Foods
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2025
·Vol. 14
·期 5
·835
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IF 5.1
Chuling Liu,Li Cheng,Mingtian Yang,Zhengli He,Yanan Jia,Li Xu,Yuansong Zhang
Monascusis a fungus widely used in food fermentation. This study employed microbial technology, combined with microscopic morphological observations and ITS sequence analysis, to isolate, purify, and identify 10 strains of red yeast mold from variousMonascusproducts. After the HPLC detection of metabolic products, the M8 strain containing the toxic substance citrinin was excluded. Using the EWM-TOPSIS model, the remaining nine safeMonascusstrains were evaluated for their inhibitory activities against pancreatic lipase, α-glucosidase, α-amylase, and the angiotensin-converting enzyme. The M2 strain with the highest comprehensive scores for lowering blood sugar, blood lipids, and blood pressure was selected. Its fermentation product at a concentration of 3 mg/mL had inhibition rates of 96.938%, 81.903%, and 72.215%, respectively. The contents of the blood lipid-lowering active substance Monacolin K and the blood sugar and blood pressure-lowering active substance GABA were 18.078 mg/g and 5.137 mg/g, respectively. This strain can be utilized for the biosynthesis of important active substances such as Monacolin K and GABA, as well as for the fermentation production of safe and effective functional foods to address health issues like high blood lipids, high blood sugar, and high blood pressure in people. This study also provides insights into the use of natural fungi to produce healthy foods for combating chronic diseases in humans.
研究领域:
微生物学
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食品科学
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药理学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 11
·1894
·
IF 5.1
Xiaomin Chen,Yao Hu,Zhen Zeng,Xu Zhang,Yahui Huang
As a potential raw material with a variety of bioactive compounds, Pu-erh raw tea can produce rich flavor and health benefits through natural fermentation or microbial fermentation in traditional processing. However, the traditional fermentation process has some problems such as a long fermentation period and unstable quality. Monascus, a kind of fungus used in both medicine and food, has been proved to have many beneficial effects such as lowering cholesterol and regulating blood lipids. Therefore, in this study we investigated whether the fermentation of mixed monascus could significantly improve the flavor quality and lipid-lowering activity of Pu-erh raw tea. We added four kinds of monascus to unfermented Pu-erh raw tea (UT) to obtain a fermented Pu-erh raw tea (FT). The quality of the two tea samples was determined and an in vitro lipid-lowering experiment was conducted. The results show that the contents of water extractives, flavone, trans-catechins (GCG and CG), theabrownins, and caffeine in FT are significantly higher than those in UT, increasing by 19.41%, 14.47%, 18.76%, 29.82%, and 10.67%, respectively. In terms of aroma, linalool was the characteristic compound of UT, presenting a floral note. D-Limonene was the key characteristic substance of FT, manifested as lemon, toast, and wood. In terms of taste, FT has a high content of bitter amino acids and caffeine, a low content of catechins, and is rich in carbohydrate substances, forming a characteristic mild and mellow slightly bitter taste with reduced astringency. In addition, the relative contents of active substances with lipid-lowering effects such as quercetin, quercitrin, ascorbic acid, and sorbitol in FT were higher than those in UT, increasing by 83.09%, 81.73%, 89.86%, and 92.76%, respectively. The effect of FT on regulating cellular lipid metabolism was superior to UT based on cell experiments. The research results provide a scientific basis for the deep processing and functional development of Pu-erh raw tea.
研究领域:
食品科学
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微生物学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jinlan Nie,Xiaoting Fu,Lei Wang,Jiachao Xu,Xin Gao
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2022
·
IF 6.269
Liuming Xie,Gang Wang,Jianhua Xie,XianXiang Chen,Jiayan Xie,Xiaoyi Shi,Zhibing Huang
The exopolysaccharides (EPS) produced by the edible medicinal fungus Monascus purpureus (EMP) become the center of growing interest due to their techno-functional properties and their numerous applications in the food industries; however, the low EPS yields limit its application. In this study, the effect of genistein supplementation on the production, rheological and antioxidant properties of EPS by M . purpureus and its biosynthesis mechanism were explored. The results indicated that the addition of genistein (3 g/L) generated a 110% and 59% increase in the maximum mycelial biomass and EPS yield, respectively. The genistein supplementation group (G-EMP) had higher molar percentages of Xyl and Man, and significantly decreased molecule weight and particle size of EPS, which resulted in stronger antioxidant effect and cell growth promotion. Rheological analysis showed that both EMP and G-EMP demonstrated pseudoplastic fluid behavior and G-EMP exhibited strong gel-like elastic behavior (G' > G"). Furthermore, genistein not only facilitated the production of EPS by regulating cell membrane permeability, enhancing cellular respiratory metabolism and monosaccharide precursor synthesis pathways, and enhancing antioxidant enzyme activity to reduce oxidative stress damage, but also affected the composition of the monosaccharides by increasing enzyme activity in the underlying synthesis pathways. These findings expand the application of M . purpureus resources and provide a paradigm for future study of the structural and functional characteristics of EPS.
研究领域:
微生物学
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食品科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
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2020
·
IF 1.415
Chongyan Zhao,Fang Yang,Feng Lin,Qingsong Qu,Zhixun Li,Xing Liu,Lu Han,Xinyuan Shi
Ginseng (Panax ginseng C. A. Meyer) is a famous Traditional Chinese Medicine, which is widely used to treat cardiovascular disease. Monascus ruber (M. ruber) is a fungus used in food and medicine fermentation, and lovastatin, its metabolite, is used extensively in the treatment of dyslipidemia. In this study, ginseng has been fermented by M. ruber, and the response surface methodology (RSM) was applied to optimize fermentation parameters to obtain optimal fermentation system, with further exploring to lipid-lowering activity of P. ginseng C. A. Meyer–M. ruber fermentation products (PM). The concentration of ginseng, temperature, and rotating speed were set as variables and the lovastatin yield was optimized by a Box–Behnken design (BBD) analyzed by RSM. The binding capacity of PM for sodium taurocholate and sodium cholate was assayed by UV spectrophotometry. The highest content of lovastatin production (85.53 μg g−1) was obtained at a ginseng concentration of 1.96%, temperature of 30.11 °C, and a rotating speed of 160.47 rpm. PM exhibited bile acid binding capacity, which was stronger than unfermented ginseng. The RSM can be used to optimize the fermentation system to obtain the best fermentation process. In addition, the fermentation of ginseng by M. ruber can enhance the lipid-lowering effect.
研究领域:
药理学
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生物技术
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中药学
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产品关联
DOI
PubMed
高影响因子
AMB Express
·
2020
·Vol. 10
·期 1
·1-10
·
IF 2.499
Wang Yanling,Gao Heng,Xie Jianhua,Li Xiujiang,Huang Zhibing
Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4′-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.
研究领域:
微生物学
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食品科学
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药理学
✓ 已验证
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
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2025
·
IF 5.1
Li Shi,Wei Shi,Chuan Jiang,Xuan-Hao Zhang,Liu-Yang Shen,Ying Li,Bing Chun Yan,Han-Qing Pang
In this work, an eco-friendly and pH-oriented solvent system using deep eutectic solvents (DESs) combined with enzyme was established for the extraction and separation of statins from Monascus purpureus . Among the 58 categories of prepared DESs, benzyltributylammonium chloride/ethylene glycol (Btac/Eg, 1:2) containing cellulase was screened as the best extraction system. The major extraction conditions including liquid-solid ratio, extraction time, buffer solution pH, extraction temperature, buffer solution content, and enzyme concentration were optimized by the single-factor design and response surface methodology. Under optimized conditions, the total extraction contents of target analytes were 9.202 ± 0.311 mg/g, which was 1.5 times higher than that of methanol (6.123 ± 0.245 mg/g). Remarkably, the phase transformation of Btac/Eg based cellulase solvent system was identified as the pH-oriented reversible behavior. Moreover, molecular dynamic simulation and scanning electron microscopy analysis suggested that strong non-covalent interactions (hydrogen bonds, Van Der Waals force, etc.) were formed between the Btac/Eg based cellulase system and statins. Further AGREEprep and AGREE metric tools indicated that the developed pH-responsive DESs enzyme system possessed perfect greenness, higher extraction efficiency, and good biodegradability. In summary, the developed pH-oriented DESs based enzymatic system could efficiently extract and separate statins from Monascus purpureus , which promotes the development of statins-related drugs.
研究领域:
生物技术
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药学
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生物化学
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绿色化学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Zilin Wang,Ying Feng,Yang Tian,Min Yang,Yanju He,Yujia He,Yue Wang,Chongying Shi,Liang Tao
This study aims to explore the enhancement effect of semi-solid fermentation of Monascus purpureus on the antioxidant properties of Moringa oleifera Lam. leaf (MOLL), as well as to analyze the potential antioxidant substances and their production mechanisms. In this study, the antioxidant activity of MOLL fermented with Monascus purpureus was evaluated in vitro . To gain further insight, we employed untargeted metabolomics to analyze the differentially abundant metabolites, and 30 key differentially expressed metabolites were identified. Notably, 15 of these metabolites were positively correlated with free radical scavenging activity. By utilizing a combination of KEGG topological and enrichment analyses, tryptophan metabolism was identified as a crucial pathway. Interestingly, Monascus purpureus fermentation significantly enhanced the conversion of tryptophan into metabolites with antioxidant properties, such as melatonin, kynurenine, and 3-hydroxyanthranilic acid, suggesting that fermentation with Monascus purpureus is a promising approach for enhancing the antioxidant properties of MOLL.
研究领域:
药理学
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生物化学
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代谢组学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 8
·1158
·
IF 4.7
Yuzhu Zhao,Doudou Liu,Jiaxuan Zhang,Jiaxin Shen,Jiamin Cao,Huawei Gu,Mengqing Cui,Ling He,Gong Chen,Shuwen Liu,Kan Shi
Grape pomace seeds contain abundant phenolic compounds, which are also present in both soluble and insoluble forms, similar to many other plant matrices. To further increase the extractable soluble phenolics and their antioxidant activities, grape pomace seeds were fermented with different fungi. Results showed that solid-state fermentation (SSF) withAspergillus niger,Monascus anka, andEurotium cristatumat 28 °C and 65% humidity had a significantly positive impact on the release of soluble phenolics in grape pomace seeds. Specifically, SSF withM. ankaincreased the soluble phenolic contents by 6.42 times (calculated as total phenolic content) and 6.68 times (calculated as total flavonoid content), leading to an overall improvement of antioxidant activities, including DPPH (increased by 2.14 times) and ABTS (increased by 3.64 times) radical scavenging activity. Furthermore, substantial changes were observed in the composition and content of individual phenolic compounds in the soluble fraction, with significantly heightened levels of specific phenolics such as chlorogenic acid, syringic acid, ferulic acid, epicatechin gallate, and resveratrol. Notably, duringM. ankaSSF, positive correlations were identified between the soluble phenolic content and hydrolase activities. In particular, there is a strong positive correlation between glycosidase and soluble phenols (r = 0.900). The findings present an effective strategy for improving the soluble phenolic profiles and bioactivities of grape pomace seeds through fungal SSF, thereby facilitating the valorization of winemaking by-products.
研究领域:
食品科学
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生物技术
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化学
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农业
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产品关联
DOI
PubMed
高影响因子
Food & Function
·
2021
·Vol. 13
·期 3
·1393-1407
·
IF 5.396
Liuming Xie,Zhibing Huang,Hui Meng,Zhibing Fan,Xiaoyi Shi,Jianhua Xie
Manipulating the structures, physicochemical properties, and monosaccharide compositions of exopolysaccharides (EPS) isolated from microorganisms has been reported to enhance their biological activities. Hence, the aim of this work was to examine the effects of genistein addition during fermentation on the amount, physicochemical properties, and immunomodulatory activity of EPS secreted by M. purpureus. Results showed that genistein addition significantly increased M. purpureus biomass and EPS yield to 2.42 g L−1 and 6.08 g L−1, respectively, and affected the physicochemical properties and structures of EPS. Furthermore, EPS produced by genistein-treated M. purpureus (G-EMP) improved the immunomodulatory activity of RAW264.7 macrophages by increasing the secretion of nitric oxide and cytokines. Moreover, phospho-Jun N-terminal kinase (p-JNK), phospho-extracellular regulated protein kinase (p-ERK), phospho-p38 (p-p38) mitogen-activated protein kinase (MAPK) and nuclear factor-kappa B (NF-κB) phospho-p65 (p65) proteins were remarkably upregulated by G-EMP stimulation, blocking Toll-like receptor 4 (TLR4) that dramatically reduced the pinocytic and phagocytic capacities. Overall, these findings provide potential rationales for the application of genistein in improving the EPS yield of M. purpureus.
研究领域:
微生物学
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免疫学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Yufei Zhang,Yanyin Lu,Dandan Pan,Yanyan Zhang,Chen Zhang,Zexin Lin
Despite lignocellulose hindering the extraction of intracellular components, tea residue can serve as an excellent substrate for fungal fermentation owing to their lignocellulose-degrading abilities. Thus, the fermentation efficiencies of Lentinus edodes , Lentinus sajor-caju (Fr.) , Flammulina filiformis , Hericium erinaceus , Pleurotus pulmonarius , and Monascus kaoliang B6 were evaluated using tea residue as a medium. P. pulmonarius and L. sajor-caju (Fr.) exhibited the fastest growth rates, with colony radii of 33.1 and 28.5 mm, respectively. M. kaoliang B6 demonstrated substantial degradation abilities for cellulose, hemicellulose, and lignin, with decolorization radii of 12.2, 0.9, and 8.5 mm, respectively. After a 9-days liquid fermentation, M. kaoliang B6 achieved the highest conversion efficiency at 27.8%, attributed to its high cellulase (191 U∙mL −1 ) and lignin peroxidase (36.9 U∙L −1 ) activities. P. pulmonarius and L. sajor-caju (Fr.) showed lower conversion rates of 8.6% and 3.8%, despite having high hemicellulase activities (67.1 and 70.9 U∙mL −1 ). Fermentation by M. kaoliang B6 resulted in a reduction of protein and total sugar content in the tea residue by 174 and 192 mg g −1 , by which the mycelium's protein and total sugar content increased by 73 and 188 mg g −1 . Co-fermentation of these three strains had little effect on the improvement of conversion efficiency, which might owe to the antagonistic interactions among the strains. Generally, utilizing tea residue for edible fungi fermentation is a sustainable process for bio-waste treatment, enabling efficient nutrient conversion under mild conditions without adding chemicals.
研究领域:
微生物学
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生物技术
·
废物管理
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真菌生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Xue Dong,Yongchao Cai,Hui Liao,Yao Wang,Zehua Chen,Yong Zhou,Jianrong Wu,Yi Luo,Fengyun Sheng,Zhemin Zhou,Xiaole Xia
Obesity and hyperlipidemia, chronic diseases resulting from excessive energy intake and abnormal lipid metabolism, respectively, are intricately associated with cardiovascular disease and diabetes and have become global health problems. Monascus ruber ( M. ruber ), a filamentous fungus with edible properties, produces bio-functional metabolites including a good deal of enzymes. In this study, the effect of the biological transformation of fermented food on obesity and hyperlipidemia, was systematically investigated using the mixture of medicine and food homology (MFH) hawthorn and millet as fermentation substrate. Results showed that fermentation promoted the release of bioactive compounds such as phenolic compounds. Pancreas lipase assay indicated that the inhibition rate and IC 50 of free phenolic compounds in fermented MFH food were 70.51% ± 2.59%, and 1.34 mg/mL, respectively. In vitro , the binding rates of free phenolic compounds in fermented MFH food to Sodium cholate (SC), sodium glycinate (SGC) and sodium taurocholate (STC) were 84.99% ± 6.59%, 80.29% ± 6.23%, and 79.68% ± 6.18%. Further, Monascus -fermented hawthorn and millet (MFHM) of fermented MFH food markedly suppressed lipid accumulation in oleic acid (OA)-induced HepG2, with cell triglycerides (TG) and total cholesterol (TC) clearance of 24.31% ± 1.81% and 73.88% ± 2.72%, respectively. These findings implied that the fermentation of a mixture of MFH millet and hawthorn by M. ruber holds promise for reducing obesity and lowering lipid levels, thereby serving as a valuable foundation and reference for future research on the development of multifunctional food products.
研究领域:
食品科学
·
营养学
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药理学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）