In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent

Nugerahani, Ira; Sutedja, Anita Maya; Srianta, Ignatius; Widharna, Ratna Megawati; Marsono, Yustinus

doi:10.26656/fr.2017.3.023

Cited by 8 publications

(3 citation statements)

References 17 publications

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“…Additionally, the ethanol extract of durian seed fermentation products has inhibitory activity against the α-glucosidase enzyme with IC 50 of 70.7 µg/mL (Srianta et al 2013 ). Nugerahani et al ( 2017 ) reported that administration of 0.15 g of Monascus fermented durian seeds extracted with water was able to reduce glucose and cholesterol levels in the blood of Wistar rats by 12.89 and 49.30%, respectively.…”

Section: Fruit Processing By-productsmentioning

confidence: 99%

Utilization of agro-industrial by-products in Monascus fermentation: a review

Srianta

Kusdiyantini

Zubaidah

et al. 2021

Bioresour. Bioprocess.

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The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.

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Section: Fruit Processing By-productsmentioning

confidence: 99%

Utilization of agro-industrial by-products in Monascus fermentation: a review

Srianta

Kusdiyantini

Zubaidah

et al. 2021

Bioresour. Bioprocess.

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“…Waste from durian production can go as high as 70% which consists of shells and seeds (Purnomo et al 2016 ). Srianta et al ( 2012 ), Subianto et al ( 2013 ), and Nugerahani et al ( 2017 ) reported that Monascus purpureus fermentation on durian seeds is possible and has been proven to exhibit antioxidant, antihypercholesterol, and antidiabetic activities due to Monascus pigments, phenolics, and monacolin K. These compounds have different polarities, which could affect MFDS bioactivity according to the extraction solvent (Subianto et al 2013 ). This raises the potential of Monascus -fermented durian seeds (MFDS) of various forms to be sustainable and functional ingredients for food products, especially yogurts.…”

Section: Introductionmentioning

confidence: 99%

Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

Srianta

Kuswardani

Ristiarini

et al. 2022

Bioresour. Bioprocess.

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As a widely consumed fermented milk product, yogurt undergoes constant development to increase its functional properties. Monascus purpureus-fermented durian seed, which has been proven to possess antioxidative properties, has the potential to improve yogurt properties. This study aimed to analyze the use of Monascus-fermented durian seed (MFDS) as a functional ingredient in yogurt and its effect on physicochemical properties, lactic acid bacteria (LAB) count, antioxidative properties, and consumer acceptability of set-type yogurt during refrigeration. Changes in physicochemical properties, including color, pH, titratable acidity, syneresis, LAB count, total phenolic content (TPC), and antioxidant activity were evaluated at 7-day intervals during 14 days of refrigerated storage (4 °C). Sensory evaluations were carried out for freshly made samples after 7 days of storage. The results showed that the addition of MFDS to yogurt gave significant effects on some of the parameters measured. Yogurt with added MFDS powder produced a more red color (L = 88.55 ± 1.28, a* = 2.63 ± 0.17, b* = 11.45 ± 1.15, c = 11.75 ± 1.15, H = 77.00 ± 0.64), reached the highest TPC (2.21 ± 0.46 mg/GAE g), antioxidant activity (0.0125 ± 0.0032 mg GAE/g), and syneresis (5.24 ± 0.51%) throughout 14 days of storage. The addition of MFDS only gave a slight difference to pH and titratable acidity, while no significant difference was made for LAB count. For sensory evaluation, the addition of MFDS, particularly the ethanol extract, to yogurt was well-liked by panelists. Citrinin content in MFDS yogurt can be decreased under the limits set. Overall, the addition of MFDS has a high potential of improving yogurt properties, particularly its antioxidative properties. Graphical Abstract

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“…Monascus fermented-durian seed is a product of solid state fermentation with Monascus purpureus culture on durian seed substrate (Srianta, Novita and Kusumawati, 2012;. The MFDS potential as an anti-diabetes agent with α-glucosidase inhibition, antioxidant and in vivo anti-hyperglycemic activities (Srianta et al, 2013;Srianta et al, 2014;Nugerahani et al, 2017). MFDS has not been incorporated into food product.…”

Section: Introductionmentioning

confidence: 99%

Incorporating Monascus-fermented durian seeds and rice bran into bread: study on the bread physicochemical and sensory properties

C.Y¹,

Srianta²,

Nugerahani³

et al. 2018

Food Res.

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Monascus-fermented durian seeds (MFDS) and rice bran (RB) have been incorporated into bread dough formulation. This research was aimed at physicochemical and sensory evaluation of bread formulated with both active ingredients. Bread made from four dough formulas i.e. control, with MFDS, RB and MFDS-RB-incorporating have been evaluated the physicochemical and sensory properties. The results suggested that no significant differences on both physicochemical and sensory properties of bread with MFDSincorporating and control (p>0.05). Ash, crude fiber and total phenolic contents found on bread with RB and MFDS-RB incorporating were significantly higher than those of control (p<0.05). The bread was being in further evaluation of the functional properties of anti-hypercholesterol and anti-hyperglycemia activities.

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In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent

Cited by 8 publications

References 17 publications

Utilization of agro-industrial by-products in Monascus fermentation: a review

Utilization of agro-industrial by-products in Monascus fermentation: a review

Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

Incorporating Monascus-fermented durian seeds and rice bran into bread: study on the bread physicochemical and sensory properties

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