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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국응용생명화학회 Journal of applied biological chemistry Journal of applied biological chemistry 제59권 제1호
- 발행연도
- 2016.1
- 수록면
- 57 - 62 (6page)
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초록· 키워드
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In this study, we optimized fermentation conditions for the solid state fermentation of rice bran with Monascus pilosus KCCM60084, and the antioxidant activities were investigated. Optimal fermentation conditions were determined by the production of Monacolin K, a functional secondary metabolites with cholesterol lowering activity. The highest Monacolin K production were 2.88 mg/g observed on day 10 with 45% moisture content in the substrate when inoculated with 5% inoculum (w/w). Reducing power, iron chelating activity and $ABTS^+$ radical scavenging activity were significantly enhanced after fermentation by 60, 80, and 38% respectively. Furthermore, the content of total flavonoid were found to be increased by 4.58 fold. Based on these results, Monascus-fermented rice bran showed strong possibility to be used as a natural antioxidant agent due to its enhanced antioxidant activity.
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참고문헌 (27)
참고문헌 신청
Aniya Y / 2000 / Dimerumic acid as an antioxidant of the mold, Monascus anka / Free Radic Biol Med 28:999~1004
Arnao MB / 2000 / Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case / Trends Food Sci Technol 11:419~421
Cheng J / 2015 / Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean(Vigna angularis) / J Coast Life Med 3:276~283
Chiang SS / 2011 / Osteoprotective effect of Monascus-fermented dioscorea in ovariectomized rat model of postmenopausal osteoporosis / J Agric Food Chem 59:9150~9157
Chuang CY / 2011 / Antidepressant effect of GABA-Rich Monascus-Fermented product on forced swimming rat model / J Agric Food Chem 59:3027~3034
Arnao MB / 2000 / Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case / Trends Food Sci Technol 11:419~421
Cheng J / 2015 / Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean(Vigna angularis) / J Coast Life Med 3:276~283
Chiang SS / 2011 / Osteoprotective effect of Monascus-fermented dioscorea in ovariectomized rat model of postmenopausal osteoporosis / J Agric Food Chem 59:9150~9157
Chuang CY / 2011 / Antidepressant effect of GABA-Rich Monascus-Fermented product on forced swimming rat model / J Agric Food Chem 59:3027~3034
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