红曲霉次级代谢产物及其在乳制品中的应用研究进展

Research Progress on Secondary Metabolites in Monascus and Their Application in Dairy Products

红曲霉(Monascus spp.)是一类小型丝状真菌,在发酵过程中能够产生红曲色素(Monascus pigments,MPs)、Monacolin K及γ-氨基丁酸(γ-aminobutyric acid,GABA)等有益的次级代谢产物,具有着色、抗癌及抗炎等重要生物活性,因而红曲霉被广泛应用于食品、医药及酿造等行业。但红曲霉会产生具有肾脏毒性的橘霉素,使其应用受到限制。本文系统总结红曲霉次级代谢产物MPs、Monacolin K、GABA与橘霉素的合成途径、生物活性和合成调控,以及红曲霉在乳制品中应用的最新研究进展,旨在为红曲霉乳制品的安全开发提供新的思路。

Monascus spp. is a filamentous fungus that can produce beneficial secondary metabolites including Monascus pigments(MPs), monacolin K and γ-aminobutyric acid(GABA), which possess the important biological activities such as acting as a colorant, anti-cancer and anti-inflammation agent. Therefore, Monascus is widely used in such industries such as foods, medicine and brewing. However, Monascus can produce citrinin with nephrotoxicity, which limits its application.In this review, we systematically summarize the latest research progress on the synthesis pathway, biological activity and synthesis regulation of MPs, monacolin K, GABA and citrinin,as well as the application of Monascus in dairy products.We hope that this review can provide new ideas for the safe development of dairy products fermented by Monascus.