Topic
Monascus purpureus
About: Monascus purpureus is a research topic. Over the lifetime, 805 publications have been published within this topic receiving 12994 citations.
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637 citations
TL;DR: Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation, which indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace elements.
Abstract: Detailed analyses were undertaken of the natural constituents of red yeast rice, a traditional Chinese medicine and food known for centuries to improve blood circulation. Preparation of red yeast rice following ancient methods by fermenting the fungal strain Monascus purpureus Went on moist and sterile rice indicated the presence of a group of metabolites belonging to the monacolin family of polyketides, together with fatty acids, and trace elements. The presence of these compounds may explain in part the cholesterol-lowering ability associated with this traditional Chinese food.
410 citations
TL;DR: Since citrinin is a toxic product, it is essential that the production of red pigments as food additives from Monascus spp.
256 citations
TL;DR: Monascus purpureus CCRC 31615, the strain with the highest amount of monacolin K and GABA productivity, was identified from 16 strains using solid fermentation and its GABA productivity was particularly high.
Abstract: γ-Aminobutyric acid (GABA), a hypotensive agent, and monacolin K, a cholesterol-lowering drug, can be produced by Monascus spp. Under optimal culture conditions, the products of fermentation using Monascus spp. may serve as a multi-functional dietary supplement and can prevent heart disease. In this study, Monascus purpureus CCRC 31615, the strain with the highest amount of monacolin K, was identified from 16 strains using solid fermentation. Its GABA productivity was particularly high. Addition of sodium nitrate during solid-state fermentation of M. purpureus CCRC 31615 improved the productivity of monacolin K and GABA to 378 mg/kg and 1,267.6 mg/kg, respectively. GABA productivity increased further to 1,493.6 mg/kg when dipotassium hydrophosphate was added to the medium.
238 citations
TL;DR: This is the first report on pigment production using jackfruit seed powder in solid-state fermentation (SSF), and the color of the pigments was stable over a wide range of pH, apparently due to the buffering nature of the substrate.
212 citations