Enhanced antioxidant and anti-inflammatory activities of monascus Pilosus fermented products by addition of turmeric to the medium

doi:10.1021/jf9027798

中山醫學大學機構典藏 CSMUIR > 醫學科技學院 > 生物醫學科學學系暨碩士班 > 期刊論文 > Item 310902500/18053

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/18053

Title:	Enhanced antioxidant and anti-inflammatory activities of monascus Pilosus fermented products by addition of turmeric to the medium
Authors:	Kuo, C.-F.;Chyau, C.-C.;Wang, T.-S.;Li, C.-R.U.;Hu, T.-J.
Date:	2009
Issue Date:	2017-08-01T08:17:45Z (UTC)
ISSN:	00218561
Abstract:	Monascus sp. fermented products are known for their antihypercholesterolemic effects; however, their antioxidant and anti-inflammatory activities are different from those of many plant-derived foods. To evaluate the effect of turmeric addition into the medium on the antioxidant and antiinflammatory activities of Monascus pilosus fermented products, we cultured uninoculated PDB medium (PDB), inoculated PDB medium (MP), uninoculated turmeric-containing PDB medium (PDBT), and inoculated turmeric-containing PDB medium (MPT). The broth and mycelia were collected, freeze-dried, and extracted to evaluate their free radical scavenging and iron-chelating activities, inhibition of peroxidation, phenolic and curcuminoid contents, and cellular antioxidant activity. The effects of the extracts on cell viability, cytokines and nitric oxide (NO) production, and expression of enzymes that regulate antioxidation and inflammation were also evaluated. The results showed that MPT had a significantly higher antioxidant activity than PDB, MP, and PDBT at all fermentation time points; moreover, the fermentation process significantly increased the phenolic and curcuminoid contents of MPT. As compared with MP, MPT had a more significant effect on down-regulating the production of NO and TNF-a as well as the expression of inducible nitric oxide synthase, cyclooxygenase-2, glutathione peroxidase, superoxldase dismutase, and catalase. After the inherent levels of antioxidant and anti-inflammatory capacities were Increased, the modified M. pilosus fermented product demonstrated a higher antiatherosclerotic value than the unmodified product. ©2009 American Chemical Society.
URI:	https://ir.csmu.edu.tw:8080/ir/handle/310902500/18053 http://dx.doi.org/10.1021/jf9027798
Relation:	Journal of Agricultural and Food Chemistry 57, 11397-11405
Appears in Collections:	[生物醫學科學學系暨碩士班] 期刊論文

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