Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Pigment and Monacolin K Content of Beni-koji Fermented with Soybean Curd Residue

비지홍국의 색소 및 Monacolin K 함량

  • 윤은경 (대구가톨릭대학교 식품산업학부) ;
  • 김영희 (양산대학 호텔조리과) ;
  • 김순동 (대구가톨릭대학교 식품산업학부)
  • Published : 2003.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.

두부폐기물인 비지와 M. Pilosu를 이용한 홍국제조의 가능성을 검토하기 위하여 건조분말 비지에 20%양의 물을 첨가하여 증자한 비지에 glucose(0∼10%), monosodium glutamate(0∼0.1%), 감귤과피물추출물(감귤과피 양으로 0∼0.5%)의 첨가에 따른 색소 및 monacolin K 함량을 조사하였다. Glucose 첨가량을 10%로 하였을 때 색소 생성량이 O.D.1.06으로 가장 높았으며 이 때의 monacolin K 함량은 96.38 mg%(w/w)이었다. Monosodium glutamate는 0.01%에서 색소 생성량이 O.D. 2.26으로 가장 높았으며 이때의 monacolin K 함량은 118.25 mg%(w/w) 이었다. 감귤과피 물추출물(g/mL)의 경우는 0.4%(v/w) 첨가하였을 때 색소 생성량이 O.D.2.61로 가장 높았으며 이때의 monacolin K 함량은 104.50mg%(w/w) 이었다.

Keywords

References

  1. Lee, S.T. (1979) The anka, in Penchakanmu(Chinese herbal medicine). Yeh Book Co., Taipei., 1518-1593
  2. Shikeo, M. (1990) Function and utilization of Monascus sp. Technical Journal on Food Chemistry & Chemicals., 12, 42-45
  3. Chen, M.H. and Johns, M.R. (1993) Effect of pH and nitrogen sources on pigment production by Monascus purpureus. AppI. MinrobioI. BiotechnoI., 40, 132-138
  4. Eizyro, N. (1932) Pigment of Monascus pulpurus Went(part 1). Japan J. Agr. Chem. Soc., 8, 1007-1015
  5. Juzlova, P., Martinkova, L. and Kren, V. (1996) Secondary metabolite of the fungus Monascus. J. Ind. Microbiol., 16, 163-170 https://doi.org/10.1007/BF01569999
  6. Yasukawa, K., Takahashi, M., Yamanouchi, S. and Takido, M (1996) Inhibitory effect of oral administration of Moascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology., 53, 247-249 https://doi.org/10.1159/000227568
  7. Rodwell, V.W., Nordstrom, J.L. and Mitschelen, J.J. (1971) Regulation of HMG-CoA reductase. Adv. Lipid Res., 14, 1-4
  8. Choi, Y.S., Ide, T. and Sugano, M. (1987) Age-related change in the regulation of cholesterol metabolism in rats. Exp. Gerontol., 22, 339-344 https://doi.org/10.1016/0531-5565(87)90032-5
  9. Dorothee, K. and Timm, A .(1990) Antibiotics from Basidiomycetes xxxvII new inhibitors of cholesterol biosynthesis from cultures of Xerula melanotricha Dorfelt J. Antibiotics., 13(11), 1413-1420
  10. Eizyro, N. (1932) Pigment of Monaseus pulpurus Went (part 1). Japan J. Agr. Chem. Soc., 8, 1007-1015
  11. Wakore, K.S. (1979) Japanese patent, 76898
  12. Lin, C.F. and Suen S.J.T (1973) Isolation of hyperpigmentproductive mutants of Monaseus sp. F-2. J. Ferment. Technol., 51, 757-759
  13. Tsukioka, M.T, Suzuki, H.T and Kono, T. (1986) Pigment production by mutants of Monaseus anka(Studies on alcoholic beverage production using genus Monaseus, Part 1. Nippon Nogeikagaku Kaishi., 60, 451-455 https://doi.org/10.1271/nogeikagaku1924.60.451
  14. Wong, H.C. and Koehler P.E. (1981) Mutant for Monascuspigment production. J. Food Sci., 46, 956-960 https://doi.org/10.1111/j.1365-2621.1981.tb15394.x
  15. Yoshimura, M.S., Yamanaka, K. Mitsugi, and Hirose, Y. (1975) Production of Monaseus pigment in a submerged culture, Agr. BioI. Chem., 39, 1789-1795 https://doi.org/10.1271/bbb1961.39.1789
  16. Bau, Y.S. and Wong, H.C. (1979) Zinc effects on growth, pigmentation and antibaterial activity of Monaseus purpureus. Physiol. Plant., 46, 63-67 https://doi.org/10.1111/j.1399-3054.1979.tb03187.x
  17. Park, M.Z., Kim M.J., Lee, Y.K. and Kim, S.D. (2002) Quality of soy sauce brewed by Monaseus pilosus soybean koji., Korean J. Food Preservation., 9, 28-35
  18. Chung, S.H., Suh, H.J., Hong, J.H, Lee, H.K and Cho, W.D. (1999) Characteristics of Kochujang prepared by Monaseus anka koji. J. Korean Soc., 28, 61-66
  19. Park, M.Z. (2001) Study on soy sauce preparation fennentcs by Monascus pilosus KCCM 60084. Catholic University, Taegu
  20. Kang. S.G., Jung. S.T (1995) Pigment prodeuction and color difference of liquid Beni-koji under submerged cultural conditions. Kor. J. Appl. Microbiol. Biotechnol., 23, 472-478
  21. Boonprab, K., Suwanarit, P. and Lotong, N. (1996) Selection of glucose derepression mutants for the improvement of 무하마 production and their regulation of pigmentation. Proceeding of Kasetsart University Annual Conference, 30, January-I, Februar, Bangkok, Thailand
  22. Kim, H.S., Kim, D.H, Yang, H.S., Pyun, Y.R. and Yu, J.H (1979) Studies on the red pigment produced by Monascus sp. in submerged culture. Part 1. Isolation of strain and cultural conditions of pigment produced. Korean J. Appl. Microbiol. Bioeng., 7, 23·30
  23. Kirn. M.Y., Lee. T.Y., Yanh. N.C. (1992) Red pigment production from Monaseus anka albidus. Korean J. Food Sci. Technol., 24, 451-455
  24. Rhu, M.R. (2000) Development of the hypotensive-food supplements by use of red rice fermented with Monaseus. Research Report of Ministry of Agriculture & Forestry in Korea
  25. Kim, S.D., Kim, I.D., Park, H.D. and Park, M.Z. (2001) Pigment content in Meju fermented by a Monascus species with different materials. J. Korean Soc. Food Sci. Nutr., 30, 1047-1052
  26. Monforte, M.t. Trovato A. Kirjavainen, S., Foresieri, A.M. and Galati E.M. (1995) Biological effects of hesperidin, a citrus flavonoid. (note II): hypolipidemic activity on experimental hypercholesterolemia in rat. Farmaco., 50, 595-599
  27. Kawaguchi, K., Mizuno, T. and Aida, K. (1997) Hesperidin as an inhibitor of lipases from porcate pancrease and Pseudomonas. Biosci. Biotech. Biochem., 61, 102-104 https://doi.org/10.1271/bbb.61.102
  28. Bok, S.H., Lee, S.H., Park, Y.B., Bae, K.H., Son, K.H., Feong, T.S. and Choi, M.S. (1999) Plasma and hepatic cholesterol and hepatic activities of 3-hydroxy-3-methylglutaryl CoA reductase and acyl CoA: cholesterol transferase are lower in rat fed citrus peel extract or a mixture of citurs bioflavonoids. J. Nutr., 129, 1182-1185 https://doi.org/10.1093/jn/129.6.1182
  29. Endo, A (1980) Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibiotics., XXXIII(3), 334-336