REVIEW: FERMENTASI DAN KARAKTERISASI BERBAGAI ZAT WARNA Monascus YANG DIISOLASI DARI ANGKAK

ASTININGSIH DIAH PRAVITASARI, TIANA MILANDA

Abstrak


Angkak adalah produk fermentasi beras oleh kapang Monascus sp., yang mengandung berbagai metabolit sekunder. Salah satu metabolit, yaitu zat warna Monascus, terdiri dari 3 (tiga) kelompok utama, yaitu zat warna merah (rubropunktamin dan monaskorubramin), jingga (rubropunktatin dan monaskorubrin) serta kuning (monaskin dan ankaflavin).  Zat warna ini memiliki aktivitas antiproliferasi, antitumor potensial, antidiabetes, antioksidatif stres, anti-inflamasi dan antiobesitas. Banyaknya aktivitas farmakologi zat warna Monascus, menyebabkan perlu dilakukan studi literatur mengenai proses fermentasi dan karakterisasi zat-zat warna tersebut dalam berbagai jurnal elektronik, baik jurnal nasional maupun internasional bereputasi. Hsil penelusuran pustaka menunjukkan bahwa zat warna Monascus dapat dihasilkan melalui fermentasi padat dalam medium PDA atau cornmeal serta medium cair, yang mengandung surfaktan atau MSG. pH medium di bawah 4,00 akan menyebabkan pembentukan zat warna terkonsentrasi dalam cairan intraseluler, sedangkan  pH medium mendekati netral (5,5-6,5) menyebabkan pembentukan zat warna terkonsentrasi dalam cairan ekstratraseluler. Seluruh zat warna tersebut dikarakterisasi menggunakan metode HSCCC, HPLC-MS, spektroskopi NMR, flow cytometry, spektrofotometer UV/Vis serta Kromatografi Lapis Tipis/KLT.

 

Kata kunci: Angkak, Zat warna Monascus, Fermentasi, Karakterisasi

Teks Lengkap:

PDF

Referensi


Cheng, M. J., Wu, M. D., Chen, I. S., Tseng, M., and Yuan,G. F. 2011. Chemical constituents from the fungus Monascus purpureus and their antifungal activity. Phytochemistry Letters, 4: 372-376.

Feng, Y., Shao, Y., and Chen, F. 2012. Monascus pigments. Appl Microbiol Biotechnol, 96: 1421-1440.

Hsu, L. C., Hsu, Y. W., Liang, Y. H. and Pan, T. M. 2011. Anti-tumor and anti-inflammatory properties of ankaflavin and monaphilone a from Monascus purpureus NTU 568. J. Agric Food Chem Volume 59, pp. 1124-1130.

Hsu, W. H., Lee, B. H., Liao, T. H., Hsu, Y. W., and Pan, T. M. 2012. Monascus-fermented metabolite monascin suppresses inflammation via PPAR-y regulation and JNK inactivation in THP-1 monocytes. Food Chem Toxicol., 50: 1178-1186.

Hsu, L. C., Liang, Y. H., Hsu, Y. W., Kuo, Y. H., and Pan, T. M. 2013. Anti-inflammatory properties of yellow and orange pigments from Monascus purpureus NTU 568. J Agric Food Chem, 61: 2796-2802.

Kang, B., Zhang, X, Wu, Z., and Wang, Z. 2014. Production of citrinin-free Monascus pigments by submerged culture at low pH. Enzyme and Microbial Technology, 50: 50-57.

Kuo, C. F., Chyau, C. C., Wang, T. S., Li, C. R., and Hu, T. J. 2009. Enhanced antioxidant and anti-inflammatory activities of Monascus pilosus fermented products by addition of turmeric to the medium. J. Agric. Food. Chem., 57: 11397-11405.

Lee, C. L., Wen, J. Y., Hsu, Y. W., and Pan, T. M. 2013. Monascus-fermented yellow pigments monascin and ankaflavin showed antiobesity effect via the suppression of differentiation and lipogenesis in obese rats fed a high-fat diet. J Agric Food Chem, 61: 1493-1500.

Lin, C. P., Lin, Y. L., Huang, P. H., Tsai, H. S , and Chen, Y. H. 2011. Inhibition of endothelial adhesion molecule expression by Monascus purpureus-fermented rice metabolites, monacolin k, ankaflavin, and monascin. J. Sci Food Agric., 91: 1751–1758.

Liu, J. 2006. Chinese red yeast rice (Monascus purpureus) for primary hyperlipidemia: A meta-analysis of randomized controlled trials. Chinese Medicine, 1:. 1–13. doi: 10.1186/1749-8546-1-4.

Mukherjee, Gunjan and Singh, Sanjay Kumar. 2011. Purification and characterization of a new red pigment from Monascus purpureus in submerged fermentation. Process Biochemistry, 46: 188-192.

Patakova, P. 2013. Monascus secondary metabolites: Production and biological activity. J Ind Microbiol Biotechnol. 40: 169-181.

Shi, Y. C., Liao, V. H. C., and Pan, T. M. 2012. Monascin from red mold dioscorea as a novel antidiabetic and antioxidative stress agent in rats and caenorhabditis elegans. Free Radic Biol Med. 52: 109-117.

Shi, Y. C. and Pan, T. M. 2011. Beneficial effects of Monascus purpureus NTU 568-fermented products: A review. Appl Microbiol Biotechnol. 90: 1207–1217.

Visyalakshmi, R, Paranthaman, R, Murugesh, S and K. Singaravadivel. 2009. Simulation of Monascus pigments by intervention of different nitrogen sources. Global Journal of Biotechnology & Biochemistry, 4(1): 25-28.

Xiong, X., Zhang, X., Wu, Z., and Wang, Z. 2014. Accumulation of yellow Monascus pigments by extractive fermentation in nonionic surfactant micelle aqueous. Appl. Microbiol Biotechnol

Yang, T., Liu, J., Luo, F., and Lin, Q., 2014. Anticancer properties of Monascus metabolites. Anticancers drugs, 25(7): 735-744.

Zheng, Y. Q., Xin, Y. W., Shi, X. N., and Guo, Y. H. 2010. Cytotoxity of Monascus pigments and their derivatives to human cancer cells. J. Agric. Food Chem. 58: 9523-9528.




DOI: https://doi.org/10.24198/jf.v18i1.22289

DOI (PDF): https://doi.org/10.24198/jf.v18i1.22289.g12644

Refbacks

  • Saat ini tidak ada refbacks.




Sitasi manajer:   

 

 

Jurnal ini diindeks dalam:

 

 

View My Stats 

ISSN: 1693-1424

e-ISSN: 2716-3075

 

Farmaka by Universitas Padjadjaran is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

Copyright © 2013 Jurnal Farmaka - All Right Reserved