Recent research and development of Monascus fermentation products

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 1-12

  Srianta, I ^a   Ristiarini, S ^a   Nugerahani, I ^a   Sen, S K ^b   Zhang, B B ^c   Xu, G R ^c   Blanc, P J ^d  

^a WIDYA MANDALA SURABAYA CATHOLIC UNIVERSITY   (Indonesia)

^b VISVA BHARATI UNIVERSITY   (India)

^c JIANGNAN UNIVERSITY   (China)

^d INSA   (France)

Author keywords

Monascus; Monascus fermentation; Monascus metabolites; Products; Regulation; Solid state fermentation; Submerged fermentation

Indexed keywords

EID: 84894102394     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Short Survey

References (66)

1. Blanc, P.J., Loret, M.O., Santere, A.L., Pareilleux, A., Prome, D., Prome, J.C., Laussac, J.P. and Goma, G. 1994. Pigments of Monascus. Journal of Food Science 59:862-865.
2. Blanc, P.J., Laussac, J.P., Le Bars, J., Le Bars, P., Loret, M.O., Pareilleux, A., Prome, D., Prome, J.C., Santerre, A.L. and Goma, G. 1995. Characterization of monascidin A from Monascus as citrinin. International Journal of Food Microbiology 27:201-213.
3. Blanc, P.J., Loret, M.O. and Goma, G. 1995. Production of citrinin by various species of Monascus. Biotechnology Letters 17:291-294.
4. Chan, Z.H. and Xu, G.R. 2006. The breeding of Monascus mutation strains of non-citrinin and the optimization of pigment fermentation condition. Food and Fermentation Industries 32:28-31.
5. Chatterjee, S., Maity, S., Chattopadhyay, P., Sarkar, A., Laskar, S. and Sen, S.K. 2009. Characterization of red pigment from Monascus in submerged culture red pigment from Monascus purpureus. Journal of Applied Sciences Research 5:2102-2108.
6. Chen, J.W. 2000. A study on industrial trial of water soluble Monascus pigment. Guang Zhou Chemical Industry and Technology 28:11-20.
7. Chen, C.L. and Pan, T.M. 2012. Red mold dioscorea: a potentially safe traditional function food for the treatment of hyperlipidemia. Food Chemistry 134:1074-1080.
8. Chen, Y. and Wu, T.X. 2009. Screening of high-yield chitosan Monascus purpureus strains by compound mutation and the optimization of production medium. China Brewing 3:43-46.
9. Chen, Y., Zhu, H. and Xu, G.R. 2004. Liquid fermentation of Monascus sp. 9901 to produce Monacolin K. Food and Fermentation Industries 30:57-61.
10. Cheng, J.H., He, R.L., Cheng, J.H., Zhang, Z.G. and Zhang, H.B. 2006. Study on process technology of esterification of red koji and its application in liquor-making. China Brewing 3:54-57.
11. Ding, H.M. 2007. Preliminary study on antineoplastic effect of polysaccharide from red yeast rice. Journal of Fungal Research 3:171-173.
12. Ding, Y.D., Shao, Y.C., Xu, Y.P. and Chen, F.S. 2006. Screening citrinin mutants from the transformants library of Monascus ruber M-7 by Agrobacterium-mediated DNA transfer. Microbiology 33:52-57.
13. Eisenbrand, G. 2006. Toxicological evaluation of red mould rice. Molecular Nutrition and Food Research 50:322-327.
14. Endo, A. 1980. Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. The Journal of Antibiotics 33:334-336.
15. Fang, Y.J. 2011. Application and examples of esterified Monascus in the production of Luzhou flavor liquor. Liquor Making 38:75-78.
16. Food and Drug Administration. 2007. FDA warns consumers to avoid red yeast rice products promoted on Internet as treatments for high cholesterol. August 9, 2007. Available at: www.fda.gov/bbs/topics/NEWS/2007/NEW01678. html.
17. Fu, G.M., Xu, Y., Li, Y.P. and Wu, C.F. 2008. Analyzing conservativeness of pksCT gene for citrinin biosynthesis from citrinin-producing Monascus spp. Food Science 3:359-363.
18. Hajjaj, H., François, J.M., Goma, G. and Blanc, P.J. 2012. Effect of amino acids on red pigments and citrinin production in Monascus ruber. Journal of Food Science 77:M156-M159.
19. Higashikawa, F., Noda, M., Awaya, T., Ushijima, M. and Sugiyama, M. 2012. Reduction of serum lipids by the intake of the extract of garlic fermented with Monascus pilosus: A randomized, double-blind, placebo-controlled clinical trial. Clinical Nutrition 31:261-266.
20. Hong, S.Y., Oh, J.H. and Lee, I. 2011. Simultaneous enrichment of deglycosylated ginsenosides and monacolin K in red ginseng by fermentation with Monascus pilosus. Bioscience, Biotechnology and Biochemistry 75:1490-1495.
21. Hsu, W.H., Lee, B.H. and Pan, T.M. 2010. Red mold dioscorea-induced G2/M arrest and apoptosis in human oral cancer cells. Journal of the Science of Food and Agriculture 90:2709-2715.
22. Hsu, W.H., Lee, B.H. and Pan, T.M. 2011. Effects of red mold dioscorea on oral carcinogenesis in DMBA-induced hamster animal model. Food and Chemical Toxicology 49:1292-1297.
23. Kim, S.Y., Kim, Y.S., Kim, J.M. and Suh, H.J. 2008. The application of monascal rice in rice beverage preparation. LWT-Food Science and Technology 41:1204-1209.
24. Kim, J.L., Lee, D.S., Kim, G.H., Shim, J.Y., Lee, I. and Imm, J.Y. 2010. Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans. Food Chemistry 120:255-260.
25. Kono, I. and Himeno, K. 2000. Changes in γ-Aminobutyric acid content during beni-koji making. Bioscience, Biotechnology and Biochemistry 64:617-619.
26. Lachenmeier, D.W., Monakhova, Y.B., Kuballa, T., Löbell-Behrends, S., Maixner, S., Kohl-Himmelseher, M., Waldner, A. and Steffen, C. 2012. NMR evaluation of total statin content and HMGCoA reductase inhibition in red yeast rice (Monascus spp.) food supplements. Chinese Medicine 7:8.
27. Lai, W.H., Xu, Y., Xiong, Y.H. and Li, Y.P. 2005. Screening correlative genes from citrinin biosynthetic pathway in Monascus species by SSH. Food Science 3:63-65.
28. Lee, C.L., Wang, J.J., Kuo, S.L. and Pan, T.M. 2006. Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent-monacolin K and antiinflammation agent-monascin. Applied Microbiology and Biotechnology 72:1254-1262.
29. Lee, Y.L., Yang, J.H. and Mau, J.L. 2008. Antioxidant properties of water extracts from Monascus fermented soybeans. Food Chemistry 106:1128-1137.
30. Lee, Y.L., Yang, J.H. and Mau, J.L. 2009. Antioxidant properties of ethanolic and methanolic extracts from Monascus-fermented soybeans. Journal of Food Biochemistry 33:707-727.
31. Li, F.Q., Xu, G.R., Li, Y.W., Chen, Y. and Ji, R. 2005. Natural occurrence of citrinin in Monascus products. Wei Sheng Yan Jiu 34:451-454.
32. Li, F.Q., Xu, G.R., Li, Y.W., Chen, Y., Yu, H.L. and Ji, R. 2003. Study on the production of citrinin by Monascus strains used in food industry. Wei Sheng Yan Jiu 32:602-605.
33. Li, X.J., Xia, Y.J., Wang, T.J. and Xu, G.R. 2009. Optimization of liquid-fermentation conditions of Monascus polysaccharide. Chinese Journal of Bioprocess Engineering 7:13-17.
34. Li, Z.Q., Yang, X.T. and Guo, F. 2009. Survey of red rice and Monascus. China Light Industry Press
35. Ma, G.L., Zhang, Z.G. and Ren, X.L. 2007. Study on cultivation conditions of esterification Monascus in liquid media. China Brewing, 8:17-21.
36. Park, H.J., Abanto, O.D., Ghosh, C., Hwang, S.G., Park, D.K. and Kim, I.S. 2012. Red yeast rice-garlic inhibits the markers of differentiation in 3T3-L1 preadipocytes. European Journal of Lipid Science and Technology 114:527-534.
37. Pattanagul, P., Pinthong, R., Phianmongkhol, A. and Tharatha, S. 2008. Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp. International Journal of Food Microbiology 126:20-23.
38. Pyo, Y.H. and Seong, K.S. 2009. Hypolipidemic effects of Monascus-fermented soybean extracts in rats fed a high-fat and -cholesterol diet. Journal of Agricultural and Food Chemistry 57:8617-22.
39. Pyo, Y.H. and Seong, K.S. 2009. Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients. Journal of Agricultural and Food Chemistry 57:170-175.
40. Ristiarini, S., Kusumawati, N. and Srianta, I. 2011. Monascus pigments production by Monascus sp. BST and its application. Research Report, Widya Mandala Surabaya Catholic University
41. Shao, Y.C., Li, L., Yang, S., Zhao, Y., Wang, X.H. and Chen, F.S. 2009. The targeted-deletion technology in the Monascus ruber mediated via Agrobacterium tumefaciens. Microbiology 36:231-237.
42. Shao, Y.C., Wang, R.Y., Ding, Y.D., Chen, F.S. and Xie, B.J. 2006. Construction of T-DNA insertional library of Monascus mediated by Agrobacterium tumefaciens and characteristic analysis of the color mutants. Mycosystema 2:247-255.
43. Shi, Y.C., Liao, J.W. and Pan, T.M. 2011. Antihypertriglyceridemia and anti-inflammatory activities of monascus-fermented dioscorea in streptozotocin-induced diabetic rats. Experimental Diabetes Research, vol. 2011, Article ID 710635, 11 pages. doi:10.1155/2011/710635.
44. Shih, C.K., Chiang, W.C. and Kuo, M.L. 2004. Effects of adlay on azoxymethane-induced colon carcinogenesis in rats. Food and Chemical Toxicology 42:1339-1347.
45. Srianta, I., Novita, Y. and Kusumawati, N. 2012a. Production of monascus pigments on durian seed: effect of supplementation of carbon source. Journal of Pure and Applied Microbiology 6:59-63.
46. Srianta, I., Hendrawan, B., Kusumawati, N. and Blanc, P.J. 2012b. Study on durian seed as a new substrate for angkak production. International Food Research Journal 19:941-945.
47. Tang, Q.L., Zhao, H., Wang, Z.Y., Qi, T.S., Liu, Y. and Huang, Y.F. 2006. Study on biological characteristics of yellow pigment producer strain Monascus HB-5. Food Science and Technology 7:47-51.
48. Tang, Y.M., Liu, Y.C., Zhuo, Y.C., Ren, D.Q., Xu, K.Z., Yao, W.C. and Li, X. 2005. Research on the properties and breeding of Monascus esterifying strain 21-3 (Monascus pilosus). Liquor-making Science and Technology 8:32-34.
49. Tian, J., Li, Z.L., Shen, X.Y. and Wei, G. 1998. Chemical structure of Monascan. Journal of Nanjing University of Traditional Chinese Medicine 4:217-219.
50. The Japan Food Chemical Research Foundation. 2006. Seventh Edition Japan's Specifications and Standards for Food Additives. The Ministry of Health and Welfare 2000.
51. Tian, J., Qiao, M.W., Zuo, X.F. and Shi, Y.Q. 2006. Study on the extraction of lovastatin from fermented bran. Modern Food Science and Technology 3:112-114.
52. Tseng, Y.H., Yang, J.H., Chang, H.L., Lee, Y.L. and Mau, J.L. 2006. Antioxidant properties of methanolic extracts from monascal adlay. Food Chemistry 97:375-381.
53. Tseng, Y.H., Yang, J.H., Chen, C.H. and Mau, J.L. 2011. Quality and antioxidant properties of anka-enriched bread. Journal of Food Processing and Preservation 35:518-523.
54. Wang, L. 2011. Breeding of Monascus spp with high Monacolin K production via Agrobacterium-mediated transformation and protoplast fusion. Doctoral dissertation. Jiangnan University.
55. Wang, P.R., Chen, P.P., Lan, L.J., Jiang, D.H. and Lin, Y.X. 2011. Optimization of liquid-fermentation conditions of Monascus exopolysaccharides (MEP) and its antioxidant activity. Journal of Microbiology 4:19-21.
56. Wen, J., Zhang, J., Chang, P., Guo, Y. and Zhao, J.Y. 200. Research on preparation of functional Monascus vinegar and its effect of reducing blood lipids level. Food Science 9:510-513.
57. Wu, C.L., Lee, C.L. and Pan,T.M. 2009. Red mold dioscorea has a greater antihypertensive effect than traditional red mold rice in spontaneously hypertensive rats. Journal of Agricultural and Food Chemistry 57: 5035-5041.
58. Xia, Y.J., Niu, D.D., Wang, Z.X. and Xu, G.R. 2007. Influencing factors on the efficiency of gene transformation system of the Monascus purpureus 9903A. Microbiology 34:279-282.
59. Xiao, Y. 2012. Breeding of Monascus strain for production of esterifying enzymes. Thesis for Bachelor's Degree. Jiangnan University.
60. Xu, C., Shao, Y.C., Wu, J.J., Xie, Y., Li, L., Li, Q. and Chen, F.S. 2009. Evaluation of T-DNA insertional library of Monascus mediated by Agrobacterium tumefaciens. Journal of Huazhong Agricultural University 2:238-243.
61. Xu, G.R., Chen, Y., Yu, H.L., Cameleyre, X. and Blanc, P.J. 2003. HPLC fluorescence method for determination of citrinin from Monascus cultures. Archiv fur Lebensmittelhygiene 54:82-84.
62. Xu, G.R., Li, F.Q., Chen, Y., Li, Y.W. and Yu, H.L. 2004. Monascus citrinin analysis methods and a study on formation of citrinin by Monascus. Microbiology 31:16-20.
63. Yang, C.L. 2009. Fermentation conditions for partial yellow, high color value red rice. Fujian Journal of Agricultural Sciences 4:361-364.
64. Zhou, B., Pu, Y.W., Zhu, M.J. and Liang, S.Z. 2008. Effects of nitrogen sources on Monascus yellow pigment production by Monascus mutant. Modern Food Science and Technology 2:123-127.
65. Zhou, B., Zhu, M.J., Wang, J.F., Wu, Z.Q. and Liang, S.Z. 2009. Effect of ammonium salts on Monascus yellow and red pigments and citrinin production. Journal of Chongqing Institute of Technology 1:47-53.
66. Zhou, L.H., Wang, Z.X. and Zhuge, J. 2006. Comparison of different transformation methods for Monascus sp. Hereditas 28:479-485.