Ingredient Description

ANKASCIN 568-R is extracted from fermented products of patented functional red yeast strain (Monascus purpureus  NTU 568). Unlike conventional manual fermentation with derivative quality instability, this premium ingredient is the only red yeast fermented extract manufactured using an exclusive automated solid state fermentation technique. ANKASCIN 568-R is FREE of risky lovastatin/monacolin K but contains high levels of another two new active compounds (Monascin and Ankaflavin). Safety and functions have been verified through plenty of animal and clinical studies. In 2015, this ingredient was honorably reviewed and accepted by the US FDA as a NEW DIETARY INGREDIENT (NDI), which made it the only eligible red yeast ingredient on the US market that could legally apply claims and clearly specify the contents of active compounds. Therefore, it is greatly suitable for formulation of dietary supplements and fortified foods.

Strain Characteristics

Monascus purpureus  ANKASCIN 568 is a patented functional red yeast strain isolated and studied for more than ten years by the research team of Professor Tzu-Ming Pan from National Taiwan University. Its fermented products contain high levels of two active compounds: Monascin and Ankaflavin. Science basis is perfectly supported by more than 120 related SCI publications, including a large number of animal and clinical studies verifying its effects on regulation of blood lipids, blood glucose, blood pressure, prevention and treatment of Alzheimer’s Disease, etc. It was also certified with plenty of patents from the USA, EU, Canada, Japan, Australia, China, Korea, Singapore, Taiwan, etc.

Ingredient Information

1. Active Compound Contents: Monascin ≧ 28 mg/g; Ankaflavin ≧ 9 mg/g
2. Daily Dosage: 110 mg or 220 mg (pursuant to the NDI acknowledgement from the US FDA)
3. Appearance: red powder
4. Package: 2 kg/aluminum foil bag
5. Storage Condition and Shelf Life: 2 years when sealed and stored at 25°C
6. Safety Tests:
   • The implementation of the safety test was entrusted to QPS Taiwan
     • Repeated Dose 13-week Oral Toxicity Study in Rats
     • Ames Test
     • In Vitro  Chromosome Aberration Assay in Chinese Hamster Ovary Cells
     • Micronucleus Assay in Mice
   • The testing reports from impartial third parties
   • Microbiological safety tests ─ Strict internal verification criteria
   • Vegetarian and free of all Major Food Allergens
7. Special Status: New Dietary Ingredient (NDI) accepted by the US FDA (report # 855)
   
8. Patents and Research:
   • Patents – USA/EU/Canada/Japan/Australia/China/Taiwan/Singapore/Korea
   • Research – more than 120 publications on international SCI journals
     • Institute of Food Technologists (2010) A 90-D Toxicity Study of Monascus -Fermented Products Including High Citrinin Level
       
     • Food Biotechnology (2010) Characterization of a Multifunctional Monascus  Isolate NTU 568 with High Azaphilone Pigments Production
       
     • AMB(2010) Development of Monascus  fermentation technology for high hypolipidemic effect
       
     • J. Agric. Food Chem.(2013) Anti-inflammatory Properties of Yellow and Orange Pigments from Monascus purpureus  NTU 568
       
9. Certification for Exclusive Strain Identity:
   International bacteria storage
   • German Collection of Microorganisms and Cell Cultures (DSMZ)
   • ID Code: DSM 28072
   • Whole genome decoding

Ingredient Description

Vigiis101-Probiotic contains an excellent patented functional strain Lactobacillus paracasei  subsp. paracasei  NTU 101, which is a legally edible probiotic species in EU, Canada, China, and Taiwan. Safety and functions have been verified through plenty of scientific studies. It possesses strong tolerance to gastric acid and bile salts so there is no need for microencapsulation. As a food ingredient and/or dietary ingredient, its concentration is up to more than 100 billion CFU/g and very low water activity (< 0.1) contributes to its high stability. Thus, it is very suitable for formulation of dietary supplements and fortified foods.

Strain Characteristics

Lactobacillus paracasei  subsp. paracasei  NTU 101 is a patented functional strain of lactic acid bacteria, studied for more than ten years by the research team of Professor Tzu-Ming Pan from National Taiwan University. It is isolated from the intestinal microbial flora of breast-fed infants in 3 days after birth. Science basis is greatly backed by more than 20 related SCI publications, including many animal studies demonstrating the effects of this strain and its fermented products on enhancing digestion, improvement in gastrointestinal microbiota, modulation of immune system and allergic reaction, etc.

Ingredient Information

1. Live Cell Content: >10¹¹ CFU/g; customized content on request
2. Appearance: light yellow powder
3. Package: 1 kg/aluminum foil bag
4. Storage Condition and Shelf Life: 2 years when sealed and stored at -20°C
5. Safety Tests:
   • The implementation of the safety test was entrusted to the Institute of Toxicology, College of Medicine, National Taiwan University
     • 28-day Oral Toxicity Assay
     • Ames Test
     • Chromosomal Aberration Test
     • Micronucleus Test
   • The testing reports from impartial third parties
   • Microbiological safety tests ─ Strict internal verification criteria
6. Patents and Research:
   • Patents ─ USA/EU/Japan/China/Taiwan (in progress)
   • Research – more than 20 publications on international SCI journals
     • AMB(2012) Beneficial effects of Lactobacillus paracasei  subsp. paracasei  NTU 101 and its fermented products
       
     • AMB(2012) The beneficial effects of Lactobacillus  immunomodulatory activities on immune functions improvement
       
     • AMB(2013) Beneficial effects of phytoestrogens and their metabolites produced by intestinal microflora on bone health
       
7. Certification for Exclusive Strain Identity:
   International bacteria storage
   • German Collection of Microorganisms and Cell Cultures (DSMZ)
   • ID Code: DSM 28047
   • Whole genome decoding