Proceedings of the Korean Institute of Information and Commucation Sciences Conference (한국정보통신학회:학술대회논문집)
- 2014.05a
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- Pages.829-832
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- 2014
Physiological characteristics of Extracts from Monascus-Fermented Chinese Yam by Monascus sp. strain
Monascus 속 균주를 이용한 발효 홍국마 추출물의 생리학적 특성
- Jeon, Chun-pyo (Andong Science College) ;
- Park, Se-cheol (Andong Science College) ;
- Lee, Joon-geol (Andong Science College)
- Published : 2014.05.28
Abstract
This study was conducted to investigate antioxidative and physiological activities of ethanol extracts concentration from Monascus-Fermented Chinese Yam (MFCY). The ethanol extracts from MFCY were measured to examine pigments, DPPH radical scavenging activity, reducing power and monacolin K contents. As a results show that Monascus sp. MK805, with Dioscorea japonica as the substrate can produce pigments (yellow, orange and red), DPPH radical scavenging activity, reducing power and monacolin K content at 29.6 (yellow), 15.1 (orange), 20.4 (red), 72.8%, 1.74(OD at 700nm), 480.6 mg/kg in EtOH extract, respectively. Therefore, fermented chinese yam (Dioscorea japonica) was estimated to be effective biological activity material.
본 연구는 발효 홍국마로부터 에탄올 추출물 농도에 따른 생리활성 효과를 조사하기 위하여 실시하였다. 발효 홍국마 에탄올 추출물로부터 색소, DPPH radical 소거활성, 환원력 및 monacolin K 함량을 조사하였다. 그 결과, 기질로서 장마를 Monascus sp. MK805 균주로 발효하였을 때 홍국색소는 29.6(황색), 15.1(오렌지색), 20.4(적색), DPPH radical 소거활성은 72.8%, 환원력은 1.74 및 monacolin K 함량은 480.6 mg/kg으로 각각 조사되었다. 이처럼 발효 홍국마는 항산화 및 항고지혈증 관련 기능성 식품 및 의약품 소재로의 이용 기능성이 높은 것으로 사료된다.
Keywords