Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products

  • Kim, Hae-Jin (Department of Foods and Nutrition, Kookmin University) ;
  • Ji, Geun-Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Lee, In-Hyung (Department of Foods and Nutrition, Kookmin University)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The levels of citrinin and monacolin K in ten commercial Korean Monascus fermentation products were determined. The products contained citrinin at levels ranging from 0.64 to $112.27\;{\mu}/kg$, with only 2 exceeding the limit of $50\;{\mu}g/kg$ set by the Korea Food and Drug Administration (KFDA). The levels of monacolin K ranged from 0.87 to 1,030 mg/kg, however 6 products contained monacolin K at levels lower than 500 mg/kg, the level required by KFDA to be claimed as a functional food. Therefore, many commercial Korean Monascus fermentation products should be considered safe, however many need to be improved before being considered as functional dietary supplements.

Keywords

References

  1. Endo A. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J. Antibiot. 32: 852-854 (1979) https://doi.org/10.7164/antibiotics.32.852
  2. Juzlova P, Martinkova L, Koen V. Secondary metabolites of the fungus Monascus: a review. J. Ind. Microbiol. 16: 163-170 (1996) https://doi.org/10.1007/BF01569999
  3. Kohama Y, Matsumoto S, Miruma T, Tanabe N, Inada A, Nakanishi T. Isolation and identification of hypotensive principles in red-mold rice. Chem. Pharm. Bull. 35: 2484-2489 (1987) https://doi.org/10.1248/cpb.35.2484
  4. Su Y-C, Wang J-J, Lin T- T, Pan T-M. Production of the secondary metabolites $\gamma$-aminobutyric acid and monacolin K by Monascus. J. Ind. Microbiol. Biot. 30: 41-46 (2003) https://doi.org/10.1007/s10295-002-0001-5
  5. Aniya Y, Ohtani II, Higa T, Miyagi C, Gibo H, Shimabukuro M, Nakanishi H, Taira J. Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radical Bio. Med. 28: 999-1004 (2000) https://doi.org/10.1016/S0891-5849(00)00188-X
  6. Norlha T, Lee I. Protoplast preparation and regeneration from young hyphae of the citrinin producing fungus Monascus ruber. Food Sci. Biotechnol. 14: 543-546 (2005)
  7. Jia X-Q, Mo EK, Sun B-S, Gu L-J, Fang Z-M, Sung CK. Solidstate fermentation for production of monacolin K on soybean by Monascus ruber GM011. Food Sci. Biotechnol. 15: 814-816 (2006)
  8. Blanc PI, Laussac JP, Le Bars J, Le Bars P, Loret MO, Pareilleux A, Prome D, Prome JC, Santerre AL, Goma G. Characterization of monascidin A from Monascus as citrinin. Int. J. Food. Microbiol. 27: 201-213 (1995) https://doi.org/10.1016/0168-1605(94)00167-5
  9. Blanc PJ, Loret MO, Goma G. Production of citrinin by various species of Monascus. Biotechnol. Lett. 17: 291-294 (1995) https://doi.org/10.1007/BF01190639
  10. Sabater-Vilar M, Maas RFM, Fink-Gremmels J. Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination. Mutat. Res. 444: 7-16 (1999) https://doi.org/10.1016/S1383-5718(99)00095-9
  11. Aleo MD, Wyatt RD, Schnellmann RG. The role of altered mitochondrial function in citrinin-induced toxicity to rat renal proximal tubule suspensions. Toxicol. Appl. Pharm. 109: 455-463 (1991) https://doi.org/10.1016/0041-008X(91)90008-3
  12. Blanc PJ, Loret MO, Santerre AL, Pareilleux A, Prome D, Prome JC, Laussac JP, Goma G. Pigments of Monascus. J. Food Sci. 59: 862-865 (1994) https://doi.org/10.1111/j.1365-2621.1994.tb08145.x
  13. Fabre CE, Santerre AL, Loret MO, Baberian R, Pareilleux A, Goma G, Blanc PJ. Production and food applications of the red pigments of Monascus ruber. J. Food Sci. 58: 1099-1102, 1110 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb06123.x
  14. Xu B-J, Wang Q-J, Lee J-H, Jia X-Q, Sung C-K. HPLC analysis of citrinin in red yeast rice. Food Sci. Biotechnol. 12: 376-380 (2003)
  15. Liu B-H, Wu T-S, Su M-C, Chung C-P, Yu F-Y. Evaluation of citrinin occurrence and cytotoxicity in Monascus fermentation products. J. Agr. Food Chem. 53: 170-175 (2005) https://doi.org/10.1021/jf048878n
  16. Chen F, Hu X. Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin. Int. J. Food. Microbiol. 103: 331-337 (2005) https://doi.org/10.1016/j.ijfoodmicro.2005.03.002
  17. Wang Y-Z, Ju X-L, Zhou Y-G The variability of citrinin production in Monascus type cultures. Food Microbiol. 22: 145-148 (2005) https://doi.org/10.1016/j.fm.2004.01.006
  18. Lee C-L, Wang J-J, Pan T-M. Synchronous analysis method for detection of citrinin and the lactone and acid forms of monacolin K in red mold rice. J. AOAC Int. 89: 669-677 (2006)
  19. Huang H-N, Hua Y-Y, Bao G-R, Xie L-H. The quantification of monacolin K in some red yeast rice from Fujian province and the comparison of the other product. Chem. Pharm. Bull. 54: 687-689 (2006) https://doi.org/10.1248/cpb.54.687