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The Potential Antioxidant Capacity and Angiotensin I‐Converting Enzyme Inhibitory Activity of Monascus ‐Fermented Soybean Extracts: Evaluation of Monascus ‐Fermented Soybean Extracts as Multifunctional Food Additives
Author(s) -
Pyo Y.H.,
Lee T.C.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00312.x
Subject(s) - monascus , fermentation , food science , fermentation in food processing , antioxidant , chemistry , antioxidant capacity , enzyme , biology , biochemistry , bacteria , lactic acid , genetics
The potential antioxidant capacity and angiotensin I‐converting enzyme (ACE) inhibitory activity of Monascus ‐fermented soybean extracts (MFSE) were investigated. The average antioxidant capacities of 70% ethanol extracts from soybean after fermenting for 15 d at 30 °C were increased by a 5.2 to 7.4‐fold (0.26 mM trolox equivalent/g dry weight, 91.7% 1,1‐diphenyl‐2‐picrylhydrazyl [DPPH] radical scavenging effect at 3 mg/mL) when compared with those of the unfermented soybean extracts ( P < 0.01). The potentially significant antioxidant properties of MFSE are associated with its content of bioactive mevinolins ( r = 0.85) and isoflavone aglycones ( r = 0.98), which were derived from the soybean during Monascus ‐fermentation. It was also found that the water extract having a molecular mass 1 to 3 kDa showed the highest ACE inhibitory activity (65.3%), which was remarkably greater (6.5 times) than the control.