A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System
Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce <i>tofuyo</i> (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cho...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/6/1619 |
| _version_ | 1797541315677782016 |
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| author | Hiroyuki Fukami Yuki Higa Tomohiro Hisano Koichi Asano Tetsuya Hirata Sansei Nishibe |
| author_facet | Hiroyuki Fukami Yuki Higa Tomohiro Hisano Koichi Asano Tetsuya Hirata Sansei Nishibe |
| author_sort | Hiroyuki Fukami |
| collection | DOAJ |
| description | Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce <i>tofuyo</i> (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of <i>Monascus</i> fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food. |
| first_indexed | 2024-03-10T13:14:14Z |
| format | Article |
| id | doaj.art-1e5ab6c4264248309975d8246e3cfa38 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T13:14:14Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1e5ab6c4264248309975d8246e3cfa382023-11-21T10:30:34ZengMDPI AGMolecules1420-30492021-03-01266161910.3390/molecules26061619A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory SystemHiroyuki Fukami0Yuki Higa1Tomohiro Hisano2Koichi Asano3Tetsuya Hirata4Sansei Nishibe5Central R&D Laboratory, KOBYASHI Pharmaceutical Co., Ltd., Ibaraki 567-0057, JapanCentral R&D Laboratory, KOBYASHI Pharmaceutical Co., Ltd., Ibaraki 567-0057, JapanCentral R&D Laboratory, KOBYASHI Pharmaceutical Co., Ltd., Ibaraki 567-0057, JapanCentral R&D Laboratory, KOBYASHI Pharmaceutical Co., Ltd., Ibaraki 567-0057, JapanCentral R&D Laboratory, KOBYASHI Pharmaceutical Co., Ltd., Ibaraki 567-0057, JapanFaculty of Pharmaceutical Sciences, Health Sciences University of Hokkaido, Ishikari 061-0293, JapanRed yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce <i>tofuyo</i> (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of <i>Monascus</i> fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.https://www.mdpi.com/1420-3049/26/6/1619red yeast rice<i>Monascus</i> fungisolid-state fermentationmonacolinstatinLDL-cholesterol |
| spellingShingle | Hiroyuki Fukami Yuki Higa Tomohiro Hisano Koichi Asano Tetsuya Hirata Sansei Nishibe A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System Molecules red yeast rice <i>Monascus</i> fungi solid-state fermentation monacolin statin LDL-cholesterol |
| title | A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System |
| title_full | A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System |
| title_fullStr | A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System |
| title_full_unstemmed | A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System |
| title_short | A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System |
| title_sort | review of red yeast rice a traditional fermented food in japan and east asia its characteristic ingredients and application in the maintenance and improvement of health in lipid metabolism and the circulatory system |
| topic | red yeast rice <i>Monascus</i> fungi solid-state fermentation monacolin statin LDL-cholesterol |
| url | https://www.mdpi.com/1420-3049/26/6/1619 |
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