An overview of the bioactivity of monacolin K / lovastatin

Zixiao Xiong¹, Xiaohua Cao², Qinyou Wen³, Zhiting Chen³, Zuxin Cheng², Xinying Huang², Yangxin Zhang⁴, Chuannan Long⁵, Yi Zhang⁶, Zhiwei Huang⁷

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
² Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, 350002, China.
³ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
⁵ Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013, China.
⁶ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
⁷ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: hzwfau@163.com.

PMID: 31207306
DOI: 10.1016/j.fct.2019.110585

Review

An overview of the bioactivity of monacolin K / lovastatin

Zixiao Xiong et al. Food Chem Toxicol. 2019 Sep.

. 2019 Sep:131:110585.

doi: 10.1016/j.fct.2019.110585. Epub 2019 Jun 15.

Authors

Zixiao Xiong¹, Xiaohua Cao², Qinyou Wen³, Zhiting Chen³, Zuxin Cheng², Xinying Huang², Yangxin Zhang⁴, Chuannan Long⁵, Yi Zhang⁶, Zhiwei Huang⁷

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
² Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, 350002, China.
³ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
⁴ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
⁵ Jiangxi Key Laboratory of Bioprocess Engineering, Jiangxi Science and Technology Normal University, Nanchang, 330013, China.
⁶ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
⁷ College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China. Electronic address: hzwfau@163.com.

PMID: 31207306
DOI: 10.1016/j.fct.2019.110585

Abstract

Monacolin K (MK) is the principal active substance in Monascus-fermentation products (e.g. red yeast rice). MK is effective in reducing cholesterol levels in humans and has been widely used as a lipid-lowering drug. The mechanism for this is through a high degree of competitive inhibition of the rate-limiting enzyme HMG-CoA reductase (HMGR) in the cholesterol synthesis pathway. In addition to lowering blood lipid levels, MK also prevents colon cancer, acute myeloid leukemia and neurological disorders such as Parkinson's disease and type I neurofibromatosis. The aim of this manuscript is to comprehensively review the progress in the study of the biological activity of MK and its imechanism of action in reducing blood lipid concentration, prevention of cancer and its neuroprotective, anti-inflammatory and antibacterial properties. This review provides a reference for future applications of MK in functional foods and medicine.

Keywords: Bioactivity; Lovastatin; Monacolin K; Monascus; Red yeast rice; Statins.

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An overview of the bioactivity of monacolin K / lovastatin

Affiliations

An overview of the bioactivity of monacolin K / lovastatin

Authors

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Abstract

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Research Materials