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The difference between Monascus Pigment & Functional Monascus
Risun Bio-Tech Inc  Feb 09, 2017

Monascus Pigment

Monascus pigment is a genus Monascus by filamentous fungus by fermentation of high quality natural edible pigment, are secondary metabolites of monascus. Monascus pigment, Monascus red is a brand name, rice and soybean as the main raw material, by Monascus liquid fermentation, extraction, concentration and refining and using rice as raw material, by extraction, concentration and refining of natural red pigment.

 

Functional Monascus

Functional Monascus also called lipid-lowering Monascus is high-quality, pollution-free non transgenic rice as the main raw materials, refined by modern biological fermentation engineering technology is a kind of natural high-tech fermentation products.

 

The difference between Monascus Pigment & Functional Monascus

Monascus pigment and functional Monascus by rice by fermentation of Monascus and purple. But the characteristics of purple Aspergillus used both vary greatly, the fermentation process is not the same, the properties of the obtained product far, commodity price disparity greatly.

  1. -- The fermentation process is relatively simple: ordinary Monascus rice boiled after inoculation in a large pool of exposure in a certain time after the fermentation process, and temperature after discharge, then drying is finished red rice, the price of its products to the color value level set. The food industry at home and abroad on the red rice as a food colorant for. The difference in chemical stain, it is both a healthy performance and no side effects of food additive, its application is more and more widely, more and more domestic and foreign consumption.

-- The fermentation process of functional Monascus is relatively complex: first to strain screening, training, and undergo certain conditions of domestication and rejuvenation; rice grinding to a certain fineness, high temperature and high pressure sterilization after inoculation (can also ensure that the process of aseptic operation), and then in a small container of non open fermentation (with a high temperature the control process, fermentation time) reached immediately after discharge, then dried to functional monascus. The price of the product is determined by the level of the embedded Monacolin-K.

 

The relationship between Monacolin K and lovastatin

In 1979, Japanese scholar Endo Aki (Endo) and others from the fermentation broth of Monascus Monascus ruber isolated from a can inhibit the synthesis of the active material of cholesterol, and red the Latin name for the root of Monascus named Monacolin K, which caused the attention of the world. Unfortunately, they are not included in the structural identification of Monacolin K stereochemistry. A year later, that is 1980, the United States Merck company Albert et al with a compound isolated from the fermentation broth of Aspergillus terreus named Mevinolin, the stereochemical structure included in the structure identification of it, and began drug research, then Merck company developed the mevinolin as the first statin listed new drug (chemical synthesis), named Lovastatin, and apply for a patent.

Thus knowable:

1) Monacolin K and Lovastatin are the same compounds;

2) Monacolin K earlier than Lovastatin found;

3) Monacolin K is the product of fermentation of Monascus (Monascus);

4) Lovastatin is the product of Aspergillus niger (Aspergillus) fermentation;

5) Monacolin K is based on the Latin word prefix (Monascus) of Mona-, which is named as a generic name for scientific discovery;

6) Lovastatin is named by the Merck company, is the company's proprietary name, has specific properties.