Results 71 to 80 of about 2,174 (206)

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

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  

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

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   +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

Assessment of Monacolin in the Fermented Products Using Monascus purpureus FTC5391 [PDF]

BioMed Research International, 2011
Monacolins, as natural statins, form a class of fungal secondary metabolites and act as the specific inhibitors of HMG‐CoA reductase. The interest in using the fermented products as the natural source of monacolins, instead of statin drugs, is increasing enormously with its increasing demand.
Ajdari, Zahra, Ebrahimpour, Afshin, Abdul Manan, Musaalbakri, Hamid, Muhajir, Mohamad, Rosfarizan, Ariff, Arbakariya   +5 more
openaire   +2 more sources

Properties and Cultivation of Fusarium spp. to Produce Mycoprotein as an Alternative Protein Source

Sustainable Food Proteins, Volume 3, Issue 1, March 2025.
This review explores the potential of Fusarium species in producing mycoprotein, a sustainable alternative protein source. It also delves into the origin of Fusarium species and its history related to mycoprotein production, nutrient assimilation, cultivation methods, nutritional and rheological properties, market presence, sustainability, and legal ...
Ramona Cheriaparambil, Lutz Grossmann
wiley   +1 more source

Metabolic modulation of TCA cycle by S-nitrosylation in Monascus spp.

Synthetic and Systems Biotechnology
Monascus spp. produces several beneficial secondary metabolites (SMs), such as Monacolin K and Monascus pigments, which have wide applications in the pharmaceutical and food industries.
Zitong Meng, Yingao Tan, Yali Duan, Mu Li   +3 more
doaj   +1 more source

Mutation and Characterization of an Albino Mutant of Monascus sp. Isolated from the Cikapundung River, Bandung

Microbiology Indonesia, 2010
Monascus sp. isolated from Cikapundung River, Bandung was mutated using ethyl methanesulfonate (2.5%, 90 min). Previously, this wild type was identified as Monascus purpureus ITBCC-HD-F001 employing random amplification polymorphic DNA (RAPD).
TIANA MILANDA, MARLIA SINGGIH WIBOWO, TUTUS GUSDINAR, HARYANTO DHANUTIRTO   +3 more
doaj   +1 more source