Monascin and ankaflavin—Biosynthesis from <i>Monascus purpureus</i>, production methods, pharmacological properties: A review

shvia, Syeda Nashvia; Biosyn, Isha; Biosyn, Bibhu Prasad; correctly, Mohd.

doi:10.1002/bab.2336

Cited by 14 publications

(7 citation statements)

References 77 publications

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“…Further studies were conducted on the mineral component in whey related to monascin production by M. ruber NBRC 32318. Although many studies on the effect of minerals on Monascus yellow pigment production have been conducted using spectrophotometric analysis, 12,13,27 few studies have been concerned with specific monascin production analysis. Lung et al 33 have reported that the addition of Mg, Ca, Zn, or Fe to water increased monascin production when dioscorea was subjected to solid-state fermentation with M. purpureus.…”

Section: Discussionmentioning

confidence: 99%

“…7 Although a review by Feng has shown that filamentous fungi can produce more abundant secondary metabolites on solid culture than liquid culture, 11 liquid culture is frequently used due to its flexible applicability to the regulation of culture conditions. 12,13 Many parameters, including carbon and nitrogen sources, pH, temperature, and aeration, affect secondary metabolite production. Accordingly, a synthetic medium is a convenient method for establishing the ideal composition and identifying crucial factors for secondary metabolite production.…”

Section: Introductionmentioning

confidence: 99%

“…Many efforts have been made to increase the secondary metabolite production of Monascus sp 7 . Although a review by Feng has shown that filamentous fungi can produce more abundant secondary metabolites on solid culture than liquid culture, 11 liquid culture is frequently used due to its flexible applicability to the regulation of culture conditions 12,13 . Many parameters, including carbon and nitrogen sources, pH, temperature, and aeration, affect secondary metabolite production.…”

Section: Introductionmentioning

confidence: 99%

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Supplementary effect of whey components on the monascin productivity of Monascus sp.

Huang

Miyaki

et al. 2023

J Sci Food Agric

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BACKGROUND Monascus sp. has been used in fermented foods for centuries. It can synthesize yellow, red, and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti‐inflammation and antidiabetic effects, and investigated whether whey could be a suitable substrate with or without rice powder for monascin production using M. purpureus AHU 9085, M. pilosus NBRC 4520 and M. ruber NBRC 32318. RESULTS The growth and monascin production of the three Monascus strains were dependent on three liquid media consisting of whey and/or rice. All strains showed the best growth in a rice and whey mixed medium, in which M. ruber NBRC 32318 exhibited the highest total monascin production. Subsequent investigation of the effects of whey components indicated that a mineral cocktail in whey was particularly effective in stimulating the monascin production efficiency of M. ruber NBRC 32318. However, this recipe exhibited less stimulation, or even inhibition, for M. pilosus NBRC 4520 and M. purpureus AHU 9085, respectively. In terms of total monascin production, rice with whey provided the highest amount due to growth promotion along with relatively high production efficiency. CONCLUSION The effect of whey on growth and monascin production was strongly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain‐specific manner. Further studies are needed to elucidate the mechanism behind the diverse responses by the minerals in the production of monascin from Monascus. © 2023 Society of Chemical Industry.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Supplementary effect of whey components on the monascin productivity of Monascus sp.

Huang

Miyaki

et al. 2023

J Sci Food Agric

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“…Monascin is a yellow natural pigment formed by the cultivation and fermentation of Monascus ruber in cereals under certain conditions, which can reduce blood lipid and blood pressure and has anti-inflammatory and antioxidant effects (66). Monascin has been shown to play a role in endogenous hematoma absorption as a natural dual agonist of Nrf2 and PPAR-γ.…”

Section: Monascinmentioning

confidence: 99%

Research progress of endogenous hematoma absorption after intracerebral hemorrhage

Zhang²,

Wu³

et al. 2023

Front. Neurol.

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Non-traumatic intraparenchymal brain hemorrhage is referred to as intracerebral hemorrhage (ICH). Although ICH is associated with a high rate of disability and case fatality, active intervention can significantly lower the rate of severe disability. Studies have shown that the speed of hematoma clearance after ICH determines the patient's prognosis. Following ICH, depending on the hematoma volume and mass effect, either surgical- or medication-only conservative treatment is chosen. The goal of promoting endogenous hematoma absorption is more relevant because surgery is only appropriate for a small percentage of patients, and open surgery can cause additional trauma to patients. The primary method of removing hematoma after ICH in the future will involve understanding how to produce and manage macrophage/microglial endogenous phagocytic hematomas. Therefore, it is necessary to elucidate the regulatory mechanisms and key targets for clinical purposes.

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“…In case of food, biscuits made from fermented soybean meal had better nutritional (fibre and lipid) and functional (isoflavones and antioxidant activity) properties (Silva et al, 2018). Monascus pigment can also be extracted from fermented soybean meal, which is widely used in the food industry as food additives (Keivani et al, 2020;Adin et al, 2022). Besides, Bacillus species extracted from traditional fermented foods were applied to soybean meal to produce new bioactive peptides, which could be used as nutritional products (Kumari et al, 2023).…”

Section: Application Of Fermented Soybean Mealmentioning

confidence: 99%

Effect of microbial fermentation on the quality of soybean meal

Xue,

Wu,

et al. 2023

Int J of Food Sci Tech

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SummarySoybean meal is an important and inexpensive source of protein in food and animal feed, and contains anti‐nutritional factors such as trypsin inhibitors, antigenic proteins, oligosaccharides, phytic acids and lectins, which limit its application. Microbial fermentation has the capability to improve the nutritional value and biological activities of soybean meal by changing its natural composition. Fermentation results in the degradation of anti‐nutritional factors in soybean meal, an increased amount of small molecular protein peptides and improved content of isoflavone aglycone. However, the nutritional composition and biological activities of the resulting fermented products differ due to the different microbial species and conditions used for fermentation. Compared to soybean meal, fermented soybean meal has several beneficial effects such as digestibility, antioxidant and hypoallergenicity. The objective of this review is to discuss the fermentation processes of soybean meal, as well as outlines some biological activities associated with it. Furthermore, the current application of fermented soybean meal is also summarised.

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Monascin and ankaflavin—Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review

Cited by 14 publications

References 77 publications

Supplementary effect of whey components on the monascin productivity of Monascus sp.

Supplementary effect of whey components on the monascin productivity of Monascus sp.

Research progress of endogenous hematoma absorption after intracerebral hemorrhage

Effect of microbial fermentation on the quality of soybean meal

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