Immunomodulatory activities and antioxidant properties of polysaccharides from Monascus-fermented products in vitro

Authors

  • Kuo-Chuan Tseng,

    1. Department of Food Science and Biotechnology, College of Agriculture and Natural Resources, National Chung Hsing University, 250, Kuo Kuang Rd, Taichung, Taiwan
    Search for more papers by this author
  • Tony J Fang,

    1. Department of Food Science and Biotechnology, College of Agriculture and Natural Resources, National Chung Hsing University, 250, Kuo Kuang Rd, Taichung, Taiwan
    Search for more papers by this author
  • Shen-Shih Chiang,

    1. Department of Food Science and Biotechnology, College of Agriculture and Natural Resources, National Chung Hsing University, 250, Kuo Kuang Rd, Taichung, Taiwan
    2. Department of Biochemical Science and Technology, College of Life Science, National Taiwan University, 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
    Search for more papers by this author
  • Chin-Feng Liu,

    1. Department of Biochemical Science and Technology, College of Life Science, National Taiwan University, 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
    Search for more papers by this author
  • Cheng-Lun Wu,

    1. R&D Division, Sunway Biotechnology Company Limited, 2F, No.1, Aly. 30, Ln. 358, Ruiguang Rd, Taipei, Taiwan
    Search for more papers by this author
  • Tzu-Ming Pan

    Corresponding author
    1. Department of Biochemical Science and Technology, College of Life Science, National Taiwan University, 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
    • Department of Biochemical Science and Technology, College of Life Science, National Taiwan University, 1, Sec. 4, Roosevelt Road, Taipei, Taiwan.
    Search for more papers by this author

Abstract

BACKGROUND:Monascus-fermented products have featured in Chinese cuisine for thousands of years and are widely used as food colourants and dietary materials in many Asian countries. Rice and dioscorea fermented with Monascus purpureus NTU 568 have health-promoting attributes in vitro and in vivo. The aim of this study was to investigate the immunomodulatory and antioxidant effects of polysaccharides from red mould rice (RMRP) and red mould dioscorea (RMDP) in Raw 264.7 cells.

RESULTS: The results showed the antioxidant capabilities (including scavenging, chelating, inhibition of lipid peroxidation, and reducing power) of RMRP and RMDP at a concentration of 10 mg mL−1. RMRP and RMDP also stimulated cell proliferation, nitric oxide production, phagocytosis and cytokine production (including IL1-β, IL-6 and TNF-α) in Raw 264.7 cells.

CONCLUSION: These findings demonstrate that RMRP and RMDP have antioxidant and immunomodulation potential to be developed as novel dietary supplements. Copyright © 2011 Society of Chemical Industry

Ancillary