Angkak (red mold rice) as an antihypercholesterolemic and antihypertensive effect: A review

Primanita Setyowati, Elok Zubaidah, Aji Sutrisno

Abstract


Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ-aminobutyric acid (GABA). Monacolin K (MK) is also popular as lovastatin (natural statin). MK are inhibitors of enzyme 3 hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the main enzim for regulating cholesterol synthesis and exertingpotent serum cholesterol demoting effect. GABA is a prominent inhibitory neurotransmitter found in the central nervous system.Itfunctions as an antihypertensive, anti-inflammation, and antioxidant. This paper provides a review of factors influencing the Monascus fermentation process on the synthesis of the pigments, MK, and GABA, which can relieve hypercholesterolemia and hypertension. The information reviewed for this paper was obtained from the SciFinder, Elsevier, NCBI, Science Direct, Google Scholar, Frontier, MDPI, and M.Sc. and Ph. D dissertations published in August 2021. Maximizing RMR bioactiveyield obtained by optimizing the selection of optimal monascus strain, substrates, and fermentation factor (pH, inoculum dimension, temperature, fermentation time). Comparison between collaboration RMR bioactive activities (MK, GABA) and statin activities arealso examined. Other bioactiveof RMR and their health benefits have been discussed. However, little information about the relationship between RMR bioactive and their effects on reducing hypercholesterolemia and hypertension is available. 

Red Mold Rice (RMR) or angkak is a fermented product of cooked rice by Monascus mold. RMR mainly contains pigments, monacolins (Monacolin K), andγ-aminobutyric acid (GABA). Monacolin K (MK) is also popular as lovastatin (natural statin). MK are inhibitors of enzyme 3 hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase, the main enzim for regulating cholesterol synthesis and exertingpotent serum cholesterol demoting effect. GABA is a prominent inhibitory neurotransmitter found in the central nervous system.Itfunctions as an antihypertensive, anti-inflammation, and antioxidant. This paper provides a review of factors influencing the Monascus fermentation process on the synthesis of the pigments, MK, and GABA, which can relieve hypercholesterolemia and hypertension. The information reviewed for this paper was obtained from the SciFinder, Elsevier, NCBI, Science Direct, Google Scholar, Frontier, MDPI, and M.Sc. and Ph. D dissertations published in August 2021. Maximizing RMR bioactiveyield obtained by optimizing the selection of optimal monascus strain, substrates, and fermentation factor (pH, inoculum dimension, temperature, fermentation time). Comparison between collaboration RMR bioactive activities (MK, GABA) and statin activities arealso examined. Other bioactiveof RMR and their health benefits have been discussed. However, little information about the relationship between RMR bioactive and their effects on reducing hypercholesterolemia and hypertension is available.

 


Keywords


GABA; Hypercholesterolemia; Hypertension; Monacolin K; Red mold rice

Full Text:

PDF

References


Agboyibor, C., Kong, W. B., Chen, D., Zhang, A. M., and Niu, S. Q. (2018) ‘Monascus pigments production, composition, bioactivity and its application: A review’, Biocatalysis and Agricultural Biotechnology, 16, pp. 433–447

Ajdari, Z., Ebrahimpour, A., Abdul Manan, M., Hamid, M., Mohamad, R., and Ariff, A. B. (2011) ‘Assessment of monacolin in the fermented products using Monascus purpureus FTC5391’, Journal of Biomedicine and Biotechnology, 2011, pp. 1-9

Alves Peres, H., Freitas Foss, M. C., and Leira Pereira, L. R. (2017) ‘The role of coenzyme Q10 supplementation with statin drug use and chronic diseases’, Journal of Ancient Diseases & Preventive Remedies, 5(2), pp. 5–7

Banach, M., Bruckert, E., Descamps, O. S., Ellegård, L., Ezhov, M., Föger, B., Fras, Z., Kovanen, P. T., Latkovskis, G., März, W., Panagiotakos, D. B., Paragh, G., Pella, D., Pirillo, A., Poli, A., Reiner, Ž., Silbernagel, G., Viigimaa, M., Vrablík, M., and Catapano, A. L. (2019) ‘The role of red yeast rice (RYR) supplementation in plasma cholesterol control: A review and expert opinion’, Atherosclerosis Supplements, 39, pp. 1–8

Behbodikhah, J., Ahmed, S., Elyasi, A., Kasselman, L. J., De Leon, J., Glass, A. D., and Reiss, A. B. (2021) ‘Apolipoprotein b and cardiovascular disease: Biomarker and potential therapeutic target’, Metabolites, 11(10), pp. 690

Bule, M., Khan, F., & Niaz, K. (2018). Red Yeast Rice (Monascus purpureus). In Nonvitamin and Nonmineral Nutritional Supplements. Elsevier Inc

Chaudhary, V., Katyal, P., Poonia, A. K., Kaur, J., Puniya, A. K., and Panwar, H. (2021) ‘Natural pigment from Monascus: The production and therapeutic significance’, Journal of Applied Microbiology, August, pp. 1–21

Chen, Z., Zhu, Y., Cao, X., Wen, Q., Xiong, Z., Cheng, Z., Long, C., Lin, S., Huang, X., Liu, J., and Huang, Z. (2019) ‘Isolation, screening and fermentation optimization of monascus strains with high monacolin K yield and the cholesterol lowering effect of red yeast rice’, International Journal of Agriculture and Biology, 22(2), pp. 223–233

Childress, L., Gay, A., Zargar, A., & Ito, M. K. (2013) ‘Review of red yeast rice content and current food and drug administration oversight’, Journal of Clinical Lipidology, 7(2), pp. 117–122

Cicero, A. F. G., & Colletti, A. (2015). Combination Therapy In Dyslipidemia. Combination Therapy In Dyslipidemia, January

Cicero, A. F. G., Fogacci, F., and Banach, M. (2019) ‘Red yeast rice for hypercholesterolemia’, Methodist DeBakey Cardiovascular Journal, 15(3), pp. 192–199

Cicero, A. F. G., Fogacci, F., and Zambon, A. (2021) ‘Red yeast rice for hypercholesterolemia: JACC focus seminar’, Journal of the American College of Cardiology, 77(5), pp. 620–628

Colantonio, L. D., Bittner, V., Reynolds, K., Levitan, E. B., Rosenson, R. S., Banach, M., Kent, S. T., Derose, S. F., Zhou, H., Safford, M. M., and Muntner, P. (2016) ‘Association of serum lipids and coronary heart disease in contemporary observational studies’, Circulation, 133(3), pp. 256–264

Da Silva, V. L., Ienczak, J. L., and Moritz, D. (2021) ‘Agro-industrial residues for the production of red biopigment by Monascus ruber: Rice flour and sugarcane molasses’, Brazilian Journal of Microbiology, 52(2), pp. 587–596

Danuri, H. (2008) ‘Optimizing angkak pigments and lovastatin production By Monascus purpureus’, HAYATI Journal of Biosciences, 15(2), pp. 61–66

Dikshit, R., and Tallapragada, P. (2015) ‘Screening and optimization of γ-aminobutyric acid production from Monascus sanguineus under solid-state fermentation’, Frontiers in Life Science, 8(2), pp. 172–181

Drapala, A., Sikora, M., and Ufnal, M. (2014) ‘Statins, the renin-angiotensin-aldosterone system and hypertension - A tale of another beneficial effect of statins’, JRAAS - Journal of the Renin-Angiotensin-Aldosterone System, 15(3), pp. 250–258

Egan, B. M., Li, J., Qanungo, S., and Wolfman, T. E. (2013) ‘Blood pressure and cholesterol control in hypertensive hypercholesterolemic patients: National health and nutrition examination surveys 1988-2010’, Circulation, 128(1), pp. 29–41

Fadillah, M. S., Kusdiyantini, E., and Wijanarka. (2020) ‘Produksi pigmen dan asam γ-Aminobutirat (GABA) oleh Monascus purpureus. Saintek, 25(1), pp. 72–83

Fatimah, S., Suprihadi, A., and Kusdiyantini, E. (2014) ‘Produksi dan kestabilan pigmen merah kapang Monascus sp. menggunakan media tepung kulit singkong dengan penambahan bekatul pada konsentrasi yang berbeda’, Jurnal Biologi, 3(3), pp. 49–59

Fukami, H., Higa, Y., Hisano, T., Asano, K., Hirata, T., and Nishibe, S. (2021) ‘A review of red yeast rice, a traditional fermented food in japan and east asia: Its characteristic ingredients and application in the maintenance and improvement of health in lipid metabolism and the circulatory system. Molecules, 26(6), pp.1-9

Grundy, S. M., Stone, N. J., Bailey, A. L., Beam, C., Birtcher, K. K., Blumenthal, R. S., Braun, L. T., de Ferranti, S., Faiella-Tommasino, J., Forman, D. E., Goldberg, R., Heidenreich, P. A., Hlatky, M. A., Jones, D. W., Lloyd-Jones, D., Lopez-Pajares, N., Ndumele, C. E., Orringer, C. E., Peralta, C. A., and Yeboah, J. (2019) ‘2018 AHA/ACC/AACVPR/AAPA/ABC/ACPM/ADA/AGS/APhA/ASPC/NLA/PCNA Guideline on the Management of Blood Cholesterol: A Report of the American College of Cardiology/American Heart Association Task Force on Clinical Practice Guidelines’, Journal of the American College of Cardiology, 73(24), pp. 285–350

Hamdiyati, Y., Kusnadi, K., & Yuliani, L. A. (2016). ‘Effect of Monascus purpureus inoculum concentration on pigment production in jackfruit seed flour substrate’, AIP Conference Proceedings, 1708, pp. 1–6

Hong, S. Y., Oh, J. H., and Lee, I. (2011) ‘Simultaneous enrichment of deglycosylated ginsenosides and monacolin K in red ginseng by fermentation with monascus pilosus’, Bioscience, Biotechnology and Biochemistry, 75(8), pp. 1490–1495

Hu, J., Wang, J., Gan, Q. X., Ran, Q., Lou, G. H., Xiong, H. J., Peng, C. Y., Sun, J. L., Yao, R. C., and Huang, Q. W. (2020) ‘Impact of red yeast rice on metabolic diseases: A review of possible mechanisms of action’, Journal of Agricultural and Food Chemistry, 68(39), pp. 10441–10455

Husakova, M., Plechata, M., Branska, B., & Patakova, P. (2021) ‘Effect of a Monascus sp. red yeast rice extract on germination of bacterial spores’, Frontiers in Microbiology, 12(432), pp. 1–10

IHME. (2019). The Lancet : Estimasi ‐ estimasi penyakit global terbaru mengungkapkan badai “ sempurna ” dari penyakit ‐ penyakit kronis yang timbul dan kegagalan kesehatan publik yang memperbesar intensitas pandemi COVID ‐ 19.

Ivanovic, B., and Tadic, M. (2015) ‘Hypercholesterolemia and hypertension: Two sides of the same coin’, American Journal of Cardiovascular Drugs, 15(6), pp. 403–414

Ji, X., Xu, J., Wang, X., Qi, P., Wei, W., Chen, X., Li, R., and Zhou, Y. (2015) ‘Citrinin determination in red fermented rice products by optimized extraction method coupled to liquid chromatography tandem mass spectrometry (LC-MS/MS)’, Journal of Food Science, 80(6), pp. 438–444

Kang, B., Zhang, X., Wu, Z., Wang, Z., and Park, S. (2014) ‘Production of citrinin-free Monascus pigments by submerged culture at low pH’, Enzyme and Microbial Technology, 55, pp. 50–57

Kanpiengjai, A., Mahawan, R., Pengnoi, P., Lumyong, S., and Khanongnuch, C. (2018) ‘Improving the monacolin K to citrinin production ratio in red yeast rice by an X-ray-induced mutant strain of Monascus purpureus’, Biotechnologia, 99(2), pp. 109–118

Kapourchali, F. R., Surendiran, G., Goulet, A., and Moghadasian, M. H. (2016) ‘The role of dietary cholesterol in lipoprotein metabolism and related metabolic abnormalities: A Mini-review’, Critical Reviews in Food Science and Nutrition, 56(14), pp. 2408–2415

Khan, W., Bhatt, P. C., and Panda, B. P. (2015) ‘Degradation kinetics of gamma amino butyric acid in monascus-fermented rice’, Journal of Food Quality, 38(2), pp. 123–129

Khan, W., Regmi, O., Hasan, M., and Panda, B. P. (2019) ‘Response surface modeling for the enrichment of gamma-aminobutyric acid with a minimum content of citrinin in monascus -fermented rice’, EFood, 1(2), pp. 181

Kraboun, K., Kongbangkerd, T., Rojsuntornkitti, K., and Phanumong, P. (2019) ‘Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: A review’, International Food Research Journal, 26(3), pp. 751–761

.

Kusdiyantini, E., Nurhayati, and Ferniah, R. S. (2021) ‘Production of γ- Aminobutyric Acid (GABA) by Monascus Purpureus isolated from Angkak, a mold isolated from Angkak in Semarang, Indonesia’, Journal of Physics: Conference Series, 1943(1), pp. 1-10

Lee, C. H., Lee, C. L., and Pan, T. M. (2010) ‘A 90-D Toxicity study of monascus-fermented products including high citrinin level’, Journal of Food Science, 75(5). pp. 1-15

Li, X. M., Shen, X. H., Duan, Z. W., and Guo, S. R. (2011) ‘Advances on the pharmacological effects of red yeast rice’, Chinese Journal of Natural Medicines, 9(3), pp. 161–166

Lin, C., Hur, H., and Lin, C. (2019) ‘Antioxidant properties and antibacterial activity of fermented Monascus purpureus extracts’, MOJ Food Processing & Technology, 7(2), pp. 49–54

Liu, L., Zhao, J., Huang, Y., Xin, Q., & Wang, Z. (2018) ‘Diversifying of chemical structure of native Monascus pigments’, Frontiers in Microbiology, 9(December), pp. 1–13

Long, K., Danial, A., and Peng, K. (2016) ‘Enrichment of Mung Bean with L-DOPA, GABA, essential amino acids via controlled biofermentation strategy’, International Journal of Biotechnology for Wellness Industries, 4(4), pp. 114–122

Manan, M. A. (2017) ‘Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation’, Journal of Microbiology & Experimentation, 5(3), pp. 1-9

Mapari, S. A. S., Thrane, U., and Meyer, A. S. (2010) ‘Fungal polyketide azaphilone pigments as future natural food colorants?’, Trends in Biotechnology, 28(6), pp. 300–307

Moriarty, P. M., Roth, E. M., Karns, A., Ye, P., Zhao, S. P., Liao, Y., Capuzzi, D. M., Bays, H. E., Zhang, F., Liu, S., Reichman, A. J., Brusco, O. A., Lu, G., Lerman, S., Duan, Z., Guo, S., Liu, P. L., Zhao, J., Zhang, Y., and Li, S. (2014) ‘Effects of Xuezhikang in patients with dyslipidemia: A multicenter, randomized, placebo-controlled study’, Journal of Clinical Lipidology, 8(6), 568–575

Mostafa, M. E., and Saad Abbady, M. (2014) ‘Secondary metabolites and bioactivity of the monascus pigments review article’, Global Journal of Biotechnology & Biochemistry, 9(1), pp. 1–13

Mulder, K. C. L., Mulinari, F., Franco, O. L., Soares, M. S. F., Magalhães, B. S., and Parachin, N. S. (2015) ‘Lovastatin production: From molecular basis to industrial process optimization’, Biotechnology Advances, 33(6), pp. 648–665

Murphy, C., Deplazes, E., Cranfield, C. G., and Garcia, A. (2020) ‘The role of structure and biophysical properties in the pleiotropic effects of statins’, International Journal of Molecular Sciences, 21(22), pp. 1–29

Musselman, M. E., Pettit, R. S., and Derenski, K. L. (2012) ‘A review and update of red yeast rice’, Journal of Evidence-Based Complementary and Alternative Medicine, 17(1), pp. 33–39

Nakbanpote, woranan and Majeti, P. (2016). Increasing the Value of Rice by Transformation into Red Yeast Rice Increasing the Value of Rice by Transformation into Red Yeast Rice. May 2015.

Nannoni, G., Alì, A., and Di Pierro, F. (2015) ‘Development of a new highly standardized and granulated extract from Monascus purpureus with a high content of monacolin K and KA and free of inactive secondary monacolins and citrinin’, Nutrafoods, 14(4), pp. 197–205

Nantsupawat, N., Booncharoen, A., Wisetborisut, A., Jiraporncharoen, W., Pinyopornpanish, K., Chutarattanakul, L., and Angkurawaranon, C. (2019) ‘Appropriate total cholesterol cut-offs for detection of abnormal LDL cholesterol and non-HDL cholesterol among low cardiovascular risk population’, Lipids in Health and Disease, 18(1), pp. 1–8

Ngo, D. H., and Vo, T. S. (2019) ‘An updated review on pharmaceutical properties of gamma-aminobutyric acid’, Molecules, 24(15), pp. 2678

Nishimura, M., Yoshida, S. I., Haramoto, M., Mizuno, H., Fukuda, T., Kagami-Katsuyama, H., Tanaka, A., Ohkawara, T., Sato, Y., and Nishihira, J. (2016). Effects of white rice containing enriched gamma-aminobutyric acid on blood pressure. Journal of Traditional and Complementary Medicine, 6(1), pp. 66–71

Ong, Y. C., and Aziz, Z. (2016) ‘Systematic review of red yeast rice compared with simvastatin in dyslipidaemia’, Journal of Clinical Pharmacy and Therapeutics, 41(2), pp. 170–179

Ostry, V., Malir, F., Toman, J., and Grosse, Y. (2017) ‘Mycotoxins as human carcinogens—the IARC Monographs classification’, Mycotoxin Research, 33(1), pp. 65–73

Pan, T. M., and Hsu, W. H. (2014) ‘Monascus-fermented products. In Encyclopedia of Food Microbiology: Second Edition (Second Edi, Vol. 2, Issue i). Elsevier

Patel, S. (2016) ‘Functional food red yeast rice (RYR) for metabolic syndrome amelioration: a review on pros and cons’, World Journal of Microbiology and Biotechnology, 32(5), pp. 1-9

Pengnoi, P., Mahawan, R., Khanongnuch, C., and Lumyong, S. (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’, Czech Journal of Food Sciences, 35(1), pp. 32–39

Pereira, C., Lourenço, V. M., Menezes, R., and Brites, C. (2021) ‘Rice compounds with impact on diabetic control’, Foods, 10(9), pp. 1–18

PERKENI. (2019) Pedoman Pengelolaan Dislipidemi di Indonesia 2019 (Guidelines for the Management of Dyslipidemia in Indonesia 2019) PB. Perkeni, 9 [In Indonesian]

Raja Rajeswari, T., Ponnusami, V., & Sugumaran, K. R. (2014) ‘Production of Monascus pigment in low cost fermentation’, International Journal of ChemTech Research, 6(5), pp. 2929–2932

Sahab, N. R. M., Subroto, E., Balia, R. L., & Utama, G. L. (2020) ‘γ-Aminobutyric acid found in fermented foods and beverages: current trends’, Heliyon, 6(11), pp. e05526

Saithong, P., Chitisankul, W. T., and Nitipan, S. (2019) ‘Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice’, Czech Journal of Food Sciences, 37(1), pp. 75–80

Silbir, S., and Goksungur, Y. (2019) ‘Natural red pigment production by monascus purpureus in submerged fermentation systems using a food industry waste: Brewer’s spent grain’, Foods, 8(5). pp. 11-20

Silva, L. J. G., Pereira, A. M. P. T., Pena, A., and Lino, C. M. (2021) ‘Citrinin in foods and supplements: A review of occurrence and analytical methodologies’, Foods, 10(1), pp. 1-7

Song, J., Luo, J., Ma, Z., Sun, Q., Wu, C., and Li, X. (2019) ‘Quality and authenticity control of functional red yeast rice—a review’, Molecules, 24(10), pp. 1944

Srianta, I., and Harijono. (2015) ‘Monascus-fermented sorghum: Pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates’, International Food Research Journal, 22(1), pp. 377–382

Srianta, I., Ristiarini, S., and Nugerahani, I. (2020) ‘Pigments extraction from monascus-fermented durian seed’, IOP Conference Series: Earth and Environmental Science, 443(1), pp. 1-7

Srianta, Ignatius, Kusdiyantini, E., Zubaidah, E., Ristiarini, S., Nugerahani, I., Alvin, A., Iswanto, N., and Zhang, B. B. (2021) ‘Utilization of agro-industrial by-products in Monascus fermentation: A review’, Bioresources and Bioprocessing, 8(1), pp. 1-9

Srianta, Ignatius, Novita, Y., and Kusumawati, N. (2012) ‘Production of monascus pigments on durian seed: Effect of supplementation of carbon source’, Journal of Pure and Applied Microbiology, 6(1), pp. 59–63

Srianta, Ignatius, Zubaidah, E., Estiasih, T., Yamada, M., and Harijono. (2016) ‘Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation’, Biocatalysis and Agricultural Biotechnology, 7, pp. 181–186

Subsaendee, T., Kitpreechavanich, V., and Yongsmith, B. (2014) ‘Growth, glucoamylase, pigments and monacolin K production on rice solid culture in flask and koji chamber using monascus sp. KB9’, Chiang Mai Journal of Science, 41(5–1), pp. 1044–1057

Sun, H., Wu, Y., Wang, X., Liu, Y., Yao, X., and Tang, J. (2015) ‘Effects of dietary supplementation with red yeast rice on laying performance, egg quality and serum traits of laying hens’, Italian Journal of Animal Science, 14(3), pp. 532–537

Suraiya, S., Kim, J. H., Tak, J. Y., Siddique, M. P., Young, C. J., Kim, J. K., and Kong, I. S. (2018) ‘Influences of fermentation parameters on lovastatin production by Monascus purpureus using Saccharina japonica as solid fermented substrate’, LWT - Food Science and Technology, 92, pp. 1–9

Tangni, E. K., Van Hove, F., Huybrechts, B., Masquelier, J., Vandermeiren, K., and Van Hoeck, E. (2021) ‘Citrinin determination in food and food supplements by LC-MS/MS: Development and use of reference materials in an international collaborative study’, Toxins, 13(4), pp. 1–14

Tedjautama, E., and Zubaidah, E. (2014) ‘Peningkatan Produksi Pigmen Merah Angkak Tinggi Lovastatin menggunakan ko-kultur Monascus purpureus dan Saccharomyces cerevisiae’, Jurnal Pangan dan Agroindustri, 2(4), pp . 78-88

Twarużek, M., Ałtyn, I., and Kosicki, R. (2021) ‘Dietary supplements based on red yeast rice—a source of citrinin?’, Toxins, 13(7), pp. 1-7

Velmurugan, P., Hur, H., Balachandar, V., Kamala-Kannan, S., Lee, K. J., Lee, S. M., Chae, J. C., Shea, P. J., and Oh, B. T. (2011) ‘Monascus pigment production by solid-state fermentation with corn cob substrate’, Journal of Bioscience and Bioengineering, 112(6), pp. 590–594

Voidarou, C., Antoniadou, M., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., and Bezirtzoglou, E. (2021) ‘Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues’, Foods, 10(1), pp. 1–27

Vourakis, M., Mayer, G., and Rousseau, G. (2021) ‘The role of gut microbiota on cholesterol metabolism in atherosclerosis’, International Journal of Molecular Sciences, 22(15), pp. 8074

Wang, J. J., Wang, H. Y., and Shih, C. D. (2010) ‘Autonomie nervous system and nitric oxide in antihypertensive and cardiac inhibitory effects induced by red mold rice in spontaneously hypertensive rats’, Journal of Agricultural and Food Chemistry, 58(13), pp. 7940–7948

Wei, Y., and Popovich, D. G. (2012) ‘Pleiotropic effects of red yeast rice (Monascus Purpureus)’, Bioactive Compounds: Types, Biological Activities and Health Effects, 1, pp. 307–318

Wen, Q., Cao, X., Chen, Z., Xiong, Z., Liu, J., Cheng, Z., Zheng, Z., Long, C., Zheng, B., and Huang, Z. (2020) ‘An overview of Monascus fermentation processes for monacolin K production’, Open Chemistry, 18(1), pp. 10–21

Xiong, X., Wang, P., Li, X., Zhang, Y., & Li, S. (2017) ‘The effects of red yeast rice dietary supplement on blood pressure, lipid profile, and C-reactive protein in hypertension: A systematic review’, Critical Reviews in Food Science and Nutrition, 57(9), pp. 1831–1851

Xue, Y., Tao, L., Wu, S., Wang, G., Qian, L., Li, J., Liao, L., Tang, J., and Ji, K. (2017) ‘Red yeast rice induces less muscle fatigue symptom than simvastatin in dyslipidemic patients: A single center randomized pilot trial’, BMC Cardiovascular Disorders, 17(1), pp. 1–7

Yang, Y., Liu, B., Du, X., Li, P., Liang, B., Cheng, X., Du, L., Huang, D., Wang, L., and Wang, S. (2015) ‘Complete genome sequence and transcriptomics analyses reveal pigment biosynthesis and regulatory mechanisms in an industrial strain, Monascus purpureus YY-1’, Scientific Reports, 5, pp. 8331

Yanli, F., and Xiang, Y. (2020) ‘Perspectives on functional red mold rice: functional ingredients, production, and application’, Frontiers in Microbiology, 11, pp. 1–10

Younes, M., Aggett, P., Aguilar, F., Crebelli, R., Dusemund, B., Filipič, M., Frutos, M. J., Galtier, P., Gott, D., Gundert-Remy, U., Kuhnle, G. G., Lambré, C., Leblanc, J. C., Lillegaard, I. T., Moldeus, P., Mortensen, A., Oskarsson, A., Stankovic, I., Waalkens-Berendsen, I., and Wright, M. (2018) ‘Scientific opinion on the safety of monacolins in red yeast rice’, EFSA Journal, 16(8), pp. 1-7

Yu, L. J., Zhang, H. X., Xie, Y. H., Ma, S. M., Liu, H., and Luo, Y. B. (2013) ‘Optimization of fermentation conditions for higher monacolin K production by monascus purpureus’, Advanced Materials Research, 781–784, pp. 1397–1402

Yuliana, A., Rahmiyani, I., Amin, S., Fathurohman, M., and Meri. (2019) ‘Isolation and determination antibacterial citrinin from various fungal monascus purpureus using rice as a fermentation substrate’, Journal of Physics: Conference Series, 1179(1), pp. 1-8

Zhang, B. B., Xing, H. B., Jiang, B. J., Chen, L., Xu, G. R., Jiang, Y., and Zhang, D. Y. (2018) ‘Using millet as substrate for efficient production of monacolin K by solid-state fermentation of Monascus ruber’. Journal of Bioscience and Bioengineering, 125(3), pp. 333–338

Zhang, C., Chai, S., Hao, S., Zhang, A., Zhu, Q., Zhang, H., and Wang, C. (2019) ‘Effects of glutamic acid on the production of monacolin K in four high-yield monacolin K strains in Monascus’, Applied Microbiology and Biotechnology, 103(13), pp. 5301–5310

Zhu, B., Qi, F., Wu, J., Yin, G., Hua, J., Zhang, Q., and Qin, L. (2019) ‘Red yeast rice: A systematic review of the traditional uses, chemistry, pharmacology, and quality control of an important Chinese folk medicine’, Frontiers in Pharmacology, 10(12), pp. 1-7

Zubaidah, E., and Dewi, A. P. (2014) ‘Effect addition of rice bran on fermentation process to increasing lovastatin and intensity of red pigment Angkak’, Advance Journal of Food Science and Technology, 6(1), pp. 56–59

Zubaidah, E., Nadzira, and Sriherfyna, F. H. (2015) ‘Formulasi laru angkak (pengaruh jenis bahan pengisi terhadap viabilitas monascus purpureus dan kadar lovastatin angkak hasil fermentasi (Formulation of laru angkak (effect of filler type on viability of monascus purpureus and levels of fermented lovastatin angkak)’, Jurnal Teknologi Pertanian, 16(2), pp. 107–116


Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Primanita Setyowati, Elok Zubaidah, Aji Sutrisno

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.