• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2001.05a
• /
• pp.242-243
• /
• 2001

합성색소를 대체하고자하는 노력의 일환으로 인체에 유해하지 않은 천연색소를 생산하는 Monascus sp.를 이용하여 생산되는 천연적색소의 생산 및 성질을 비교하였다. 본 연구에서 Monascus sp.를 이용하여 천연 적색소를 산업적으로 사용하기 위해 대량, 지속적으로 생산할 수 있음을 알 수 있었고, 생산되는 천연적색소는 합성색소에 비하여 색도나 내광성에서 떨어지는 면이 있었으나 내열성과 내산성이 뛰어남을 알 수 있었다.

• 한국생물공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.129-130
• /
• 2002

Monascus pigment was produced by Monascus species. During Monascus fermentation, citrinin, the mycotoxin was produced with pigments. Citrinin can become a problem for use of monascus pigment as a food colorant. We found adding of S. cerevisiae filtrate during Monascus cultivation could enhance production of red pigment whereas it could reduce citrinin level. When we added the filtrate at 24 hand 48 h, respectively, pigment production increased about 400% and citrinin concentration decreased to 30%. In a glucose medium, there was no special effect by addition of filtrate. On the other hand, the effect was striking in a sucrose medium.

• Microbiology and Biotechnology Letters
• /
• v.30 no.3
• /
• pp.253-257
• /
• 2002

The time-dependent changes of red pigments production in solid-state plant scale fermentor using barley cultured with Monascus sp., instead of rice which was traditionally used, were investigated in this study. A steady increase in the yield of red pigments in barley occurred between the 3rd and 6th days. The optimized conditions (inoculation volume = 6∼8%, initial pH = 6, air supply = 0.6∼0.8 m) promoted the production of red pigments. Short-time steaming of barley (< 20 min) decreased fungal growth and pigments production due to the insufficient gelatiniza-tion. The optical density of the red pigments under the optimized conditions was 120 at 500 ]nm per gram of barley. In addition, the metabolites from the fermented barley with Monucus sp. showed antibacterial effects against Escherichia coli and Salmonella typhimurium. Barley was shown to be one of the best grain sources for solid-state fermentation with Monascu sp., fur obtaining natural pigments and also functional food materials.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.1
• /
• pp.164-169
• /
• 2004

We had screened the Monascus strain capable of producing monacolin K dominantly among 29 Monascus strains. Red yeast rice was prepared by culturing each Monascus sp. with 200 g of steamed rice (12$0^{\circ}C$, 20 min) at 3$0^{\circ}C$ for 10 days and drying at 8$0^{\circ}C$ for 20 min. As a result, red yeast rice cultured by M. purpureus ATCC16457, M. purpureu IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595 and M. kaoliang ATCC 46596 produced lots of red pigment and monacolin K. An unidentified Monascus sp. showed the highest productivityof red pigment and monacolin K among 29 Monascus strains. Its production of red pigment and monacolin K was 1.3∼39 times and 2.4∼8 times higher than other strains, respectively. Although the morphological characteristics of unidentified Monascus strain were a little different from the typical M. purpureus, it was identified as M. purpureus CBS 281.34 from the result of sequencing of ITS (Internal transcribed spacer) and 28S ribosomal RNA (partial).

• Journal of Life Science
• /
• v.31 no.2
• /
• pp.192-198
• /
• 2021

Red yeast rice has been extensively used as food and traditional medicine for thousands of years in East Asian countries. It is produced by the fermentation of a particular yeast (in general, Monascus purpureus) as rice and various cereals (barley, soybean, etc.). Monascus sp. produces many secondary metabolites during its growth, including pigments, monacolins, and γ-aminobutyric acid. Some metabolites―specifically, monacolin K, γ-aminobutyric acid, dimerumic acid, and monascus pigments―have been reported to lower cholesterol and blood pressure while showing anti-obesity effects. In this study, we investigated the anti-obesity effect of ethanol extract from red yeast barley (RYB) fermented with Monascus sp. BHN-MK 2 on 3T3-L1 cells. The anti-obesity effects of RYB extract were examined: its lipid accumulation inhibitory effect was tested by Oil Red O staining, and obesity-related mRNA expression levels were tested by real-time RT-PCR in MDI stimulated 3T3-L1 cells. The intracellular lipid content of MDI-stimulated 3T3-L1 cells decreased significantly to 5.04%, 12.24%, and 23.52% in response to 200, 400, and 800 ㎍/ml RYB, respectively. Moreovers, we evaluated that RYB extract significantly downregulated the expression of C/EBPα, SREBP-1, and PPAR-γ gene in a dose-dependent manner. As a result, red yeast barley ethanol extracts exerted the strongest anti-obesity effects. Also, the results indicate that red yeast barley could be used as a functional anti-obesity food material.

• Korean Journal of Microbiology
• /
• v.43 no.1
• /
• pp.59-65
• /
• 2007

The optimal conditions for Monascus pigments production of Monascus sp. KM 1001, pigment overproducing mutant, in submerged culture was investigated. The optimal medium for the production of pigment from KM 1001 mutant is determined to be composed of 4% rice powder, 0.15% Bacto-peptone, 0.1% glycine, 0.01% $FeSO_{4}{\cdot}7H_{2}O,\;0.1%\;MgSO_{4}{\cdot}7H_{2}O,\;0.25%\;KH_{2}PO_{4},\;pH4.5$. On optimal conditions,10.0 g/L of the cell mass was obtained at $30^{\circ}C$ for 5 days. Yellow, orange and red pigment of Monascus sp. KM 1001 were produced 3.25 units, 1.59 units and 0.88 units in extracellular part, and 84.96 units, 78.84 units and 91.80 units in intracellular part, respectively.

• Journal of Life Science
• /
• v.30 no.4
• /
• pp.352-358
• /
• 2020

Red yeast rice has been extensively used as a food and traditional medicine for thousands of years in Korea. Monascus produces many secondary metabolites during its growth, including pigments, monacolins, and γ-aminobutyric acid. Some metabolites, specifically monacolin K, γ-aminobutyric acid, and dimerumic acid, have been reported to lower cholesterol and blood pressure because of certain antioxidant effects. This study investigated the total phenolic content of ethanol extract from red yeast rice fermented with Monascus sp. BHN-MK and its anti-inflammatory effect on LPS-stimulated RAW 264.7 macrophage cells. To assess its anti-inflammatory effect, the inhibitory activity of the ethanol extract on LPS-induced NO production and expression levels of iNOS and COX-2 proteins in macrophage cells were measured. Its total polyphenol content was higher than that of ordinary non-fermented rice. Its NO production inhibition activity was comparable to that of the negative control group treated with LPS at a concentration of 400 ㎍/ml. Western blot revealed a significant decrease in the inhibition of iNOS and COX-2 protein expression at concentrations of 400 and 800 ㎍/ml, respectively. Red yeast rice ethanol extracts exerted the strongest anti-inflammatory effects. The results indicate that red yeast rice could be used as a functional cosmetic and anti-inflammatory material.

• Korean Journal of Food Science and Technology
• /
• v.40 no.1
• /
• pp.76-81
• /
• 2008

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.

• Journal of Microbiology and Biotechnology
• /
• v.22 no.7
• /
• pp.975-980
• /
• 2012

Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the response surface methodology (RSM) design were 2.2% and 3.8%, respectively. By applying these conditions, the monacolin K productivity was increased to 3,007 mg/kg after 15 days of fermentation. On the other hand, other characteristics such as the total content of flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascus-fermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels.

• Food Science and Preservation
• /
• v.9 no.4
• /
• pp.425-428
• /
• 2002

Growth and pigment formation in Genus Monascus(M. pilosus and M purpureus) related 15 kinds of culture media(Lin medium, SP medium, YM medium, YE medium, GMIN medium, SMO medium, MY medium, GY medium, Nishikawa medium, sucrose medium, stock culture, Mizutani medium, modified Lin medium, Toya medium and rice medium) were investigated. Mizutani medium and Lin medium among 15 kinds of the culture media showed good growth for M. pilosus, M purpureus, fresh mycelium weight cultivated for 10 days at 30$^{\circ}C$ was each 24.5∼26.9 or 15.9∼17.2 g/100 mL. The culture media which showed higher content of pigment production in two fungi were Lin medium(OD: 1.2 ∼ 1.6 and Mizutani medium(OD: 0.8 ∼ 1.0) that showed higher in M. pilosus.