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.
Key Laboratory of Crop Biotechnology (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, 350002, China.
Food Chem Toxicol. 2019 Sep;131:110585. doi: 10.1016/j.fct.2019.110585. Epub 2019 Jun 15.
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.
洛伐他汀（MK）是红曲菌发酵产物（如红曲米）中的主要活性物质。MK 可有效降低人体胆固醇水平，已被广泛用作降脂药物。其作用机制是通过高度竞争性抑制胆固醇合成途径中的限速酶 HMG-CoA 还原酶（HMGR）。除了降低血脂水平外，MK 还可预防结肠癌、急性髓系白血病和帕金森病和 1 型神经纤维瘤病等神经紊乱。本文旨在全面综述 MK 的生物学活性及其降低血脂浓度、预防癌症以及神经保护、抗炎和抗菌特性的作用机制方面的研究进展。本综述为 MK 在功能性食品和药物中的未来应用提供了参考。
