Benefit of Monascus-fermented products for hypertension prevention: a review

γ-Aminobutyric acid (GABA) has been reported to play a neurotransmitter in the central nervous system thereby exerting an inhibition in nerve impulse, in turn ameliorating depression; in addition, recent study also reveals the anti-hypertensive effect of GABA in vivo. Edible fungi of the Monascus species have been used as traditional Chinese medicine in eastern Asia for several centuries. Monascus-fermented products possess a number of functional secondary metabolites, including anti-inflammatory pigments (such as monascin and ankaflavin), monacolins, dimerumic acid, and GABA. Several scientific studies have shown that these secondary metabolites have anti-inflammatory, anti-oxidative, and anti-tumor activities. Moreover, many published reports have shown the efficacy of Monascus-fermented products in the prevention or amelioration of some diseases, including hypercholesterolemia, hyperlipidemia, hypertension, diabetes, obesity, Alzheimer's disease, and numerous types of cancer in recent studies. The current article discusses and provides evidence to elucidate the anti-hypertensive benefit of Monascus-fermented metabolites, including anti-inflammatory pigments and GABA.     

Antrodia camphorata-fermented product cultured in deep ocean water has more liver protection against thioacetamide-induced fibrosis

Antrodia camphorata is a unique fungus in Taiwan; the submerged fermentation product is used as the functional food for liver protection. Deep ocean water (DOW) containing rich metals and trace elements is proven to stimulate the production of functional metabolites and health function of functional fungus product in our previous study. Therefore, A. camphorata-fermented product cultured in DOW (DOW-AC) or reverse osmosis water (ROW-AC) as culture water was daily fed thioacetamide (TAA)-induced fibrosis rat for 8 weeks in order to investigate whether DOW promoted the effect of A. camphorata-fermented product on the prevention against TAA-induced liver damage and fibrosis. In the results, feeding one dose of DOW-AC prevented from TAA-induced weight loss and had more effect on inhibiting lipid peroxidation, reactive oxygen species, iNOS, and TNF-α expression than one dose of ROW-AC. Furthermore, DOW-AC also had more potent effect on protection against TAA-induced liver damage and fibrosis according to the results of H&E stain and collagen stain. However, higher liver protection of DOW-AC should be due to the fact that DOW not only increased the production of A. camphorata-fermented functional metabolites including triterpenoids, polysaccharides, flavonoids, and polyphenols but also contributed to protection against TAA-induced damage and fibrosis.     

Functional bacterial cultures for dairy applications: Towards improving safety,quality, nutritional and health benefit aspects

Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to favouring food preservation, well standardized and controlled industrial processes are also aimed at improving the functional characteristics of the final product. In this regard, starter cultures have become an essential cornerstone of food production. The selection of robust microorganisms, well adapted to the food environment, has been followed by the development of microbial consortia that provide some functional characteristics, beyond their acidifying capacity, achieving safer, high-quality foods with improved nutritional and health-promoting properties. In addition to starters, adjunct cultures and probiotics, which normally do not have a relevant role in fermentation, are added to the food in order to provide some beneficial characteristics. This review focuses on highlighting the functional characteristics of food starters, as well as adjunct and probiotic cultures (mainly lactic acid bacteria and bifidobacteria), with a specific focus on the synthesis of metabolites for preservation and safety aspects (e.g. bacteriocins), organoleptic properties (e.g. exopolysaccharides), nutritional (e.g. vitamins) and health improvement (e.g. neuroactive molecules). Literature reporting the application of these functional cultures in the manufacture of foods, mainly those related to dairy production, such as cheeses and fermented milks, has also been updated.     

Carbon catabolite regulation of secondary metabolite formation,an old but not well-established regulatory system

Secondary microbial metabolites have various functions for the producer microorganisms, which allow them to interact and survive in adverse environments. In addition to these functions, other biological activities may have clinical relevance, as diverse as antimicrobial, anticancer and hypocholesterolaemic effects. These metabolites are usually formed during the idiophase of growth and have a wide diversity in their chemical structures. Their synthesis is under the impact of the type and concentration of the culture media nutrients. Some of the molecular mechanisms that affect the synthesis of secondary metabolites in bacteria (Gram-positive and negative) and fungi are partially known. Moreover, all microorganisms have their peculiarities in the control mechanisms of carbon sources, even those belonging to the same genus. This regulatory knowledge is necessary to establish culture conditions and manipulation methods for genetic improvement and product fermentation. As the carbon source is one of the essential nutritional factors for antibiotic production, its study has been imperative both at the industrial and research levels. This review aims to draw the utmost recent advances performed to clarify the molecular mechanisms of the negative effect exerted by the carbon source on the secondary metabolite formation, emphasizing those found in Streptomyces, one of the genera most profitable antibiotic producers.     

产油微生物利用餐厨垃圾生产油脂的研究进展

餐厨垃圾中含有丰富的营养物质,经生物转化过程可以合成对人类有用的化学品.某些产油微生物可以处理餐厨垃圾生产油脂,同时合成高附加值代谢产物如多不饱和脂肪酸、角鲨烯和类胡萝卜素等.这不仅能够降低生产成本,而且提高了产物的经济价值,具有极大的工业化应用潜力.文中主要概括了目前餐厨垃圾的处理研究现状,综述了产油微生物发酵餐厨垃...     

The influence of culture conditions on the biosynthesis of secondary metabolites by Penicillium verrucosum Dierck

A Brazilian strain of Penicillium verrucosum was cultivated under different conditions in a two-step process, in order to verify the influence of nutrients, and of time periods of pre-fermentative and fermentative steps on the biosynthesis of metabolites. Extracellular and intracellular extracts were obtained from each culture in the four different production media used. Chemical profiles of the extracts were obtained by HPLC. Extract trypanocidal activities against trypomastigote forms of Trypanosoma cruzi were evaluated. The time period of incubation in the pre-fermentative and fermentative media, as well as the different nutrients tested, qualitatively and quantitatively modified the production of secondary metabolites by P. verrucosum, and the extract trypanocidal activities.     

Microbial ecology and quality assurance in food fermentation systems. The case of kefir grains application

Fermentation technology has become a modern method for food production the last decades as a process for enhancing product stability, safety and sensory standards. The main reason for this development is the increasing consumers’ demand for safe and high quality food products. The above has led the scientific community to the thorough study for the appropriate selection of specific microorganisms with desirable properties such as bacteriocin production, and probiotic properties. The main food products produced through fermentation activity are bread, wine, beer cheese and other dairy products. The microorganisms conducting the above processes are mainly yeasts and lactic acid bacteria. The end products of carbohydrate catabolism by these microorganisms contribute not only to preservation as it was believed years ago, but also to the flavour, aroma and texture and to the increase of the nutritional quality by thereby helping determine unique product characteristics. Thus, controlling the function of specific microorganisms or the succession of microorganisms that dominate the microflora is therefore advantageous, because it can increase product quality, functionality and value. Throughout the process of the discovery of microbiological diversity in various fermented food systems, the development of starter culture technology has gained more scientific attention, and it could be used for the control of the manufacturing operation, and management of product quality. In the frame of this review the presentation of the quality enhancement of most consumed fermented food products around the world is attempted and the new trends in production of fermented food products, such as bread is discussed. The review is focused in kefir grains application in bread production.     

Bioreactors for plant engineering: an outlook for further research

This paper reviews bioreactor related aspects of large scale plant cell technology for the production of biologically active compounds. Bioreactor designs currently in use are discussed with respect to specific operating parameters that can be varied to modulate cell growth and function in order to optimize product release and separation. Flow and mixing are recognized as key factors responsible for both the direct hydrodynamic effects on cell shape and function and flow induced changes in mass transfer of nutrients and metabolites. The integration of biosynthesis and separation is considered as a possible approach towards more efficient plant cell and tissue culture.     

微藻两阶段培养技术研究进展

微藻细胞富含油脂、淀粉及其他高值代谢物,可用于食品、饲料、化学品和能源的生产。但在规模化培养中,微藻的高生长速率和高产物含量难以兼得,制约了其商业化应用。通过微藻的两阶段培养技术可以将生长和产物积累的时期分离,从而同时获得较高的微藻生物量和产物含量。该技术具有产品得率高、节能减排、适用范围广的优点,是推进微藻商业化的关键之一。本综述总结了现有微藻两阶段培养技术的优势和产品类型,解析了目前微藻两阶段培养技术的限制因素及发展前景,并提出微藻两阶段培养中存在阶段转换时间尚不明确、中间采收步骤成本高这两个限制该技术应用的关键瓶颈,从而为未来微藻两阶段培养技术规模化生产方案的科学决策与实施提供参考。     

Dynamic change of metabolites and nutrients in suspension cells of <Emphasis Type="Italic">Panax Quinquefolium</Emphasis> L. in bioreactor

In order to understand how the nutrient elements were taken up during the cell growth as well as the production of metabolites, it was quite necessary to identify the dynamic change of metabolites and nutrients in suspension cells of Panax quinquefolium in bioreactor. In this study, dynamic accumulation of biomass and ginsenosides Re, Rb1 and polysaccharide as well as major nutrients consumption in cell suspension culture of P. quinquefolium in a 5-L stirred tank bioreactor were investigated. The dry cell weight and the contents of ginsenosides Re, Rb1 and polysaccharide reached the maximum peak simultaneously on about 21 days and the results showed that cell growth and metabolites synthesis related to nutrients consumption. For this reason, we supposed that the contents of metabolites can be increased through added nutrient at the right moment. These results provided theory reference for two-stage or continuous perfusion culture in suspension cells of P. quinquefolium in bioreactor.     

TOPICAL PAPER: Utilization of Hairy Root Cultures for Production of Secondary Metabolites

The possibility of producing useful chemicals by plant cell cultures has been studied intensively for the past 30 years. However, problems associated with low product yields and culture instabilities have restricted wider industrial application of plant cell culture. The employment of hairy root culture technology, developed in the past 10 years, offers new opportunities for in vitro production of plant secondary metabolites. In contrast to cell suspension cultures, hairy root cultures are characterized by high biosynthetic capacity and genetic as well as biochemical stability. In this review, the establishment and cultivation of hairy root cultures as well as their properties and application for production of secondary metabolites are discussed.     

Secondary metabolism of hairy root cultures in bioreactors

Summary In vitro cultures are being considered as an alternative to agricultural processes for producing valuable secondary metabolites. Most efforts that use differentiated cultures instead of cell suspension cultures have focused on transformed (hairy) roots. Bioreactors used to culture hairy roots can be roughly divided into three types: liquid-phase, gas-phase, or hybrid reactors that are a combination of both. The growth and productivity of hairy root cultures are reviewed with an emphasis on successful bioreactors and important culture considerations. The latter include strain selection, production of product in relation to growth phase, media composition, the gas regime, use of elicitors, the role of light, and apparent product loss. Together with genetic engineering and process optimization, proper reactor design plays a key role in the development of successful large scale production of secondary metabolites from plant cultures.     

Fermented functional foods based on probiotics and their biogenic metabolites

The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect) or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect). Although still far from fully understood, several probiotic mechanisms of action have been proposed, including competitive exclusion, competition for nutrients and/or stimulation of an immune response. The biogenic properties of fermented functional foods result from the microbial production of bioactive metabolites such as certain vitamins, bioactive peptides, organic acids or fatty acids during fermentation.     

High density culture of insect cells using rational medium design and feeding strategy

The objective of this study is to achieve high density cell culture by a rational medium design and feeding strategy. Insect cell/baculovirus expression system is one of the widely used methods for the production of heterologous proteins in the cell culture domain. Insect cell Spodoptera frugiperda Sf-21 and a recombinant baculovirus with encoded gene for human interleukin-5 were chosen as the model system in this study. A stoichiometric model was established to study the demand of nutrients, including glucose, 20 amino acids, and yeastolate, for the synthesis of cell mass. The coefficients for individual nutrients in the stoichiometric equation governing insect cell growth were determined from the information of cell mass and compositions. Based on the stoichiometric coefficients, the initial and supplemental media for fed-batch cell cultures were designed. The experiments began with the inoculation of Sf-21 cells into a spinner flask with the initial medium, which provided a starting environment for achieving optimum cell growth. This was followed by the periodic feeding of supplemental medium designed by utilizing the stoichiometric equation that governs insect cell growth. With this strategy, it was demonstrated that the Sf-21 cell culture reached a cell density in excess of 1.9᎒⁷ cells/ml. During the cultivation process, the utilization of various nutrients and the production of metabolites were also monitored. Further experiments proved that high concentration of recombinant product (such as human interleukin-5) could be achieved by infecting the high density cells (resulting from the designed medium) with recombinant baculoviruses.     

Balanced nutrient fortification enables high-density hybridoma cell culture in batch culture

Cells of an in vitro culture system are not the same as for an in vivo system, metabolically and physiologically; ineffective utilization of nutrients occurs by cells in vitro. Therefore, a simpler approach is needed to examine closely and overcome differences between in vivo and in vitro cells.Recognizing the ineffectiveness of nutrient utilization in vitro, we have constructed, a balanced, fortified high-density medium based on RPMI 1640 medium previously optimized for relatively low-density cell culture. The high-density medium was used to cultivate a hybridoma line in a batch spinner flask culture. In this fortified medium, a hybridoma cell line 2c3.1 was cultivated to near 1 x 10(7) cells/mL in batch suspension culture. During the culture, glucose, glutamine, and 10 essential amino acids of concentrations five times richer than normal in the medium were almost thoroughly consumed. Combined analysis of these consumption profiles reveals that the balanced, fortified nutrient supply contributes much to cellular activity to overcome the limitations of in vitro cellular growth. Intermediate metabolites, such as ammonium ion and lactic acid, were produced over concentrations reported until now to be inhibitory. This observation suggests that the major conclusive factor against cellular growth over the critical cell density is not so-called inhibitory metabolites. As a result of the high-density culture, 5-8 times higher production of a monoclonal antibody for hepatitis B surface antigen (anti-HBs) was obtained.Active cellular consumption of all the essential nutrients and the corresponding production of MAb strongly support the potential of our approach to overcome the growth limitation of cells in vitro and to obtain high-density hybridoma cell culture.     

Kinetic analysis of red pigment and citrinin production by Monascus ruber as a function of organic acid accumulation

In submerged cultures performed in synthetic medium containing glucose and glutamate, the filamentous fungus Monascus ruber produced a red pigment and a mycotoxin, citrinin. In oxygen-limiting conditions, the production of these two metabolites was growth-associated, as was the production of primary metabolites. In oxygen-excess conditions, the profile of citrinin production was typical of a secondary metabolite, since it was produced mostly during the stationary phase. In contrast, the production of the pigment decreased rapidly throughout the culture, showing a profile characteristic of an inhibitory mechanism. The organic acids produced during the culture, L-malate and succinate, were shown to be slightly inhibitory against pigment production, while citrinin production was unaffected. However, this inhibition could not account for the observed profile of pigment production in batch cultures. Other dicarboxylic acids such as fumarate or tartrate showed a similar effect to that provoked by malate and succinate as regards pigment production. It was concluded that the decrease in red pigment production during the culture was due to the inhibitory effect of an unknown product whose accumulation was favored in aerobic conditions.     

Review: Dietary fiber utilization and its effects on physiological functions and gut health of swine

Although dietary fiber (DF) negatively affects energy and nutrient digestibility, there is growing interest for the inclusion of its fermentable fraction in pig diets due to their functional properties and potential health benefits beyond supplying energy to the animals. This paper reviews some of the relevant information available on the role of different types of DF on digestion of nutrients in different sections of the gut, the fermentation process and its influence on gut environment, especially production and utilization of metabolites, microbial community and gut health of swine. Focus has been given on DF from feed ingredients (grains and coproducts) commonly used in pig diets. Some information on the role DF in purified form in comparison with DF in whole matrix of feed ingredients is also presented. First, composition and fractions of DF in different feed ingredients are briefly reviewed. Then, roles of different fractions of DF on digestion characteristics and physiological functions in the gastrointestinal tract (GIT) are presented. Specific roles of different fractions of DF on fermentation characteristics and their effects on production and utilization of metabolites in the GIT have been discussed. In addition, roles of DF fermentation on metabolic activity and microbial community in the intestine and their effects on intestinal health are reviewed and discussed. Evidence presented in this review indicates that there is wide variation in the composition and content of DF among feed ingredients, thereby their physico-chemical properties in the GIT of swine. These variations, in turn, affect the digestion and fermentation characteristics in the GIT of swine. Digestibility of DF from different feed ingredients is more variable and lower than that of other nutrients like starch, sugars, fat and CP. Soluble fractions of DF are fermented faster, produce higher amounts of volatile fatty acid than insoluble fractions, and favors growth of beneficial microbiota. Thus, selective inclusion of DF in diets can be used as a nutritional strategy to optimize the intestinal health of pigs, despite its lower digestibility and consequential negative effect on digestibility of other nutrients.     

Simultaneous enrichment of deglycosylated ginsenosides and monacolin K in red ginseng by fermentation with Monascus pilosus

To improve its bioavailability and pharmacological effects in humans, red ginseng was fermented with a newly isolated fungus, Monascus pilosus KMU103. Most of the ginsenosides were converted to deglycosylated ginsenocides, such as Rh(1), Rh(2), and Rg(3). The total amount of ginsenosides Rh(1), Rh(2), and Rg(3) was 838.7 mg/kg in the red ginseng, and increased to 4,117 mg/kg after 50 L fermentation in 13% red ginseng and 2% glucose. In addition, the Monascus-fermented red ginseng contained 3,089 mg/kg of monacolin K, one of the metabolites produced by Monascus known to reduce cholesterol in the blood. This newly developed Monascus-fermented red ginseng should result in improved health effects, not only by biotransforming gisenosides to deglycosylated ones but also by creating additional bioactive compounds.     

药用真菌活性次级代谢产物研究

药用真菌作为我国传统中医药体系的重要组成部分,有着悠久的历史。它们能够产生丰富的活性次级代谢产物,具有神经保护、抗肿瘤、降血脂等诸多药效。然而,目前对大部分药用真菌次级代谢产物的化学和生物学研究较少。本课题组主要以抗肿瘤、抗炎、抗菌以及抗病毒等生物活性为指导,选择重要药用真菌进行化学研究,构建我国特色药用真菌代谢产物库。文章主要介绍近4年我们在这方面的研究进展。     

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

Wheat contains various essential nutrients including the B group of vitamins. However, B group vitamins, normally present in cereals-derived products, are easily removed or destroyed during milling, food processing or cooking. Lactic acid bacteria (LAB) are widely used as starter cultures for the fermentation of a large variety of foods and can improve the safety, shelf life, nutritional value, flavor and overall quality of the fermented products. In this regard, the identification and application of strains delivering health-promoting compounds is a fascinating field. Besides their key role in food fermentations, several LAB found in the gastrointestinal tract of humans and animals are commercially used as probiotics and possess generally recognized as safe status. LAB are usually auxotrophic for several vitamins although certain strains of LAB have the capability to synthesize water-soluble vitamins such as those included in the B group. In recent years, a number of biotechnological processes have been explored to perform a more economical and sustainable vitamin production than that obtained via chemical synthesis. This review article will briefly report the current knowledge on lactic acid bacteria synthesis of vitamins B2, B11 and B12 and the potential strategies to increase B-group vitamin content in cereals-based products, where vitamins-producing LAB have been leading to the elaboration of novel fermented functional foods. In addition, the use of genetic strategies to increase vitamin production or to create novel vitamin-producing strains will be also discussed.