The Pharmacological Activity of Coffee Fermented Using Monascus purpureus Mycelium Solid-state Culture Depends on the Cultivation Area and Green Coffees Variety

원산지 및 품종에 따라 조제된 홍국균 균사체-고체발효 원두커피의 생리활성

  • Kim, Hoon (R & D Center, Cosis-Bio Corporation Limited) ;
  • Yu, Kwang-Won (Department of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Baek, Gil-Hun (Department of Food Science and Technology, Chungbuk National University) ;
  • Shin, Ji-Young (R & D Center, Cosis-Bio Corporation Limited)
  • 김훈 ((주)코시스바이오 기업부설연구소) ;
  • 유광원 (한국교통대학교 식품영양학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 백길훈 (충북대학교 식품공학과) ;
  • 신지영 ((주)코시스바이오 기업부설연구소)
  • Received : 2013.07.18
  • Accepted : 2013.11.22
  • Published : 2014.02.28


In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.


Supported by : 중소기업청


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