Generic placeholder image

Recent Patents on Biotechnology

Author(s): Brisa R.P. Gonçalves, Bruna A.S. Machado, Samira A. Hanna and Marcelo A. Umsza-Guez*

DOI: 10.2174/1872208313666191002125035

DownloadDownload PDF Flyer Cite As
Prospective Study of Microbial Colorants under the Focus of Patent Documents

Page: [184 - 193] Pages: 10

  • * (Excluding Mailing and Handling)

Explore Articles
About Journal
For Authors
For Editors
For Reviewers

Abstract

Background: Colorant-producing microorganisms are quite common in nature. These biomolecules present many biological activities such as antitumoral, antimicrobial and antioxidant, in addition to the various nuances of color, making them of special technological importance to the industrial sectors.

Objective: This study aims to conduct a technological mapping in the patent, at European patent Office (EPO), in order to evaluate the global panorama of the use of microbial colorants.

Methods: The experimental design was acquired by the keyword-driven approach through the advanced search in the Espacenet database European Patent Office (EPO). The keywords selected were bacteria or fungi* or yeast or algae or microorganism* but not plant* and pigment* or color* or colorant* or dye* and the International Patent Classification code, C09B61, for prospecting of interest.

Results: There has been a linear increase in patents developed in the last 20 years, with Japan as the largest depositor in the area. The companies Dainippon Ink and Chemicals and Ajinomoto, both being Japanese, are the largest depositors with 20% of all patents. Among the microorganisms, the filamentous fungi appeared in the first place with 32% of documents and the fungi of the genus Monascus were the most frequently used.

Conclusion: The use of microbial colorants has been growing among industries, mainly in food sectors, due to the growing demand for products of natural origin. Thus, the increase in research and technological development in the area of microbial colorants can become an economically viable and promising strategy for the various industrial sectors.

Keywords: Pigments, microorganisms, Monascus, database, intellectual property, biotechnology.

Graphical Abstract

[1]
Dufossé L. Current and potential natural pigments from microorganisms (bacteria, yeasts, fungi, microalgae).In: Carle R, Schweiggert RM, Eds. Handbook on natural pigments in food and beverages: industrial applications for improving food color. France: Elsevier Ltd. 2016; pp. 337-54.
[2]
Dufossé L. Red colourants from filamentous fungi: Are they ready for the food industry? J Food Compos Anal 2017; 69: 156-61.
[http://dx.doi.org/10.1016/j.jfca.2017.11.002]
[3]
Malik K, Tokkas J, Goyal S. Microbial Pigments: a review. Int J Microb Resour Technol 2012; 41(4): 361-5.
[4]
Nigam PS, Luke JS. Food additives: production of microbial pigments and their antioxidant properties. Curr Opin Food Sci 2016; 7: 93-100.
[http://dx.doi.org/10.1016/j.cofs.2016.02.004]
[5]
Mapari SAS, Thrane U, Meyer AS. Fungal polyketide azaphilone pigments as future natural food colorants? Trends Biotechnol 2010; 28(6): 300-7.
[http://dx.doi.org/10.1016/j.tibtech.2010.03.004] [PMID: 20452692]
[6]
El-Naggar NEA, El-Ewasy SM. Bioproduction, characterization, anticancer and antioxidant activities of extracellular melanin pigment produced by newly isolated microbial cell factories Streptomyces glaucescens NEAE-H. Sci Rep 2017; 7: 42129.
[http://dx.doi.org/10.1038/srep42129] [PMID: 28195138]
[7]
Li F, Xue F, Yu XGC-MS. FTIR and Raman Analysis of antioxidant components of red pigments from Stemphylium lycopersici. Curr Microbiol 2017; 74(4): 532-9.
[http://dx.doi.org/10.1007/s00284-017-1220-3] [PMID: 28255784]
[8]
Zheng Y, Zhang Y, Chen D, Chen H, Lin L, Zheng C, et al. Monascus pigment rubropunctatin: a potential dual agent for cancer chemotherapy and phototherapy. J Agric Food Chem 2016; 64(12): 2541-8.
[http://dx.doi.org/10.1021/acs.jafc.5b05343] [PMID: 26953890]
[9]
Dufossé L. Microbial pigments from bacteria, yeasts, fungi, and microalgae for the food and feed industries.In: Grumezescu AM, Holban AM, Eds. Natural and artificial flavoring agents and food dyes. France: Elsevier Inc 2018; pp. 113-31.
[10]
Panesar R, Kaur S, Panesar PS. Production of microbial pigments utilizing agro-industrial waste: a review. Curr Opin Food Sci 2015; 1(1): 70-6.
[http://dx.doi.org/10.1016/j.cofs.2014.12.002]
[11]
García AM, López-Moya JR, Ramos P. Key points in biotechnological patents to be exploited. Recent Pat Biotechnol 2013; 7(2): 84-97.
[http://dx.doi.org/10.2174/1872208311307020002] [PMID: 23848273]
[12]
Amparo KK dos S. Ribeiro M do CO, Guarieiro LLN. Estudo de caso utilizando mapeamento de prospecção tecnológica como principal ferramenta de busca científica. Perspect Cienc Inf 2012; 17(4): 195-209.
[http://dx.doi.org/10.1590/S1413-99362012000400012]
[13]
Quintella CM, Meira M, Guimarães AK, Tanajura ADS, Da Silva HRG. Prospecção Tecnológica como uma Ferramenta Aplicada em Ciência e Tecnologia para se Chegar à Inovação. Rev Virtual Quim 2011; 3(5): 406-15.
[14]
WIPO. World Intellectual Property Indicators 2018.. World Intellectual Property Organization Geneva: 2018 [cited: 10 September 2018] Available from http://www.wipo.int/ipstats
[15]
Tuli HS, Chaudhary P, Beniwal V, Sharma AK. Microbial pigments as natural color sources: current trends and future perspectives. J Food Sci Technol 2015; 52(8): 4669-78.
[http://dx.doi.org/10.1007/s13197-014-1601-6] [PMID: 26243889]
[16]
Yamaguchi Y, Yoshida T, Komatsu A, Ito H, Watanabe S. Water soluble Monascus pigment US Patent 3765906A 1973.
[17]
Ishiguro Y, Morita K, Ito Y. Novel bacterial strain capable of producing purple-blue pigment. JPS63245666A 1988.
[18]
Nakai K, Koriyama T. Cosmetic containing concentrated Phaffia pigment oil JPH07101827A 1995.
[19]
Choi KY. Cyp102_scat method of producing bioindigo using cyp102_scat from Streptomyces cattleya KR101783243B1 2017.
[20]
Petrova GV, Burakaeva AD, Egorov NS, Shangaraeva GS. Method for producing organic pigment for coloring polymeric materials RU2646106C1 2018.
[21]
Harasym J, Bogacz-Radomska L. Colorants in foods - from past to present. Eng Sci Technol 2016; 3(22): 21-35.
[22]
Dufossé L. Anthraquinones, the Dr Jekyll and Mr Hyde of the food pigment family. Food Res Int 2014; 65: 132-6.
[http://dx.doi.org/10.1016/j.foodres.2014.09.012]
[23]
Chung KT. Azo dyes and human health: a review. J Environ Sci Health C Environ Carcinog Ecotoxicol Rev 2016; 34(4): 233-61.
[http://dx.doi.org/10.1080/10590501.2016.1236602] [PMID: 27635691]
[24]
Amchova P, Kotolova H, Ruda-Kucerova J. Health safety issues of synthetic food colorants. Regul Toxicol Pharmacol 2015; 73(3): 914-22.
[http://dx.doi.org/10.1016/j.yrtph.2015.09.026] [PMID: 26404013]
[25]
Masone D, Chanforan C. Study on the interaction of artificial and natural food colorants with human serum albumin: a computational point of view. Comput Biol Chem 2015; 56: 152-8.
[http://dx.doi.org/10.1016/j.compbiolchem.2015.04.006] [PMID: 25935119]
[26]
Sivakumar V, Anna JL, Vijayeeswarri J, Swaminathan G. Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather. Ultrason Sonochem 2009; 16(6): 782-9.
[http://dx.doi.org/10.1016/j.ultsonch.2009.03.009] [PMID: 19410496]
[27]
Brocades Gist Method for the production of -carotene and other closely related carotenes. GB854419A 1960.
[28]
Dufossé L. Microbial production of food grade pigments microbial production of food grade pigments. Food Technol Biotechnol 2006; 44(3): 313-21.
[29]
Sharpe PL, Ye RW, Zhu QQ. Carotenoid production in a recombinant oleaginous yeast. US Patent 142082A1 2012.
[30]
Torres FAE, Zaccarim BR. Novaes LC de-L, Jozala AF, Santos C, Teixeira MFS, et al. Natural colorants from filamentous fungi. Appl Microbiol Biotechnol 2016; 100(6): 2511-21.
[http://dx.doi.org/10.1007/s00253-015-7274-x] [PMID: 26780357]
[31]
Velmurugan P, Lee YH, Venil CK, Lakshmanaperumalsamy P, Chae JC, Oh BT. Effect of light on growth, intracellular and extracellular pigment production by five pigment-producing filamentous fungi in synthetic medium. J Biosci Bioeng 2010; 109(4): 346-50.
[http://dx.doi.org/10.1016/j.jbiosc.2009.10.003] [PMID: 20226375]
[32]
Dufossé L, Fouillaud M, Caro Y, Mapari SAS, Sutthiwong N. Filamentous fungi are large-scale producers of pigments and colorants for the food industry. Curr Opin Biotechnol 2014; 26: 56-61.
[http://dx.doi.org/10.1016/j.copbio.2013.09.007] [PMID: 24679259]
[33]
Santos-Ebinuma VC, Roberto IC, Simas Teixeira MF, Pessoa A Jr. Improving of red colorants production by a new Penicillium purpurogenum strain in submerged culture and the effect of different parameters in their stability. Biotechnol Prog 2013; 29(3): 778-85.
[http://dx.doi.org/10.1002/btpr.1720] [PMID: 23554384]
[34]
Venil CK, Aruldass CA, Dufossé L, Zakaria ZA, Ahmad WA. Current perspective on bacterial pigments: emerging sustainable compounds with coloring and biological properties for the industry-an incisive evaluation. RSC Advances 2014; 4(74): 39523-9.
[http://dx.doi.org/10.1039/C4RA06162D]
[35]
Sardaryan E. Strain of the microorganism Penicillium oxalicum var. armeniaca and its application US Patent, 6340586B1 2002.
[36]
Iida H, Tsuyoshi N, Fudo R. Method for producing monascus pigment by fermentation method. JP2003268254A 2003.
[37]
Wrolstad RE, Culver CA. Alternatives to those artificial FD&C food colorants. Annu Rev Food Sci Technol 2012; 3(1): 59-77.
[http://dx.doi.org/10.1146/annurev-food-022811-101118] [PMID: 22385164]
[38]
FDA. Food and drug administration. microorganisms & microbial-derived ingredients used in food.. [cited: 20 September 2018] Available from: https://www.fda.gov/food/generally-recognized-safe-gras/microorganisms-microbial-derived-ingredients-used-food-partial-list
[39]
Martins N, Roriz CL, Morales P, Barros L, Ferreira ICFR. Food colorants: challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices. Trends Food Sci Technol 2016; 52: 1-15.
[http://dx.doi.org/10.1016/j.tifs.2016.03.009]
[40]
Gordon RY, Cooperman T, Obermeyer W, Becker DJ. Marked variability of monacolin levels in commercial red yeast rice products: buyer beware! Arch Intern Med 2010; 170(19): 1722-7.
[http://dx.doi.org/10.1001/archinternmed.2010.382] [PMID: 20975018]
[41]
Sen T, Barrow CJ, Deshmukh SK. Microbial pigments in the food industry-challenges and the way forward. Front Nutr 2019; 6: 7.
[http://dx.doi.org/10.3389/fnut.2019.00007] [PMID: 30891448]