SCREENING OF Monascus purpureus STRAIN WITH MONACOLIN K ACTIVITY AND CITRININ-FREE CHARACTERISTICS FOR RED YEAST RICE PRODUCTION BY LC-MS/MS ANALYSIS

Tóm tắt

Red yeast rice is manufactured from rice using Monascus purpureus, which results in the red color of the fermented rice. Red yeast rice has been used for a thousand as a food preservative and in traditional medicine to support vascular and digestive health. The compound known as monacolin K is the active component that helps decrease blood cholesterol. However, the byproduct of fermentation is citrinin, which causes hepato-nephrotoxic mycotoxin. This study used Liquid Chromatography-Mass Spectrometry (LC-MS/MS) to analyze citrinin and monacolin K produced by M. purpureus strain concurrently. Sequentially culture the strains on PDA, PGA, MGA, MCM, and SDAY media. When cultured on various media, the pigmentations were varied, MGA (61.12 – 1,996.20 AU/g) and PGA (8.78 – 507.26 AU/g) displayed the highest levels of red pigment, while SDAY (10.55– 31.79 AU/g) showed the lowest levels. Morphological examination revealed typical features of Monascus sp., including spherical or oval shapes and spore chains of 2 to 4 spores. Qualitative analysis of chromatographic plates TLC revealed consistent bands of Monacolin K standard across most strains, indicating their potential for producing this compound, with exceptions like strain BS3-GLTT. Notably, strains C3.12, C5.17, C4.1, C1.15, and BS3-GLTT exhibited either faint or absent spots corresponding to citrinin, suggesting their potential as citrinin-free strains. Furthermore, cultivation of the strain on red yeast rice, C5.17 strain is indentified Monascus purpureus, under specific conditions yielded monacolin K concentration of 292,32 ppm, with no detectable citrinin by LC-MS/MS analysis, highlighting its suitability for monacolin K production.