Gutian Red Qu [Fujian Gutian Specialty]

What is Gutian Hongqu? Authentic Fujian Gutian specialty: Gutian red yeast

Content summary:Do you want to know what Gutian red yeast is? This article is a detailed introduction toFujian Gutian specialty - Gutian Red Qu. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gutian Red Qu. The full text takes about 6 minutes to read, mainly including the basic introduction of Gutian Red Qu and its nutritional value? What are the product features of Gutian red yeast? Wait

Basic introduction of Gutian red yeast

Gutian red yeast: an additive and seasoning used in the food industry for fermentation, preservation, fragrance production, dyeing, and other purposes. It is named after the best products produced in Gutian. The yeast is granular, dark red or bright red in color, light in weight, and has several radiating biological red pigments at the ends of the yeast. It has a special fragrance and is suspended in water without sinking. According to their fermentation time, weight, and color, they are divided into four types: Ku Qu, Qing Qu, Se Qu, and Shi Qu. Red yeast has pharmacological effects on the human body, which can digest food, promote blood circulation, invigorate the spleen, benefit the stomach, treat injuries caused by falls, women's blood gas diseases, and postpartum lochia

1. Reduce blood cholesterol: Professor Endo Zhang found that all five components of Monacolin in Monascus culture medium have inhibitory effects on cholesterol synthesis. Among them, Monacolin K has the best efficacy. Its trade name is also known as lovastatin. Its structure is similar to hmg coa. Competitively binding to the active site of hmg coa reductase to inhibit hmg coa reductase activity. This effectively inhibits the synthesis of cholesterol. After the inhibition of cholesterol synthesis in the liver and surrounding cells, the synthesis of LDL (low-density lipoprotein) receptors increases, promoting the transport of plasma cholesterol and thus achieving the effect of reducing plasma cholesterol. Lovastatin has a 50% inhibitor dose of 0.046mg/kg on cholesterol synthesis in rats. After administering a dose of 8mg/kg to dogs, the plasma cholesterol concentration decreased by 14.1% after 5 days, 24.2% after 12 days, and 29.3% after 21 days. The main reason is the decrease in LDL CH, with a decrease of about 50% in the LDL/HDL ratio. It exhibits a lipid-lowering effect. Therefore, monacolin like ingredients can effectively prevent and treat diseases such as arteriosclerosis, coronary heart disease, and cerebral thrombosis

2. Hypoglycemia: While conducting animal experiments on Monascus culture to reduce serum cholesterol, Shannei et al. found that all experimental rabbits had a 23% to 33% decrease in blood glucose within 0.5 hours after taking it, and still had a 19% to 29% decrease in blood glucose after 1 hour compared to the control group. The mechanism needs further research

3. Lowering blood pressure: A research institute in Japan conducted animal experiments on feed supplemented with red yeast culture and found that adding 0.2% to 0.3% red yeast culture could reduce the blood pressure of mice with congenital hypertension from 26.26 kPa to below 24.0 kPa. Its active ingredients are GABA, glucosamine, and other cell wall components of Monascus. During the maintenance period of hypertension, both Huangqu and Hongqu have significant hypotensive effects. Especially with red yeast, it not only has a strong inhibitory effect, but also can lower blood pressure

4. Cancer prevention: Monascus orange pigments momascorubin and rubropuntin have active hydroxyl groups that easily interact with amino groups, making them effective in treating anemia and preventing cancer

5. Toxic side effects: Acute oral experiments in mice showed that no toxic symptoms or death were observed after 14 consecutive days of oral administration of Da Zhi Li. LD50 is greater than that, and it has certain therapeutic effects on the treatment of chronic enteritis, dysentery, etc

The koji is in granular form, dark red or bright red, light in weight, with several radiating biological red pigments at the ends of the koji, and has a special fragrance. It is suspended in water without sinking. According to their fermentation time, weight, and color, they are divided into four types: Ku Qu, Qing Qu, Se Qu, and Shi Qu. Later, it was widely used in Fermented bean curd, vinegar, food coloring and traditional Chinese medicine