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Effect of Unpolished Rice Vinegar Containing Monascus-Fermented Soybean on Inhibitory Activities of Tyrosinase and Elastase
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 Title & Authors
Effect of Unpolished Rice Vinegar Containing Monascus-Fermented Soybean on Inhibitory Activities of Tyrosinase and Elastase
Hwang, Ji-Young; Cho, Ho-Youn; Pyo, Young-Hee;
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Cosmeceutical potentials of unpolished rice vinegars containing different amounts of Monascus-fermented soybean powder (soy-koji) were investigated. Four different vinegar types were prepared using 0, 10, 30, and 50% soy-koji addition. Soy-koji vinegar showed stronger cosmeceutical properties, in terms of tyrosinase and elastase inhibitory activities as well as antioxidant capacities, than unpolished rice vinegars (P<0.05). Bioactive effects of soy koji vinegar increased with increasing concentrations of total phenolics and isoflavone aglycones (P<0.05). Results indicate that unpolished rice vinegar supplemented with soy-koji can be an efficient strategy to improve bioactivities in vinegar with associated enhancement of cosmeceutical functionality.
Monascus sp.;soy-koji vinegar;cosmeceutical potentials;isoflavone aglycone;
 Cited by
전통 식초의 종류와 제조방법에 관한 문헌 연구,박은희;최찬영;권훈주;김명동;

식품과학과 산업, 2016. vol.49. 4, pp.94-99
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