红曲是我国传统的大米发酵制品，广泛用于酿酒、食品着色以及药用等。然而，自从发现红曲产品中存在真菌毒素—桔霉素后，桔霉素的问题引起了广泛的关注。前期研究发现往红曲菌液态发酵培养基中添加黄酮类物质，能显著降低红曲菌产桔霉素的能力，但其作用机制尚不明确。本研究拟采用基因组学、蛋白组学和代谢组学方法研究黄酮类物质对红曲菌生物合成桔霉素的影响规律；从DNA、mRNA与蛋白表达水平等方面鉴定出黄酮类物质降低红曲菌产桔霉素的效应基因，并筛选出主要和关键的黄酮效应基因，构建优良的不产桔霉素的红曲菌，达到降低和消除红曲菌发酵产品中的桔霉素之目的。项目的完成将阐明黄酮类物质对红曲菌生物合成桔霉素的影响和调控机理，为进一步了解红曲菌的桔霉素生物合成调控网络和红曲菌的工业应用提供理论指导和实践依据。

Red yeast rice of Chinese traditional fermented food is produced by Monascus sp. on rice. The red yeast rice products are widely applied in the field of wine, food coloring and health drugs. However, mycotoxin citrinin was also found in the Monascus fermentation products, and this discovery caused widespread concern of scholars at home and abroad. In our previous research, we found that the production ability of citrinin by Monascus was significantly reduced by adding flavonoids into the culture medium of fermentation. However, the mechanism of their action is still not clear. In this study, the effects and regulation mechanism of citrinin biosynthesis of Monascus by flavonoids substances will be studied by genomics, proteomics and metabonomics. The gene effects of flavonoids substances for reducing the production ability of citrinin by Monascus will be identified by the expression levels of DNA, mRNA and protein. The main and crucial effect genes will be screened. In order to reduce and eliminate the citrinin in Monascus fermentation products, the no production of citrinin by Monascus will be constructed by gene engineering technique. This program will elucidate the effects and regulation mechanism of citrinin biosynthesis of Monascus by flavonoids substances, and provide theoretical guidance and practical basis for further understanding the regulatory networks of citrinin biosynthesis and industrial application of Monascus.