Leucine interference in the production of water-soluble red Monascus pigments |
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Authors: | T F Lin A L Demain |
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Institution: | (1) Fermentation Microbiology Laboratory, Department of Biology, Massachusetts Institute of Technology, 02139 Cambridge, MA, USA;(2) Present address: Research Institute for Wines, Taipei, Taiwan, Republic of China |
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Abstract: | The formation of soluble Monascus red pigments is strongly positively and negatively regulated by different amino acids. Leucine, valine, lysine, and methionine had strong negative effects on pigment formation. Leucine supported poor pigment formation when used as sole nitrogen source in fermentations, yet it neither repressed pigment synthase(s) nor inhibited its action. The new pigments derived from the hydrophobic leucine were more hydrophilic than the conventional red pigments (lacking an amino acid side-chain) and were extracellularly produced. Therefore, the low level of red pigments produced when leucine was the nitrogen source was not due to feed-back regulation by cell-bound leucine pigments. The negative effect of leucine was caused by enhanced decay of pigment synthase(s). The enhanced decay was not due simply to de novo synthesis of a leucine-induced protease.Abbreviations
mSG
Monosodium glutamate
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MOPS
3-(N-morpholine)propane sulfonic acid
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DCW
dry cell weight |
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Keywords: | Pigments Monascus pigments Leucine Amino acids Secondary metabolism |
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