A genetic screen to identify mutants that can increase flux in the isoprenoid pathway of yeast has been lacking. We describe a carotenoid-based visual screen built with the core carotenogenic enzymes from the red yeast Rhodosporidium toruloides. Enzymes from this yeast displayed the required, higher capacity in the carotenoid pathway. The development also included the identification of the meta...

INTRODUCTION Hyperlipidemia is prevalent and is highly associated with coronary heart disease. Some patients are reluctant or opt not to take lipid-lowering prescription medications for fear of adverse drug reactions. There are currently few well-designed randomized controlled trials showing the possibility of reducing cholesterol using red yeast rice. Meanwhile, adverse effects have also been ...

BACKGROUND Armolipid Plus (AP) is a nutraceutical that contains policosanol, fermented rice with red yeast, berberine, coenzyme Q10, folic acid, and astaxanthin. It has been shown to be effective in reducing plasma LDL cholesterol (LDLc) levels. In the multicenter randomized trial NCT01562080, there was large interindividual variability in the plasma LDLc response to AP supplementation. We hypo...

A dense population of the purple sulfur bacterium Amoebobacter purpureus in the chemocline of meromictic Mahoney Lake (British Columbia, Canada) underwent consistent changes in biomass over a two year study period. The integrated amount of bacteriochlorophyll reached maxima in August and declined markedly during early fall. Bacteriochlorophyll was only Weakly correlated with the light intensity...

Background: Monascus purpureus and Aspergillus oryzae have been used to ferment defatted soybean flour (DSF: DSFF-Mp DSSF-Ao, respectively) extract, improving antioxidant availability conversion of the glycosylated isoflavones aglycones. The aim present study was evaluate biological activity fermented non-fermented DSF extracts in pain inflammation, which has not yet explored. Methods: Phenolic...

This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Eight treatments (T) of sausage such as T1 (12 ppm sodium nitrite), while T2, T3, T4, T5, T6 and T7 were formulated with different ratios of Monascus/Laccaic acid: 63/7.0, 108/12, 135/15, 59.5/10.5, 102/18 and 127.5/22.5 ppm, respectively. T...

BACKGROUND Monascus-fermented products are mentioned in an ancient Chinese pharmacopoeia of medicinal food and herbs. Monascus-fermented products offer valuable therapeutic benefits and have been extensively used in East Asia for several centuries. Several biological activities of Monascus-fermented products were recently described, and the extract of Monascus-fermented products showed strong a...

Food acceptability and appeal are significantly influenced by colour. Harmful effects associated with synthetic colorants well established, research is currently focused on developing natural, chemical-free substitutes from fungal sources, broad applications in food, medicine, textiles agriculture. Additionally, the market’s dearth of natural red colour requires creation novel pigment alternati...