食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 30 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039969

研究报告

高产Monacolin K的杂粮红曲发酵工艺研究及其品质评价

  • 张娜娜 ,
  • 申沛琦 ,
  • 杨欣 ,
  • 陈凤英 ,
  • 陆春菊 ,
  • 曾海英
展开
  • (贵州大学 酿酒与食品工程学院, 贵州 贵阳, 550025)
第一作者:硕士研究生(曾海英教授为通信作者,E-mail:20525701@qq.com)

收稿日期: 2024-07-03

  修回日期: 2024-08-02

  网络出版日期: 2025-06-19

基金资助

国家自然科学基金项目(32260583);贵州大学引进人才科研项目(贵大人基合字(2021)号)

收起

Fermentation process and quality evaluation of coarse cereals fermented by Monascus spp.with high yield of Monacolin K

  • ZHANG Nana ,
  • SHEN Peiqi ,
  • YANG Xin ,
  • CHEN Fengying ,
  • LU Chunju ,
  • ZENG Haiying
Expand
  • (School of Liquor ＆ Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2024-07-03

  Revised date: 2024-08-02

  Online published: 2025-06-19

Fold

摘要

Monacolin K(MK)作为红曲特征性天然活性物质,具有强降胆固醇、降血脂等多种生理功效。基于杂粮红曲发酵,为提高MK产量,该研究通过发酵菌株优筛、杂粮基质优选及生产工艺优化,并对其产物理化品质、活性成分和安全特性进行评价,旨为开发高MK红曲杂粮提供理论依据。结果表明,相同培养条件下,紫红曲3.462 9的生物量最高(P<0.05)。通过该菌发酵的4种杂粮中,苦荞的MK产量和色价最高(P<0.05),分别达80.10 mg/Kg、299.20 U/g。高产MK的苦荞红曲发酵工艺为:固液比25∶10(g∶mL)、初始pH 4、接种量8%、温度30 ℃,发酵9 d,MK产量达200.00 mg/kg,较优化前提高150%(P<0.05)。该苦荞红曲理化品质好,色红曲香、质地细腻,其总酚、总黄酮含量分别达1.50和4.66 g/100 g(P<0.05);安全特性优,无致病菌检出,总生物胺、黄曲霉毒素B1及桔霉素等含量均低于安全限值(T/ZZB 1452—2019)。该发酵技术可行,实现MK高量富集,且产品品质良好,为杂粮红曲研发奠定理论基础、提供数据支撑。

关键词： Monacolin K; 红曲菌; 杂粮; 发酵工艺

本文引用格式

张娜娜 , 申沛琦 , 杨欣 , 陈凤英 , 陆春菊 , 曾海英 . 高产Monacolin K的杂粮红曲发酵工艺研究及其品质评价[J]. 食品与发酵工业, 2025 , 51(11) : 30 -36 . DOI: 10.13995/j.cnki.11-1802/ts.039969

Abstract

Monacolin K (MK), a characteristic natural bioactive compound of Monascus spp., has a variety of physiological influence such as strong cholesterol-lowering and blood lipid-lowering, anti-hyperlipidemia etc.In this study, the MK yield of fermented coarse cereals was increased through screening of fermentation strains, substrates and optimization of fermentation technology by Monascus spp. Moreover, the quality of fermentation products was evaluated by detecting physicochemical indexes, active components and safety indexes.The aim of this study was to provide a theoretical basis for the development of coarse cereals fermented by Monascus spp. with high MK content.The results showed that the biomass of Monascus purpureus 3.462 9 was the highest(P<0.05).Among the four coarse cereals fermented with M.purpureus 3.462 9, Tartary buckwheat had the highest MK and pigment yields of 80.1 mg/kg and 299.20 U/g (P<0.05), respectively.The optimal fermentation technology was:solid-liquid ratio of 25∶10 (g∶mL), initial pH 4, inoculum amount of 8%, temperature of 30 ℃.Under the optimal condition, the MK content in fermented Tartary buckwheat reached 200.00 mg/kg, which was 150% higher than that before optimization (P<0.05).The fermented Tartary buckwheat has good physicochemical quality, and its content of total phenol and total flavone were 1.50 and 4.66 g/100 g, respectively (P<0.05).And the fermented Tartary buckwheat had excellent safety characteristics, microbiological indicators were below the requirements (QB/T 2847—2007), and its content of total biogenic amines, aflatoxin B1 and oryzanamycin were lower than the safety limit (T/ZZB 1452—2019).This optimal fermentation technology not only enriched the MK in Tartary buckwheat fermented by M.purpureus 3.4629, but also obtained the fermented products with good quality, which laid a theoretical foundation and provided data support for the research and development of coarse cereals fermented by Monascus spp.

Key words： Monacolin K; Monascus; coarse cereals; fermentation process

参考文献

[1] XIONG Z X, CAO X H, WEN Q Y, et al.An overview of the bioactivity of monacolin K/lovastatin[J].Food and Chemical Toxicology, 2019, 131:110585.
[2] MONU M, SEHRAWAT K D, SINGH A, et al.An overview on the therapeutic potential and anticancer mechanism of Monacolin K/Lovastatin[J].Pharmacological Research - Modern Chinese Medicine, 2022, 5:100187.
[3] SUN Y H, GAN Y, ZHANG L, et al.Isolation and identification of Monascus and evaluation of its selenium accumulation[J].LWT, 2022, 154:112887.
[4] CHEN C H, YANG J C, UANG Y S, et al.Improved dissolution rate and oral bioavailability of lovastatin in red yeast rice products[J].International Journal of Pharmaceutics, 2013, 444(1-2):18-24.
[5] HONG M Y, SEERAM N P, ZHANG Y J, et al.Anticancer effects of Chinese red yeast rice versus monacolin K alone on colon cancer cells[J].The Journal of Nutritional Biochemistry, 2008, 19(7):448-458.
[6] 郑文伟, 林军, 林风, 等.功能红曲与洛伐他汀降脂功效比较研究[J].中国酿造, 2022, 41(4):116-119.
ZHENG W W, LIN J, LIN F, et al.Comparison of lipid-lowering efficacy of functional Monascus and lovastatin[J].China Brewing, 2022, 41(4):116-119.
[7] ZHANG Y R, CHEN Z T, WEN Q Y, et al.An overview on the biosynthesis and metabolic regulation of monacolin K/lovastatin[J].Food & Function, 2020, 11(7):5738-5748.
[8] REN R, ZENG H Y, MEI Q, et al.Effects of Monascus purpureus-fermented Tartary buckwheat extract on the blood lipid profile, glucose tolerance and antioxidant enzyme activities in KM mice[J].Journal of Cereal Science, 2022, 105:103465.
[9] YANG X, ZHU A R, LI X C, et al.Effects of extracted oil of fermented Tartary buckwheat on lipid-lowering, inflammation modulation, and gut microbial regulation in mice[J].Food & Function, 2023, 14(24):10814-10828.
[10] ZENG H Y, ZHU A R, HE S L, et al.Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from Coix seed fermented by Monascus purpureus[J].Food Science and Human Wellness, 2023, 12(4):1119-1127.
[11] ZHANG B B, XING H B, JIANG B J, et al.Using millet as substrate for efficient production of monacolin K by solid-state fermentation of Monascus ruber[J].Journal of Bioscience and Bioengineering, 2018, 125(3):333-338.
[12] 林琳, 李贞景, 陈勉华, 等.4种培养基对红曲霉M1莫纳可林K产量影响及基因差异表达分析[J].食品科学技术学报, 2016, 34(5):43-47.
LIN L, LI Z J, CHEN M H, et al.Effect of four kind of medium on Monascus M1 with monacolin K production and real-time quantitative analysis[J].Journal of Food Science and Technology, 2016, 34(5):43-47.
[13] 杨玉洁, 曾海英, 顾其丽, 等.高产γ-谷维素的杂粮基质筛选及工艺优化[J].中国酿造, 2019, 38(5):80-85.
YANG Y J, ZENG H Y, GU Q L, et al.Selection and process optimization of high yield γ-oryzanol coarse cereals matrix[J].China Brewing, 2019, 38(5):80-85.
[14] 宋增光, 曾海英, 秦礼康, 等.紫红曲菌发酵薏米促α-生育酚富集及其发酵动力学模型构建[J].中国粮油学报, 2020, 35(12):23-29.
SONG Z G, ZENG H Y, QIN L K, et al.Coix seed fermented by Monascus purpureus promoted enrichment of α-tocopherol and construction of dynamic models[J].Journal of the Chinese Cereals and Oils Association, 2020, 35(12):23-29.
[15] MEI Q, XU Z N, WU Q Y, et al.Analysis of metabolites of coix seed fermented by Monascus purpureus[J].Food Bioscience, 2022, 50:102054.
[16] HUANG Z F, HU T T, LIU H Q, et al.Biosynthesis and polyketide oxidation of Monascus red pigments in an integrated fermentation system with microparticles and surfactants[J].Food Chemistry, 2022, 394:133545.
[17] WANG L F, CHEN C, SU A X, et al.Structural characterization of phenolic compounds and antioxidant activity of the phenolic-rich fraction from defatted adlay (Coix lachryma-jobi L.var.ma-yuen Stapf) seed meal[J].Food Chemistry, 2016, 196:509-517.
[18] 张殿伟, 高月宇, 王金菊, 等.高效液相色谱法分析发酵肉制品中生物胺[J].食品与发酵工业, 2019, 45(9):256-261.
ZHANG D W, GAO Y Y, WANG J J, et al.Determination of biogenic amines in fermented meats by HPLC[J].Food and Fermentation Industries, 2019, 45(9):256-261.
[19] WEI P L, XU Z N, CEN P L.Lovastatin production by Aspergillus terreus in solid-state fermentation[J].Journal of Zhejiang University:Science A, 2007, 8(9):1521-1526.
[20] 毛继龙, 张建辉, 王璨, 等.一株高产洛伐他汀红曲霉的筛选与液态发酵条件优化[J].微生物学通报, 2022, 49(6):2221-2232.
MAO J L, ZHANG J H, WANG C, et al.Screening and liquid fermentation condition optimization of a high lovastatin producing Monascus[J].Microbiology China, 2022, 49(6):2221-2232.
[21] 黄群, 麻成金, 余佶, 等.产Monacolin K红曲霉筛选及响应面法优化发酵条件[J].食品科学, 2011, 32(21):177-182.
HUANG Q, MA C J, YU J, et al.Screening of monacolin K-producing Monascus and fermentation condition optimization by response surface methodology[J].Food Science, 2011, 32(21):177-182.
[22] ELMAHDI I, BAGANZ F, DIXON K, et al.PH control in microwell fermentations of S.erythraea CA340:Influence on biomass growth kinetics and erythromycin biosynthesis[J].Biochemical Engineering Journal, 2003, 16(3):299-310.
[23] 魏巍. 红曲霉发酵合成洛伐他汀的研究[D].武汉:华中科技大学, 2013.
WEI W.Study on synthesis of lovastatin by monascus fermentation[D].Wuhan:Huazhong University of Science and Technology, 2013.
[24] ZHU F.Chemical composition and health effects of Tartary buckwheat[J].Food Chemistry, 2016, 203:231-245.
[25] BEI Q, CHEN G, LU F J, et al.Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka[J].Food Chemistry, 2018, 245:297-304.
[26] ZHANG Y J, ZHANG Y, ZHOU Y, et al.A review of pretreatment and analytical methods of biogenic amines in food and biological samples since 2010[J].Journal of Chromatography A, 2019, 1605:360361.
[27] GAO X L, LI C, HE R H, et al.Research advances on biogenic amines in traditional fermented foods:Emphasis on formation mechanism, detection and control methods[J].Food Chemistry, 2023, 405:134911.
[28] LIU Z Y, LI Z H, ZHANG M L, et al.Effect of fermentation with mixed starter cultures on biogenic amines in bighead carp surimi[J].International Journal of Food Science & Technology, 2010, 45(5):930-936.
[29] DEL RIO B, REDRUELLO B, LINARES D M, et al.The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods[J].Scientific Reports, 2019, 9(1):120.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司