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Pigmentation formation bacteria as Food Colorant

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Pigmentation formation bacteria as Food Colorant

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PROBLEMS:
Many synthetic colorants have been banned or being banned due to their hyper-allergenicity, carcinogenicity and other toxicological problems.  Many research efforts have been made to replace synthetic pigments with natural pigments because nature is a rich source of colored pigment producing organisms including plants, animals and microorganisms.

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SOLUTION:
Microorganisms are the most versatile tools in biotechnology to produce variety of molecules including enzymes, antibiotics, organic acids and pigments. Recent studies have shown that microorganisms are a promising source for natural colors. The presence of pigments has been reported among the entire microbial world including Bacteria, Fungi, Yeast, algae & protozoa (Table 1). These microorganisms can be isolated/cultured/purified from various environmental sources such as water bodies, soil, plants, insects and animals (Fig. 1).

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Colour plays a special role with the food we eat. For
example, when confronted with an unattractive colour,
the consumer assumes that the food is poor or spoiled.
On the other hand, products with atypical colour – for
example, green cheese or blue drink – in most cases are
rejected by the consumers (1). Typically, one associates
colours with food items such as cherry with red, lemon
with yellow, or orange with carrot. Therefore, colours
can serve as the primary identification of food and are
also a protective measure against the consumption of
spoiled food. Colours of foods create physiological and
psychological expectations and attitudes that are developed
by experience, tradition, education and environment:
»We inevitably eat with our eyes« (2).

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Tuli, Hardeep S., Prachi Chaudhary, Vikas Beniwal, and Anil K. Sharma. "Microbial pigments as natural color sources: current trends and future perspectives." Journal of Food Science and Technology. October 10, 2014. Accessed November 05, 2017. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4519520/.

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Microbial pigment as natural colour in food

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Microbial pigment as natural colour in food

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Since, the microorganisms are a significant source of carotenoids and major source of naturally occurring pigments. These carotenoids basically protect cells against photo oxidative damage

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Microorganisms such as Micrococcus, Bacillus, Rhodotorula, Monascus, Phaffia, Sarcinaand Achromobacter have the capability to produce different pigments
The natural pigments extracted from microorganism are termed as “microbial pigments”. Picture 1 shows the naturally derived pigments from microorganism. Microorganism’s bacteria, algae and fungi produce variety of pigments and therefore, are the promising source of food colorants. These pigments from biological or microbial sources have desirable properties like stability to light heat and pH . Microbial pigments possesses anti-cancer properties and are a source of pro-Vitamin A. Microbial production has various benefits as their production is independent to weather condition, easy and fast with different colors uses. Hence, microbial production of colorant has many advantages over the other colorants as they can be produced under controlled condition in a very less time.

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Microbial pigmentation as food colouring agent.

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Microbial pigmentation as food colouring agent.

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Synthetic colors have been widely used in various industries including food, textile, cosmetic and pharmaceuticals. However toxicity problems caused by synthetic pigments have triggered intense research in natural colors and dyes.

Dyes such as tartrazine, cochineal red, and sunset yellow provoke allergies either on their own or in combination with other colorants. Although, some synthetic colorants that had been approved by the Food and Drug Administration (FDA) for use in foods, pharmaceuticals, and cosmetic preparations were later found to promote cancer. Some synthetic dyes have even been withdrawn from external use due to their apparent hazards. For example, benzidine dyes cause bowel cancer, while carbon black (widely used as printing ink pigment) is thought to be a potential carcinogen.
Among the natural Sources, pigment producing microorganisms hold a promising potential to meet present day challenges. Furthermore natural colors not only improve the marketability of the product but also add extra features like anti oxidant, anti cancer properties etc.

i will attached some of the journal that may be helpful along this project.
1.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4519520/
2.https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5479939/
3.https://pdfs.semanticscholar.org/56dc/d098779d3e096fc1e3014fef101f5e8a0beb.pdf
4.https://pdfs.semanticscholar.org/2ce0/52a7c30a3cb79496bdb5be6591d00ef733dd.pdf
5.https://www.researchgate.net/publication/316853916_Molecular_Characterization_Of_Pigment_Producing_Microbes_Associated_With_Marine_Sponges_And_Their_Microbial_Assay
6.http://europepmc.org/articles/pmc4519520

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Synthetic colors have been widely used in various industries including food, textile, cosmetic and pharmaceuticals. However toxicity problems caused by synthetic pigments have triggered intense research in natural colors and dyes. Among the natural Sources, pigment producing microorganisms hold a promising potential to meet present day challenges. Furthermore natural colors not only improve the marketability of the product but also add extra features like anti oxidant, anti cancer properties etc. In this review, we present various sources of microbial pigments and to explore their biological and clinical properties like antimicrobial, antioxidant, anticancer and anti inflammatory. (Tuli, H. S et al. , 2015)
Dyes such as tartrazine, cochineal red, and sunset yellow provoke allergies either on their own or in combination with other colorants. Although, some synthetic colorants that had been approved by the Food and Drug Administration (FDA) for use in foods, pharmaceuticals, and cosmetic preparations were later found to promote cancer. Some synthetic dyes have even been withdrawn from external use due to their apparent hazards. For example, benzidine dyes cause bowel cancer, while carbon black (widely used as printing ink pigment) is thought to be a potential carcinogen. (Min Xiao et al. , 2017)
The main sources for natural pigments are plants or microorganisms. The use of plant pigments has many drawbacks such as non-availability throughout the year and pigment stability and solubility. Large scale plant use may lead to loss of valuable species. For these reasons, the process may not consider viable (Downham and Collins). Microorganisms such as fungi and bacteria provide a readily available alternate source of naturally derived pigments (Arulselvi et al., 2014).

List of journals :
1. https://link.springer.com/article/10.1007%2Fs13197-014-1601-6
2. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5479939/
3. http://europepmc.org/articles/pmc4519520
4. https://pdfs.semanticscholar.org/2ce0/52a7c30a3cb79496bdb5be6591d00ef733dd.pdf
5.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4519520/

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1. Hendry, G. A., & Houghton, J. D. (1996). Natural food colorants. London: Blackie.
2. Heer K and Sharma S: Microbial pigments as a natural color: A review. Int J Pharm Sci Res 2017; 8(5): 1913-22.doi: 10.13040/IJPSR.0975-8232.8(5).1913-22. http://ijpsr.com/bft-article/microbial-pigments-as-a-natural-color-a-review/?view=fulltext

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Food colourants are pigments or dyes added to food to maintain, intensify or add colour to foods.
Although, the initial natural sources of food colourants were plants and animals, these sources have
become inadequate due to increase in demand. This led to the use of synthetic colourants, some of
which have harmful effects on human.

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Benefits of application of bacterial pigments

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Benefits of application of bacterial pigments

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Natural colourants are biodegradable and environmentally friendly. Most of them are non-toxic, and can be produced using cheap raw materialsmost of them are stable over a wide range of light intensity, temperature and pH aside from adding desired colours to foods, fungal pigments have other attractive qualities such as anti- mutagenic and antimicrobial In addition to giving or maintaining desired colours in food, some of the food grade pigments produced by fungi can also be used as food preservatives, since some of them have been shown to have antimicrobial properties whether or not the quantities of colourants added to produce the desired colour intensity are sufficient to prevent contamination depends on the type of pigment as well as the nature of food.Natural colorants or dyes derived from ﬂora and fauna are believed to be safe because of non-toxic, non-carcinogenicand biodegradable in nature This endeavor has the potential to lead to a more sustainable and environment friendly way to color the world with bacterial pigments.pigments not only have the capacity to increase the marketability of products,they also display advantageous biological activities as antioxidants and anticancer agents. nowadays customers demand natural products as a consequence of proven toxicological effects of some synthetic products.

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With the advent of strict legislative regulations and growing awareness among the consumers about food safety, bicolour have become the choice in the foods as they are extracted from sources of biological origin and are much safer than their synthetic counterparts. Biocolour could be a dye, pigment or substance that can impart colour when added or applied to a food drug, cosmetic or human body but is of biological origin derived from plants, insects or microbes. There are a number of natural colours, but only few are available in a sufficient quantity to be useful for the industry because they are directly extracted from plant, flowers, fruits, leaves and roots. It is therefore advantageous to produce natural colours from different methods. The trend towards natural foods has led in recent years to the substitution of synthetic by natural or nature identical colours in many foods.

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Natural pigments have great interest with in the market now a day’s particularly microbial pigments. The various microorganisms such as Micrococcus, Bacillus, Rhodotorula, Monascus, Phaffia, Sarcina and Achromobacter have the capability to produce different pigments. These colors have number of beneficial properties like anti-cancerous, immunosuppressive, antibiotic, anti-proliferative, bio-degradability etc. Further, they have broad area of application mainly in food, dairy, printing, textile and pharmaceutical industries etc. Since, the microorganisms are a significant source of carotenoids and major source of naturally occurring pigments. These carotenoids basically protect cells against photo oxidative damage and hence have vital applications in environment, food and nutrition, disease control, and as potent antimicrobial agents. Use of microbial pigments in processed food is another promising area with large economic potential. However, microbial pigments provide challenges due to lower stability, high cost and variation in shades due to changes in pH. Further, it is also essential to have toxicology studies of these microbial pigmentation.

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Usually found on the surface of the lake or ocean. Algae can produce many types of pigments. Most of them emits green pigments but they are also other colors that presents such as red from Rhodophyta.
This microorganism has a lot of beneficial things for humans such as weight-loss, potential cancer fighter, lowering cholesterol and inflammation reducer.
The colors of the algae types are due to their particular mixtures of photosynthetic pigments, which typically include a combination of one or more of the green-colored chlorophyll as their primary pigments.
Algae can easily be cultured with the right amount of pH of water and minerals for it to grow. We can extract the pigments from the chlorophyll and use it as a natural food coloring in the food industry.
The throwback of this microorganism is that there are a few types of algae that are toxic.
Source:

http://www.scienceclarified.com/A-Al/Algae.html

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3564164/

https://draxe.com/algae-benefits/

http://www.formatex.org/microbio/pdf/pages586-593.pdf

Below is a Green algae magnified to 50 times its original size

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Bacteria are pigmented or colored. Pigmented bacteria is also knows as chromobacteria.

Purple:  Spirillum rubrum
Violet: Chromobacterium violacein
Indigo: Janthinobacterium lividum
Blue: Streptomyces coelicolor
Green: Chlorobium tepidum
Yellow: Xanthomonas campestris
Orange: Sarcina aurentiaca
Red: Serratia Marcescens
Brown: Rhizobium etli
Black: Prevotela malaninogenica

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Bhawsar, S. (2011, January 29). Colorful bacteria. Retrieved November 05, 2017, from https://www.biotecharticles.com/Applications-Article/Colorful-Bacteria-612.html

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http://ijpsr.com/bft-article/microbial-pigments-as-a-natural-color-a-review/?view=fulltext

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Production of food colourants by filamentous fungi

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Production of food colourants by filamentous fungi

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production of food colourants by filamentous fungi

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production of food colourants by filamentous fungi

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http://academicjournals.org/journal/AJMR/article-full-text-pdf/750554959328

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Stahmann et al 2000 Appl Microbiol Biotechnol 53_509-516 review B2 production

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https://microbialcellfactories.biomedcentral.com/track/pdf/10.1186/1475-2859-5-24?site=microbialcellfactories.biomedcentral.com

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add
 MOSAB ABDO
Biocolour
Biocolour
With the advent of strict legislative regulations and growing awareness among the consumers about food safety, bicolour have become the choice in the foods as they are extracted from sources of biological origin and are much safer than their synthetic counterparts. Biocolour could be a dye, pigment or substance that can impart colour when added or applied to a food drug, cosmetic or human body but is of biological origin derived from plants, insects or microbes. There are a number of natural colours, but only few are available in a sufficient quantity to be useful for the industry because they are directly extracted from plant, flowers, fruits, leaves and roots. It is therefore advantageous to produce natural colours from different methods. The trend towards natural foods has led in recent years to the substitution of synthetic by natural or nature identical colours in many foods.


 
add
 LIYANA
Benefits of application of bacterial pigments
Benefits of application of bacterial pigments
Natural colourants are biodegradable and environmentally friendly. Most of them are non-toxic, and can be produced using cheap raw materialsmost of them are stable over a wide range of light intensity, temperature and pH aside from adding desired colours to foods, fungal pigments have other attractive qualities such as anti- mutagenic and antimicrobial In addition to giving or maintaining desired colours in food, some of the food grade pigments produced by fungi can also be used as food preservatives, since some of them have been shown to have antimicrobial properties whether or not the quantities of colourants added to produce the desired colour intensity are sufficient to prevent contamination depends on the type of pigment as well as the nature of food.Natural colorants or dyes derived from ﬂora and fauna are believed to be safe because of non-toxic, non-carcinogenicand biodegradable in nature This endeavor has the potential to lead to a more sustainable and environment friendly way to color the world with bacterial pigments.pigments not only have the capacity to increase the marketability of products,they also display advantageous biological activities as antioxidants and anticancer agents. nowadays customers demand natural products as a consequence of proven toxicological effects of some synthetic products.
 
add
 FAIZ
MICROBIAL PIGMENT AS A FOOD COLOUR
MICROBIAL PIGMENT AS A FOOD COLOUR
Natural pigments have great interest with in the market now a day’s particularly microbial pigments. The various microorganisms such as Micrococcus, Bacillus, Rhodotorula, Monascus, Phaffia, Sarcina and Achromobacter have the capability to produce different pigments. These colors have number of beneficial properties like anti-cancerous, immunosuppressive, antibiotic, anti-proliferative, bio-degradability etc. Further, they have broad area of application mainly in food, dairy, printing, textile and pharmaceutical industries etc. Since, the microorganisms are a significant source of carotenoids and major source of naturally occurring pigments. These carotenoids basically protect cells against photo oxidative damage and hence have vital applications in environment, food and nutrition, disease control, and as potent antimicrobial agents. Use of microbial pigments in processed food is another promising area with large economic potential. However, microbial pigments provide challenges due to lower stability, high cost and variation in shades due to changes in pH. Further, it is also essential to have toxicology studies of these microbial pigmentation. 
More:
More:
http://ijpsr.com/bft-article/microbial-pigments-as-a-natural-color-a-review/?view=fulltext
 
add
 ZRQ_IFFAH
Pigment Extraction from Algae
Pigment Extraction from Algae
Usually found on the surface of the lake or ocean. Algae can produce many types of pigments. Most of them emits green pigments but they are also other colors that presents such as red from Rhodophyta.
This microorganism has a lot of beneficial things for humans such as weight-loss, potential cancer fighter, lowering cholesterol and inflammation reducer. 
The colors of the algae types are due to their particular mixtures of photosynthetic pigments, which typically include a combination of one or more of the green-colored chlorophyll as their primary pigments.
Algae can easily be cultured with the right amount of pH of water and minerals for it to grow. We can extract the pigments from the chlorophyll and use it as a natural food coloring in the food industry.
The throwback of this microorganism is that there are a few types of algae that are toxic. 
Source:
http://www.scienceclarified.com/A-Al/Algae.html
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3564164/
https://draxe.com/algae-benefits/
http://www.formatex.org/microbio/pdf/pages586-593.pdf

Below is a Green algae magnified to 50 times its original size
 

add
 LQMANHMDAN
Application: Colorful Bacteria
Application: Colorful Bacteria
Bacteria are pigmented or colored. Pigmented bacteria is also knows as chromobacteria. 

Purple:  Spirillum rubrum
Violet: Chromobacterium violacein
Indigo: Janthinobacterium lividum
Blue: Streptomyces coelicolor 
Green: Chlorobium tepidum
Yellow: Xanthomonas campestris
Orange: Sarcina aurentiaca
Red: Serratia Marcescens
Brown: Rhizobium etli
Black: Prevotela malaninogenica 
Reference:
Reference:
Bhawsar, S. (2011, January 29). Colorful bacteria. Retrieved November 05, 2017, from https://www.biotecharticles.com/Applications-Article/Colorful-Bacteria-612.html
 
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