• Korean Journal of Microbiology
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• v.50 no.1
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• pp.46-52
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• 2014

This study was carried out to investigate the characteristics of fermented chinese yam and rice (Dioscorea japonica, Dioscorea batatas, Dioscorea opposita, Rice, FCYR) using Monascus sp. MK805. The extracts from FCYR were measured to examine pigments, antioxidant activities were investigated through DPPH radical scavenging activity, total polyphenol and flavonoid contents, reducing power. Also it was investigated monacolin K productivity by FCYR. Pigments productivity (yellow, orange and red) were 26.2, 13.9, 17.3 at Dioscorea japonica, 41.9, 22.6, 53.2 at Dioscorea batatas, 12.5, 7.5, 9.7 at Dioscorea opposita and 10.1, 7.7, 10.2 at rice, respectively. DPPH radical scavenging activity of FCYR was about 69.7, 79.6, 57.8, and 42.3%, total polyphenol contents of FCYR was about 480.6, 658.7, 379.3, and 212.9 mg/kg, total flavonoid contents of FCYR was about 342.5, 448.4, 235.2, and 168.7 mg/kg, reducing power of FCYR was about 1.57, 2.14, 1.14, and 0.35 (OD at 700 nm), respectively. And then monacolin K productivity of FCYR was about 453.8, 509.5, 332.2, and 263.2 mg/kg, respectively.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.814-816
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• 2006

Monacolin K (MK) was produced on soybean using Monascus ruber GM011 by a two-stage-fermentation process. The optimal temperature was identified as $28^{\circ}C$. Higher yield was obtained by multiple-level-temperature cultivation than by single-level-temperature cultivation. The highest yield of total MK, 4.810 mg/g dry soybean product, was attained after 30 days of solid-state fermentation. No citrinin could be detected in the fermented soybean.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.57-62
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• 2016

In this study, we optimized fermentation conditions for the solid state fermentation of rice bran with Monascus pilosus KCCM60084, and the antioxidant activities were investigated. Optimal fermentation conditions were determined by the production of Monacolin K, a functional secondary metabolites with cholesterol lowering activity. The highest Monacolin K production were 2.88 mg/g observed on day 10 with 45% moisture content in the substrate when inoculated with 5% inoculum (w/w). Reducing power, iron chelating activity and $ABTS^+$ radical scavenging activity were significantly enhanced after fermentation by 60, 80, and 38% respectively. Furthermore, the content of total flavonoid were found to be increased by 4.58 fold. Based on these results, Monascus-fermented rice bran showed strong possibility to be used as a natural antioxidant agent due to its enhanced antioxidant activity.

• Korean Journal of Poultry Science
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• v.30 no.4
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• pp.281-287
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• 2003

This experiment was carried out to study the effect of dietary Monascus culture on the cholesterol contents of egg yolk, muscle and serum of layers with 180 Isa-Brown laying hens for 10 weeks. Control group(C) was fed the commercial laying hen diet and 2.67(T1), 5.33(T2) and 8.00(T3)% of Monascus culture which contained 0.6% monacolin-k added to control diet so as to supply the monacolin-k 20(T1), 40(T2) and 60(T3) mg respectively, per hen-day with 125g diet. Hen-day egg production and average egg weight were not affected by the dietary Monascus culture, but feed intake and feed conversion per kg egg were significantly decreased(P<0.05) as the dietary Monascus culture increased. Cholesterol contents of egg yolk measured 4~5 weeks after feeding the Monascus culture and those of thigh meat measured at the end of experiment were significantly decreased(P<0.05) as the dietary Monascus culture increased. Average cholesterol contents of serum showed a trend to decrease as the dietary Monascus culture increased without significant difference.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.187-195
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• 2021

This study was performed to investigate the antioxidant and antidiabetic activities of soybean fermented with Monascus. Also, the changes in the content of isoflavones and Monacolin K were analyzed. It was observed that the glycoside forms of daidzin and genistin were converted to aglycones of daidzein and genistein within 6 days of fermentation. The product can be used as a health functional material that can increase bioavailability. Monacolin K production was found to increase significantly with the progression of fermentation with an increase to 0.04 mg/g and 0.44 mg/g on 6 and 12 days of fermentation, respectively. The DPPH radical scavenging activity of soybean fermented with Monascus was significantly increased compared to that of soybean. The protein expression of inflammation-related genes (TNF-α, IL-6, and COX-2) in the MIN cell was significantly increased in the presence of alloxan compared to the normal group, but a decrease was observed in the presence of soybean fermented with Monascus. In conclusion, soybean fermented with Monascus showed the highest antidiabetic and antioxidant effects. These results suggest that soybean fermented with Monascus has the potential to be used as a beneficial ingredient with antidiabetic and antioxidant effects.

• Korean Journal of Community Nutrition
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• v.10 no.5
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• pp.565-573
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• 2005

The purpose of this study was to investigate the effect of Monacolin-inoculated rice embryo on the body fat and serum lipid profiles in 61 obese elementary school students. The subjects divided into two groups 31 obese children had the experimental diet (rice embryo inoculated Monacolin) and 30 obese children had the control diet three times a day after meals. The mean age, height, weight, and BMI of 61 subjects were $10.5\pm0.5$ years, $143.6\pm6.8cm,\;55.0\pm8.9kg,\;and\;26.1 \pm3.9$, respectively. The changes of body fat mass (kg) in experimental group and control group after 6 weeks were -0.60kg and -0.03kg, respectively. The changes of body fat $(\%)$ in experimental group and control group after 6weeks were $-1.44\%\;and\;-0.25\%$, respectively. These changes of body fat in experimental group were significantly higher than in control group (p<0.05). The change of total-cholesterol in experimental group and control group during 6weeks were -17.52mg/dL and -1.70mg/dL, respectively. The change of LDL-cholesterol in experimental group and control group during 6 weeks were -17.06mg/dL and - 2.80mg/dL, respectively. The change of triglyceride in experimental group and control group after 6 weeks were -9.58mg/dL and 11.67mg/dL. Total-cholesterol, LDL- cholesterol and triglyceride of experimental group after 6 weeks significantly decreased compared to control group (p<0.05). After experimental diet (6 weeks), total-cholesterol was negatively correlated with body water contents, soft lean mass and fat free mass (p<0.05). Triglyceride showed a significantly positive correlation with body weight and body fat mass, however, it was negatively correlated with fat free mass (p<0.05). HDL-cholesterol showed a significantly positive correlation with fat free mass (p<0.05). These results show that Monacolin-inoculated rice embryo is effective in decreasing body fat and blood lipid in obese children.

• KSBB Journal
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• v.22 no.5
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• pp.288-296
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• 2007

Monascus pilosus (KCCM 60160) in submerged culture was optimized based on culture medium and fermentation conditions. Monacolin-K (Iovastatin), one of the cholesterol lowing-agent which was produced by Monascus pilosus may maintain a healthy lipid level by inhibiting the biosynthesis of cholesterol. Plackett-Burman design and response surface method were employed to study the culture medium for the desirable monacolin-K production. As a result of experimental designs, optimized production medium components and concentrations (g/L) were determined on soluble starch 96, malt extract 44.5, beef extract 30.23, yeast extract 15, $(NH_4)_2SO_4$ 4.03, $Na_2HPO_4{\cdot}12H_2O$ 0.5, L-Histidine 3.0, $KHSO_4$ 1.0, respectively. Monacolin-K production was improved about 3 times in comparison with shake flask fermentation of the basic production medium. The effect of agitation speed (300, 350, 400 and 450 rpm) on the monacolin-K production were also observed in a batch fermenter. Maximum monacolin-K production with the basic production medium was 68 mg/L when agitation speed was 500 rpm. And it was found that all spherical pellets (average diameter of $1.0{\sim}1.5mm$) were dominant during fermentation. Based on the results, the maximum production of 185 mg/L of monacolin-K with the optimized production medium was obtained at pH (controlled) 6.5, agitation rate 400 rpm, aeration rate 1 vvm, and inoculum size 3%.

• Food Science and Preservation
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• v.17 no.5
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• pp.741-751
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• 2010

We evaluated the nutritional value of a Monascus pilosus mycelial ethanolic extract (MEM) and culture filtrate (CFM) by determining the contents of monacolin K and citrinin, and by measuring antioxidant and antimicrobial activities. The yields of freeze-dried MEM and CFM powder were 4.02% and 3.35% of wet weight, respectively. Pigment content ($OD_{500}$ value) of MEM (0.79) and CFM (0.63) were lower than those of commercial rice beni-koji ethanolic extracts (EERB) (0.87), but were in good agreement with the L*, a*, and b* values and the hue angles of the products. The total monacolin K content of MEM (24.91 mg%) was higher than those of CFM (1.27 mg%) and EERB (14.65 mg%). However, the active monacolin K content of EERB (5.48 mg%) was higher than those of MEM (3.35 mg%) and CFM (0.4 mg%). Citrinin was not detected in any sample. The total polyphenol content of MEM (4.68%, w/w) was similar to that of CFM (4.29%, w/w), thus 13.75.20.94% higher than that of EERB. The total flavonoid content of EERB was 6.8.7.0-fold higher than those of MEM (0.64%, w/w) and CFM (0.66%, w/w). The total antioxidant capacity of CFM (3.51%, w/w) was 1.62.2.08-fold higher than those of MEM (2.74%, w/w) and EERB (1.69%, w/w). The electron-donating capacities of 1% (w/v) solutions of CFM, MEM, BHT, and EERB were 86.20%, 77.25%, 77.25%, and 44.82%, respectively, and the corresponding reducing powers ($OD_{700}$ values) were 2.1, 2.4, 1.1, and 1.6, respectively. SOD(superoxide dismutase)-like activities were in the order MEM (39.85%) > BHT (37.68%) > EERB (26.70%) > CFM (21.5%). Although the TBARS (% value) of MEM was a little lower than that of BHT, it was higher than those of CFM and EERB. The antibacterial activities of CFM acting on Bacillus brevis and Escherichia coli were somewhat higher than those of MEM, whereas the activities of MEM on Bacillus subtilis, Listeria monocytogenes, Staphylococcus aureus, Staphylococcus epidermidis, and Salmonella enteritidis were higher than those of CFM. However, the antibacterial activities of MEM and CFM were less than those of EERB and BHT. In conclusion, although further studies are needed, we offer experimental evidence that the by-products of M. pilosus MEM and CFM contain significant antioxidant and antimicrobial activities that may be useful in the development of healthy foods.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.78-84
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• 2013

To reproduce the brewing process of Hongkuk-ju and to identify the functional properties of it, Hongkuk-ju was brewed using different additions of Hongkuk (100%, 90%, 70%, 50%) and Nuruk (0%, 10%, 30%, 50%). The quality elements, including pH, total acidity, reducing sugar content, alcohol content and pigments (yellow, red, monacolin K and citrinin), were measured. The pH values of Hongkuk-ju showed a slight difference (pH 4.08~4.58) right after the $1^{st}$ stage mash; further, the pH on all groups (H1, H2, H3 and H4) in the terminal of the $2^{nd}$ stage mash (9 days in fermentation) were similar, ranging approximately at pH 3.70. The total acidity change did not show a difference directly the $1^{st}$ stage mash (nearby 0.2 %); however, it began to show a slight difference at the terminal of the $2^{nd}$ stage mash between the range of 0.69~0.76%. The residual reducing sugar of the content was decreased with the increased Nuruk content. The alcohol concentrations of the treatment brew with Nuruk ranging from 12.3% to 13.7% were higher than Hongkuk on its own. The yellow and red pigment contents of Hongkuk-ju ranged from 7.2~8.8 O.D. units (yellow pigment) and from 4.4~5.1 O.D. units (red pigment). The production of monacolin K and citrinin was the highest (9.48 mg/kg and 10.14 mg/kg) when the treatment solely brewed Hongkuk. The concentration of Nuruk and the preparation of the seed mash from it were critical factors compared to the treatment of rice in brewing Hongkuk-ju.

• Korean Journal of Microbiology
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• v.48 no.1
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• pp.29-36
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• 2012

This study was conducted to investigate antioxidative and physiological activities of two stage fermented Chinese Yam (TSFCY) by Monascus sp. MK2 and Lactobacillus brevis HLJ59. The extracts from TSFCY were measured to examine pigments, monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity and GABA contents. In this study, the results show that Monascus sp. MK2 and Lactobacillus brevis HLJ59, with Dioscorea batatas Dence. As the substrate can produce pigments (yellow, orange and red), monacolin K contents, total polyphenol and flavonoid contents, DPPH radical scavenging activity, reducing power, ACE inhibitory activity, and GABA contents at 14.03 (yellow), 13.88 (orange), 15.71 (red), 487.9 (MK, mg/kg), 723.8 (TP, mg/kg), 326.4 (TF, mg/kg), 81.7 (DPPH, %), and 1.5 (RP, O.D), respectively. In addition, the showed ACE inhibitory activity and GABA contents was 86.9% and 977.4 mg/kg in EtOH extract, respectively.