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بهینه‌یابی ترکیبات محیط کشت Monascus با استفاده از ضایعات کشاورزی–صنعتی به‌منظور تولید حداکثری رنگدانه‌های آزافیلون با حداقل میزان سیترینین | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 25، شماره 2، شهریور 1405، صفحه 79-94 اصل مقاله (970.99 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2026.374043.1477 | ||
| نویسنده | ||
| مرجان نوری* | ||
| گروه مهندسی علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد رودهن، تهران، ایران | ||
| چکیده | ||
| رنگدانه‌های طبیعی آزافیلونی گونه‌های Monascus به دلیل ویژگی‌های زیستی و قابلیت رنگ‌دهی، جایگزینی ایده‌آل برای رنگ‌های سنتزی در صنایع غذایی، دارویی و آرایشی هستند. این پژوهش با هدف تولید رنگدانه‌های آزافیلونیMonascus purpureus با استفاده از ضایعات کشاورزی–صنعتی، کاهش سیترینین و ارزیابی ویژگی‌های زیستی رنگدانه به انجام رسید. تولید رنگدانه در تخمیر غوطه‌ور (SmF) و حالت جامد (SSF) با بهره‌گیری از سبوس برنج، پودر ذرت، کنجالۀ سویا و ملاس به‌عنوان منابع اصلی کربن و نیتروژن بررسی گردید. دما، pH و هوادهی برای دستیابی به حداکثر بازدهی رنگی و خالص‌سازی اولیۀ عصاره‌ها ارزیابی شد. تولید رنگدانه در SmF بین 38.5 تا 76.15 واحد جذب بر میلیلیتر و در SSF بین 185 تا 330 واحد جذب بر گرم متغیر بود. زیست‌توده در SmF برابر 6.1 تا g/L 12.1 و در SSF برابر 14.6 تا 31.8 گرم بر 100 گرم اندازه‌گیری شد. سیترینین در SmF و SSF به‌ترتیب در محدوده 10.2 تا 24.5 میلیگرم بر لیتر و 6.1 تا 13.5 میلیگرم بر کیلوگرم و نسبت رنگدانه به سیترینین در SSF به‌طور معنی‌داری بیشتر بود تا در SmF. تیمار S6 شامل سبوس برنج، پودر ذرت، کنجالۀ سویا و ملاس ( به ترتیب 50، 30، 15 و 5 درصد) به‌عنوان تیمار بهینه انتخاب شد. رنگدانۀ خالص‌شده فعالیت ضدمیکروبی مطلوبی علیه Staphylococcus aureus، آنتی‌اکسیدانی قابل‌توجه (0.42IC50= میلیگرم بر میلیلیتر) و اثر ضدتکثیری بر Caco-2 (145.51 IC50 = میکروگرم بر میلیلیتر) نشان داد. یافته ها نشان دادند تخمیر حالت جامد از ضایعات کشاورزی-صنعتی، روشی کارآمد برای تولید رنگدانه‌های طبیعی Monascus است که ظرفیت بالایی برای تجاری‌سازی در صنایع غذایی، داروسازی و زیست‌فناوری دارد. | ||
| کلیدواژه‌ها | ||
| تخمیر بستر جامد؛ سیترینین؛ ضایعات؛ فعالیت آنتی‌اکسیدانی؛ فعالیت ضد میکروبی | ||
| عنوان مقاله [English] | ||
| Optimization of Monascus culture medium using agro-industrial by-products for maximizing azaphilone pigment production with minimal citrinin formation | ||
| نویسندگان [English] | ||
| Marjan Nouri | ||
| Department of Food Science and Technology Engineering, Islamic Azad University, Roudehen Branch, Tehran, Iran | ||
| چکیده [English] | ||
| Natural pigments of the azaphilone family produced by species of Monascus are considered ideal alternatives to synthetic colorants in the food, pharmaceutical, and cosmetic industries due to their biological properties and coloring capabilities. This study aimed to produce azaphilone pigments from Monascus purpureus using agricultural and industrial wastes, reduce citrinin production, and evaluate the pigment biological properties. Pigment production was investigated under submerged fermentation (SmF) and solid-state fermentation (SSF) using rice bran, corn powder, soybean meal, and molasses as the main carbon and nitrogen sources. Temperature, pH, and aeration were evaluated to achieve maximum pigment yield, and preliminary purification of the extracts was performed. Pigment production in SmF ranged from 38.5 to 76.15 AU/mL, whereas for SSF was 185 to 330 AU/g. Biomass production in SmF ranged from 1.6 to 12 g/L, while SSF was 14.6 to 31.8 g/100 g. Citrinin concentrations in SmF and SSF ranged from 10.2 to 24.5 mg/L and 6.1 to 13.5 mg/kg, respectively. The pigment-to-citrinin ratio was significantly higher in SSF than in SmF. S6, consisting of rice bran, corn powder, soybean meal, and molasses at 50%, 30%, 15%, and 5%, respectively, was selected as the optimum treatment. The purified pigment exhibited desirable antimicrobial activity against Staphylococcus aureus, significant antioxidant activity (IC50 = 0.42 mg/mL), and an antiproliferative effect against Caco-2 cells (IC50 = 145.51 µg/mL). The results demonstrated that solid-state fermentation using agricultural and industrial wastes is an efficient approach for the production of natural Monascus pigments and has considerable commercialization in the food, pharmaceutical, and biotechnology industries. | ||
| کلیدواژه‌ها [English] | ||
| Solid-state fermentation, Citrinin, By-products, Antioxidant activity, Antimicrobial activity | ||
| مراجع | ||
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