Ascomycota as a source of natural colorants.
Color
Culture conditions
Microbial pigments
Pigments
Secondary metabolites
Journal
Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]
ISSN: 1678-4405
Titre abrégé: Braz J Microbiol
Pays: Brazil
ID NLM: 101095924
Informations de publication
Date de publication:
Sep 2022
Sep 2022
Historique:
received:
03
01
2022
accepted:
09
05
2022
pubmed:
27
5
2022
medline:
9
9
2022
entrez:
26
5
2022
Statut:
ppublish
Résumé
In the last few decades, there has been a great demand for natural colorants. Synthetic colorants are known to be easy to produce, are less expensive, and remain stable when subjected to chemical and physical factors. In addition, only small amounts are required to color any material, and unwanted flavors and aromas are not incorporated into the product. Natural colorants present in food, in addition to providing color, also have biological properties and effects that aid in the prevention and cure of many diseases. The main classes of colorants produced by phylum Ascomycota include polyketides and carotenoids. A promising producer of colorants should be able to assimilate a variety of sources of carbon and nitrogen and also exhibit relative stability. The strain should not be pathogenic, and its product should not be toxic. Production processes should also provide the expected color with a good yield through simple extraction methods. Research that seeks new sources of these compounds should continue to seek products of biotechnological origin in order to be competitive with products of synthetic and plant origin. In this review, we will focus on the recent studies on the main producing species, classes, and metabolic pathways of colorants produced by this phylum, historical background, impact of synthetic colorants on human health and the environment, social demand for natural colorants and also an in-depth approach to bioprocesses (influences on production, optimization of bioprocess, extraction, and identification), and limitations and perspectives for the use of fungal-based dyes.
Identifiants
pubmed: 35616785
doi: 10.1007/s42770-022-00768-4
pii: 10.1007/s42770-022-00768-4
pmc: PMC9433473
doi:
Substances chimiques
Coloring Agents
0
Food Coloring Agents
0
Pigments, Biological
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
1199-1220Subventions
Organisme : Fundação de Amparo à Pesquisa do Estado do Amazonas
ID : Universal Call FAPEAM-006/2019
Organisme : Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
ID : Finance Code 001
Informations de copyright
© 2022. The Author(s) under exclusive licence to Sociedade Brasileira de Microbiologia.
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