綜述紅麴橘黴素與莫那可林K之安全性

The Review Report of the Safety of Monascus Fermented Metabolite Citrinin and Monacolin K

潘子明(Tzu-Ming Pan)

《臺灣農業化學與食品科學》 61卷2期 (2023/06) Pp. 67-72

https://doi.org/10.6578/TJACFS.202306_61(2).0001

摘要

紅麴發酵產品為傳統使用之食品添加劑，其保健功效最常被提及的是調節血脂。經過學者們努力研究，其保健功效不但已包含調節血脂、調節血壓與調節血糖等三高，更擴及不易形成體脂肪、預防脂肪肝與改善阿茲海默症與帕金氏症等老人失智症。然而紅麴代謝產物中之橘黴素與莫那可林K，卻被發現為對健康不利的黴菌毒素或會引發副作用之二次代謝物。本文針對此兩種紅麴代謝物先被認為有很好功效，然而卻陸續被確認引發副作用之經過，以及橘黴素於食品中限量標準之制定過程，做一個綜合的回顧。

關鍵字

紅麴 ； 橘黴素 ； 莫那可林K ； 無明顯副作用最高劑量 ； 新膳食成分

並列摘要

Fermentation products of Monascus strains are used as functional food for the regulation of blood lipid, blood sugar, and blood pressure. After the studies of researchers, the functions of Monascus fermented product extended to improve body fat, liver fat and dementia. Two kinds of metabolites produced by Monascus strains, that is citrinin and monacolin K are reported to be harmful to human being or having side effects. This paper reviews the research reports of these two metabolites and the methods for the determination of citrinin limited amount in food are also reported.

並列關鍵字

Monascus ； Citrinin ； Monacolin K ； No observed adverse effect level (NOAEL) ； New dietary ingredient (NDI)

參考文獻

J. O. M. S. Budavari, A. Smith, and P. E. Heckelman, The Merck Index. Vol. 11, p 2330-2331 (1989).

C. H. Lin, T. H. Lin and T. M. Pan: Alleviation of metabolic syndrome by monascin and ankaflavin: the perspective of Monascus functional foods. Food Funct., 8: 2102-2109 (2017).

C. L. Lee, T. M. Pan: The prevention of Alzheimer’s disease and Parkinson’s disease by Monascus purpureusNTU 568-fermented compounds. J. Alzheimers Dis. Parkinsonism, 7: 342 (2017).

A. Endo: Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J. Antibiot., 32: 852-854 (1979).

H. C. Wong and Y. S. Bau: Pigmentation and antibacterial activity of fast neutron- and X-ray-induced strains of Monascus purpureus Went. Plant Physiol., 60: 578-581 (1977).