Comparing the Effects of Native and Standard Strains of Monascus Purpureus on Fat Metabolism in Rats

Abstract

Background: Monascus purpureus (MP) is a microscopic fungus that belongs to the class of Ascomycets. It has a wide range of use as in pigmenting, flavoring and producing preservative agents for food stuffs as well as cholesterol-lowering agents in medications. This study was designed to compare the effects of a native MP isolated from the microbial collection at the University of Isfahan in Iran and DSM1603, the standard strain on alterations in concentration levels of cholesterol (Chol), triglyceride (TG), low density lipoprotein (LDL) and high density lipoprotein (HDL) in treated rats sera. Methods: Pigments from the two strains were produced through submerged fermentation. 25 Wistar rats with a mean body weight of 250 grams were distributed into 5 groups of 5 each. Group 1 and Group 2 received red native pigment with concentrations of either 25% or 100% respectively. Group 3 and Group 4 received red standard pigment with concentrations of either 25% or 100% respectively. Treated animals had only free access to pigment solutions as drinking while animals in the control group had only free access to regular drinking water. Results: The results indicate that using pigment in the diet of rats routinely could decrease the concentration levels of Chol, TG and LDL but increase HDL. In this study by using optimization of the culture medium, no adverse effect was observed in the treated animal comparing with the control group. Conclusion: Comparing the effects of the two strains, similar results were observed but the native strain was more effective in and the one were the same in increasing HDL concentration.