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

Tseng, Kuo-Chuan; Fang, Tony J.; Chiang, Shen-Shih; Liu, Chin-Feng; Wu, Cheng-Lun; Pan, Tzu‐Ming

doi:10.1002/jsfa.4731

Cited by 17 publications

(15 citation statements)

References 29 publications

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“…Moreover, antioxidative activity measured using DPPH radicals revealed the same relationships as the ABTS (2,2 0 azinobis-(3-ethylbenzthiazoline-6-sulfonic acid)) radical cation (ABTS* þ ) method, but the TEAC values were higher, because ABTS* þ can be dissolved in aqueous and organic media in which the antioxidative activity can be easily enhanced (42). Nonetheless, Tseng et al (4) reported that the scavenging effects of the Monascus-fermented products, RMRP, RMDP, and DP, on DPPH radicals were only 25.23%, 49.72%, and 21.03%, respectively. Thus, BECMHFs in this study were more beneficial for antioxidative activity.…”

Section: Safety and Sensitive Effects Of Skin Moisturizersmentioning

confidence: 89%

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Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Chen

Ta-Chen

Shieh

2015

Journal of Bioscience and Bioengineering

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Section: Safety and Sensitive Effects Of Skin Moisturizersmentioning

confidence: 89%

“…Reactive oxygen species assay ROS were measured using the NBT reduction method (4,29), which can be used to determine the amount of intracellular O 2 À produced by phagocytic cells. The absorbance at 570 nm was detected using an ELx 800 universal microplate reader (BioTek Instruments, Inc., CA, USA).…”

Section: Superoxide Dismutase-like Activity Assaymentioning

confidence: 99%

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Chen

Ta-Chen

Shieh

2015

Journal of Bioscience and Bioengineering

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“…a change in the structure of carbohydrate components during fermentation by Monascus (Lee, Hsu, Liao, & Pan, 2012). It has been demonstrated that the polysaccharide components in Monascus-fermented products might be responsible for the effective antioxidant properties (Tseng et al, 2012).…”

Section: Unfermented Heat-denatured Soybean Mealmentioning

confidence: 99%

Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093

Zhu

Shi

et al. 2019

CyTA - Journal of Food

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The aim of this study was to investigate the effect of fermentation parameters on heat-denatured soybean meal by Monascus purpureus 04093 on the soluble protein and polypeptide production and to evaluate the antioxidant activity and functional properties of the fermented products. The optimal fermentation parameters were obtained as follows: 11.25% soybean meal loaded in a 80 g/500 mL flask with 0.02 g/L Na 2 SO 4 at 28°C and pH 6.5 for 96 h. The soluble protein and polypeptide yield reached 290.9 ± 3.4 mg/g and 106.6 ± 0.9 mg/g, respectively, which was 3.25 and 12.25 times that of the control, respectively. Moreover, the polysaccharide and amino acid contents, the antioxidant activities, the emulsifying properties and foaming capacities were significantly enhanced by Monascus fermentation (P < 0.05). The results indicated the viability of soybean meal in combination with Monascus for producing proteins with desirable characteristics as functional ingredients utilized in the food industry.Mejora de la proteína soluble, la producción de polipéptidos y las propiedades funcionales de la harina de soya [soja] desnaturalizada por calor, mediante la fermentación de Monascus purpureus 04093 RESUMEN El presente estudio se propuso investigar el efecto de los parámetros de fermentación de Monascus purpureus 04093 en la harina de soya desnaturalizada por calor y en la producción de proteínas y polipéptidos solubles, evaluando, a la vez, la actividad antioxidante y las propiedades funcionales de los productos fermentados. Los parámetros de fermentación óptimos de Monascus purpureus 04093 se obtuvieron en las siguientes condiciones: 11.25% de harina de soya colocada en un matraz de 80 g/500 ml con 0.02 g/L de Na 2 SO 4 , a 28°C y un pH de 6.5 durante 96 horas. Bajo estas condiciones, el rendimiento de proteína y polipéptido soluble fue de 290.9±3.4 mg/g y 106.6 ±0.9 mg/g, respectivamente, esto es, 3.25 y 12.25 veces mayor que el control, respectivamente. Además, los contenidos de polisacáridos y aminoácidos, las actividades antioxidantes, las propiedades emulsionantes y las capacidades de espumación mejoraron significativamente gracias a la fermentación de Monascus (P < 0.05). Los resultados dan cuenta de que la combinación de harina de soya con Monascus es adecuada para producir proteínas con características deseables para ser utilizadas como ingredientes funcionales en la industria alimentaria. ARTICLE HISTORY

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“…The effects of CPP on RAW 264.7 cell proliferation were assessed using an MTT assay [13]. RAW 264.7 cells in DMEM medium containing 10% FBS were plated in a 96-well microplate (1 × 10 5 cells/well, in a volume of 100 l) for 24 h and then cultured with different concentrations of CPP and HPP (100-1500 g/ml) or LPS (50 g/ml) for 24 h. After incubation, MTT was added to each well to a final concentration of 0.5 mg/ml.…”

Section: Effects Of Cpp and Hpp On Raw 2647 Cell Proliferation In Vitromentioning

confidence: 99%

Cellulase-assisted extraction, characterization, and bioactivity of polysaccharides from Polygonatum odoratum

Liu

Zhang

Guo

et al. 2015

International Journal of Biological Macromolecules

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

Abstract: These findings demonstrate that RMRP and RMDP have antioxidant and immunomodulation potential to be developed as novel dietary supplements.

Cited by 17 publications

References 29 publications

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Emulsification and antioxidation of biosurfactant extracts from Chinese medicinal herbs fermentation in vitro

Enhancement of soluble protein, polypeptide production and functional properties of heat-denatured soybean meal by fermentation of Monascus purpureus 04093

Cellulase-assisted extraction, characterization, and bioactivity of polysaccharides from Polygonatum odoratum

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