In Vivo Hypocholesterolemic Effect of MARDI Fermented Red Yeast Rice Water Extract in High Cholesterol Diet Fed Mice.

Swee Keong Yeap,Wan Yong Ho,Aminuddin Bin Hussin,Noorjahan Banu Alitheen,Boon Kee Beh,Anisah Jamaluddin,Indu Bala Jaganath,Nurul Elyani Mohamad,Hamidah Mohd Yusof,Kamariah Long,Joan Kong

doi:10.1155/2014/707829

Abstract

Fermented red yeast rice has been traditionally consumed as medication in Asian cuisine. This study aimed to determine the in vivo hypocholesterolemic and antioxidant effects of fermented red yeast rice water extract produced using Malaysian Agricultural Research and Development Institute (MARDI) Monascus purpureus strains in mice fed with high cholesterol diet. Absence of monacolin-k, lower level of γ-aminobutyric acid (GABA), higher content of total amino acids, and antioxidant activities were detected in MARDI fermented red yeast rice water extract (MFRYR). In vivo MFRYR treatment on hypercholesterolemic mice recorded similar lipid lowering effect as commercial red yeast rice extract (CRYR) as it helps to reduce the elevated serum liver enzyme and increased the antioxidant levels in liver. This effect was also associated with the upregulation of apolipoproteins-E and inhibition of Von Willebrand factor expression. In summary, MFRYR enriched in antioxidant and amino acid without monacolin-k showed similar hypocholesterolemic effect as CRYR that was rich in monacolin-k and GABA.

Highlights

Red yeast rice, a product of Monascus fermentation, has traditionally been used as a medicine, preservative (Chinese bean curd/cheese, meat, fish, etc.), and coloring agent and inoculant for alcoholic beverages (Anchu, somsu) in Asian countries since ancient time [1]
A previous study has reported that alterations of fermentation conditions including fermentation temperature, aeration, and nutritional factors and method were able to prevent the production of monacolin-k by M. purpureus without altering the hypocholesterolemic effect of this red yeast rice [18]
We have evaluated the monacolink, γ-aminobutyric acid TAG (GABA), total amino acid, and antioxidant levels in the water extract of Malaysian Agricultural Research and Development Institute (MARDI)’s Monascus purpureus fermented red yeast rice (MFRYR)

Summary

Introduction

A product of Monascus fermentation, has traditionally been used as a medicine (to improve digestion and blood circulation), preservative (Chinese bean curd/cheese, meat, fish, etc.), and coloring agent and inoculant for alcoholic beverages (Anchu, somsu) in Asian countries since ancient time [1]. It can be produced through either the submerged or the solid state fermentation system. Other secondary metabolites including γ-aminobutyric acid (GABA), dimerumic acid, and monascin, which are potential hypotensive, antioxidant, and anti-inflammation agents, were reported as being present in fermented red yeast rice [4, 9, 10].

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