Effect of Rice Varieties and Monascus purpureus Fungal Strains in Bioactive Compound Production in Red Yeast Rice
Article Sidebar
Main Article Content
Abstract
This research aimed to study the influence of three rice varieties and two Monascus purpureus strains on the production of bioactive compounds in red yeast rice, such as GABA, monacolin K, and citrinin toxin. The fungal M. purpureus TISTR 3180 and TISTR 3629 were used in the solid-state fermentation process by using Khao Akat, Chor Ratri, and Hawm Bai Tuey rice as the substrates. The results showed that Chor Ratri and Khao Akat rice fermented by M. purpureus TISTR 3629 had the significantly highest levels of GABA and monacolin K at 794.75 mg per 100 g red yeast rice and 24,800 mg per kg red yeast rice, respectively. Citrinin production was not detected in the sample of red yeast rice obtained from the fermentation of Hawm Bai Tuey rice by M. purpureus TISTR 3180. However, red yeast rice samples derived from Khao Akat and Chor Ratri rice fermented by M. purpureus TISTR 3180 and red yeast rice from all three rice varieties fermented by M. purpureus TISTR 3629 showed citrinin content ranging from 0.62 to 7.24 mg per kg. All red yeast rice samples contained citrinin at a safe level for consumption as a dietary supplement according to the announcement of the Food and Drug Administration (FDA), Thailand. It can be concluded that the interaction of the 2 main factors, both rice varieties and fungal strains, had a mutual influence on the production of GABA, monacolin K, and citrinin.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Ajdari, Z., A. Ebrahimpour, M.A. Manan, M. Hamid, R. Mohamad and A.B. Ariff. 2011. Assessment of monacolin in the fermented products using Monascus purpureus FEC5391. Journal of Biomedicine and Biotechnology 2011 (1): 426168. Available: https://doi.org/10.1155/2011/426168.
Blanc, P.J., J.P. Laussac, J. Le Bars, P. Le Bars, M.O. Loret, A. Pareilleux, D. Prome, J.C. Prome, A.L. Santerre and G. Goma. 1995. Characterization of monascidin A from Monascus as citrinin. International Journal of Food Microbiology 27(2-3): 201-213. Available: https://doi.org/10.1016/0168-1605(94)00167-5.
Chen, F. and X. Hu. 2005. Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin. International Journal of Food Microbiology 103(3): 331-337. Available: https://doi.org./10.1016/j.ijfoodmicro.2005.03.002.
Chuang, C.Y., Y.C. Shi, H.P. You, Y.H. Lo and T.M. Pan. 2011. Antidepressant effect of GABA-rich Monascus-fermented product on forced swimming rat model. Journal of Agricultural and Food Chemistry 59(7): 3027-3034. Available: https://doi.org/10.1021/jf104239m.
Eadmusik, S. 2014. Utilization of agricultural residues from Monascus fermentation. KKU Research Journal 19(1): 92-106. [in Thai]
Food and Drug Administration. 2022. Notification of Ministry of Public Health. Available: https://food.fda.moph.go.th/food-law/f2-food-supplement (March 6, 2024). [in Thai]
Gordon, R.Y., T. Cooperman, W. Obermeyer and D.J. Becker. 2010. Marked variability of monacolin levels in commercial red yeast rice products: Buyer beware. Archives of Internal Medicine 170(19): 1722-1727.
Jannoey, P., H. Niamsup, S. Lumyong, T. Suzuki, T. Katayama and G. Chairote. 2010. Comparison of gamma-aminobutyric acid production in Thai rice grains. World Journal of Microbiology and Biotechnology 26: 257-263.
Jirasatid, S., K. Limroongreungrat and M. Nopharatana. 2019. Monacolin K, pigments and citrinin of rice pasta by-products fermented by Monascus purpureus. International Food Research Journal 26(4): 1279-1284.
Kaewsong, K., S. Sripinyowanich, T. Siringam and W. Pongprayoon. 2018. Total and free amino acid profiles in four rice cultivars. Burapha Science Journal 23(3): 1199-1210. [in Thai]
Khan, W., O. Regmi, M. Hasan and B.P. Panda. 2020. Response surface modeling for the enrichment of gamma-aminobutyric acid with a minimum content of citrinin in Monascus-fermented rice. eFood 1(2): 181-187.
Khan, W., P.C. Bhatt and B.P. Panda. 2015. Degradation kinetics of gamma amino butyric acid in Monascus-fermented rice. Journal of Food Quality 38(2): 123-129.
Liang, B., X.J. Du, P. Li, C.C. Sun and S. Wang. 2018. Investigation of citrinin and pigment biosynthesis mechanisms in Monascus purpureus by transcriptomic analysis. Frontiers in Microbiology 9: 1-11. Available: https://doi.org/10.3389/fmicb.2018.01374.
Lin, T.S., S.H. Chiu, C.C. Chen and C.H. Lin. 2023. Investigation of monacolin K, yellow pigments, and citrinin production capabilities of Monascus purpureus and Monascus ruber (Monascus pilosus). Journal of Food and Drug Analysis 31(1): 85-94.
Pattanagul, P., R. Pinthong, A. Phianmongkhol and S. Tharatha. 2008. Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp. International Journal of Food Microbiology 126(1-2): 20-23.
Pengnoi, P., R. Mahawan, C. Khanongnuch and S. Lumyong. 2017. Antioxidant properties and production of monacolin K, citrinin and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus. Food Chemistry and Safety 35(1): 32-29.
Rajasekaran, A., M. Kalaivani and R. Sabitha. 2009. Anti-diabetic activity of aqueous extract of Monascus purpureus fermented rice in high cholesterol diet fed-streptozotocin-induced diabetic rats. Asian Journal of Scientific Research 2(4): 180-189. [in India]
Sanoppa, K., S. Meesangket, W. Aemchalee and P. Wongwan. 2021. Effects of supplementation with pigment powders from Monascus purpureus fermented with pisang awak banana (Musa sapientum Linn.) replace nitrite in fermented pork sausage (nham). The Journal of KMUTNB 31(1): 99-108. [in Thai]
Shimizu, T., H. Kinoshita and T. Nihira. 2007. Identification and in vivo functional analysis by gene disruption of ctnA, an activator gene involved in citrinin biosynthesis in Monascus purpureus. Applied and Environmental Microbiology 73(16): 5097-5103.
Suharna, N., T. Yulinery, N.F. Wulandari, E. Triana and N. Nurhidayat. 2020. High γ aminobutyric acid and low citrinin produced by Monascus purpureus Serasi strain. IOP Conference Series: Earth and Environmental Science 439: 1-9. Available: https://doi.org/10.1088/1755-1315/439/1/012040.
Sulandari, L., T. Utami, C. Hidayat and E.S. Rahayu. 2021. Simultaneous detection of monacolins and citrinin of angkak produced by Monascus purpureus strains using liquid chromatography-mass spectrometry (LC-MS/MS). Food Research 5(1): 349-356. [in Malaysia]
Vendruscolo, F., R.M.M. Bühler, J.C. de Carvalho, D. de Oliveira, D.E. Moritz, W. Schmidell and J.L. Ninow. 2016. Monascus: A reality on the production and application of microbial pigments. Applied Biochemistry and Biotechnology 178(2): 211-223.
Wang, J.J., C.L. Lee and T.M. Pan. 2003. Improvement of monacolin K, gamma-aminobutyric and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601. Journal of Industry Microbiology and Biotechnology 30(11): 669-676.
Wang, J.J., C.L. Lee and T.M. Pan. 2004. Modified mutation method for screening low citrinin-producing strains of Monascus purpureus on rice culture. Agricultural and Food Chemistry 52(23): 6977-6982.
Wei, W., C. Li, Y. Wang, H. Su, J. Zhu and D. Kritchevsky. 2003. Hypolipidemic and anti-antherogenic effects of long-term cholestin (Monascus purpureus fermented rice, red yeast rice) in cholesterol fed rabbits. The Journal of Nutritional Biochemistry 14(6): 314-318.
Wong, R.W.K. and B. Rabie. 2008. Chinese red yeast rice (Monascus purpureus-fermented rice) promotes bone formation. Chinese Medicine 3(4): 1-6. Available: https://doi.org/10.1186/1749-8546-3-4.
Zhao, A., X. Hu, C. Chen and X. Wang. 2016. Extracellular expression of glutamate decarboxylase B in Escherichia coli to improve gamma-aminobutyric acid production. AMB Express 6(55): 1-13. Available: https://doi.org/10.1186/s13568-016-0231-y.
