Constituents of Red Yeast Rice, a Traditional Chinese Food and Medicine

Ma, Jiyuan; Li, Yongguo; Ye, Qing; Li, Jing; Hua, YanJun; Ju, Dajun; Zhang, Decheng; Cooper, Raymond; Chang, Ming‐Wen

doi:10.1021/jf000338c

Cited by 398 publications

(291 citation statements)

References 25 publications

Supporting

Mentioning

277

Contrasting

Unclassified

Order By: Relevance

“…For pigmented wheat, use in the food industry has been more limited; in particular, purple bread wheat is crushed into large pieces that are spread over the outside of bread, whereas blue bread wheat does not appear to have any food applications at present (see Abdel-Aal et al 2006, and references therein). Although it has been predicted that the production and addition of anthocyanins as natural food colourants will steadily increase, particularly following the current trend away from synthetic colourants (Horbowicz et al 2008), at present there are only a few applications regarding anthocyanin pigments extracted from red rice (Ma et al 2000;Shipp and Abdel-Aal 2010). In this regard, investigations aimed at better defining the total and specific contents and the distribution of the anthocyanins in pigmented durum wheat accessions and varieties will be useful.…”

Section: Applications To the Food And Colorant Industrymentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

View full text Add to dashboard Cite

Abstract. Pigments are essential to the life of all living organisms. Animals and plants have been the subjects of basic and applied research with the aim of determining the basis of the accumulation and physiological roles of pigments. In crop species, the edible organs show large variations in colour. In durum wheat grain, which is a staple food for humans, the colour is mainly due to two natural classes of pigment: carotenoids and anthocyanins. The carotenoids provide the yellow pigmentation of the durum wheat endosperm, and consequently of the semolina, which has important implications for the marketing of end products based on durum wheat. Anthocyanins accumulate in the aleurone or pericarp of durum wheat and provide the blue, purple and red colours of the grain. Both the carotenoids and the anthocyanins are known to provide benefits for human health, in terms of decreased risks of certain diseases. Therefore, accumulation of these pigments in the grain represents an important trait in breeding programs aimed at improving the nutritional value of durum wheat grain and its end products. This review focuses on the biochemical and genetic bases of pigment accumulation in durum wheat grain, and on the breeding strategies aimed at modifying grain colour.

show abstract

Section: Applications To the Food And Colorant Industrymentioning

confidence: 99%

The colours of durum wheat: a review

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Specifically, it has been used to prepare popular dishes such as koji or Angkak (red rice). 81 Monascorubramine and rubropunctatin are water-soluble red pigments formed upon reaction of the orange pigments monascorubrin and rubropunctatin with amino acids in fermentation media. 82 The fungus is used to prepare red rice, wine, soy-bean cheese, meat and fish.…”

Section: Antineoplastic Drugsmentioning

confidence: 99%

Production of valuable compounds by molds and yeasts

Demain

Martens

2016

J Antibiot

View full text Add to dashboard Cite

where he has contributed in a major way to the reputation of this department for many years. He also served as an Adjunct Professor at the University of Geneva. Among Julian's areas of study and accomplishment are fungal toxins including α-sarcin, chemical synthesis of triterpenes, mode of action of streptomycin and other aminoglycoside antibiotics, biochemical mechanisms of antibiotic resistance in clinical isolates of bacteria harboring resistance plasmids, their origins and evolution, secondary metabolism of microorganisms, structure and function of bacterial ribosomes, antibiotic resistance mutations in yeast ribosomes, cloning of resistance genes from an antibiotic-producing microbe, gene cloning for industrial purposes, engineering of herbicide resistance in useful crops, bleomycin-resistance gene in clinical isolates of Staphylococcus aureus and many other topics. He has been an excellent teacher, lecturing in both English and French around the world, and has organized international courses. Julian has also served on the NIH study sections, as Editor for several international journals, and was one of the founders of the journal Plasmid. We expect the impact of Julian's accomplishments to continue into the future.

show abstract

“…Red yeast rice, prepared by adding purple-colored yeast (Monascus purpureus) to steamed rice, has been consumed in China for thousands of years to improve digestion and blood circulation. Among its many constituents, this fermented mix contains molecules called statins, which have a high affinity for 3-hydroxy-3-methylglutaryl-CoA (HMG-CoA) 3 reductase, a rate-limiting enzyme in cholesterol biosynthesis pathway (1)(2)(3)(4). The statins derived from red yeast rice fermentation include lovastatin, mevastatin, simvastatin (a methyl derivative of lovastatin), and pravastatin; whereas fluvastatin, atorvastatin, cerivastatin, rosuvastatin, and pitavastatin are synthetic compounds.…”

mentioning

confidence: 99%

Simvastatin Potentiates TNF-α-Induced Apoptosis through the Down-Regulation of NF-κB-Dependent Antiapoptotic Gene Products: Role of IκBα Kinase and TGF-β-Activated Kinase-1

Ahn

Sethi

Aggarwal

2007

The Journal of Immunology

101

View full text Add to dashboard Cite

Numerous recent reports suggest that statins (hydroxy-3-methylglutaryl-CoA reductase inhibitors) exhibit potential to suppress tumorigenesis through a mechanism that is not fully understood. Therefore, in this article, we investigated the effects of simvastatin on TNF-α-induced cell signaling. We found that simvastatin potentiated the apoptosis induced by TNF-α as indicated by intracellular esterase activity, caspase activation, TUNEL, and annexin V staining. This effect of simvastatin correlated with down-regulation of various gene products that mediate cell proliferation (cyclin D1 and cyclooxygenase-2), cell survival (Bcl-2, Bcl-xL, cellular FLIP, inhibitor of apoptosis protein 1, inhibitor of apoptosis protein 2, and survivin), invasion (matrix mellatoproteinase-9 and ICAM-1), and angiogenesis (vascular endothelial growth factor); all known to be regulated by the NF-κB. We found that simvastatin inhibited TNF-α-induced NF-κB activation, and l-mevalonate reversed the suppressive effect, indicating the role of hydroxy-3-methylglutaryl-CoA reductase. Simvastatin suppressed not only the inducible but also the constitutive NF-κB activation. Simvastatin inhibited TNF-α-induced IκBα kinase activation, which led to inhibition of IκBα phosphorylation and degradation, suppression of p65 phosphorylation, and translocation to the nucleus. NF-κB-dependent reporter gene expression induced by TNF-α, TNFR1, TNFR-associated death domain protein, TNFR-associated factor 2, TGF-β-activated kinase 1, receptor-interacting protein, NF-κB-inducing kinase, and IκB kinase β was abolished by simvastatin. Overall, our results provide novel insight into the role of simvastatin in potentially preventing and treating cancer through modulation of IκB kinase and NF-κB-regulated gene products.

show abstract

Constituents of Red Yeast Rice, a Traditional Chinese Food and Medicine

Cited by 398 publications

References 25 publications

The colours of durum wheat: a review

The colours of durum wheat: a review

Production of valuable compounds by molds and yeasts

Simvastatin Potentiates TNF-α-Induced Apoptosis through the Down-Regulation of NF-κB-Dependent Antiapoptotic Gene Products: Role of IκBα Kinase and TGF-β-Activated Kinase-1

Contact Info

Product

Resources

About