The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice

Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam), and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The an...

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Main Authors: Em On Chairote, Griangsak Chairote, Hataichanok Niamsup, Saisamorn Lumyong
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/60136
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-601362018-09-10T03:43:08Z The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice Em On Chairote Griangsak Chairote Hataichanok Niamsup Saisamorn Lumyong Biochemistry, Genetics and Molecular Biology Immunology and Microbiology Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam), and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The analysis for the presence and the content of monacolins, the cholesterol-lowering compounds, were carried out using high performance liquid chromatography (HPLC). The presence of the monacolins was confirmed by the retention time of the reference compounds and LC-MS. The results were compared to those obtained from the Chinese red yeast rice and Thai non-glutinous rice (O. sativa L. cv. Mali105). The chromatograms show the presence of monacolin K acid form (MKA), compactin (P1), monacolin M acid form (MMA), monacolin K (MK), monacolin M (MM), and dehydromonacolin K (DMK). A large peak of a compound with the molecular weight of 358 was also detected but could not be identified. The amount of two important monacolins, compactin, and monacolin K, were determined. It was found that the highest amount of compactin and monacolin K were 21.98 and 33.79 mg/g, respectively, when using Thai rice varity O. sativa L. cv. RD6 which was fermented without adding soybean milk. © 2008 Springer Science+Business Media B.V. 2018-09-10T03:38:32Z 2018-09-10T03:38:32Z 2008-12-01 Journal 09593993 2-s2.0-54849421510 10.1007/s11274-008-9850-z https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=54849421510&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60136
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
spellingShingle Biochemistry, Genetics and Molecular Biology
Immunology and Microbiology
Em On Chairote
Griangsak Chairote
Hataichanok Niamsup
Saisamorn Lumyong
The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
description Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam), and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The analysis for the presence and the content of monacolins, the cholesterol-lowering compounds, were carried out using high performance liquid chromatography (HPLC). The presence of the monacolins was confirmed by the retention time of the reference compounds and LC-MS. The results were compared to those obtained from the Chinese red yeast rice and Thai non-glutinous rice (O. sativa L. cv. Mali105). The chromatograms show the presence of monacolin K acid form (MKA), compactin (P1), monacolin M acid form (MMA), monacolin K (MK), monacolin M (MM), and dehydromonacolin K (DMK). A large peak of a compound with the molecular weight of 358 was also detected but could not be identified. The amount of two important monacolins, compactin, and monacolin K, were determined. It was found that the highest amount of compactin and monacolin K were 21.98 and 33.79 mg/g, respectively, when using Thai rice varity O. sativa L. cv. RD6 which was fermented without adding soybean milk. © 2008 Springer Science+Business Media B.V.
format Journal
author Em On Chairote
Griangsak Chairote
Hataichanok Niamsup
Saisamorn Lumyong
author_facet Em On Chairote
Griangsak Chairote
Hataichanok Niamsup
Saisamorn Lumyong
author_sort Em On Chairote
title The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
title_short The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
title_full The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
title_fullStr The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
title_full_unstemmed The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice
title_sort presence and the content of monacolins in red yeast rice prepared from thai glutinous rice
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=54849421510&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/60136
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