Chemical Constituents of the Fungus Monascus pilosus BCRC 38093-fermented Rice
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Red-mold rice (ang-kak, red koji) produced by Monascus species has traditionally been used in East Asia as a foodstuff in the production of natural food colorant, e.g., for red rice wine, red soybean cheese, meat, meat products, and fish. It is also used as a folk medicine . Monascus sp. can produce many secondary metabolites, viz. ankaflavin and monascin (yellow pigment), monascorubrin and rubropunctanin (orange pigment), monascorubramine and rubropuctamine (red pigment) [2, 3], as well as the antihypercholesterolemic agent monacolin K (lovastatin) , the hypotensive agent γ-aminobutyric acid (GABA) , antioxidant compounds, dimerumic acid , and the antibacterial compound citrinin . Monascus pilosus BCRC 38093 was mutated from M. pilosus BCRC 38072. Red mold-rice (RMR) fermented by M. pilosus BCRC 38093 showed high monacolin K production. The red mold-rice of M. pilosusBCRC 38093 was extracted with 95% ethanol. The extract was then partitioned with ethyl acetate and...
KeywordsBicalutamide Citrinin Casodex Monascin Ankaflavin
The first two authors (M.-D. Wu and M.-J. Cheng) contributed equally to this work and should both be regarded as first author of this publication. This work was supported by a Grant from the Ministry of Economic Affairs of the Republic of China (Grant No. 94-EC-17-A-17-R7-0563). The authors thank Senior Technician Mrs. Chyi-Jia Wang of the Center for Resources, Research and Development (CRRD) of Kaohsiung Medical University (KMU) for measuring the 2D NMR data.
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