Different types of components obtained from Monascus purpureus with neuroprotective and anti-inflammatory potentials-Reference-Cited by-同舟云学术

Different types of components obtained from Monascus purpureus with neuroprotective and anti-inflammatory potentials

Published:2021 Issue:18 Volume:12 Page:8694-8703
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wu Ho-Cheng¹²^ORCID,Chen Yih-Fung¹²³^ORCID,Cheng Ming-Jen⁴,Wu Ming-Der⁴,Chen Yen-Lin⁴,Chang Hsun-Shuo¹²³^ORCID

Affiliation:

1. Graduate Institute of Natural Products, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan

2. School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan

3. Department of Medical Research, Kaohsiung Medical University Hospital, Kaohsiung 807, Taiwan

4. Bioresource Collection and Research Center (BCRC), Food Industry Research and Development Institute (FIRDI), Hsinchu 300, Taiwan

Abstract

Seven new and ten known compounds were isolated from a citrinin-free strain: M. purpureus BCRC 38110. The bioactivity results indicated that this strain possessed potentials against inflammatory osteoarthritis and paclitaxel-induced neurotoxicity.

Funder

Ministry of Science and Technology, Taiwan

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01711J

Reference39 articles.

1. Monascus purpureus-fermented rice (red yeast rice): A natural food product that lowers blood cholesterol in animal models of hypercholesterolemia

2. Azaphilones, Furanoisophthalides, and Amino Acids from the Extracts of Monascus pilosus-Fermented Rice (Red-Mold Rice) and Their Chemopreventive Effects

3. Monaphilones A−C, Three New Antiproliferative Azaphilone Derivatives from Monascus purpureus NTU 568

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