Perspectives on Functional Red Mold Rice: Functional Ingredients, Production, and Application

Feng, Yanli; Yu, Xin

doi:10.3389/fmicb.2020.606959

Cited by 9 publications

(4 citation statements)

References 107 publications

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“…According to the applicable scope of RMR, it can be divided into three main categories, namely, color RMR (CRMR), functional RMR (FRMR), and brewing RMR (BRMR) (Feng and Yu, 2020 ). CRMR is the product rich in MonAzPs, which have been extensively used in the food industry as a natural food colorant.…”

Section: The Categories Of Rmr and Their Applicationsmentioning

confidence: 99%

From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone

2021

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Section: The Categories Of Rmr and Their Applicationsmentioning

confidence: 99%

From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone

2021

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“…4 Currently, RYR has been widely studied and developed as a nutraceutical and lipidlowering drug. 5,6 According to statistics, there are more than 100 types of nutraceuticals containing RYR in the Chinese market. 7 RYR-based lipid-lowering proprietary Chinese medicines, such as Xuezhikang and Zhibituo, which have been approved by the State Drug Administration, are also popular in China.…”

Section: Introductionmentioning

confidence: 99%

“…Clinically, RYR is primarily used to strengthen the spleen and eliminate food 4 . Currently, RYR has been widely studied and developed as a nutraceutical and lipid‐lowering drug 5,6 . According to statistics, there are more than 100 types of nutraceuticals containing RYR in the Chinese market 7 .…”

Section: Introductionmentioning

confidence: 99%

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Bai,

Liu,

Wang

et al. 2023

Biotech and App Biochem

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In the present study, taking red yeast rice (RYR) as the raw material, the optimum extraction process of RYR starch was investigated through a single‐factor experiment and the Box–Behnken design: The liquid–to‐solid ratio was 5 mL/g, the concentration of sodium hydroxide solution was 0.075 mol/L, and the extraction time was 3.1 h. Under these extraction conditions, the extraction rate of starch reached 90.077%. To explore the influence of solid‐state fermentation on RYR starch, three different fermentation stages of RYR starch, raw rice starch, semi‐gelatinized rice starch, and RYR starch were used as test materials to determine the changes in the physicochemical properties and glycemic index (GI) values of RYR starch during solid‐state fermentation. The results showed that with the advancement of the RYR solid‐state fermentation process, the starch particle size gradually increased, the light transmittance gradually decreased, and the solubility and swelling power significantly increased. In addition, the amylose content of starch gradually increased, whereas the amylopectin content gradually decreased; the content of fast digestible starch and slow digestible starch decreased, whereas the content of resistant starch increased. In parallel, during solid‐state fermentation, the hydrolysis index significantly decreased, and the GI values also decreased. In summary, solid‐state fermentation reduced the digestibility of RYR starch. These results provide a theoretical basis for the structural and physicochemical properties of RYR starch and lay a foundation for its subsequent application and expansion of RYR starch.

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“…Moreover, the pharmacological efficacy of Monascus species has attracted considerable interest for the improvement of health in lipid metabolism. Monacolin K, also known as lovastatin, has a cholesterol-lowering effect and can be found in Monascus species (Yanli and Xiang 2020 ). In addition to lowering lipid level, monacolin K prevents many diseases, such as colon, gastric, breast, lung, and thyroid cancer; acute myeloid leukemia; Parkinson’s disease; schizophrenia; depression; and type I neurofibromatosis (Chen et al 2015 ; Hong et al 2008 ; Lin et al 2015 ; Xiong et al 2019 ; Zhang et al 2019b ).…”

Section: Introductionmentioning

confidence: 99%

Identification of the high-yield monacolin K strain from Monascus spp. and its submerged fermentation using different medicinal plants

Chen

Hwang

et al. 2022

Bot Stud

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Background Medical plants confer various benefits to human health and their bioconversion through microbial fermentation can increase efficacy, reduce toxicity, conserve resources and produce new chemical components. In this study, the cholesterol-lowering monacolin K genes and content produced by Monascus species were identified. The high-yield monacolin K strain further fermented with various medicinal plants. The antioxidant and anti-inflammatory activities, red pigment and monacolin K content, total phenolic content, and metabolites in the fermented products were analyzed. Results Monacolin K was detected in Monascus pilosus (BCRC 38072), and Monascus ruber (BCRC 31533, 31523, 31534, 31535, and 33323). It responded to the highly homologous mokA and mokE genes encoding polyketide synthase and dehydrogenase. The high-yield monacolin K strain, M. ruber BCRC 31535, was used for fermentation with various medicinal plants. A positive relationship between the antioxidant capacity and total phenol content of the fermented products was observed after 60 days of fermentation, and both declined after 120 days of fermentation. By contrast, red pigment and monacolin K accumulated over time during fermentation, and the highest monacolin K content was observed in the fermentation of Glycyrrhiza uralensis, as confirmed by RT-qPCR. Moreover, Monascus-fermented medicinal plants including Paeonia lactiflora, Alpinia oxyphylla, G. uralensis, and rice were not cytotoxic. Only the product of Monascus-fermented G. uralensis significantly exhibited the anti-inflammatory capacity in a dose-dependent manner in lipopolysaccharide-induced Raw264.7 cells. The metabolites of G. uralensis with and without fermentation (60 days) were compared by LC/MS. 2,3-Dihydroxybenzoic acid, 3,4-dihydroxyphenylglycol, and 3-amino-4-hydroxybenzoate were considered to enhance the antioxidant and anti-inflammatory ability. Conclusions Given that highly homologous monacolin K and citrinin genes can be observed in Monascus spp., monacolin K produced by Monascus species without citrinin genes can be detected through the complementary methods of PCR and HPLC. In addition, the optimal fermentation time was important to the acquisition of antioxidants, red pigment and monacolin K. These bioactive substances were significantly affected by medicinal plants over fermentation time. Consequently, Monascus-fermented G. uralensis had a broad spectrum of biological activities.

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Perspectives on Functional Red Mold Rice: Functional Ingredients, Production, and Application

Cited by 9 publications

References 107 publications

From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone

From Traditional Application to Genetic Mechanism: Opinions on Monascus Research in the New Milestone

Extraction process, physicochemical properties, and digestive performance of red yeast rice starch

Identification of the high-yield monacolin K strain from Monascus spp. and its submerged fermentation using different medicinal plants

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