FOOD CHEMISTRY
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2026
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IF 10.4
Youjing Wei,Ganqi Zhang,Tao Fei,Xue Lin,Lu Wang
This study revealed the formation mechanism of flavonoid aglycones in Moringa oleifera leaf (MOL) during Monascus anka fermentation via widely targeted metabolomics and data-independent acquisition-based proteomics. Bioactivity assays demonstrated that M. anka fermentation significantly enhanced MOL's bioactivity; total flavonoid and phenolic content, ABTS and DPPH radical scavenging capacities were increased by 226.8%, 45.59%, 1.28-, and 1.25-fold compared with the unfermented control, respectively. Widely targeted metabolomics identified 172 phenolic metabolites, of which flavonoids accounted for 70.9%. Notably, flavonoid aglycones (quercetin and kaempferol) were significantly accumulated during fermentation, being 5.05-, 2.65-, and 5.54-fold higher than the unfermented control. Proteomics analysis identified key carbohydrate-active enzymes associated with cell wall degradation. Importantly, β -glucosidases (GH1, GH3) and α -L-rhamnosidases (GH78) hydrolyzed flavonoid glycosidic linkages, facilitating free aglycone accumulation. Collectively, these findings indicated that M. anka -secreted enzymes exerted catalytic roles in cell wall degradation and flavonoid deglycosylation, providing a theoretical basis for targeted enhancement of MOL bioactivity.
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高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Yadong Wang,Haoying Han,Zirui Guo,Jing Dong,Xiaochun Yang,Xiaodong Li,Bei Wang
Spatial metabolomics reveals heterogeneous lipid distribution during MC ripening. • Multi-omics suggests associations between lipid metabolism and methyl ketone formation. • Fatty acids and methyl ketones show sequential changes during MC ripening. • Microbial succession is associated with shifts in lipid metabolism. Methyl ketones play a crucial role in shaping the characteristic aroma of Monascus -fermented cheese (MC). However, their formation pathways within complex solid-state fermentation systems are not yet fully understood. Spatial metabolomics was integrated with lipidomics, sensomics, metagenomics, and metaproteomics to investigate lipid transformation and methyl ketone formation during MC ripening. Glycerophospholipids showed distinct spatial distribution patterns during mid-ripening, supporting spatially heterogeneous lipid transformation. Temporal analysis revealed sequential dynamics, with early accumulation of medium-chain fatty acids followed by increased methyl ketone production. Multi-omics data further suggested stage-specific associations between microbial succession and metabolic functions, with Lactococcus -associated lipid hydrolysis in the early stage and Monascus -associated downstream β -oxidation-related processes during later ripening. A spatially coordinated metabolic framework involving lipid hydrolysis, fatty acid transformation, and decarboxylation is proposed, providing insights into flavor formation and its regulation in complex fermented systems. Download: Download high-res image (245KB) Download: Download full-size image
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.7
Xiaohui Wang,Lu Wang,Qihao Ma,Shihao Dai,Wenyan Li,Jiaju Li,Guangyu Xu,Bin Liang,Chanchan Sun
Three nonionic surfactants increased the yield of Monascus EPS by 10% to 20%. • The addition of nonionic surfactants enhances the permeability of the cell membrane. • The addition of nonionic surfactants inhibited the biosynthesis of citrinin. • T-EPS exhibits the strongest enzyme inhibitory ability and glucose adsorption capacity. • The high hypoglycemic activity of T-EPS is closely related to its physicochemical structure. Monascus extracellular polysaccharides exhibit diverse bioactivities, including antioxidant, antitumor, and immunomodulatory effects. Nevertheless, their low native yield restricts practical applications. To improve the fermentation yield and functional properties of EPS, Monascus purpureus YY-1 was employed as the experimental strain in this study. We systematically investigated the regulatory effects of three nonionic surfactants (Triton X-100, Brij 35, and Span 60) on EPS production, citrinin accumulation, physicochemical structures of polysaccharides, and their in vitro hypoglycemic activity of the strain. The results demonstrated that nonionic surfactants significantly elevated EPS yields by enhancing fungal cell membrane permeability, achieving an overall increase of 10%–20% relative to the blank control group. Meanwhile, these surfactants effectively inhibited the biosynthesis and accumulation of citrinin during fermentation, improving product safety. Among these, the polysaccharides (T-EPS) obtained with Triton X-100 exhibit higher total sugar content, a more favorable galactose-to-mannose ratio, lower average molecular weight and particle size, and display a typical triple-helix conformation and a loose, porous micro-morphology. These favorable physicochemical structural features confer T-EPS with stronger inhibitory activities against α-amylase and α-glucosidase, as well as superior glucose adsorption capacity. This study confirms that nonionic surfactants (especially Triton X-100 with optimal performance) can synergistically enhance the yield, safety, and hypoglycemic activity of Monascus EPS. It provides important theoretical support for the development and application of functional polysaccharides from Monascus in the field of hypoglycemic functional foods.
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高影响因子
JOURNAL OF APPLIED MICROBIOLOGY
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2020
·Vol. 129
·期 5
·1410-1418
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IF 3.066
Li Z.,Liu Y.,Li Y.,Lin F.,Wu L.
AimsRed yeast rice (RYR), produced by inoculating Monascus strains to steamed rice, contains many kinds of physiologically bioactive compounds, among which monacolin K can be used as an antihypercholesterolaemic agent. However, RYR can be polluted by the mycotoxin citrinin, which has nephrotoxic and hepatotoxic activities. To avoid the risk of citrinin contamination in Monascus fermented products, it is important to screen for Monascus strains that produce no or low citrinin.Methods and ResultsFive autochthonous Monascus strains with high‐yield monacolin K and undetectable citrinin were obtained using high‐performance liquid chromatography (HPLC). All five strains were identified as Monascus ruber based on Genealogical Concordance Phylogenetic Species Recognition criteria. Polymerase chain reaction revealed that citrinin polyketide synthase (pksCT) gene was found in these strains, but transcriptional regulator (ctnA) was not found.ConclusionsFive strains are potential strains for producing high‐quality RYR. The distribution of the pksCT gene was not restricted to Monascus purpureus and Monascus sanguineus, and M. ruber strains were diverse in pksCT and ctnA genes.Significance and Impact of the StudyThe integration of citrinin HPLC analysis and pksCT and ctnA genes amplification could provide a complementary approach in valuable Monascus strains screening.
研究领域:
微生物学
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食品科学
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分子生物学
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高影响因子
Food & Function
·
2021
·Vol. 12
·期 8
·3692-3704
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IF 5.396
Shufen Wu,Yue Sun,Di Chen,Huanhuan Liu,Zhenjing Li,Mianhua Chen,Changlu Wang,Lei Cheng,Qingbin Guo,Xin Peng
Monascin (MS) and ankaflavin (AK), as typical yellow lipid-soluble pigments identified from Monascus-fermented products, have been confirmed to possess diverse biological activities such as anti-oxidation, reversing diabetes, and anti-atherosclerosis, and have received increasing attention in recent years. Certainly Monascus-fermented product with a high content of MS/AK is also a concern. The current work explored interactions between MS/AK and human serum albumin (HSA) as well as their influence on the anti-oxidant properties of MS/AK. Moreover, the anti-glycation potential of Monascus-fermented products rich in MS and AK (denoted as Mps) was assessed. The results showed that the fluorescence emission of HSA was quenched by MS/AK through a static quenching mechanism, and MS–HSA and AK–HSA complexes were mainly formed by van der Waals forces and hydrophobic interactions, but AK showed a higher binding affinity than MS. Although the DPPH radical-scavenging abilities of MS–HSA and AK–HSA complexes declined, Mps significantly reduced the formation of fructosamine, α-dicarbonyl compounds and advanced glycation end products (AGEs) in the in vitro glycation model (HSA–glucose). Notably, approximately 80% of fluorescent-AGEs were suppressed by Mps at a concentration of 0.95 mg mL−1, while aminoguanidine (AG, a reference standard) caused only 65% decrease at the same concentration. Although radical scavenging and metal chelating activities could justify the observed anti-glycation activity of Mps, in-depth research on the structures of other functional compounds present in Mps except MS/AK and reaction mechanisms should be performed. Overall, the present study proved that Mps would be promising sources of food-based anti-glycation agents because of their superior inhibitory effect on AGEs.
研究领域:
食品科学
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生物化学
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药理学
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
·
IF 5.7
Liuming Xie,Ting Chen,Hong Li,Jindan Xiao,Linchun Wang,Soo-Ki Kim,Zhibing Huang,Jianhua Xie
Inflammatory bowel disease is a major health problem that can lead to prolonged damage to the digestive system. This study investigated the effects of an exopolysaccharide from genistein-stimulated Monascus purpureus (G-EMP) in a mouse model of colitis to clarify its molecular mechanisms and identified its structures. G-EMP (Mw = 56.4 kDa) was primarily consisted of → 4)-α-D-Galp-(1 →, → 2,6)-α-D-Glcp-(1→ and →2)-β-D-Manp-(1 → , with one of the branches being α-D-Manp-(1 →. G-EMP intervention reduced the loss of body weight, degree of colonic damage and shortening, disease activity index scores, and histopathology scores, while restoring goblet cell production and oxidative homeostasis, repairing colonic functions, and regulating inflammatory cytokines. RNA sequencing and Western blot analysis indicated that G-EMP exerts anti-inflammatory properties by suppressing the TLR4/MAPK/NF-κB inflammatory signaling pathway. G-EMP modulated the gut microbiota by improving its diversities, elevating the relative abundances of beneficial bacteria, declining the Firmicutes/Bacteroidota value, and regulating the level of short-chain fatty acids (SCFAs). Correlation analysis demonstrated strong links between SCFAs, gut microbiota, and the inflammatory response, indicating the potential of G-EMP to prevent colitis.
研究领域:
药理学
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微生物学
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免疫学
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胃肠病学
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PubMed
高影响因子
Journal of Functional Foods
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2021
·
IF 4.451
Zhenfeng Huang,You Luo,Xuesen Xia,Anping Wu,Zhenqiang Wu
Fermentation results in the release and biotransformation of phenolic compounds in guava leaves. This study aimed to evaluate the bioaccessibility, safety and antidiabetic effect of phenolic-rich extract from fermented guava leaves (PE-fgl) using Monascus anka and Bacillus sp. BS2. The total phenolics and flavonoids were 51.18% and 16.60% bioaccessible after gastrointestinal digestion, respectively. High bioaccessibility was observed, particularly for ellagic acid, isoquercitrin, quercetin-3-O-β-D-xylopyranoside, quercetin-3-O-α-L-arabinofuranoside and avicularin, resulted in high recovery of α-glucosidase inhibition activity and antioxidant capacity. Moreover, PE-fgl was practically nontoxic with a median lethal dose (LD 50 ) greater than 5000 mg/kg and was without evidence of toxicity following subchronic administration up to the dose limit of 2000 mg/kg. Furthermore, PE-fgl significantly improved serum glucose and lipid levels as well as antioxidant capacity in diabetic mice. Liver, kidney and pancreas damage was also significantly alleviated. These results suggested that PE-fgl could be a nontoxic candidate for diabetes treatment.
研究领域:
药理学
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营养学
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糖尿病研究
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食品科学
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毒理学
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