Results 81 to 90 of about 6,575 (162)

Considerations Regarding the Cytotoxicity of Certain Classes of Fungal Polyketides—Potential Raw Materials for Skincare Products for Healthy and Diseased Skin

Pharmaceutics
Background: This study investigates the cytotoxicity of microbial polyketides biosynthesized by Monascus species through both in silico and in vitro approaches.
Daniela Albisoru, Nicoleta Radu, Raluca Senin, Mihai Dan Caramihai, Mihaela Begea, Oksana Mulesa, Viviana Roman, Marinela Bostan   +7 more
doaj   +1 more source

Producers and Important Dietary Sources of Ochratoxin A and Citrinin

Toxins, 2013
Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA.
Jiri Ruprich, Frantisek Malir, Vladimir Ostry   +2 more
doaj   +1 more source

EFFECT OF RED YEAST RICE (Monascus Purpureus) EXTRACT TO THE TROMBOPOIETI LEVEL IN DENGUE INFECTED PATIENTS

, 2013
ABSTRAKTrombositopenia merupakan komponen kunci dan parameter penting dalam infeksi dengue dari potensi perdarahan dan kondisiyang mengancam kehidupan.
Muhammad Noor Diansyah, Suharto, Erwin Astha Triyono   +1 more
core  

Molecular identification of Monascus purpureus NART001 isolated from commercially available Chinese red fermented rice

, 2017
Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêuticaO Documento Horizonte 2020 sublinha que as metas e os objectivos mais importantes para os Programas de Investigação da Comunidade Europeia são abordar os ...
Nelson Tavares, Tavares, Nelson, Penedo, Pedro Miguel, Pedro Miguel Penedo   +3 more
core   +1 more source

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, 2019
Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar).
Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachai Nitipan   +2 more
doaj   +1 more source

COMPARATIVE STUDY OF MONASCUS SANGUINEUS AND MONASCUS PURPUREUS AS POTENTIAL SOURCES FOR RED PIGMENT PRODUCTION [PDF]

, 2012
Monascus spp. namely Monascus sanguineus was isolated from pomegranate (Punica granatum). In this study, the isolated M. sanguineus was compared with M. purpureus MTCC410 procured from MTCC Chandigarh, India for optimising the red pigment yield.
Padmavathi Tallapragada, Rashmi Dikshit
core  

ISOLASI ZAT WARNA BARU Monascus purpureus DARI HASIL FERMENTASI PADAT DENGAN BERAS SEBAGAI SUBSTRAT [PDF]

, 2018
Monascus purpureus is a mold capable of producing pigment as secondary metabolites. Pigments of Monascus purpureus isolated from rice fermented solid known as red yeast rice.
Yuliana, Anna
core  

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

Fermentation
Trichosanthis Fructus (TrF) is an edible medicinal fruit with a sweet taste and pleasant flavor. In this study, different concentrations of TrF were added into the media to brew Monascus rice wine using a pure culture method, and the physicochemical ...
Hangmeng Dong, Shoulong Liu, Gonglin Cai, Hailong Yang   +3 more
doaj   +1 more source

FERMENTASI UBI KAYU (Manihot utillisima Pohl) DENGAN RAGI Monascus purpureus UNTUK PRODUKSI ZAT WARNA ANGKAK

, 2010
Has conducted research on the cassava (Manihot utillisima Pohl.) fermentation  with Monascus purpureus yeast to angkak essence pigmen production. This research aimed to make angkak pigmen by solid and pigmen extraction from fermentasion using Monascus ...
AP, Pirman, Kosman, Rachmat, Mappacanda, Aco   +2 more
core   +1 more source

Differential Analysis of Active Components in Highland Barley Monascus Prepared by Solid-State Fermentation with Different Highland Barley Varieties [PDF]

Zhongguo niangzao
Using different varieties of highland barley (black, blue, and white highland barley) as fermentation substrate, highland barley Monascus was prepared via solid-state fermentation with Monascus purpureus. The contents of γ-aminobutyric acid (GABA), eight
LI Fang, LI Feiran, HUANG Weifeng, ZHANG Meng, YANG Wenjuan, YE Yuting, ZHANG Mengshi, WU Daqiang
doaj   +1 more source