Monascin and ankaflavin-Biosynthesis from Monascus purpureus, production methods, pharmacological properties: A review

被引：31

作者：

Adin, Syeda Nashvia ^{[1
]}

Gupta, Isha ^{[1
]}

Panda, Bibhu Prasad ^{[1
]}

Mujeeb, Mohd ^{[1
]}

机构：

[1] Jamia Hamdard, Dept Pharmacognosy & Phytochem, Sch Pharmaceut Educ & Res, New Delhi 110062, India

来源：

BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY | 2023年 / 70卷 / 01期

关键词：

fermentation; ankaflavin; monascin; Monascus pigments; Monascus purpureus; Monascus yellow pigments; SOLID-STATE FERMENTATION; HIGH-FAT DIET; PIGMENT PRODUCTION; PPAR-GAMMA; FUNGUS MONASCUS; MONACOLIN K; SECONDARY METABOLITES; ETHANOL FERMENTATION; CITRININ PRODUCTION; INSULIN-RESISTANCE;

D O I：

10.1002/bab.2336

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Monascus purpureus copiously yields beneficial secondary metabolites , including Monascus pigments, which are broadly used as food additives, as a nitrite substitute in meat products, and as a colorant in the food industry. Monascus yellow pigments (monascin and ankaflavin) have shown potential antidiabetic, antibacterial, anti-inflammatory, antidepressant, antibiotic, anticancer, and antiobesity activities. Cosmetic and textile industries are other areas where it has established its potential as a dye. This paper reviews the production methods of Monascus yellow pigments, biosynthesis of Monascus pigments from M. purpureus, factors affecting yellow pigment production during fermentation, and the pharmacological properties of monascin and ankaflavin.

引用

页码：137 / 147

页数：11

共 94 条

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