天然及还原型红曲黄色素的差异与国家标准改进思考
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摘要
红曲色素是由红曲霉代谢产生的天然色素,包括红曲黄色素、红曲橙色素和红曲红色素三大类,其中红曲红色素应用历史悠久,而红曲黄色素则是在国家标准GB 1886.66—2015发布后才被合法使用。针对红曲黄色素的多样性以及现行国家标准的局限性,该文对天然红曲黄色素的种类、分子结构、特征性吸收波长、稳定性、功能活性等进行了分析,并与还原型红曲黄色素进行比较,对红曲黄色素国家标准作修订思考,建议增加天然红曲黄色素的生产工艺、使用范围、感官要求、鉴别试验、理化指标以及检测方法等相关内容,使其生产与销售合法化。该成果有助于为食品行业提供新型安全的天然红曲色素产品,促进我国红曲色素产业的健康发展。
Monascus pigments are a group of natural pigments produced by Monascus spp., including Monascus yellow, Monascus orange, and Monascus red pigments. Monascus red pigments have had a long history of application, but legally use of Monascus yellow pigments was only after the national standard GB1886.66—2015 was released. In view of the diversity of Monascus yellow pigments and the limitation of current national standard, this paper analyzed the species, molecular structure, characteristic absorption wavelength, stability, and functional activities of natural Monascus yellow pigments and compared with those of reduced Monascus yellow pigments. This study also provided thoughts for revising current national standard of Monascus yellow pigments,because the production process of natural Monascus yellow pigments, as well as their application range, sensory requirements, identification tests, physical and chemical characteristics and detection methods etc. should be added into the standard, to ensure the legal production and sale of natural Monascus yellow pigments. This study will help provide the food industries with new and safe natural Monascus pigment products, and promote the development of Monascus pigments industries.
Monascus pigments are a group of natural pigments produced by Monascus spp., including Monascus yellow, Monascus orange, and Monascus red pigments. Monascus red pigments have had a long history of application, but legally use of Monascus yellow pigments was only after the national standard GB1886.66—2015 was released. In view of the diversity of Monascus yellow pigments and the limitation of current national standard, this paper analyzed the species, molecular structure, characteristic absorption wavelength, stability, and functional activities of natural Monascus yellow pigments and compared with those of reduced Monascus yellow pigments. This study also provided thoughts for revising current national standard of Monascus yellow pigments,because the production process of natural Monascus yellow pigments, as well as their application range, sensory requirements, identification tests, physical and chemical characteristics and detection methods etc. should be added into the standard, to ensure the legal production and sale of natural Monascus yellow pigments. This study will help provide the food industries with new and safe natural Monascus pigment products, and promote the development of Monascus pigments industries.
引文
[1] FRANCIELO V,ROSE MARIE MEINICKE LIO CESAR D C,et al.Monascus: a reality on the production and application of microbial pigments [J].Applied Biochemistry and Biotechnology,2016,178(2):211-223.
[2] CLAIRA ARUL A,LAURENT D,WAN AZLINA A.Current perspective of yellowish-orange pigments from microorganisms-a review[J].Journal of Cleaner Production, 2018,180:168-182.
[3] MANIKPRABHUNARSING R,XIAO M,LI W J.Fungal and bacterial pigments: secondary metabolites with wide applications[J].Frontiers in Microbiology,2017,8(1):1 113-1 126.
[4] 石侃,夏枫耿,吴振强.红曲色素发酵生产过程桔霉素控制技术研究进展[J].中国酿造, 2016(4):1-6.
[5] CHEN G,WU Z Q.Production and biological activities of yellow pigments from Monascus fungi[J].World Journal of Microbiology and Biotechnology,2016,32(8):136.
[6] LIU Jiao,ZHOU Youxiang,YI Tao,et al.Identification and role analysis of an intermediate produced by a polygenic mutant of Monascus pigments cluster in Monascus ruber M7[J].Applied Microbiology and Biotechnology,2016,100(16):7 037-7 049.
[7] HUANG Tao,TAN Hailing,CHEN Gong, et al.Rising temperature stimulates the biosynthesis of water-soluble fluorescent yellow pigments and gene expression in Monascus ruber CGMCC10910[J].AMB Express,2017,7(1):134.
[8] CHENG Mingjen,CHAN Hingyuen,WU Mingder,et al.A new dihydroisocoumarin derivative from the extract of the fungus Monascus-fermented rice [J].Chemistry of Natural Compounds,2017,53(5):856-859.
[9] MANCHAND P S,WHALLEYW B,CHEN F C.Isolation and structure of Ankaflavin: a new pigment from Monascus anka[J]. Phytochemistry,1973, 10(12):2 531-2 532.
[10] YONGSMITH B,KRAIRAK S,BAVAVODA R.Production of yellow pigments in submerged culture of a mutant of Monascus spp.[J].Journal of Fermentation and Bioengineering,1994,78:223-228.
[11] SATOK,IWAKAMIS,GODAY,et al.Novel natural colorants from Monascus anka U-1 [J].Heterocycles,1992,34(11):2 057-2 060.
[12] YONGSMITH B,TABLOKA W,YONGMANITCHAI W, et al.Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium[J].World Journal of Microbiology & Biotechnology, 1993, 9(1):85-90.
[13] CHOWDHURYFAIZ H,OKUYAMAE,YAMAZAKIM.A new series of coumarin derivatives having monoamine oxidase inhibitory activity from Monascus anka[J].Chemical and Pharmaceutical Bulletin,1996,44(8):1 535-1 539.
[14] JONGRUNGRUANGCHOK S,KITTAKOOP P,YONSMITH B, et al.Azaphilone pigments from a yellow mutant of the fungus Monascus kaoliang [J]. Phytochemistry, 2004,65(18):2 569-2 575.
[15] CAMPOY S,RUMBERO A,MARTIN J F,et al.Characterization of an hyperpigmenting mutant of Monascus purpureus IB1: identification of two novel pigment chemical structures [J].Applied Microbiology and Biotechnology,2006,70(4):488-496.
[16] ZHENG Yunquan,XIN Yawen,GUO Yang-hao.Study on the fingerprint profile of Monascus products with HPLC-FD, PAD and MS [J].Food Chemistry,2009,113(2):705-711.
[17] HSU Yawen,HSU Lichuan,LIANG Yuhan, et al. Monaphilones A-C, three new antiproliferative azaphilone derivatives from Monascus purpureus NTU 568 [J].Journal of Agricultural and Food Chemistry,2010,58(14):8 211-8 216.
[18] LI Jinjie,SHANG Xiaoya,LI Lingling,et al.New cytotoxic Azaphilones from Monascu spurpureus-fermented rice (Red Yeast Rice) [J].Molecules,2010,15(3):1 958-1 966.
[19] LORET M O,MOREL S.Isolation and structural characterization of two new metabolites from Monascus [J].Journal of Agricultural and Food Chemistry,2010,58(3):1 800-1 803.
[20] WU Mingder,CHENG Mingjen,YECH Yijen,et al.Monasnicotinates A-D, four new pyridine alkaloids from the fungal strain Monascus pilosus BCRC 38093[J].Molecules, 2011,16(6):4 719-4 727.
[21] CHENG Mingjen,WU Mingder,CHEN Ihsheng,et al.Chemical constituents from the fungus Monascus purpureus and their antifungal activity [J].Phytochemistry Letters, 2011,4(3):372-376.
[22] XIONG Xu, ZHANG Xuehong,WU Zhenqiang,et al.Accumulation of yellow Monascus pigments by extractive fermentation in nonionic surfactant micelle aqueous solution[J].Applied Microbiology and Biotechnology,2015,99(3):1 173-1 180.
[23] RUGBJERG P,NAESBY M,MORTENSEN U H,et al.Reconstruction of the biosynthetic pathway for the core fungal polyketide scaffold rubrofusarin in Saccharomyces cerevisiae [J].Microbial Cell Factories,2013,12:31.
[24] ITO S,SAITOU T,IMAHORI H,et al.Fabrication of dye-sensitized solar cells using natural dye for food pigment: Monascus yellow [J].Energy & Environmental Science,2010,3(7):905.
[25] 中华人民共和国国家卫生和计划生育委员会. GB 1886.66—2015 食品安全国家标准食品添加剂红曲黄色素[S]. 北京:中国标准出版社, 2015.
[26] 苏金为,甘纯玑,吕日新. 水溶性红曲黄色素的制备[J]. 中国食品学报, 2002, 2(1):8-11.
[27] YANG Haihua,LI Jian,WANG Yuan,et al.Identification of water-soluble Monascus yellow pigments using HPLC-PAD-ELSD, high-resolution ESI-MS, and MS-MS [J].Food Chemistry,2018,245:536-541.
[28] WANG Meihua,HUANG Tao,CHEN Gong,et al.Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910 [J].Applied Microbiology and Biotechnology,2017,101(8): 3 121-3 130.
[29] 张庆庆,张帝,汤文晶,等.水溶性和醇溶性红曲色素的光稳定性[J].食品科学,2015(1):94-98.
[30] 杨玲,江丹,周波,等. 红曲黄色素的稳定性及提高光稳定性方法研究[J]. 现代食品科技, 2008(11):1124-1127.
[31] 杨强,王成涛.红曲黄色素的稳定性研究[J].食品工业,2016(3):38-40.
[32] 苏金为,周碧青,彭时尧,等.水溶性红曲黄色素的表征及其稳定性[J].天然产物研究与开发,1999(4):57-61.
[33] 容艳筠,伍剑聪,陈锡堂,等. 红曲黄色素的性质及其在肉制品中的应用研究[J].肉类工业,2015(5):43-46.
[34] LEE Chunlin,PAN Tzuming.Development of Monascus fermentation technology for high hypolipidemic effect[J].Applied Microbiology and Biotechnology,2012,94(6):1 449-1 459.
[35] YANG Tao,LIU Junwen,LUO Feijun,et al.Anticancer properties of Monascus metabolites[J].Anti-Cancer Drugs,2014,25(7):735-744.
[36] LIN Chihhui,LIN Tzuhsing,PAN Tzuming.Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods[J].Food & Function,2017,8(6):2 102-2 109.
[37] ZHENG Yunquan,PAN Qisheng,MO Liuda,et al.Monascus pigment rubropunctatin derivative FZUH reduces Aβ(1-42)-induced neurotoxicity in Neuro-2A cells[J].RSC Advances,2018(8):17 389-17 398.
[38] HSU Weihsuan,CHEN Tinghung,LEE Baohong,et al.Monascin and ankaflavin act as natural AMPK activators with PPARα agonist activity to down-regulate nonalcoholic steatohepatitis in high-fat diet-fed C57BL/6 mice[J].Food and Chemical Toxicology,2014,64:94-103.
[39] CHANG Yuying,HSU Weihsuan,PAN Tzuming.Monascus secondary metabolites monascin and ankaflavin inhibit activation of RBL-2H3 cells[J].Journal of Agricultural and Food Chemistry,2014,63(1):192-199.
[40] LEE Baohong,HSU Weihsuan,LIAO Tehan,et al.The Monascus metabolite monascin against TNF-α-induced insulin resistance via suppressing PPAR-γ phosphorylation in C2C12 myotubes [J].Food and Chemical Toxicology,2011,49(10):2 609-2 617.
[41] LIN Chihpei,LIN Yunlin,HUANG PoHsun,et al.Inhibition of endothelial adhesion molecule expression by Monascus purpureus-fermented rice metabolites, monacolin K, ankaflavin, and monascin[J].Journal of the Science of Food and Agriculture,2011,91(10):1 751-1 758.
[42] AKIHISA T,TOKUDAB H,UKIYAA M.Anti-tumor-initiating effects of monascin, an azaphilonoid pigment from the extract of Monascus pilosus fermented rice (Red-Mold Rice)[J].Chemistry & biodiversity,2005,10(2):1 305-1 309.
[43] SU Nanwei,LIN YiiLih,LEE MinHsiung,et al.Ankaflavin from Monascus-fermented red riceexhibits selective cytotoxic effect and induces cell death on Hep G2 cells [J]. Journal of Agricultural and Food Chemistry,2005,53(6):1 949-1 954.
[44] CHENG Chihfu,PAN Tzuming.Ankaflavin and monascininduce apoptosis in activated hepatic stellate cells through suppression of the Akt/NF-κB/p38 signaling pathway [J].Journal of Agricultural and Food Chemistry,2016,64(49):9 326-9 334.
[45] SHAYMAA W E,MAGED W H,SHERINE N K, et al.Phytosomal bilayer-enveloped casein micelles for codelivery of monascus yellow pigments and resveratrol to breast cancer[J].Nanomedicine,2018,13(5):481-499.
[46] SHAYMAA W E,MAGED W H,SHERINE N K,et al.Folate conjugated vs PEGylatedphytosomal casein nanocarriers for codelivery of fungal- and herbal-derived anticancer drugs[J].Nanomedicine, 2018,13(12): 1 463-1 480.
[47] CHENG Chihfu,PAN Tzuming.Monascus-fermented red mold dioscorea protects mice against alcohol-induced liver injury, whereas its metabolites ankaflavin and monascin regulate ethanol-induced peroxisome proliferator-activated receptor-γ and sterol regulatory element-binding transcrip [J].Journal of the Science of Food and Agriculture,2018,98(5):1 889-1 898.
[48] 陈冠敏,林蔚,林春芳,等.红曲黄色素亚慢性毒性研究[J]. 癌变.畸变.突变,2009(4):316-319.
[49] 中华人民共和国国家卫生和计划生育委员会.GB 1886.181—2016食品安全国家标准食品添加剂红曲红[S].北京:中国标准出版社, 2016.
[50] 张淑娟,江美丽,彭孟春,等.连二亚硫酸钠热分解特性动力学及危险性评价[J].安全与环境学报, 2014(5):39-44.
[51] HUANG Tao,TAN Hailing,LU Fangju,et al.Changing oxidoreduction potential to improve water-soluble yellow pigment production with Monascus ruber CGMCC 10910 [J].Microbial Cell Factories, 2017, 16(1):208.
[52] KLINSUPA W,PHANSIRI S,THONGPRADIS P, et al.Enhancement of yellow pigment production by intraspecific protoplast fusion of Monascus spp. yellow mutant (ade-) and white mutant (prototroph)[J].Journal of Biotechnology,2016,217:62-71.
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[56] SHI Kan,TANG Rui,HUANG Tao,et al.Pigment fingerprint profile during extractive fermentation with Monascus anka GIM 3.592 [J]. BMC Biotechnology, 2017,17(1):46.
[57] SHI Kan,SONG Da,CHEN Gong,et al.Controlling composition and color characteristics of Monascus pigments by pH and nitrogen sources in submerged fermentation[J].Journal of Bioscience and Bioengineering,2015,120(2):145-154.
[2] CLAIRA ARUL A,LAURENT D,WAN AZLINA A.Current perspective of yellowish-orange pigments from microorganisms-a review[J].Journal of Cleaner Production, 2018,180:168-182.
[3] MANIKPRABHUNARSING R,XIAO M,LI W J.Fungal and bacterial pigments: secondary metabolites with wide applications[J].Frontiers in Microbiology,2017,8(1):1 113-1 126.
[4] 石侃,夏枫耿,吴振强.红曲色素发酵生产过程桔霉素控制技术研究进展[J].中国酿造, 2016(4):1-6.
[5] CHEN G,WU Z Q.Production and biological activities of yellow pigments from Monascus fungi[J].World Journal of Microbiology and Biotechnology,2016,32(8):136.
[6] LIU Jiao,ZHOU Youxiang,YI Tao,et al.Identification and role analysis of an intermediate produced by a polygenic mutant of Monascus pigments cluster in Monascus ruber M7[J].Applied Microbiology and Biotechnology,2016,100(16):7 037-7 049.
[7] HUANG Tao,TAN Hailing,CHEN Gong, et al.Rising temperature stimulates the biosynthesis of water-soluble fluorescent yellow pigments and gene expression in Monascus ruber CGMCC10910[J].AMB Express,2017,7(1):134.
[8] CHENG Mingjen,CHAN Hingyuen,WU Mingder,et al.A new dihydroisocoumarin derivative from the extract of the fungus Monascus-fermented rice [J].Chemistry of Natural Compounds,2017,53(5):856-859.
[9] MANCHAND P S,WHALLEYW B,CHEN F C.Isolation and structure of Ankaflavin: a new pigment from Monascus anka[J]. Phytochemistry,1973, 10(12):2 531-2 532.
[10] YONGSMITH B,KRAIRAK S,BAVAVODA R.Production of yellow pigments in submerged culture of a mutant of Monascus spp.[J].Journal of Fermentation and Bioengineering,1994,78:223-228.
[11] SATOK,IWAKAMIS,GODAY,et al.Novel natural colorants from Monascus anka U-1 [J].Heterocycles,1992,34(11):2 057-2 060.
[12] YONGSMITH B,TABLOKA W,YONGMANITCHAI W, et al.Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium[J].World Journal of Microbiology & Biotechnology, 1993, 9(1):85-90.
[13] CHOWDHURYFAIZ H,OKUYAMAE,YAMAZAKIM.A new series of coumarin derivatives having monoamine oxidase inhibitory activity from Monascus anka[J].Chemical and Pharmaceutical Bulletin,1996,44(8):1 535-1 539.
[14] JONGRUNGRUANGCHOK S,KITTAKOOP P,YONSMITH B, et al.Azaphilone pigments from a yellow mutant of the fungus Monascus kaoliang [J]. Phytochemistry, 2004,65(18):2 569-2 575.
[15] CAMPOY S,RUMBERO A,MARTIN J F,et al.Characterization of an hyperpigmenting mutant of Monascus purpureus IB1: identification of two novel pigment chemical structures [J].Applied Microbiology and Biotechnology,2006,70(4):488-496.
[16] ZHENG Yunquan,XIN Yawen,GUO Yang-hao.Study on the fingerprint profile of Monascus products with HPLC-FD, PAD and MS [J].Food Chemistry,2009,113(2):705-711.
[17] HSU Yawen,HSU Lichuan,LIANG Yuhan, et al. Monaphilones A-C, three new antiproliferative azaphilone derivatives from Monascus purpureus NTU 568 [J].Journal of Agricultural and Food Chemistry,2010,58(14):8 211-8 216.
[18] LI Jinjie,SHANG Xiaoya,LI Lingling,et al.New cytotoxic Azaphilones from Monascu spurpureus-fermented rice (Red Yeast Rice) [J].Molecules,2010,15(3):1 958-1 966.
[19] LORET M O,MOREL S.Isolation and structural characterization of two new metabolites from Monascus [J].Journal of Agricultural and Food Chemistry,2010,58(3):1 800-1 803.
[20] WU Mingder,CHENG Mingjen,YECH Yijen,et al.Monasnicotinates A-D, four new pyridine alkaloids from the fungal strain Monascus pilosus BCRC 38093[J].Molecules, 2011,16(6):4 719-4 727.
[21] CHENG Mingjen,WU Mingder,CHEN Ihsheng,et al.Chemical constituents from the fungus Monascus purpureus and their antifungal activity [J].Phytochemistry Letters, 2011,4(3):372-376.
[22] XIONG Xu, ZHANG Xuehong,WU Zhenqiang,et al.Accumulation of yellow Monascus pigments by extractive fermentation in nonionic surfactant micelle aqueous solution[J].Applied Microbiology and Biotechnology,2015,99(3):1 173-1 180.
[23] RUGBJERG P,NAESBY M,MORTENSEN U H,et al.Reconstruction of the biosynthetic pathway for the core fungal polyketide scaffold rubrofusarin in Saccharomyces cerevisiae [J].Microbial Cell Factories,2013,12:31.
[24] ITO S,SAITOU T,IMAHORI H,et al.Fabrication of dye-sensitized solar cells using natural dye for food pigment: Monascus yellow [J].Energy & Environmental Science,2010,3(7):905.
[25] 中华人民共和国国家卫生和计划生育委员会. GB 1886.66—2015 食品安全国家标准食品添加剂红曲黄色素[S]. 北京:中国标准出版社, 2015.
[26] 苏金为,甘纯玑,吕日新. 水溶性红曲黄色素的制备[J]. 中国食品学报, 2002, 2(1):8-11.
[27] YANG Haihua,LI Jian,WANG Yuan,et al.Identification of water-soluble Monascus yellow pigments using HPLC-PAD-ELSD, high-resolution ESI-MS, and MS-MS [J].Food Chemistry,2018,245:536-541.
[28] WANG Meihua,HUANG Tao,CHEN Gong,et al.Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910 [J].Applied Microbiology and Biotechnology,2017,101(8): 3 121-3 130.
[29] 张庆庆,张帝,汤文晶,等.水溶性和醇溶性红曲色素的光稳定性[J].食品科学,2015(1):94-98.
[30] 杨玲,江丹,周波,等. 红曲黄色素的稳定性及提高光稳定性方法研究[J]. 现代食品科技, 2008(11):1124-1127.
[31] 杨强,王成涛.红曲黄色素的稳定性研究[J].食品工业,2016(3):38-40.
[32] 苏金为,周碧青,彭时尧,等.水溶性红曲黄色素的表征及其稳定性[J].天然产物研究与开发,1999(4):57-61.
[33] 容艳筠,伍剑聪,陈锡堂,等. 红曲黄色素的性质及其在肉制品中的应用研究[J].肉类工业,2015(5):43-46.
[34] LEE Chunlin,PAN Tzuming.Development of Monascus fermentation technology for high hypolipidemic effect[J].Applied Microbiology and Biotechnology,2012,94(6):1 449-1 459.
[35] YANG Tao,LIU Junwen,LUO Feijun,et al.Anticancer properties of Monascus metabolites[J].Anti-Cancer Drugs,2014,25(7):735-744.
[36] LIN Chihhui,LIN Tzuhsing,PAN Tzuming.Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods[J].Food & Function,2017,8(6):2 102-2 109.
[37] ZHENG Yunquan,PAN Qisheng,MO Liuda,et al.Monascus pigment rubropunctatin derivative FZUH reduces Aβ(1-42)-induced neurotoxicity in Neuro-2A cells[J].RSC Advances,2018(8):17 389-17 398.
[38] HSU Weihsuan,CHEN Tinghung,LEE Baohong,et al.Monascin and ankaflavin act as natural AMPK activators with PPARα agonist activity to down-regulate nonalcoholic steatohepatitis in high-fat diet-fed C57BL/6 mice[J].Food and Chemical Toxicology,2014,64:94-103.
[39] CHANG Yuying,HSU Weihsuan,PAN Tzuming.Monascus secondary metabolites monascin and ankaflavin inhibit activation of RBL-2H3 cells[J].Journal of Agricultural and Food Chemistry,2014,63(1):192-199.
[40] LEE Baohong,HSU Weihsuan,LIAO Tehan,et al.The Monascus metabolite monascin against TNF-α-induced insulin resistance via suppressing PPAR-γ phosphorylation in C2C12 myotubes [J].Food and Chemical Toxicology,2011,49(10):2 609-2 617.
[41] LIN Chihpei,LIN Yunlin,HUANG PoHsun,et al.Inhibition of endothelial adhesion molecule expression by Monascus purpureus-fermented rice metabolites, monacolin K, ankaflavin, and monascin[J].Journal of the Science of Food and Agriculture,2011,91(10):1 751-1 758.
[42] AKIHISA T,TOKUDAB H,UKIYAA M.Anti-tumor-initiating effects of monascin, an azaphilonoid pigment from the extract of Monascus pilosus fermented rice (Red-Mold Rice)[J].Chemistry & biodiversity,2005,10(2):1 305-1 309.
[43] SU Nanwei,LIN YiiLih,LEE MinHsiung,et al.Ankaflavin from Monascus-fermented red riceexhibits selective cytotoxic effect and induces cell death on Hep G2 cells [J]. Journal of Agricultural and Food Chemistry,2005,53(6):1 949-1 954.
[44] CHENG Chihfu,PAN Tzuming.Ankaflavin and monascininduce apoptosis in activated hepatic stellate cells through suppression of the Akt/NF-κB/p38 signaling pathway [J].Journal of Agricultural and Food Chemistry,2016,64(49):9 326-9 334.
[45] SHAYMAA W E,MAGED W H,SHERINE N K, et al.Phytosomal bilayer-enveloped casein micelles for codelivery of monascus yellow pigments and resveratrol to breast cancer[J].Nanomedicine,2018,13(5):481-499.
[46] SHAYMAA W E,MAGED W H,SHERINE N K,et al.Folate conjugated vs PEGylatedphytosomal casein nanocarriers for codelivery of fungal- and herbal-derived anticancer drugs[J].Nanomedicine, 2018,13(12): 1 463-1 480.
[47] CHENG Chihfu,PAN Tzuming.Monascus-fermented red mold dioscorea protects mice against alcohol-induced liver injury, whereas its metabolites ankaflavin and monascin regulate ethanol-induced peroxisome proliferator-activated receptor-γ and sterol regulatory element-binding transcrip [J].Journal of the Science of Food and Agriculture,2018,98(5):1 889-1 898.
[48] 陈冠敏,林蔚,林春芳,等.红曲黄色素亚慢性毒性研究[J]. 癌变.畸变.突变,2009(4):316-319.
[49] 中华人民共和国国家卫生和计划生育委员会.GB 1886.181—2016食品安全国家标准食品添加剂红曲红[S].北京:中国标准出版社, 2016.
[50] 张淑娟,江美丽,彭孟春,等.连二亚硫酸钠热分解特性动力学及危险性评价[J].安全与环境学报, 2014(5):39-44.
[51] HUANG Tao,TAN Hailing,LU Fangju,et al.Changing oxidoreduction potential to improve water-soluble yellow pigment production with Monascus ruber CGMCC 10910 [J].Microbial Cell Factories, 2017, 16(1):208.
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