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Deep ocean water (DOW) is obtained from 600 m below the sea surface. In recent years, DOW has been applied in the development of fermentation biotechnologies and functional foods. DOW is rich in trace minerals, comprises multiple physiological and health functions, and is able to promote microbe growth; therefore, the application of DOW directly benefits the development of the fermentation industry and functional foods. This study integrated the current health functions and applications of DOW with the latest results from studies related to fermentation biotechnology. Subsequently, the influence of applying DOW in fermented functional food development and the effects in health function improvements were summarized. According to the previous studies, the main reasons for the increased effect of fermented functional foods through the application of DOW are increased generation of functional metabolite contents in the microbes, intrinsic health functions of DOW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body. These combined advantages not only enhance the health functions of fermentation products but also provide fermentation products with the intrinsic health functions of DOW. [ABSTRACT FROM AUTHOR]

Antrodia camphorata is a unique fungus in Taiwan; the submerged fermentation product is used as the functional food for liver protection. Deep ocean water (DOW) containing rich metals and trace elements is proven to stimulate the production of functional metabolites and health function of functional fungus product in our previous study. Therefore, A. camphorata-fermented product cultured in DOW (DOW-AC) or reverse osmosis water (ROW-AC) as culture water was daily fed thioacetamide (TAA)-induced fibrosis rat for 8 weeks in order to investigate whether DOW promoted the effect of A. camphorata-fermented product on the prevention against TAA-induced liver damage and fibrosis. In the results, feeding one dose of DOW-AC prevented from TAA-induced weight loss and had more effect on inhibiting lipid peroxidation, reactive oxygen species, iNOS, and TNF-α expression than one dose of ROW-AC. Furthermore, DOW-AC also had more potent effect on protection against TAA-induced liver damage and fibrosis according to the results of H&E stain and collagen stain. However, higher liver protection of DOW-AC should be due to the fact that DOW not only increased the production of A. camphorata-fermented functional metabolites including triterpenoids, polysaccharides, flavonoids, and polyphenols but also contributed to protection against TAA-induced damage and fibrosis. [ABSTRACT FROM AUTHOR]

Red mold rice (RMR) is a traditional food and folk medicine to Asian people and has recently become a popular health supplement. RMR has been shown to have some anticancer activities, although the mechanism for inducing cell death of human breast cancer cells is still not fully understood. In this study, bioactive extracts of RMR fermented by Monascus purpureus NTU 803 were analyzed for effects on apoptosis induction in human breast cancer cells. The RMR ethanol extract and ethyl acetate extract contain monacolin K, total phenols, and flavonoids, the three components that have been reported to have anticancer activity. Red mold rice extracts (RMRE) exhibited selective cytotoxic effect on MCF-7 cells. RMRE treatment induced apoptosis and cell cycle arrest at G2/M phase. Apoptosis was confirmed by annexin V-fluorescein isothiocyanate (FITC)/propidium iodide staining, the observation of characteristic chromatin condensation, nuclear DNA fragmentation, and poly(ADP-ribose) polymerase cleavage. Furthermore, the RMRE-induced apoptosis in MCF-7 cells may occur through a mitochondria-dependent pathway while triggering an appropriate balance of bax/bcl-2 and activation of caspase-9 and caspase-3 in a time-dependent manner. To conclude, RMRE exhibits direct cytotoxic and proapoptotic effects on MCF-7 cells and could be considered as a potential functional food for breast cancer prevention. [ABSTRACT FROM AUTHOR]

Monascus species has been used as the traditional food fungus in Eastern Asia for several centuries. Monascus-fermented products are gradually developed as the popular functional food for the prevention of cardiovascular disease, but we know that culture condition affects the hypolipidemic effect of Monascus-fermented product. In the past, the cholesterol-lowering agent-monacolin K-is regarded as the most important hypolipidemic agent. Two natural yellow pigments-monascin and ankaflavin-are also proven as novel hypolipidemic agents in recent years. However, the hypolipidemic effect of Monascus-fermented product should contribute from monacolin K, monascin, ankaflavin, and other unknown functional ingredients. In addition to hypolipidemic effect, the safety concern of Monascus-fermented product is involved in the levels of mycotoxin-citrinin. The hypolipidemic effect and the production of these functional metabolites or mycotoxin are influenced by many factors such as the choice of culture substrates, carbon and nitrogen source, pH value, extra nutrients, and so on. Therefore, this review focused on the effect of various culture conditions and nutrients on the functional metabolites production, hypolipidemic effect as well as citrinin concentration, and further organized the fermentation technologies used by previous studies for the promotion of hypolipidemic effect and safety. [ABSTRACT FROM AUTHOR]

Antrodia camphorata is a particular and precious medicinal mushroom, and its fruiting body was found to provide more efficient protection from oxidative stress and inflammation than its mycelium because of its higher content of triterpenoids, total phenols, and so on . In the previous in vitro studies, the mycelium of A. camphorata is proven to provide strong neuroprotection in neuron cells and suggested to have the potential of protection against neurotoxicity of amyloid β-protein (Aβ) known as the risk factor toward Alzheimer's disease (AD) development. However, the in vivo study and the comparison study with the fruiting body have not yet been investigated. This study compared the effect of the fruiting body and mycelium of A. camphorata on alleviating the Aβ40-induced neurocytotoxicity in the in vitro Aβ-damaged neuron cell model (PC-12 cell treated with Aβ40) and memory impairment in the in vivo AD animal model induced with a continuous brain infusion of Aβ40. In the results of in vitro and in vivo studies, the fruiting body possessed stronger anti-oxidative and anti-inflammatory abilities for inhibiting neurocytotoxicity in Aβ40-treated PC-12 cells and Aβ40 accumulation in Aβ40-infused brain than mycelium. Moreover, hyperphosphorylated tau ( p-tau) protein expression, known as an important AD risk factor, was suppressed by the treatment of fruiting body rather than that of mycelium in the in vitro and in vivo studies. These comparisons supported the reasons why the fruiting body resulted in a more significant improvement effect on working memory ability than mycelium in the AD rats. [ABSTRACT FROM AUTHOR]

Amyloid β-peptide (Aβ), a risk of Alzheimer's disease (AD), causes cell death by inflammation and oxidative stress. Red mold rice (RMR) fermented by Monascus species is regarded as cholesterol-lowering functional food in virtue of the metabolite monacolin K identified as lovastatin. In addition, RMR is also demonstrated to express antioxidation because of multiple antioxidants. Therefore, this study focuses on the synergism of RMR against Aβ neurotoxicity and compares the effect between lovastatin and RMR including monacolin K and other functional metabolites. In this study, RE 568, an ethanol extract of RMR produced by strain Monascus purpureus NTU 568, is used to protect PC12 cell against Aβ40 neurotoxicity. All tests contain the treatments with lovastatin or RE 568 including equal monacolin K levels in order to compare the effect and investigate whether other metabolites of RE 568 provide potent assistance against Aβ40 neurotoxicity. In the results, monacolin K represses Aβ40 neurotoxicity via repressing small G-protein-mediated inflammation, and other metabolites of RE 568 also exhibit potent antioxidative ability against Aβ-induced oxidative stress. Importantly, stronger effects on repressing the Aβ40-induced cell death, inflammation, and oxidative stress are performed by RE 568 than that by the equal levels of lovastatin, which results from a potent synergism made up of monacolin K, antioxidants, and anti-inflammatory agents. The present study is the first report to demonstrate the potent synergistic protection of RMR against Aβ40 neurotoxicity, which would cause RMR to be developed as potential and novel functional food for the prophylaxis of AD pathogenesis. [ABSTRACT FROM AUTHOR]

Monacolin K, an inhibitor for cholesterol synthesis, is the secondary metabolite of Monascus species. The formation of the secondary metabolites of the Monascus species is affected by cultivation environment and method. This research uses sweet potato ( Ipomoea batatas), potato ( Solanum tuberosum), casava ( Manihot esculenta), and dioscorea ( Dioscorea batatas) as the substrates and discusses the best substrate to produce monacolin K. The results show that Monascus purpureus NTU 301, with dioscorea as the substrate, can produce monacolin K at 2,584 mg kg−1, which is 5.37 times to that resulted when rice is used as the substrate. In addition, more amount of yellow pigment can be found in Monascus-fermented dioscorea than in Monascus-fermented rice. The certain composition of yellow pigment is identified as monascin, which has been shown as an antiinflammation agent exhibiting potent inhibitory effects on 12- O-tetradecanoylphorbol-13-acetate (TPA)-induced inflammation in mice in previous studies. Therefore, dioscorea is concluded to be the best substrate for Monascus species to produce the cholesterol-lowering agent—monacolin K and antiinflammation agent—monascin. [ABSTRACT FROM AUTHOR]