In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste(ENVIRONMENTAL BIOTECHNOLOGY)

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概要

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• Monascus purpureus CWT715 is a strain of red yeast rice that can scavenge free radicals when fermented with residual sorghum from Kinmen sorghum liquor waste (KSL). This study used KSL as the primary nutrient source in the production of metabolites from M. purpureus CWT715, whose antioxidant activity was tested on mouse embryonic liver cells (BNL CL.2). Image analysis of a comet assay was performed to evaluate DNA strand breaks, and thiobarbituric acid-reactive substance (TBARS) analysis was used to measure lipid peroxidation. The results demonstrate that, compared with the control, M. purpureus CWT715 pretreated with 100 μg/ml of fermentation broth reduced DNA damage by 61% and lipid peroxidation by 51%. Thus, KSL shows considerable potential as an antioxidant in functional foods. This is the first report on the use of Monascus species in the conversion of KSL to produce antioxidants.

• 2013-04-00

著者

• Hu Hung-hsi

  Department Of Food Science National Chung-hsing University

• Huang Chin-Shiu

  Department of Health and Nutrition Biotechnology, Asia University

• Tsai Ya-Mei

  Department of Health and Nutrition Biotechnology, Asia University

• Chang Wen-Teish

  Department of Food Science, National Penghu University of Science and Technology

関連論文

• A Colorimetric Microtiter Plate Sandwich DNA Hybridization System for the Detection of Salmonella in Foods
• In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste(ENVIRONMENTAL BIOTECHNOLOGY)

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