Characterization of the Red Biochromes Produced by the Endophytic Fungus Monascus purpureus CPEF02 with Antimicrobial and Antioxidant Activities

Food acceptability and appeal are significantly influenced by colour. Harmful effects associated with synthetic colorants well established, research is currently focused on developing natural, chemical-free substitutes from fungal sources, broad applications in food, medicine, textiles agriculture. Additionally, the market’s dearth of natural red colour requires creation novel pigment alternatives secure scalable sources. The goal current was to establish new endophytic marine fungi that naturally occurring bio-sources pigment. Based its profuse extracellular pigment-producing capacity, fungus CPEF02 selected identified as Monascus purpureus via internal transcribed spacer (ITS) sequences phylogenetic analysis. chemical moieties pigmented extracts were liquid chromatography-high resolution mass spectrometry (LC-HRMS). optimal culture conditions for maximum production investigated surveying various media compositions. methanolic colourant extract shown have substantial antibacterial antifungal activities against anthropogenic pathogens, Staphylococcus aureus (MTCC 1430), methicillin-resistant (ATCCBAA811), Salmonella typhimurium 3241) Vibrio cholerae (N16961) at a 100 µg/mL concentration 1 mg/mL Alternaria solani (ITCC 4632) Rhizoctonia (AG1-IA). This also exhibited antioxidant activity 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical an IC50 14.42 Trolox equivalent capacity 0.571 µM Trolox/µg extract. findings suggested M. purpureus’s could be source industrially useful colourant.