Abstract
Angkak or red mold rice is produced from the fermentation of white rice using Monascus purpureus, which results in the red color of the fermented rice. Angkak has been used as a natural coloring agent for food, spices, and medicine. The active compound in angkak that contributes to lower blood cholesterol is known as monacolin (monacolin K). However, the presence of citrinin, the byproduct of angkak fermentation, needs to be considered as it can cause hepato-nephrotoxic mycotoxin. The contents of pigments, monacolins, and citrinin as secondary metabolites depends on the Monascus strain and fermentation conditions. This study aims to analyze simultaneously monacolins and citrinin in angkak produced by M. purpureus strains using Liquid Chromatography-Mass Spectrometry (LCMS/MS). The angkak was prepared by fermentation using M. purpureus FNCC 6008 and M. purpureus JK2. A total of 107 M. purpureus spores/mL was inoculated into the rice. The fermentation was carried out at room temperature (25-30oC) for 14 days. The detection using LC-MS/MS showed that the monacolin K in angkak from both strains was below LOQ (< limit of quantification). The analysis of citrinin content in angkak showed that JK2 strain produced lower citrinin (1.10±0.021µg/g) compared to FNCC 6008 (3.01±0.072 µg/g). The other monacolins found in angkak from both strains were including dehydromonacolin K, monacolin J (qualitative), and mevastatin. Based on t-test, the amount of both mevastatin and citrinin in angkak produced by two different strains were significantly different. In contrast, the amount of dehydromonacolin K in both angkak was comparable. The simultaneous detection result of LC-MS/MS could determine the choice of Monascus strains quickly. JK2 strain was considered as safe, thus it could be chosen to be applied to food products.
Highlights
Introduction andLin, 2007; Song et al, 2019).Angkak or red mold rice (RMR) is a product of M. purpureus fermentation via solid-state fermentation using rice as the primary media
This study aimed to analyze simultaneously monacolins and citrinin in angkak produced by M. purpureus strains using Liquid Chromatography-Mass Spectrometry (LC-mass spectrometry (MS)/MS)
The strain of M. purpureus FNCC 6008 was purchased from the collection of Food and Nutrition Collection Center (FNCC), Universitas Gadjah Mada Indonesia; M. purpureus JK2 strain was obtained from Widya Mandala University, Surabaya, Indonesia that was isolated from angkak at a pharmacy shop in Jakarta; and M. purpureus HD-CC 001 was obtained from the collection of Microbiology Laboratory, School of Pharmacy, Bandung Institute of Technology
Summary
There were three strains of M. purpureus used in this study. The strain of M. purpureus FNCC 6008 was purchased from the collection of Food and Nutrition Collection Center (FNCC), Universitas Gadjah Mada Indonesia; M. purpureus JK2 strain was obtained from Widya Mandala University, Surabaya, Indonesia that was isolated from angkak at a pharmacy shop in Jakarta; and M. purpureus HD-CC 001 was obtained from the collection of Microbiology Laboratory, School of Pharmacy, Bandung Institute of Technology. The culture strains were inoculated into potato dextrose agar (PDA; Merck) slants, and incubated at room temperature (25-30oC) for 14 days. Spore suspensions were prepared by the addition of sterilized water into the grown culture on PDA agar slant. The spore concentration was 107 spores per mL as counted by using haemocytometer
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