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Anti-cancer Drugs Aug 2014This review provides up-to-date information on the anticancer properties of Monascus-fermented products. Topics covered include clinical evidence for the anticancer... (Review)
Review
This review provides up-to-date information on the anticancer properties of Monascus-fermented products. Topics covered include clinical evidence for the anticancer potential of Monascus metabolites, bioactive Monascus components with anticancer potential, mechanisms of the anticancer effects of Monascus metabolites, and existing problems as well as future perspectives. With the advancement of related fields, the development of novel anticancer Monascus food products and/or pharmaceuticals will be possible with the ultimate goal of decreasing the incidence and mortality of malignancies in humans.
Topics: Animals; Antineoplastic Agents; Apoptosis; Autophagy; Biological Products; Cell Movement; Fermentation; Humans; Monascus; Neoplasm Invasiveness; Neoplasm Metastasis; Neoplasms; Radiation Tolerance; Radiation-Sensitizing Agents
PubMed: 24637578
DOI: 10.1097/CAD.0000000000000102 -
World Journal of Microbiology &... Dec 2022Microbial fermentation in extreme environments is the focus of research, which provides new insights for the production and application of Monascus pigments. In this... (Review)
Review
Microbial fermentation in extreme environments is the focus of research, which provides new insights for the production and application of Monascus pigments. In this paper, the regulation of Monascus pigments metabolism by optimizing the conditions, such as osmotic pressure, high sugar stress, light, extreme temperature, high-water content, low-frequency magnetic field and ultrasonics, is reviewed and summarized in four parts: the mycelium growth of Monascus spp., metabolic pathways, gene expression and composition characteristics of Monascus pigments. The relationship between mycelial morphology, gene expression and pigments production during fermentation under unique environments is discussed. Based on the changes in metabolic pathways and composition characteristics, the regulatory mechanism of Monascus pigments under unique conditions is proposed. Moreover, the fermentation strategy and application prospects of Monascus pigments in unique environments are also discussed. This work will provide a theoretical basis and practical guidance for the optimized production of Monascus pigments.
Topics: Monascus; Pigments, Biological; Fermentation; Mycelium
PubMed: 36534171
DOI: 10.1007/s11274-022-03486-z -
Journal of Applied Microbiology Jul 2022The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the... (Review)
Review
OBJECTIVE
The present review highlights the advantages of using natural colorant over the synthetic one. We have discussed the fermentation parameters that can enhance the productivity of Monascus pigment on agricultural wastes.
BACKGROUND
Food industry is looking for natural colours because these can enhance the esthetic value, attractiveness, and acceptability of food while remaining nontoxic. Many synthetic food colours (Azorubine Carmoisine, quinoline) have been prohibited due to their toxicity and carcinogenicity. Increasing consumer awareness towards the food safety has forced the manufacturing industries to look for suitable alternatives. In addition to safety, natural colorants have been found to have nutritional and therapeutic significance. Among the natural colorants, microbial pigments can be considered as a viable option because of scalability, easier production, no seasonal dependence, cheaper raw materials and easier extraction. Fungi such as Monascus have a long history of safety and therefore can be used for production of biopigments.
METHOD
The present review summarizes the predicted biosynthetic pathways and pigment gene clusters in Monascus purpureus.
RESULTS
The challenges faced during the pilot-scale production of Monascus biopigment and taming it by us of low-cost agro-industrial substrates for solid state fermentation has been suggested.
CONCLUSION
Keeping in mind, therapeutic properties of Monascus pigments and their derivatives, they have huge potential for industrial and pharmaceutical application.
APPLICATION
Though the natural pigments have wide scope in the food industry. However, stabilization of pigment is the greatest challenge and attempts are being made to overcome this by complexion with hydrocolloids or metals and by microencapsulation.
Topics: Fermentation; Monascus; Pigmentation; Pigments, Biological
PubMed: 34569683
DOI: 10.1111/jam.15308 -
Frontiers in Microbiology 2018Red Yeast Rice, produced by solid state fermentation of species on rice, is a traditional food additive and traditional Chinese medicine. With the introduction of... (Review)
Review
Red Yeast Rice, produced by solid state fermentation of species on rice, is a traditional food additive and traditional Chinese medicine. With the introduction of modern microbiology and biotechnology to the traditional edible filamentous fungi species, it has been revealed that the production of red colorant by fermentation of species involves the biosynthesis of orange pigments and further chemical modification of orange pigments into the corresponding derivates with various amine residues. Further study indicates that non- species also produce pigments as well as -like pigments. Based on the chemical modification of orange pigments, the diversification of native pigments, including commercial food additives of Red Pigments and Yellow Pigments in Chinese market, was reviewed. Furthermore, pigments as well as their derivates as enzyme inhibitors for anti-obesity, hyperlipidemia, and hyperglycemia was also summarized.
PubMed: 30622522
DOI: 10.3389/fmicb.2018.03143 -
Journal of Medicinal Food Apr 2022Acetic acid has been proposed to improve lifestyle-related diseases, including hyperlipidemia and hyperglycemia. This study compared the hypoglycemic and hypolipogenic...
Acetic acid has been proposed to improve lifestyle-related diseases, including hyperlipidemia and hyperglycemia. This study compared the hypoglycemic and hypolipogenic effects of acetic acid vinegar (AV, contains only 4% acetic acid) and -fermented grain vinegar (MV) containing various bioactive compounds in 3T3L1 cells and C57BL/KsJ- mice (DB). The DB were divided randomly into three treatment groups containing nine mice each; DB-, AV-, and MV-groups were orally administered 1âmL/kg/day of distilled water, acetic acid vinegar, and vinegar, respectively, for 8 weeks. Exposure to AV and MV inhibited the adipogenic differentiation of 3T3L1 preadipocytes and lipid accumulation during differentiation. Oral administration of AV or MV to the mice resulted in a marked reduction in the body weight, liver weight, and hepatic triglyceride content compared to the control DB-group. Moreover, treatment with AV and MV clearly increased the expression of cyclic adenosine monophosphate (cAMP) and AMP-activated protein kinase (AMPK) and suppressed the expression of fatty acid synthetase in liver tissues of DB. Significantly, lower levels of fasting blood glucose, insulin, leptin, and the glycosylated hemoglobin (HbA1c) as well as higher levels of the skeletal muscle GLUT4 expression were obtained in the AV- or MV-groups than levels determined in the control DB-group (â<â.05). Although MV has the potential to be a natural alternative treatment for obesity-associated type 2 diabetes, this study suggests that acetic acid is the central ingredient in MV responsible for the hypoglycemic and hypolipogenic effects in the DB mice.
Topics: Acetic Acid; Animals; Blood Glucose; Diabetes Mellitus, Type 2; Hypoglycemic Agents; Insulin; Liver; Mice; Mice, Inbred C57BL; Monascus
PubMed: 35333623
DOI: 10.1089/jmf.2021.K.0156 -
International Journal of Food... Oct 2022Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and... (Review)
Review
Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice.
Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and improving blood circulation. RFR can produce pigments that can act as natural colour and flavouring agents. However, Monascus spp. (a fungal starter to ferment RFR) can also produce the mycotoxin, citrinin (CIT) which is believed to have adverse effects on human health. CIT in RFR has been reported worldwide by using different methods of detection. This review focuses on the production of RFR by solid-state fermentation (SSF) and submerged fermentation (SmF), the occurrence of CIT in RFR, CIT quantification, the factors affecting the growth of Monascus spp., pigments and CIT production in RFR, and possible methods to reduce CIT in RFR. This review will help the food industries, researchers, and consumers understand the risk of consuming RFR, and the possibility of controlling CIT in RFR.
Topics: Citrinin; Fermentation; Humans; Lovastatin; Monascus; Oryza
PubMed: 35863149
DOI: 10.1016/j.ijfoodmicro.2022.109829 -
Nutrients Sep 2023Dyslipidemia, a condition implying high cardiovascular risks, has been widely studied on its potential nutrition interventions, including functional foods. This study... (Randomized Controlled Trial)
Randomized Controlled Trial
Dyslipidemia, a condition implying high cardiovascular risks, has been widely studied on its potential nutrition interventions, including functional foods. This study aims to examine the effect of nattokinase monascus supplements (NMSs) on cardiovascular biomarkers and carotid intima-media thickness (CIMT) in patients with dyslipidemia. A total of 113 eligible subjects were randomly assigned to receive either NMSs or a placebo (55 and 58, respectively). After a 120-day intervention, there were significant mean absolute changes in total cholesterol (TC), low-density cholesterol (LDL-C), non-high-density cholesterol (non-HDL-C), and low-density cholesterol to high-density cholesterol ratio (LDL-C to HDL-C ratio), with values of -0.52 (95% CI: -0.51 to -0.54) mmol/L, -0.43 (95% CI: -0.45 to -0.41) mmol/L, -0.52 (95% CI: -0.52 to -0.52) mmol/L, and -0.29 (95% CI: -0.30 to -0.28) mmol/L, respectively, between the two groups. However, no significant differences were found in triglycerides (TGs), high-density cholesterol (HDL-C), and CIMT. Furthermore, the results for lipids and CIMT remained essentially unchanged after adjusting for various confounding factors using the analysis of covariance model. There were no significant differences in coagulation, liver function, renal function, or other indicators. No intervention-related adverse events, such as mouth ulcers, drooling, and stomach pain, were reported. The study results demonstrate that NMSs can ameliorate lipid levels (TC, LDL-C, non-HDL-C, and the LDL-C to HDL-C ratio) without the occurrence of adverse events. However, it did not significantly affect serum TG, HDL-C, and CIMT.
Topics: Humans; Cholesterol, LDL; Monascus; Cholesterol, HDL; Carotid Intima-Media Thickness; Hypercholesterolemia; Triglycerides; Dyslipidemias; Hyperlipidemias; Double-Blind Method
PubMed: 37836525
DOI: 10.3390/nu15194239 -
Foods (Basel, Switzerland) Aug 2023, a key player in fermented food production, is known for generating pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited...
, a key player in fermented food production, is known for generating pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential. Here, we investigated the impact of ectoine on ATCC 16365, emphasizing development and secondary metabolism. Exogenous 5 mM ectoine supplementation substantially increased the yields of MPs and MK (105%-150%) and reduced CTN production. Ectoine influenced mycelial growth, spore development, and gene expression in . Remarkably, ectoine biosynthesis was achieved in , showing comparable effects to exogenous addition. Notably, endogenous ectoine effectively enhanced the stability of MPs under diverse stress conditions. Our findings propose an innovative strategy for augmenting the production and stability of bioactive compounds while reducing CTN levels, advancing the industry.
PubMed: 37685150
DOI: 10.3390/foods12173217 -
Fitoterapia Jan 2022Highland barley Monascus has historically been used in solid state fermentation and traditional fermented foods in Tibet. It is possessed of the characteristics of...
Highland barley Monascus has historically been used in solid state fermentation and traditional fermented foods in Tibet. It is possessed of the characteristics of medicine and food. Three new 8,13-unsaturated benzocyclodiketone-conjugated Monascus pigments (1-3), three new benzofuran Monascus pigments (4-6), three new butylated malonyl Monascus pigments (7-9), and eleven known Monascus pigment derivatives (10-20) were isolated from highland barley Monascus for the first time. Their structures were determined by analyzing NMR, MS, UV, and IR spectral data and compared with relevant references. Among them, compounds 2, 4, 6 showed important inhibition of pancreatic lipase activity, and decreased significantly FFA-induced lipid accumulation in HepG2 liver cells. Additionally, compounds 1, 10, 14, 16, 18 exhibited certain hepatoprotective activities against the damage in acetaminophen-induced HepG2 cells. The plausible biogenetic pathway and preliminary structure activity relationship of the selected compounds were scientifically summarized and discussed in this work.
Topics: Gas Chromatography-Mass Spectrometry; Hordeum; Hypolipidemic Agents; Liver; Mass Spectrometry; Monascus; Pigments, Biological; Spectrometry, Mass, Electrospray Ionization; Spectrophotometry, Ultraviolet; Spectroscopy, Fourier Transform Infrared; Structure-Activity Relationship
PubMed: 34838621
DOI: 10.1016/j.fitote.2021.105090 -
Molecules (Basel, Switzerland) Jan 2018The production of pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural... (Review)
Review
The production of pigments and related byproducts, via microbial fermentation, has been broadly utilized as coloring by traditional food industries and as a natural textile dye. In addition to these traditional purposes, pigments have been recently favored for a variety of commercial and academic purposes. Pigments and derivatives formed during fermentation have pharmaceutical and clinical properties that can counteract common diseases, including obesity, type-2 diabetes, and cancer. Various research attempts have investigated the optimum conditions for this derived compound synthesis, as well as the still-unknown bio-functional effects. Recently, several studies were conducted using sp. KCCM 10093 and its derivatives. These experimental outcomes potentially reflect the bio-functional features of sp. KCCM 10093. However, no publication to date provides an overview of sp. KCCM 10093's unique metabolite products, functionalities, or biological pathways. In order to develop profitable commercial applications of sp. KCCM 10093, it is necessary not only to conduct continuous research, but also to systematically organize previous studies. The goals of this review are to investigate the current derivatives of sp. KCCM 10093 pigments-some of which have demonstrated newly-identified functionality-and the relevant uses of these molecules for pharmaceutical or nutraceutical purposes.
Topics: Anti-Infective Agents; Anti-Obesity Agents; Antiviral Agents; Cholesterol; Fermentation; Food Coloring Agents; Food Industry; Humans; Monascus; Pigments, Biological; Secondary Metabolism
PubMed: 29301350
DOI: 10.3390/molecules23010098