Benzenoid Derivatives and Amide Constituents of the Monascus sp.-Fermented Rice
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Red-yeast rice (ang-kak, red koji) made by the filamentous fungi of the Monascus species has traditionally been used in East Asia as a foodstuff in the production of natural food colorant, such as for red rice wine, red soybean cheese, meat, meat products, and fish, to aromatize and conserve meat, fish and soybean products . It is also used as a folk medicine . They comprise four representative species: M. pilosus, M. purpureus, M. rubber, and M. anka. These species belong to the class Ascomycetes and the family Monascaceae . Red yeast rice was a great discovery in ancient China and is also used for medicinal purposes to promote digestion and blood circulation, strengthen the spleen, and remove blood stasis . The above-mentioned representative yeasts can produce several pigments and some physiologically and biologically active metabolites when grown on cooked rice . Monascus sp. can produce many secondary metabolites, including polyketides , furanoisophthalides ,...
This investigation was supported by a grant from the Ministry of Economic Affairs of the Republic of China. The authors also thank Senior Technician Mrs. Chyi-Jia Wang of the Center for Resources, Research and Development (CRRD) of Kaohsiung Medical University for measuring the 2D NMR data.
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