บทความว จ ยต นฉบ บ (Research Article)

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1 การลดระด บคอเลสเตอรอลในไข โดยการเสร มข าวแดงในไก ไข Lowering of cholesterol in egg by red yeast rice supplement in laying hens มนตร ป ญญาทอง 1 Montri Punyatong 1 บทค ดย อ การทดลองน ท าการเสร มข าวแดงหร ออ งค กลงในอาหารไก ไข เพ อให ไข ท ได ม คอเลสเตอรอลต าลงกว าไข ปกต ท วไป ซ งพบว า ไข ของกล มท ได ร บข าวแดงม น าหน กไข แดง และคอเลสเตอรอลต ากว ากล มควบค มอย างม น ยส าค ญ (p=0.05) แต น าหน กเปล อกไข, ค าความน นของไข ขาว (Haugh unit; HU) เปอร เซนต โปรต น และไขม นในไข ไม ม ความ แตกต างก น (p=0.05) จ านวนไข และอ ตราการก นอาหารของไก ในแต ละกล มไม แตกต างก น (p=0.05) ไข ของกล มควบค ม และกล มเสร มข าวแดงท 0.15% ม น าหน กไข ท งฟองและน าหน กไข ขาวส งกว าไก ในกล มท เสร มข าวแดง 0.10% และ 0.20% อย างม น ยส าค ญ (p=0.05) ค าส าค ญ: ข าวแดง, ไข ไก, คอเลสเตอรอล Abstract The use of red yeast rice (RYR) or Angkak as the dietary supplements for decrease cholesterol in egg was studied. It was found that yolk weight and cholesterol showed a significant decrease with RYR supplementation compared with control group (p=0.05). Butshell weight, Haugh unit (HU), protein and fat compositions of egg were not significant differences between all groups of RYR supplement (p=0.05). Average number of egg and feed consumption in each group were not significantly different (p=0.05). Egg weight and white egg weight of control and 0.15% RYR groups were higher than 0.10% and 0.20% RYR groups (p=0.05). Keywords: Red yeast rice, egg, cholesterol บทความว จ ยต นฉบ บ (Research Article) Introduction Red yeast rice or more precisely, Angkak is a Chinese product of rice fermented by using Monascus purpureus, which is a red mold species which may be cultivated on starch containing substrates. It used for many centuries to enhance the colour and flavour of food. The solid state fermentation of rice by Monascus has along tradition in East Asian countries which dates back at least to the first century A.D.For centuries fermented rice products such as red yeast rice 1 คณะเกษตรศาสตร และทร พยากรธรรมชาต มหาว ทยาล ยพะเยา จ.พะเยา School of Agriculture and Natural Resources, University of Phayao, Phayao Province eak608@hotmail.com, Received: 13 January 2012; Accepted: 29 June 2012 (บทความว จ ยเร องน ได น าเสนอการประช มว ชาการพะเยาว จ ย คร งท 1 ในว นท มกราคม 2555 ณ มหาว ทยาล ยพะเยา)

2 Punyatong M. have been consumed in Asia and Indonesia as dietary staples and food additives. In Japan red yeast rice is known as Beni - Koji and its pigment is widely used as food coloring. Red yeast rice has also been used in China, Taiwan, Okinawa, and the Philippines as a preservative for meat and fish, for adding color and flavor to food, and even for brewing wine and liquor [1, 2]. Red yeast rice has been used in Chinese cuisine and medicinal food to promote blood circulation for centuries. In other Asian countries, red yeast rice is a dietary staple and is used to make rice wine, as a flavoring agent, and to preserve the flavor and color of fish and meat. The medicinal properties of red yeast rice are that it favorably impacts lipid profiles of hypercholesterolemia patients, and it is used as a colorant in the food industry. Many secondary metabolites are produced in red yeast rice. Pigments such as yellow pigment (ankaflavin & monascin), orange pigment (monascorubrin & rubropunctanin) and red pigment (monascorubramine & rubropunctamine) are mainly present. Antihypercholesterolemic agent; monacolin K, hypertensive agent; gamma - aminobutyric acid (GABA) and antioxidants are also comprised. These compounds are very important for health and as the component of health foods or functional foods [3]. Red yeast rice has been shown that red yeast rice contains compounds with HMG - CoA reductase inhibitor activity, which is responsible for the inhibition of cholesterol synthesis in the liver. In addition to rice starch, protein, fiber, sterols, and fatty acids, red yeast rice contains numerous active constituents, including monacolin K, dihydromoncolin, and monacolin I to VI [4]. Researchers have determined that one of the ingredients in red yeast rice, called monacolin K, inhibits the production of cholesterol by stopping the action of a key enzyme in the liver (e.g., HMG-CoA Naresuan Phayao Journal reductase) that is responsible for manufacturing cholesterol [5]. The HMG - CoA reductase activity of red yeast rice comes from a family of naturally occurring substances called monacolins. Monacolin K, also known as mevinolin or lovastatin, is the ingredient in red yeast rice. The anti - hyperlipidemic, actions of red yeast rice is a consequence of an inhibitory effect on cholesterol biosynthesis in hepatic cells [6, 7]. Chicken eggs are an excellent foodstuff from a nutritional standpoint due to their composition of high quality protein. Especially in Thailand, eggs are consumed either in form of meals and desserts, as well as a component of bakery and Thai people have an average consumption of eggs eggs per year. However, eggs contain about 200 mg of cholesterol per egg and are considered a major source of dietary cholesterol. So, eggs with reduced cholesterol content may be attractive, highly nutritious food for health conscious consumers and a lucrative product for egg producers. This work aims to used red yeast rice for decrease cholesterol in egg by supplemented in layer for produce low cholesterol eggs to the consumer which has blood cholesterol problem or other people that require the functional food from animal protein. Materials and Methods Red yeast rice in this study were prepared and supported by The Microbiology Laboratory Faculty of Science Chiang Mai University, Chiang Mai, Thailand. The trial was a completely randomized design (CRD). 25 weeks old and 160 Isa brown layers were used by selected randomly to 4 groups, 10 layers per treatment. Four replicates were run for a total of 160 layers. The layer was supplemented red yeast rice at 0%, 0.10%, 0.15% and 0.20% in feed for each group. Commercial feed (16% of protein) for layer in egg production period

3 Vol 5, No. 2, May-Aug 2012 การลดระด บคอเลสเตอรอลในไข โดยการเสร มข าวแดงในไก ไข and water were given ad libitum for 28 days of experiment. Egg was collected daily. Number of eggs per group, egg weight, shell weight, yolk weight and white egg weight were determined. Individual Haugh unit score was calculated using the egg weight and albumin height. The Haugh unit values were calculated for individual egg using the following formula [8]: HU = 10 log (H - 1.7w ) Where HU = Haugh unit H = Observed height of the albumin in mm W = Weight of egg (g) At day 28, the egg in each group was random sampling for protein, fat and cholesterol determination. Protein, fat and cholesterol in egg was analysis by the compendium of method for food analysis [9]. Statistical significances of the different were calculated by one-way ANOVA and followed by Duncan New Multiple Range Test. Results Average number of egg and feed consumption in each group were not difference (p=0.05) when supplement with red yeast rice (RYR) (Table 1). Physical properties of egg were shown in Table 2. Egg weight of control and 0.15% RYR groups were higher than 0.10% and 0.20% RYR groups (59.69 ± g and ± g vs ± g and ± g). Also, the white egg weight of control and 0.15% RYR groups were higher than 0.10% and 0.20% RYR groups (36.70 ± g and ± g vs ± g and ± g). Yolk weight showed a significant decrease with RYR supplementation compared with control group (p=0.05). Shell weight and Haugh unit (HU) were not difference between all groups of RYR supplement (p=0.05). The chemical composition of egg were shown in Table 3, Protein and fat were not significantly different (p=0.05) in all groups but cholesterol level in RYR supplement groups (0.10%, 0.15% and 0.20%) were significant lower than control group (0.412 ± 0.214% vs ± 0.321%, ± 0.241% and ± 0.124%). Discussion and conclusion Because the rate limited enzyme of cholesterol synthesis is HMG-CoA reductase [10]. A major active component in red yeast rice (RYR) which inhibits HMG-CoA reductase was monacolin K. Other components in RYR were plant sterols which may have other mechanisms involve of dietary cholesterol absorption and enhanced cholesterol clearance from circulation [11]. In this study, the result of yolk weight and cholesterol level in egg was clearly lower than control group when supplement with RYR. Several studies demonstrated the cholesterol-lowering effect of HMG-CoA reductase inhibitors on plasma and egg cholesterol by some statin drugs such as lovastatin, simvastatin, and atorvastatin which inhibit cholesterol biosynthesis in the liver of laying hens [12]. Monacolin K has been marketed under the names of mevinolin or lovastatin [13]. Other monacolin derivatives which have been used to treat hypercholesterolemia and monacolin K showed 50 percent of the total monacolin products in RYR [14]. In this study, yolk weight (4-6%) and cholesterol level (7-9%) of RYR supplement in laying hens were significantly lower than control. The other properties were not significantly different. However, the fat composition showed a slight decrease with RYR treatment compared with the control. Haugh unit (HU) is the score of white egg quality [15] which this study RYR showed not effect to HU. It was

4 Punyatong M. Naresuan Phayao Journal noted that, reduction in egg cholesterol content was not accompanied by lower egg production. In conclusion, the present study reports the prerequisite assessment of productiveness of RYR for production eggs with less cholesterol. Data given in this study showed indicate that RYR supplement for laying hens apparently resulted in effect to decreased cholesterol in eggs. Table 1 Performance of laying hens when supplemented with red yeast rice (RYR) at 0.10%, 0.15% and 0.20% of feed for 28 days. Group Average number of egg Feed consumption (g/day) (egg/group/day) Control ± a ± a 0.10% of RYR ± a ± a 0.15% of RYR ± a ± a 0.20% of RYR ± a ± a Table 2 The physical properties of egg in laying hens when supplement with red yeast rice (RYR) at 0.10%, 0.15% and 0.20% of feed for 28 days. Group Egg weight (g) Shell weight (g) Yolk weight (g) White weight (g) Haugh unit (HU) Control ± b 7.84 ± a ± b ± a ± a 0.10% of RYR ± a 7.34 ± a ± a ± a ± a 0.15% of RYR ± b 7.66 ± a ± a ± b ± a 0.20% of RYR ± a 7.67 ± a ± a ± a ± a Table 3 The chemical composition of egg in laying hens when supplement with red yeast rice (RYR) at 0.10%, 0.15% and 0.20% of feed for 28 days. Group Protein (%) Fat (%) Cholesterol (%) Control ± a 8.68 ± a ± b 0.10% of RYR ± a 8.47 ± a ± a 0.15% of RYR ± a 8.48 ± a ± a 0.20% of RYR ± a 8.42 ± a ± a

5 Vol 5, No. 2, May-Aug 2012 การลดระด บคอเลสเตอรอลในไข โดยการเสร มข าวแดงในไก ไข Acknowledgments This research was founded by Doctor of veterinary medicine (D.V.M.) Wiwat Chunruksa the manager of Kittiwat Feed Specialist Co., Ltd. Chiang Mai Thailand. Reference 1. Em - on C, Griangsak C, Saisamorn L. Red yeast rice prepared from Thai glutinous rice and the antioxidant activities. Chiang Mai J. Sci. 2009; 36(1): Em-on C, Griangsak C, Suganya W, Saisamorn L. Preparation of red yeast rice using various Thai glutinous rice and Monascus purpureus CMU001 isolated from commercial Chinese red yeast rice saple. KMITL Sci. Tech. J. 2007; 7(S1): Ozlem E and Sebile A. A review on red yeast rice (Monascus purpureus). KSU Journal of Science and Engineering 2005; 8(1): Ozlem E and Sebile A. Review of the studies on the red yeast rice (Monascus purpureus). Turkish Electronic Journal of Biotechnology 2004; 2: Wei W, Changling L, Yinye W, Huaide S, Jiashi Z and David K. Hypolipidemic and antiatherogenic effects of long-term cholestin (Monascus purpureus-fermented rice, red yeast rice) in cholesterol fed rabbits. Journal of Nutritional Biochemistry 2003; 14: Xue-Mei L, Xing - Hai S, Zhen-Wen D and Shu-Ren G. Advances on the pharmacological effects of red yeast rice. Chinese Journal of Natural Medicines 2011; 9(3): Carmelo VV, Jose VV, Dale CW, Paul DT. Lipid-lowering efficacy of red yeast rice in population intolerant to statins. Am J Cardiol 2010; 105: Monira KN, Salahuddin M, Miah G. Effect of breed and Holding period on egg quality characteristics of chicken. International Journal of Poultry Science 2003; 2(4): American public health association. Compendium of Method for Food Analysis. Washington DC; Melanie J, Peter JHJ. Red yeast rice: a new hypolipidemic drug. Life Science 2004; 74: Segura B. Red yeast rice: an easy way to lower cholesterol. Nutrition Bytes 2003; 9(1): David H, Ian Y, Judith MA, David AE, Robert ME, Yay Giang WG. Cholesterol - lowering effects of a proprietary Chinese red-yeast rice dietary. American Journal of Clinical Nutrition 1999; 69(2): David JB, Ram YG, Steven CH, Benjamin F, Patti BM, Daniel JR. Red yeast rice for dyslipidemia in statin-intolerant patients 2009; 150: Changling L, Yan Z, Yinye W, Jia - Shi Z, Joseph C, David K. Monascus purpureusfermented rice (red yeast rice): a natural food product that lower blood cholesterol in animal models of hypercholesterolemia. Nutrition Research 1998; 18(1): Kim JH, Hong ST, Lee HS, Kim HJ. Oral administration of pravastatin reduces egg cholesterol but not plasma cholesterol in laying hens. Poultry Science 2004; 83: