NATURAL LOVASTATIN FROM RED YEAST RICE (ANGKAK):

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1 NATURAL LOVASTATIN FROM RED YEAST RICE (ANGKAK): A POSSIBLE ALTERNATIVE FOR STATIN DRUGS Dulce M. Flores, PhD Dep of Food Science & Chemistry UP Mindanao, Davao City 7th PNHRS WEEK Paoay, Ilocos Norte August 7-9, 2013

2 Statins a substance that lowers cholesterol levels by inhibiting the enzyme HMG-CoA reductase RED YEAST RICE angkak, red koji, Hong-chu, Hong-quo, Beni-koji, or rice fermented with Monascus purpureus, Went

3 Monascus purpureus Went Red Yeast Rice or Angkak

4 Angkak 1. Long history as food colorant, and folk medicine in China to improve food digestion, blood circulation 2. For food, it has long been used in China in wine, beverages, cheese; in northern Philippines as preservative for meat and fish (like balao-balao and burong isda); and is colorant for tofu in Japan.

5 Chicken soup, wine Cheese & wine anchu Biscuits bagoong, tocino and balao-balao

6 Red yeast rice contains at least nine substances that are similar in structure to the active ingredients in statin drugs. (Heber et al. 1999). SIMVASTATIN (ZOCOR) ; ATORVASTATIN (Lipitor, Crestor, Levachor, Pravachol, Mevacor or mevacolin - LOVASTATIN

7 statins * HMG-CoA Reductase Inhibitor or STATINS

8 In 2011 Li et a;l. (2011). Advances on the Pharmacollgical effects of RYR. Chinese J. of Natural Medicine 9(3): ANTIDIABETIC Type II Diabetes 2. Antihypertensive 3. Antiobesity 4. Antiatherosclerosis 5. Antioxidant

9 Cancer (Dimitroulakos et al., 2001) Osteoporosis (Edwards et al., 2000; Garrett et al., 2001 Hypertension and Stroke (Vaughan et al., 2001) Alzheimer s disease and other dementias (Wolozin et al., 2000; Jick et al., 2000; Friedhoff et al., 2001) Macular degeneration (Hall et al., 2001).

10 the availability of angkak is seasonal, mostly in Luzon Level of addition is not standardized The supply comes from Taiwan and mainland China.

11 This study in our lab The main objective of this study was to screen for, extract and quantify the lovastatin produced in cultures of eight Monascus strains

12 Cultures acquired: A. JCM 6934 M. purpureus Went B. JCM M.purpureus Went C. JCM M. purpureus Went D. UPLB-MNH-MCC 2105 M. angka Nakazawa and Sato E. UPLB-MNH-MCC 2106 M. purpureus F. UPLB-MNH-MCC 2108 M. purpureus G. UPLB-MNH-MCC 2196 Monascus sp H. UPLB-MNH-MCC 2197 Monascus sp.

13 Methodology 1. Submerged fermentation Inoculating a special medium of glucose, yeast extract, tomato paste, oatmeal, etc. (Samiee et al.2003), 7 days 2. Solid state fermentation Inoculating steamed rice and incubating for 15 days with moisture adjustment.

14 Methodology Analytical methods 1. Extraction of Lovastatin by 3M HCl and ethyl acetate; applied onto TLC silica gel plates and developed according to Samiee et al. (2003). Spots of lovastatin turned golden yellow upon exposure to iodine vapor. 2. Confirmation was done by HPLC, Shimpack ODS C18 column, UV-Vis detector. Acetonitrile;water as mobile phase. Peaks were compared with standard lovastatin for identification. 3. Red yeast rice samples made in the lab were incorporated into biscuits and tocino and tested for presence of lovastatin and citrinin.

15 RESULTS lovastatin Confirmation using HPLC

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17 Culture Concentra tion (ppm) Lovastatin Content mg/ml sample A B C D E F G H

18 Cultures acquired: A. JCM 6934 M. purpureus Went B. JCM M.purpureus Went C. JCM M. purpureus Went D. UPLB-MNH-MCC 2105 M. angka Nakazawa and Sato E. UPLB-MNH-MCC 2106 M. purpureus F. UPLB-MNH-MCC 2108 M. purpureus G. UPLB-MNH-MCC 2196 Monascus sp H. UPLB-MNH-MCC 2197 Monascus sp.

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20 In Taiwan, bakery products are usually sold with angkak as a food additive or food coloring agent In this study, angkak was successfully used in cookies at 1%.

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22 These products are being banned in the USA for the reason that it contains, naturally, a high amount of lovastatin content more fittingly to be called drugs.

23 1. All eight cultures were positive for lovastatin in the liquid medium. M. purpureus, Went JCM 6934 highest l (84.85 ppm), UPLB-MNH-MCC 2106 M. purpureus (35.84 ppm) UPLB-MNH-MCC 2108 M. purpureus 2. A preliminary study on the citrinin content of both liquid state and solid red yeast rice showed that citrinin was not detectable. 3. A process has been optimized to produce red yeast rice from our strain, and our rice cultivar.

24 Work underway 1. We are looking for the optimized process whereby a strain produces the highest lovastatin and the least citrinin content. 2. Tests shall be done to quantify the lovastatin and citrinin content using the PDA detector(hplc), of food products developed, so as to ascertain food safety. Recommendation: A lab with a reliable test to monitor presence of citrinin employing photodiode array detector (or PDA) for HPLC.

25 Daghang Salamat Special Acknowledgement to the UPSYSTEM EMERGING S &T FUNDS For the funding

26 Credits credits ABBY AGUILOS: Lovastatin content CARLA MONTE Solid State/RICE Fermentation DMFLORES Corn/sweet potato/cassava substrtate MICKI YOUNG: Ace-Inhibitors from angkak-tocino MREY TOLECO : Box-Benkhen Plackett Burman Design HANNA ESTEBAN: The HPLC-GC girl KRISTA MELGAREJO: The Citrinin Queen Lolomas/Prof Imada: Supplier/all