Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Monascus purpureus copiously yields beneficial secondary metabolites , including Monascus pigments, which are broadly used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow pigments (monascin and ankaflavin) have shown potential antidiabetic, antibacterial, anti-inflammatory, antidepressant, antibiotic, anticancer, and antiobesity activities. Cosmetic and textile industries are other areas where it has established its potential as a dye. This paper reviews the production methods of Monascus yellow pigments, biosynthesis of Monascus pigments from M. purpureus, factors affecting yellow pigment production during fermentation, and the pharmacological properties of monascin and ankaflavin.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/bab.2336 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
[Metabolites and anti-inflammatory activities of Monascus sanguineus].
Zhongguo Zhong Yao Za Zhi
July 2025
Key Laboratory of Bioactive Substance and Function of Natural Medicines, Institute of Materia Medica, Chinese Academy of Medical Sciences & Peking Union Medical College Beijing 100050, China.
A variety of chromatographic techniques, including silica gel, ODS, Sephadex LH-20, and HPLC, were employed to isolate and purify the fermentation products of rice with Monascus sanguineus. A total of 38 compounds were isolated, and their structures were identified by UV, IR, NMR, MS, calculated ECD, and comparison with literature data. Compounds 1-4 were identified as new natural products, and other compounds were isolated from this fungus for the first time.
View Article and Find Full Text PDFUnintended metabolites in Monascus pilosus (beni-koji) cultures resulting from Penicillium adametzioides contamination.
J Nat Med
September 2025
National Institute of Health Sciences, 3-25-26 Tonomachi, Kawasaki-Ku, Kawasaki, Kanagawa, 210-9501, Japan.
The health hazards, including kidney damage, were reported following the ingestion of a health food product, so-called "foods with functional claims (FFC)'', containing beni-koji (red yeast rice), a product of Monascus pilosus very recently in Japan. Puberulic acid (PA) was detected as an unexpected compound in FFC products, and further investigation was required to identify additional unintended compounds and determine the route of PA contamination. To date, we have reported the possibility contamination of FFC products by Penicillium adametzioides in a manufacturing facility, and the presence of two novel unintended compounds, designated as compounds 1 and 2.
View Article and Find Full Text PDFCombinatorial mutagenesis and fermentation optimization biotechnologies synergistically enhance monacolin K content in functional red yeast rice.
Front Microbiol
August 2025
Biophysics Research Laboratory, Institute of Modern Physics, Chinese Academy of Sciences, Lanzhou, China.
Introduction: Red yeast rice (RYR) is produced through solid-state fermentation by Monascus genus. Its functional component, Monacolin K (MK), has the same structure as lovastatin and can effectively inhibit HMG-CoA reductase, thereby reducing serum cholesterol.
Methods: A combinatorial mutagenesis strategy integrating atmospheric room-temperature plasma and heavy-ion radiation was employed to generate mutant strains.
Directed regulation of high-temperature Daqu microbiota and metabolites using synthetic communities.
Food Microbiol
January 2026
College of Biomass Science and Engineering, Sichuan University, Chengdu, 610065, China; National Engineering Research Centre of Solid State Brewing, Luzhou, 646000, China. Electronic address:
High-temperature Daqu (HTD) plays a critical role in shaping the microbial communities and metabolic profiles during the production of Jiangxiang-flavor Baijiu (JXFB). However, directed regulation of HTD properties remains challenging due to complex interactions among biotic and abiotic factors throughout the process. This study investigated the impact of Bacillus strains, including individual strains and synthetic microbial communities (SynMCs) composed of multiple strains, when combined with Monascus floridanus or Muqu, on the microbiota and metabolite profiles of HTD.
View Article and Find Full Text PDFYellow Pigments Ameliorate Hyperuricemia via Dual Mechanisms: Xanthine Oxidase Inhibition and Uric Acid Transporter Modulation (ABCG2, URAT1, and GLUT9).
Foods
August 2025
Key Laboratory of Condiment Supervision Technology for State Market Regulation, School of Chemistry and Chemical Engineering, Chongqing Institute for Food and Drug Control, Chongqing University, No.55 Daxuecheng South Rd, Shapingba, Chongqing 401331, China.
The increasing global prevalence of hyperuricemia (HUA), particularly among younger populations, underscores the urgent need for safe and effective dietary interventions. fungi, long utilized in East Asian food culture, ferment rice to produce red yeast rice (RYR), a functional food rich in monacolin K and Monascus pigments. Among these, yellow pigments (MYPs)-natural azaphilone compounds used as food additives and colorants-have shown antioxidant, anti-inflammatory, and metabolic regulatory activities.
View Article and Find Full Text PDF