Red mold, diabetes, and oxidative stress: a review

Abstract

Type 2 diabetes is a major health concern and a rapidly growing disease with a modern etiology, which produces significant morbidity and mortality. The optimal management of type 2 diabetes aims to control hyperglycemia, hypertension, and dyslipidemia to reduce overall risks. Diabetes and its complications usually develop as oxidative stress increases. Monascus-fermented rice, also called red mold rice or red mold dioscorea are used in China to enhance food color and flavor. Red mold-fermented products are popular health foods that are considered to have antiobesity, antifatigue, antioxidation, and cancer prevention effects. This review article describes the antidiabetic and antioxidative stress effects on humans and animals of red mold-fermented products or their secondary metabolites.

<i>In Vivo</i> Antioxidant Activity of Fucoxanthin on Obese/Diabetes KK-<i>A<sup>y</sup></i> Mice

“…It is known that significant increase in oxidative stress is observed in obese subjects [15][16][17]. Hyperglycemia, fundamental abnormality found in diabetes, can also induce oxidative stress [17][18][19][20]. Therefore, the obese and diabetic conditions of KK-A y mice resulted in oxidative stress to produce more lipid hydroperoxides than those found in normal ICR mice (Figure 4).…”

Oxidative Stress and Antioxidant Status in Immune Thrombocytopenia

“…Numerous investigators have observed elevated levels of oxidative stress markers in patients with T2D [20,21]. Therefore, the imbalance between oxidant and antioxidant systems is also involved in the pathogenesis of T2D and its complications [22][23][24]. Recent data demonstrates that oxidative stress influences cell-cycle regulators in β cell proliferation and neogenesis [25].…”

In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent

“…Lee et al (2011) reported that yellow pigment, Monascin, was able to improve insulin sensitivity through serine/threonine protein kinases pathway by stabilizing PPAR-γ structure, preventing its phosphorylation, and inhibiting c-Jun N-terminal kinase activation. Shi et al (2012) suggest that the Monascin has a therapeutic potential on diabetes and diabetes-associated oxidative stress complications. Higher level of MFDS suspension has higher contents of phenolic and pigments which might be resulted higher effectiveness in lowering blood glucose.…”

“…During solid state fermentation, Monascus produces various secondary metabolites primarily pigments and monacolines with various bioactivities, and the fermented products showed possitive health effects (Chang et al, 2006;Chen et al, 2006;Lin et al, 2008;Shi et al, 2010;Shi et al, 2012).…”