4.7 Review

Monascus pigments

Journal

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 96, Issue 6, Pages 1421-1440

Publisher

SPRINGER
DOI: 10.1007/s00253-012-4504-3

Keywords

Monascus; Secondary metabolite; Pigment; Chemical structure; Molecular biology

Funding

  1. programs for New Century of Chinese Ministry of Education [NCET-05-0667]
  2. National High Technology Research and Development Program of China [2006AA10Z1A3]
  3. National Natural Science Foundation of China [31171649, 31271834]

Ask authors/readers for more resources

Monascus pigments (MPs) as natural food colorants have been widely utilized in food industries in the world, especially in China and Japan. Moreover, MPs possess a range of biological activities, such as anti-mutagenic and anticancer properties, antimicrobial activities, potential anti-obesity activities, and so on. So, in the past two decades, more and more attention has been paid to MPs. Up to now, more than 50 MPs have been identified and studied. However, there have been some reviews about red fermented rice and the secondary metabolites produced by Monascus, but no monograph or review of MPs has been published. This review covers the categories and structures, biosynthetic pathway, production, properties, detection methods, functions, and molecular biology of MPs.

Authors

I am an author on this paper
Click your name to claim this paper and add it to your profile.

Reviews

Primary Rating

4.7
Not enough ratings

Secondary Ratings

Novelty
-
Significance
-
Scientific rigor
-
Rate this paper

Recommended

No Data Available
No Data Available