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Biological detoxification of Monascus purpureus pigments by heat‐treated Saccharomyces cerevisiae
Author(s) -
Davoudi Moghadam Hediyeh,
Shahidi Fakhri,
Tabatabaei Yazdi Farideh,
Sarabi Jamab Mahboobe,
Eshaghi Zarrin
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9680
Subject(s) - citrinin , monascus purpureus , monascus , saccharomyces cerevisiae , red yeast rice , pigment , yeast , food science , chemistry , metabolite , mycotoxin , biochemistry , fermentation , organic chemistry
BACKGROUND Today, there is an increasing concern about the consumption of synthetic colorants in food because of their possible health hazards. Monascus purpureus has attracted a great deal of attention as it produces various coloured pigments with high chemical stability, but it also produces citrinin, a secondary toxic metabolite, along with the pigments. This study aims to investigate the amount of pigment and citrinin reduction by different treatments with Saccharomyces cerevisiae such as heat treatment and suspension concentration. RESULTS The results indicated that the ability of S. cerevisiae regarding citrinin adsorption increased with increase of temperature and yeast concentration. The maximum extent of citrinin adsorption was related to heat treatment at 121 °C and a yeast concentration of 10 5 cells mL −1 , for which citrinin reduced from 4.43 mg L −1 in control to 0.1 mg L −1 . Heat treatment of 10 3 cells mL −1 suspension of S. cerevisiae cells at 50 °C, with 0.56 mg L −1 citrinin remaining in the medium, showed the lowest ability for citrinin binding. The optimum absorbance of all red, orange and yellow pigments was observed for the heat treatment at 50 °C and yeast concentrations of 10 3 and 10 4 cells mL −1 which was greater than that for the control. CONCLUSIONS We can conclude from this study that heat treatment with S. cerevisiae can be a useful way to reduce citrinin to below the standard limits. © 2019 Society of Chemical Industry