Advanced SearchSearch Tips
Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084
Cheng, Jinhua; Choi, Bong-Keun; Yang, Seung Hwan; Suh, Joo-Won;
  PDF(new window)
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 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.
Antioxidant;Monacolin K;Monascus pilosus;Rice bran;Solid state fermentation;
 Cited by
Aniya Y, Ohtani II, Higa T, Miyagi C, Gibo H, Shimabukuro M et al. (2000) Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radic Biol Med 28, 999-1004. crossref(new window)

Arnao MB (2000) Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends Food Sci Technol 11, 419-21. crossref(new window)

Cheng J, Lee SK, Palaniyandi SA, Suh JW, and Yang SH (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, 276-83.

Chiang SS, Chang SP, and Pan TM (2011) Osteoprotective effect of Monascus-fermented dioscorea in ovariectomized rat model of postmenopausal osteoporosis. J Agric Food Chem 59, 9150-7. crossref(new window)

Chuang CY, Shi YC, You HP, Lo YH, and Pan TM (2011) Antidepressant effect of GABA-Rich Monascus-Fermented product on forced swimming rat model. J Agric Food Chem 59, 3027-34. crossref(new window)

Dinis TCP, Madeira VMC, and Almeida LM (1994) Action of phenolic derivatives (acetaminophen, salicylate, and 5-amino salicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Archivf Biochem Biophy 315, 161-9. crossref(new window)

Endo A (1979) Monacolin K, a new hypocholesterolemic agent produced by Monascus species. J Antibiot 32, 852-4. crossref(new window)

Faulds CB and Williamson G (1999) The role of hydroxycinnamates in the plant cell wall. J Sci Food Agr 79, 393-5. crossref(new window)

Friedrich J, Zuzek M, Bencina M, Cimerman A, Strancar A, and Radez I (1995) High-performance liquid chromatographic analysis of mevinolin as mevinolinic acid in fermentation broths. J Chromatogr A 704, 363-7. crossref(new window)

Goufo P and Trindade H (2014) Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, ã-oryzanol, and phytic acid. Food Sci Nutr 2, 75-104. crossref(new window)

Gyamfi MA, Yonamine M, and Aniya Y (1999) Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguinea on experimentally-induced liver injuries. Gen Pharmacol 32, 661-7. crossref(new window)

Hargrove KL (1994) Processing and utilization of rice bran in the United States. In Rice Science and Technology, Marshall WE and Wadsworth JI, Marcel Dekker Inc., USA.

Hu W, Wells JH, Shin TS, and Godber JS (1996) Comparison of isopropanol and hexane for extraction of vitamin E and oryzanols from stabilized rice bran. J Am Oil Chem Soci 73, 1653-6. crossref(new window)

Kim JW, Lee SI, Kim SH, Lee YK, and Kin SD (2010) Antioxidative and antimicrobial activities of Monascus pilosus (Corn Silage Mold) mycelial extract and its culture filtrate. Korean J Food Preserv 17, 741-51.

Lee CL and Pan TM (2012) Development of Monascus fermentation technology for high hypolipidemic effect. Appl Microbiol Biotechnol 94, 1449-59. crossref(new window)

Lee CL, Wang JJ, Kuo SL, and Pan TM (2006) Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agentmonacolin K and antiinflammation agent-monascin. Appl Microbiol Biotechnol 72, 1254-62. crossref(new window)

Oyaizu M (1986) Studies on product of browning reaction: antioxidative activities of products of browning reaction prepared from glucoseamine. Jpn J Nutr 44, 307-15. crossref(new window)

Pyo YH and Seong KS (2009) Hypolipidemic effects of Monascus-fermented soybean extracts in rats fed a high-fat and -cholesterol diet. J Agric Food Chem 57, 8617-22. crossref(new window)

Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, and Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26, 1231-7. crossref(new window)

Ryan EP, Heuberger AL, Weir TL, Barnett B, Broeckling CD, and Prenni JE (2011) Rice bran fermented with Saccharomyces boulardii generates novel metabolite profiles with bioactivity. J Agric Food Chem 59, 1862-70. crossref(new window)

Salunkhe DK, Chavan JK, Adsule RN, and Kadam SS (1992) Rice. In World Oilseeds: Chemistry, Technology and Utilization, Springer, Van Nostrand Reinhold, USA.

Schmidt CG, Gonçalves LM, Prietto L, Hackbart HS, and Furlong EB (2014) Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae. Food Chem 146, 371-7. crossref(new window)

Sharif MK, Butt MS, Anjum FM, and Khan SH (2014) Rice bran: a novel functional ingredient. Crit Rev Food Sci Nutr 54, 807-16. crossref(new window)

Wang P, Chen D, Jiang D, Dong X, Chen P, and Lin Y (2014) Alkali extraction and in vitro antioxidant activity of Monascus mycelium polysaccharides. J Food Sci Technol 51, 1251-9. crossref(new window)

Wong HC and Bau YS (1977) Pigmentation and antibacterial activity of fast neutron- and X Ray-induced strains of Monascus purpureus. Went Plant Physiol 60, 578-81. crossref(new window)

Wu MD, Cheng MJ, Yech YJ, Chen YL, Chen KP, Chen IS et al. (2011) Monasnicotinates A-D, four new pyridine alkaloids from the fungal strain Monascus pilosus BCRC 38093. Molecules 16, 4719-27. crossref(new window)

Yang JH, Tseng YH, Lee YL, and Mau JL (2006) Antioxidant properties of methanolic extracts from monascal rice. LWT-Food Sci Technol 39, 740-7. crossref(new window)