• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.224-230
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• 2000

In order to study the quality of uncooked-colored wine by using polished black rice(PBR) and glucoamylase, the mixture ration of PBR ws investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed a light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.16-23
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• 2014

Red yeast rice (RYR) has been known to exhibit various biological effects, including anti-hyperlipidemia, antioxidant, anti-tumor, and anti-inflammtory activities. Oxidative stress is a main risk factor in the development of cardiovascular disease, such as atherosclerosis. Therefore, the aim of this study was to investigate the possible hypolipidemic and antioxidant effect of RYR on rats fed a high-cholesterol diet supplemented with either 0.2%, 1%, or 5% RYR for 4 weeks. We measured lipid profiles in the plasma and liver, antioxidant enzyme activities in plasma and erythrocyte, gene expression of antioxidant enzymes in the liver, and oxidative DNA damage in lymphocytes. The group supplemented with 0.2% RYR had total cholesterol level in plasma decreased by 24%, while the group supplemented with 5% RYR had high-density cholesterol increased by 20% compared to the control. The antioxidant enzyme activities were also affected by RYR supplementation. Total superoxide dismutase activities in plasma significantly decreased by 11% in the 1% RYR group, while these activities in the liver significantly decreased by 16% and 21% in the 1% and 5% supplemented group compared to the control, respectively. Glutathione peroxidase activities in plasma and erythrocytes increased 13% and 48% in the 1% RYR group, respectively. Catalase (CAT) activity in erythrocytes significantly increased by 49% and 68% in the 1% and 5% RYR group compared to the control, respectively. The gene expression of CAT was up-regulated 7.9 fold compared to the control in the 5% RYR supplemented group. These results suggest that RYR can control hyperlipidemia by improving the lipid profile and modulating oxidative stress.

• Proceedings of the KSCN Conference
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• 2005.04a
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• pp.145-146
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• 2005

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.779-784
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• 2006

To produce bio-active Kochujang, 1.2% of pomegranate powder, 1.0% of hawthorn berry extract powder, 0.01% of ginko biloba extract, 1.2% of red yeast rice powder, 1.2% of silk powder, 0.2% of garlic oil, 0.2% of chitosan, 1.2% of wax gourd extract powder, and 1.0% of pine mushroom were added individually with raw materials that are needed for Kochujang process. These Kochujangs were fermented for 45 days at $30^{\circ}C$, and examined for changes in their physicochemical properties. There were no significant differences in pH, acidity, formol-N content, color and total cell count by plate count agar between Kochujangs fortified individually with functional ingredients and the control Kochujang. When 0.2% of garlic oil was added, antioxidant activity of its Kochujang product increased twice as much as that of the control Kochujang. Improved ACE inhibiting activities were observed in 1.2% of red yeast rice powder. When 1.2% of silk powder or 0.01% of ginko biloba extract were added, antithrombotic abilities were remarkably enhanced up to two times of the control Kochujang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1358-1365
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• 2017

This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

• Journal of Life Science
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• v.17 no.1 s.81
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• pp.137-142
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• 2007

For the production of natural pigments with microbe, the strains which produced monascus pigment were isolated, and then culture condition and extraction condition were investigated. These results are summarized as follows; The strain which ran produce monascus natural pigment was isolated from natural microbial sources and we made mutant of this strain with UV($235_{nm}$, 30 second) irradiation. The mutant was identified as Monascus sp. MK2-2. The optimal culture conditions were investigated optimal medium containing 0.3% rice powder, 0.2% yeast extract, 0.3% $NH_4H_2PO_4$ and $30^{\circ}C$ in a rotary shaker (120 rpm) for 5 days (initial pH 5.0), while the pigment production was determined at 24 hr intervals. The effective carbon sources were wheat flour > rice powder > fructose, and effective nitrogen sources were sodium nitrate > $KNO_3$ for production of the monascus natural pigment. The pigment capacity is good from 17 to 22 in C/N ratio. The production amount of monascus natural pigment was 0.38 g per 1 kg of rice. Also, extract of red yeast rice had anti-thrombosis activity like a degree of aspirin.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.298-302
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• 2006

Kochujang was fermented using hot red pepper, meju prepared with soybean and rice, and malt-digested syrup. To reduce salt content, mustard powder (1.2%, w/w) was added to Korean traditional kochujang with 4-10% salt, and microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation for 120 days at $25^{\circ}C$. Yeast numbers of all treatments maintained 2.43-2.86 log CFU/g up to 60 days fermentation, indicating salt concentration had no effect on yeast count. Activities of ${\alpha}$- and ${\beta}$-amylases, and neutral and acidic proteases of kochujang added with mustard powder were slightly higher than those of control group. Total accumulative volume of gas produced during fermentation of kochujang without mustard powder (control group) was 5,892 mL/pack, but decreased to 34-99 mL/pack in low-salted kochujang (4 and 6% salt) added with mustard powder. Major gas produced was carbon dioxide (79-80%) with oxygen content less than 1.25%(v/v). Results indicate salt concentration of kochujang could be lowered up to 6-8% by addition of mustard powder without gas formation and quality alteration during distribution.

• KSBB Journal
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• v.23 no.6
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• pp.463-469
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• 2008

During the last decade, monacolin-K biosynthesized by fermentation of red yeast rice (Monascus strains) was proved to have an efficient cholesterol lowering capability, leading to rapid increase in the market demand for the functional red yeast rice. In this study, the production medium composition and components were optimized on a shake flask scale for monacolin-K production by Monascus pilosus (KCCM 60160). The effect of three different soybean flours on the monacolin-K production were studied in order to replace the nitrogen sources of basic production medium (yeast extract, malt extract and beef extract). Among the several experiments, the production medium with dietary soybean flour to replace a half of yeast extract was very good for monacolin-K production. Plackett-Burman experimental design was used to determine the key factors which are critical to produce the biological products in the fermentation. According to the result of Plackett-Burman experimental design, a second order response surface design was applied using yeast extract, beef extract and $(NH_4)_2SO_4$ as factors. Applying this model, the optimum concentration of the three variables was obtained. The maximum monacolin-K production (369.6 mg/L) predicted by model agrees well with the experimental value (418 mg/L) obtained from the experimental verification at the optimal medium. The yield of monacolin-K was increased by 67% as compared to that obtained with basic production medium in shake flasks.

• KSBB Journal
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• v.27 no.5
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• pp.301-307
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• 2012

The hyphal growth, production of color pigments and monacolin K by Monascus strains were investigated in liquid medium. Thirty five different strains were collected and cultured in potato dextrose yeast extract broth (PDYB), potato dextrose broth (PDB) and malt extract broth (MEB) medea at $25^{\circ}C$ for 7 days. The growth rates of most of strains were highest in PDYB medium. Growth rate as well as pigment production were influenced by suspension conditions of mycelia during liquid cultivation. Most of strains producing monacolin K corresponded to strains producing red pigment highly and showing more pH changes of liquid media. Monacolin K produced from strains was detected in culture broth as well as mycelia. Any citrinin was not detected in monacolin K producing strains. These results imply that the selection of the strains producing red pigment highly and showing more pH changes in liquid cultivation could be applied for primary screening of Monascus strains for preparation of red mold rice.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.88-92
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• 2006

Physicochemical, texture, and sensory properties of Jeung-pyun prepared with different concentrations of Monascus rubber DSJ-20 (Red yeast rice) were determined. Acidities and pH values of 3-5% M. rubber DSJ-20-treated groups were similar to those of control group. Degree of surface color increased in proportion to M. rubber DSJ-20 concentration. Hardness, gumminess, and chewiness of 1-2% M. rubber DSJ-20-treated groups were higher than those of control. Network structures of 3-15% M. rubber DSJ-20-treated groups were well-formed, similar to that of control. Strong bitter taste and flavor of Monascus were detected in 5-15% M. rubber DSJ-20-treated groups through sensory evaluation. These results suggest is 3% M. rubber DSJ-20 is desirable leavening concentration for making Jeung-pyun.