Improvement of Monacolin K and Minimizing of Citrinin Content in Korkor 6 (RD 6) Red Yeast Rice

A strain of Monascus purpureus CMU001 was used to
prepare red yeast rice from Thai glutinous rice Korkor 6 (RD 6).
Adding of different amounts of histidine (156, 312, 625 and 1250 mg
in 100 g of rice grains)) under aerobic and air limitation (air-lock)
condition were used in solid fermentation. Determination of the yield
as well as monacolin K content was done. Citrinin content was also
determined in order to confirm the safety use of prepared red yeast
rice. It was found that under air-lock condition with 1250 mg of
histidine addition gave the highest yield of 37.40 g of dried red yeast
rice prepared from 100 g of rice. Highest 5.72 mg content of
monacolin K was obtained under air-lock condition with 312 mg
histidine addition. In the other hand, citrinin content was found to be
less than 24462 ng/g of all dried red yeast rice samples under the
experimental methods used in this work.

• Em-on Chairote
• Panatda Jannoey
• Griangsak Chairote

• Citrinin
• Glutinous rice
• Monacolin K
• Red yeast rice.

[1] Y.G. Li, H. Liu, and Z.T. Wang, “A validated stability-indicating HPLC
with photodiode array detector(PDA) method for the stress tests of
Monascus purpureus fermented rice, red yeast rice”, J Pharm Biomed
Anal., 39, pp. 82-90, 2005.
[2] B. Segura, “Red yeast rice: An easy way to lower cholesterol, Nutrition
Bytes”, 9(1), Article 5, 2003.
[3] S. Insomphun, “Rice (Oryza sativa L.)”, Faculty of Agriculture, Chiang
Mai University, Thailand, 2003. (http//agronomy.agri.cmu.ac.th/
elearning/agron313/rice. doc, Accessed 15 August 2008).
[4] E. Chairote, G. Chairote, S. Wongpornchai and S. Lumyong,
“Preparation of Red Yeast Rice Using Various Thai Glutinous Rice and
Monascus purpureus CMU001 Isolated from Commercial Chinese Red
Yeast Rice Sample”, KMITL Sci. Tech. J., 7(S1), pp. 28-37, 2007.
[5] E. Chairote, G. Chairote*, H. Niamsup and S. Lumyong, “The Presence
and the Colontent of Monacolins in Red Yeast Rice Prepared from Thai
Glutinous Rice”, World J. Microbiol. Biotechnol., 24, pp. 3039-3047.
2008a.
[6] E. Chairote, G. Chairote* and S. Lumyong “Red Yeast Rice Prepared
from Thai Glutinous Rice and the Antioxidant Activities”, Chiang Mai
J.Sci., 36(1). pp. 42-49. 2008b.
[7] E. Chairote*, S. Taweekasemsombut and G. Chairote*. “Additional
Monacolins in Red Yeast Rice Prepared from Thai Glutinous Rice
(Oryza sativa L.) cv. Sanpatong1(SPT1) Using Monascus Purpurus
CMU 001”. (submitted,personal contact)
[8] M. Mandt, “Legal opinion on the use of red fermented rice (Angkaks) in
food.Paper collection for the “symposium of Monascus cultures and
application”, held from July 8th to 10th,1998 in Toulouse, France.
[9] H. Hajjaj, J-M. François , G. Gérard and P.J Blanc “Effect of Amino
Acids on Red Pigments and Production in Monascus ruber”, J Food
Sci., 77(3): M156-9, 2012.