Microorganisms
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2025
·Vol. 13
·期 12
·2874
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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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高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2026
·
IF 3.4
Wang Yue,Tang Xiaohan,Zhao Huarong,Pan Yue,Zhang Dingnan,Liu He,Zhu Danshi
Most studies only preliminarily assessed the effects of non-grain supplemental levels on the physicochemical and nutritional properties of steamed bread, and few further analyzed the ways to improve its quality by changing the properties of raw materials themselves. This study investigated the effect of Monascus -fermented autoclaved whole soybean flour (FAWSF) and autoclaved whole soybean flour (AWSF) as wheat flour substitutes in making steamed bread. The contents of protein and soluble dietary fiber were higher in FAWSF than in AWSF. Steamed bread substituted with FAWSF significantly reduced the degree of crystallization and retrogradation. Furthermore, the steamed bread with 5% FAWSF was better than the control in terms of specific volume, texture, total phenolic content, and soybean isoflavones, improving the overall quality of steamed bread. Therefore, FAWSF is a promising new food ingredient.
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高影响因子
FOOD CHEMISTRY
·
2017
·
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
Toxins
·
2019
·Vol. 11
·期 10
·605
·
IF 3.895
Erjing Chen,Ying Xu,Biao Ma,Haifeng Cui,Chuanxin Sun,Mingzhou Zhang
A fluorescent immunochromatographic test strip (FICTS) based on the use of europium nanoparticles (EuNPs) was developed and applied to detect citrinin (CIT) inMonascusfermented food. The sensitivity of the immunoassay to detect CIT was greatly improved by the use of a specific monoclonal antibody to attach EuNPs to form a probe. Under optimum conditions, the visual detection limit was 2.5 ng/mL, and the detection limit of the instrument was 0.05 ng/mL. According to the results, the IC50was 0.4 ng/mL. Matrix interference from variousMonascusfermented foods was investigated in food sample detection. The immunosensor also demonstrated high recoveries (86.8–113.0%) and low relative standard deviations (RSDs) (1.8–15.3%) when testing spikedMonascusfermented food. The detection results of this method showed a good correlation (R2> 0.98) with high-performance liquid chromatography (HPLC). The results showed that the FICTS method could be used as a rapid, sensitive method to detect CIT inMonascusfermented food.Keywords:Citrinin;Fluorescent immunochromatographic assay;Europium nanoparticles;Monascusfermented foodKey Contribution:In this study, the developed FICTS method greatly improved the sensitivity of detecting CIT inMonascusfermented food.
研究领域:
食品科学
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分析化学
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毒理学
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高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2019
·Vol. 99
·期 10
·4772-4780
·
IF 2.422
Zhibing Huang,Lijuan Zhang,Heng Gao,Yanling Wang,Xiujiang Li,Xinyu Huang,Ting Huang
BACKGROUND Monascus , a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated. RESULTS Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16-days fermentation when 20.0 g L −1 SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12-days fermentation with 10.0 g L −1 SI in starch inorganic salt medium; 82.52% after 20-days fermentation with 20.0 g L −1 SI in starch peptone medium with high starch content; 45.07% after 14-days fermentation with 5.0 g L −1 SI in starch peptone medium with low starch content; and 82.21% after 14-days fermentation with 20.0 g L −1 SI in yeast extract sucrose medium. CONCLUSION The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry
研究领域:
食品科学
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微生物学
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生物工程
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高影响因子
JOURNAL OF ETHNOPHARMACOLOGY
·
2019
·
IF 3.414
Jin-Xiu Liang,Qun-Qun Zhang,Yan-Fei Huang,Han-Qing Pang,Xin-Guang Liu,Wen Gao,Ping Li,Hua Yang
Ethnopharmacological relevance Monascus -fermented rice product (MFRP) has been regarded as a dietary supplement and traditional medicine with circulation-promoting effects in China and other countries for centuries. Aim of the study This study was carried out to profile the chemical components in MFRP, and provide available information for elucidating the potential lipid-lowering compounds other than monacolins. Materials and methods High-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (HPLC-QTOF MS) and gas chromatography coupled with mass spectrometry (GC-MS) methods were applied to comprehensive analysis of chemical components in MFRP. Potential small molecules were identified by comparing with reference standards, or tentatively characterized by comparing their retention time and high-resolution mass spectral data with previous literature. The lipid-lowering properties of ten major non-monacolin compounds were evaluated in cholesterol-fed zebrafish larvae. And one with optimum lipid-lowering activity was subsequently evaluated in high fat diet-fed C57BL/6 J mice, with the dyslipidemia and ectopic lipid deposition being investigated. Results A total of 99 compounds were characterized in MFRP, including 38 monacolins, 5 decalins , 6 isoflavones , 13 pigments, 8 azaphilonoids, 11 amino acids, 4 nucleosides , 9 lipid acids, 4 phytosterols and glycerol. The preliminary screening showed that ergosterol remarkably reduced cholesterol levels in zebrafish larvae. Moreover, ergosterol delayed body weight gain and decreased circulating total cholesterol, triglyceride , low density lipoprotein cholesterol levels in high fat diet-fed mice. Ectopic lipid accumulation was also ameliorated in the liver and heart of obese mice . Conclusion Global analysis of chemical components and screening of lipid-lowering non-monacolin compounds in MFRP have improved our understanding of its therapeutic material basis.
研究领域:
药理学
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代谢组学
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营养学
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高影响因子
JOURNAL OF MOLECULAR LIQUIDS
·
2025
·
IF 5.2
Shan Zhao,Qiyan Huang,Yiran Wang,Yujing Wang,Wenyu Wang,BenxuYang,Aiguo Feng,Chao Li,Shufen Wu,Changlu Wang
Pancreatic lipase inhibitors are promising agents for reducing dietary fat absorption and improving obesity-related complications. This study systematically investigated the inhibitory effects of two Monascus yellow pigments, ankaflavin (AK) and monascin (MS), on porcine pancreatic lipase (PPL) using enzyme kinetics, spectroscopy, and molecular docking approaches. Both AK and MS exhibited dose-dependent and reversible non-competitive inhibition, with IC 50 values of 50.2 ± 1.4 μM and 120.6 ± 1.8 μM, respectively. Fluorescence and circular dichroism (CD) analyses revealed that AK and MS binding induced conformational changes in PPL, as evidenced by an increase in α-helix content and altered micro-environment around tyrosine (Tyr) and tryptophan (Trp) residues. Notably, AK elicited more pronounced structural perturbations than MS. UV–visible spectroscopy confirmed the formation of intermolecular charge-transfer (CT) complexes upon the binding of AK and MS to PPL, verifying their direct interaction. Molecular docking and chemical modification identified key residues (Lys, Arg, Glu, and Tyr) that were essential for inhibitor binding. Furthermore, the combination of AK, MS, and Orlistat produced a synergistic inhibitory effect on PPL activity (combination index <0.57). These results establish AK and MS as potent natural PPL inhibitors and suggest that their anti-obesity potential stems from the structural modulation of PPL.
研究领域:
生物化学
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分子生物学
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酶学
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天然产物研究
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肥胖与代谢紊乱
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高影响因子
Food Bioscience
·
2026
·
IF 6.2
Yejiayi Lv,Bijie Wang,Hongyun Lu,Xiayu Liu,Ying Shi,Qihe Chen
Traditional Hong Qu rice wine fermentation relies on solid-state cultivation of red yeast rice, where Monascus grows primarily on the two-dimensional (2D) surface of rice, resulting in limited cultivation controllability. In this study, we developed a three-dimensional (3D) printing bio-ink system supporting Monascus mycelia growth, exhibiting pronounced shear thinning and rapid structural recovery after deformation. The resulting 3D-printed scaffolds featured an interconnected porous microstructure and suitable textural properties, achieving total pigment production by Monascus of up to approximately 215 U / g . Comparative transcriptomic analysis between 3D scaffold cultures and conventional 2D planar cultures revealed that 3D cultivation remarkably upregulated pathways associated with lipid metabolism, energy metabolism, and oxidation-reduction processes, indicating that the 3D cultivation mode enhances secondary metabolic activity. Subsequent wine fermentation using the 3D-cultivated scaffolds produced scaffold-based wine (SW) with physicochemical properties, secondary metabolite profiles, and flavor characteristics comparable to those of traditional Hong Qu rice wine (HQW), while exhibiting a distinctive flavor profile characterized by higher phenethyl alcohol content (247.24 μg/mL) and a more balanced organic acid composition. SW also showed enhanced antioxidant capacity, with ABTS radical scavenging activity approximately 1.3-fold higher than that of HQW. Meanwhile, SW achieved an approximately 28% higher total pigment content than wines obtained from 2D cultivation approaches. Overall, this work proposes a 3D scaffold-based Monascus cultivation and fermentation strategy for HQW production, enabling improved controllability of the fermentation environment while maintaining the characteristic quality of traditional products, and providing a practical alternative to conventional red yeast rice-based fermentation systems.
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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
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高影响因子
Toxins
·
2024
·Vol. 17
·期 1
·11
·
IF 3.9
Hui-Qin Pan,Rui Feng,Yan-Nan Tan,Xiao-Ya Qin,Yi-Min Cao,Xiu-Hong Mao,Qing Hu,Heng Zhou
Puberulic acid (PA) is a mycotoxin produced by a species ofPenicillium. It has received widespread attention as a significant contributor to the reported fatalities associated with red yeast rice dietary supplements. However, the detection of PA, especially at low concentration levels, poses a considerable challenge, with no detection methods reported thus far. Here, we present a simple and sensitive derivatization-based LC-MS/MS method, requiring no purification processes, for determination of PA in the red yeast rice. The methylating derivatization with trimethylsilyldiazomethane (TMSCHN2) was performed to enhance its analytical performance. To achieve optimal detection sensitivity, the amount of solvent and TMSCHN2for the derivatization reaction, along with the reaction time, were individually optimized. Moreover, sample extraction solvent was carefully chosen to improve recoveries in real sample analyses. Comparatively, the proposed LC-MS/MS method achieved a superior detection sensitivity, over 100-fold higher than that of the liquid chromatography method. A good linear relationship within the concentration range of 5 ng/mL to 200 ng/mL (with a linear correlation coefficient of 0.99952) was demonstrated by the method validation. The average recovery rate was between 82.2% and 84.2%, and the repeatability (RSD of 2.1% to 10.4%, n = 6) was satisfactory. The derivatized PA remained stable within 48 h. The limit of detection and the limit of quantification could reach 2 μg/kg and 50 μg/kg, respectively. As a result, the method was successfully applied to detect PA in over 42 batches of the red yeast rice samples. It indicated a low risk of PA contaminations in the red yeast rice products made in China. Furthermore, its application to the other health food products containing red yeast rice demonstrated the applicability of the established method.
研究领域:
食品科学
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分析化学
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毒理学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Yadong Wang,Ying Wang,Sizhe Qiu,Bei Wang,Hong Zeng
The Monascus -fermented cheese (MC) is a unique cheese product that undergoes multi-strain fermentation, imparting it with distinct flavor qualities. To clarify the role of microorganisms in the formation of flavor in MC, this study employed SPME (arrow)-GC–MS, GC-O integrated with PLS-DA to investigate variations in cheese flavors represented by volatile flavor compounds across 90-day ripening periods. Metagenomic datasets were utilized to identify taxonomic and functional changes in the microorganisms. The results showed a total of 26 characteristic flavor compounds in MC at different ripening periods (VIP＞1, p < 0.05), including butanoic acid , hexanoic acid, butanoic acid ethyl ester, hexanoic acid butyl ester, 2-heptanone and 2-octanone. According to NR database annotation, the genera Monascus, Lactococcus , Aspergillus , Lactiplantibacillus, Staphylococcus, Flavobacterium, Bacillus, Clostridium , Meyerozyma , and Enterobacter were closely associated with flavor formation in MC. Ester compounds were linked to Monascus , Meyerozyma , Staphylococcus , Lactiplantibacillus , and Bacillus . Acid compounds were linked to Lactococcus, Lactobacillus , Staphylococcus , and Bacillus . The production of methyl ketones was closely related to the genera Monascus, Staphylococcus, Lactiplantibacillus, Lactococcus, Bacillus, and Flavobacterium . This study offers insights into the microorganisms of MC and its contribution to flavor development, thereby enriching our understanding of this fascinating dairy product .
研究领域:
食品科学
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微生物学
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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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高影响因子
危险品化学品经营许可证（带存储）