Enhanced antioxidant activity of Monascus pilosus fermented products by addition of ginger to the medium

doi:10.1016/j.foodchem.2009.03.047

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 310902500/18054

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/18054

Title:	Enhanced antioxidant activity of Monascus pilosus fermented products by addition of ginger to the medium
Authors:	Kuo, C.-F.;Hou, M.-H.;Wang, T.-S.;Chyau, C.-C.;Chen, Y.-T.
Date:	2009
Issue Date:	2017-08-01T08:17:47Z (UTC)
ISSN:	03088146
Abstract:	The fermented products of Monascus sp. are known for their antihypercholesterolaemic effects, however, their antioxidant activities are different from those of many plant-derived foods. To evaluate the effect of ginger addition into the medium on the antioxidant activity of Monascus pilosus fermented products, we cultured uninoculated PDB medium (PDB), inoculated PDB medium (MP), uninoculated ginger-containing medium (PDBG), and inoculated ginger-containing medium (MPG). The broth and mycelia were collected, freeze-dried, and extracted to evaluate their free radical scavenging activities, inhibition of peroxidation, phenolic content, inhibition of DNA damage, cellular antioxidant activity, and expression of the antioxidant enzymes. The results showed that MPG had significantly higher antioxidant activity than PDB, MP, and PDBG at all fermentation time points. Moreover, the fermentation process significantly increased the antioxidant activities of MPG. After the inherent level of antioxidant capacity was increased, the modified M. pilosus fermented product demonstrated a higher anti-atherosclerotic value than the unmodified product. © 2009 Elsevier Ltd. All rights reserved.
URI:	https://ir.csmu.edu.tw:8080/ir/handle/310902500/18054 http://dx.doi.org/10.1016/j.foodchem.2009.03.047
Relation:	Food Chemistry 116, 915-922
Appears in Collections:	[生物醫學科學學系暨碩士班] 期刊論文

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