Development of Monacolin K-Enriched Ganghwayakssuk (Artemisia princeps Pamp.) by Fermentation with Monascus pilosus

Abstract

Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the response surface methodology (RSM) design were 2.2% and 3.8%, respectively. By applying these conditions, the monacolin K productivity was increased to 3,007 mg/kg after 15 days of fermentation. On the other hand, other characteristics such as the total content of flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascusfermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels.

Antithrombotic Effect of Artemisia princeps Pampanini Extracts in Vitro and in FeCl3‐Induced Thrombosis Rats

“…contains vitamins A, B 1 , B 2 , and C, various minerals, and essential oils, as well as flavonoids (D.S. Lee & Lee, ). Many diseases resulting from free radicals, including atherosclerosis, cardiovascular diseases, tumors, Parkinson's disease, and Alzheimer's disease, are prevented by antioxidants, such as flavonoids, vitamin C, and phenolic acids (Kazimierczak, Hallmann, Kazimierczyk, Sokołowska, & Rembiałkowska, ).…”

Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media

“…According to previous studies, the synthesis of Monascus metabolites is affected by the components of the culture medium. Lee and Lee found that the content of citrinin was obviously different with different culture medium and that the content of monacolin K was obviously increased during fermentation with Monascus using ganghwayakssuk as culture medium . Zhou et al found that citrinin was not present in corn hydrolysate medium used for fermentation with Monascus .…”

“…Lee and Lee found that the content of citrinin was obviously different with different culture medium and that the content of monacolin K was obviously increased during fermentation with Monascus using ganghwayakssuk as culture medium. 34 Zhou et al found that citrinin was not present in corn hydrolysate medium used for fermentation with Monascus. 35 Recently, some studies reported that mycotoxins were inhibited by polyphenol and flavonoid compounds.…”

Strain Improvement by Overexpression of the laeA Gene in Monascus pilosus for the Production of Monascus-Fermented Rice

“…Monacolin K was quantified by HPLC as described previously [10,15]. Briefly, 2 g of freeze-dried MFR was extracted with 10 ml of 30% acetonitrile, 30% methanol, and 40% water (0.1% phosphoric acid) in a 45 ml centrifuge tube by stirring at 150 rpm in a water bath (30 o C) for 60 min.…”

“…Recently, substrates besides rice, including garlic, dioscorea, red ginseng, and soybean, have been used to prepare Monascus-fermented products (reviewed in [13]). For example, monacolin K-enriched mugwort is developed by fermentation with Monascus pilosus [15]. Because Monascus species produce a wide range of bioactive compounds, Monascus-fermented products may contain other bioactive compounds in addition to the intrinsic ones.…”