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
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DOI
PubMed
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Pei Yang,Kai Huang,Yu Zhang,Sen Li,Hongwei Cao,Hongdong Song,Ying Zhang,Xiao Guan
This research aims to change the phenolic fractions and the bioactivities of quinoa by solid-state fermentation (SSF) with the edible fungus Monascus anka ( M. anka ). The contents of protein and fat increased in the fermented product, while the carbohydrate decreased. After 6-day fermentation with M. anka, the amount of phenolic compound reached the highest level. The majority of phenolic forms in fermented quinoa were phenolic acids , mainly ferulic acid , protocatechuic acid and p -hydroxybenzoic acid. Ultrahigh-performance liquid chromatography-mass spectrometry (UHPLC-MS) results showed that SSF was an effective method to transform quinoa phenolic compounds. Free fractions could be rapidly absorbed in the small intestine , suggesting that SSF with M. anka was a useful method to enhance bioavailable antioxidants. Antioxidant ability in vitro results showed that phenolic fractions from fermented quinoa were greater than the unfermented quinoa, and a significant cellular antioxidant activity (CAA) increment of 135% was obtained in the free phenolic fraction of fermented quinoa. Moreover, α-amylase and α-glucosidase inhibition activities were enhanced with fermentation. Correlation matrix analysis revealed that most of the free phenolic compounds showed strong positive correlations with antioxidant activities and digestive enzyme activities. Consequently, fermentation with M. anka was a particularly promising method to enhance the bioactivity of quinoa.
研究领域:
食品科学
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生物技术
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药理学
·
营养学
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DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Shufen Wu,Chengru Zhao,Xinxin Ma,Jingjie Cai,Changyan Dong,Shan Zhao,Zhongli Yan,Benxu Yang,Chao Li,Mianhua Chen,Changlu Wang
Two red Monascus pigments (R 1 and R 2 ) demonstrate inhibitory activity against AGEs. • R 1 and R 2 protect BSA from glycation through covalent modification. • Their anti-glycation effect is also mediated by noncovalent interactions with BSA. • Monascus pigments synergize with curcumin against glycation in a simulated system. • Monascus pigments and curcumin also act synergistically in grilled chicken wings. Two red Monascus pigments (rubropunctamine, R 1 ; monascorubramine, R 2 ) were obtained through the derivatization of orange Monascus pigments, demonstrating great promise for preventing protein glycation. R 1 and R 2 (1.4 mM) showed 43.72 ± 1.21% and 64.48 ± 1.81% inhibition of AGE formation, respectively, versus 50% for the aminoguanidine control. They also lowered fructosamine levels, and protected proteins from oxidation, cross-linking, and structural alterations. LC-MS/MS analysis revealed that R 1 and R 2 altered both the number and distribution of glycation sites on BSA and formed covalent adducts with the protein. Moreover, R 1 and R 2 were also found to interact with BSA non-covalently, thereby inducing structural modifications in the protein that ultimately resulted in further glycation suppression. Based on their IC 50 values, Monascus pigments and curcumin were combined at a fixed ratio, yielding a synergistic inhibition of AGE formation. Furthermore, this synergy was confirmed in a grilled chicken wing model, where the combination significantly reduced AGE levels. Download: Download high-res image (239KB) Download: Download full-size image
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PubMed
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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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 8
·1366
·
IF 5.1
Ziyan Zhao,Jinling Zhao,Sirong Liu,Mengxuan Liu,Xiangquan Zeng,He Li,Yu Xi,Jian Li
Yeast protein (YP) is rich in nutrients, but its emulsifying properties, especially emulsifying stability, still need to be improved. In this study, cationic polysaccharide chitosan (CS) and anionic polysaccharide xanthan gum (XG) were selected to enhance the emulsifying properties of protein emulsions. The preparation conditions of the emulsions were optimized by calculating particle size, zeta potential, emulsifying activity index, emulsifying stability index, and emulsifying capacity index, as well as macroscopic observation. The optimized emulsions were characterized using confocal laser scanning microscopy, rheology, Raman spectroscopy, color difference analysis, and storage stability. The results showed that the stability of yeast protein/modified yeast protein–chitosan (YP/EYP–CS) emulsions was better at pH 5.5, with a protein:polysaccharide ratio of 1:1 and an oil phase addition of 40%, while the stability of yeast protein/modified yeast protein–xanthan gum (YP/EYP–XG) emulsions was better at pH 3.5, with a protein:polysaccharide ratio of 1:1 and an oil phase addition of 50%. Further analysis indicated that the emulsions with CS had smaller particle sizes and lower initial viscosities, but more hydrogen bonds and better encapsulation ofMonascuspigment (MP), especially the EYP–CS emulsion (81.18%). In contrast, the emulsions with XG had uniform droplet sizes and high thermal stability and exhibited obvious shear thinning behavior with increasing shear rates. The network structure of the emulsions was mainly elastic, and the hydrophobic interaction was stronger. This study provides insights into the utilization of yeast protein in the food industry and the development of emulsification systems.
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Chaoran Yang,Caoyu Guo,Boyan Gao,Marcin A. Kurek,Yuge Niu,Liangli Yu
Natural polymer hydrogels formed by polysaccharides and proteins can be protective carriers for Monascus pigment (MPs) in the food industry. In this study, in order to enhance the mechanical properties of the hydrogel and its ability to protect MPs, we introduced polyphenols as bifunctional components into the hydrogel carrier. This hydrogel carrier consisted of gallic acid (GA) grafted pectin (LPG) and gelatin. The results showed that the grafting of GA enhanced the affinity between MPs and pectin. A more compact network structure formed by pectin under the interaction of MPs with GA improved the mechanical properties of the hydrogel carriers. With the combination of GA with MPs, the gelation rate of the hydrogel carrier was accelerated, the gel strength increased from 550.07 g to 937.67 g and its water swelling rate decreased significantly from 447.87 % to 311.76 %. Moreover, the multiple pigment protection produced by the GA in the hydrogel greatly reduced the degradation rate of MPs under continuous light expose conditions. The findings provide new insights into developing hydrogel carriers for pigment protection with ideal mechanical properties.
研究领域:
食品科学
·
高分子科学
·
材料工程
·
生物技术
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产品关联
DOI
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
·
生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 13
·6440-6451
·
IF 4.1
Haiyun Yang,Zhiqing Peng,Liuming Xie,Jianhua Xie,Zhibing Huang
BACKGROUND Chinese yam fermented by Monascus , namely red mold dioscorea (RMD), has the potential of treating diseases. However, the production of citrinin limits the application of RMD. In the present study, the fermentation process of Monascus was optimized by adding genistein or luteolin to reduce citrinin yield. RESULTS The results showed that citrinin in 25 g of Huai Shan yam was reduced by 48% and 72% without affecting the pigment yield by adding 0.2 g of luteolin or genistein, respectively, to a 250-mL conical flask after fermentation for 18 days at 28 °C, whereas the addition of luteolin increased the content of yellow pigment by 1.3-fold. Under optimal conditions, citrinin in 20 g of iron bar yam decreased by 55% and 74% after adding 0.2 g of luteolin or genistein. Luteolin also increased yellow pigment content by 1.2-fold. Ultra HPLC coupled to quadrupole time-of-flight mass spectrometry was used for the preliminary analysis of Monascus fermentation products. It was found that the amino acid types in RMD are similar to those in yams, but there are fewer polysaccharides and fatty acids. CONCLUSION The results obtained in the present study showed that the addition of genistein or luteolin could reduce citrinin on the premise of increasing pigment yield, which laid a foundation for the better use of yams in Monascus fermentation. © 2023 Society of Chemical Industry.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
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
·
生物化学
·
代谢组学
·
食品科学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yanli Du,Soon-Mi Shim,Lei Wang,Xin Gao,Xiaoting Fu
Fermentation can promote various properties of food. This study investigated the impact of fermentation by Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae on the physicochemical and flavor characteristics of Pyropia yezoensis . Results indicate that the protein and free amino acid content increased threefold. A total of 62 volatile flavor compounds were identified by GC-IMS. Alcohols, ketones and esters were enhanced with 2- to 6-fold, while aldehydes were reduced by 76.56 %, contributing to the enhancement of pleasant fragrances and the reduction of fishy and seawater odors. As for the non-volatile properties, the content of organic acids and free amino acids increased from 2.18 mg/g and 0.19 mg/g to 46.03 mg/g and 4.93 mg/g, respectively, as assessed by HPLC and amino acid analyzer. The metabolic pathways of non-volatile substances were speculated upon. This work provides a basic theory and a practical reference for fermentation food processing of P. yezoensis .
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
·
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
·
生物技术
·
中药学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Zhibing Huang,Lijuan Zhang,Yanling Wang,Heng Gao,Xiujiang Li,Xinyu Huang,Ting Huang
The mycotoxin citrinin is often produced during fermentation of Monascus products. We studied the effects of flavonoids on citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) by adding rutin, α-glucosylrutin, or troxerutin to the fermentation medium, in a first-of-its-kind study. Appropriate amounts of rutin, α-glucosylrutin, or troxerutin did not affect normal mycelial growth. Addition of 5.0 g/l of rutin only weakly reduced (29.2%) citrinin production, relative to inhibition by 5 g/l α-glucosylrutin or troxerutin (by 54.7% and 40.6%, respectively). In starch inorganic liquid culture media, addition of 20.0 g/l of troxerutin, followed by fermentation for 12 days, reduced citrinin yield by 75.26%. Addition of 15.0 g/l of troxerutin to low-starch peptone liquid fermentation media reduced citrinin yield by 87.9% after 14 days of fermentation, and addition of 30.0 g/l troxerutin to yeast extract sucrose liquid media for 12 days reduced citrinin yield by 53.7%.
研究领域:
微生物学
·
食品科学
·
毒理学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）