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Background <p><i>Monascus</i> spp. are highly valuable microbial resources with extensive applications in both the food and pharmaceutical industries. In the food industry, it is often used to impart unique colors and flavors to various food products via fermentation. In the pharmaceutical field, <i>Monascus</i>-fermented substrate is utilized in formulating natural medicines, which exhibit beneficial properties such as lipid-lowering, antioxidant, and anti-tumor effects. However, a critical gap exists: there is currently no dedicated database for the diverse species of <i>Monascus</i> and its secondary metabolites. To address this, this research aims to construct a comprehensive <i>Monascus</i> database that meets the needs of both the research community and industry.</p> Results <p>We successfully created the database FoodFungi (<a href="http://foodfungi.ddai.tech/">http://foodfungi.ddai.tech/</a>). This database provides core information including: Basic details of <i>Monascus</i> strains; information on <i>Monascus</i> metabolites; relevant biological information of <i>Monascus</i>. Additionally, the FoodFungi database incorporates a specific function for evaluating changes in regulated <i>Monascus</i> products.</p> Conclusions <p>The FoodFungi database serves as a crucial support for <i>Monascus</i>-related research and practical applications. By providing organized, accessible information and predictive tools, it effectively promotes the further utilization of <i>Monascus</i> resources and drives the industrial development of <i>Monascus</i>-based products.</p>

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A centralized database for the genus Monascus: biology, metabolites, and metabolic regulation strategies

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月13日

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  • Qi Yang,
  • Xuejie Wang,
  • Jie Dong,
  • Qinlu Lin,
  • Bo Zhou,
  • Jun Liu

摘要

Background

Monascus spp. are highly valuable microbial resources with extensive applications in both the food and pharmaceutical industries. In the food industry, it is often used to impart unique colors and flavors to various food products via fermentation. In the pharmaceutical field, Monascus-fermented substrate is utilized in formulating natural medicines, which exhibit beneficial properties such as lipid-lowering, antioxidant, and anti-tumor effects. However, a critical gap exists: there is currently no dedicated database for the diverse species of Monascus and its secondary metabolites. To address this, this research aims to construct a comprehensive Monascus database that meets the needs of both the research community and industry.

Results

We successfully created the database FoodFungi (http://foodfungi.ddai.tech/). This database provides core information including: Basic details of Monascus strains; information on Monascus metabolites; relevant biological information of Monascus. Additionally, the FoodFungi database incorporates a specific function for evaluating changes in regulated Monascus products.

Conclusions

The FoodFungi database serves as a crucial support for Monascus-related research and practical applications. By providing organized, accessible information and predictive tools, it effectively promotes the further utilization of Monascus resources and drives the industrial development of Monascus-based products.