Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

Rahayu, Yen Yen Sally; Yoshizaki, Yumiko; Yamaguchi, Keiko; Okutsu, Kayu; Futagami, Taiki; Tamaki, Hiroyuki; Sameshima, Yoshihiro; Takamine, Kazunori

doi:10.1016/j.foodchem.2016.12.005

Cited by 47 publications

(24 citation statements)

References 28 publications

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“…Lipase solution from shinkiku was prepared according to the method of Rahayu et al (21) with slight modification. Shinkiku (5 g) was added to 15 mL of 0.1 M acetate buffer solution (pH 5.0) containing 0.5% NaCl and homogenized at 11,000 rpm for 1 min, and then, 10 mL of ethanol (99.5%) was added to the mixture and held for 1 h to extract.…”

Section: Lipase Assaymentioning

confidence: 99%

“…The supernatant used for organic acid analysis was also used to analyze the volatile compounds in shinkiku products. The volatile compounds were evaluated with the method described by Rahayu et al (21). In brief, 10 mL supernatant, described in the quantification of organic acid, was transferred to a 10 mL sample vial with a 15-mm stir bar coated with 0.5 mm polydimethylsiloxane (Twister, GERSTEL K.K., Japan).…”

Section: Volatile Compounds Analysismentioning

confidence: 99%

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Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

et al. 2020

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Shinkiku (Massa Medicata Fermentata) is a traditional crude drug used to treat anorexia and dyspepsia of elder patients in east Asia. Shinkiku is generally prepared by the microbial fermentation of wheat and herbs. Shinkiku is also used in Japanese Kampo medicine as a component of 半夏白朮天麻湯 (Hangebyakujutsutemmato). However, the quality of shinkiku varies by manufacture because there are no reference standards to control the quality of medicinal shinkiku. Thus, we aim to characterize the quality of various commercially available shinkiku by chemical and microbial analysis. We collected 13 shinkiku products manufactured in China and Korea and investigated the microbial structure and chemical constituents. Amplicon sequence analysis revealed that Aspergillus sp. was common microorganism in shinkiku products. Digestive enzymes (α-amylase, protease, and lipase), organic acids (ferulic acid, citric acid, lactic acid, and acetic acid), and 39 volatile compounds were commonly found in shinkiku products. Although there were some commonalities in shinkiku products, microbial and chemical characteristic considerably differed as per the manufacturer. Aspergillus sp. was predominant in Korean products, and Korean products showed higher enzyme activities than Chinese products. Meanwhile, Bacillus sp. was commonly detected in Chinese shinkiku, and ferulic acid was higher in Chinese products. Principal component analysis based on the GC-MS peak area of the volatiles also clearly distinguished shinkiku products manufactured in China from those in Korea. Chinese products contained higher amounts of benzaldehyde and anethole than Korean ones. Korean products were further separated into two groups: one with relatively higher linalool and terpinen-4-ol and another with higher hexanoic acid and 1-octen-3-ol. Thus, our study revealed the commonality and diversity of commercial shinkiku products, in which the commonalities can possibly be the reference standard for quality control of shinkiku, and the diversity suggested the importance of microbial management to stabilize the quality of shinkiku.

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Section: Lipase Assaymentioning

confidence: 99%

Section: Volatile Compounds Analysismentioning

confidence: 99%

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

et al. 2020

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“…Similarly, the specific growth rate of Monascus sp. was reported as 0.107 h -1 at the initial glucose concentration of 20 g/l in a dynamic culture condition [17] . Similarly, Hamdi et al [42] found the specific growth rate of M. purpureus to be between 0.05 and 0.1 h -1 .…”

Section: Resultsmentioning

confidence: 99%

“…Monascus sp. was also exploited for various metabolites, viz., γ-aminobutyric acid, pigments, lipids, and structural analogues of lovastatin (pravastatin, compactin, monacolin J) [13,[16][17][18][19] . Endo [20] has first reported the production of lovastatin from Monascus sp.…”

Section: Research Papermentioning

confidence: 99%

Cellular Localization and Production of Lovastatin from Monascus purpureus

Seenivasan¹,

Venkatesan²,

Tapobrata³

2018

pharmaceutical-sciences

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Seenivasan, et al.: Studies on Biosynthesis of LovastatinLovastatin is the first FDA-approved antihypercholesterolemic drug for the treatment of cardiovascular diseases. Monascus purpureus is one of the safest molds for the production of lovastatin that has been used in the preparation of Chinese medicine Red-yeast rice. This investigation dealt with the effect of both static and dynamic culture conditions on the morphological change and localization of lovastatin in Monascus purpureus. In dynamic culture condition, pellet morphology was observed and the maximum intra-and extra-cellular components of lovastatin including both β-hydroxy acid and lactone forms were 1043.45 and 207.94 μg/l, respectively. Filamentous (mat) form of morphology was observed in the static culture condition and the intra-and extracellular concentration of lovastatin were 677.9 and 789.2 μg/l, respectively. Taguchi's L 12 (11 2 ) orthogonal arrays was employed to find the optimal conditions for the submerged production of lovastatin and for the growth of Monascus purpureus. Three physical and five chemical variables were considered in the current experimental study. The maximum production of lovastatin was observed to be 3.66 mg/l. Among the chemical parameters, MnSO 4 and MgSO 4 were the most significant parameters for the production of lovastatin. Physical parameters, viz., agitation rate and temperature, were also equally significant for the production of lovastatin. Ammonium chloride was the most significant parameter among the variables studied for the growth of Monascus purpureus, followed by glucose and phosphorous sources (KH 2 PO 4 ). Statistical analysis showed that those parameters were significant with more than 99 % confidence (p<0.01).

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“…Traditional methods for the identication of wine brands mainly include sensory evaluation, physicochemical detection and precision instrument analysis. [24][25][26] However, all of these methods have some limitations. Sensory evaluation is easily inuenced by subjective and environmental factors, physicochemical detection is complicated and has high technical requirements, and the use of precision instruments requires complex pre-processing and has a high cost.…”

Section: Introductionmentioning

confidence: 99%

Application of novel nanocomposite-modified electrodes for identifying rice wines of different brands

et al. 2018

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Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation

Cited by 47 publications

References 28 publications

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

Microbial Community Structure and Chemical Constituents in Shinkiku, a Fermented Crude Drug Used in Kampo Medicine

Cellular Localization and Production of Lovastatin from Monascus purpureus

Application of novel nanocomposite-modified electrodes for identifying rice wines of different brands

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