Comparative Study on the Antioxidant Activity of Monascus Yellow Pigments From Two Different Types of Hongqu—Functional Qu and Coloring Qu

Graphical AbstractMonascus yellow pigments (MYPs) in functional Qu (FQ) have a higher antioxidant potential than those in coloring Qu (CQ). The difference in antioxidant activities of MYPs is due to the critical hydroxyl group on C-3′ or C-11.

The noncovalent conjugations of human serum albumin (HSA) with MS/AK and the effect on anti-oxidant capacity as well as anti-glycative activity of Monascus yellow pigments

Monascin (MS) and ankaflavin (AK), as typical yellow lipid-soluble pigments identified from Monascus-fermented products, have been confirmed to possess diverse biological activities such as anti-oxidation, improving diabetes and anti- atherosclerosis,...

A Temperature-Shift Strategy in Batch Monascus Yellow Pigments Fermentation

According to the results of the single temperature on Monascus anka mutant growth and monascus yellow pigments production in this paper, two stages in the fermentation temperature control strategy has been operated as following: the temperature was 34°C to improve the Monascus growth before culture 48 hour and then 32°C was carried out to improve theItalic text yellow pigments production. The results demonstrated that two stages temperature control at 96 hours, the yield of monascus yellow pigments can arrive 164.51 OD units, it was 180.35%, 2165.48%, 107.66%, 5.76%, 33.23%, 36.74% higher than that of 26°C, 28°C, 30°C, 32°C, 34°C, 36°C fermentation, respectively. The maximum specific growth rate(µ) and the maximum specific production rate of yellow pigments( qy) could arrive 0.0528 h-1 and 0.404 OD.g-1.h-1, and it was 5.30% and 3.22% higher than that of 34°C and 32°C, respectively. The specific production rate of yellow pigments was varied from 0.2 OD.g-1.h-1 to 0.4 OD.g-1.h-1 in whole fermentation. Two stage temperature control strategy could improve the yellow pigments production, increase µ and and short the culture time.