He Linman, Liu Cai, Chen Suo, Zhang Jialan, Gao Mengxiang, Li Li
College of Life Science, Yangtze University, Jingzhou 434025, China.
College of Animal Science, Yangtze University, Jingzhou 434025, China.
Food Chem X. 2023 Oct 10;20:100940. doi: 10.1016/j.fochx.2023.100940. eCollection 2023 Dec 30.
Red pigments (MPs) are a large group of polyketides from the fungus which have been widely used as food colorants. In this study, a variety of red MPs congeners were prepared to explore promising water-soluble candidates for application in liquid food formulations. The results showed that by combining the two-stage, low-pH fermentation strategy with a downstream purification step of fractional crystallization, precursors of red MPs, namely monascorubrin and rubropunctatin, were obtained with a purity of 91.9%. Then, via the azaphilic addition reaction, 18 types of red MPs congeners carrying different amino acid moieties (MPs-aa) were semi-synthesized. Compared to rubropunctamine and monascorubramine, the water solubility, pH and thermal stability of MPs-aa were improved greatly. MPs-His, MPs-Phe, MPs-Tyr and MPs-Trp were identified to be the most resistant to pasteurization. These findings provide water-soluble red MPs candidates with high thermal stability and an attractive approach for their large scale production.
红色色素（MPs）是一类来自真菌的聚酮化合物，已被广泛用作食品着色剂。在本研究中，制备了多种红色MPs同系物，以探索有望用于液体食品配方的水溶性候选物。结果表明，通过将两阶段、低pH值发酵策略与分步结晶的下游纯化步骤相结合，获得了红色MPs的前体，即红曲红素和红斑红曲素，纯度为91.9%。然后，通过亲氮加成反应，半合成了18种带有不同氨基酸部分的红色MPs同系物（MPs-aa）。与红斑红曲胺和红曲红胺相比，MPs-aa的水溶性、pH值和热稳定性有了很大提高。MPs-His、MPs-Phe、MPs-Tyr和MPs-Trp被确定为对巴氏杀菌最具抗性的物质。这些发现为大规模生产提供了具有高热稳定性的水溶性红色MPs候选物和一种有吸引力的方法。
