An overview of Monascus fermentation processes for monacolin K production

Wen, Qinyou; Cao, Xiaohua; Chen, Zhiting; Xiong, Zixiao; Liu, Jianghong; Cheng, Zuxin; Zheng, Zhenghuai; Long, Chuannan; Zheng, Baodong; Huang, Zhiwei

doi:10.1515/chem-2020-0006

Cited by 24 publications

(18 citation statements)

References 58 publications

(83 reference statements)

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“…The result show that fish bone contains more lysine and tyrosine, whereas these contents were lower in F3 but increased in F6. We assume that fermentation caused microorganisms to use these amino acids, as nutrients were decreased [37]. However, with increases in fermentation time, these Monascus purpureus have also been known to produce amino acids [38].…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

et al. 2021

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Fish bones (FBs) are aquatic by-products that are sources of antioxidant-active peptides, calcium dietary supplements, and biomedical materials. Usually, fermentation of these by-products via microorganisms brings desirable changes, enhancing their value. This study investigates the value addition of FB when fermented with Monascus purpureus (MP) for different time intervals, such as 3 days (F3) and 6 days (F6). The results indicate that the soluble protein, peptide, amino acid and total phenol content, as well as the antioxidant capacity (DPPH, ABTS+ radical scavenging activity, and relative reducing power), of F3 and F6 were significantly increased after fermentation. Furthermore, the ROS contents of F3 and F6 were reduced to a greater extent than that of hydrogen peroxide (H2O2) in Clone-9 cells. The MMP integrity, as well as the SOD, CAT, and GPx activity, of F3 and F6 were also increased significantly compared to the H2O2 in Clone-9 cells. Notably, F3 and F6 displayed significant reductions in ROS content, as well as elevate, SOD activity and MMP integrity in Clone-9 cells, when compared with the native FB. These results indicate that the FBs fermented with MP for 3 days (F3), and 6 days (F6) have antioxidant capacity, with possible applications as natural food supplements.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

et al. 2021

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“…They examined color, taste and fragrance of various red yeast rice. Useful strains of Monascus fungi were bred, based on productivity of red yeast rice pigments and monacolin K. Recently, many attempts on breedings of Monascus strains and production conditions for efficient production of monacolin K have been reported [ 28 ]. The developed red yeast rice was produced using a traditional solid-state fermentation method [ 7 ].…”

Section: Polyketides and Other Metabolites Produced In Monascus Fumentioning

confidence: 99%

A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

Fukami¹,

Higa²,

Hisano³

et al. 2021

Molecules

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Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.

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“…Solid-state fermentation (SSF) is perfectible compared to submerged fermentation (SmF) due to their more rapid rate of cell growth and the better fluidity and permeability of the cell membrane (Mohan-Kumari et al 2012 ; Zhang et al 2015 ). In a recent study, Wen and their co-authors summarized that the main parameters affecting the MK production of Monascus fermentation products contain an initial moisture content of the solid matrix, initial pH of the medium, inoculum size, culture temperature, and fermentation time (Wen et al 2020 ). Some interesting works have been proposed for optimization of the SSF medium components of Monascus (Lee et al 2012 ; Chang et al 2002 ).…”

Section: Introductionmentioning

confidence: 99%

A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

Liu

Sun

et al. 2022

AMB Expr

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Monacolin K is one of the bioactive substances produced by Monascus ruber during fermentation. The multi-factors and their interactions on the effect of solid-state fermentation of Monascus for high yield of monacolin K were attractive to industrial production. A detailed study of 7 single-factor experiments and a series of experiments with Plackette-Burman and Box-Benhnken design, data fitting and modeling, and analyzing the visual 3D response surface plots for investigation of the key factors for Monacolin K production. The results showed that initial moisture (50 ~ 55%) and bran content (4.5 ~ 5.5%) as the key factors of transport for nutrients and oxygen during the solid-state fermentation (SSF) process of Monascus. Under the optimal conditions, a temperature shifting of the SSF with a higher Monacolin K yield of 14.53 ± 0.16 mg·g− 1 compared with the content of monacolin K in the commercially available functional red yeast rice of 8 mg g− 1.

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An overview of Monascus fermentation processes for monacolin K production

Cited by 24 publications

References 58 publications

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus

A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

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