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Effects of Monascus pilosus SWM 008-Fermented Red Mold Rice and Its Functional Components on Gut Microbiota and Metabolic Health in Rats

Summary

Researchers studied whether fermented red mold rice could improve gut health in rats by examining changes in beneficial bacteria. The study found that red mold rice and its active compounds increased helpful bacteria like Akkermansia mucinophila without causing any harmful effects. These beneficial bacteria may support better digestion, metabolism, and overall health, suggesting fermented red mold rice could be useful as a functional food for maintaining a healthy gut.

Background

Red mold rice fermented by Monascus species has been reported to modulate gut microbiota and improve metabolic health. Previous studies indicate these effects under high-fat dietary conditions, but it remains unclear whether changes in gut microbiota result directly from Monascus-derived products or indirectly from improved metabolic conditions.

Objective

This study evaluated the effects of Monascus pilosus SWM 008 fermented red mold rice and its functional components (monascin, monascinol, ankaflavin, and polysaccharides) on gut microbiota composition and metabolic health in rats fed a normal diet over eight weeks.

Results

No significant changes were observed in body weight, liver/kidney function, or serum biochemical parameters, confirming safety. Red mold rice, monascin, monascinol, and polysaccharides significantly increased beneficial bacteria including Akkermansia muciniphila, Ligilactobacillus murinus, and Duncaniella dubosii. Functional predictions showed enhanced vitamin K2 biosynthesis, nucleotide metabolism, and amino acid metabolism pathways.

Conclusion

Monascus pilosus SWM 008 fermented red mold rice demonstrated safety and beneficial effects on gut microbiota composition under normal dietary conditions. The findings suggest red mold rice has prebiotic potential and could serve as a functional food to maintain gut microbiota balance and support metabolic health.
  • Published in:Foods,
  • Study Type:Animal Study,
  • Source: PMC11854857; PMID: 40002095; DOI: 10.3390/foods14040651
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