References
- Ana, M., S. Miranda, and N. Biljana. 2013. Development of a rapid LC/DAD/FLD/MSn method for the simultaneous determination of monacolins and citrinin in red fermented rice products, J. Agric. Food Chem. 61 : 1072-1080 https://doi.org/10.1021/jf304881g
- Akihisa, T., H. Tokuda, K. Yasukawa, M. Ukiya, A. Kiyota, and N. Sakamoto. 2005. Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. J Agric Food Chem. 53 : 562-565. https://doi.org/10.1021/jf040199p
- Alfred, W. Alberts. 1988. Discovery, biochemistry and biology of lovastatin, The American Journal of Cardiology. 62 : 10-15. https://doi.org/10.1016/0002-9149(88)90494-8
- Avular, B., Y. H. Wang, T. S. Smillie, and I. A. Khan. 2009. Quantitative determination of lovastatin from dietary supplements containing red yeast rice extracts by using HPLC-UV-MS and UPLC-UV-MS methods, planta medica. 75 : 72.
- Cheng, C. and T. M. Pan. 2011. Protective effect of Monascusfermented red mold rice against alcoholic liver disease by attenuating oxidative stress and inflammatory response. J Agric Food Chem. 59 : 9950-9957. https://doi.org/10.1021/jf202577t
- Cho, J. H., N. B. Park, Y. C. Song, U. S. Yeo, U. G. Ha, and K. H. Jung. 2012. 'Saegyejinmi': Multiple disease resistance and mid-late maturing tongil type rice cultivar. Kor. J. Breed. Sci. 44(4) : 611-616. https://doi.org/10.9787/KJBS.2012.44.4.611
- Choe, J. S., H. H. Ahn, and H. J. Nam. 2002. Comparison of nutritional composition in Korean rices. K Korean Soc Food SciNutr. 31 : 885-892, https://doi.org/10.3746/jkfn.2002.31.5.885
- Heber, D., I. Yip, and J. M. Ashley. 1999. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. Am J Clin Nutr 69 : 231-236.
- Hong, H. C., H. P. Moon, H. C. Choi, Y. G. Hwang, and Y. G. Kim. 2011. A lodging tolerant, opaque rice cultivar 'Seolgaeng'. Kor. J. Breed. Sci. 43(6) : 532-537
- Huh, C. K., J. W. Lee, and Y. D. Kim. 2012. Fermentation and quality characteristics of yakju according to different rice varieties. Korean J. Food Preserv. 19(6) : 925-932. https://doi.org/10.11002/kjfp.2012.19.6.925
- KFDA, 2010. Health functional food code, Korea food and drug adminstration, Seoul, Korea.
- Kim, J. I., J. K. Chang, N. B. Park, U. S. Yeo, B. G. Oh, and J. H. Kang. 2009. A new high qualilty rice variety with high head rice ratio and milling recovery, "Chilbo" Korean J. Breed. Sci. 41(4) : 547-551
- Kim, K. S. and Y. J. Park. 2012. Characteristics of growth, monacolin K and pigment production by Monascus strains on plate culture, Food Engineering Progress, 16(4) : 347-354.
- Kong, X. D., H. X. Zhang, and X. J. Liu. 1997. Development of economical characters of japonica variety and prospects of high yield breeding. Jiangsu Agric Sci. 3 : 2-16.
- Kwon, C. S. 2012. Antioxidant properties of red yeast rice (Monascus purpureus) Extracts, J. Korean Soc. Food Sci. Nutr. 41(4) : 437-442. https://doi.org/10.3746/jkfn.2012.41.4.437
- Kyoun, O. Y., S. H. Oh, H. J. Kim, Y. K. Yoon, H. M. Kim, and M. R. Kim. 2006. Analyses of nutrients and antinutrients of rice cultivars. Korean J. Food Cookery Sci. 22 : 949-956.
- Lee, C. L., J. J. Wang, S. K. L. Kuo, and T. M. Pan. 2006. Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent-monacolin K and anti inflammation agent-monascin. Appl. Microbiol Biotechnol. 72 : 1254-1262. https://doi.org/10.1007/s00253-006-0404-8
- Lee, C. L., J. J. Wang, and T. M. Pan. 2008. Red mold rice extract represses amyloid beta peptide-induced neurotoxicity via potent synergism of anti-inflammatory and antioxidative effect. Appl. Microbiol. Cell Physiol. 79 : 829-841.
- Li, C. L., Y. Zhu, and Y. Wang. 1998. Monascus purpureusfermented rice (red yeast rice): a natural food product that66 lowers blood cholesterol in animal models of hypercholesterolemia. Nutr. Res. 18 : 71-81. https://doi.org/10.1016/S0271-5317(97)00201-7
- Martinkova, L., P. Patakova-Juzlova, V. Krent, Z. Kucerova, V. Havlicek, P. Olsovsky. 1999. Biological activities of oligoketide pigments of Monascus purpureus. Food Addit Contam. 16 : 15-24. https://doi.org/10.1080/026520399284280
- Ma, J., Y. Li, Q. Ye, J. Li, Y. Hua, D. Ju, D. Zhang, R. Cooper, and M. Chang. 2000. Constituents of red yeast rice, a traditional chinese food and medicine. J Agric Food Chem. 48 : 5220-5225. https://doi.org/10.1021/jf000338c
- Patakova, P. 2005. Red yeast rice. In: McGraw-Hill yearbook of science and technology, McGraw-Hill, New York. 286-288. ISBN 0-07-144504-8.
- Seo, J. W. and Y. J. Park. 2012. Characteristics of Growth, Pigment and Monacolin K Production by Monascus strains in Liquid Culture, Korean Society Biotechnology and Bioengineering Journal. 27 : 301-307. https://doi.org/10.7841/ksbbj.2012.27.5.301
- Song, Y. C., S. J. Lim, J. S. Lee, and H. Y. Kim. 2008. A New high amylose rice variety "Goamibyeo," Korean J. Breed. Sci. 40(4) : 447-451.
- Stork, C. R., L. P. Silva, and C. A. A. Fagundes. 2005. Catergorizing rice cultivars based on differences in chemical composition. J Food com Anal, 18 : 333-341. https://doi.org/10.1016/j.jfca.2004.09.005
- Ryu, K. R., Y. C. Song, S. J. Lim, and S. C. Kim. 1988. A waxy rice variety with semi-early maturity, high quality, high yielding and resistance to blast "Sangjuchalbyeo." Korean J. Breed. Sci. 30(4) : 386.
- Taira, J., C. Miyagi, and Y. Aniya. 2002. Dimerumic acid as an antioxidant from the mold, Monascus anka: the inhibition mechanisms against lipid peroxidation and hemeproteinmediated oxidation. Biochem. Pharmacol. 63 : 1019-1026. https://doi.org/10.1016/S0006-2952(01)00923-6
- Wang, J., Z. Lu, and J. Chi. 1997. A multi-center clinical trial of the serum lipid lowering effects of a Monascus purpureus (red yeast) rice preparation from traditional Chinese medicine. Curr Ther Res. 58 : 964-978. https://doi.org/10.1016/S0011-393X(97)80063-X
- Yeo, U. S., C. S. Kim, J. H. Lee, D. Y. Kwak, J. H. Cho, D. S. Park, and Y. C. Song. 2012. 'Yeonghojinmi': High grain quality, multiple disease resistance, and mid-late rice cultivar, Kor. J. Breed. Sci. 44(2) : 180-184.
Cited by
- The Effect of Rice with Aspergillus terreus on Lipid Metabolism in Rats vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.658
- Effect of Monascus Fermentation on Content of Monacolin K and Antioxidant Activities of Germinated Brown Rice vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1186
- Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk 2017, https://doi.org/10.1007/s10068-017-0187-y
- 홍국발효 대두의 항산화 및 항당뇨 활성 vol.34, pp.2, 2021, https://doi.org/10.9799/ksfan.2021.34.2.187