Monascus purpureus-fermented rice (red yeast rice): A natural food product that lowers blood cholesterol in animal models of hypercholesterolemia

Abstract

We studied the effects of Monascus purpureus (red yeast rice) on blood lipids and lipoprotein concentrations in three animal models. In rabbits fed on a diet of 25% casein, which induced endogenous hypercholesterolemia, serum cholesterol concentration increased from approximately 1.81 to 7.51 mmol/L within 60 days. Treatment with Monascus purpureus (red yeast rice) for 30 days at doses of 0.4 and 0.8 g/kg/day significantly lowered serum total cholesterol (TC) concentration and TC:HDL-c ratio (p<0.05). In a second rabbit model where hyperlipidemia was induced exogenously by an atherogenic diet which included 0.5% cholesterol, 15% yolk powder, and 5% lard, oral Monascus purpureus (red yeast rice) (0.8 g/kg/day for 40 days) prevented increases of serum total cholesterol (TC), triglyceride (TG) concentration and TC:HDL-c ratio (p<0.05). Importantly, lesions in the aorta and lipidosis in the livers of Monascus purpureus (red yeast rice)-treated rabbits were less severe than those of the control model rabbits. In quail where hyperlipidemia was induced exogenously by an atherogenic diet which included 1% cholesterol, 14% lard, 6% Soya-bean oil, oral Monascus purpureus (red yeast rice) (0.1, 0.2, and 0.4 g/kg/day for 2 weeks) largely prevented increases of serum TC and TG concentrations (p<0.05 or P<0.01). This study demonstrated that Monascus purpureus (red yeast rice) reduced serum TC and TG in rabbits and quail with experimental hyperlipidemia and suppressed atherosclerosis by an atherogenic diet.