Performance and Mechanism of Co-culture of Monascus Purpureus, Lacticaseibacillus Casei, and Saccharomyces Cerevisiae to Enhance Lovastatin Production and Lipid-lowering Effects

Overview

Journal Bioprocess Biosyst Eng

Specialties Biomedical Engineering
Biotechnology

Date 2023 Sep 9

PMID 37688635

Authors

Minghui Wu

Qiqi Wang

Han Zhang

Zhengyong Pan

Qilu Zeng

Weizhen Fang

Jilong Mao

Jianpeng Li

Han Wu

Zhongping Qiu

Affiliations

Soon will be listed here.

Abstract

To facilitate lipid-lowering effects, a lovastatin-producing microbial co-culture system (LPMCS) was constituted with a novel strain Monascus purpureus R5 in combination with Lacticaseibacillus casei S5 and Saccharomyces cerevisiae J7, which increased lovastatin production by 54.21% compared with the single strain R5. Response Surface Methodology (RSM) optimization indicated lovastatin yield peaked at 7.43 mg/g with a fermentation time of 13.88 d, water content of 50.5%, and inoculum ratio of 10.27%. Meanwhile, lovastatin in LPMCS co-fermentation extracts (LFE) was qualitatively and quantitatively analyzed by Thin-Layer Chromatography (TLC) and High-Performance Liquid Chromatography (HPLC). Cellular experiments demonstrated that LFE exhibited no obvious cytotoxicity to L-02 cells and exhibited excellent biosafety. Most notably, high-dose LFE (100 mg/L) exhibited the highest reduction of lipid accumulation, total cholesterol, and triglycerides simultaneously in oleic acid-induced L-02 cells, which decreased by 71.59%, 38.64%, and 58.85% than untreated cells, respectively. Overall, LPMCS provides a potential approach to upgrade the lipid-lowering activity of Monascus-fermented products with higher health-beneficial effects.

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