Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084

  • Cheng, Jinhua (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University) ;
  • Choi, Bong-Keun (NutraPham Tech) ;
  • Yang, Seung Hwan (Center for Nutraceutical and Pharmaceutical Materials, Myongji University) ;
  • Suh, Joo-Won (Division of Bioscience and Bioinformatics, College of Natural Science, Myongji University)
  • Received : 2015.11.13
  • Accepted : 2015.12.21
  • Published : 2016.03.31
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Abstract

In this study, we optimized fermentation conditions for the solid state fermentation of rice bran with Monascus pilosus KCCM60084, and the antioxidant activities were investigated. Optimal fermentation conditions were determined by the production of Monacolin K, a functional secondary metabolites with cholesterol lowering activity. The highest Monacolin K production were 2.88 mg/g observed on day 10 with 45% moisture content in the substrate when inoculated with 5% inoculum (w/w). Reducing power, iron chelating activity and $ABTS^+$ radical scavenging activity were significantly enhanced after fermentation by 60, 80, and 38% respectively. Furthermore, the content of total flavonoid were found to be increased by 4.58 fold. Based on these results, Monascus-fermented rice bran showed strong possibility to be used as a natural antioxidant agent due to its enhanced antioxidant activity.

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References

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