Food Bioscience
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2025
·
IF 5.9
Cuiting Yang,Yingying Zhang,Mingyue Jia,Qingsong Qu,Zhixun Li,Qing Zhou,Minfang Feng,Yuting Tian,Weishuo Ren,Xinyuan Shi
Monascus fermented Ginseng exhibits superior lipid-regulation activity compared to the raw materials, which undoubtedly related to fermentation-induced changes. This study aims to elucidate the interactions between Monascus purpureus (M. purpureus) and ginseng during fermentation and identify an effective ginseng fraction optimal for co-fermentation. Initially, the effective fractions extracted from ginseng—total polysaccharides, amino acids, and ginsenosides, were separately added to the basic medium to assess their impact on M. purpureus growth and metabolism. Meanwhile, ginsenoside transformation during fermentation was also investigated. The fermentation product derived from the selected ginseng fraction and M. purpureus was assessed for its lipid-lowering efficacy. The results indicated that total amino acids and total ginsenosides, except for total polysaccharides, facilitated the growth of M. purpureus and enhanced Monacolin K production. The expression levels of genes associated with M. purpureus metabolism exhibited significant alterations. The changes in various ginsenoside monomers revealed potential ginsenoside transformation pathways during the fermentation process. Additionally, Monascus purpureus fermented Ginsenosides exhibited lipid-lowering efficacy comparable to Monascus fermented Ginseng, potentially regulating the lipid metabolism via the Peroxisome proliferator-activated receptor and Sterol regulatory element-binding protein (PPAR/SREBP) signaling pathway. These insights not only elucidate the interaction mechanisms between M. purpureus and ginseng fractions during fermentation but also demonstrate the lipid-lowering potential of Monascus purpureus fermented Ginsenosides at both cellular and molecular levels, highlighting certain significance for the rational utilization of ginseng resources, revealing the key role of microorganisms in the fermentation process.
研究领域:
微生物学
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药理学
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代谢生物学
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
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2025
·Vol. 90
·期 2
·e70020
·
IF 3.4
Xuelian Yang,Rui Zhang,Zichun Qin,Jintao Yao,Tianxin Zhang
This study aimed to prepare meat flavor essence through Monascus purpureus and Actinomucor elegans co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography–mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography–olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs > 1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Wenjia He,Min Wang,Yicheng Ding,Yuting Ding,Xuxia Zhou
Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products. Effects of fermentation with Monascus purpureus ( M. purpureus ) and Actinomucor elegans ( A. elegans ) at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated. Generally, fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen, TCA-soluble peptide, and free amino acid contents, simultaneously accompanied by decreases in hardness, gumminess, and chewiness of surimi. Co-fermentation effectively improved the volatile profiles of surimi. Comparatively, a higher inoculation ratio of M. purpureus was favorable for the production of esters and ketones, whereas a higher proportion of A. elegans reduced the aldehyde contents, especially nonanal with fishy odor. Taken together, a 1:1 inoculation ratio of M . purpureus and A. elegans was more conductive to improve the aroma profiles of surimi, with a 77.2% reduction of aldehyde compared to unfermented surimi.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Qi Mei,Zhaona Xu,Quanye Wu,Likang Qin,Haiying Zeng,Yi Zhu
In this study, an untargeted metabolomics method based on LC-MS was used to investigate the differential metabolites of coix seed after fermentation by Monascus purpureus . The compounds with highly correlated variable importance in projection (VIP) values of orthogonal partial least squares discriminant analysis (OPLS-DA) were selected as the important metabolites of coix seed samples. Coix seed was fermented by M. purpureus for 9 d. The color value units (CVU) of pigment in fermented coix seed reached 157.47 CVU/g, and the contents of total phenols and total flavonoids were 0.32 mg/g and 1.2 mg/g, respectively. A total of 270 differential metabolites were detected, including amino acids, peptides, fatty acids, phenols, steroids, and their derivatives, of which the relative contents of 187 metabolites showed a significant upward trend (p < 0.05). Amino acids, peptides and analogues accounted for the largest proportion at 26%, among which most metabolites were enriched. For example, N-alpha-acetyllysine, l -tryptophan and l -arginine exhibited a fold change (FC) of 6200.87, 330.29, and 35.59, respectively. In particular, the detected steroid metabolites accounted for 3% of the total metabolites, and they all participated in the same pathway, in which androsterone, 2-methoxyestrone and etiocholanolone were upregulated. The synthesis of these steroids was related to the precursors and enzymes in the pathway, such as dehydroepiandrosterone, androstenedione, and 3beta-hydroxy-delta5-steroid dehydrogenase (HSD3B). The results of this study reveal M. purpureus fermentation can successfully transform coix seed, improving the functional activities of metabolites. Thus, this process has high development value with important applications in the food industry.
研究领域:
食品科学
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代谢组学
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微生物学
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药理学
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DOI
高影响因子
FOOD MICROBIOLOGY
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2026
·
IF 5.4
Qifeng Wu,Nana Zhang,Yichun Sun,Zhengfang Qi,Rongrong Zhang,Anyan Wen,Likang Qin,Haiying Zeng
Targeted enrichment of tocopherols in fungal fermentation systems remains a significant metabolic engineering challenge. This study presented a novel strategy employing homogentisic acid (HGA) modulation to efficiently enhance tocopherol production in the M. purpureus -fermented coix seed (MFCS) system. Three strategies of exogenous HGA supplementation (Exo-HGA), endogenous HGA accumulation (End-HGA), and the combination of exogenous HGA supplementation and endogenous HGA accumulation (Exo+End-HGA) were systematically investigated. While End-HGA optimally promoted lovastatin, pigment, and biomass, the Exo+End-HGA strategy (supplemented with 250 ug/mL Exo-HGA) achieved superior tocopherol enrichment. The contents of total, α-, and γ-tocopherol reached 225.407, 64.022, and 161.385 μg/mL, respectively, corresponding to a 1.86-fold increase in total tocopherol compared with the control group. A total of 2,425 differentially expressed metabolites were identified. The significant accumulation of HGA, concomitant increases in γ-tocotrienol and menatetrenone (VK2), along with a decline in ubiquinone precursors such as 4-hydroxybenzoic acid derivatives, suggested that HGA specifically activated the tocopherol biosynthesis pathway. KEGG pathway analysis further revealed that HGA upregulated the shikimate and methylerythritol phosphate/mevalonate (MEP/MVA) pathways, thereby coordinating the redistribution of carbon flux and repressing competing routes such as phenylpropanoid and alkaloid biosynthesis, ultimately facilitating tocopherol enrichment. This study elucidated the metabolic network underlying HGA-mediated tocopherol enrichment in MFCS, providing a the oretical foundation and potential targets for enhancing tocopherol production through microbial metabolic engineering strategies.
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PubMed
高影响因子
Current Research in Food Science
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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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DOI
PubMed
高影响因子
Food Bioscience
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2025
·
IF 5.9
Nana Zhang,Anyan Wen,Xin Yang,Xinxin Zhang,Likang Qin,Haiying Zeng
Homogentisic acid (HGA), a product of the L-tyrosine metabolic pathway, serves as a substrate for tocopherol synthesis. Previous studies revealed that the fermentation of coix seeds by M . purpureus could simultaneously upregulate tocopherol and HGA levels. Therefore, this study focused on HGA to investigate its specific effect on tocopherol production during the fermentation process. The results showed that 0.02% Exo-HGA significantly increased tocopherol yield by 53.11%, reaching 184.808 μg/g. Based on the seed culture medium, the optimal formulation of key factors for promoting End-HGA synthesis in M. purpureus was determined. It was obtained through single-factor experiments and uniform design: D-fructose (36.816 g/L), L-tyrosine (0.656%), yeast extract powder (7 g/L), ZnSO 4 (0.654 g/L). Under these conditions, M. purpureus exhibited good growth, with an End-HGA yield reaching 844.461 μg/mL. In addition, fermentation of coix seeds with End-HGA led to an increase in the total tocopherol yield by 57.36%, reaching 181.303 μg/g. This result was comparable to that achieved with Exo-HGA addition. Therefore, enhancing End-HGA synthesis is an effective strategy to achieve a high tocopherol yield through M. purpureus fermentation. In conclusion, this study demonstrated that the regulation of microorganisms can enable high-level synthesis of target products and improve the efficiency of deep conversion and utilization of plant substrates.
研究领域:
生物化学
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微生物学
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食品科学
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DOI
高影响因子
FOOD CHEMISTRY
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2017
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IF 4.529
Qin Huang,Hao Zhang,Dan Xue
In this work, a new functional food combined Radix Puerariae and red yeast rice was explored. The pigment intensity, antioxidant activities and the main isoflavones of it were evaluated and compared with traditional red yeast rice and Radix Puerariae. The fermented mixture showed higher contents of isoflavones and pigment intensities than red yeast rice and Radix Puerariae. The DPPH, OH, FRAP and total antioxidant activity results of fermented mixture also showed higher antioxidant potential than those of Radix Puerariae and red yeast rice, owing to the higher pigment intensity and total phenolic contents. It is concluded that the fermented mixture of Radix Puerariae and rice could be widely used as a source of polyphenols with high antioxidative potential, thus introducing numerous health benefits for the consumer.
研究领域:
食品科学
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功能食品
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发酵技术
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抗氧化研究
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天然产物化学
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DOI
高影响因子
Microorganisms
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2025
·Vol. 13
·期 12
·2874
·
IF 4.2
Wenli Quan,Shuanglian Chen,Han Li,Zhen Tang,Mohammad Nur Alam,Xun Liu
Monascuspigments (MPs) are valuable natural colorants, but their industrial production is often hampered by scarce high-yield strains and inefficient processes. In this study, a novel MPs-producing strain was isolated from red yeast rice and named asMonascus purpureusHC-5. This strain exhibited notable hydrolase activities, indicating a high efficiency in substrate utilization. In addition, using rice as the optimal substrate, the key parameters of solid-state fermentation were optimized. Response surface analysis revealed that soaking time and temperature were the most critical influencing factors. The optimal combination conditions were an inoculum size of 8.91%, a soaking time of 13.59 h, and a temperature of 32 °C. Under these optimized conditions, the MPs yield reached 2185 ± 255.7 U/g, which displayed an approximately four-fold increase compared to the initial unoptimized process. Briefly, this study identified a strain ofMonascus purpureusand optimized its solid-state fermentation conditions, which significantly increased the yield of MPs. This provides an important theoretical basis and scientific evidence for the large-scale industrial production of MPs.
研究领域:
微生物学
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工业生物技术
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发酵技术
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天然产物
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应用微生物学
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DOI
PubMed
高影响因子
Foods
·
2026
·Vol. 15
·期 4
·704
·
IF 6
Fang Long,Zuomin Hu,Huanzhao Luo,Zhongxing Chu,Shuqin Li,Yaping Zhou,Anping Li,Feijun Luo
Bamboo shoot polysaccharides possess promising bioactivities, but their high molecular weight and complex branched structures limit their functional efficacy. In this study, bamboo (Phyllostachys edulis) shoots were fermented withMonascus purpureusATCC16426 to obtain a novel neutral polysaccharide (FBSP-1). Monosaccharide composition analysis indicated that FBSP-1 comprised glucose (Glc), xylose (Xyl), arabinose (Ara), galactose (Gal), and mannose (Man). Glycosidic linkage and nuclear magnetic resonance (NMR) spectroscopy data revealed that the backbone of FBSP-1 mainly consisted of →2)-α-Manp-(1→, →4)-α-Glcp-(1→, →3)-β-Xylp-(1→, →3)-α-Araf-(1→ and →2)-α-Araf-(1→. Compared with unfermented polysaccharide BSP-1, fermentation markedly altered the monosaccharide profile, increasing Glc, Xyl and Man, decreasing Ara and Gal, and reducing the molecular weight. In H2O2-treated Caco-2 cells, FBSP-1 significantly alleviated oxidative damage by reducing intracellular reactive oxygen species (ROS) and malondialdehyde (MDA) levels, while enhancing the activities of superoxide dismutase (SOD) and glutathione reductase (GR), demonstrating pronounced antioxidant protective effects. Overall, this study demonstrates thatMonascusfermentation is an effective strategy for the structural remodeling of bamboo shoot polysaccharides, enabling the enhancement of their antioxidant functionality and supporting their potential application as functional ingredients in plant-based antioxidant foods.
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PubMed
高影响因子
MICROCHEMICAL JOURNAL
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2025
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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
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yulian Li,Qi Yang,Jun Liu,Zhengyan Wu,Chan Zhang
Evaluation of the quality of dough and CSB after adding MOF. • HS-SPME-GC–MS was employed to analyze the volatile profiles of the CSB with MOF addition. • CSB formulation enriched with Monacolin K and Monascus pigments was successfully developed. • Mouthfeel profiles and olfactory characterization of CSB with MOF addition were investigated. Rising demand for healthier foods has boosted interest in oat-based Chinese steamed bread (CSB) for its sensory appeal and nutrition, whether Monascus -fermented oats outperform unfermented oats in enhancing CSB quality remains unclear. Therefore, the effects of addition of unfermented oat flour (UOF) and Monascus -fermented oat flour (MOF) on the rheological properties of dough and the quality characteristics of CSB were analyzed, and the microstructure, texture, color, and flavor of CSB were also evaluated. The results showed that compared with doughs supplemented with UOF, those with MOF exhibited lower hardness, chewiness, springiness, cohesiveness, and resilience. Furthermore, the MOF doughs demonstrated higher water absorption, lower stability time, and higher degree of softening, resulting in softer dough texture. Among different addition amounts, CSB with 10% MOF (CSB-MOF) showed the best textural properties, with hardness reduced by 34.7% compared to the control group. Electronic tongue and nose results indicated that the CSB-MOF exhibited characteristic flavors imparted by Monascus fermentation, with significantly elevated levels of aldehydes, ketones, ethers, aromatic compounds, and organic sulfides. Notably, the upregulation of compounds including dodecanenitrile, 3-ethyl-2,5-dimethylpyrazine, ethyl hexanoate, tetrahydro-3a-methyl-1,3-dithiolo[4,5- b ]furan, and (E)-6,10-dimethyl-5,9-undecadien-2-one contributed to milky and fruity notes. Meanwhile, the fatty ((Z)-2-Nonenal,1-Octen-3-ol) and pine-like woody odors ( endo -Borneol) were reduced, thereby improving the overall flavor profile. Although the β-glucan content decreased (1.73 mg/g), the levels of the lipid-lowering component Monacolin K (0.45 mg/g) and the multifunctional Monascus pigments increased in the CSB-MOF. Overall, both textural, sensory properties and functions of CSB were enhanced by Monascus fermentation, providing a potential approach for developing nutritious and flavorful fermented cereal products. Download: Download high-res image (203KB) Download: Download full-size image
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高影响因子
危险品化学品经营许可证（带存储）