{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T02:47:03Z","timestamp":1784170023279,"version":"3.55.0"},"reference-count":58,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T00:00:00Z","timestamp":1770163200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172185"],"award-info":[{"award-number":["32172185"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32372298"],"award-info":[{"award-number":["32372298"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005090","name":"Beijing Nova Program","doi-asserted-by":"publisher","award":["20240484599"],"award-info":[{"award-number":["20240484599"]}],"id":[{"id":"10.13039\/501100005090","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004826","name":"Beijing Natural Science Foundation","doi-asserted-by":"publisher","award":["7242030"],"award-info":[{"award-number":["7242030"]}],"id":[{"id":"10.13039\/501100004826","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Recently, co-fermentation of functional medicinal plants with fungi has emerged as a promising strategy to enhance the overall quality of fermented foods. Monascus fermentation products have long been confronted with bottlenecks in both functionality and palatability, such as low monacolin K (MK) yield and poor flavor. Therefore, this study investigated the effects of co-fermenting Monascus purpureus with honeysuckle (Lonicera japonica Thunb.) on the bioactive metabolites and volatile flavor compounds of the fermented product. Through single-factor optimization, the addition of 0.8 g\/L honeysuckle powder was identified as optimal, resulting in a 1.54-fold increase in MK yield compared to the control. Additionally, nine key genes were upregulated in the MK biosynthetic cluster (mokA\u2013mokI). Co-fermentation also significantly increased the total flavonoid and polyphenol contents by 3.93-and 2.01-fold, respectively, and enhanced in vitro antioxidant activity. Gas chromatography-mass spectrometry analysis revealed that ketones, esters, and alcohols were the dominant volatile compounds. Orthogonal partial least squares-discriminant analysis identified 11 differential volatile compounds (variable importance in projection &gt; 1), indicating a substantial shift in the flavor profile toward more desirable notes, with a reduction in undesirable aldehydes. These findings demonstrate that honeysuckle co-fermentation enhances the biofunctional properties of M. purpureus fermentation products and improves their sensory appeal, providing a viable bioprocessing strategy for developing high-value Monascus-based functional foods or ingredients.<\/jats:p>","DOI":"10.3390\/foods15030560","type":"journal-article","created":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T17:20:14Z","timestamp":1770225614000},"page":"560","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Honeysuckle as a Bio-Enhancer in Monascus purpureus Fermentation: Synergistic Improvement of Monacolin K Yield and Flavor Complexity"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6936-0643","authenticated-orcid":false,"given":"Arzugul","family":"Ablimit","sequence":"first","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yike","family":"Zhai","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mengxue","family":"Chen","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Sun","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenbo","family":"Liu","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Duchen","family":"Zhai","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lichao","family":"Dong","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ang","family":"Huang","sequence":"additional","affiliation":[{"name":"The First Medical Center, Chinese People\u2019s Liberation Army General Hospital, Beijing 100853, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baoguo","family":"Sun","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chengtao","family":"Wang","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2400180","DOI":"10.1002\/biot.202400180","article-title":"Synthetic biology for Monascus: From strain breeding to industrial production","volume":"19","author":"Zhou","year":"2024","journal-title":"Biotechnol. 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