Enhancement of antioxidant activity of monascal waxy corn by a 2-step fermentation

被引：26

作者：

Kongbangkerd, Teeraporn ^{[1
]}

Tochampa, Worasit ^{[1
]}

Chatdamrong, Wassana ^{[2
]}

Kraboun, Kitisart ^{[1
]}

机构：

[1] Naresuan Univ, Dept Agroind, Fac Agr Nat Resources & Environm, Phitsanulok 65000, Thailand

[2] Naresuan Univ, Dept Microbiol & Parasitol, Fac Med Sci, Phitsanulok 65000, Thailand

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2014年 / 49卷 / 07期

关键词：

2-step fermentation; antioxidant activity; monascal waxy corn; RED YEAST RICE; MONACOLIN-K; HYPOCHOLESTEROLEMIC AGENT; METHANOLIC EXTRACTS; ACID PRODUCTION; DIMERUMIC ACID; PERFORMANCE; MEVINOLIN; PURPUREUS; PIGMENTS;

D O I：

10.1111/ijfs.12479

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

A 2-step fermentation process was developed to enhance antioxidant activity of monascal waxy corn, fermented by Monascus purpureus TISTR 3090, compared with the conventional method. The results showed that, after 8 days of fermentation, monacolin K content and pigment intensity of monascal waxy corn from 2-step fermentation were 62.89 mg kg(-1) dry weight and 3072.70 unit g(-1) dry weight, respectively, higher than those of the conventional method, while the residual reducing sugars were exhausted, giving the observed highest growth. The IC50 values of DPPH, ferric reducing/antioxidant powder (FRAP) and chelating ability on Fe2+ assays of the 2-step fermentation were about 50% less than those of the conventional method. A significantly positive correlation was found between pigment intensity and monacolin K content, while significantly negative correlations were found among monacolin K content, IC50 of FRAP and chelating ability on Fe2+. An ideal negative correlation between pigment intensity and chelating ability on Fe2+ was found.

引用

页码：1707 / 1714

页数：8

共 39 条

[1]

MEVINOLIN - A HIGHLY POTENT COMPETITIVE INHIBITOR OF HYDROXYMETHYLGLUTARYL-COENZYME-A REDUCTASE AND A CHOLESTEROL-LOWERING AGENT [J].

ALBERTS, AW ;

CHEN, J ;

KURON, G ;

HUNT, V ;

HUFF, J ;

HOFFMAN, C ;

ROTHROCK, J ;

LOPEZ, M ;

JOSHUA, H ;

HARRIS, E ;

PATCHETT, A ;

MONAGHAN, R ;

CURRIE, S ;

STAPLEY, E ;

ALBERSSCHONBERG, G ;

HENSENS, O ;

HIRSHFIELD, J ;

HOOGSTEEN, K ;

LIESCH, J ;

SPRINGER, J .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA-BIOLOGICAL SCIENCES, 1980, 77 (07) :3957-3961

[2]

Dimerumic acid as an antioxidant of the mold, Monascus anka [J].

Aniya, Y ;

Ohtani, II ;

Higa, T ;

Miyagi, C ;

Gibo, H ;

Shimabukuro, M ;

Nakanishi, H ;

Taira, J .

FREE RADICAL BIOLOGY AND MEDICINE, 2000, 28 (06) :999-1004

[3]

Solid-state fermentation for the production of Monascus pigments from jackfruit seed [J].

Babitha, Sumathy ;

Soccol, Carlos R. ;

Pandey, Ashok .

BIORESOURCE TECHNOLOGY, 2007, 98 (08) :1554-1560

[4]

The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay [J].

Benzie, IFF ;

Strain, JJ .

ANALYTICAL BIOCHEMISTRY, 1996, 239 (01) :70-76

[5]

Studies on the performance of a new bioreactor for improving antioxidant potential of rice [J].

Bhanja, T. ;

Rout, S. ;

Banerjee, R. ;

Bhattacharyya, B. C. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2008, 41 (08) :1459-1465

[6]

Antioxidants, oxidative damage and oxygen deprivation stress: a review [J].

Blokhina, O ;

Virolainen, E ;

Fagerstedt, KV .

ANNALS OF BOTANY, 2003, 91 (02) :179-194

[7]

The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice [J].

Chairote, Em-on ;

Chairote, Griangsak ;

Niamsup, Hataichanok ;

Lumyong, Saisamorn .

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2008, 24 (12) :3039-3047

[8]

Production of red mold rice using a modified Nagata type koji maker [J].

Chiu, Chiu-Hsia ;

Ni, Kuang-Huei ;

Guu, Yuan-Kuang ;

Pan, Tzu-Ming .

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2006, 73 (02) :297-304

[9]

Microorganisms and microalgae as sources of pigments for food use:: a scientific oddity or an industrial reality? [J].

Dufossé, L ;

Galaup, P ;

Yaron, A ;

Arad, SM .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2005, 16 (09) :389-406

[10]

Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms [J].

Elmastas, Mahfuz ;

Isildak, Omer ;

Turkekul, Ibrahim ;

Temur, Nuri .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2007, 20 (3-4) :337-345

← 1 2 3 4 →