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

Effect of Red Yeast (Monascus purpureus) Rice Supplemented Diet on Lipid Profiles and Antioxidant Activity in Hypercholesterolemic Rats

홍국(Monascus purpureus)쌀을 첨가한 고콜레스테롤 식이가 흰쥐의 항산화 활성에 미치는 영향

  • Kwon, Chong Suk (Dept. of Food Science and Nutrition, Andong National University)
  • 권정숙 (안동대학교 생활과학대학 식품영양학과)
  • Received : 2013.09.16
  • Accepted : 2013.12.24
  • Published : 2014.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

Red yeast rice (RYR) has been known to exhibit various biological effects, including anti-hyperlipidemia, antioxidant, anti-tumor, and anti-inflammtory activities. Oxidative stress is a main risk factor in the development of cardiovascular disease, such as atherosclerosis. Therefore, the aim of this study was to investigate the possible hypolipidemic and antioxidant effect of RYR on rats fed a high-cholesterol diet supplemented with either 0.2%, 1%, or 5% RYR for 4 weeks. We measured lipid profiles in the plasma and liver, antioxidant enzyme activities in plasma and erythrocyte, gene expression of antioxidant enzymes in the liver, and oxidative DNA damage in lymphocytes. The group supplemented with 0.2% RYR had total cholesterol level in plasma decreased by 24%, while the group supplemented with 5% RYR had high-density cholesterol increased by 20% compared to the control. The antioxidant enzyme activities were also affected by RYR supplementation. Total superoxide dismutase activities in plasma significantly decreased by 11% in the 1% RYR group, while these activities in the liver significantly decreased by 16% and 21% in the 1% and 5% supplemented group compared to the control, respectively. Glutathione peroxidase activities in plasma and erythrocytes increased 13% and 48% in the 1% RYR group, respectively. Catalase (CAT) activity in erythrocytes significantly increased by 49% and 68% in the 1% and 5% RYR group compared to the control, respectively. The gene expression of CAT was up-regulated 7.9 fold compared to the control in the 5% RYR supplemented group. These results suggest that RYR can control hyperlipidemia by improving the lipid profile and modulating oxidative stress.

고콜레스테롤 식이에 홍국쌀 분말을 0.2%, 1% 및 5% 첨가한 식이를 4주간 섭취한 동물에서 홍국쌀의 지질 개선 효과와 함께 항산화 효과를 혈액과 간의 항산화 효소 활성, 항산화 효소의 유전자 발현 및 DNA 손상에 미치는 영향으로 분석하였다. 홍국쌀 분말 첨가 식이를 섭취한 후의 체중 변화, 식이섭취량, 식이 효율 및 간 무게는 대조군과 유의한 차이가 없었다. 혈장에서 총 콜레스테롤은 대조군에 비해 0.2% 첨가군에서 24% 감소하였으며, HDL 콜레스테롤은 5% 첨가군에서 20% 증가하였고 LDL 콜레스테롤은 0.2% 첨가군에서 42% 감소한 것으로 나타났다. 항산화 효소 활성에서는 SOD 활성이 감소하거나 유의성이 없었으나 적혈구에서 GPx와 CAT의 활성이 대조군에 비해 유의성 있게 증가하는 것으로 나타났으며, 간의 TBARS는 5% 첨가군에서 대조군에 비해 19% 유의적으로 감소한 것으로 나타났다. 항산화 효소의 유전자 발현에서는 5% 첨가군에서 CAT의 발현이 대조군에 비해 7.9배 유의성 있게 증가하였다. 홍국쌀 분말 섭취로 인한 DNA 손상은 관찰되지 않았으며, $H_2O_2$로 산화 스트레스를 가했을 때 DNA 손상이 농도 의존적으로 억제되는 것으로 나타났다. 이상의 결과로부터 홍국쌀의 섭취가 혈액과 간의 지질 대사 개선 효능을 가지며, 항산화효소의 활성화를 통해 ROS에 의한 세포 손상을 억제할 뿐 아니라 LDL 콜레스테롤의 산화도 억제할 것으로 예상되므로 심혈관계 질환에 대한 예방 효과가 있을 것으로 사료된다.

Keywords

References

  1. Ma J, Li Y, Ye Q, Li J, Hua Y, Ju D, Zhang D, Cooper R, Chang M. 2000. Constituents of red yeast rice, a traditional Chinese food and medicine. J Agric Food Chem 48:5220-5225. https://doi.org/10.1021/jf000338c
  2. Wang J, Lu Z, Chi J, Wang W, Su M, Kou W, Yu P, Yu L, Chen L, Zhu JS, Chang J. 1997. Multicenter clinical trial of the serum lipid-lowering effects of a Monascus purpureus (red yeast) rice preparation from traditional Chinese medicine. Curr Ther Res 58: 964-978. https://doi.org/10.1016/S0011-393X(97)80063-X
  3. Li C, Zhu Y, Wang Y, Zhu JS, Chang J, Kritchevsky D. 1998. Monascus purpureus-fermented rice (red yeast rice): a natural food product that lowers blood cholesterol in animal models of hypercholesterolemia. Nutr Res 18: 71-81. https://doi.org/10.1016/S0271-5317(97)00201-7
  4. Heber D, Yip I, Ashley JM, Elashoff DA, Elashoff RM, Go VLW. 1999. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. Am J Clin Nutr 69: 231-236.
  5. Su YC, Wang JJ, Lin TT, Pan TM. 2003. Production of the secondary metabolites gamma-aminobutyric acid and monacolin K by Monascus. J Ind Microbiol Biotechnol 30:41-46. https://doi.org/10.1007/s10295-002-0001-5
  6. Aniya Y, Ohtani II, Higa T, Miyagi C, Gibo H, Shimabukuro M, Nakanishi H, Taira J. 2000. Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radic Biol Med 28: 999-1004. https://doi.org/10.1016/S0891-5849(00)00188-X
  7. Wu GF, Wu X. 2000. Screening DPPH radical scavengers from Monascus sp. Acta Microbiol Sin 40: 394-399.
  8. Cheng CF, Pan TM. 2011. Protective effect of Monascusfermented red mold rice against alcoholic liver disease by attenuating oxidative stress and inflammatory response. J Agric Food Chem 59: 9950-9957. https://doi.org/10.1021/jf202577t
  9. Lee CL, Wang JJ, Pan TM. 2008. Red mold rice extract represses amyloid beta peptide-induced neurotoxicity via potent synergism of anti-inflammatory and antioxidative effect. Appl Microbiol Biotechnol 79: 829-841. https://doi.org/10.1007/s00253-008-1480-8
  10. Blanc PJ, Laussac JP, Le Bars J, Le Bars P, Loret MO, Pareilleux A, Prome D, Prome JC, Santerre AL, Goma G. 1995. Characterization of monascidin A from Monascus as citrinin. Int J Food Microbiol 27: 201-213. https://doi.org/10.1016/0168-1605(94)00167-5
  11. Blanc PJ, Loret MO, Goma G. 1995. Production of citrinin by various species of Monascus. Biotechnol Lett 17: 291-294. https://doi.org/10.1007/BF01190639
  12. Halliwell B, Gutteridge JM, Cross CE. 1992. Free radicals, antioxidants, and human disease: where are we now? J Lab Clin Med 119: 598-620.
  13. Rosenson RS. 2004. Statins in atherosclerosis: lipid-lowering agents with antioxidant capabilities. Atherosclerosis 173: 1-12. https://doi.org/10.1016/S0021-9150(03)00239-9
  14. Baskar AA, Manoharan S, Manivasagam T, Subramanian P. 2004. Temporal patterns of lipid peroxidation product formation and antioxidants activity in oral cancer patients. Cell Mol Biol Lett 9: 665-673.
  15. Kasiske BL, O'Donnell MP, Schmitz PG, Kim Y, Keane WF. 1990. Renal injury of diet-induced hypercholesterolemia in rats. Kidney Int 37: 880-891. https://doi.org/10.1038/ki.1990.62
  16. Paglia DE, Valentine WN. 1967. Studies on the quantitative and qualitative characterization of erythrocyte glutathione peroxidase. J Lab Clin Med 70: 158-169.
  17. Flohe L, Otting F. 1984. Superoxide dismutase assays. Methods Enzymol 105: 93-104. https://doi.org/10.1016/S0076-6879(84)05013-8
  18. Aebi H. 1984. Catalase in vitro. Methods Enzymol 105:121-126. https://doi.org/10.1016/S0076-6879(84)05016-3
  19. Ohkawa H, Ohishi N, Yagi K. 1979. Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal Biochem 95: 351-358 https://doi.org/10.1016/0003-2697(79)90738-3
  20. Singh NP, McCoy MT, Tice RR, Schneider EL. 1998. A simple technque for quantitaion of low levels of DNA damage in individual cells. Exp Cell Res 175: 184-191.
  21. Livak KJ, Schmittgen TD. 2001. Analysis of relative gene expression data using real-time quantitative PCR and the $2^{-{\Delta}{\Delta}CT}$ method. Methods 25: 402-408. https://doi.org/10.1006/meth.2001.1262
  22. Rhyu MR, Kim EY, Han JS. 2003. Effect of Monascus koji on blood pressure and serum cholesterol composition of SHR by chronic dietary administration. J Korean Soc Food Sci Nutr 32: 464-468. https://doi.org/10.3746/jkfn.2003.32.3.464
  23. Yu TS, Kim HH, Yoon CG. 2003. Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment. J Korean Soc Food Sci Nutr 32: 244-249. https://doi.org/10.3746/jkfn.2003.32.2.244
  24. Mohan Kumari HP, Naidu KA, Vishwanatha S, Narasimhamurthy K, Vijayalakshmi G. 2009. Safety evaluation of Monascus purpureus red mould rice in albino rats. Food Chem Toxicol 47: 1739-1746. https://doi.org/10.1016/j.fct.2009.04.038
  25. Journoud M, Jones PJ. 2004. Red yeast rice: a new hypolipidemic drug. Life Sci 74: 2675-2683. https://doi.org/10.1016/j.lfs.2003.10.018
  26. Guemouri L, Artur Y, Herbeth B, Jeandel C, Cuny G, Siest G. 1991. Biological variability of superoxide dismutase, glutathione peroxidase, and catalase in blood. Clin Chem 37:1932-1937.
  27. Fridovich I. 1978. The biology of oxygen radicals. Science 201: 875-880. https://doi.org/10.1126/science.210504
  28. Dhale MA, Divakar S, Kumar SU, Vijayalakshmi G. 2007. Isolation and characterization of dihydromonacolin-MV from Monascus purpureus for antioxidant properties. Appl Microbiol Biotechnol 73: 1197-1202.
  29. Dey A, Cederbaum AI. 2006. Alcohol and oxidative liver injury. Hepatology 43: s63-s74. https://doi.org/10.1002/hep.20957
  30. Kwon CS. 2012. Antioxidant properties of red yeast rice (Monascus purpureus) extracts. J Korean Soc Food Sci Nutr 41: 437-442. https://doi.org/10.3746/jkfn.2012.41.4.437
  31. Halliwell B. 2002. Effect of diet on cancer development: is oxidative DNA damage a biomarker? Free Radic Biol Med 32: 968-974. https://doi.org/10.1016/S0891-5849(02)00808-0
  32. Totter JR. 1980. Spontaneous cancer and its possible relationship to oxygen metabolism. Proc Natl Acad Sci USA 77: 1763-1767. https://doi.org/10.1073/pnas.77.4.1763
  33. Ames BN, Shigenaga MK, Hagen TM. 1993. Oxidants, antioxidants, and the degenerative disease of aging. Proc Natl Acad Sci USA 90: 7915-7922. https://doi.org/10.1073/pnas.90.17.7915
  34. Thompson HJ, Heimendinger J, Haegele A, Sedlacek SM, Gillette C, O'Neill C, Wolfe P, Conry C. 1999. Effect of increased vegetable and fruit consumption on markers of oxidative cellular damage. Carcinogenesis 20: 2261-2266. https://doi.org/10.1093/carcin/20.12.2261
  35. Yasukawa K, Takahashi M, Yamanouchi S, Takido M. 1996. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 53: 247-249. https://doi.org/10.1159/000227568
  36. Hong MY, Seeram NP, Zhang Y, Heber D. 2008. Anticancer effects of Chinese red yeast rice versus monacolin K alone on colon cancer cells. J Nutr Biochem 19: 448-458. https://doi.org/10.1016/j.jnutbio.2007.05.012

Cited by

  1. The Effect of Rice with Aspergillus terreus on Lipid Metabolism in Rats vol.47, pp.5, 2015, https://doi.org/10.9721/KJFST.2015.47.5.658
  2. Effects and Mechanism of Blue Light on Monascus in Liquid Fermentation vol.22, pp.3, 2017, https://doi.org/10.3390/molecules22030385
  3. 홍국쌀을 첨가한 두부 셰이크의 제조기술 vol.24, pp.7, 2014, https://doi.org/10.11002/kjfp.2017.24.7.942