Research Article
Hypocholesterolemic Activity of Monascus Fermented Product in the Absence of Monacolins with Partial Purification for Functional Food Applications
Table 3
Evaluation of hypocholesterolemic effect by ethanolic extract of M. purpureus FTC5391 fermented broth cultivated using modified inducer sporulation medium to experimental rats.
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Hchol: high-cholesterol diet; HChol-E: high-cholesterol diet treatment by ethanolic extract submerged medium fermentation [sucrose (100 g/L), yeast extract (2.3 g/L), casamino acid (5 g/L), NaNO3 (1.2 g/L), KNO3 (1.6 g/L), KH2PO4 (1 g/L), MgSO4·7H2O (0.5 g/L), KCl (0.5 g/L), FeSO4 (0.01 g/L), potato starch (1.3 g/L), dextrose (17.3 g/L)]; Hchol-D: treatment by Atorvastatin and Hchol-C: red yeast rice commercial supplement treatment, data are presented as means ± SD (). Mean values within each column with different superscripts are significantly different (); *: shows significant different in column at () as compared to before treatment. TC: total cholesterol; TG: triglyceride; AST: aspartate aminotransferase; ALT: alanine transaminase; HDL-C: high-density lipoprotein cholesterol; LDL-C: low-density lipoprotein cholesterol. |