Natural occurring levels of citrinin and Monacolin K in Korean Monascus fermentation products

Food Science and Biotechnology

Volumn 16, Issue 1, 2007, Pages 142-145

  Kim, Hae Jin ^a   Ji, Geun Eog ^b,c   Lee, Inhyung ^a  

^a Kookmin University   (South Korea)

^b Seoul National University   (South Korea)

^c Bifido Co   (South Korea)

Author keywords

Citrinin; Monacolin K; Monascus; Monascus fermentation product

Indexed keywords

MONASCUS;

EID: 49749114903     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Endo A. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J. Antibiot. 32: 852-854 (1979)
2. Jůzlová P, Martínková L, Køen V. Secondary metabolites of the fungus Monascus: a review. J. Ind. Microbiol. 16: 163-170 (1996)
3. Kohama Y, Matsumoto S, Miruma T, Tanabe N, Inada A, Nakanishi T. Isolation and identification of hypotensive principles in red-mold rice. Chem. Pharm. Bull. 35: 2484-2489 (1987)
4. Su Y-C, Wang J-J, Lin T-T, Pan T-M. Production of the secondary metabolites γ-aminobutyric acid and monacolin K by Monascus. J. Ind. Microbiol. Biot. 30: 41-46 (2003)
5. Aniya Y, Ohtani II, Higa T, Miyagi C, Gibo H, Shimabukuro M, Nakanishi H, Taira J. Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radical Bio. Med. 28: 999-1004 (2000)
6. Norlha T, Lee I. Protoplast preparation and regeneration from young hyphae of the citrinin producing fungus Monascus ruber. Food Sci. Biotechnol. 14: 543-546 (2005)
7. Jia X-Q, Mo EK, Sun B-S, Gu L-J, Fang Z-M, Sung CK. Solid-state fermentation for production of monacolin K on soybean by Monascus ruber GM011. Food Sci. Biotechnol. 15: 814-816 (2006)
8. Blanc PJ, Laussac JP, Le Bars J, Le Bars P, Loret MO, Pareilleux A, Prome D, Prome JC, Santerre AL, Goma G. Characterization of monascidin A from Monascus as citrinin. Int. J. Food. Microbiol. 27: 201-213 (1995)
9. Blanc PJ, Loret MO, Goma G. Production of citrinin by various species of Monascus. Biotechnol. Lett. 17: 291-294 (1995)
10. Sabater-Vilar M, Maas RFM, Fink-Gremmels J. Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination. Mutat. Res. 444: 7-16 (1999)
11. Aleo MD, Wyatt RD, Schnellmann RG. The role of altered mitochondrial function in citrinin-induced toxicity to rat renal proximal tubule suspensions. Toxicol. Appl. Pharm. 109: 455-463 (1991)
12. Blanc PJ, Loret MO, Santerre AL, Pareilleux A, Prome D, Prome JC, Laussac JP, Goma G. Pigments of Monascus. J. Food Sci. 59: 862-865 (1994)
13. Fabre CE, Santerre AL, Loret MO, Baberian R, Pareilleux A, Goma G, Blanc PJ. Production and food applications of the red pigments of Monascus ruber. J. Food Sci. 58: 1099-1102, 1110 (1993)
14. Xu B-J, Wang Q-J, Lee J-H, Jia X-Q, Sung C-K. HPLC analysis of citrinin in red yeast rice. Food Sci. Biotechnol. 12: 376-380 (2003)
15. Liu B-H, Wu T-S, Su M-C, Chung C-P, Yu F-Y. Evaluation of citrinin occurrence and cytotoxicity in Monascus fermentation products. J. Agr. Food Chem. 53: 170-175 (2005)
16. Chen F, Hu X. Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin. Int. J. Food. Microbiol. 103: 331-337 (2005)
17. Wang Y-Z, Ju X-L, Zhou Y-G. The variability of citrinin production in Monascus type cultures. Food Microbiol. 22: 145-148 (2005)
18. Lee C-L, Wang J-J, Pan T-M. Synchronous analysis method for detection of citrinin and the lactone and acid forms of monacolin K in red mold rice. J. AOAC Int. 89: 669-677 (2006)
19. Huang H-N, Hua Y-Y, Bao G-R, Xie L-H. The quantification of monacolin K in some red yeast rice from Fujian province and the comparison of the other product Chem. Pharm. Bull. 54: 687-689 (2006)