• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.935-939
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• 1998

The concentrations of astaxanthin and $\alpha$-tocopherol were measured from the muscle of the rainbow trout(Oncorhynchus mykiss) that had been fed the red yeast(Phaffia rhodozyma) containing 0.2% astaxanthin for 7, 14 and 21 days. The effect of the astaxanthin supplementation for 21 days on peroxidation of liver and muscle lipids of the rainbow trouts was examined. The astaxanthin was found to be accumulated in the rainbow trout muscle when fed for 7 days with astaxanthin supplementation(80mg/kg diet) in the form of the red yeast and the content did not increase further when fed longer up to 21 days. Seven days supplementation of astaxanthin raised the rainbow trout muscle content of the astaxanthin to 17.3$\mu\textrm{g}$/g tissue from 11.8$\mu\textrm{g}$/g tissue in mature control group. Although the hepatic TBARS level was found to be significantly decreased, the astaxanthin supplementation did not alter the $\alpha$-tocopherol and TBARS contents of the rainbow trout muscle.

• Korean Journal of Microbiology
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• v.9 no.2
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• pp.55-60
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• 1971

Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$$M_3$, $D_9$ and $G_8$ $30^{\circ}C$$D_1$ and $D_2$ was $62^{\circ}C$$M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.506-510
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• 2006

To be used as a source of astaxanthin by animals, the red yeast Xanthophyllomyces dendrorhous needs to be dried and the cell wall ruptured. Spray-drying and flat-roller milling successfully prepared the yeast as a feed additive with little loss of astaxanthin. Spray-drying successfully dried the yeast with negligible decomposition of astaxanthin compared to drum-drying. By repeated milling with a flat-roller mill, astaxanthin extracted with ethanol increased from 0.01 to 1.31 mg astaxanthin/g yeast. This method did not decompose astaxanthin in contrast to chemical digestion of the cell wall. Flat-roller milling effectively flattened and cracked the dried cells. Astaxanthin in yeast prepared by spray-drying and flat-roller milling was well absorbed by animals. Specifically, when spray-dried and milled yeast was supplied in the feed (40 mg astaxanthin/kg feed), astaxanthin was successfully absorbed (1,500 ng/mL blood and 1,100 ng/g skin) by laying hens.

• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.847-852
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• 2007

This study investigated an efficient method for the extraction of astaxanthin from the red yeast Xanthophyllomyces dendrorhous. The extraction process comprised three steps: 1) cultivating the yeast; 2) treating the yeast culture suspension with microwaves to destroy the cell walls and microbodies; and 3) drying the yeast and extracting the astaxanthin pigment using ethanol, methanol, acetone, or a mixture of the three as the extraction solvent. Ultimately, various treatment tests were performed to determine the conditions for optimal pigment extraction, and the total carotenoid and astaxanthin contents were quantified. A frequency of 2,450 MHz, an output of 500 watts, and irradiation time of 60 s were the most optimum conditions for yeast cell wall destruction. Furthermore, optimal pigment extraction occurred when using a cell density of 10g/l at $30^{\circ}C$ over 24 h, with a 10% volume of ethanol.

• Journal of Life Science
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• v.30 no.4
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• pp.352-358
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• 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
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• v.49 no.5
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• pp.567-573
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• 2017

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.828-831
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• 2013

Fermentation patterns of apple Gochujang mash prepared with different addition times of red pepper powder were investigated. Red pepper powder was added into Gochujang mash before and after fermentation of the mash. In the apple Gochujang mash without red pepper powder, viable yeast cell counts of Zygosaccharomyces rouxii Y-80 increased to 6.5 log CFU/g shortly after five days of fermentation, and ethanol concentration reached its maximum value (3.8% of the total volume) after 15 days of fermentation. On the other hand, in apple Gochujang mash prepared by the initial addition of red pepper powder before fermentation, viable yeast cell counts increased to 7 log CFU/g after 20 days of fermentation, and ethanol concentration reached 1.3% after 25 days of fermentation. Yeast growth and ethanol production were stimulated in the Gochujang mash without red pepper powder. Sensory evaluation scores were similar in the apple Gochujang regardless of addition time of red pepper powder.

• Mycobiology
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• v.42 no.4
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• pp.368-375
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• 2014

Red ginseng (Panax ginseng), a Korean traditional medicinal plant, contains a variety of ginsenosides as major functional components. It is necessary to remove sugar moieties from the major ginsenosides, which have a lower absorption rate into the intestine, to obtain the aglycone form. To screen for microorganisms showing bioconversion activity for ginsenosides from red ginseng, 50 yeast strains were isolated from Korean traditional meju (a starter culture made with soybean and wheat flour for the fermentation of soybean paste). Twenty strains in which a black zone formed around the colony on esculin-yeast malt agar plates were screened first, and among them 5 strains having high ${\beta}$-glucosidase activity on p-nitrophenyl-${\beta}$-D-glucopyranoside as a substrate were then selected. Strain JNO301 was finally chosen as a bioconverting strain in this study on the basis of its high bioconversion activity for red ginseng extract as determined by thin-layer chromatography (TLC) analysis. The selected bioconversion strain was identified as Candida allociferrii JNO301 based on the nucleotide sequence analysis of the 18S rRNA gene. The optimum temperature and pH for the cell growth were $20{\sim}30^{\circ}C$ and pH 5~8, respectively. TLC analysis confirmed that C. allociferrii JNO301 converted ginsenoside Rb1 into Rd and then into F2, Rb2 into compound O, Rc into compound Mc1, and Rf into Rh1. Quantitative analysis using high-performance liquid chromatography showed that bioconversion of red ginseng extract resulted in an increase of 2.73, 3.32, 33.87, 16, and 5.48 fold in the concentration of Rd, F2, compound O, compound Mc1, and Rh1, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1022-1027
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• 2004

The monacolin K content was determined to investigate the stability of monacolin K from red yeast rice after heating (20∼8$0^{\circ}C$), adjusting the pH (2∼8) by adding 3 N HCl or 3 N NaOH, adding the organic acid (6.0% acetic acid, 0.6% citric acid, 1.5% lactic acid) to pH 4.0 and adding the water (0∼80%). And the monacolin K was isolated from red yeast rice by conducting open column chromatography using neutral aluminum oxide. As a result, the stability of monacolin K decreased with increasing the temperature. The stability for pH was in the order of the unadjusted pH (pH 5.9)>8>4 and pH 2>10. The stability for organic acid was high in the order of lactic acid>citric acid>acetic acid, and the stability of monacolin K under acid was different according to the acid type. The degradation rate of monacolin K increased with increasing the water content. Moreover monacolin K was able to isolate from red and pink pigments as well as the other noncoloric compounds in red yeast rice. The yield of monacolin K was found to be 70%.

• Journal of Life Science
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• v.33 no.2
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• pp.183-190
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• 2023

Red yeast rice, also known as Hong Qu and red Koji, has been used for a long time in Asian functional food and traditional medicine. It consists of multiple bioactive substances, which can potentially be used as nutraceuticals. Alcoholic liver disease (ALD) can range from simple steatosis or inflammation to fibrosis and cirrhosis, possibly through leaky gut and systemic endotoxemia. This study examined the liver and gut effects of red yeast rice (RYR) (Monascus purpureus) ethanol extract against binge ethanol-induced liver injury in mice. RYR extract was orally administered to C57BL/6N mice at a concentration of 200 mg/kg body weight per day for 10 days. Then, mice were administered binge alcohol (5 g/kg/dose) three times at 12 hr intervals. Binge alcohol exposure significantly elevated the endotoxin, aspartate aminotransferase (AST), and alanine transaminase (ALT) activity of plasma, as well as hepatic triglyceride levels; however, RYR treatments reduced these levels. In addition, RYR pretreatment significantly reduced the alcohol-induced oxidative maker protein and apoptosis maker in binge alcohol-induced gut and liver injuries. These results suggest that RYR may prevent alcohol-induced acute leaky gut and liver damage.