BENZENOID DERIVATIVES AND AMIDE CONSTITUENTS OF THE Monascm sp.-FERMENTED RICE

摘要

Red-yeast rice (ang-kak, red koji) made by the filamentous fungi of the Monascus species has traditionally been used in East Asia as a foodstuff in the production of natural food colorant, such as for red rice wine, red soybean cheese, meat, meat products, and fish, to aromatize and conserve meat, fish and soybean products [1]. It is also used as a folk medicine [1]. They comprise four representative species: M. pilosus, M. purpureus, M. rubber, and M. anka. These species belong to the class Ascomycetes and the family Monascaceae [1]. Red yeast rice was a great discovery in ancient China and is also used for medicinal purposes to promote digestion and blood circulation, strengthen the spleen, and remove blood stasis [2]. The above-mentioned representative yeasts can produce several pigments and some physiologically and biologically active metabolites when grown on cooked rice [1]. Monascus sp. can produce many secondary metabolites, including polyketides [2], furanoisophthalides [3], amino acids [3], azaphilones [3-12], y-lactam [13], pyranoindole alkaloids [14], benzenoids [14], furans [14], and fatty acids [15], as well as antihypercholesterolemic agents such as monacolin к (lovastatin) [16], hypotensive agents such as y-aminobutyric acid (GABA) [17], antioxidant compounds, dimerumic acid [18], and an antibacterial compound, citrinin [5]. Some major pigments of red yeast rice and some secondary metabolites have been identified, but knowledge of their biological effects is fragmentary and partial. Some minor compounds produced by Monascus sp. have received less attention. Hence, it is still worthwhile to explore and investigate the substances of red yeast rice and their functionality in further study.