功能性红曲Monacolin K产量控制策略的研究进展

Research progress on the strategy of controlling Monacolin K production from functional Monascus

红曲菌在我国有着一千多年的应用历史,红曲在酿酒、腐乳、食醋、食品色素、中药等方面都有着广泛的应用。近年来以降胆固醇物质Monacolin K(莫纳可林K)为主要成分的功能性红曲正日益受到保健品市场的青睐,如何提高红曲发酵产品中莫纳可林K的含量也成为了制约功能性红曲行业发展的主要技术难题。该文论述了红曲菌的特性、莫纳可林K的结构、降胆固醇机制以及产量的控制策略,为提高功能性红曲莫纳可林K的产量,促进红曲保健品产业发展提供了参考。

Red yeast has a range of applications in wine making,fermented bean curd,vinegar,food coloring,and traditional Chinese medicine.In recent years,functional Monascus with cholesterol-lowering substance Monacolin K as the main component has been increasingly favored by the health care market.How to improve the content of Monacolin K in red yeast fermentation products has become a main technical problem that restricts the development of industries that produce functional red yeast.In this paper,characteristics of Monascus,the structure of Monacolin K and its cholesterol-lowering mechanism and its yield controlling strategy were summarized,aimed to provide references for improving functional red yeast Monacolin K production and promote the development of industries that produce red yeast health care products.