Tendency of Research on Monascus Pro ducing Citrini

Abstract

Abstract: Monascus has beenusedtopreparered moldriceas anaturalfoodpigments andalsoas afooddisinfectantfor a thousand years.The physiologically active substance produced by mnascus has been researched widely.At pr esent,however,most of monascus,widely usedin industry,were proved to produce citrinin,which is a mycotoxin,accompa-nying with pigments and physiologic ally active substance,Kidney is the target organ of citrinin,resulting in not only teratogenicity and carcinogenicity but also mutagenicity.This review set forth the recent tendency of stud y about cit-rinin,including the physical andch emical properties,the toxicologic al characteristics,the detection m ethods and the kinetic analysis of red pigment and c itrinin production by monascus.Hen ce the method was suggested to inhibi t the ex-cretion of citrinin.

Key words: Monascus , Citrinin , Tendency

LAI Wei-Hua, XU Yang. Tendency of Research on Monascus Pro ducing Citrini[J]. FOOD SCIENCE, 2002, 23(7): 139-141.

[1]	WU Kang, XIE Jinghui, WANG Qianqian, QI Ming, WU Jianzhong. Monascus Fermentation Enhanced the Umami Taste of Low-Salt Semi-Dried Grass Carp (Ctenopharyngodon idellus) [J]. FOOD SCIENCE, 2021, 42(8): 137-142.
[2]	KONG Weibao, YANG Shuling, YANG Yang, CHEN Dong, GUO Baomin, ZHANG Aimei, NIU Shiquan. Extraction and Stability of Monascus Pigments from Fermentation Broth of Monascus purpureus YY1-3 Using Ethanol/Ammonium Sulfate Aqueous Two-Phase System [J]. FOOD SCIENCE, 2020, 41(8): 91-99.
[3]	WANG Tong, PANG Xiaoyang, LU Jing, MA Changlu, YANG Baoyu, WU Zheng, LIANG Jiaqi, ZHANG Shuwen, Lü Jiaping. Effect of Monascus on Texture and Flavor of Camembert-Type Cheese during Ripening Period [J]. FOOD SCIENCE, 2020, 41(3): 1-11.
[4]	LIN Lin, WANG Changlu, LI Zhenjing, CHEN Mianhua, WU Shufen, REN Zhiyuan. Effect of mok E Overexpression on Monacolin K Production and Morphology of Mycelia and Spores in Monascus [J]. FOOD SCIENCE, 2018, 39(8): 45-49.
[5]	LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin. Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production [J]. FOOD SCIENCE, 2018, 39(24): 162-167.
[6]	CHEN Gong, WU Zhenqiang. Separation and Reutilization of Surfactant in Extractive Fermentation of Monascus Pigment [J]. FOOD SCIENCE, 2018, 39(22): 93-100.
[7]	WANG Xiangyang, GU Shuang, YANG Ling. Preparation and Adsorption Performance of Immunoaffinity Column Based on Muscle Antibody from Bullfrog (Rana catesbeiana) for Detection of Citrinin [J]. FOOD SCIENCE, 2018, 39(22): 159-165.
[8]	LIU Jiao, ZHOU Youxiang, XU Qi, LI Li, YANG Jie, PENG Lijun. Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species [J]. FOOD SCIENCE, 2018, 39(18): 94-99.
[9]	LI Zhenjing, XUE Yibin, LIU Yan, XU Han, REN Zhiyuan, WANG Changlu. Recent Progress on Control Strategies against Citrinin in Monascus spp. [J]. FOOD SCIENCE, 2018, 39(17): 263-268.
[10]	YUAN Jianglan, HE Shouchun, KANG Xu, HUANG Yaming, CHEN Xiaomin. Purification and Some Enzymatic Properties of Acid Protease from Monascus anka [J]. FOOD SCIENCE, 2018, 39(10): 118-124.
[11]	GU Shuang, CHEN Junlin, WANG Xiangyang. Mold DNA Amplification from Traditional Mold Fermented Foods [J]. FOOD SCIENCE, 2017, 38(4): 83-86.
[12]	PU Lining, CHEN Guangjing, KAN Jianquan. Optimization of Fermentation Process of A Mixture of Highland Barley Bran and Coix Seed by Monascus purpureus Using Response Surface Methodology [J]. FOOD SCIENCE, 2017, 38(2): 264-270.
[13]	WAN Yunlei , HAN Hongxia , LI Li , WU Xiaojie , GAO Mengxiang. Effect of Low-Frequency Magnetic Field on Ergosterol Production by Monascus purpureus in Liquid-State Fermentation [J]. FOOD SCIENCE, 2017, 38(10): 37-41.
[14]	YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing. Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus [J]. FOOD SCIENCE, 2016, 37(5): 102-107.
[15]	CHE Xin, MAO Jian, LIU Shuangping, ZHOU Zhilei, XUE Jingbo. Screening of Monacolin K-Producing Monascus and Effects of Chinese Medicinal Herbal Materials on Monacolin K Production in Solid-State Fermentation [J]. FOOD SCIENCE, 2016, 37(13): 114-119.

Tendency of Research on Monascus Pro ducing Citrini

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