Antioxidant activity of liquid-state fermentation products of Monascus pilosus grown in garlic-containing medium

doi:10.1111/j.1750-3841.2006.00079.x

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 310902500/18060

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/18060

Title:	Antioxidant activity of liquid-state fermentation products of Monascus pilosus grown in garlic-containing medium
Authors:	Kuo, C.-F.;Wang, T.-S.;Yang, P.-L.;Jao, Y.-C.;Lin, W.-Y.
Date:	2006
Issue Date:	2017-08-01T08:17:59Z (UTC)
ISSN:	00221147
Abstract:	To evaluate the effect of garlic-containing medium on the antioxidant activity of liquid-state fermentation products of Monascus spp., antioxidant activity of garlic extract (GA), extract from mycelia of Monascus pilosus mutant submerged culture (MP), extract from mycelia of M. pilosus mutant submerged garlic-containing culture (MPG), and growth substrate of M. pilosus mutant submerged garlic-containing culture (SMPG) was evaluated by various antioxidant assays, including DPPH (1,1-diphenyl-2-picryl-hydrazyl), superoxide- and hydrogen peroxide-scavenging assays, lipid peroxidation assay, and metal-binding assay as well as ethidium bromide fluorescence-binding assay. The results showed that radical-scavenging, iron-chelating, and DNA-protection activities of GA were significantly higher than MP; however, after culturing in garlic-containing medium, the antioxidant activities of M. pilosus fermentation products MPG and SMPG were significantly increased but not more than GA. The results imply that addition of garlic paste into culture medium raised the nutritive quality of M. pilosus fermentation products by increasing antioxidant activity. © 2006 Institute of Food Technologists.
URI:	https://ir.csmu.edu.tw:8080/ir/handle/310902500/18060 http://dx.doi.org/10.1111/j.1750-3841.2006.00079.x
Relation:	Journal of Food Science 71, S456-S460
Appears in Collections:	[生物醫學科學學系暨碩士班] 期刊論文

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