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Akademický článek

Revealing the Hypoglycemic Effect of Red Yeast Rice: Perspectives from the Inhibition of α-Glucosidase and the Anti-Glycation Capability by Ankaflavin and Monascin

Autor: Shufen Wu, Changyan Dong, Meihui Zhang, Yi Cheng, Xiaobo Cao, Benxu Yang, Chao Li, Xin Peng

Publikováno v: Foods, Vol 13, Iss 10, p 1573 (2024)

Red yeast rice dietary supplements have been proven to ameliorate hyperglycemia, but the mechanism was unclear. In this work, ankaflavin (AK) and monascin (MS), as typical pigments derived from red yeast rice, were found to exert noteworthy inhibitor

Externí odkaz: https://doaj.org/article/65603a7abf794a048d6a3d9eb4a25cfb

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Akademický článek

Monascin and ankaflavin prevents metabolic disorder by blood glucose regulatory, hypolipidemic, and anti-inflammatory effects in high fructose and high fat diet-induced hyperglycemic rat

Autor: Che-Wei Lin, Chun-Hung Lin, Ya-Wen Hsu, Tzu-Ming Pan, Chun-Lin Lee

Publikováno v: Journal of Functional Foods, Vol 104, Iss , Pp 105537- (2023)

Monascin (MS) and ankaflavin (AK) produced by Monascus purpureus fermented red mold dioscorea (RMD) elicit an anti-diabetes effect in streptozocin-induced type 1 diabetes. However, their effects on preventing metabolic disorder with type 2 diabetes i

Externí odkaz: https://doaj.org/article/0935f23df63b437eb1ef9fa934f97231

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Akademický článek

Monascus-fermented metabolites repressed amyloid β-peptide-induced neurotoxicity and inflammatory response in in vitro and in vivo studies

Autor: Che-Wei Lin, Pei-Ying Lin, Ya-Wen Hsu, Tzu-Ming Pan, Chun-Lin Lee

Publikováno v: Journal of Functional Foods, Vol 104, Iss , Pp 105509- (2023)

Monascus purpureus-produced monascin (MS) and ankaflavin (AK) have the potential to improve memory deficiency in Alzheimer's disease rat models; however, the mechanisms are still unclear. We aimed to investigate the effects and mechanisms of MS and A

Externí odkaz: https://doaj.org/article/b9a8f518ad024e1eb2dfca22e02a4b7a

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Akademický článek

Toxicological evaluation of the red mold rice extract, ANKASCIN 568-R: 13-week chronic toxicity, and genotoxicity studies

Autor: Che-Wei Lin, Hsiao-Lin Chen, Yu-Hui Yang, Ya-Yuan Chen, Ya-Wen Hsu, Tzu-Ming Pan

Publikováno v: Toxicology Reports, Vol 9, Iss , Pp 356-365 (2022)

ANKASCIN 568-R is an extract derived from red mold rice (RMR) fermented using Monascus purpureus NTU 568. RMR fermented using M. purpureus NTU 568 prevents cardiovascular diseases and decreases blood lipid levels. This study evaluates the safety of A

Externí odkaz: https://doaj.org/article/c5c7f37c12604ee7aefb977c6b8428c8

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Akademický článek

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Akademický článek

Monascus purpureus Fermented Product Ameliorates Learning and Memory Impairment in the Amyloid Precursor Protein Transgenic J20 Mouse Model of Alzheimer’s Disease

Autor: Ming-Chih Fang, Irene Han-Juo Cheng, Chien-Li Chen

Publikováno v: Fermentation, Vol 8, Iss 5, p 193 (2022)

Evidence suggests that various hallmarks such as amyloid overproduction, tau dysfunction, insulin resistance/diabetic mechanisms, and neuroinflammation are associated with Alzheimer’s disease (AD). This study investigated the bioactive functions of

Externí odkaz: https://doaj.org/article/01b3385ba5574b1fbd22a5be9521894b

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Akademický článek

The blood lipid regulation of Monascus-produced monascin and ankaflavin via the suppression of low-density lipoprotein cholesterol assembly and stimulation of apolipoprotein A1 expression in the liver

Autor: Chun-Lin Lee, Ja-Yan Wen, Ya-Wen Hsu, Tzu-Ming Pan

Publikováno v: Journal of Microbiology, Immunology and Infection, Vol 51, Iss 1, Pp 27-37 (2018)

Background/Purposes: Monascin (MS) and ankaflavin (AK) produced by Monascus purpureus NTU 568 were proven to show excellent hypolipidemic effects in our previous studies; however, the mechanism is still unclear. Methods: This study used MS, AK, and m

Externí odkaz: https://doaj.org/article/7f8fe4dd723a4e5c85a622384f9c17d6

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Akademický článek

Monascin and Ankaflavin of Monascus purpureus Prevent Alcoholic Liver Disease through Regulating AMPK-Mediated Lipid Metabolism and Enhancing Both Anti-Inflammatory and Anti-Oxidative Systems

Autor: Jhao-Ru Lai, Ya-Wen Hsu, Tzu-Ming Pan, Chun-Lin Lee

Publikováno v: Molecules, Vol 26, Iss 20, p 6301 (2021)

Alcohol metabolism causes an excessive accumulation of liver lipids and inflammation, resulting in liver damage. The yellow pigments monascin (MS) and ankaflavin (AK) of Monascus purpureus-fermented rice were proven to regulate ethanol-induced damage

Externí odkaz: https://doaj.org/article/39feb0e6c0994447b05661a8af255d0b

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