Preparação de arroz vermelho glutinoso tailandês fermentado usando Monascus purpureus NART001 isolado do arroz vermelho fermentado chinês disponível comercialmente
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Data
2016
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Edições Universitárias Lusófonas
Resumo
A levedura de arroz vermelho é um produto fermentado utilizado como alimento ou suplemento alimentar para
promover a circulação do sangue e reduzir o colesterol no sangue. A ocratoxina A e a citrinina são micotoxinas
muito importantes frequentemente encontrados em produtos alimentares de origem vegetal. Neste trabalho, a
levedura de arroz vermelho foi preparada a partir de arroz glutinoso Tailandês usando o Monascus purpureus isolado
do arroz vermelho fermentado Chinês comercialmente disponível. O fungo Monascus purpureus NART001 foi
isolado pelo método de esterilização à superfície. O isolado obtido foi identificado por métodos morfológicos e
taxonómicos. A ocratoxina A e citrinina contidas no arroz vermelho fermentado, preparado anteriormente, foram
avaliados por HPLC-DAD. Além disso, a análise HPLC incluiu os padrões de ocratoxina A e citrinina e as amostras
de arroz vermelho fermentado. A análise de sobreposição dos cromatogramas de micotoxinas e espectros UV-VIS
permitiram demonstrar que estes compostos não foram detectados nos extractos analisados, sob as condições
empregues. Estão sendo realizados novos estudos com Monascus purpureus NART001.
Red yeast rice is a fermented product used either as food or food supplement to promote blood cir-culation and lower blood cholesterol. Ochratoxin A and citrinin are very important mycotoxins fre-quently found in food products of plant origin. In this work, red yeast rice was prepared from Thai glutinous rice using Monascus purpureus isolated from an available commercial Chinese red yeast rice. A Monascus purpureus NART001 strain was isolated by the surface sterilization method. The strain isolated from the commercially red yeast rice was identified by morphological and taxonomic methods. The ochratoxin A and citrinin content of the fermented red yeast rice previously prepared were evaluated by HPLC-DAD. Moreover, the HPLC analysis included the ochratoxin A and citrinin standards and the red yeast rice samples. The overlay analysis of the mycotoxins chromatograms and UV-VIS spectra indicated that these compounds were not detected in the analyzed extracts under the employed conditions. Further studies with Monascus purpureus NART001 are currently underway.
Red yeast rice is a fermented product used either as food or food supplement to promote blood cir-culation and lower blood cholesterol. Ochratoxin A and citrinin are very important mycotoxins fre-quently found in food products of plant origin. In this work, red yeast rice was prepared from Thai glutinous rice using Monascus purpureus isolated from an available commercial Chinese red yeast rice. A Monascus purpureus NART001 strain was isolated by the surface sterilization method. The strain isolated from the commercially red yeast rice was identified by morphological and taxonomic methods. The ochratoxin A and citrinin content of the fermented red yeast rice previously prepared were evaluated by HPLC-DAD. Moreover, the HPLC analysis included the ochratoxin A and citrinin standards and the red yeast rice samples. The overlay analysis of the mycotoxins chromatograms and UV-VIS spectra indicated that these compounds were not detected in the analyzed extracts under the employed conditions. Further studies with Monascus purpureus NART001 are currently underway.
Descrição
Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêutica
Palavras-chave
MEDICINA, CIÊNCIAS FARMACÊUTICAS, TOXICOLOGIA ALIMENTAR, FUNGOS, MEDICINE, PHARMACEUTICAL SCIENCES, FOOD TOXICOLOGY, FUNGI, MICOTOXINAS, MYCOTOXINS, CITRININA, CITRININ, OCRATOXINAS, OCHRATOXINS