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The differences in volatile flavor compounds (VFCs) between Monascus -solid-state fermented Tartary buckwheat (MSFTB) and Monascus -liquid-state fermented Tartary buckwheat (MLFTB) were investigated using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The study revealed several significant differences in the composition and abundance of VFCs between the two states. Compared to MSFTB, MLFTB exhibited notable increases in various elements including protein, crude fat, total flavonoids, total polyphenols, Monacolin K, Monascus pigments. Principal component analysis demonstrated significant increases in the production of specific VFCs in MLFTB compared to MSFTB. A total of 25 VFCs were identified through GC-IMS, including 9 esters, 7 alcohols, 5 ketones, and 4 aldehydes. The content of pleasant VFCs in MLFTB was significantly higher than in MSFTB. These compounds served as both VFCs and key aroma components during fermentation. In conclusion, the Monascus fermentation state played a crucial role in enhancing the flavor quality of Tartary buckwheat. [Display omitted] • Fermentation state affected flavor and overall quality of Monascus fermented products. • Significant differences were observed in the key VFCs between MSFTB and MLFTB. • The concentration of aroma compounds in MLFTB was notably higher compared to MSFTB. [ABSTRACT FROM AUTHOR]

This study compared the nutritional components, isoflavones, and antioxidant activities by solid-sate fermentation of Apios americana Medikus (AAM) with seven different fungi. The total fatty acid contents increased from 120.5 mg/100 g (unfermented AAM, UFAAM) to 242.0 to 3167.5 mg/100 g (fermented AAM, FAAM) with all fungi. In particular, the values of total fatty acids were highest (26.3-fold increase) in the FAAM with Monascus purpureus. The amount of total free amino acids increased from 591.69 mg/100 g (UFAAM) to 664.38 to 1603.07 mg/100 g after fermentation except for Monascus pilosus and Lentinula edodes. The total mineral contents increased evidently after fermentation with M. purpureus, F. velutipes, and Tricholoma matsutake (347.36 → 588.29, 576.59, and 453.32 mg/100 g, respectively). The UFAAM predominated isoflavone glycosides, whereas glycoside forms were converted into aglycone forms after fermentation by fungi. The bioconversion rates of glycoside to aglycone were excellent in the FAAM with M. pilosus , M. purpureus , F. velutipes , and T. matsutake (0.01 → 0.69, 0.50, 0.27, and 0.31 mg/g, respectively). Furthermore, the total phenolic contents, total flavonoid contents, and antioxidant activities by the abovementioned FAAM were high except for L. edodes. This FAAM can be used as a potential food and pharmaceutical materials. [Display omitted] • Apios (Apios americana Medikus) was solid-state fermented with seven different fungi. • The total fatty acid contents of AAM were increased after fermentation. • Among amino acids, the content of glutamic acid was increased after fermentation with fungi. • Monascus pilosus in AAM greatly converted isoflavone glycosides into aglycones. • The FAAM with Monascus purpureus had the highest TPC, TFC, and antioxidant activities. [ABSTRACT FROM AUTHOR]

Monascus species are functional fermentation fungi with great potential for selenium (Se) supplementation. This study investigated the effects of Se bio-fortification on the growth, morphology, and biosynthesis of Monascus ruber M7. The results demonstrated a significant increase in the yield of orange and red Monascus pigments (MPs) in red yeast rice (RYR) by 38.52% and 36.57%, respectively, under 20 μg/mL of selenite pressure. Meanwhile, the production of citrinin (CIT), a mycotoxin, decreased from 244.47 μg/g to 175.01 μg/g. Transcriptome analysis revealed significant upregulation of twelve genes involved in MPs biosynthesis, specifically MpigE , MpigF , and MpigN , and downregulation of four genes (mrr3 , mrr4 , mrr7 , and mrr8) associated with CIT biosynthesis. Additionally, three genes encoding cysteine synthase cysK (Log 2 FC = 1.6), methionine synthase metH (Log 2 FC = 2.2), and methionyl-tRNA synthetase metG (Log 2 FC = 1.8) in selenocompound metabolism showed significantly upregulated. These findings provide insights into Se biotransformation and metabolism in filamentous fungi. [Display omitted] • Sodium selenite greatly promoted spore production in Monascus. • Se pressure regulates the biosynthesis of secondary metabolites in Monascus. • The biosynthesis of orange and red Monascus pigments was significantly enhanced. • Two key genes, metH and metG , were significantly up-regulated in selenite metabolism. • Transcriptome analysis reveals the mechanism of selenite metabolism in Monascus. [ABSTRACT FROM AUTHOR]

The present study aimed to explore the key volatile compounds (VCs) that lead to the formation of characteristic flavors in ripe Pu-erh tea (RIPT) fermented by Monascus purpureus (M. purpureus). Headspace solid-phase microextraction coupled with gas chromatography/mass spectrometry (HS-SPME-GC-MS), orthogonal partial least square-discriminant analysis (OPLS-DA) were employed for a comprehensive analysis of the VCs present in RIPT fermented via different methods and were further identified by odor activity value (OAV). The VCs 1,2-dimethoxybenzene, 1,2,3-trimethoxybenzene, (E)-linalool oxide (pyranoid), methyl salicylate, linalool, β-ionone, β-damascenone were the key characteristic VCs of RIPT fermented by M. purpureus. OAV and Gas chromatography-olfactometry (GC-O) further indicated that β-damascenone was the highest contribution VCs to the characteristic flavor of RIPT fermented by M. purpureus. This study reveals the specificities and contributions of VCs present in RIPT under different fermentation methods, thus providing new insights into the influence of microorganisms on RIPT flavor., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Adjunct cultures strongly determined the distinguishing sensorial and nutritional characteristics of cheeses. Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by the co-fermentation of Ligilactobacillus salivarius AR809 were investigated. The AR809 significantly increased the contents of soluble nitrogen, small peptides (<1200 Da), free amino acids, and casein degradation degree in the resulting cheese. Furthermore, AR809 significantly promoted the formation of methyl ketones during cheese maturation. Based on untargeted metabolomics analysis, metabolites related to fatty acids metabolism and lysine degradation were highly enriched in Monascus-rich region of cheese. AR809 was primarily engaged in amino acid metabolism, promoting the synthesis of amino acids and dipeptide. L. salivarius and Monascus co-fermentation produced more beneficial bioactive metabolites involved in amino acids and lipid metabolisms than Monascus used alone in cheese ripening. Therefore, as adjunct culture, L. salivarius AR809 exhibited tremendous potential in improving nutrition and flavor quality during cheese ripening., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Graphical abstract Highlights • Rutin and its derivative affect citrinin production by Monascus in some media. • Rutin was less effective in reducing the yield of citrinin. • Troxerutin and α-glucosylrutin showed a greater reduction of citrinin production. • This method for removing citrinin is simple, stable, safe, reliable, and effective. Abstract 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%. [ABSTRACT FROM AUTHOR]

[Display omitted] • Pericarpium Citri Reticulatae was fermented with Monascus and Saccharomyces. • Metabolomics revealed the dynamic changes of metabolites of fermented PCR. • d -Limonene, γ-terpinene, Pro, Arg, and Ser contribute the most to the PCR flavor. • Ten metabolic pathways were related to the conversion of 55 differential metabolites. • Five hydrolases participated in the release and conversion of PCR active ingredients. A co-fermentation strategy was explored to rapidly improve the characteristic components and quality of Pericarpium Citri Reticulatae (PCR) using Monascus anka and Saccharomyces cerevisiae , and the enzymatic mechanism was investigated. The results showed that the free flavonoid content of fermented PCR was 48.12% higher than that of unfermented PCR after 12 days of co-fermentation, resulting in stronger antioxidant activity. d -Limonene, γ-terpinene, proline (Pro), arginine (Arg), and serine (Ser) contributed the most to the flavors of citrus, herb, and sweet citrus based on odor and taste activity value analysis. Metabolomics and multivariate statistics showed that 55 components were differentially metabolized during co-fermentation, and ten metabolic pathways were closely related to metabolism. Furthermore, five hydrolases participated in the release and conversion of the active ingredients. This study provides an effective processing method for PCR and is conducive to the development of new PCR functional health foods. [ABSTRACT FROM AUTHOR]

There are both soluble and insoluble-bound forms of phenolics in tea-leaf products. In order to increase total soluble phenolics contents, guava leaves tea (GLT) was first fermented with Monascus anka and Saccharomyces cerevisiae , and then hydrolyzed with complex enzymes. The changes in phenolics profiles, antioxidant activities and inhibitory effect on α -glucosidase in processed GLT were investigated. Compared with the un-fermented GLT, fermentation and complex enzymatic processing (FE) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively. After the FE, a major proportion of phenolics existed in the soluble form. Quercetin was released in the highest amount among different phenolics. In addition, soluble phenolic extracts from GLT following FE exhibited a highest antioxidant activity and inhibitory effect on α -glucosidase. The paper suggested an improved method for processing GLT into high-value products rich in phenolics and flavonoids aglycones with enhanced health benefits. [ABSTRACT FROM AUTHOR]

A simple, accurate and specific high-performance liquid chromatography (HPLC) method has been developed and validated for simultaneous determination of sesamol, sesamin, asarinin and sesamolin in Monascus aged vinegar. The effects of acid hydrolysis and four heating treatments on the components content in Monascus aged vinegar were discussed. The results showed that the isomerisation of sesamin to asarinin, and decomposition of sesamolin to sesamol significantly increased, regardless of heating or acid hydrolysis. Thermal processes and acid hydrolysis increased the content of sesamol and asarinin, respectively, but severe thermal processes resulted in the loss of total sesame lignans. Sesamol and asarinin reached the highest (2.720 ± 0.202 μg/mL and 2.064 ± 0.075 μg/mL) for autoclaving (125 °C, 15 min) and acid hydrolysis (25 °C, 15 min, nature pH), respectively. Therefore, autoclaving and acid hydrolysis were considered as the optimal way to obtain higher content of sesamol and asarinin. [ABSTRACT FROM AUTHOR]

Sugarcane bagasse (SCB) hydrolysate could be an interesting source for red pigment production by Monascus ruber Tieghem IOC 2225. The influence of different wavelength of light-emitting diode (LED) at 250 μmol.m −2 .s −1 of photon flux density on red pigment production by M. ruber in glucose-based medium was evaluated. Then, SCB hydrolysate was used as carbon source under the previously selected light incidence conditions. In glucose-based medium, the highest pigment production was achieved in fermentation assisted with orange LED light (8.28 UA 490nm ), white light (8.26 UA 490nm ) and under dark condition (7.45 UA 490nm ). By using SCB hydrolysate-based medium, the highest red pigment production (18.71 AU 490nm ) was achieved under dark condition and the glucose and cellobiose present in the hydrolysate were metabolized. SCB enzymatic hydrolysate was demonstrated to be a promising carbon source for high thermal stability red pigment production (activation energy of 10.5 kcal.mol −1 ), turning an interesting alternative for implementation in biorefineries. [ABSTRACT FROM AUTHOR]

This work aims to investigate the effects of carbohydrate-hydrolysing enzymes on the release of phenolics in oat fermentation with Monascus anka . There were good correlations between phenolic content and α -amylase, xylanase and FPase activities. A high level of α -amylase activity (141.07 U/g) was observed, while xylanase (2.40 U/g), total cellulase (0.52 U/g) and β -glucosidase activities (0.028 U/g) were relatively low in the fermentation system. The phenolic content of oat powder treated with crude enzyme from fermented oats significantly increased, especially that of the ferulic acid in the insoluble fraction and the vanillic acid in the soluble fraction. The surface SEM morphology of the oats showed that the cell wall structure was damaged by the crude enzyme treatment, which led to the release of phenolics. This study could provide metabolic understanding for optimization of phenolic compounds which could more efficiently increase the nutrition of oat intended for functional food ingredients. [ABSTRACT FROM AUTHOR]

Water-soluble Monascus yellow pigment (WSMYP) prepared from monascorubin is widely used in the food industry. However, the structure and composition of this pigment has been unclear until now. In the present study, the components of WSMYP has been identified by means of HPLC coupled with a photodiode-array detector (PAD) and an evaporative light scattering detector (ELSD), HPLC/ESI-MS-MS, and high resolution ESI-MS (HR-ESI-MS). Eight compounds have been separated from WSMYP and unambiguously structurally characterized; namely, monascin, ankaflavin and six novel compounds with molecular weights/structural formulae of 356/C 21 H 24 O 5 , 376/C 21 H 28 O 6 , 384/C 23 H 28 O 5 , 404/C 23 H 32 O 6 , 437/C 21 H 27 NO 7 S, and 465/C 23 H 31 NO 7 S. Compounds 3 (376/C 21 H 28 O 6 ), 7 (437/C 21 H 27 NO 7 S), and 8 (465/C 23 H 31 NO 7 S) are the main components in WSMYP with contents of 55.8%, 16.5%, and 10.1%, respectively. These results provide useful information for further bioactivity studies and industrial application of WSMYP. [ABSTRACT FROM AUTHOR]

• A new isolated strain of Talaromyces amestolkiae. • Production of acidic stability of azaphilone alkaloid. • Terminal carboxylation of branched carbon chain of azaphilone. • Application as natural food colorant in acidic foods. Red Monascus pigments, a series of natural azaphilone alkaloids, have been utilized in China as a traditional food colorant for over 1000 years. However, instability under an acidic condition is its drawback. A new strain of Talaromyces amestolkiae was isolated in the present work, which produced the azaphilone talaromycorubrin and the corresponding azaphilone alkaloid (N -MSG-talaromycorubramine) exhibiting good stability even at pH below 3. The azaphilone alkaloid with acidic stability, an alternative of Chinese traditional red Monascus pigments, is potential for application as natural food colorant in acidic foods. The acidic stability of azaphilone alkaloid also benefits for direct fermentation of N -MSG-talaromycorubramine under a low pH condition. More importantly, correlation relationship between the terminal carboxylation of branched carbon chain of azaphilone and the stability of azaphilone alkaloids under an acidic condition is set up for the first time, which makes designing other acidic stable azaphilone alkaloids via genetic engineering become possible. [ABSTRACT FROM AUTHOR]

Red koji , which refers the solid culture grown koji mold on the steamed rice, is one of the ingredients of Asian fermented foods including the Japanese spirit shochu . This study was aimed at elucidating the characteristic flavor and key volatile compounds of red koji-shochu as well as the mechanism of their formation. Sensory evaluation showed that red koji-shochu has the distinctive flavors cheese, sour, milky, and oily. Fifteen key volatile compounds of red koji-shochu were identified by gas chromatography–mass spectrometry and high-performance liquid chromatography, and by comparison between red koji-shochu and white koji-shochu , as another typical shochu . The mash analysis revealed that ketone compounds and short-chain acids derive from red koji . Furthermore, although other key compounds were produced by yeast, it is highly likely that their concentrations were affected directly or indirectly by the high activities of protease and lipase in red koji . [ABSTRACT FROM AUTHOR]

• Monascus pigments (MPs) lakes with CaCO 3 as matrix were developed. • Two red Monascus pigments were separated and successfully formed lakes with CaCO 3. • The addition of MPs rendered a transformation of calcite to vaterite in the lake. • The lake formation was an endothermic reaction. • Electrostatic attraction between Ca2+ and Glu residue drove the lake formation. Monascus pigments (MPs) were adsorbed using calcium carbonate to produce CaCO 3 -MPs lakes. The fundamental properties and formation mechanism of the lakes were investigated. Results indicated that CaCO 3 displayed a high enough affinity for the MPs to form colorant lakes, while the MPs tended to transform the CaCO 3 crystals from calcite to vaterite. The adsorption of MPs by CaCO 3 followed the Freundlich isothermal model with n value higher than 1, confirming it as physical adsorption. The ΔG0 (−29 to ∼−33 kJ/mol) and ΔH0(30–55 kJ/mol) indicated that lake formation was a spontaneous and endothermic process. UV/Vis spectroscopic analysis verified the complex formation between Ca2+ and MPs via physical bonding, suggesting a possible attraction between the Ca2+ and glutamate residues of the MPs. EDS showed that the MPs were trapped inside the particles. FTIR spectroscopy and XPS further confirmed that the physical bonding was the primary driving force behind the lake formation. [ABSTRACT FROM AUTHOR]

The fungus Penicillium sclerotiorum produces sclerotiorin, an orange compound closely related to the useful food coloring pigments produced by Monascus species. The high productivity, together with several biological activities reported for sclerotiorin highlights its potential application in food industry. In this work, sclerotiorin was obtained as the major metabolite produced in liquid fermentation by P. sclerotiorum standing for 30% of the fungal dry extract. Modulation of sclerotiorin color was accomplished by biotransformation using Beauveria bassiana generating a red derivative with 13.8% yield. Color modification was caused by fungal-mediated substitution of oxygen by nitrogen in the pyrone ring changing the molecule’s chromophore. A derivative, 1-methyl sclerotiorin was synthesized from sclerotiorin using diazomethane and fed to B. bassiana . In this case, substituent at C-1 avoided heteroatom substitution. Sclerotiorin derivatives obtained in the present show the great potential of sclerotiorin derivatives as food colorants. [ABSTRACT FROM AUTHOR]

Citrinin is a nephrotoxic mycotoxin which can be synthesized by Monascus mold during the fermentation process in foods. Monascus , generally described as red mold, is a red-pigmented filamentous fungus attracting a great interest for the production of natural dyes and cholesterol-lowering statins. We individuated a specie of Monascus producing high amount of natural dyes. However, this high pigmentation was correlated with the production of citrinin. Peculiar magnetic nanoparticles, synthesized in-house and called “Surface Active Maghemite Nanoparticles” (SAMNs), are proposed as an efficient and reliable mean for citrinin removal from Monascus treated foods. The nanomaterial efficiency for citrinin binding was proved on Monascus suspensions, and SAMN@citrinin complex was characterized by Mӧssbauer spectroscopy and magnetization measurements, showing that SAMNs resulted structurally and magnetically well conserved after citrinin binding. SAMNs are excellent and stable magnetic nano-carrier for toxin removal, which can be applied in food industry. [ABSTRACT FROM AUTHOR]

Soy germ rich in isoflavones has attracted much attention for health-promoting characteristics. An effective approach via Monascus aged vinegar soaking was adopted to enhance the aglycone amount. The profiles and interconversion of soy germ isoflavones via Monascus aged vinegar soaking were investigated, and the distribution in vinegars were also explored. The aglycones were dramatically increased by 40.76 times. Concomitantly, β-glycosides and malonylglycosides were significantly decreased. The proportion of aglycones presented a sharp increase with the endogenous β-glucosidase activity at the initial 4 h incubation. There appeared to be correlations between β-glucosidase activity and the hydrolysis of conjugated isoflavones. The results demonstrated that the reactions of decarboxylation, de-esterification and de-glycosylation were involved in the Monascus aged vinegar soaking, supporting synergistic effects of enzymolysis by endogenous β-glucosidase from soy germ and acid hydrolysis of vinegars. Soaking by vinegar is a promising pathway for preparing aglycone-rich soy germ. [ABSTRACT FROM AUTHOR]

• Integrated fermentation system (IFS) was established with microparticle & surfactant. • IFS improved Monascus mycelial morphology and membrane permeability. • Triton X-100 induced the polyketide oxidation of monascopyridine A and B. • Increasing respiratory and antioxidase activities promoted pigment biosynthesis. • IFS up-regulated genes expression for red pigments biosynthesis. Monascus red pigments are widely used in the food industry, mainly as intracellular red pigments. The low yields of extracellular red pigments (ERPs) make them unsuitable for large-scale industrial production. Herein, a novel integrated fermentation system (IFS) consisting of sodium starch octenyl succinate and Triton X-100 was explored for increasing yield, resulting in an ERP yield of 126.7 U/mL, 82.6% higher production than controls (69.4 U/mL). Major ERP components in control fermentations were monascopyridine A and monascopyridine B, but dehydro derivatives, rubropunctamine and monascorubramine, predominated in the test fermentations, presumably due to polyketide oxidation induced by Triton X-100. Improvement of hyphal morphology, membrane permeability, respiratory activity, and gene expression for red pigment biosynthesis is likely to be critical to increase yield and change the compositions. This study provides an effective strategy to accelerate the biosynthesis and secretion of Monascus pigments. [ABSTRACT FROM AUTHOR]

Highlights: [•] Monascus-fermented grain extracts (MFGEs) had a natural statin and co-enzyme Qs. [•] MFGEs showed antioxidative potential beyond lipid lowering effect in hyperlipidemic rats. [•] MFGEs may be used as a new nutraceuticals without statin-induced CoQ10 deficiency. [ABSTRACT FROM AUTHOR]

Abstract: Cigarette smoke (CS) exposure may cause oxidative stress in the lung, leading to cell death and long-term injury. Monascus adlay (MA) with antioxidant components produced by inoculating adlay (Cois lachrymal-jobi L. var. ma-yuen Stapf) with Monascus purpureus may protect lung against CS-induced lung injuries in rats. MA and lovastatin had higher antioxidant activities than either M. purpureus or adlay. CS exposure caused significant lung damage, as evidenced by higher levels of reactive oxygen species (ROS), neutrophil infiltration, dityrosine and 4-HNE, as well as lower levels of Mn-superoxide dismutase and catalase expression. Lung tissues with CS exposure had higher levels of ER stress, apoptosis, autophagy and emphysema-related placenta growth factor (PlGF) expressions. All CS-induced injuries were significantly suppressed by MA supplements. MA would be a beneficial nutritional therapy to ameliorate CS-induced lung injury via preserving antioxidant defense mechanisms, decreasing oxidative stress and inhibiting ER stress, autophagy, apoptosis and emphysema-related risk factor. [Copyright &y& Elsevier]

Abstract: A study was undertaken to evaluate whether the interaction between Monascus-fermented products and lovastatin contributes to increased risk of rhabdomyolysis. Rhabdomyolysis is a potentially dangerous side effect of statin drugs. In this study with hyperlipidemic hamsters fed lovastatin only, lovastatin with 1-fold red mold dioscorea (RMD), and lovastatin, the functional components of red mold fermented products, HMG-CoA reductase inhibitors, did not exacerbate pre-existing diseases, and actually helped in improving existing disease conditions, respectively, as compared with the control. Administration of RMD, alone or in combination with lovastatin did not cause significant rhabdomyolysis as assessed by measuring the levels of creatinine phosphokinase. Further, we did not find any study that clearly implicates the involvement of RMD, which have long been considered a food product, in liver and kidney toxicity. RMD alone or in combination with lovastatin, does not increase the risk of rhabdomyolysis, even when administered at a high dosage (including HMG-CoA reductase inhibitors >75mg/day/adult). [Copyright &y& Elsevier]

Abstract: Forty-seven amine derivatives of Monascus pigment were produced via a series of fermentation and chemical derivation. Their anti-obesity activities were determined using cellular and mice tests. Among the derivatives, 16 derivatives showed an inhibitory activity against adipogenic differentiation in 3T3-L1 cells. Both the number and droplet size of fatty cells was reduced by treatment with the inhibitory derivatives. The derivatives of 4-phenylbutylamine (PBA) (2.5μM) and 2-(p-toyly) ethylamine (TEA) (12.5μM) caused approximately 40% inhibition. The transcription factors PPARγ and C/EBPα were down-regulated by the PBA derivative and the TEA derivative at 10μM. When a high fat diet (HFD) supplemented with either 0.1mg PBA derivative/g-mouse/day (PBA 0.1) or 0.4mg TEA derivative/g-mouse/day (TEA 0.4) was fed to C57BL/6 mice, weight gain was reduced by 47.7% and 59.5%, respectively, compared to the HFD group. The smallest epididymal adipose tissue (EAT) size was obtained for the TEA 0.2 (HFD supplemented with 0.2mg TEA/g-mouse/day) group and confirmed by micro-CT images. Supplementation of TEA derivative reduced the total cholesterol content in mice serum, especially LDL. Thus, HTR values increased and AI values decreased, indicating that the supplement has an anti-obesity effect. [Copyright &y& Elsevier]

Abstract: A reversed-phase HPLC method with fluorescence detection for the determination of two Monascus metabolites, monasfluore A (MFA) and monasfluore B (MFB), in red yeast rice was carried out. Optimum conditions for the extraction and chromatographic separation were investigated. The method was validated through the following performance criteria: linearity, stability, limit of detection (LOD), quantification (LOQ), etc. This assay was successfully used for determination of the MFA and MFB in 20 samples inoculated from different Monascus sp. The results revealed that significant variations were demonstrated in the contents of the MFA and MFB in these samples. The high contents of both MFA and MFB in sample 13 were found to be 81.400 and 26.300mgg−1, respectively. The low contents of both MFA and MFB in sample 14 were also found to be 0.010 and 0.003mgg−1, respectively. [Copyright &y& Elsevier]

Abstract: Genus Monascus is one of the most important microorganisms in the fermentation industry in Asia. However, only a little attention has been paid to the proteinases produced by this fungus and their role in the fermentation process. The main objective of this study was to purify and characterise acid proteinases produced by Monascus pilosus. Two acid proteinases (MpiAP1 and MpiAP2) were purified to homogeneity. Both purified enzymes, MpiAP1 and MpiAP2, were monomeric structures with molecular masses of around 43 and 58kDa, respectively. The former was an acidic non-glycoprotein, whereas the latter was an acidic glycoprotein with 27% carbohydrate content. Although amino-terminal amino acid sequence analysis of both enzymes (MpiAP1 and MpiAP2) of 20 amino acid length showed over 90% similarity, their amino-terminal amino acids were different from each other. Both enzymes were optimally active at 55°C and at pH 2.5–3.0 against casein or human haemoglobin. The T 1/2 values of MpiAP1 and MpiAP2 were 65 and 70°C, respectively. Both of the enzymes were completely inhibited by pepstatin A, and markedly by SDS. MoO3 also showed a partial inhibition of both enzymes. Milk casein and haemoglobin were good substrates for these enzymes. Eleven cleavages were detected using the oxidised insulin B-chain as a peptide for the proteolytic specificity test of MpiAP1, while seven cleavages were detected for MpiAP2. [Copyright &y& Elsevier]

Abstract: Monascus fermented soybeans (MFS) were prepared by solid state fermentation. MFS showed higher solubility than the unfermented control within the acidic pH region but showed the opposite trend at pH 7 and 9. Although the emulsifying activity index of MFS was lower than that of the control, MFS had significantly higher emulsion stability at pH 7 and 9. Significant protein hydrolysis took place during fermentation, and the proportion of peak area less than 1.35kDa was greatly increased in MFS. Whole soymilk prepared from MFS contained monacolin K (475μg/g), and was enriched in isoflavone aglycones. Neither homogenisation nor pasteurisation caused significant changes in the isoflavone and monacolin K contents of the Monascus fermented soymilk. Total phenol content and ABTS radical scavenging activity were significantly higher in the Monascus fermented soymilk than in the control soymilk. [Copyright &y& Elsevier]

Abstract: Anka rice (AR), previously inoculated with Monascus purpureus, was added during manufacturing of low-nitrite Chinese sausages. Chemical compositions and water activities of sausages were not affected. “L”, “a”, and “b” values of sausages with less nitrite (25ppm) and 0.5% AR added were not significantly different from those with more nitrite (100ppm) added. Colours of the sausages without AR were light red whereas those with AR added were darker red. Addition of AR did not inhibit lipid oxidation. Higher VBN (volatile basic nitrogen) values of the samples with AR added were observed. With addition of AR, the nitrite degrading rate was retarded. Microbial counts of the sausages with AR added were significantly higher than those of the controls (100ppm nitrite). The low-nitrite Chinese sausage with addition up to 1.5% AR was acceptable when stored at 4°C for 28days. [Copyright &y& Elsevier]

Abstract: The fermented products of Monascus sp. are known for their antihypercholesterolaemic effects, however, their antioxidant activities are different from those of many plant-derived foods. To evaluate the effect of ginger addition into the medium on the antioxidant activity of Monascus pilosus fermented products, we cultured uninoculated PDB medium (PDB), inoculated PDB medium (MP), uninoculated ginger-containing medium (PDBG), and inoculated ginger-containing medium (MPG). The broth and mycelia were collected, freeze-dried, and extracted to evaluate their free radical scavenging activities, inhibition of peroxidation, phenolic content, inhibition of DNA damage, cellular antioxidant activity, and expression of the antioxidant enzymes. The results showed that MPG had significantly higher antioxidant activity than PDB, MP, and PDBG at all fermentation time points. Moreover, the fermentation process significantly increased the antioxidant activities of MPG. After the inherent level of antioxidant capacity was increased, the modified M. pilosus fermented product demonstrated a higher anti-atherosclerotic value than the unmodified product. [Copyright &y& Elsevier]

[Display omitted] • Monascus treatment promoted the release of free amino acid from fish protein. • Monascus treatment enhanced the decomposition of fish protein during digestion. • Monascus treatment reduced ammonia and indole during fermentation of fish protein. • Monascus -treated fish protein improved the SCFA release and microbial community. The aim of this study was to investigate the digestion and fermentation properties of fish protein fermented by Monascus. Semi-dried fish was fermented by applying Monascus purpureus Went M 3.439. Our results show that the Monascus fermentation of the fish protein enriched the free amino acids and achieved a relatively higher glutamate content than the control group. The Monascus treatment promoted the decomposition of the fish protein during in vitro digestion, reduced the ammonia and indole content and tended to increase the propionic acid content during in vitro fermentation. The Monascus treatment considerably changed the gut microbiota composition, and particularly increased the relative abundance of Parabacteroides in the in vitro fermentation model of human distal colon. Consumption of Monascus fermented fish protein could result in positive changes in fermentation metabolites and gut microbiota, which brings potential health benefits. [ABSTRACT FROM AUTHOR]

• Chemical structure and pH stability of Talaromyces amestolkiae natural colorants were studied. • Five amino-hexanedioic acid azaphilone colorants were detected. • T. amestolkiae colorants were stable in range of pH from 3 to 11. • T. amestolkiae colorants showed negative halochromism properties. Currently, the ability to produce several kinds of water-soluble red natural colorants makes the genus Talaromyces particularly important to the dye industry, which can be an alternative to the use of harmful synthetic colorants. In this study, colored compounds produced by Talaromyces amestolkiae were extracted, characterized chemically and the color stability of the fermented broth without any extraction procedure was further evaluated over pH variation. Five azaphilones compounds were detected by Ultrahigh Performance Liquid Chromatography-Mass Spectrometry system, all being complexes of the fatty acid amino-hexanedioic acid and azaphilone Monascus colorants. The color of the fermented broth was stable at a wide range of pH (3–9). Furthermore, T. amestolkiae colorants precipitated through hydrolysis of key chemical groups at extremely acidic (pH 1) and lose red color in extremely basic (pH 13) medium, showing negative halochromism. Nevertheless, these findings enhance the industrial relevance of azaphilone colorants produced by biotechnological process. [ABSTRACT FROM AUTHOR]

Abstract: Monascus products have been widely used as food additives and pharmaceuticals. Citrinin is a toxic metabolite produced during the Monascus fermentation. In this work, a quick extraction method with ultrasonic treatment was studied for a complete extraction of citrinin from the fungi cells. Furthermore, the proposed HPLC method has the advantage of the simultaneous determination of Monascus pigments and citrinin without sample pretreatment. Under the optimized HPLC conditions, a baseline resolution of pigments, citrinin and other catabolites was achieved. The detection limit of citrinin reached 0.5ngmL−1 (S/N >3/1) with a fluorescence detector (FD). Eight Monascus pigments were detected, with photodiode array detector (PAD), two of which not yet described. The HPLC fingerprint profile of the eight Monascus pigments and citrinin appears significant for the quality control of the Monascus product. [Copyright &y& Elsevier]

Abstract: Solid-state bioprocessing of soybean by Monascus is a biotechnological strategy to produce Monascus-fermented soybeans (MFS) with more beneficial components. The objective of this study was to evaluate the antioxidant properties of cold and hot water extracts from MFS as compared to uninoculated soybeans. With regard to the EC50 values of antioxidant activities, the effectiveness of cold water extracts was in a descending order: soybeans>MFS-31527>MFS-31499 whereas that of the hot water extracts: soybeans∼MFS-31499>MFS31527. Cold water extracts showed higher reducing power and lower scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals than hot water extracts. For both extracts, MFS and soybeans showed comparable effective chelating abilities on ferrous ions. Total phenols were the major naturally occurring antioxidant components found. For both extracts, soybeans were more effective in antioxidant activity and scavenging ability on DPPH radicals whereas MFS-31499 and MFS-31527 were more effective in reducing power and scavenging ability on hydroxyl radicals. Based on the results obtained, MFS-31499, MFS-31527 and soybeans were relatively effective in the antioxidant properties assayed and might be potential antioxidants for application in food products. [Copyright &y& Elsevier]

Abstract: The quenching effects of commercial available natural colorants against reactive oxygen species (ROS) were investigated. The effectiveness was evaluated by measuring the quenching ratio of chemiluminescence (CL) intensity with each colorant on luminol or methyl-6-(p-methoxyphenyl)-3,7-dihydroimidaz[1,2-a]pyrazin-3-one CL induced by ROS. As a result, the grape seed extracts and polyphenolics dose-dependently quenched CL. The quenching effects of grape seed extract A at 1mg/ml for superoxide, singlet oxygen, hydroxyl radical, hypochlorite ion and linolenic acid peroxide were 81.1±0.5%, 95.7±0.4%, 99.3±0.3%, 27.7±4.2% and 88.3±1.0%, respectively (n =3). Except for chalcone, the polyphenolics, such as pelargonidin, cyanidin, delphinidin and trans-resveratrol, also showed the high quenching effects against ROS. These results suggested that the grape seed extract might be useful as a multi-functional food additive. Moreover, the quenching effects of several natural colorants were measured to screen new multi-functional food additives which can effectively quench ROS. Among the extracts from monascus red, gardenia yellow, blue and red radish, the red radish extract showed high quenching effects against hydroxyl radical and linolenic acid peroxide. [Copyright &y& Elsevier]

Monascus purpureus was inoculated into cooked adlay and new products, monascal dehulled adlay (MDA) and monascal polished adlay (MPA), were produced after fungal fermentation. MDA contained higher protein and lower carbohydrate contents than MPA. However, no difference was found in crude ash, fat and fibre contents. During storage at 25 °C, the acid and peroxide values of these two products significantly increased at month six. At months 0–3, the contents of coixenolide, monacolin K and γ-aminobutyric acid in MDA and MPA were in the range of 532–540 μg g-1, 1.05–1.13 mg g-1 and 489 ∼ 497 μg g-1, respectively, but at month six, decreased to 487–497 μg g-1, 0.71–0.84 mg g-1 and 397–419 μg g-1, respectively. Three major fatty acids found were in descending order of oleic, linoleic and palmitic acids. At month six, the percentages of oleic and linoleic acids significantly decreased. Based on the results obtained, MDA and MPA were slightly different in proximate composition and comparable in their content of functional components and their fatty acid profiles. Also, these two products were shelf stable at 25 °C for three months. [Copyright &y& Elsevier]

• Transcriptome analysis of Monascus treated with and without genistein. • The genistein-treated group showed 378 downregulated and 564 upregulated genes. • Genes orf5 , pksCT , orf3 , and orf1 were downregulated in the treated group. • The method to reduce citrinin production is a simple and straight-forward strategy. Monascus , which is traditionally used in various Asian industries, produces several secondary metabolites during the fermentation process, including citrinin, a toxin whose impact limits the development of the Monascus industry. We have previously found that the addition of 2.0 g/L genistein to Monascus medium reduces citrinin production by approximately 80%. Here, we explored the molecular mechanisms whereby genistein affects citrinin production. We sequenced the Monascus genome and performed transcriptome analysis on genistein-treated and -untreated groups. Comparison between the two groups showed 378 downregulated and 564 upregulated genes. Among the latter, we further examined the genes related to citrinin biosynthesis and quantified them using quantitative real-time polymerase chain reaction (qRT-PCR). Genes orf5 , pksCT , orf3 , orf1 , orf6 , and ctnE were significantly downregulated, demonstrating that genistein addition indeed affects citrinin synthesis. Our results may lay the groundwork for substantial improvements in the Monascus fermentation industry. [ABSTRACT FROM AUTHOR]