An overview of the bioactivity of monacolin K / lovastatin.

Animals Biological Products / pharmacology Functional Food Humans Lovastatin / pharmacology
Bioactivity Lovastatin Monacolin K Monascus Red yeast rice Statins

Journal

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
ISSN: 1873-6351
Titre abrégé: Food Chem Toxicol
Pays: England
ID NLM: 8207483

Informations de publication

Date de publication:
Sep 2019
Historique:
received: 30 01 2019
revised: 01 06 2019
accepted: 13 06 2019
pubmed: 18 6 2019
medline: 10 9 2019
entrez: 18 6 2019
Statut: ppublish

Résumé

Monacolin K (MK) is the principal active substance in Monascus-fermentation products (e.g. red yeast rice). MK is effective in reducing cholesterol levels in humans and has been widely used as a lipid-lowering drug. The mechanism for this is through a high degree of competitive inhibition of the rate-limiting enzyme HMG-CoA reductase (HMGR) in the cholesterol synthesis pathway. In addition to lowering blood lipid levels, MK also prevents colon cancer, acute myeloid leukemia and neurological disorders such as Parkinson's disease and type I neurofibromatosis. The aim of this manuscript is to comprehensively review the progress in the study of the biological activity of MK and its imechanism of action in reducing blood lipid concentration, prevention of cancer and its neuroprotective, anti-inflammatory and antibacterial properties. This review provides a reference for future applications of MK in functional foods and medicine.

Identifiants

DOI: 10.1016/j.fct.2019.110585 PMID: 31207306
pubmed: 31207306
pii: S0278-6915(19)30374-6
doi: 10.1016/j.fct.2019.110585
pii:
doi:

Substances chimiques

Biological Products 0
red yeast rice 0
Lovastatin 9LHU78OQFD

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

110585

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Zixiao Xiong (Z)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

Xiaohua Cao (X)

Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, 350002, China.

Qinyou Wen (Q)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

Zhiting Chen (Z)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

Zuxin Cheng (Z)

Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, 350002, China.

Xinying Huang (X)

Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, 350002, China.

Yangxin Zhang (Y)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

Chuannan Long (C)

Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013, China.

Yi Zhang (Y)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.

Zhiwei Huang (Z)

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: hzwfau@163.com.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › An overview of the bioactivity of monacolin K...
questionsmedicales.fr › Mélanges complexes › Produits biologiques › An overview of the bioactivity of monacolin K...
questionsmedicales.fr › Aliments et boissons › Aliments › Aliment fonctionnel › An overview of the bioactivity of monacolin K...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › An overview of the bioactivity of monacolin K...
questionsmedicales.fr › Composés polycycliques › Hydrocarbures aromatiques polycycliques › Naphtalènes › Lovastatine › An overview of the bioactivity of monacolin K...