• Microbiology and Biotechnology Letters
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• v.22 no.1
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• pp.85-91
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• 1994

The characteristcs of monascus fermentation using a hyperpigment-producing mutant, Monascus sp. J101, were analyzed, and the extractive fermentations employing permeabilizing agents and resin were carried out to increase the productivity of red pigment. And the kinetic analysis was also carried out in case of the monascus fermentation using Amberlite XAD-7. The extracellular content of the red pigment produced by Monascus sp. J101 was about 17% of the total, and the production of pigment was regulated by its own product. The cell growth reached a stationary phase at 48 hours ofter inoculation, whereas the pigment production continued up to 100 hours, which showed the pattern of a mixed growth-associated type. During the fermentation, various permeabilizing agents were added to the culture medium and their effects on pigment production were examined. By adding 0.05% Triton X-100 at 48 hours of cultivation, about an 18% increase in pigment production was accomplished as compared to the control, 12% ethyle acetate and 15% for 0.05% deoxycholate, respectively. When a nonionic adsorbent, Amberlite XAD-7 was added to the culture medium at a concentration of 12.0% at 48 hours of cultivation, the pigment production was enhanced by about 48.9% as compared to the control.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.142-145
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• 2007

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.

• 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.

• 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 the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5646-5657
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• 2013

In this study, to evaluate the anti-obesity effects of mulberry leaf tea and its fermented product by Monascus pilosus, we investigated body and organ weight, blood and liver biomarkers in mice fed 1% tea infusions instead of water for 8 weeks. Mice were divided into three groups such as a normal control (NC), unfermented mulberry leaf tea infusion (UMI) and fermented mulberry leaf tea infusion (FMI). Although it is not significant, tea infusion groups showed reduction of body weight gains compared with NC group. Moreover, contents of LDL-cholesterol and lipid peroxide (LPO), altherogenic index, and xanthin oxidase (XO) activity were significantly decreased, and glutathione S-transferase (GST) activity was significantly elevated. The results from this study suggested that UMI and FMI may have an anti-obesity activity, upregulate antioxidant enzymes and reduce levels of oxidants related to liver damage.