Results 61 to 70 of about 6,575 (162)

Elevated yield of Monacolin K in Monascus purpureus by fungal elicitor and mutagenesis of UV and LiCl

Biological Research, 2011
In China, Monascus spp., a traditional fungus used in fermentation, is used as a natural food additive. Monascus spp. can produce a secondary metabolite, monacolin K namely, which is proven to be a cholesterol-lowering and hypotensive agent.
Jia-Long Sun, Xiao Zou, Ai-Ying Liu, Tang-Fu Xiao   +3 more
doaj  

Fish By‐Products Utilization in Food and Health: Extraction Technologies, Bioactive, and Sustainability Challenges

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Fish by‐products, often discarded, are rich sources of bioactive peptides, collagen, and omega‐3s with antioxidant, antihypertensive, and antimicrobial properties. Advanced, sustainable extraction technologies can valorize this waste into functional food, nutraceutical, and biomedical ingredients.
Muhammad Waqar, Nimra Sajjad, Qudrat Ullah, S. S. Vasanthkumar, Faiyaz Ahmed, Worawan Panpipat, Rotimi E. Aluko, Lovedeep Kaur, Manat Chaijan, Temesgen Anjulo Ageru   +9 more
wiley   +1 more source

Growth and colour formation of Monascus purpureus

, 2022
S.18-26Neben Bakterien und Hefen werden auch Schimmelpilze zur Produktion von Lebensmitteln eingesetzt. In Asien sind Schimmelpilze fuer dieses Anwendungsgebiet jedoch verbreiteter als in Europa. In der vorliegenden Arbeit werden Untersuchungen ueber das
Ober, P., Kunz, B.
core   +1 more source

Bioactive Pigments of Monascus purpureus: Identification and Characterization

Journal of Food and Pharmaceutical Sciences
Monascus purpureus is a filamentous fungus that has long been recognized as one of the main producers of natural pigments. These pigments, including yellow (ankaflavin, monascin), orange (rubropunctatin, monascorubrin), and red (rubropunctamine ...
Resha Resmawati Shaleha, Anna Yuliana, Ira Rahmiyani, Anisa Pebiansyah, Indriyanti Indriyanti   +4 more
doaj   +1 more source

Revisiting Cholesterol‐Lowering Nutraceuticals and Functional Foods: Mechanistic Insights Into Cholesterol Homeostasis and Gut Microbiota

Food Chemistry International, Volume 1, Issue 3, Page 265-293, September 2025.
Mechanistic Insights into Cholesterol Homeostasis and Gut Microbiota. ABSTRACT The gut microbiota acts as a crucial intermediary between diets and human health. The accumulating evidence suggests that gut microbiota may play a significant role in cholesterol metabolism.
Xiaoxuan Zhang, Huafang Ding, Wensen He, Shouhe Huang, Lin Lei   +4 more
wiley   +1 more source

Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates [PDF]

, 2015
Monascus-fermented products are widely consumed in Asian countries as food colorant, preservative, supplements and in traditional medicine. Whole sorghum grain, dehulled sorghum grain and sorghum bran are potential substrates for solid state fermentation
Srianta, Ignatius, Harijono, .
core   +2 more sources

Pengaruh Penambahan Laurat dan Glisin terhadap Nilai Warna dan Kadar Sitrinin Angkak

Agritech, 2019
Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, which ...
Susana Ristiarini, Muhammad Nur Cahyanto, Jaka Widada, Endang Sutriswati Rahayu   +3 more
doaj   +1 more source

Mushroom Bioactive Molecules as Anticancerous Agents: An Overview

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
This review discusses the molecular mechanisms through which these compounds inhibit cancer progression, including the induction of reactive oxygen species, inhibition of mitotic kinase and angiogenesis, and suppression of topoisomerase activity. By providing the latest insights on these anti‐tumor agents and their pharmacological actions, our review ...
Ali Ikram, Nasir A. Ibrahim, Muhammad Tayyab Arshad, Abroo Fatima, Ali Asghar Taseer, Mahreen Faqeer Hussain, Zunair Abdullah, Nosiba S. Basher, Muhammed Adem Abdullahi, Ammar AL‐Farga, Mohammed Ali Al‐Duais   +10 more
wiley   +1 more source

Evaluation of NaTto Red Yeast Rice on Regulating Blood Lipid (ENTRY) Study: A Multicenter, Double‐Placebo, Double‐Blinded, Randomized Controlled Trial in Chinese Adults

Chronic Diseases and Translational Medicine, Volume 11, Issue 2, Page 122-129, June 2025.
Study flow chart of the ENTRY study. ABSTRACT Background Statins are the first line of treatment for dyslipidemia, but their side effects often reduce medication compliance. Natto and red yeast rice are natural ingredients with lipid‐lowering effects.
Shufeng Chen, Fangchao Liu, Jinyue Li, Fengchao Liang, Jianxin Li, Jie Cao, Donghua Liu, Keyong Huang, Hongfan Li, Xiangfeng Lu, Jianfeng Huang, Dongfeng Gu   +11 more
wiley   +1 more source

Studies on enhanced production of Polyketide pigments and Statins from Monascus purpureus and its mutants.

, 2012
Monascus purpureus is traditionally known as red yeast rice in East Asia particularly in China and Japan. Red yeast rice has been used in China for centuries as food, food colorant, medicine as well as preservative. Monascus purpureus and its mutant were
Deepika, K.
core   +1 more source