Health Benefits and Clinical Impact of Major Nutrient, Red Yeast Rice: A Review

Kalaivani, M.; Sabitha, R.; Kalaiselvan, V.; Rajasekaran, A.

doi:10.1007/s11947-009-0197-8

Cited by 37 publications

(20 citation statements)

References 57 publications

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“…Originating from China, the Monascus purpureus fermentation of cooked rice kernels to obtain RYR, or red mold rice, is commonly used for its preservative, coloring, and medicinal properties. Mainly for its health benefits by lowering cholesterol levels, there is an increasing interest for RYR around the world (Kalaivani, Sabitha, Kalaiselvan, & Rajasekaran, 2010). In RYR, the levels of monacolin K, which is formed during the fermentation process and inhibits HMG-CoA reductase (involved in cholesterol synthesis), are crucial to achieve the desirable functional properties, but since fungal activity is also associated with the production of CIT, there is a demand for the optimization of the process (Kalaivani et al, 2010;Kiebooms, Huybrechts, Thiry, Tangni, & Callebaut, 2016;Liao, Chen, Lin, Chiueh, & Shih, 2014).…”

Section: Processingmentioning

confidence: 99%

“…Mainly for its health benefits by lowering cholesterol levels, there is an increasing interest for RYR around the world (Kalaivani, Sabitha, Kalaiselvan, & Rajasekaran, 2010). In RYR, the levels of monacolin K, which is formed during the fermentation process and inhibits HMG-CoA reductase (involved in cholesterol synthesis), are crucial to achieve the desirable functional properties, but since fungal activity is also associated with the production of CIT, there is a demand for the optimization of the process (Kalaivani et al, 2010;Kiebooms, Huybrechts, Thiry, Tangni, & Callebaut, 2016;Liao, Chen, Lin, Chiueh, & Shih, 2014). The selection of Monascus strains and the application of mutagenesis techniques to increase the monacolin K/CIT ratio produced during fermentation are being explored (Kanpiengjai, Mahanwan, Pengnoi, Lumyong, & Khanongnuch, 2018;Tsukahara, Shinzato, Tamaki, Namihira, & Matsui, 2009).…”

Section: Processingmentioning

confidence: 99%

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Pre‐ and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

Gonçalves

Gkrillas

Dorne

et al. 2019

Comp Rev Food Sci Food Safe

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Rice is part of many people's diet around the world, being the main energy source in some regions. Although fewer reports exist on the occurrence of mycotoxins in rice compared to other cereals, fungal contamination and the associated production of toxic metabolites, even at lower occurrence levels compared to other crops, are of concern because of the high consumption of rice in many countries. Due to the diversity of fungi that may contaminate the rice food chain, the co‐occurrence of mycotoxins is frequent. Specific strategies to overcome these problems may be applied at the preharvest part of the crop chain, while assuring good practices at harvest and postharvest stages, since different fungi may find suitable conditions to grow at the various stages of the production chain. Therefore, the aim of this review is to present the state‐of‐the‐art knowledge on such strategies in an integrated way, from the field to the final products, to reduce mycotoxin contamination in rice.

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Section: Processingmentioning

confidence: 99%

Section: Processingmentioning

confidence: 99%

Pre‐ and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

Gonçalves

Gkrillas

Dorne

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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“…in particular, are one of the oldest and most industrially important not only for the coloration of processed food and beverages, but its uses can now be extended as intermediates of dyestuff for textiles and biodegradable polymers (Van Den Oever et al 2004). Established fermentation protocols for Monascus pigments were mainly carried out on solid substrates such as cooked rice kernels (Kalaivani et al 2009) or various agroindustrial materials and residues (Nimnoi and Lumyong 2009). Productivity-wise, cultivation with stirred-tank fermenter (STF) is perceived to be more economically viable.…”

Section: Introductionmentioning

confidence: 99%

Enhancement of Red Pigment Production by Monascus purpureus FTC 5391 through Retrofitting of Helical Ribbon Impeller in Stirred-Tank Fermenter

Mohamed

Mohamad

Manan

et al. 2009

Food Bioprocess Technol

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The possibility of using a novel proximity type half-pitched, double-flight helical ribbon impeller (HRI) for the improvement of red pigment production by Monascus purpureus FTC5391 was investigated in a 2-L stirred-tank fermenter (STF). For comparison, the fermentations were also carried out in STF equipped with the industrial standard six-bladed Rushton turbines (RT). The selection of aeration and agitation strategies in STF were based on possible attainable oxygen transfer at the start of fermentation using derived empirical power law model to predict the initial volumetric oxygen transfer coefficient (k L a). The final pigment concentration, yield, and productivity obtained in optimized fermentation employing a single HRI agitated at 250 rpm and air flow rate of 2.25 L/min (1.5 vvm) was 24.36 UA 500 , 0.47 UA 500 /g glucose, and 0.20 UA 500 /h, respectively. These values were about 76%, 78%, and 96% higher than those obtained in STF fitted with RT, respectively. In terms of impeller power consumption, the HRI system was favorable for batch cultivation of M. purpureus as pigment yield per energy invested was 2.5 times higher than the RT. Keywords Monascus purpureus . Red pigment . Oxygen transfer . Helical ribbon impeller . Power consumption Nomenclature DOT Dissolved oxygen tension (%) C Ã L Dissolved oxygen at saturation (mg/L) C crit Critical dissolved oxygen level in liquid (mg/L) k L a Volumetric oxygen transfer coefficient (s −1 ) M Torque reading with load (N m) M 0 Torque reading without load (air stirring; N m) mGrowth associated rate constant of pigment formation (UA 500

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“…Red yeast rice (RYR) is produced after fermenting rice with Monascus purpureus and its nutritional profile includes unsaturated fatty acids, sterols, B-complex vitamins, and monacolins with antioxidant properties. Research has shown health benefits involving treatment of cholesterol, type II diabetes, cardiovascular disease, and for cancer prevention [40]. Zhang et al developed methods and compositions of RYR to be used as a dietary supplement to improve blood lipid panels [41].…”

Section: Nutritional Composition Of Fermented Foodsmentioning

confidence: 99%

Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion

Borresen¹,

Henderson²,

Kumar³

et al. 2012

FNA

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Fermentation has had a long history in human food production and consumption. Fermented foods and beverages can comprise anywhere between 5-40% of the human diet in some populations. Not only is this process beneficial for extending shelf-life for foods and beverages, but also fermentation can enhance nutritional properties in a safe and effective manner. In many developed countries, traditional methods are now replaced with specific technologies for production of fermented foods, and an emerging industrial practice allows for higher quality standardization of food products in the market place. Due to changes in fermentation processes and the increased consumption of these products, a detailed review of recent patents involving fermented foods and beverages and their impact on health is warranted. Fermented food products that can enhance nutrition, improve health, and prevent disease on a global level will require consistent fermentation methods, evaluation of nutritional compositions, and food safety testing. This review is intended to guide the development of fermented foods for enhanced human health benefits and suggests the need for multidisciplinary collaborations and structural analysis across the fields of food science, microbiology, human nutrition, and biomedical sciences.

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Health Benefits and Clinical Impact of Major Nutrient, Red Yeast Rice: A Review

Cited by 37 publications

References 57 publications

Pre‐ and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

Pre‐ and Postharvest Strategies to Minimize Mycotoxin Contamination in the Rice Food Chain

Enhancement of Red Pigment Production by Monascus purpureus FTC 5391 through Retrofitting of Helical Ribbon Impeller in Stirred-Tank Fermenter

Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion

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