Yield Of Monacolin Research Articles

A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

Monacolin K is one of the bioactive substances produced by Monascus ruber during fermentation. The multi-factors and their interactions on the effect of solid-state fermentation of Monascus for high yield of monacolin K were attractive to industrial production. A detailed study of 7 single-factor experiments and a series of experiments with Plackette-Burman and Box-Benhnken design, data fitting and modeling, and analyzing the visual 3D response surface plots for investigation of the key factors for Monacolin K production. The results showed that initial moisture (50 ~ 55%) and bran content (4.5 ~ 5.5%) as the key factors of transport for nutrients and oxygen during the solid-state fermentation (SSF) process of Monascus. Under the optimal conditions, a temperature shifting of the SSF with a higher Monacolin K yield of 14.53 ± 0.16 mg·g− 1 compared with the content of monacolin K in the commercially available functional red yeast rice of 8 mg g− 1.

Metabolomics Analysis of the Effect of Glutamic Acid on Monacolin K Synthesis in Monascus purpureus.

Monacolin K is a secondary metabolite produced by Monascus with beneficial effects on health, including the ability to lower cholesterol. We previously showed that the yield of monacolin K was significantly improved when glutamic acid was added to the fermentation broth of Monascus purpureus M1. In this study, we analyzed M. purpureus in media with and without glutamic acid supplementation using a metabolomic profiling approach to identify key metabolites and metabolic pathway differences. A total of 817 differentially expressed metabolites were identified between the two fermentation broths on day 8 of fermentation. Pathway analysis of these metabolites using the KEGG database indicated overrepresentation of the citric acid cycle; biotin metabolism; and alanine, aspartate, and glutamate metabolic pathways. Six differentially expressed metabolites were found to be related to the citric acid cycle. The effect of citric acid as an exogenous additive on the synthesis of monacolin K was examined. These results provide technical support and a theoretical basis for further studies of the metabolic regulatory mechanisms underlying the beneficial effects of monacolin K and medium optimization, as well as genetic engineering of Monascus M1 for efficient monacolin K production.

Optimization of divalent metal cations for maximal concentration of Monacolin K in Monascus M1 by response surface methodology

Inorganic salts are important factors in the growth and secondary metabolites production of microorganisms. This study investigated the influences of divalent metal cations, Mn2+, Zn2+, and Mg2+ on the cell growth and Monacolin K production in Monascus M1. Then the concentration of the three kinds of divalent metal cations was optimized by response surface methodology, and the optimum conditions for the highest production of Monacolin K were determined. The optimum concentrations of the three divalent metal ions were selected as follow: Mn2+ 0.33%, Zn2+ 0.16%, and Mg2+ 1%. In this condition the concentration of Monacolin K reached 9.57mg/g which was close to the predicted values, indicating that the model was adequate for the Monacolin K production. The yield of Monacolin K in Monascus can be increased by adding metal ions during industrial production.

Overexpression of Monacolin K Biosynthesis Genes in the Monascus purpureus Azaphilone Polyketide Pathway

Monascus purpureus is an important food and drug microbial resource through the production of a variety of secondary metabolites, including monacolin K, a well-recognized cholesterol-lowering agent. However, the high production costs and naturally low contents of monacolin K have restricted its large-scale production. Thus, in this study we sought to improve the production of monacolin K in M. purpureus through overexpression of four genes ( mokC, mokD, mokE, and mokI). Four overexpression strains were successfully constructed by protoplast electric shock conversion, which resulted in a 234.3%, 220.8%, 89.5%, and 10% increase in the yield of monacolin K, respectively. The overexpression strains showed clear changes to the mycelium surface with obvious folds and the spores with depressions, whereas the pBC5 mycelium had a fuller structure with a flatter surface. Further investigation of these strains can provide the theoretical basis and technical support for the development of functional Monascus varieties.

The Influence of Temperature and Ethanol Concentration in Monacolin K Extraction from Monascus Fermented Rice

One of the major causes of death is coronary heart disease which is usually caused by hypercholesterolemia. HMG-CoA reductase is a rate-limiting enzyme that plays important role in cholesterol biosynthetis. The enzyme acts a prime target for pharmacology intervention. Monacolin K is known as an inhibitor of HMG-CoA reductase. It was produced as a fungal metabolite either from Monascus sp. or Aspergillus terreus strain. The compound had been proven to be anticholesterol and antihypotensive agent. Red Yeast Rice or angkak is a traditional food that fermented by Monascus sp. Traditional form of angkak resulting specific smell and taste. Extraction of angkak will make a better form with more acceptance by consumer. During extraction process, the type of organic solvent and temperature are critical factor for compound extraction. The aim of this study was to investigate the influence of ethanol concentration and temperature in Monacolin K extraction process from Monascus Fermented Rice (MFR). Investigation of extraction process was carried out using variable of ethanol concentration i.e. 40, 50, 60, 70, 80 and 95% (v/v). The effect of temperature during extraction was also investigated through two condition i.e. room temperature and 60°C. The amount of Monacolin K, which contained in crude extract, was measured using spectrophotometric and High Performance Liquid Chromatography (HPLC) method. The results showed that the highest amount of Monacolin K in crude extract was found in extraction using 95% v/v of ethanol (MFR95) whereas effect of heating procedure also showed that the amount of Monacolin K in crude extract was increased in 60°C. HPLC analysis showed that the yield of Monacolin K in crude of MFR95 extract was 1760μg g-1. In conclusion, ethanol 95% v/v and heated in 60°C were the best choice for extraction of Monacolin K from MFR.

Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation

Abstract Monascus purpureus, a traditional Chinese fermentation fungus, is used as a natural dietary supplement. Among the metabolites of M. purpureus, monacolin K (lovastatin) is found to be very important and have been proven to be cholesterol-lowering drug. They are potent inhibitor of 3-hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA). Cultural condition has a significant influence on the yield of monacolin K. This study deals with the cultural parameters like carbon, nitrogen, pH and temperature on monacolin K production by M. purpureus. The effect of different carbon sources (glucose, fructose, maltose, sucrose and lactose) on monacolin K production indicated that maltose as carbon source yielded more monacolin K (71.07 mg/L) followed by glucose (61.99 mg/L). Among different nitrogen sources (ammonium nitrate, ammonium sulphate, yeast extract, peptone and ammonium chloride), peptone produces highest concentration of monacolin K (62.00 mg/L) followed by ammonium chloride (52.30 mg/L). Optimum temperature was found to be 28°C with 72 mg/L of monacolin K. pH also plays a major role on the synthesis of monacolin K. pH 5.0 was found optimum (56 mg/L) when compared to other pH values. An enhanced amount of monacolin K (81.27 mg/L) was achieved with the above optimum parameters by controlling the fermentation condition.