Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/61847
標題: ANTIOXIDANT PROPERTIES OF ETHANOLIC AND METHANOLIC EXTRACTS FROM MONASCUS-FERMENTED SOYBEANS
作者: Lee, Y.L.
毛正倫
Yang, J.H.
Mau, J.L.
關鍵字: solid-state fermentation
red yeast rice
soy protein
in-vitro
hypocholesterolemic agent
blood-pressure
monacolin-k
isoflavones
cholesterol
reductase
期刊/報告no:: Journal of Food Biochemistry, Volume 33, Issue 5, Page(s) 707-727.
摘要: Soybeans are very common foods in oriental countries used as a meat substitute. Monascusspecies possess functional components and have been used on traditional fermented food. Solid-state fermentation of the soybean substrate by Monascus species is a new area of investigation. In the present study, methanolic extracts from three samples exhibited better antioxidant activity in the conjugated diene method, reducing power, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and chelating ability on ferrous ions. Monascus species inoculated onto the soybean substrate contributed higher reducing power, scavenging and chelating abilities and higher amounts of phenol components than uninoculated soybean product. Overall, Monascus-fermented soybeans showed better antioxidant properties and can be developed as a new dietary supplement and functional food. PRACTICAL APPLICATION Soybeans and soy products are rich in isoflavones and are very common foods used as a meat substitute in oriental countries. Fungus Monascus has been used as a traditional fermented food and its metabolic products are also utilized as food pigments or biological agents in oriental countries for centuries. Many reporters showed that soy isoflavone aglycones and Monascus spp. metabolite exhibited physiological activities. In addition, previous studies showed a fermentation process using microorganisms to inoculate onto a nonsoluble material that can produce chemicals and enzymes. Therefore, the ethanolic and methanolic extracts from Monascus-fermented soybeans were evaluated for antioxidant properties, and the information obtained would be more valuable than that from soybeans to develop new functional foods.
URI: http://hdl.handle.net/11455/61847
ISSN: 0145-8884
文章連結: http://dx.doi.org/10.1111/j.1745-4514.2009.00246.x
Appears in Collections:食品暨應用生物科技學系

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