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

Authors

  • Y.-H. Pyo,

    1. Author Pyo is with Traditional Food Research Div., Korea Food Research Inst., San 46-1, Backhyun-Dong Bundang-Ku Seongnam-City, Gyeonggi-Do, 463-746, Republic of Korea. Author Lee is with Dept. of Food Science, Center for Advanced Food Technology, Rutgers, The State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901-8520. Direct inquiries to author Pyo (E-mail: rosapyo@hotmail.com).
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  • T.-C. Lee

    1. Author Pyo is with Traditional Food Research Div., Korea Food Research Inst., San 46-1, Backhyun-Dong Bundang-Ku Seongnam-City, Gyeonggi-Do, 463-746, Republic of Korea. Author Lee is with Dept. of Food Science, Center for Advanced Food Technology, Rutgers, The State Univ. of New Jersey, 65 Dudley Rd., New Brunswick, NJ 08901-8520. Direct inquiries to author Pyo (E-mail: rosapyo@hotmail.com).
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Abstract

ABSTRACT:  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.

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