What is Red Yeast Rice extract?

Red yeast rice extract is a natural product made from indica rice that has been fermented with the red mold Monascus purpureus. It is popular in China, where it has been used for centuries as food and medicine.

Red yeast rice extract is a popular ingredient in many Chinese dishes. For example, it is a food additive in Beijing roast duck, ham, juice, and so on. Red yeast rice extracts are also used in cosmetics and skincare products in the conditioner for pregnant women. In addition, they are made into dietary supplements to lower blood levels of cholesterol and related lipids. CIMA mainly provides functional red yeast rice extract.

Is Red Yeast Rice Extract a Drug or a Nutritional Supplement?

The answer, confusingly, is both. Monacolin K is the most important ingredient in red yeast rice extract, which helps lower cholesterol.

Constituents of red yeast rice extract

More than 101 chemical constituents were isolated from red yeast rice, including monacolin, pigment, organic acid, sterol, naphthalene derivatives, flavonoids, polysaccharides, and so on.

Functional red yeast rice products contain a substance called Monacolin K, and the natural monacolin K is greater than 0.4% red yeast rice. This is the most effective naturally occurring statin currently available. Like most statins, it lowers cholesterol levels in the blood by reducing the amount of cholesterol produced by the liver. Like most statins, it lowers cholesterol levels in the blood by reducing the amount of cholesterol produced by the liver.

Red Yeast Rice Forms and Specifications

CIMA offers red yeast rice powder and granules in specifications of 0.4%, 1%, 1.5%, 3%, 4%, 5%.

Monacolin k Introduction

Monacolin K exists in two forms: closed-loop lactone type (figure A) and open-loop acid type (figure B).

Lactone monacolin K was more stable than acid type. Monacolin K changes from acid to lactone in acidic environments. Monacline K of lactone type is less water-soluble than monacline K of acid type, and it is easy to crystallize or precipitate. Monacolin K degradation was induced by heating, and there was little difference between acid and lactone monacolin K degradation. Light intensifies the decomposition of Monaclin K. Acidic Monaclink is most similar in structure to HMG-COA reductase in the human body and forms a competitive mechanism with it to effectively inhibit cholesterol synthesis in the human body. Lactone monaclin K requires the binding of hydroxyesterase in the human body to inhibit cholesterol synthesis. There are differences between individuals and their ability to produce hydroxyl esterase is different, so acid monacline K is better than lactone monacline K in the human body.

Monacolin K VS Lovastatin

Monacolin K is not identical to lovastatin. Monaclink comes in two forms, lactone, and acid. The lactone form of monacolin K and lovastatin are the same chemical. Lovastatin is the active ingredient in several medicines approved by the European Union to treat hypercholesterolemia.

Monacolin K and lovastatin are rapidly converted from their lactone to an identical hydroxy acid (HA) form, the latter being responsible for inhibiting the  HMG-CoA reductase enzyme involved in the biosynthesis of cholesterol. While the acidic form naturally occurs in RYR, in the case of lovastatin, its generation requires conversion from the lactone form.

Red yeast rice with coq10

Red yeast rice naturally contains compounds similar to those found in statin drugs, which are commonly prescribed to treat high cholesterol. Statins can interfere with levels of Coenzyme Q10 (CoQ10), a nutrient vital for heart and muscle health. Low levels might also exacerbate specific symptoms associated with these treatments. Because of their similarity, some concern exists that red yeast rice could also alter CoQ10 levels, based on the University of Maryland Medical Center.

Red yeast rice Manufacturing Process

Sterilization, seed culture medium, red yeast rice fermentation, drying are the key quality control points:

• Sterilization: sterilization at 121 degrees for 20 minutes
• Seed culture medium: pure seed culture is required, and the temperature is 30 degrees, and the culture time is 48 hours.
• Fermentation of red yeast rice: temperature 30 degrees, humidity 60-90%, to prevent contamination of miscellaneous bacteria in the fermentation process.
• Drying: time is 12-14 hours, and the temperature is 110 degrees.