Antioxidative Properties of Artemisia princeps Pamp

홍정희,; 전정란,; 이주현,; 이인선,

doi:10.3746/jkfn.2007.36.6.657

Cited by 16 publications

(5 citation statements)

References 13 publications

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“…42 filter paper (Whatman PLC, UK) and concentrated in a rotary evaporator (EYELA). Antioxidative activity against the 1,1-diphenyl-picrylhydrazyl (DPPH) radical was measured using an in vitro assay system [8]. A 200 µl aliquot of the ethanol extract was mixed with 800 µl of 0.15 mM DPPH.…”

Section: Measurement Of Monacolin K Pigments and Antioxidative Actimentioning

confidence: 99%

Strain Improvement by Overexpression of the laeA Gene in Monascus pilosus for the Production of Monascus-Fermented Rice

Lee

Lee³

2013

J. Microbiol. Biotechnol.

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Monascus species have been used to produce fermented rice called Monascus-fermented rice (MFR). To improve a Monascus strain via activation of secondary metabolite (SM) gene clusters for use in the production of MFR, we overexpressed an ortholog of the laeA gene, which encodes a global positive regulator of secondary metabolism under the control of the strong heterologous Aspergillus nidulans alcA promoter in Monascus pilosus. The OE::laeA transformant produced more SMs, including those not detected under uninduced conditions. MFR produced using the M. pilosus OE::laeA strain contained 4 times more monacolin K, a cholesterol-lowering agent, than MFR produced using the wild-type strain. In addition, pigment production was remarkably increased, and the antioxidant activity was increased as well. The results from this study suggest that Monascus species, which are important industrial fermentative fungi in Asia, can be improved for the production of functional foods by overexpressing the laeA gene.

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Section: Measurement Of Monacolin K Pigments and Antioxidative Actimentioning

confidence: 99%

Strain Improvement by Overexpression of the laeA Gene in Monascus pilosus for the Production of Monascus-Fermented Rice

Lee

Lee³

2013

J. Microbiol. Biotechnol.

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“…42 filter paper (Whatman PLC, Springfield, England) and concentrated in a rotary evaporator (EYELA, N-1000SW, Tokyo, Japan). The antioxidative activity was measured using an in vitro assay system against the 1,1-diphenyl-picrylhydrazyl (DPPH) radical [12]. The ethanol extracts were mixed with 800 µl of 0.15 mM DPPH.…”

Section: Measurement Of the Antioxidative Activitymentioning

confidence: 99%

“…Ganghwayakssuk is used widely for traditional ssuk products such as tea, rice cake, bread, and natural pigments [29]. Ganghwayakssuk has great potentials as functional foods or food additives because of its bioactivities, such as antioxidant, antibacterial, and anticancer effects, which have been verified scientifically [5,12,20]. Hwang et al [14] reported that gangwhayakssuk extract is effective as an antioxidant in deep fried chicken nuggets.…”

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confidence: 99%

Development of Monacolin K-Enriched Ganghwayakssuk (Artemisia princeps Pamp.) by Fermentation with Monascus pilosus

Lee¹

2012

J. Microbiol. Biotechnol.

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Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the response surface methodology (RSM) design were 2.2% and 3.8%, respectively. By applying these conditions, the monacolin K productivity was increased to 3,007 mg/kg after 15 days of fermentation. On the other hand, other characteristics such as the total content of flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascusfermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels.

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“…The 50% GYE had the highest total phenolic content, followed by the 70 and 95% GYE, and water. Hong et al (2007) showed that total polyphenol content of Artemisia princeps Pamp. was higher than the total flavonoid content, and that ethyl acetate extracts had higher total polyphenol content than other solvent extracts.…”

Section: Total Phenol Contentmentioning

confidence: 99%

The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation

Hwang¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at 4°C. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.

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Antioxidative Properties of Artemisia princeps Pamp

Cited by 16 publications

References 13 publications

Strain Improvement by Overexpression of the laeA Gene in Monascus pilosus for the Production of Monascus-Fermented Rice

Strain Improvement by Overexpression of the laeA Gene in Monascus pilosus for the Production of Monascus-Fermented Rice

Development of Monacolin K-Enriched Ganghwayakssuk (Artemisia princeps Pamp.) by Fermentation with Monascus pilosus

The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation

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