Abstract:
Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.
摘要:
红曲米自古以来在中国和韩国被用于生产酒精饮料和各种发酵食品;自18世纪以来,它也被用于生产日本的tofuyo(冲绳式发酵豆腐)。最近,具有降胆固醇作用的monacolinK(洛伐他汀),在一些红曲霉真菌菌株中发现。由于他汀类药物已在世界范围内用作降胆固醇药,含有天然他汀类药物的加工食品作为与生活方式有关的疾病的一级预防材料正在引起人们的注意。近年来,使用传统固态发酵的红曲米的大规模商业化生产已经成为可能,和各种有用的材料,包括作为天然色素传播的各种红曲色素(聚酮化合物),除了他汀类药物,是在发酵过程中产生的。红曲米作为药用食品具有很大的潜力。在本文中,我们描述了红曲米作为食物的历史,尤其是在日本和东亚,其生产方法,使用,和具有药理活性的成分。然后,我们回顾了红曲米在改善脂质代谢和循环系统方面的有益作用及其作为功能性食品的安全性的证据。