The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus
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Abstract. Novita I, Oedjijono, Asnani A. 2021. The characteristics of fermented purple sweet potato (Ipomoea batatas) and black rice (Oryza sativa) using UV-irradiated Monascus purpureus. Biodiversitas 22: 684-690. This research aimed to produce Monascus fermented product (MFP) with purple sweet potato (Ipomoea batatas (L.) Lam.) and black rice (Oryza sativa L.) using UV-irradiated Monascus purpureus Went and evaluated the characteristic of its antibacterial activity against Salmonella typhi. M. purpureus was irradiated with UV at l254 nm for 0, 2, 3, and 4 min. The solid-state fermentation process was carried out for 7, 14, and 21 days. The pigments were measured at l390 nm for yellow and l500 nm for red. The ethanol extracts of MFP were analyzed for their antibacterial activity against S. typhi using the Kirby–Bauer method. The results showed that the highest yield of MFP was obtained from MFP–black rice (51.88%) that used UV-irradiated M. purpureus for 2 min and fermentation for 21 days. The highest absorbance value of MFP–purple sweet potato was obtained from UV-irradiated M. purpureus for 3 min, whereas the highest absorbance value of MFP–black rice was obtained with UV-irradiated M. purpureus for 2 min. Ethanol extracts of both MFP3–purple sweet potato and MFP2–black rice showed antibacterial activities against S. typhi with minimum inhibitory concentration values of 0.2 and 0.15 g/mL, respectively. Thin-layer chromatography analysis of the ethanol extract from MFP2–black rice revealed the presence of bioactive saponin and flavonoid. These findings suggest that UV-irradiated M. purpureus was able to use both purple sweet potato and black rice substrates to produce MFP with antibacterial activity against S. typhi.
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References
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Wong W, Rawahi HAl, Patel S, Yau Y, Eshaghi A, Zittermann S, Tattum L, and Morris SK. 2019. The first Canadian pediatric case of extensively drug-resistant Salmonella typhi originating from an outbreak in Pakistan and its implication for empiric antimicrobial choices. IDCases 15: e00492.
Yongsmith B, Thongpradis P, Klinsupa W, Chantrapornchai W, and Haruthaithanasan V. 2013. Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant. Applied Microbiology and Biotechnology 97(20): 8895–8902.
Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, and Sameshima Y. 2010. Characterization of glucoamylase and ?-amylase from Monascus anka: Enhanced production of ?-amylase in red koji. Journal of Bioscience and Bioengineering 110(6): 670–674.
Zhi Q, Lei L, Li F, Zhao J, Yin R, and Ming J. 2020. The anthocyanin extracts from purple-fleshed sweet potato exhibited anti-photoaging effects on ultraviolent B-irradiated BALB/c-nu mouse skin. Journal of Functional Foods 64: 103640.
Christiana NO. 2016. Production of food colorants by filamentous fungi. African Journal of Microbiology Research 10(26): 960–971.
Crump JA. 2019. Progress in Typhoid Fever Epidemiology. Clinical Infectious Diseases 68(Suppl1): S4–S9.
Esatbeyoglu T, Rodríguez-Werner M, Schlösser A, Winterhalter P, and Rimbach G. 2017. Fractionation, enzyme inhibitory, and cellular antioxidant activity of bioactive from purple sweet potato (Ipomoea batatas). Food Chemistry 221: 447–456.
Ginting E, Utomo JS., Yulifianti R, and Jusuf M. 2015. Potensi Ubijalar Ungu sebagai Pangan Fungsional [The potency of Purple Sweet Potato as Functional Food]. Iptek Tanaman Pangan 6(1): 116–138.
Huang CF, Shen SM, Chen WT, and Chen CC. 2019. The effects of mutation and temperature variation on monacolin K production by Monascus sp. and relative statistical parameter analysis of monacolin K production. Phytochemistry Letters 32: 143–150.
Hudzicki J. 2009. Kirby-Bauer Disk Diffusion Susceptibility Test Protocol. Retrieved on July 20, 2019 from the website: https://www.asmscience.org/content/education/protocol/protocol.3189#header
Jang HH, Park MY, Kim HW, Lee YM., Hwang KA, Park JH, Park DS, and Kwon O. 2012. Black rice (Oryza sativa L.) extract attenuates hepatic steatosis in C57BL/6 J mice fed a high-fat diet via fatty acid oxidation. Nutrition & Metabolism 9(27): 1-11.
Kasim E, Astuti S, and Nurhidayat N. 2005. Karakterisasi Pigmen dan Kadar Lovastatin Beberapa Isolat Monascus purpureus [Pigment characterization and lovastatin content of Monascus purpureus isolates]. Biodiversitas, Journal of Biological Diversity 6(4): 245–247.
Khoo HE, Azlan A, Tang ST, and Lim SM. 2017. Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research 61(1361779): 1-18.
Kim D and Ku S. 2018. Beneficial effects of Monascus sp. KCCM 10093 pigments and derivatives: A mini review. Molecules 23(1): 1–15.
Mu H, Huang L, Ding X, and Zhao S. 2015. Influence of Different Substrates on the Production of Pigments and Citrinin by Monascus FJ46. In Zhang T and Nakajima M. (Eds.). Advances in Applied Biotechnology. Lecture Notes in Electrical Engineering, p. 257–264. Springer, Berlin, Heidelberg.
Nostro A, Germano MP, D’angelo V, Marino A, and Cannatelli MA. 2000. Extraction methods and bioautography for evaluation of medicinal plant antimicrobial activity. Letters in Applied Microbiology 30(5): 379–384.
Pattanagul P, Pinthong R, Phianmongkhol A, and Leksawasdi N. 2007. Review of angkak production (Monascus purpureus). Chiang Mai Journal of Science 34(3): 319–328.
Permana DR, Marzuki S, and Tisnadjaja D. 2004. The analysis of the quality of red fermented rice (RFR) product with Monascus purpureus 3090. Biodiversitas, Journal of Biological Diversity 5(1): 7–12.
Rojsuntornkitti K, Jittrepotch N, Kongbangkerd T, and Kraboun K. 2010. Substitution of nitrite by Chinese red broken rice powder in Thai traditional fermented pork sausage (Nham). International Food Research Journal 17(1): 153–161.
Sompong R, Siebenhandl-Ehn S, Linsberger-Martin G, and Berghofer E. 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistr 124(1): 132–140.
Srianta I, Ristiarini S, Nugerahani I, Sen SK, Zhang BB, Xu GR, and Blanc PJ. 2014. Recent research and development of Monascus fermentation products. International Food Research Journal 21(1): 1–12.
Srianta I, Zubaidah E, Estiasih T, Iuchi Y and Yamada M. 2017. Antioxidant activity of pigments derived from Monascus purpureus-fermented rice, corn, and sorghum. International Food Research Journal 24(3): 1186–1191.
Sun JL, Zou X, Liu AY, and Xiao TF. 2011. Elevated yield of monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl. Biological Research 44(4): 377–382.
Thanuja B and Parimalavalli R. 2020. Comparison of anti-oxidant compounds and antioxidant activity of native and dual modified rice flour. International Journal of Pharmaceutical Sciences and Research 11(3): 1203–1209.
Ungureanu C and Ferdes M. 2010. Antibacterial and antifungal activity of red rice obtained from Monascus purpureus. Chemical Engineering Transactions 20: 223–228.
Waldi D. 1965. Spray Reagents for Thin-Layer Chromatography. Thin-Layer Chromatography 8: 483–502.
Wong W, Rawahi HAl, Patel S, Yau Y, Eshaghi A, Zittermann S, Tattum L, and Morris SK. 2019. The first Canadian pediatric case of extensively drug-resistant Salmonella typhi originating from an outbreak in Pakistan and its implication for empiric antimicrobial choices. IDCases 15: e00492.
Yongsmith B, Thongpradis P, Klinsupa W, Chantrapornchai W, and Haruthaithanasan V. 2013. Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant. Applied Microbiology and Biotechnology 97(20): 8895–8902.
Yoshizaki Y, Susuki T, Takamine K, Tamaki H, Ito K, and Sameshima Y. 2010. Characterization of glucoamylase and ?-amylase from Monascus anka: Enhanced production of ?-amylase in red koji. Journal of Bioscience and Bioengineering 110(6): 670–674.
Zhi Q, Lei L, Li F, Zhao J, Yin R, and Ming J. 2020. The anthocyanin extracts from purple-fleshed sweet potato exhibited anti-photoaging effects on ultraviolent B-irradiated BALB/c-nu mouse skin. Journal of Functional Foods 64: 103640.
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