Biologically active components and nutraceuticals in the Monascus-fermented rice: a review

Lin, Yii-Lih; Wang, Teng-Hsu; Lee, Min-Hsiung; Su, Nan‐Wei

doi:10.1007/s00253-007-1256-6

Cited by 228 publications

(155 citation statements)

References 61 publications

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“…It was reported that there is shift in absorbance maxima of the pigment extract at different incubation temperatures (Carvalho et al, 2005). Reports also revealed that the optimum cultural conditions for Monascus purpureus pigment production is 3 days of incubation period at 32°C, and pH 6.0 (Lin et al, 2008). …”

Section: Effect Of Temperature On Biomass and Pigment Productionmentioning

confidence: 98%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oMonascus purpureus was used for pigment production in different media. Synthetic medium containing (gL -1 glucose, 30; MSG, 1.5; KH 2 PO 4 , 2.5; MgSO 4 .7H 2 O, 0.5 and FeSO 4 . 7H 2 O, 14 mg/l) yielded the maximum pigment production (3.6 AU/ml) followed by potato dextrose broth (3.4 AU/ml) and malt extract medium (2.8 AU/ml). The optimized synthetic medium showed 1.5 fold increases in the pigment production. Further, solid state fermentation was carried out using wheat, rice, jackfruit seed powder and cotton fibers in the form of 1-2 cm length flakes absorbed with potato dextrose broth. Maximum pigment production (65.0 AU/gds) was obtained in rice followed by wheat (62.0 AU/gds) followed by jackfruit seed powder (60.0 AU/gds) and cotton (58.0 AU/gds). Solid state fermentation was more effective than submerged fermentation for overall pigment production by M. purpureus. Pigment was found to be stable from pH 3.0 to 9.0 and temperature 37°C to 121°C. Along with the pigment, M. purpureus also produced citrinin which was analyzed using TLC. A process for the production of citrininfree Monascus pigment has also been investigated which will be useful for various food applications. A correlation was established between citrinin antimicrobial activity and pigment production method. The pigment produced through solid-state and submerged fermentation showed inhibitory activity against Staphylococcus aureus, Shigella spp. and Bacillus spp. Hence, the pigment is useful as a food additive and to control the foodborne pathogens and to enhance the shelf-life of food products.

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Section: Effect Of Temperature On Biomass and Pigment Productionmentioning

confidence: 98%

Optimization of Monascus Pigment Production and its Antibacterial Activity

Kumar¹,

Karna²,

Sharma³

2017

Int. J. Curr. Res. Biosci. Plant Biol.

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“…The Chinese Ministry of Health has incorporated Monascus pigments into their modern food additive standards to increase the colour and delicacy of meat, fish, and soybean products (Fabre et al 1993). Production, isolation, and purification of Monascus pigments have been extensively studied (Li et al 2004;Babitha et al 2007;Lin et al 2008;Zhang et al 2014). Monascus pigments include the following main compound types: ankaflavin and monascin (yellow); monascorubrin and rubropunctatin (orange); and monascorubramine and rubropuctamine (red) (Ma et al 2000;Heber et al 2001;Cheng et al 2011;Durakli-Velioğlu et al 2013).…”

Section: Doi: 1017221/430/2015-cjfsmentioning

confidence: 99%

Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli

Zhao¹,

Li²,

Yang³

et al. 2016

Czech J. Food Sci.

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Zhao G.P., Li Y.Q., Yang J., Cui K.Y. (2015): Antibacterial characteristics of orange pigment extracted from Monascus pigments against Escherichia coli. Czech J. Food Sci.,.The antibacterial characteristics of orange pigment, which is one of the Monascus pigments, against Escherichia coli were investigated. Orange pigment exhibited strong antibacterial activity against E. coli evidenced by an increase in the diameter of inhibition zone with orange pigment treatment. The concentration of 2.5 mg/ml was the minimum inhibitory concentration of orange pigment against E. coli. Scanning electron microscopy revealed that orange pigment could damage bacterial cells, eventually resulting in cell death. The increase in the electric conductivity of bacterial cell suspensions suggested that the cytoplasmic membrane was broken by treatment with orange pigment. The result of orange pigment incorporation into egg PC further demonstrated the interaction between orange pigment and the phospholipid led to the disruption of bacterial membrane.

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“…Industrially, Monascus species is an important source of bioactive compounds like monacolin K, which is a very effective hypocholesterolemic agent. However, a toxic drug interaction has been reported between cyclosporine and monacolin K of the red yeast rice (Monascus purpureus) that led to rhabdomyolysis in a renal transplant recipient [6][7][8][9][10]. Some Monascus compounds such as citrinin have been reported to be nephron-hepatotoxic [8].…”

Section: Discussionmentioning

confidence: 99%