Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Screening and Identification of Monascus Strain Producing Monacolin K

Monacolin K 대량생산 Monascus 균주의 탐색 및 동정

  • Published : 2004.01.01
Download PDF
⟨ Previous Next ⟩

Abstract

We had screened the Monascus strain capable of producing monacolin K dominantly among 29 Monascus strains. Red yeast rice was prepared by culturing each Monascus sp. with 200 g of steamed rice (12$0^{\circ}C$, 20 min) at 3$0^{\circ}C$ for 10 days and drying at 8$0^{\circ}C$ for 20 min. As a result, red yeast rice cultured by M. purpureus ATCC16457, M. purpureu IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595 and M. kaoliang ATCC 46596 produced lots of red pigment and monacolin K. An unidentified Monascus sp. showed the highest productivityof red pigment and monacolin K among 29 Monascus strains. Its production of red pigment and monacolin K was 1.3∼39 times and 2.4∼8 times higher than other strains, respectively. Although the morphological characteristics of unidentified Monascus strain were a little different from the typical M. purpureus, it was identified as M. purpureus CBS 281.34 from the result of sequencing of ITS (Internal transcribed spacer) and 28S ribosomal RNA (partial).

최근 콜레스테롤 합성을 억제하는 효능을 가진 것으로 알려진 홍국균 대사생성물의 일종인 monacolin K를 이용한 건강식품의 개발에 대한 관심이 높아지고 있다. 이에 본 연구에서는 monacolin K를 이용한 건강식품의 개발을 위한 기초연구로 monacolin K의 생산 효율성을 높이고자 미동정된 1종의 홍국균을 포함해 29종의 홍국균을 수집하여 monacolin K를 대량생산하는 균주를 탐색하였다. 홍국은 PDA배지에서 배양한 흥국균을 침지ㆍ증자한 백미에 5%가 되도록 접종 후, 3$0^{\circ}C$에서 10일간 배양하여 제조하고 이를 건조, 분말로 하여 사용하였다. 그 결과 색소생성량이 많은M. purpureus ATCC 16457, M. puypureus IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595, M. kaoliang ATCC 46596 등의 균체를 배양한 홍국에서 monacolin K 생성량도 높았다. 그러나 색소와 monacolin K 생산량은 미동정된 홍국균이 가장 많은 것으로 나타나 형태학적 관찰과 ITS 및 28S rRNA부분 유전자 염기서열분석을 실시한 결과, M. purpureus CBS 281.34인 것으로 동정되었다.

Keywords

References

  1. J Agric Food Chem v.50 New monascus metab olie isolated from red yeast rice (angkak, red koji) Wild,D.;Toth,G.;Humpf,H.U. https://doi.org/10.1021/jf020023s
  2. Food and development v.35 no.2 Useful microbe as health food material Editorial department
  3. Korean J Food Sci Technol v.35 Screening of fungal strains producing lovastatin, an antihypercholesterolemic agent Bang,I.Y.;Whang,S.H.;Kim,J.W.;Kim,S.Y.;Park,C.S.
  4. Korean J Food Sci Technol v.34 The relation between antihypertensive effect and γ-aminobutyric acid, mycelial weight and pigment of Monascus Rhyu,M.R.;Kim,E.Y.
  5. J Agric Food Chem v.48 Constituents of red yeast rice, a traditional Chinese food and medicine Ma,J.;Li,Y.;Ye,Q.;Li,J.;Hua,Y.;Ju,D.;Zhang,D.;Cooper,R.;Chang,M. https://doi.org/10.1021/jf000338c
  6. J Korean Soc Food Sci Nutr v.32 Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment Yu,T.S.;Kim,H.H.;Yoon,C.G. https://doi.org/10.3746/jkfn.2003.32.2.244
  7. J Korean Soc Food Sci Nutr v.28 Characteristics of kochujang prepared by Monascus anka koji Chung,S.H.;Suh,H.J.;Hong,J.H.;Lee,H.K.;Cho,W.D.
  8. Korean J Food Sci Technol v.32 The chemical properties of doenjang prepared by Monascus koji Kim,E.Y.;Rhyu,M.R.
  9. J Korean Soc Food Sci Nutr v.30 Effect of Monascus koji on the fermentation and quality of kimchi Kim,S.D.;Kim,I.D.;Park,M.J.
  10. J Korean Soc Food Sci Nutr v.30 Studies on the storage of functional red soybean curd Hwang,T.I.;Kim,S.K.;Park,Y.S.;Byoun,K.E.
  11. Korean J Food Sci Technol v.33 Studies on the determination method of Monascus pigments in foods Lee,T.S.;Lee,Y.J.;Kwon,Y.K.;Park,J.S.;Ko,H.S.;Sim,K.C.;Lee,J.Y.;Shin,J.W.;Song,J.W.;Lee,C.W.
  12. J Chromatogr v.630 Determination of lovastatin (mevinolin) and mevinolinic acid in fermentation liquids Kysilka,R.;Kren,V. https://doi.org/10.1016/0021-9673(93)80480-V
  13. J Chromatogr v.A704 High-performance liquid chromatographic analysis of mevinolin as mevinolinic acid in fermentation broths Friedrich,J.;Zuzek,M.;Bencina,M.;Cimerman,A.;Strancar,A.;Radez,I.
  14. J Chromatogr v.A763 Monitoring of selected metabolites and biotransformation products from fermentation broths by high-performance liquid chromatogrphy Morovjan,G.;Szakacs,G.;Fekete,J.
  15. J Ind Michrobiol v.8 Mutants of lovastatin-hyperproducing Aspergillus terreus deficient in the production of sulochrin Vinci,V.A.;Hoerner,T.D.;Coffman,A.D.;Schimmel,T.G.;Dabora,R.L.;Kirpekar,A.C.;Ruby,C.L.;Stieber,R.W. https://doi.org/10.1007/BF01578762
  16. Biotechnol Bioeng v.64 Improvement of red pigment/citrinin production ratio as a function of environmental conditions by Monascus ruber Hajjaj,H.;Blanc,P.J.;Groussac,E.;Goma,G.;Uribelarrea,J.L.;Loubiere,P. https://doi.org/10.1002/(SICI)1097-0290(19990820)64:4<497::AID-BIT12>3.0.CO;2-Q
  17. J Korean Soc Food Nutr v.24 Production of cholesterol inhibitor, monacolin produced from Monasces pilosus M-15 Ryu,B.H.;Ahn,M.K.;Park,J.O.
  18. Nucleic Acids Res v.16 no.Sup Compilation of small ribosomal subunit RNA sequences Dams,E.;Hendriks,L.;Van de Peer,Y.;Neefs,J.M.;Smits,G.;Vandenbempt,I.;De Wachter,R. https://doi.org/10.1093/nar/16.suppl.r87
  19. Korean J Food Sci Technol v.34 Stability of pigment produced by Monascus pilosus Park,M.J.;Yoon,E.K.;Kim,S.D.
  20. J Korean Soc Food Sci Nutr v.26 Characteristics and stability of pigments produced by Monascus anka in a jar fermenter Kim,S.J.;Rhim,J.W.;Kang,S.G.;Jung,S.T.
  21. J Food Sci v.45 Pigments produced by Monascus purpureus with regard to quality and quantity Broder,C.U.;Koehler,P.E. https://doi.org/10.1111/j.1365-2621.1980.tb04102.x
  22. Korean J Food Sci Technol v.35 Content of rutin and monacolin K in red buckwheat fermented with Monascus ruber Kang,D.Z.;Um,J.B.;Lee,S.K.;Lee,J.H.
  23. 식품미생물학 민경찬;정희종;정수열;김재근;손규목;김도영

Cited by

  1. Production and Characteristics of Hongkuk-ju using Monascus anka vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.078
  2. Quality Characteristics of Cookies added with Hongkuk Powder vol.26, pp.2, 2013, https://doi.org/10.9799/ksfan.2013.26.2.177
  3. Hongkuk Production and the Characteristics of Hongkuk Made from Monascus anka vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.1055
  4. Optimization of Production of Monacolin K fromγ-IrradiatedMonascusMutant by Use of Response Surface Methodology vol.10, pp.3, 2007, https://doi.org/10.1089/jmf.2006.097
  5. 홍국쌀 에탄올 추출물과 Diacylglycerol Oil을 이용하여 제조한 기능성 유지의 이화학적 특성 연구 vol.36, pp.2, 2004, https://doi.org/10.3746/jkfn.2007.36.2.201