Monacolin K 강화 홍국쌀 생산을 위한 균주 및 특성 연구 (Study on Monascus Strains and Characteristic for Manufacturing Red Yeast Rice with High Production of Monacolin K)

서지정보

· 발행기관 : 한국작물학회
· 수록지 정보 : 한국작물학회지 / 59권 / 2호 / 167 ~ 173페이지
· 저자명 : 박지영, 한상익, 서우덕, 나지은, 심은영, 남민희

초록

Red yeast rice (RYR) is the product offermented yeast by Monascus strains on rice, and hasrecently become a popular dietary supplement as a traditionalfood in Asia. RYR contains monacolin K substancesknown to inhibit cholesterol synthesis as efficiently asstatin drugs. To determine the optimal rice cultivar formanufacturing RYR, 7 rice cultivars (Goami, Goami2,Sangjuchalbyeo, Seolgaeng, Saegyejinmi, Yeonghojinmiand Chilbo) were fermented using two Monascus strains(M. ruber KCTC6122 and KCCM60141 of M. ruber) inthis study. The monacolin K content of Sangjuchalbyeowere 47.24 ppm on KCTC6122 cultures and 117.03 ppmon KCCM60141 cultures, respectively. Other cultivars,especially Goami and Goami2, which had less content ofmonacolin K could not seem to ferment normally becausethose didn’t show red color. These results imply thatSangjuchalbyeo can be optimal rice cultivar as a commercialRYR which is well fermented rice and has high content ofmonacolin K.

영어초록

Red yeast rice (RYR) is the product offermented yeast by Monascus strains on rice, and hasrecently become a popular dietary supplement as a traditionalfood in Asia. RYR contains monacolin K substancesknown to inhibit cholesterol synthesis as efficiently asstatin drugs. To determine the optimal rice cultivar formanufacturing RYR, 7 rice cultivars (Goami, Goami2,Sangjuchalbyeo, Seolgaeng, Saegyejinmi, Yeonghojinmiand Chilbo) were fermented using two Monascus strains(M. ruber KCTC6122 and KCCM60141 of M. ruber) inthis study. The monacolin K content of Sangjuchalbyeowere 47.24 ppm on KCTC6122 cultures and 117.03 ppmon KCCM60141 cultures, respectively. Other cultivars,especially Goami and Goami2, which had less content ofmonacolin K could not seem to ferment normally becausethose didn’t show red color. These results imply thatSangjuchalbyeo can be optimal rice cultivar as a commercialRYR which is well fermented rice and has high content ofmonacolin K.

참고자료

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