The proceedings of the 2nd Bakti Tunas Husada-Health Science International Conference (BTH-HSIC 2019)

Fermentation and Determination of Anti-Cholesterol Monakolin K from Different Monascus purpureus Isolates

Authors
Anna Yuliana, Khusnul, Syifa Ul Zannah, Ira Rahmiyani, Saeful Amin
Corresponding Author
Anna Yuliana
Available Online 8 June 2020.
DOI
https://doi.org/10.2991/ahsr.k.200523.055How to use a DOI?
Keywords
Monascus purpureus, fermentation, HPLC
Abstract

Objectives: Monascus purpureus (M. purpureus) is the predominant mold of the red yeast rice. Red yeast rice is the product of rice fermentation by M. purpureus through solid fermentation system. The red yeast rice has long been consumed as flavoring, food coloring and traditional medicines for various diseases, one of which is to treat hypercholesterolemia, as they contain nutritious bioactive materials which are terpenoid compounds whereas mevinolin or monakolin K is the most dominant. Therefore, researches had been conducted to determine Monakolin K levels of several M. purpureus isolates, among others are isolates of LIPI F01, F147 LIPI, IPB-A, IPB-B and ITB, as the product of solid fermentation using IR 64 white rice as a substrate. The measurement of Monakolin K levels was done by extracting the sample using 80% methanol on the fermentation at 14th day, followed by examining the Monakolin K levels using HPLC (High Performance Liquid Chromatography) with UV detector at λ 238 nm using motion phase of acetonitrile: phosphoric acid 0, 2% (1: 1). The research results showed that the highest Monakolin K levels was produced by IPB-A isolates with the level was as high as 15.0517 ppm, while the lowest Monakolin K level was generated by LIPI F147 isolates, with the level was as low as 1.4264 ppm.

Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
The proceedings of the 2nd Bakti Tunas Husada-Health Science International Conference (BTH-HSIC 2019)
Series
Advances in Health Sciences Research
Publication Date
8 June 2020
ISBN
978-94-6252-976-2
ISSN
2468-5739
DOI
https://doi.org/10.2991/ahsr.k.200523.055How to use a DOI?
Copyright
© 2020, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - CONF
AU  - Anna Yuliana
AU  - Khusnul
AU  - Syifa Ul Zannah
AU  - Ira Rahmiyani
AU  - Saeful Amin
PY  - 2020
DA  - 2020/06/08
TI  - Fermentation and Determination of Anti-Cholesterol Monakolin K from Different Monascus purpureus Isolates
BT  - The proceedings of the 2nd Bakti Tunas Husada-Health Science International Conference (BTH-HSIC 2019)
PB  - Atlantis Press
SP  - 225
EP  - 227
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.200523.055
DO  - https://doi.org/10.2991/ahsr.k.200523.055
ID  - Yuliana2020
ER  -