Research Interests

Monascus-fermented products have been used in food, medicine, and industry dates back over a thousand years in Asia countries. Monascus-fermented products contained several bioactive metabolites such as the pigments, polyketide monacolins, dimerumic acid, and γ-aminobutyric acid. Scientific reports showed that Monascus-fermented products proved to be effective for the management of blood cholesterol, diabetes, blood pressure, obesity, Alzheimer's disease and prevention of cancer development. Those are our research points related to red mold fermented products.

Doctoral Dissertation

• Jyh-Jye Wang (2003) Studies on the fermentative production and application of secondary metabolites of Monascus
• Chun-Lin Lee (2007) Development of Monascus Multifunctional Product for The Prevention of Hyperlipidemia and Alzheimer's Disease
• Yeu-Ching Shi (2010) Study on identification of Monascus sp. and improvement of diabetes symptoms by the Monascus-fermented products
• Bing-Ying Ho (2010) The roles of Monascus-fermented products on cancer chemopreventive and therapeutic modulation
• Ya-Wen Hsu (2011) Studies on Cancer Preventive and its related bioactive constituents of Monascus purpureus NTU 568 Fermented Products
• Li-Chuan Hsu (2012) Studies on anti-tumor, anti-inflammatory and anti-oxidative constituents from Monascus purpureus NTU 568
• Bao-Hong Lee (2013) Stduy on mechanism of monascin acts as a natural PPARγ agonist to improve inflammation and diabetes caused by methylglyoxal induction
• Wei-Hsuan Hsu (2013) Monascus-fermented metabolite monascin alleviates airway inflammation by modulating immune responses and attenuating oxidative injury
• Chien-Li Chen (2014) The effect of red mold dioscorea and Chinese herb for elderly people geriatric disease prevention
• Wei-Ting Tseng (2016) Study on Monascus-fermented products for improvement in Parkinson’s disease
• Chih-Fu Cheng (2017) Protective effect of Monascus purpureus NTU 568-fermented products against alcoholic liver disease and hepatic fibrosis

Master'sThesis

• Chung-Lin Lee (2003) Studies on improving the production of monacolin K, GABA and decreasing citrinin of Monascus
• Chiun-Chieh Yu (2006) The study on safety evaluation and lipid metabolism regulation in hamster of nanoparticulated red mold rice
• Wen-Pei Chen (2007) Development of Monascus Functional Food for the Prevention of Fat Accumulation
• Hsi-Kai Hung (2007) Study on the optimal culture condition of Monascus-fermented dioscorea and the in vivo evaluation of reducing the risk of atherosclerosis
• CHeng-Lun Wu (2008) Study on the optimal culture condition of Monascus-fermented dioscorea rich in GABA and ACEI, and the evaluation of reducing the risk of hypertension
• Ruei-Lan Tsai (2008) Effects of Red Mold Rice on Oral Carcinogenesis in DMBA-Induced Hamster Animal Model
• Wei-Hsuan Hsu (2010) Studies on Chemopreventive Effect of Ethanol Extract of Red Mold Dioscorea on Oral Cancer Prevention and Therapy
• Chih-Chen Huang (2010) The moderation of radiotherapy side effects by ethanol extract of red mold dioscorea
• Hui-Hsuan Wang (2010) Effect of Red Mold Dioscorea Ethanol Extract On Proliferation and Metastasis of Colon Cancer Cell
• Shang-Ping Chang (2010) Study on Monascus-fermented dioscorea in ovariectomized rat model of postmenopausal osteoporosis
• Chia-Ying Chuang (2010) Study on the optimal culture condition and evaluation of the antidepressant effect of the GABA-rich Monascus-fermented product
• Pey-Chyi Jou (2010) The effect of Monascus secondary metabolites, monascin and ankaflavin, on adipogenesis and lipolysis activity in 3T3-L1 cells
• Ya-Yun Tan (2011) Proteomic insights into the polyketide pathways of Monascus
• Wei-Hong Jheng (2011) Study on the optimal production conditions of Monascus-fermented yellow pigments monascin and ankaflavin
• Jean-You Cai (2011) The effect of Monascus-fermented secondary metabolites monascin and ankaflavin on lipid metabolism and antioxidant enzyme activity
• Ting-Hung Chen (2012) Effects of the Monascus secondary polyketide metabolites, monascin and ankaflavin on regulation of nonalcoholic fatty liver disease
• Yu-Chun Huang (2012) The possible mechanisms of ankaflavin regulated plasma high density lipoprotein cholesterol in high fat diet induced hamster
• Jui Kuo (2014) Effects of red mold fermented product to improve memory and learning ability on stroke rats
• Cheng-Han Yang (2014) The study of fermented product of Monascus purpureus NTU 568 to ameliorate learning/memory impairment and Alzheimer’s disease pathophysiology in J20 Alzheimer’s disease transgenic mice
• Yu-Ying Chang (2014) The effect of Monascus metabolites monascin and ankaflavin on mast cells and T cells in allergy
• Chih-Heng Lee (2014) Study on the effect of regulating blood pressure of Monascus purpureus NTU 568 fermented product to mild to moderate hypertension patient in randomized, double-blind clinical trials
• Kuang-Yao Chang (2014) Monascus purpureus NTU 568 fermented red mold dioscorea improves memory and learning ability in aluminum-induced Alzheimer''s disease rat
• Huey-Jie Teoh (2017) The effect of Monascus extract Ankascin 568-R on tumor weight and the side effects of chemotherapy