The biological activity and application of Monascus pigments: a mini review

Abstract

Monascus pigments (MPs), as secondary metabolites of Monascus, are microbial pigments which have been used for thousands of years. MPs are widely used in food industry as food pigments and preservatives, which have the stability of light resistance, high temperature resistance and acid-base change resistance. In addition, the antioxidant, antibacterial, antiviral and anti-tumor biological activities of MPs have also attracted people’s attention. Moreover, Due to the presence of citrinin, the safety of MPs still needs to be discussed and explored. In this paper, the production, biological activity, application in various fields and methods of detection and reduction of citrinin of MPs were reviewed, which provide new insights into the study and safe application related to human different diseases, medicines or health care products with MPs as active substances.

Unlocking fungal quorum sensing: Oxylipins and yeast interactions enhance secondary metabolism in monascus

“…Notably, Monascus pigments (MPs) and Monacolin K (MK) are extensively studied for their significant applications [ 6 , 7 ]. MPs, a family of structurally related metabolites, have emerged as critical elements in food biotechnology due to their natural coloring properties and their array of health benefits, including antioxidant, anti-tumor, and anti-inflammatory effects [ 8 , 9 ]. Their utilization as natural food colorants is particularly noted in Asia, where they are integrated into the food industry as color enhancers and preservative alternatives [ 10 ].…”

Comparative Transcriptomic Analysis of Key Genes Involved in Citrinin Biosynthesis in Monascus purpureus

“…has a long history of application as a traditional medicine, and it is commonly used to produce various traditional oriental foods such as rice wine, tofu curds, and fermented fish [ 1 ]. A variety of beneficial secondary metabolites are synthesized by Monascus, such as the Monascus pigments (MPs), monacolins (HMG-CoA reductase inhibitors), γ-amino butyric acid (GABA; hypotensive agent), and other bioactive components [ 2 ]. Therefore, Monascus fermentation products represent enormous commercial value, and offer a great potential for the development of therapeutic agents due to their antioxidant, anti-atherosclerotic, and antimicrobial properties [ 3 , 4 ].…”

Preparation, Multispectroscopic Characterization, and Stability Analysis of Monascus Red Pigments—Whey Protein Isolate Complex

“…In addition to their use in traditional coloring, MRPs are used for product preservation and flavor enhancement. However, MRPs are sensitive to several environmental factors, such as pH, high temperature, oxidation, enzymes, metal ions, and light [9]. Consequently, MRPs exhibit instability, degradation, and discoloration during storage and processing, which limit their practical applications.…”