Results 41 to 50 of about 2,174 (206)

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11 [PDF]

Microbial Cell Factories, 2020
Abstract Background : Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life. Moreover, MonAzPs recently have received more attention because of their diverse physiological activities.
Jiawei Liu, Yun Du, Hongmin Ma, Xiaolin Pei, Mu Li   +4 more
openaire   +3 more sources

Monascus purpureus Fermented Product Ameliorates Learning and Memory Impairment in the Amyloid Precursor Protein Transgenic J20 Mouse Model of Alzheimer’s Disease

Fermentation, 2022
Evidence suggests that various hallmarks such as amyloid overproduction, tau dysfunction, insulin resistance/diabetic mechanisms, and neuroinflammation are associated with Alzheimer’s disease (AD).
Ming-Chih Fang, Irene Han-Juo Cheng, Chien-Li Chen   +2 more
doaj   +1 more source

Monascus purpureus-fermented products and oral cancer: a review

Applied Microbiology and Biotechnology, 2012
Tobacco and alcohol consumption have been reported as major factors for the development of oral cancer. Edible fungi of the Monascus species have been used as traditional Chinese medicine in eastern Asia for several centuries. Monascus-fermented products have many functional secondary metabolites, including monacolin K, citrinin, ankaflavin, and ...
Hsu, Wei-Hsuan, Pan, Tzu-Ming
openaire   +3 more sources

Staurosporine Targets Mitochondrial Regulator VdAtuA3 to Disrupt Mitochondrial Homeostasis to Control Verticillium Wilt

Plant Biotechnology Journal, EarlyView.
ABSTRACT Mitochondria serve as cellular powerhouses that generate ATP via electron transport chain complexes and orchestrate metabolism‐apoptosis cross‐talk, yet genes maintaining mitochondrial homeostasis remain underexplored as antifungal targets. In this study, a previously uncharacterised protein VdAtuA3 was identified as a novel interactor with ...
Ruo‐Cheng Sheng, Huan Li, Jun Wang, Li‐Chao Wang, Hui‐Zi Liu, Xiao‐Feng Dai, Steven J. Klosterman, Jie‐Yin Chen, Krishna V. Subbarao, Feng‐Mao Chen, Dan‐Dan Zhang   +10 more
wiley   +1 more source

Estudo da produção de pigmentos por Monascus ruber CCT 3802 utilizando glicerol como substrato em cultivo submerso [PDF]

, 2008
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia de Alimentos.A cor é um atributo muito importante nos alimentos.
Meinicke, Rose Marie
core  

Effect of Saccharomyces cerevisiae Live Cell and Treated with Heat and Acid on Citrinin and Pigments of Monascus purpureus [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2020
Monascus purpureus can produce a wide range of natural pigments so attract the attention of food producers as substitute of synthetic colors. Monascus pigments usually accompanied with citrinin contamination which limits their wide application in foods ...
Hediyeh Davoudi Moghadam, Fakhri Shahidi, Farideh Tabatabaei Yazdi, Mahbobeh Sarabi-Jamab, Zarrin Es'haghi   +4 more
doaj   +1 more source

Essential and toxic elements intake from botanical extracts: a probabilistic risk–benefit evaluation within the Italian dietary context

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4060-4072, May 2026.
Abstract BACKGROUND Botanical extracts are widely consumed for their claimed health benefits, yet their safety profile with respect to chronic consumption remains poorly characterized. Understanding the potential health risks associated with their inorganic content is a crucial issue for ensuring safe use, along with a characterization of the ...
Giovanni Tommaso Lanza, Maria Olga Varrà, Lenka Husáková, Martina Piroutková, Jan Patočka, Emanuela Zanardi   +5 more
wiley   +1 more source

Estudo da produção de metabólitos secundários por Monascus ruber CCT 3802 em cultivo submerso [PDF]

, 2005
O impacto visual é elemento de decisão na escolha de um alimento e a indústria alimentícia utiliza-se de corantes para deixar os alimentos potencialmente mais atrativos.
Sá, Renata Anselmo de
core  

Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos

Shipin yu jixie
ObjectiveTo improve the utilization of Poria cocos resources.MethodsThis paper employs cellulase and xylanase in combination with Monascus for the solid-state fermentation of Poria cocos, and measures the changes in the content of alkali-soluble ...
PENG Cancan, LIU Tao, DENG Junjie, ZHOU Bo   +3 more
doaj   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source