Red Yeast Rice Increases Excretion of Bile Acids in Hamsters

Objective To investigate the hypocholesterolemic activity of red yeast rice （RYR） and its underlying mechanism. Methods Three groups of hamsters were fed either the control diet or one of the two experimental diets containing by weight 0.1% RYR （0.1RYR） or 0.3% RYR （0.3RYR）. Blood （0.5 mL） was collected from the retro-orbital sinus into a heparinized capillary tube at the end of week 0, 3, and 6. Plasma lipoproteins were measured using enzymatic kits, while fecal neutral and acidic sterols were quantified using a gas-liquid chromatography. Results Plasma total cholesterol was reduced by 12% in 0.1RYR group and by 18% in 0.3RYR group compared with the control value. Similarly, plasma triacylglycerol was decreased by 11% in 0.1RYR group and by 24% in 0.3RYR group. Western blotting analysis demonstrated that RYR had no effect on sterol regulatory element binding protein 2, fiver X receptor, 3-hydroxy-3-methylglutary-CoA reductase, LDL receptor, and cholesterol-7α-hydroxylase. HPLC analysis confirmed that RYR contained 0.88% monacolin K. It was recently found that RYR supplementation increased excretion of fecal acidic sterols by 34 folds compared with the conlrol value. Conclusion Hypocholesterolemic activity of RYR is mediated at least partially by enhancement of acidic sterol excretion.

Different Solid-state Fermentation technology of Functional Red yeast rice has an effect on the morphological change of MonacolinK

Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the acid form Monacolin K accounts for 50%-60%;while the acid form Monacolin K accounts for 80%-90%cultured in the consolidated rice medium.And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.

Associations between the use of red yeast rice preparations and adverse health outcomes:An umbrella review of meta-analyses of randomized controlled trials

Background:Red yeast rice(RYR),a natural lipid-lowering agent,is widely used in clinical practice.However,the existing meta-analyses concerning the safety of RYR preparations have yielded inconsistent results,and the credibility of the evidence has not been quantified.Objective:This study was designed to evaluate the existing evidence and offer a comprehensive understanding of the associations between the use of RYR preparations and various adverse health outcomes.Search strategy:Seven literature databases were searched from inception to May 5,2023,using medical subject headings and free-text terms(e.g.,“red yeast rice,”“Xuezhikang,”and“Zhibitai”).Inclusion criteria:Meta-analyses that investigated and quantitatively estimated associations between the use of RYR preparations and adverse health outcomes were included in this study.Data extraction and analysis:Two researchers independently extracted data using a standardized data collection table;any disagreements were resolved by consulting a third researcher.Based on the participant,intervention,comparator and outcome(PICO)framework in each eligible meta-analysis,a series of unique associations between the use of RYR preparations and adverse health outcomes were determined.The associations’effect estimates were re-evaluated using random-effect models.Results:Fifteen meta-analyses,comprising 186(164 unique)randomized controlled trials,were identified.Based on A Mea Surement Tool to Assess Systematic Reviews version 2,3(20%)and 12(80%)of these meta-analyses had low and critically low confidence,respectively.A total of 61 unique associations between the use of RYR preparations and adverse health outcomes were extracted from eligible metaanalyses.Based on the random-effect models,10(16.4%)associations indicated a significant protective effect of RYR preparations against adverse health outcomes,while 5(8.2%)indicated an increased risk of adverse health outcomes related to uric acid,alanine transaminase and aspartate transaminase levels.The other 46(75.4%)associations showed no significant difference between the use of RYR preparations and control treatments.Regarding the credibility of the evidence,21(34.4%),34(55.7%)and 6(9.8%)associations showed moderate,low and very low credibility,respectively.Conclusion:The evidence examined in this study suggests that RYR preparations are safe;however,the credibility of the evidence was not high.Further high-quality evidence is required.

The current trend and challenges of developing red yeast rice-based food supplements for hypercholesterolemia

Hypercholesterolemia is a risk factor of cardiovascular diseases,which have been managed using statin drugs.Red yeast rice(RYR)as a traditional food in the Eastern Asia countries has anti-hyperlipidemia activity.Recently,a variety of food supplement products containing RYR have been developed to lower blood cholesterol,which is attributed to the presence of monacolins,especially monacolin K(lovastatin,a statin drug).This review was aimed to summarize the clinical trials using RYR products to investigate their effects on lipid profiles in humans.Relevant articles of human clinical trials were retrieved from PubMed and discussed here.Results showed that RYR and its extracts have been included in commercially available products alone and in combinations with various other materials,which include bioactive compounds such as coenzyme Q10 and berberine,vitamins,extracts from other plants such as phytosterols,polyunsaturated fatty acids or even probiotics.The durations of the trials ranged from 4 weeks to 60 months.The content of monacolin K ranged from 0.32 mg/pack to 10 mg/pack.The data of these human clinical trials demonstrated that these RYR supplement products were sufficient to reduce blood cholesterol in different populations.However,the inclusions of certain materials might not have additive effect.Additionally,studies including a lovastatin only positive control group with the equivalent dose as that of monacolin K in the RYR products remain to be done.Furthermore,variations of monacolin K contents and presence of toxic citrinin are still concerns.Last,bioactivities of other components in RYR should be investigated as well.More future studies will certainly help to fully explore the potentials of this traditional food in the combat against cardiovascular and other metabolic diseases.

Red Yeast Rice Prevents Atherosclerosis through Regulating Inflammatory Signaling Pathways

Objective： To observe the effects of red yeast rice（RYR） on blood lipid levels, aortic atherosclerosis（AS）, and plaque stability in apolipoprotein E gene knockout（Apo E-/-） mice. Methods： Twentyfour Apo E-/-mice were fed with a high-fat diet starting from 6 weeks of age. Mice were randomized into three groups（n = 8 in each group）： model group（Apo E-/-group）, RYR group（Apo E-/-＋ RYR group）, and simvastatin group（Apo E-/-＋ simvastatin group）. Eight 6-week-old C57BL/6 mice were assigned as the control group and fed with a basic diet. After 36 weeks, plasma lipids and inflammatory factors were measured. Aortic atherosclerotic lesions by microscope, scanning electron microscope and transmission electron microscope were observed. Plasma levels of interleukin-6（IL-6） and tumor necrosis factor-α（TNF-α） were measured with enzymelinked immunosorbent assay. The level of high sensitivity C-reaction protein（Hs-CRP） was detected by the scattering immunoturbidimetric assay. Protein expression of matrix metalloproteinase-9（MMP-9） and nuclear factor κB（NF-κB） in aorta were tested by immunohistochemistry. Results： Compared with the model group, treatment with RYR significantly decreased the levels of total cholesterol, triglyceride, low-density lipoprotein cholesterol, lipoprotein（a）, and apolipoprotein B100 in Apo E-/-mice（P〈0.01）. Compared with the model group, treatment with RYR decreased the levels of Hs-CRP, IL-6, and TNF-α（P〈0.01）. RYR also reduced the protein levels of NF-κB and MMP-9 of the aorta. Conclusions： RYR has the anti-atherosclerotic and stabilizing unstable plaque effects. The mechanism might be related to the inflammatory signaling pathways.

No Additional Cholesterol-Lowering Effect Observed in the Combined Treatment of Red Yeast Rice and Lactobacillus Casei in Hyperlipidemic Patients：A Double-Blind Randomized Controlled Clinical Trial

Objective：To observe the effect of combining red yeast rice and Lactobacillus casei（L.casei）in lowering cholesterol in patients with primary hyperlipidemia,the later has also been shown to remove cholesterol in in vitro studies.Methods：A double-blind clinical trial was conducted to evaluate the cholesterol-lowering effect of the combination of red yeast rice and L.casei.Sixty patients with primary hyperlipidemia were recruited and randomized equal y to either the treatment group（red yeast rice＋L.casei）or the control group（red yeast rice＋placebo）.One red yeast rice capsule and two L.casei capsules were taken twice a day.The treatment lasted for 8 weeks,with an extended follow-up period of 4 weeks.The primary endpoint was a difference of serum low-density lipoprotein cholesterol（LDL-C）level at week 8.Results：At week 8,the LDL-C serum level in both groups was lower than that at baseline,with a decrease of 33.85±26.66 mg/dL in the treatment group and 38.11±30.90 mg/dL in the control group;however,there was no statistical difference between the two groups（P〉0.05）.The total cholesterol was also lower than the baseline in both groups,yet without a statistical difference between the two groups.The only statistical y significant difference between the two groups was the average diastolic pressure at week 12,which dropped by 2.67 mm Hg in the treatment group and increased by 4.43 mm Hg in the placebo group（P〈0.05）.The antihypertensive activity may be associated with L.casei.Red yeast rice can significantly reduce LDL-C,total cholesterol and triglyceride.Conclusion：The combination of red yeast rice and L.casei did not have an additional effect on lipid profiles.

Statin alternatives or just placebo： an objective review of omega-3, red yeast rice and garlic in cardiovascular therapeutics

Objective The aim of this review is to objectively access the trial evidence on the role of omega-3, red yeast rice and garlic in preventing clinical cardiovascular events. Given the large number of clinical trials favoring statin use in cardiovascular disease, it is important to see if evidence is available for these supplements and whether they could replace statin therapy. Data source A PubMed search was conducted using the keywords ＇trial, omega-3, red yeast rice, xuezhikang, garlic, cholesterol, cardiovascular, outcomes＇; the resulting trials were reviewed together with the references quoted in the papers obtained. Study selection The studies selected are prospective, randomized, placebo-controlled studies with predefined clinical cardiovascular end-points recruiting at least 2000 patients, with a follow-up over 2 years. Results Modest dose omega-3 fatty acid has been shown in GISSI-P （11 324 patients, follow-up 3.5 years） to produce a reduction in sudden death of 45%, and in cardiac death of 35%, acting probably via an anti-arrhythmic effect. In JELLS （18 645 patients, follow-up 4.6 years）, high dose omega-3 given to Japanese patients on a high fish diet and already on statin treatment produced further benefit with a 19% reduction of nonfatal cardiovascular outcomes; fatal cardiac events are not affected. CCSPS （4870 patients, follow-up 4 years）, a secondary prevention trial using xuezhikang, a commercial red yeast rice preparation, produced a 46% reduction in nonfatal myocardial infarction and coronary death. There has been no trial to show that garlic reduces clinical cardiovascular outcomes. A rigorous trial with constant assessment of chemicals in the study material in 192 patients found that over a 6-month follow-up, raw garlic and 2 commercial preparations do not significantly affect lipid levels. Conclusions Omega-3 in modest doses reduces cardiac deaths, and in high doses reduces nonfatal cardiovascular events. Red yeast rice reduces adverse cardiac events to a similar degree as the statins. It is unlikely that garlic is useful in preventing cardiovascular disease.

Effectiveness and safety of red yeast rice predominated by monacolin Kβ-hydroxy acid form for hyperlipidemia treatment and management

OBJECTIVE:To assess the lipid-lowering activity and safety of a dietary supplement containing monacolin Kβ-hydroxy acid form(MKA),Heye(Folium Nelumbinis),and Cangzhu(Rhizoma Atractylodis Lanceae),compared to lifestyle modifications.METHODS:Totally 117 subjects with moderate to severe dyslipidemia(according to Chinese guidelines)and low CV risk were randomly assigned into three treatment groups:lifestyle modification(LM),LM plus a low dosage of MKA,LM plus a high dosage of MKA,and treated for 60 d.The primary endpoint was the reduction of low density lipoprotein cholesterol(LDL-C)and total cholesterol(TC).Safeties along with Traditional Chinese Medicine Syndromes were assessed through the study.RESULTS:A low dosage of MKA along with lifestyle modifications caused a significant decrease in LDL-C by 15.6%on average(95%CI,9.6%to 21%)with,a decrease in TC by 15.3%on average(95%CI,9.26%to 21.4%),and a decrease in non-HDL-C by 35.4%(95%CI,25.76%to 41.34%).Weak evidence of a reduction of triglycerides but an increment of HDL-C was observed in patients with severe hyperlipidemia.No severe adverse events occurred during the study.CONCLUSION:Our results confirm the LDL-C and TC lowering properties of MKA is clinically meaningful.It also produces a significant reduction of non-HDL-C,and slightly effects on TG and HDL-C as well.

Potential protective effects of red yeast rice in endothelial function against atherosclerotic cardiovascular disease

Atherosclerotic cardiovascular disease(ASCVD) is the deadliest disease in the world, with endothelial injury occurring throughout the course of the disease. Therefore, improvement in endothelial function is of essential importance in the prevention of ASCVD. Red yeast rice(RYR), a healthy traditional Chinese food, has a lipid modulation function and also plays a vital role in the improvement of endothelial reactivity and cardiovascular protection; thus, it is significant in the prevention and treatment of ASCVD. This article reviews the molecular mechanisms of RYR and its related products in the improvement of endothelial function in terms of endothelial reactivity, anti-apoptosis of endothelial progenitor cells, oxidative stress alleviation and anti-inflammation.

Six new monacolin analogs from red yeast rice

Six novel monacolin analogs, monacolins V_1–V_6(1–6), together with seven known ones(7–13), were isolated from the ethyl acetate extract of red yeast rice. Their structures and absolute configurations were determined by spectroscopic methods,especially 2D NMR(~1H-~1HCOSY, HSQC, HMBC, and NOESY/ROESY) and CD spectroscopic analyses as well as chemical derivation.Monacolins V_2(2) and V_3(3) represent the first examples of monacolins with 3-hydroxybutyrate substitute. The anti-inflammatory inhibitory activities against the lipopolysaccharide(LPS) induced NO production in BV-2 cells as well as antioxidant activities against rat liver microsomal lipid peroxidation were evaluated.

红曲复合营养米制备工艺及其食味品质研究

利用双螺杆挤压技术制备红曲复合营养米。以莫纳克林K含量和感官得分为指标,通过单因素与正交试验优化制备工艺参数,利用电子舌和电子鼻对产品食味品质进行评价。结果表明:当挤压四区温度为90℃、螺杆转速为120 r/min、喂料速度为8 kg/h时,得到的红曲复合营养米的感官得分及莫纳克林K含量最高。随着功能性红曲米粉添加量的增加,红曲复合营养米的食味品质有明显区别。以籼米粉质量为基准,当功能性红曲米粉添加量为2.0%时,红曲复合营养米在鲜味和咸味上指数适中,且苦味、涩味指数较低,能够赋予产品更佳的食味品质。

红曲类制剂临床研究进展

红曲米是中国传统中药,近代研究发现红曲米内含有莫奈克林-K(Monaclin K),其具有降低血脂作用,由此研发的他汀类药物在降低血脂、延缓及逆转动脉粥样硬化斑块,防治心血管病起到明显作用,并被国内外各类指南推荐。正是由于他汀类药物在临床的有效使用,引起对含有莫奈克林-K的红曲类制剂的关注和研究。本文收集红曲类制剂,包括药品和保健食品相关的临床研究文献,并对其临床试验研究的有效性、安全性及使用注意事项进行综述,为红曲米制剂的使用提供参考。

红曲中辅酶Q10 的研究进展

本文对红曲中辅酶Q10的来源、产量提升方法、检测方法、提取技术及其应用前景进行了综述,为含辅酶Q10的红曲生产与应用提供参考。辅酶Q10是红曲霉的重要代谢产物之一,不仅展现出多种生物活性,还能有效减轻红曲中他汀类成分的副作用。提高红曲中辅酶Q10含量的方法主要有优化发酵条件、选育高产菌株。辅酶Q10的测定方法主要有光谱法和色谱法。在提取技术上,主要采用皂化法、超声波提取法和超临界萃取法等来提取微生物来源的辅酶Q10。目前微生物来源的辅酶Q10被应用于医药、食品和化妆品等领域。

红曲绿茶提取物硒复合制剂降血脂作用的研究

为了辅助降血脂将红曲、绿茶提取物以及硒制成复合制剂,选择符合受试要求的高血脂志愿受试者120人,按血脂水平随机分成对照组(服用安慰剂)、试食组(连续服用复合制剂30 d)对其总胆固醇、甘油三酯等指标进行检测。结果表明,30 d后试食组血清总胆固醇、甘油三酯分别平均下降11.08%和15.75%,显著低于对照组和试验前自身的水平;试食组总有效率为50.9%,且受试者的血液、大小便等其他临床检查指标均无异常。该红曲绿茶提取物硒复合制剂具有辅助降血脂的功能,对受试人群健康无损害作用。

功能红曲中莫纳可林类物质的检测

目的:分析鉴定实验室自制的功能红曲菌的固态发酵物中的主要莫纳可林类物质。方法:首先通过固态发酵制得功能红曲粉,然后分别使用极性不同的4种溶剂(蒸馏水、乙醇、乙酸乙酯和正己烷)超声提取提取功能红曲粉,再通过减压旋蒸及冷冻干燥制得提取物粉末。通过UPLC-Q-TOF-MS对功能红曲粉的不同溶剂提取物的化学成分进行定性分析与比较。采用Agilent Eclipse Plus-C18 RRHD色谱柱(2.1 mm x 100 mm,1.8μm),以乙腈-0.1%甲酸水为流动相进行梯度洗脱。质谱分析采用电喷雾正离子全扫描模式采集,扫描范围为m/z 100-1500Da。结论:本文通过UPLC-Q-TOF-MS对功能红曲粉的不同溶剂提取物的化学成分进行定性分析与比较。鉴定出17种主要的莫纳可林类物质。该方法快速、可靠、高效,能较全面地反映功能红曲粉的的提取物中的主要莫纳可林类物质,可为深入研究功能红曲粉中的药效物质提供参考。

燕麦麸皮与红曲粉混合发酵产物的功能成分与理化特性研究

燕麦麸皮和红曲都是公认的具有降脂功能的食品原料。本研究利用燕麦麸皮与红曲粉混合进行发酵,分别加入番茄、胡萝卜、青椒和山药,研究了不同添加物对发酵产物中CoQ10以及降脂成分含量的影响。结果表明,胡萝卜能够较均衡而有效的提高红曲燕麦麸皮产物的降脂功能成分。在此基础上,测定了燕麦麸皮红曲发酵前后的营养指标、分析了其水合特性、溶解度和吸水性等品质。以燕麦麸皮、红曲和胡萝卜混合发酵后产物中CoQ10、总莫纳可林K、总红曲色素、β-葡聚糖含量分别为5.41μg/g、4.04 mg/g、31.73、2.40%。发酵后产物中的淀粉含量显著下降(P<0.05),而脂肪和蛋白质的含量明显增加。红曲霉发酵可提升25℃冲泡时产物的溶解度指数,对吸水性指数和膨胀指数无影响。而在100℃冲泡时其水合特性均有明显下降。此外,色差测定的结果表明,红曲霉发酵可使混合物的L*值显著降低,但a*值和b*值显著升高(P<0.05)。

添加红曲对乳酸发酵剂发酵性能的影响研究

乳酸发酵是加工新鲜果蔬、制作泡菜的主要方法,发酵剂的性能直接影响最终产品的品质和安全性。该研究通过测定乳酸发酵剂发酵过程中乳酸菌活菌数、发酵酸度、产酸能力、蔗糖和葡萄糖浓度的变化,对腐败菌的抑制作用和亚硝酸盐的降解率等指标进行研究。结果表明,添加红曲米的乳酸发酵剂各方面性能均得到了改善,与对照组相比,添加4%红曲的实验组活菌数为1.245×10^(8)CFU/mL,高于对照组33.7%,TAC为6.70 g/L,高于对照组25.7%,蔗糖含量比对照组低89.4%,对大肠杆菌和金黄色葡萄球菌抑菌圈的直径比对照组大,分别约75%和55.5%,亚硝酸盐降解率高于对照组12.1%,证明红曲对乳酸发酵剂主要性能的提升能起到显著的作用。该研究结果可为改良乳酸发酵剂、研发红曲乳酸发酵剂提供实验基础。

红曲米:抗癌作用及其分子机制的新进展

红曲米是一种由红曲霉在大米上培养发酵而成的传统保健食品。其富含多种活性成分,如红曲色素、红曲多糖、洛伐他汀、γ-氨基丁酸和麦角甾醇等,使得红曲米具有多样的生物学功能。以往的研究发现:红曲米具有降脂、降压和抑菌等功效。近年来的研究发现红曲米及其主要活性成分具有潜在的抗癌效应,能够影响细胞凋亡、细胞周期、细胞侵袭以及逆转癌细胞耐药性。该研究系统总结了国内外研究现状,主要综述了红曲米及其主要活性成分发挥抗癌效应的研究进展,并对其相应分子机制进行了详细阐述归纳。红曲米作为一种具有重大市场价值的传统食品,深入研究其抗癌功效及其分子机理将有助于其产业价值的提升,并为将红曲米加工开发成具有化学预防癌症的功能性食品提供理论基础。

植物甾醇酯红曲软胶囊的处方与工艺研究

背景:红曲是我国传统的药食同源中药材之一,其药食两用价值极高,复配植物甾醇酯开发成辅助降血脂的保健食品具有相当的现实意义。目的:优选植物甾醇酯红曲软胶囊最佳制备工艺。方法:运用超声提取法富集红曲的有效活性成分,并制备成红曲-磷脂复合物,采用单因素试验分别对软胶囊的内容物及囊壳的处方进行筛选。结果:确定了超声提取红曲的最佳工艺条件为乙醇浓度70%,料液比为1∶10,提取时间为30 min,提取温度为50℃,超声频率为210 W。内容物处方为植物甾醇酯∶红曲∶蜂蜡:大豆油=8.7∶4.2∶1∶14,囊壳处方为明胶∶甘油∶水∶二氧化钛∶焦糖色素=1∶0.4∶1∶0.007∶0.007。结论:该软胶囊的制备工艺可行,质量可控,适合工业化生产。

山楂红曲米酒的发酵工艺研究

以山楂、红曲米为原料,以东京根霉曲作为糖化发酵剂对山楂红曲米酒的发酵工艺进行了研究。以山楂、红曲米的比例、糖的添加量、发酵时间为因素,采用Design-Expert10.0软件设计响应面优化实验,以降血脂活性实验数据和感官评分的综合值为响应值设计实验优化发酵工艺,获取最佳发酵工艺参数。实验结果表明,山楂红曲米酒的最佳发酵条件为:山楂与红曲米的比例为1∶5,糖的添加量为7%,发酵时间为3 d。山楂红曲米酒的降血脂实验数据——胆酸盐结合率是61.02%,感官评分是87.5分。得到的山楂红曲米酒澄清透亮,颜色呈淡淡的橙红色,香气幽雅,口感醇和,风格独特,入口酸甜柔和,带有清香的果味。