Mechanistic insights into isopropyl myristate-stimulated monascus pigment biosynthesis via untargeted metabolomics
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Renzhi Wan1, Zhiqiang Wang2, Yuling Li1
1Anhui Key Laboratory of Pollutant Sensitive Materials and Environmental Remediation/Huaibei Key Laboratory for Bio-processing of Agricultural Products, College of Life Sciences, Huaibei Normal University, Huaibei, 235000, People's Republic of China.
Abstract:
Monascus pigments (MPs) are natural food colorants that have received significant attention in the food industry due to their widespread use as food additives. This study employed food-grade isopropyl myristate (IPM) at different concentrations to modulate MP biosynthesis. The results showed that adding 10 g/L IPM significantly increased pigment production, reaching a total color value of 107.957 AU/50 mL, which corresponds to a 3.49-fold increase compared to the control. Furthermore, the pigment content per unit biomass increased to 335.774 AU/g, representing a 1.378-fold improvement over the control. Visual observation and scanning electron microscopy revealed that IPM-treated mycelial pellets had smaller diameters, darker pigmentation, thicker cell walls, rougher surfaces, and higher conidia production. Untargeted metabolomic profiling identified 89 differentially expressed metabolites between the IPM-treated and control groups. KEGG pathway enrichment analysis linked these metabolites to ABC transporters, taurine and hypotaurine metabolism, and cofactor biosynthesis. Further mechanistic investigation revealed that IPM stimulates MP biosynthesis by upregulating key precursors and substrates involved in the tricarboxylic acid (TCA) cycle, glycolysis, amino acid metabolism, and cofactor biosynthesis pathways (e.g., NADPH and CoA).
Insights
Isopropyl myristate (IPM) enhances Monascus pigment (MP) production in food applications. This natural food colorant boost was achieved by modulating MP biosynthesis, leading to significantly increased pigment yield and improved microbial characteristics.
Area of Science:
- Food Science
- Biotechnology
- Microbiology
Background:
- Monascus pigments (MPs) are widely used natural food colorants.
- Optimizing MP biosynthesis is crucial for the food industry.
Purpose of the Study:
- To investigate the effect of isopropyl myristate (IPM) on Monascus pigment biosynthesis.
- To understand the underlying mechanisms of IPM-mediated MP enhancement.
Main Methods:
- Addition of food-grade isopropyl myristate (IPM) at various concentrations.
- Measurement of pigment production and biomass.
- Scanning electron microscopy (SEM) for morphological analysis.
- Untargeted metabolomic profiling and KEGG pathway analysis.
Main Results:
- 10 g/L IPM significantly increased total pigment production by 3.49-fold and pigment content per biomass by 1.378-fold.
- IPM treatment resulted in smaller mycelial pellets with darker pigmentation, thicker cell walls, rougher surfaces, and increased conidia production.
- Metabolomic analysis identified 89 differentially expressed metabolites, linked to pathways like ABC transporters and cofactor biosynthesis.
- IPM upregulates precursors in the TCA cycle, glycolysis, amino acid metabolism, and cofactor biosynthesis (NADPH, CoA).
Conclusions:
- Isopropyl myristate (IPM) is an effective modulator for enhancing Monascus pigment (MP) biosynthesis.
- IPM improves pigment yield and alters microbial morphology, likely through metabolic pathway regulation.
- This study provides insights into optimizing natural food colorant production using specific additives.
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