Research Progress, Safety Regulation and Application Prospects in Health Food Development of Red Yeast Rice-Derived...

Area of Science:

• Food Science and Technology
• Biotechnology
• Pharmacology

Background:

• Red yeast rice (RYR), fermented by Monascus purpureus, is a traditional East Asian functional food known for cholesterol-lowering effects.
• Global interest in RYR is growing, necessitating solutions for standardizing its bioactive compounds and ensuring safety.

Purpose of the Study:

• To review biotechnological and analytical strategies for standardizing monacolin K (MK) and eliminating citrinin in RYR.
• To explore RYR's production, health benefits, safety, and applications in health foods.

Main Methods:

• Literature review of recent research on RYR production, bioactive compounds, and health potentials.
• Analysis of fermentation biotechnology, strain engineering, and analytical advancements.
• Examination of regulatory frameworks and industrialization challenges.

Main Results:

• Advances in fermentation and strain engineering can enhance MK yield and reduce citrinin levels.
• RYR possesses synergistic bioactivities beyond MK, contributing to its health benefits.
• Significant heterogeneity and regulatory fragmentation hinder RYR industrialization.

Conclusions:

• Biotechnological and analytical progress is crucial for developing standardized and safe RYR products.
• Addressing industrialization bottlenecks requires further research into standardization and harmonized regulations.