Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses.

The chemical and sensory profiles of 12 commercial samples of makgeolli, a Korean rice wine, were determined using descriptive sensory, chemical, and volatile components analyses. The sample wines were analysed for their titratable acidity, ethanol content, pH, Hunter colour value and total reducing sugars. The chemical compositions of the makgeolli samples were found to be significantly different. The volatile compounds were extracted with solid-phase microextraction and analysed by gas chromatography time-of-flight mass spectrometry. In all, 45 major volatile compounds, consisting of 33 esters, 8 alcohols, 1 aldehyde, 1 acid, 1 phenol and 1 terpene, were identified; each makgeolli sample included 28-35 volatile compounds. Based on principal component analysis of the sensory data, samples RW1, RW2, RW5, RW8 and RW12 were associated with roasted cereal, mouldy, bubbles, sweet and sour attributes; the other samples were associated with sensory attributes of yellowness, yeast, full body, turbidity, continuation, swallow, alcohol, fruit aroma and whiteness.

Inhibition of hepatitis C virus replication by Monascus pigment derivatives that interfere with viral RNA polymerase activity and the mevalonate biosynthesis pathway.

OBJECTIVES: Hepatitis C virus (HCV) infection causes chronic liver disease and is a major public health problem worldwide. The aim of this study was to evaluate the potential of Monascus pigment derivatives, which were derived from a microbial secondary metabolite synthesized from polyketides by Monascus spp., as HCV antiviral agents. METHODS: We performed an in vitro RNA-dependent RNA polymerase (RdRp) assay to screen for HCV RdRp inhibitors. The anti-HCV activity of RdRp inhibitors in HCV-replicating cells was evaluated by quantification of the RNA viral genome. Molecular docking analysis was performed to predict the binding sites of the selected RdRp inhibitors. RESULTS: We have identified a Monascus pigment and its derivatives as inhibitors of the HCV NS5B RdRp. A group of Monascus orange pigment (MOP) amino acid derivatives, in which the reactive oxygen moiety was changed to amino acids, significantly inhibited HCV replication. Further, combination of the MOP derivatives (Phe, Val or Leu conjugates) with interferon (IFN)-α inhibited HCV replication more than IFN-α treatment alone. Lastly, molecular docking studies indicate the inhibitors may bind to a thumb subdomain allosteric site of NS5B. The antiviral activity of the MOP derivatives was related to a modulation of the mevalonate pathway, since the mevalonate-induced increase in HCV replication was suppressed by the MOP compounds. CONCLUSIONS: Our results identify amino acid derivatives of MOP as potential anti-HCV agents and suggest that their combination with IFN-α might offer an alternative strategy for the control of HCV replication.

Antimicrobial activities of amino acid derivatives of monascus pigments.

Amino acid derivatives of monascus pigments were produced by fermentation, and their antimicrobial activities were determined. Thirty-nine l- and d-forms of amino acids were added as a precursor to the fermentation medium for derivation of pigments. Derivatives with L-Phe, D-Phe, L-Tyr, and D-Tyr exhibited high activities against Gram(+) and Gram(-) bacteria with MIC values of c. 4-8 microg mL(-1). The control red pigment exhibited minimal inhibitory concentration (MIC) values higher than 32 microg mL(-1). Derivatives with L-Asp, D-Asp, L-Tyr, and D-Tyr were effective against the filamentous fungi Aspergillus niger, Penicillium citrinum, and Candida albicans. Monascus derivatives of amino acids having a phenyl ring like Phe and Tyr derivatives showed high antimicrobial activities. Incubation of the l-Phe derivative with Bacillus subtilis caused cells to aggregate with formation of pellets. Easy adsorption of the L-Phe pigment derivative to the surface of Escherichia coli cells was observed via SEM and TEM. Addition of monascus pigment derivatives decreased the oxygen uptake rate of E. coli in culture. The antimicrobial activities of pigment derivatives are considered to be related to the reduced availability of oxygen for the cells adsorbed with pigment.

Effect of monascus pigment derivatives on the electrophoretic mobility of bacteria, and the cell adsorption and antibacterial activities of pigments.

Various amino acid derivatives of monascus pigments were synthesized. The effects of pigment derivatives on the pigment adsorption ratio, electrophoretic mobility (EPM) of bacterial cells, and antibacterial activity were investigated under varying conditions of pigment type, pigment concentration, pH, and ionic strength. Two hydrophobic and two hydrophilic derivatives were selected as model pigments. There was a close relationship between the antimicrobial activity and the pigment adsorption ratio. Against Escherichia coli, the hydrophobic L-Tyr and L-Phe derivatives (log P = 3.18 and 3.57) exhibited high antimicrobial activities (MIC = 8 and 16 mg/L) and high cellular adsorption ratios (9.6 and 10.9 mg/L). The hydrophilic L-Glu and L-Asn derivatives (log P = 1.40 and 0.47) exhibited low activities (MIC = 64 and 128 mg/L) and low adsorption ratios (4.7 and 4.0 mg/L). The electrophoretic mobility of 11 different bacteria varied between -1.93 x 10(-8) and -1.19 x 10(-8) m(2) V(-1) s(-1) regardless of Gram(+) or Gram(-). The L-Phe derivative showed low MIC values (high antimicrobial activities) against bacteria with a high electrophoretic mobility. A positive linearity between the pigment adsorption ratio and the electrophoretic mobility was established. When the four pigment derivatives were added to E. coli solutions, the electrophoretic mobility of cells in all cases sharply increased with an increasing pigment concentration. The mobility value was high for hydrophobic pigment derivatives in descending order of L-Phe (0.8 x 10(-8) m(2) V(-1) s(-1)), L-Tyr (0.68 x 10(-8) m(2) V(-1) s(-1)), L-Glu (0.46 x 10(-8) m(2) V(-1) s(-1)), and L-Asn (0.44 x 10(-8) m(2) V(-1) s(-1)). Additional adsorption of the hydrophobic derivatives probably occurred due to a hydrophobic interaction between the pigment and the pigment-coated cells. The electrophoretic mobility decreased gradually with an increasing pH and/or ionic strength with both addition and no addition of the pigment derivatives. The pattern of change of the pigment adsorption ratio under varying pH and/or ionic strength values was similar to the pattern for electrophoretic mobility.

Enhanced photostability of monascus pigments derived with various amino acids via fermentation.

The photostability of 18 amino acid derivatives from monascus pigment was tested under various physical and chemical conditions. Under sunlight, the half-life of derivatives was increased to 1.45-5.58 h, corresponding to a 6-25-fold improvement over a control red pigment (0.22 h). The degradation of pigment derivatives followed a first-order reaction, and the pigment stability increased with an increasing concentration while it decreased with both an increase and decrease in pH from 7. The stabilities of derivatives decreased in descending order in hexane, ethanol, propanol, methanol, ethyl ether, distilled water, chloroform, and acetonitrile. Pigment stability under UV light (365 nm) showed a pattern similar to stability after exposure to sunlight. After 30 days of incubation at 30 degrees C, more than 80% of the initial derivative contents remained while only 29% of the control red remained. The differences in degradation patterns that control red gradually changed to brown whereas the phenylalanine derivative remained a weak red were confirmed by HPLC analysis.

Color characteristics of monascus pigments derived by fermentation with various amino acids.

Various pigment colors were produced by Monascus fermentations with separate addition of 20 amino acids. The color characteristics and structures of the pigment derivatives were investigated. When each amino acid was added to the fermentation broth as a precursor, pigment extracts with different hue and chroma values were obtained depending on the content ratios of yellow, orange, and red colors in the fermentation broth. The yellow and orange pigments were identical regardless of amino acid addition. The red compounds varied on the basis of the type of amino acid added. LC-MS and (1)H and (13)C NMR structural analyses confirmed that the derivative pigments contained the moieties of the added amino acids. L, a, and b values of the CIELAB color system for the derivative pigments were measured. Values of hue and chroma were then calculated. The colors of the derivative pigments were in the range of orangish red to violet red. The hydrophilicities/hydrophobicities of the derivative pigments could be predicted from their log P values, which were estimated using computer programs.