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RSC Advances Sep 2023Hypercholesterolemia represents a serious public health problem as it significantly increases the risk of developing cardiovascular diseases. Monacolin K (MK) in red...
Hypercholesterolemia represents a serious public health problem as it significantly increases the risk of developing cardiovascular diseases. Monacolin K (MK) in red yeast rice is an active compound that can effectively lower plasma cholesterol. To enhance the yield of MK in solid state fermentation of HNU01, the effects of different variables were systematically examined in single-factor experiments. The optimal conditions for the production of red yeast rice rich in MK were as follows: initial pH value 5.5, initial moisture content 40% w/w, glucose 50 g L, peptone 20 g L, MgSO 0.5 g L, KHPO 1 g L, variable temperature fermentation (30 °C for the first 3 days and then 24 °C for 15 days), total fermentation time of 18 days, and additional water added at day 4 at 10% w/w. Under the above optimized conditions, the MK content of red yeast rice produced by fermentation was 9.5 mg g. No citrinin was detected in any of the batches of fermentation products. The results will be useful for the large-scale production of high-quality red yeast rice with health benefits for consumers.
PubMed: 37705986
DOI: 10.1039/d3ra04374f -
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 -
Molecules (Basel, Switzerland) Jul 2023Fish bone fermented using (FBF) has total phenols and functional amino acids that contribute to its anti-oxidant and anti-inflammatory properties. Colorectal cancer,...
Fish bone fermented using (FBF) has total phenols and functional amino acids that contribute to its anti-oxidant and anti-inflammatory properties. Colorectal cancer, one of the most prevalent cancers and the third largest cause of death worldwide, has become a serious threat to global health. This study investigates the anti-cancer effects of FBF (1, 2.5 or 5 mg/mL) on the cell growth and molecular mechanism of HCT-116 cells. The HCT-116 cell treatment with 2.5 or 5 mg/mL of FBF for 24 h significantly decreased cell viability ( < 0.05). The S and G2/M phases significantly increased by 88-105% and 25-43%, respectively ( < 0.05). Additionally, FBF increased the mRNA expression of caspase 8 (38-77%), protein expression of caspase 3 (34-94%), poly (ADP-ribose) polymerase (PARP) (31-34%) and induced apoptosis (236-773%) of HCT-116 cells ( < 0.05). FBF also increased microtubule-associated protein 1B light chain 3 (LC3) (38-48%) and phosphoinositide 3 kinase class III (PI3K III) (32-53%) protein expression, thereby inducing autophagy (26-52%) of HCT-116 cells ( < 0.05). These results showed that FBF could inhibit HCT-116 cell growth by inducing S and G2/M phase arrest of the cell cycle, apoptosis and autophagy. Thus, FBF has the potential to treat colorectal cancer.
Topics: Animals; Humans; Monascus; Phosphatidylinositol 3-Kinases; Cell Line, Tumor; Apoptosis; Colorectal Neoplasms; Autophagy
PubMed: 37570647
DOI: 10.3390/molecules28155679 -
Foods (Basel, Switzerland) Jul 2023In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase...
In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), and electronic nose techniques were used to investigate the changes in the quality, microbial diversity, and volatile flavor compounds of Monascus-fermented hairtail surimi (MFHS) during fermentation. The results showed that the total volatile basic nitrogen (TVB-N) index of hairtail surimi fermented by Monascus for 0-5 h met the requirements of the national standard. Among them, the 1 h group showed the best gel quality, which detected a total of 138 volatile substances, including 20 alcohols, 7 aldehydes, 12 olefins, 4 phenols, 12 alkanes, 8 ketones, 15 esters, 6 acids, 16 benzenes, 4 ethers, and 8 amines, as well as 26 other compounds. In addition, the dominant fungal microorganisms in the fermentation process of MFHS were identified, and a Spearman correlation analysis showed that 16 fungal microorganisms were significantly correlated with the decrease in fishy odor substances in the fermented fish and that 8 fungal microorganisms were significantly correlated with the increase in aromatic substances after fermentation. In short, Monascus fermentation can eliminate and reduce the fishy odor substances in hairtail fish, increase and improve the aromatic flavor, and improve the quality of hairtail surimi gel. These findings are helpful for revealing the mechanism of the quality formation of fermented surimi and provide guidance for the screening of starter culture in the future.
PubMed: 37569159
DOI: 10.3390/foods12152891 -
Heliyon Aug 2023are widely used around the world, mainly in purging and removal of endogenous active substances, such as anthraquinone and its derivatives. However, the potential...
are widely used around the world, mainly in purging and removal of endogenous active substances, such as anthraquinone and its derivatives. However, the potential toxicity of anthraquinones to the liver, kidney, and intestinal limits the application of . In this study, we aimed at safe regulation of to degrade anthraquinones, boosting medicinal properties and reducing toxicity and potency with fermentation strains H1102 for fermentation were selected as the initial strain which was capable of producing high yields of functional pigment and low yields of hazardous citrinin. The anthraquinone degradation rate reached 41.2%, with 212.2 U mL of the pigment and approximately 0.038 mg L of the citrinin under optimal fermentation conditions followed by response surface streamlining, which met the requirements of reducing toxicity, increasing efficiency of fermented . Furthermore, the culture had no observable toxic effect on HK-2 and L-02 cells and further inhibited cell apoptosis and necrosis. Overall, our results showed that fermentation could provide an alternative strategy for toxicity reduction of herbal medicines as well as efficacy enhancement.
PubMed: 37560635
DOI: 10.1016/j.heliyon.2023.e18735 -
Foods (Basel, Switzerland) Jul 2023To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the...
To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-throughput sequencing (HTS) was used to analyze changes in the diversity of fungal and bacterial communities during fermentation. The results showed that at the phylum level, the dominant fungal phyla were identified, Mucormyces and Ascomycetes. The dominant bacterial phyla were Proteobacteria and Firmicutes. At the genus level, the dominant fungal genera were identified as , and . The dominant bacterial genera were , , , and . Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with technology that can dynamically change flavor compounds was explored to investigate the correlation between microbiota and flavor compounds. In different stages of fermentation, 75 main volatile organic compounds were identified, including seven alcohols, four acids, 16 alkanes, 14 olefins, seven kinds of aldehydes, two kinds of ketones, 10 kinds of esters, one kind of phenol, one kind of sulfur-containing compound, one benzene, and 12 other compounds. The correlation analysis between flora and flavor compounds showed that the fungi genera and were significantly correlated with most flavor compounds. Bacteria genera including , , and had a strong positive correlation with ethyl oleate.
PubMed: 37509892
DOI: 10.3390/foods12142800