Monascus purpureus

The sexual state of M. purpureus is a cleistothecium with a two-layered wall, enclosing round, evanescent eight-spored asci, lifted above the substrate on a multi-hyphal stalk. Ascospores can be heat-resistant. The asexual state forms chains of hyaline, or brownish, chlamydospore-like cells.

During growth, Monascus spp. breaks down starch substrate into several metabolites, including pigments produced as secondary metabolites. The structure of pigments depends on the type of substrate and other specific factors during culture, such as acidity or basicity (pH), temperature, and moisture content.[http://epg.science.cmu.ac.th/ejournal/journalDetail.php?journal_id=396 Chiang Mai Journal of Science]

However, discoveries of a number of cholesterol-lowering statins produced by the mold has prompted research into its possible medical uses. The naturally occurring lovastatins and analogs are called monacolins K, L, J, and also occur in their hydroxyl acid forms, along with dehydroxymonacolin and compactin (mevastatin). The prescription drug Lovastatin, identical to monacolin K, is the principal statin produced by M. purpureus. Only the open-ring (hydroxy acid) form is pharmacologically-active, but it is not produced on a commercial scale.{{cite journal |author=Endo A |title=The origin of the statins. 2004 |journal=Atheroscler Suppl |volume=5 |issue=3 |pages=125–130 |date=2004 |pmid= 15531285|doi=10.1016/j.atherosclerosissup.2004.08.033 }}{{cite journal |vauthors=Edwards JE, Moore RA |title=Statins in hypercholesterolaemia: a dose-specific meta-analysis of lipid changes in randomised, double blind trials |journal=BMC Fam Pract |volume=4|pages=18 |date=2003 |pmid=14969594 |pmc=317299 |doi=10.1186/1471-2296-4-18 |doi-access=free }}{{cite journal |vauthors=Becker DJ, Gordon RY, Morris PB, et al |title=Simvastatin vs therapeutic lifestyle changes and supplements: randomized primary prevention trial |journal=Mayo Clin. Proc. |volume=83 |issue=7 |pages=758–764 |date=2008 |pmid=18613992 |doi= 10.4065/83.7.758}}{{cite web |url=http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&u=%2Fnetahtml%2FPTO%2Fsearch-adv.htm&r=11188&f=G&l=50&d=PTXT&s1=lovastatin&p=224&OS=lovastatin&RS=lovastatin |title=Novel HMG-CoA reductase inhibitors |last1=Duggan |first1=Mark |last2=Hartman |first2=George D |date=15 August 1989 |website=US Patent and Trademark Office |access-date=13 January 2019 |archive-date=14 January 2019 |archive-url=https://web.archive.org/web/20190114190127/http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&u=%2Fnetahtml%2FPTO%2Fsearch-adv.htm&r=11188&f=G&l=50&d=PTXT&s1=lovastatin&p=224&OS=lovastatin&RS=lovastatin |url-status=dead }}

The mycotoxin citrinin is carefully monitored when Monascus is used in fermented foods. Industrial use of soluble red pigments, as food dye, was discontinued in the United States of America (USA) and Europe because of associated risks.{{cite journal |last1=Chen |first1=YP |last2=Tseng |first2=CP |last3=Chien |first3=IL |last4=Wang |first4=WY |last5=Liaw |first5=LL |last6=Yuan |first6=GF |title=Exploring the distribution of citrinin biosynthesis related genes among Monascus species. |journal=Journal of Agricultural and Food Chemistry |date=2008 |volume=56 |issue=24 |pages=11767–11772|doi=10.1021/jf802371b |pmid=19012408 }}

M. purpureus has been used for over a thousand years in oriental fermented foods, including red kōji-kin, red yeast rice, or ank-kak, rice wine, kaoliang brandy, and as the coloring agent for Peking duck.

The related fungi M. ruber and M. pilosus are also used in industrial applications.{{cite journal|vauthors=Panda BP, Javed S, Ali M | title=Production of Angkak Through Co-Culture of Monascus purpureus and Monacus ruber. | journal=Braz J Microbiol | year= 2010 | volume= 41 | issue= 3 | pages= 757–64 | pmid=24031553 | doi=10.1590/S1517-83822010000300028 | pmc=3768636 }} M. ruber is also a common food spoilage organism; most strains produce a brown pigment.{{Cite book|title=Introduction to food-borne fungi|last1=Samson|first1=Robert A.|last2=Reenen-Hoekstra| first2=Ellen S. van.|date=1988|edition= 3rd|publisher=Centraalbureau voor Schimmelcultures, Institute of the Royal Netherlands Academy of Arts and Sciences|isbn=978-9070351168|location=Baarn|oclc=18574153}}

{{Columns-list|colwidth=30em|

• Aspergillus oryzae (koji)
• Fungal isolates
• List of microorganisms used in food and beverage preparation
• Medicinal molds
• Medicinal mushrooms
• Rhizopus oryzae
• Saccharomyces boulardii
• Saccharomyces cerevisiae}}

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1. Bibhu Prasad Panda, Saleem Javed, Mohd, Ali. (2010). Optimization of fermentation parameters for higher lovastatin production in red mold rice through co-culture of Monascus purpureus and Monascus ruber. Food and Bioprocess Technology. 3 (no.3): 373-378. {{doi|10.1007%2Fs11947-008-0072-z}}
2. Mazzanti G, Moro PA, Raschi E, Da Cas R, Menniti-Ippolito (2017). F. Adverse reactions to dietary supplements containing red yeast rice: assessment of cases from the Italian surveillance. British Journal of Clinical Pharmacology. 83(4): 894–908. {{doi|10.1111/bcp.13171}}, {{PMC|5346868}}, {{PMID|28093797}}

• [https://web.archive.org/web/20060721021313/http://www.indexfungorum.org/Names/SynSpecies.asp?RecordID=235390 Index Fungorum page (synonyms)]
• [http://www.indexfungorum.org/Names/NamesRecord.asp?RecordID=235390 Index Fungorum page (general)]
• [http://www.behrbonn.com/monascub.htm Monascus purpureus page]
• [http://www.umm.edu/altmed/ConsSupplements/RedYeastRicecs.html Website about medicinal use of Monascus purpureus]

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Category:Aspergillaceae

Category:Molds used in food production

Category:Fungus species