Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

This study aims to evaluate the effects of various purple rice varieties on the production of monacolin K, citrinin, and red pigments by Monascus purpureus CMU002U (UV-mutant strain) and their antioxidant properties. The lowest value of citrinin concentration (132 ppb) was found in the SSF of the Na variety, which passed the standards of Japan, Taiwan, and European Union. The high monacolin K (13 482 ppm) and red pigment (388.25 units/g) levels were obtained from the fermented Doi Muser variety. The lowest IC<sub>50 </sub>value of the DPPH assay was found in the extract of fermented Doi Saked variety. An investigation of temperature shifting of the SSF for the Doi Muser variety indicated that the incubation at 30°C for 5 days, followed by 25°C until 30 days, yielded the highest value of monacolin K (35 292 ppm) production. These results demonstrated that fermented purple rice has a high potential to be developed as a new food supplement.

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Optimal Culture Condition for Production of Water-soluble Red Pigments by Monascus Purpureus

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2006.35.4.493 ◽

2006 ◽

Vol 35 (4) ◽

pp. 493-498

Keyword(s):

Culture Condition ◽

Water Soluble ◽

Monascus Purpureus ◽

Red Pigments ◽

Optimal Culture Condition

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Formulation Effects in the Antioxidant Activity of Extract from the Leaves of Cymbopogon citratus (DC) Stapf

Molecules ◽

10.3390/molecules26154518 ◽

2021 ◽

Vol 26 (15) ◽

pp. 4518

Author(s):

Raquel Sousa ◽

Artur Figueirinha ◽

Maria Teresa Batista ◽

Maria Eugénia Pina

Keyword(s):

Antioxidant Activity ◽

Perennial Grass ◽

Antioxidant Properties ◽

Dosage Forms ◽

Oral Dosage ◽

Dpph Assay ◽

Cymbopogon Citratus ◽

The World ◽

Food And Beverage ◽

Oral Dosage Forms

Cymbopogon citratus DC (Stapf.) is a perennial grass and it is distributed around the world. It is used as a condiment for food and beverage flavouring in the form of infusions and decoctions of its dried leaves. Our previous studies have shown antioxidant, anti-inflammatory and gastroprotective activities for the infusion and its phenolic fractions. The aim of the present work was to develop oral dosage forms from a Cymbopogon citratus extract to be used as a functional food with antioxidant properties. Initially, an essential oil-free infusion was prepared, lyophilized and characterized by HPLC-PDA. Total phenols were quantified with the Folin–Ciocalteu method and the antioxidant activity was assessed by DPPH assay. Gelatine capsules containing the extract with different excipients, selected after DSC and IR trials, were prepared. A formulation exhibiting better antioxidant behaviour in a gastric environment was attained. These results suggest that the proposed formulation for this extract could be a valuable antioxidant product and, consequently, make an important contribution to “preventing” and minimizing diseases related to oxidative stress conditions.

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Effect of a food supplement containing berberine, monacolin K, hydroxytyrosol and coenzyme Q10 on lipid levels: a randomized, double-blind, placebo controlled study

Drug Design Development and Therapy ◽

10.2147/dddt.s128623 ◽

2017 ◽

Vol Volume 11 ◽

pp. 1585-1592 ◽

Cited By ~ 9

Author(s):

Sergio D'Addato ◽

Luciana Scandiani ◽

Giuliana Mombelli ◽

Francesca Focanti ◽

Federica Pelacchi ◽

...

Keyword(s):

Coenzyme Q ◽

Food Supplement ◽

Controlled Study ◽

Monacolin K ◽

Lipid Levels ◽

Double Blind ◽

Double Blind Placebo

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Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl

Biological Research ◽

10.4067/s0716-97602011000400010 ◽

2011 ◽

Vol 44 (4) ◽

pp. 377-382 ◽

Cited By ~ 8

Author(s):

Jia-Long Sun ◽

Xiao Zou ◽

Ai-Ying Liu ◽

Tang-Fu Xiao

Keyword(s):

Fungal Elicitor ◽

Monascus Purpureus ◽

Monacolin K

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Improving the monacolin K to citrinin production ratio in red yeast rice by an X-ray-induced mutant strain of Monascus purpureus

BioTechnologia ◽

10.5114/bta.2018.75654 ◽

2018 ◽

Vol 99 (2) ◽

pp. 109-118 ◽

Cited By ~ 1

Author(s):

Apinun Kanpiengjai ◽

Rapeepun Mahawan ◽

Prodpran Pengnoi ◽

Saisamorn Lumyong ◽

Chartchai Khanongnuch

Keyword(s):

Mutant Strain ◽

Monascus Purpureus ◽

Red Yeast Rice ◽

Monacolin K ◽

X Ray ◽

Production Ratio ◽

Red Yeast ◽

Induced Mutant

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Prospective of Monascus Pigments as an Additive to Commercial Sunscreens

Natural Product Communications ◽

10.1177/1934578x19894095 ◽

2019 ◽

Vol 14 (12) ◽

pp. 1934578X1989409

Author(s):

Sunil H. Koli ◽

Rahul K. Suryawanshi ◽

Bhavana V. Mohite ◽

Satish V. Patil

Keyword(s):

Radical Scavenging ◽

Human Keratinocytes ◽

Yellow Pigment ◽

Monascus Purpureus ◽

Haemolytic Activity ◽

Red Pigment ◽

Dpph Radical ◽

Monascus Pigments ◽

Dpph Radical Scavenging

Red and yellow pigments from Monascus purpureus (NMCC-PF01) were evaluated to enhance sun protection factor (SPF) of commercial sunscreens and Aloe vera extract. The extracted Monascus pigments contain rubropunctamine (red pigment) and the mixture of monascin and ankaflavin (yellow pigment) as major components. Antioxidant activity and in-vitro safety of the pigments were assessed by ferric reduction potential and DPPH radical scavenging assays, human keratinocytes (HaCaT), and erythrocytes (RBCs) cytotoxicity assay, respectively. In results, SPF of commercial sunscreens showed an increase of 36.5% with red pigment compared to the 13% increase by yellow pigment. The in-vitro studies showed 67.6% ferric reducing potential and 27% DPPH radical scavenging activity, neither cytotoxic effect against human keratinocytes nor haemolytic activity. These results confirmed the safe nature of the Monascus pigments; however, in-vivo studies merit further research. In conclusion, screened pigments from Monascus purpureus may act as potential candidates to increase SPF of commercial sunscreen naturally.

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Investigation of biosynthetic mechanisms of Monacolin K and pigments in Monascus purpureus based on transcriptomic analysis

10.1063/1.5110803 ◽

2019 ◽

Author(s):

Zhanxia Liu ◽

Bin Wang ◽

Yuchen Zhang ◽

Lei Jiang ◽

Chenxi Dai ◽

...

Keyword(s):

Transcriptomic Analysis ◽

Monascus Purpureus ◽

Monacolin K

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Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Czech Journal of Food Sciences ◽

10.17221/474/2017-cjfs ◽

2019 ◽

Vol 37 (No. 1) ◽

pp. 75-80 ◽

Cited By ~ 1

Author(s):

Pramuan Saithong ◽

Wanida Tewaruth Chitisankul ◽

Supachi Nitipan

Keyword(s):

Comparative Study ◽

Brown Rice ◽

Monascus Purpureus ◽

Red Yeast Rice ◽

Monacolin K ◽

Constant Weight ◽

Fermentation Time ◽

White Rice ◽

Red Yeast ◽

Target Strain

Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight were 132.98 and 66.48 mg/100 g in white rice and brown rice, respectively while citrinin was not detected. Results revealed that the IFRPD 4046 strain has a potential to produce red yeast rice with higher monacolin K in white rice than<br />in brown rice with low citrinin content.

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Aqueous Two-Phase System Extraction of Polyketide-Based Fungal Pigments Using Ammonium- or Imidazolium-Based Ionic Liquids for Detection Purpose: A Case Study

Journal of Fungi ◽

10.3390/jof6040375 ◽

2020 ◽

Vol 6 (4) ◽

pp. 375

Author(s):

Juliana Lebeau ◽

Thomas Petit ◽

Mireille Fouillaud ◽

Laurent Dufossé ◽

Yanis Caro

Keyword(s):

Ionic Liquids ◽

Filamentous Fungi ◽

Brown Pigment ◽

Phase System ◽

Red Pigment ◽

Submerged Cultures ◽

Two Phase ◽

Red Pigments ◽

Fermentation Broths ◽

Fungal Pigments

Demand for microbial colorants is now becoming a competitive research topic for food, cosmetics and pharmaceutics industries. In most applications, the pigments of interest such as polyketide-based red pigments from fungal submerged cultures are extracted by conventional liquid–liquid extraction methods requiring large volumes of various organic solvents and time. To address this question from a different angle, we proposed, here, to investigate the use of three different aqueous two-phase extraction systems using either ammonium- or imidazolium-based ionic liquids. We applied these to four fermentation broths of Talaromyces albobiverticillius (deep red pigment producer), Emericella purpurea (red pigment producer), Paecilomyces marquandii (yellow pigment producer) and Trichoderma harzianum (yellow-brown pigment producer) to investigate their selective extraction abilities towards the detection of polyketide-based pigments. Our findings led us to conclude that (i) these alternative extraction systems using ionic liquids as greener extractant means worked well for this extraction of colored molecules from the fermentation broths of the filamentous fungi investigated here; (ii) tetrabutylammonium bromide, [N4444]Br-, showed the best pigment extraction ability, with a higher putative affinity for azaphilone red pigments; (iii) the back extraction and recovery of the fungal pigments from ionic liquid phases remained the limiting point of the method under our selected conditions for potential industrial applications. Nevertheless, these alternative extraction procedures appeared to be promising ways for the detection of polyketide-based colorants in the submerged cultures of filamentous fungi.

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