Investigation of monacolin K, yellow pigments, and citrinin production capabilities of Monascus purpureus and Monascus ruber (Monascus pilosus)

Abstract

Red mold rice (RMR) is a traditional Chinese medicine prepared using Monascus fermentation. Monascus ruber ( pilosus ) and Monascus purpureus have a long history of use as food and medicine. As an economically important starter culture, the relationship between the taxonomy of Monascus and production capabilities of secondary metabolites is crucial for the Monascus food industry. In this study, monacolin K, monascin, ankaflavin, and citrinin production by M. purpureus and M. ruber were genomically and chemically investigated. Our findings suggest that M. purpureus can produce monascin and ankaflavin in a correlated manner, whereas M. ruber produces monascin with minimum ankaflavin. M. purpureus is capable of producing citrinin; however, it is unlikely able to produce monacolin K. In contrast, M. ruber produces monacolin K, but not citrinin. We suggest that the current monacolin K content-related regulation of Monascus food should be revised, and labeling of Monascus species should be considered.

Human Health Benefits and Microbial Consortium of Stevia Fermented with Barley Nuruk

“…In addition, 7.88% of Monascus purpureus was present in the TSB 3 ferment. M. purpureus is utilized in the production of red rice, a staple food in Asia, and has been used in traditional Chinese medicine [40]. In conclusion, utilizing a sucrose solution rather than a TSB medium for stevia fermentation with barley nuruk may facilitate the transformation of beneficial bacteria in the human body.…”

Unveiling the potential of red koji polysaccharides: biosynthesis, extraction, and multifaceted biological activities

“…Monascus, a filamentous fungus, occupies a distinct taxonomic niche within the fungal kingdom, precisely categorized in the Ainsworth classification system: phylum Fungi, subphyla Ascomycetes, class Acanthomycetes, order Saccharomycetes, family Aspergillus, and genus Ascomycetes. 1 This versatile organism thrives in an ecological niche marked by temperature parameters of 30-35 °C and a pH range spanning 3-5. Notably, Monascus purpureus embodies a saprophytic bacterium, displaying remarkable resilience in the face of challenging conditions, such as elevated temperatures, ethanol-rich environments, and acidic habitats.…”

“…These include but are not limited to, lovastatin, Monascus pigments, red koji polysaccharides, ergosterol, and an assortment of enzymes. 1,2 Embracing a rich heritage as both a medicinal and edible fungus, M. purpureus embodies an array of health-related attributes, encompassing sterilization, anticorrosion, detoxification, digestive facilitation, blood circulation enhancement, and fortification of the spleen. 3 Throughout millennia, Monascus has assumed a prominent role in the production of vinegar and wine.…”

“…Monascus , a filamentous fungus, occupies a distinct taxonomic niche within the fungal kingdom, precisely categorized in the Ainsworth classification system: phylum Fungi, subphyla Ascomycetes , class Acanthomycetes , order Saccharomycetes , family Aspergillus , and genus Ascomycetes 1 . This versatile organism thrives in an ecological niche marked by temperature parameters of 30–35 °C and a pH range spanning 3–5.…”

“…The paramount function of M. purpureus resides in its capacity to generate an array of secondary metabolites endowed with physiological significance. These include but are not limited to, lovastatin, Monascus pigments, red koji polysaccharides, ergosterol, and an assortment of enzymes 1,2 . Embracing a rich heritage as both a medicinal and edible fungus, M. purpureus embodies an array of health‐related attributes, encompassing sterilization, anti‐corrosion, detoxification, digestive facilitation, blood circulation enhancement, and fortification of the spleen 3 .…”