Phylogenetic Analysis of Monascus and New Species from Honey, Pollen and Nests of Stingless Bees
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173234 HIMACHAL PRADESH, INDIA May 2017
“Production and Isolation of pigments from Monascus purpureus (MTCC 410) using solid state and submerged fermentation” A PROJECT Submitted in partial fulfillment of the requirements for the award of the degree of BACHELOR OF TECHNOLOGY IN BIOTECHNOLOGY Under the supervision of Dr. Saurabh Bansal (Assistant Professor (Sr.Grade) , Biotechnology) By Divij chauhan (131571) To JAYPEE UNIVERSITY OF INFORMATION TECHNOLOGY WAKNAGHAT, SOLAN – 173234 HIMACHAL PRADESH, INDIA May 2017 CONTENTS CHAPTERS TOPIC PAGE NO Certificate 4 Declaration 5 Acknowledgement 6 Summary 7 List of Figures 8 List of Tables 9 List of Graphs 10 Abbreviations 11 CHAPTERS CHAPTER 1 Introduction CHAPTER 2 Objective CHAPTER 3 Review of Literature CHAPTER 4 Materials and Methods CHAPTER 5 Results And Discussions 2 CHAPTER 6 References 3 CERTIFICATE This is to certify that the work entitled “Production and isolation of pigments from Monascus purpureus (MTCC 410) using solid state and submerged fermentation” pursued by Mr.Divij chauhan(131571) in partial fulfillment for the award of degree of B.Tech in Biotechnology from Jaypee University of Information and Technology, Waknaghat has been carried out under my supervision. This work has not been submitted to any other university or institute for the award of any degree or appreciation. Dr. Saurabh Bansal Assistant Professor Department of Biotechnology and Bioinformatics Jaypee University of Information and Technology, Waknaghat Dist. Solan, HP-17323 Email: [email protected] 4 DECLARATION I, Divij chauhan do hereby declare that the project report submitted to the Jaypee university of information and technology in partial fulfillment for the award of degree of bachelor of technology in Biotechnology entitled, “Production and Isolation of pigments from Monascus purpureus (MTCC 410) using solid state and submerged fermentation” is an original piece of research work carried out by us under the guidance and supervision of Dr. -
Development and Evaluation of Rrna Targeted in Situ Probes and Phylogenetic Relationships of Freshwater Fungi
Development and evaluation of rRNA targeted in situ probes and phylogenetic relationships of freshwater fungi vorgelegt von Diplom-Biologin Christiane Baschien aus Berlin Von der Fakultät III - Prozesswissenschaften der Technischen Universität Berlin zur Erlangung des akademischen Grades Doktorin der Naturwissenschaften - Dr. rer. nat. - genehmigte Dissertation Promotionsausschuss: Vorsitzender: Prof. Dr. sc. techn. Lutz-Günter Fleischer Berichter: Prof. Dr. rer. nat. Ulrich Szewzyk Berichter: Prof. Dr. rer. nat. Felix Bärlocher Berichter: Dr. habil. Werner Manz Tag der wissenschaftlichen Aussprache: 19.05.2003 Berlin 2003 D83 Table of contents INTRODUCTION ..................................................................................................................................... 1 MATERIAL AND METHODS .................................................................................................................. 8 1. Used organisms ............................................................................................................................. 8 2. Media, culture conditions, maintenance of cultures and harvest procedure.................................. 9 2.1. Culture media........................................................................................................................... 9 2.2. Culture conditions .................................................................................................................. 10 2.3. Maintenance of cultures.........................................................................................................10 -
Monascus Purpureus FTC5391
Hindawi Publishing Corporation Journal of Biomedicine and Biotechnology Volume 2011, Article ID 426168, 9 pages doi:10.1155/2011/426168 Research Article Assessment of Monacolin in the Fermented Products Using Monascus purpureus FTC5391 Zahra Ajdari,1, 2 Afshin Ebrahimpour,3 Musaalbakri Abdul Manan,4 Muhajir Hamid,5 Rosfarizan Mohamad,1 and Arbakariya B. Ariff1 1 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 2 Department of Marine Biotechnology, Iranian Fisheries Research Organization, No. 297, West Fatemi Avenue, P.O. Box 14155-6116, 1411816616 Tehran, Iran 3 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia 4 Biotechnology Research Center, Malaysian Agricultural Research and Development Institute, P.O. Box 12301, 50774 Kuala Lumpur, Malaysia 5 Department of Microbiology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia Correspondence should be addressed to Arbakariya B. Ariff, [email protected] Received 15 May 2011; Revised 5 August 2011; Accepted 8 August 2011 Academic Editor: Dobromir Dobrev Copyright © 2011 Zahra Ajdari et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Monacolins, as natural statins, form a class of fungal secondary metabolites and act as the specific inhibitors of HMG- CoA reductase. The interest in using the fermented products as the natural source of monacolins, instead of statin drugs, is increasing enormously with its increasing demand. In this study, the fermented products were produced by Monascus purpureus FTC5391 using submerged and solid state fermentations. -
1 Recurrent Loss of Abaa, a Master Regulator of Asexual Development in Filamentous Fungi
bioRxiv preprint doi: https://doi.org/10.1101/829465; this version posted November 4, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC 4.0 International license. 1 Recurrent loss of abaA, a master regulator of asexual development in filamentous fungi, 2 correlates with changes in genomic and morphological traits 3 4 Matthew E. Meada,*, Alexander T. Borowskya,b,*, Bastian Joehnkc, Jacob L. Steenwyka, Xing- 5 Xing Shena, Anita Silc, and Antonis Rokasa,# 6 7 aDepartment of Biological Sciences, Vanderbilt University, Nashville, Tennessee, USA 8 bCurrent Address: Department of Botany and Plant Sciences, University of California Riverside, 9 Riverside, California, USA 10 cDepartment of Microbiology and Immunology, University of California San Francisco, San 11 Francisco, California, USA 12 13 Short Title: Recurrent loss of abaA across Eurotiomycetes 14 #Address correspondence to Antonis Rokas, [email protected] 15 16 *These authors contributed equally to this work 17 18 19 Keywords: Fungal asexual development, abaA, evolution, developmental evolution, 20 morphology, binding site, Histoplasma capsulatum, regulatory rewiring, gene regulatory 21 network, evo-devo 22 1 bioRxiv preprint doi: https://doi.org/10.1101/829465; this version posted November 4, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC 4.0 International license. 23 Abstract 24 Gene regulatory networks (GRNs) drive developmental and cellular differentiation, and variation 25 in their architectures gives rise to morphological diversity. -
Red Yeast Rice)
Monascus purpureus Monograph H Monacolin K O HO O O H H C O 3 H H Monascus purpureus CH3 CH3 (Red Yeast Rice) H3C Description Red yeast rice, a fermented product of rice on which red yeast (Monascus purpureus) has been grown, has been used in Chinese cuisine and as a medicinal food to promote “blood circulation” for centu- ries. In Asian countries, red yeast rice is a dietary staple and is used to make rice wine, as a flavoring agent, and to preserve the flavor and color of fish and meat.1 Red yeast rice forms naturally occurring hydroxymethylglutaryl-CoA reductase (HMG-CoA reductase) inhibitors known as monacolins. The me- dicinal properties of red yeast rice favorably impact lipid profiles of hypercholesterolemic patients. Active Constituents The HMG-CoA reductase activity of red yeast rice comes from a family of naturally occurring substances called monacolins. Monacolin K, also known as mevinolin or lovastatin, is the ingredient in red yeast rice that Merck & Co., pharmaceutical manufacturer of Mevacor‚ (lovastatin), asserts is a patented pharmaceutical. However, red yeast rice contains a family of nine different monacolins, all of which have the ability to inhibit HMG-CoA reductase. Other active ingredients in red yeast rice include sterols (beta- sitosterol, campesterol, stigmasterol, sapogenin), isoflavones, and monounsaturated fatty acids.2 Mechanisms of Action The first documentation of the biomolecular action of red yeast rice was published in 2002. The results indicate one of the anti-hyperlipidemic actions of red yeast rice is a consequence of an inhibitory effect on cholesterol biosynthesis in hepatic cells.3 It is unclear whether the lipid-lowering effect of red yeast rice is due solely to the monacolin K content, or if other monacolins, sterols, and isoflavones contrib- ute to its cholesterol-lowering effect. -
Taxonomy and Evolution of Aspergillus, Penicillium and Talaromyces in the Omics Era – Past, Present and Future
Computational and Structural Biotechnology Journal 16 (2018) 197–210 Contents lists available at ScienceDirect journal homepage: www.elsevier.com/locate/csbj Taxonomy and evolution of Aspergillus, Penicillium and Talaromyces in the omics era – Past, present and future Chi-Ching Tsang a, James Y.M. Tang a, Susanna K.P. Lau a,b,c,d,e,⁎, Patrick C.Y. Woo a,b,c,d,e,⁎ a Department of Microbiology, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong b Research Centre of Infection and Immunology, The University of Hong Kong, Hong Kong c State Key Laboratory of Emerging Infectious Diseases, The University of Hong Kong, Hong Kong d Carol Yu Centre for Infection, The University of Hong Kong, Hong Kong e Collaborative Innovation Centre for Diagnosis and Treatment of Infectious Diseases, The University of Hong Kong, Hong Kong article info abstract Article history: Aspergillus, Penicillium and Talaromyces are diverse, phenotypically polythetic genera encompassing species im- Received 25 October 2017 portant to the environment, economy, biotechnology and medicine, causing significant social impacts. Taxo- Received in revised form 12 March 2018 nomic studies on these fungi are essential since they could provide invaluable information on their Accepted 23 May 2018 evolutionary relationships and define criteria for species recognition. With the advancement of various biological, Available online 31 May 2018 biochemical and computational technologies, different approaches have been adopted for the taxonomy of Asper- gillus, Penicillium and Talaromyces; for example, from traditional morphotyping, phenotyping to chemotyping Keywords: Aspergillus (e.g. lipotyping, proteotypingand metabolotyping) and then mitogenotyping and/or phylotyping. Since different Penicillium taxonomic approaches focus on different sets of characters of the organisms, various classification and identifica- Talaromyces tion schemes would result. -
Identification and Nomenclature of the Genus Penicillium
Downloaded from orbit.dtu.dk on: Dec 20, 2017 Identification and nomenclature of the genus Penicillium Visagie, C.M.; Houbraken, J.; Frisvad, Jens Christian; Hong, S. B.; Klaassen, C.H.W.; Perrone, G.; Seifert, K.A.; Varga, J.; Yaguchi, T.; Samson, R.A. Published in: Studies in Mycology Link to article, DOI: 10.1016/j.simyco.2014.09.001 Publication date: 2014 Document Version Publisher's PDF, also known as Version of record Link back to DTU Orbit Citation (APA): Visagie, C. M., Houbraken, J., Frisvad, J. C., Hong, S. B., Klaassen, C. H. W., Perrone, G., ... Samson, R. A. (2014). Identification and nomenclature of the genus Penicillium. Studies in Mycology, 78, 343-371. DOI: 10.1016/j.simyco.2014.09.001 General rights Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. • Users may download and print one copy of any publication from the public portal for the purpose of private study or research. • You may not further distribute the material or use it for any profit-making activity or commercial gain • You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim. available online at www.studiesinmycology.org STUDIES IN MYCOLOGY 78: 343–371. Identification and nomenclature of the genus Penicillium C.M. -
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Phylogeny of Penicillium and the Segregation of Trichocomaceae Into Three Families
available online at www.studiesinmycology.org StudieS in Mycology 70: 1–51. 2011. doi:10.3114/sim.2011.70.01 Phylogeny of Penicillium and the segregation of Trichocomaceae into three families J. Houbraken1,2 and R.A. Samson1 1CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, 3584 CT Utrecht, The Netherlands; 2Microbiology, Department of Biology, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands. *Correspondence: Jos Houbraken, [email protected] Abstract: Species of Trichocomaceae occur commonly and are important to both industry and medicine. They are associated with food spoilage and mycotoxin production and can occur in the indoor environment, causing health hazards by the formation of β-glucans, mycotoxins and surface proteins. Some species are opportunistic pathogens, while others are exploited in biotechnology for the production of enzymes, antibiotics and other products. Penicillium belongs phylogenetically to Trichocomaceae and more than 250 species are currently accepted in this genus. In this study, we investigated the relationship of Penicillium to other genera of Trichocomaceae and studied in detail the phylogeny of the genus itself. In order to study these relationships, partial RPB1, RPB2 (RNA polymerase II genes), Tsr1 (putative ribosome biogenesis protein) and Cct8 (putative chaperonin complex component TCP-1) gene sequences were obtained. The Trichocomaceae are divided in three separate families: Aspergillaceae, Thermoascaceae and Trichocomaceae. The Aspergillaceae are characterised by the formation flask-shaped or cylindrical phialides, asci produced inside cleistothecia or surrounded by Hülle cells and mainly ascospores with a furrow or slit, while the Trichocomaceae are defined by the formation of lanceolate phialides, asci borne within a tuft or layer of loose hyphae and ascospores lacking a slit. -
Identification and Nomenclature of the Genus Penicillium
available online at www.studiesinmycology.org STUDIES IN MYCOLOGY 78: 343–371. Identification and nomenclature of the genus Penicillium C.M. Visagie1, J. Houbraken1*, J.C. Frisvad2*, S.-B. Hong3, C.H.W. Klaassen4, G. Perrone5, K.A. Seifert6, J. Varga7, T. Yaguchi8, and R.A. Samson1 1CBS-KNAW Fungal Biodiversity Centre, Uppsalalaan 8, NL-3584 CT Utrecht, The Netherlands; 2Department of Systems Biology, Building 221, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark; 3Korean Agricultural Culture Collection, National Academy of Agricultural Science, RDA, Suwon, Korea; 4Medical Microbiology & Infectious Diseases, C70 Canisius Wilhelmina Hospital, 532 SZ Nijmegen, The Netherlands; 5Institute of Sciences of Food Production, National Research Council, Via Amendola 122/O, 70126 Bari, Italy; 6Biodiversity (Mycology), Agriculture and Agri-Food Canada, Ottawa, ON K1A0C6, Canada; 7Department of Microbiology, Faculty of Science and Informatics, University of Szeged, H-6726 Szeged, Közep fasor 52, Hungary; 8Medical Mycology Research Center, Chiba University, 1-8-1 Inohana, Chuo-ku, Chiba 260-8673, Japan *Correspondence: J. Houbraken, [email protected]; J.C. Frisvad, [email protected] Abstract: Penicillium is a diverse genus occurring worldwide and its species play important roles as decomposers of organic materials and cause destructive rots in the food industry where they produce a wide range of mycotoxins. Other species are considered enzyme factories or are common indoor air allergens. Although DNA sequences are essential for robust identification of Penicillium species, there is currently no comprehensive, verified reference database for the genus. To coincide with the move to one fungus one name in the International Code of Nomenclature for algae, fungi and plants, the generic concept of Penicillium was re-defined to accommodate species from other genera, such as Chromocleista, Eladia, Eupenicillium, Torulomyces and Thysanophora, which together comprise a large monophyletic clade. -
Study on the Extraction and Antibacterial Activity of Monascin
E3S Web of Conferences 251, 02061 (2021) https://doi.org/10.1051/e3sconf/202125102061 TEES 2021 Study on the extraction and antibacterial activity of Monascin Xiaojuan Gao1,Xiaoshi Lu1,Zifeng Wang1 ,Guangpeng Liu2 and Xinjun Li1,* 1Qilu Institute of Technology, Jinan, Shan Dong, 250200, China 2Jinan Fruit Research Institute, All-China Federation of Supply and Marketing Cooperatives, Jinan, Shan Dong, 250200, China Abstract. Taking monascin as the research object, monascin was extracted from red kojic rice by ethanol extraction and extracted with 60%, 70% and 80% ethanol respectively. Finally, it was concluded that when the concentration of ethanol was 70%, the extraction rate of monascin was the highest, reached 75.68%. The bacteriostatic experiments of monascin extract and monascin fermentation showed that it had strong inhibitory effect on Staphylococcus aureus and Bacillus subtilis, weak inhibitory ability on Escherichia coli and Aspergillus niger, and no obvious inhibitory effect on the growth of Saccharomyces cerevisiae. purpureus: isolated from Red kojic rice; sensitive strain: laboratory preserved strain; sucrose (A.R): China 1 Introduction National Pharmaceutical Group Shanghai Reagent Monascus purpureus belongs to fungal kingdom, Co.Ltd.; peptone (B.R), Beef extract (B.R), Yeast extract Ascomycota, Ascomycetes, Eurotiales, Monascaceae, (B.R): Beijing Oboxing Biotechnology Co.Ltd.; glucose Monascus in taxonomy. Monascus purpureus is suitable for (A.R): Tianjin Damao Chemical Reagent Factory. growing on wort Agar medium. The colonies are white at Sodium Chloride (A.R): Tianjin Damao Chemical the initial stage, turn red after ripening, and produce red Reagent Factory; Agar Powder (A.R): Tianjin Beichen pigment[1]. The red pigment is a secondary metabolite Fangzheng Reagent Factory; Nutrition Agar (A.R): produced by Monascus and it is a natural pigment[2]. -
Phylogeny of Chrysosporia Infecting Reptiles: Proposal of the New Family Nannizziopsiaceae and Five New Species
CORE Metadata, citation and similar papers at core.ac.uk Provided byPersoonia Diposit Digital 31, de Documents2013: 86–100 de la UAB www.ingentaconnect.com/content/nhn/pimj RESEARCH ARTICLE http://dx.doi.org/10.3767/003158513X669698 Phylogeny of chrysosporia infecting reptiles: proposal of the new family Nannizziopsiaceae and five new species A.M. Stchigel1, D.A. Sutton2, J.F. Cano-Lira1, F.J. Cabañes3, L. Abarca3, K. Tintelnot4, B.L. Wickes5, D. García1, J. Guarro1 Key words Abstract We have performed a phenotypic and phylogenetic study of a set of fungi, mostly of veterinary origin, morphologically similar to the Chrysosporium asexual morph of Nannizziopsis vriesii (Onygenales, Eurotiomycetidae, animal infections Eurotiomycetes, Ascomycota). The analysis of sequences of the D1-D2 domains of the 28S rDNA, including rep- ascomycetes resentatives of the different families of the Onygenales, revealed that N. vriesii and relatives form a distinct lineage Chrysosporium within that order, which is proposed as the new family Nannizziopsiaceae. The members of this family show the mycoses particular characteristic of causing skin infections in reptiles and producing hyaline, thin- and smooth-walled, small, Nannizziopsiaceae mostly sessile 1-celled conidia and colonies with a pungent skunk-like odour. The phenotypic and multigene study Nannizziopsis results, based on ribosomal ITS region, actin and β-tubulin sequences, demonstrated that some of the fungi included Onygenales in this study were different from the known species of Nannizziopsis and Chrysosporium and are described here as reptiles new. They are N. chlamydospora, N. draconii, N. arthrosporioides, N. pluriseptata and Chrysosporium longisporum. Nannizziopsis chlamydospora is distinguished by producing chlamydospores and by its ability to grow at 5 °C.