Volume 4, Issue 4, December 2019, Page: 121-127
Stability Study of the Pigment Extract from a Wild Pycnoporus sanguineus
Huanhuan Zhang, Life Science College, Heilongjiang University, Harbin, China
Xiang Gao, Life Science College, Heilongjiang University, Harbin, China
Xiali Guo, Life Science College, Heilongjiang University, Harbin, China
Alexander Kurakov, Biological Faculty, Moscow Lomonosov State University, Moscow, Russia
Fuqiang Song, Life Science College, Heilongjiang University, Harbin, China
Received: Sep. 23, 2019;       Accepted: Oct. 4, 2019;       Published: Oct. 16, 2019
DOI: 10.11648/j.ijmb.20190404.12      View  30      Downloads  14
Abstract
The stability of crude pigment of Pycnoporus sanguineus strain 28cc under different conditions was assessed. The strain was isolated from the fruit body of the fungus collected in Fenglin National Nature Reserves (China) and had been identified by morphological and rDNA-ITS based approach. The natural pigments were obtained from cultural liquid of submerged culture by adsorption of macro-porous resin (HPD-722) and eluted with 80% ethanol. The natural colorants had a characteristic absorption peak of 416nm (corresponds cinnabarine) used for determination of pigment stability. P. sanguineus pigment tolerant to high temperatures and could keep stability during pasteurization temperature. It had orange-red colors in both acidic and alkaline environment, as well as exhibits good stability at pH 4-7. In the alkaline environment, pigments showed increased in absorbance and deepness in color. P. sanguineus pigments could toleranted to various metal ions (K+, Na+, Cu2+, Zn2+ or Al3+) and displayed strong stability to reductant, but oxidant result in a certain degree of fading. The result from this study indicated that P. sanguineus pigment displayed good stability under various conditions, which is the basis of their market potential. The obtained characteristics of pigment stability of this strain can be used for development of production of natural pigment.
Keywords
Pycnoporus sanguineus, Pigment, Stability, Fungi, Identification
To cite this article
Huanhuan Zhang, Xiang Gao, Xiali Guo, Alexander Kurakov, Fuqiang Song, Stability Study of the Pigment Extract from a Wild Pycnoporus sanguineus, International Journal of Microbiology and Biotechnology. Vol. 4, No. 4, 2019, pp. 121-127. doi: 10.11648/j.ijmb.20190404.12
Copyright
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Akogou F, Kayodé, APP, Den Besten H, et al. 2017. Extraction methods and food uses of a natural red colorant from dye sorghum. J. Journal of the Science of Food and Agriculture.
[2]
Prabhu, Narsing Rao Manik, X. Min, and L. Wen-Jun. 2017. Fungal and Bacterial Pigments: Secondary Metabolites with Wide Applications. J. Frontiers in Microbiology 8:1113.
[3]
Vendruscolo F, Bühler R M M, Carvalho J C D, et al. 2016. Monascus: a Reality on the Production and Application of Microbial Pigments J. Appl Biochem Biotechnol. 178 (2): 211-223.
[4]
Boo HO, Sung-Jin Hwang, Chun-Sik Bae, Su-Hyun Park, Buk-Gu Heo, Shela Gorinstein. 2012. Extraction and characterization of some natural plant pigments J. Industrial Crops and Products. 40: 129-135.
[5]
Chen K, Roca M. 2018 In vitro digestion of chlorophyll pigments from edible seaweeds. J. Journal of Functional Foods. 40: 400-407.
[6]
Aruldass C A, Dufossé L, Wan A A. 2018 Current perspective of yellowish-orange pigments from microorganisms- a review. J. Journal of Cleaner Production. 180: 168-182.
[7]
Palanivel V, Seralathan KK, Vellingiri B, et al. 2010 Natural pigment extraction from five filamentous fungi for industrial applications and dyeing of leather. J. Carbohydrate Polymers 79 (2): 262-268.
[8]
Ji H, Jiang DH, Ye Y, Zhou Q, Wang CC. 2010. Study on Extraction and Stability of Monascus Pigments. J. China Condiment. 35 (7): 86-89.
[9]
Yuliana A, Singgih M, Julianti E, et al. 2017 Derivates of azaphilone Monascus pigments. J. Biocatalysis & Agricultural Biotechnology. 9: 183-194.
[10]
Aguilar-Machado D, Morales-Oyervides L, Contreras-Esquivel J C, et al. 2017. Effect of ohmic heating processing conditions on color stability of fungal pigments. J. Food Science & Technology International. 23 (4): 108201321668951.
[11]
Zhang AM, Niu SQ, Da WY, Hu R, Su X, Yao XR, Sun K. 2010. Identification of an actinomyces producing green pigment and detection of pigment stability. J. Journal of Northwest Normal University (Natural Science). 46 (3): 89-93.
[12]
Zhao J, Zeng S, Xia Y, et al. 2018. Expression of a thermotolerant laccase from Pycnoporus sanguineus in Trichoderma reesei and its application in the degradation of bisphenol A J. Journal of Bioscience & Bioengineering.
[13]
Achenbach H, Blümm E. 1991. Investigation of the pigments of Pycnoporus sanguineus - pycnosanguin and new phenoxazin-3-ones. J. Arch Pharm (Weinhelm). 324: 3-6.
[14]
Hernandez CA, andoval N, Mallerman J, et al. 2015. Ethanol induction of laccase depends on nitrogen conditions of Pycnoporus sanguineus. J. Electronic Journal of Biotechnology, 18 (4): 327-332.
[15]
María Magdalena Iracheta-Cárdenas, Mario A. Rocha-Peña, Luis J. Galán-Wong, et al. 2016. A Pycnoporus sanguineus laccase for denim bleaching and its comparison with an enzymatic commercial formulation. J. Journal of Environmental Management, 177: 93-100.
[16]
Chen JZ, Wang XH, Qin JX. 2010. Research on submerge fermentation of Trametes sanguineus collected from Wuling Mountains. J. Li shi zhen medicine and meteria medica research. 21 (6): 1387-1389.
[17]
Zeng FY, Zhang YZ. 1996. Preparation of Edible Fungus DNA from Polysaccharide-Rich Sample. J. Acta edulis fungi. 3 (3): 13-17.
[18]
Mao XL. Large fungal Color illustrations. Henan Science and Technology Press, 2000.
[19]
Prabhu N R M, Min X, Wen-Jun L. 2017. Fungal and Bacterial Pigments: Secondary Metabolites with Wide Applications. J. Frontiers in Microbiology. 8: 1-13.
[20]
Li X, Xu Q M, Cheng J S, et al. 2016. Improving the bioremoval of sulfamethoxazole and alleviating cytotoxicity of its biotransformation by laccase producing system under coculture of Pycnoporus sanguineus, and Alcaligenes faecalis. J. Bioresource Technology, 220: 333-340.
[21]
Yi Zhong Cai, Mei Sun, Harold Corke. 2005. Characterization and application of betalain pigments from plants of the Amaranthaceae. J. Trends in Food Science. 16: 370-376.
[22]
Zhang H, Zhan J, Keman S U, et al. 2006. A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin. J. Food Chemistry, 95 (2): 186-192.
[23]
He Chun Zhang, Ji Xun Zhan, Ke Man Su, Yuan Xing Zhang. 2006. A kind of potential food additive produced by Streptomyces coelicolor: Characteristics of blue pigment and identification of a novel compound, λ-actinorhodin. J. Food Chemistry. 95: 186-192.
[24]
Smânia EFA, Smânia Jr A, 1998. Loguercio-Leite C. Rev Microbiol. 29 (4).
[25]
Smânia Jr A, Maeques CJS, Smânia FA, Zanetti CR, Carobrez SG, Tramonte R, 2003. Loguercio-Leite C. Toxicitiy and Antiviral Activity of Cinnabarin Obtained from Pycnoporus sanguineus (Fr.) Murr. Phytotherapy Research. 17: 1069-1072.
[26]
Kohno K, Miyake M, Sano O, Tanaka-Kataoka M, Yamamoto S, Koya-Miyata S, Arai N, Fujii M, Watanabe H, Ushio S, Iwaki K, Fukuda S. 2008. Anti-inflammatory and immunomodulatory properties of 2-amino-3H-phenoxazin-3-one. J. Biol Pharm Bull. 31 (10): 1938-45.
[27]
Miyake M, Yamamoto S, Sano O, Fujii M, Kohno K, Ushio S, Iwaki K, Fukuda S. 2010. Inhibitory effects of 2-amino-3H-phenoxazin-3-one on the melanogenesis of murine B16 melanoma cell line. J. Biosci Biotechnol. Biochem. 74 (4): 753-758.
[28]
Metcalfe D D, Sampson H A, Simon R A, et al. 2015 Food allergy: adverse reactions to foods and food additives [M]// Food Allergy: Adverse Reactions to Foods and Food Additives, 4th Ed.
[29]
Da Costa J P V, Vendruscolo F. 2017. Production of red pigments by, Monascus ruber, CCT 3802 using lactose as a substrate. J. Biocatalysis and Agricultural Biotechnology, 11: 50-55.
[30]
Fabre CE, Santerre AL, Loret MO, Baberian R, Pareilleux A, Goma G, Blanc PJ. 1993. Production and Food Applications of the Red Pigments of Monascus ruber. J. Journal of Food Science. 58 (5): 1099-1102.
[31]
Yang H, Wen L, Yu H, et al. 2018. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins. J. Food Chemistry. 268: 15-26.
Browse journals by subject