneys) which were diagnosed with an acute renal failure caused by ochratoxin-A and citrinin contaminated commercial diet. RI was investigated in 7 normal beagle dogs and recovered patients. The mean of RI was resulted as $0.69{\pm}0.04$ in normal dog, however, significantly (p<0.001) increased as $0.76{\pm}0.05$ in renal failure dog. But RI had no relationship with the results of blood chemistry, urine analysis, and excretory urographic image quality. From these results, even though the results of the renal function test were within a normal reference range, it was considered that RI index is more reliable to represent a damaged renal parenchyma, and may have the potential to be a useful clinical tool in monitoring of the renal function.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.338-342
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• 2002

Antimicrobial activity of yellow pigment produced by Monascus anka Y7 (Y7) was studied. The crude yellow pigment of Y7 showed antimicrobial activity against some bacteria and yeasts. The diameter of inhibition zone against gram-positive bacteria was a little smaller t]fan that of gram-negative bacteria to the crude yellow pigment. Especially, E2 fraction obtained from the crude yellow pigment by TLC method showed high anti-microbial activity against E. coli.. The fraction had bright yellow pigment, showing fluorescent light and having the maximum absorption at 373 nm. Citrinin, a mycotoxin which had been characterized as an antimicrobial substance from a Monascus strain, was not detected in the E2 fraction and in the crude yellow pigment by the results of TLC and HPLC. This indicates that the antimicrobial activity of Y7 pigments did not any relationship with citrinin. Yellow degree (b/a of Hunters color value) of Y7 pigment was much higher than that of other natural colorants such as annatto, gardenia yellow and carthamus yellow. But the colors of all of the yellow pigments were similar by panels. Thus, the yellow pigment of Y7 could be used as a useful alternative colorant for food industry, having the advantage of antimicrobial activity.