Beruflich Dokumente
Kultur Dokumente
filamentous fungi
Introduction
Though plant and animals are good sources for production of color pigment, the
inability of them to meet the world demand has led to increased interest in synthetic
colorant. Moreover, a great deal of concern has been raised by the effects of some
synthetic dyes on human health as sources of skin cancer, disorders and allergic reactions
(Francalanci et al.,2001). To overcome this limitation, it was suggested to exploit the
potentiality of other biological sources such as fungi, bacteria and algae with modern
biotechnological techniques to improve significantly the pigment production.
1
Micro algae are known to produce a wide range of water-soluble pigments, but
the low productivity of algal cultures is a significant bottleneck for their
commercialization (Hejazi and Wijffels, 2004). Pigments of basidiomycetous fungi have
been used in the past for dyeing wool and silk (Bessette and Besette, 2001). The
appropriate use of fermentation physiology together with metabolic engineering (Nielsen
et al., 2002) could allow the efficient mass production of colorants from fungi. The
present investigation is focused on fungi that produce industrially important pigments.
Review
Like plants, filamentous fungi synthesize natural products because they have an
ecological function and are of value to the producer (Firn and Jones, 2003). Depending
on the type of compound, they serve different functions—varying from protection against
lethal photo-oxidations (carotenoids) to environmental stress (melanins) and acting as
cofactors in enzyme catalysis (flavins). Filamentous fungi produce several characteristic
of carotenoid and non- carotenoid pigments (Baker and Tatum, 1998; Medenstev and
Akimenko, 1998; Adrio and Demain, 2003). Anthraquinone (octaketide) pigments like
catenarin, chrysophanol, cynodontin, helminthosporin, tritisporin and erythroglaucin are
produced by Eurotium spp., Fusarium spp., Curvularia lunata and Drechslera spp
(Duran et al., 2002). Yellow pigments-epurpurins A to C were obtained from Emericella
purpurea (Hideyuki et al., 1996) and azaphilone derivatives (hexaketides), falconensins
A–H and falconensones A1 and B2, were produced both by Emericella falconensis and
Emericella fructiculosa (Ogasawara et al., 1997). The red colorant is an extracellular
metabolite of the anthraquinone class and is claimed to be produced by a variety of
Penicillium oxalicum (Sardaryan et al., 2002; Sardaryan, 2004).
2
Monascus-fermented rice has been found to contain the mycotoxin citrinin (Liu et al.,
2005). The production of citrinin together with pigments clearly limits the use of
Monascus as a producer of natural food colorants.
The review clearly indicates that not much work has been undertaken on fungal
pigments, although variety of pigmented fungi are present in nature. Hence the present
work was planned with the aim of searching of novel water soluble pigments from
filamentous fungi. The work was designed as given below.
3
5. Optimization of the pigment production in solid substrate and cost effective
production of pigments.
7. Determining the dyeing capacity on fabric and leather and to assess the
colorfastness.
Work undertaken:
Dyeing property was tested on to cotton fabric and leather and the quality of the
dyed specimen was determined by employing various tests. The results are presented.
4
The thesis contains six chapters. The first chapter gives general introduction of
the study.
The third chapter describes various methodologies adopted to study the effect of
culture conditions on pigment production, purification, characterization, and the
application of the pigment on fabric and leather.
The chapter four deals with the results and chapter five focuses on the overall
discussion of the above study.
The sixth chapter highlights the results as summary, followed by the list of
references.
References:
Adrio, J.L. and A.L. Demain, 2003. Fungal biotechnology. Indust. Microbiol., 6:191-199.
Angelini, L.G., L. Pistelli, P. Belloni, A. Bertoli and S. Panconesi, 1997. Rubia tinctorum
a source of natural dyes: agronomic evaluation, quantitative analysis of alizarin
and industrial assays. Ind. Crops. Prod., 6:303–311.
Bessette, A.R. and A.E. Besette, 2001. The rainbow beneath my feet: a mushroom dyer’s
field guide. New York: University Press.
Baker, R.A. and J.H. Tatum, 1998. Novel anthraquinones from stationary cultures of
Fusarium oxysporum. J. Ferment. Bioeng ., 85:359-361.
Ball, P., 2002.Colore, 1st edn. RCS Libri SpA, Milan, pp 207–239.
Bohm, V., 1999. Effect of sub ambient temperature on RP-HPLC of β-carotene isomers.
Chromatographia., 50, 282–286.
Csiktusnadi Kiss, G.A., E. Forgacs, T. Cserhati, T. Mota, H. Morais and C.Ramos, 2000.
Optimization of the microwave-assisted extraction of pigments from paprika
(Capsicum annuum L.) powders. J. Chromatogr., 889,41–49.
5
Cerrato, A., D. De Santis and M. Moresi, 2002. Production of luteolin extracts from
Reseda luteola and assessment of their dyeing properties. J.Sci. Food Agric.,
82:1189–1199.
Downham, A. and P.Collins, 2000. Coloring our foods in the last and next millennium.
Int. J. Food. Sci. Technol ., 35:5-22.
Firn, R.D. and C.G. Jones, 2003.Natural products — a simple model to explain chemical
diversity. Nat. Prod. Rep., 20:382-391.
Francalanci, S., S. Giorgini,C. Brusi and A. Sertoli, 2001. L’impiegodi tessuti ecologici
nella prevenzione della dermatiteallergica da contatto con coloranti. Proc 1st
Health and Textile Int Forum, Biella [Online].
Available:www.tessileesalute.it/flex/cm/files/99aa8709ac2f35a8941e.pdf.
Hejazi, M.A. and R.H Wijffels, 2004. Milking of micro algae. Trends Biotechnol.,
22:189-194.
Hideyuki, T., N. Koohei and K. Ken-ichi, 1996. Isolation and structures of dicyanide
derivatives, epurpurins A to C, from Emirecella purpurea. Chem Pharm Bull
(Tokyo)., 44:2227-2230.
Kokubun, T., J. Edmonds and P. John, 1998. Indoxyl derivatives in woad in relation to
medieval indigo production. Phytochemistry.,49:79–87.
Kumar,C.G., M.P. Tiwari and K.D. Jany,1999. Novel alkaline serine protease from
alkalophilic Bacillus spp.; purification and some properties. Process Biochem.,
34:441 –449.
Liu, B.H., T.S. Wu, M.C. Su, C.P. Chung and F.Y. Yu, 2005. Evaluation of citrinin
occurrence and cytotoxicity in Monascus fermentation products. J Agric Food
Chem., 53:170-175.
Lilly, V.G. and H. L. Barnett, 1962. The utilization of sucrose and its constituents sugar
by Monascus pupurus. Proc.W.Va .Acad.Sc., 24: 27 – 32.
6
Lacker, T., S. Strohschein and K. Albert, 1999. Separation and identification of various
carotenoids by C30 Reversed-Phase High-Performance Liquid Chromatography
coupled to UV and Atmospheric Pressure Chemical Ionization Mass
Spectrometric detection. J. Chromatographia., 854:37–44.
Margalith, P.Z., 1992. Pigment Microbiology, New York, Chapman & Hall Publ.
Medenstev, A.G and V.K. Akimenko, 1998. Naphthoquinone metabolites of the fungi.
Phytochemistry., 47:935-959.
McHan, F. and G.T. Johnson, 1970. Zinc and amino acid important component of
medium promoting growth of Monascus purpureus. Mycologia.,71:160 – 179.
McHan, F. and G.T. Johnson, 1979. Some effect of zinc on the utilization of nitrogen
sources by Monascus purpureus. Mycologia.,62: 1108 – 1131.
Nielsen, K.F., J. Smedsgaard, T.O. Larsen, F. Lund, U. Thrane and J.C Frisvad, 2004.
Chemical identification of fungi: metabolite profiling and metabolomics. In
Fungal Biotechnology in Agricultural, Food, and Environmental Applications.
(ed) D.K. Arora. New York: Marcel Dekker, Inc., pp 19-35.
Ogasawara, N., R. Mizuno and K. Kawai, 1997. Structures of a new type of yellow
pigments, falconensones A and B, from Emericella falconensis. J. Chem. Soc.
Perkins Trans ., 1:2527-2530.
Prakasham, R.S., C.H. Subba Rao, R. Sreenivas Rao and P.N. Sarma,2005. Alkaline
protease production by a Bacillus circulans under solid state fermentation using
agro industrial waste process parameter optimization. Biotechnological Prog.,
21-1380 –1388.
Sardaryan, E., 2002. Strain of the microorganism Penicillium oxalicum var. Armeniaca
and its application. US Patent 6,340,586 B1.
Wissgott, U. and K. Bortlik, 1996. Prospects for new natural food colorants. Trends Food
Sci. Technol.,7:298-302.