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AssigneePeking University
InventorsMao Liang Zhang, Chi-Xiu Peng, Yu-Fang Zhou
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Methods and compositions are disclosed which comprise red rice fermentation products, that can be used as natural dietary supplements and/or medicaments for the treatment or prevention of hyperlipidemia and associated disorders and symptoms, such as cardiovascular diseases, cerebrovascular diseases, diabetes, hypertension, obesity, asthenic breathing, chronic headache, chest pain and tightness, limb swelling and distention, loss of appetite and excess expectoration. The methods and compositions are effective in lowering both the serum cholesterol and serum triglyceride levels in humans, and can be used for maintaining cardiovascular health. The invention also encompasses particular Monascus strains that yield fermentation products with the desired biological activities.
A composition for treating elevated serum cholesterol and/or triglycerides, said composition comprising:
A method for producing improved red rice, said method comprising:
A Monascus strain capable of producing about 0.5% lovastatin upon culturing.
A method of treating or preventing cardiovascular disorders in a mammal which comprises:
A method of treating or preventing stroke, cerebral thrombosis which comprises administering an effective amount of a red rice fermentation product.
A method of treating or preventing fatty liver conditions in a human which comprises administering to a human an effective amount of a red rice fermentation product.
A method of reducing serum cholesterol and triglyceride levels to normal levels in a human in need of such therapy which comprises administering an effective amount of a red rice fermentation product.
A pharmaceutical or nutritional formulation for treating elevated serum cholesterol and/or triglyceride levels, said formulation comprising:
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Fungi, e.g. yeasts: ascomycota
Using additives: plant extracts, their artificial duplicates or their derivatives
Magnoliopsida: solanaceae , e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
Liliopsida: poaceae or Gramineae , e.g. bamboo, corn or sugar cane
Term end not estimated
The invention relates to the fields of rice fermentation and treatment of hyperlipidemia. More particularly, the invention relates to red rice fermentation products and methods, and use of the products to treat high cholesterol levels and other disorders.
The invention relates to compositions comprising red rice fermentation products, that can be used as dietary supplements and/or therapeutic medicaments. For example, the compositions can be used to lower serum cholesterol and triglycerides in mammals. Further, the invention relates to methods of treating cardiovascular disorders and other diseases using the red rice fermentation products. In addition, the invention relates to particular Monascus strains that yield fermentation products with the desired biological activities.
Red Rice in Ancient China
(A) A liquid strain culture fluid was prepared containing 2-4% glucose, 3-5% glycerine, 0-3% thick beef juice, 0.8-1.6% peptone, 0-3% yeast extract powder, 0.1% KH2PO4, and 0.05% MgSO4.7H2O and water. Two media were prepared, the first containing 2% glucose, 3% glycerine, 1.5% thick beef juice, 0.8% peptone, 3% yeast extract powder, 0.1% KH2PO4, and 0.05% MgSO4.7H2O in water, and the second containing 4% malt juice or potato juice, 8% sugar, 1.5% yeast extract powder, 3% thick beef juice, and water. The pH was adjusted to 3.5 using acetic acid. For each 50 ml of culture fluid, 100 g of polished round-grained nonglutinous rice was added, and the media were sterilized in steam at 121° C. The mixture was cooled to below 40° C., and inoculated with Monascus purpureus Went (CGMCC No. 0272) in glass tubes or plates and cultured at 30-34° C. for 24-36 hours. Fermentation was continued at 25° C. for 9 days. Once the fermentation period was completed, the mixture was sterilized at high temperature (100-121° C.), dried under a vacuum at 80° C., and ground to 60-100 mesh. The powder was then filled into capsules. Yield approximately 65%.
(B) Alternatively, culture fluid containing 4% malt juice or potato juice, 8% glucose, 3% thick beef juice, 3% peptone and water (pH value adjusted to 3) was used. Following fermentation, the resulting product was extracted using 75-95% ethanol, the red rice was dried and fully mixed with untreated rice. Soya bean powder (10 g) and culture fluid (50 ml) were added to each 100 g mixture, and the composition was sterilized. The mixture was cooled to 30-40° C. and then inoculated with 10-20 ml liquid Monascus strain (CGMCC No. 0272), fermented at 30-34° C. for 3-4 days and at 23-25° C. for over 15 days. The mixture was sterilized at 100-121° C. and dried under vacuum. This red rice product was ground and tablets were produced.
(C) Another medium was prepared using 4% malt juice, 6% malt sugar, 1% yeast extract powder, 6% peptone and water (pH=3). Soya-bean powder (15 g) and culture fluid (50 ml) was added to each 100 g of polished round-grained nonglutinous rice. The mixture was sterilized at 121° C. and then inoculated with Monascus ruber AS 3.549 (20 ml). Fermentation was carried out at 25° C. for over 9 days. After sterilization, the mixture was dried at 80° C.