Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium
![]() |
Kim, Hoon
(Dept. of Integrated Biomedical and Life Science, Korea University)
Suh, Hyung-Joo (Dept. of Integrated Biomedical and Life Science, Korea University) Shin, Ji-Young (CosisBio Limited Cooperation) Hwang, Jong-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation) Yu, Kwang-Won (Dept. of Food and Nutrition, Korea National University of Transportation) |
1 | Cano-Maquina A, Taríin JJ, Cano A. 2013. The impact of coffee on health. Maturitas 72:7-21 |
2 | Cho AS, Jeon SM, Kim MJ, Yeo JY, Seo KI, Choi MS, Lee MK. 2010. Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice. Food Chem Toxicol 48:937-943 DOI |
3 |
Cho W, Nam JW, Kang HJ, Windono T, Seo EK, Lee KT. 2009. Zedoarondiol isolated from the rhizoma of Curcuma heyneana is involved in the inhibition of iNOS, COX-2 and proinflammatory cytokines via the down regulation of |
4 | Choi EY, Jang JY, Cho YO. 2010. Coffee intake can promote activity of antioxidant enzymes with increasing MDA level and decreasing HDL-cholesterol in physically trained rats. Nutr Res Pract 4:283-289 DOI |
5 | Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem 99:381-387 DOI |
6 |
Chu YF, Chen Y, Black RM, Brown PH, Lyle BJ, Liu RH, Ou B. 2011. Type 2 diabetes-related bioactivities of coffee:Assessment of antioxidant activity, |
7 | Claria J. 2003. Cyclooxygenase-2 biology. Curr Pharm Des 9:2177-2190 DOI |
8 | Clifford MN. Jarvis T. 1988. The chlorogenic acids content of green robusta coffee beans as a possible index of geographic origin. Food Chem 29:291-298 DOI |
9 | Endo A, Hasumi K, Negishi S. 1985. Monacolin J and L. New inhibitors of cholesterol biosynthesis produced by Monascus ruber. J Antibiot 38:420-422 DOI |
10 | Endo A. 1980. Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl-coenzyme A reductase. J Antibiot 33:334-336 DOI |
11 | Eskelinen MH, Ngandu T, Tuomilehto J, Soininen H, Kivipelto M. 2009. Midlife coffee and tea drinking and the risk of late-life dementia: a population-based CAIDE study. J Alzheimers Dis 16:85-91 DOI |
12 | Fox JB. 1979. Kinetics and mechanisms of the Griess reaction. Anal Chem 51:1493-1502 DOI |
13 | Hecimovic I, Belscak-Cvitanovic A, Horzic D, Komes D. 2011. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem 129:991-1000 DOI |
14 | Hsu CL, Hung SL, Yen GC. 2006. Inhibitory effect of phenolic acids on the proliferation of 3T3-L1 preadipocytes in relation to their antioxidant activity. J Agric Food Chem 54:4191-4197 DOI |
15 | Hu G, Bidel S, Jousilahti P, Antikainen R, Tuomilehto J. 2007. Coffee and tea consumption and the risk of Parkinson's disease. Mov Disord 22:2242-2248 DOI |
16 | Huang CF, Li TC, Lin CC, Liu CS, Shih HC, Lai MM. 2007. Efficacy of Monascus purpureus Went rice on lowering lipid ratios in hypercholesterolemic patients. Eur J Cardiovasc Prev Rehabil 4:438-440 |
17 | Kim H, Yu KW, Lee JS, Baek GH, Shin JY. 2014. The pharmacological activity of coffee fermented using Monascus purpureus mycelium solid-state culture depends on the cultivation area and green coffees variety. Korean J Food Sci Technol 46:79-86 DOI |
18 | Ishiyama M, Tominaga H, Shiga M, Sasamoto K, Ohkura Y, Ueno K. 1996. A combined assay of cell viability and in vitro cytotoxicity with a highly water-soluble tetrazolium salt, neutral red and crystal violet. Biol Pharm Bull 19:1518-1520 DOI |
19 | Jeong EJ, Kim KP, Bang BH. 2013. Quality characteristics of cookies added with Hongkuk powder. Korean J Food Nutr 26:177-183 DOI |
20 | Kim EY, Rhyu MR. 2000. The chemical properties of Doenjang prepared by Monascus koji. Korean J Food Sci Technol 32:1114-1121 |
21 | Kim SH, Park BW, Kim JH. 2015. Quality characteristics of Tarakjuk (milk porridge) prepared with red yeat-rice. Korean J Food Nutr 28:313-319 DOI |
22 | Lopez-Garcia E, van Dam RM, Willett WC, Rimm EB, Manson JE, Stampfer MJ, Rexrode KM, Hu FB. 2006. Coffee consumption and coronary heart disease in men and women: a prospective cohort study. Circulation 113:2045-2053 DOI |
23 | Lowenstein CJ, Snyder SH. 1992. Nitric oxide, a novel biologic messenger. Cell 70:705-707 DOI |
24 | Ma J, Li Y, Ye Q, Li J, Hua Y, Ju D, Zhang D, Cooper R, Chang M. 2000. Constituents of red yeast rice, a traditional Chinese food and medicine. J Agric Food Chem 48:5220-5225 DOI |
25 | Mackay DC, Rollins JW. 1989. Caffeine and caffeinism. J R Nav Med Serv 75:65-67 |
26 | McMullen MK, Whitehouse JM, Shine G, Whitton PA, Towell A. 2011. The immediate and short-term chemosensory impacts of coffee and caffeine on cardiovascular activity. Food Funct 2:547-554 DOI |
27 | Saab S, Mallam D, Cox GA 2nd, Tong MJ. 2014. Impact of coffee on liver disease: a systematic review. Liver Int 34:495-504 DOI |
28 | Moncada S, Higgs EA. 1991. Endogenous nitric oxide: physiology, pathology and clinical relevance. Eur J Clin Invest 21:361-374 DOI |
29 | Potakova P. 2013. Monascus secondary metabolites: production and biological activity. J Ind Microbial Biotechnol 40:169-181 DOI |
30 | Pyo YH, Lee TC. 2007. The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascusfermented soybean extracts: evaluation of Monascus-fermented soybean extracts as multifunctional food additives. J Food Sci 72:S218-223 DOI |
31 | Sato Y, Itagaki S, Kurokawa T, Ogura J, Kobayashi M, Hirano T, Sugawara M, Iseki K. 2011. In vitro and in vivo antioxidant properties of chlorogenic acid and caffeic acid. Int J Pharm 403:136-138 DOI |
32 | Seymour RM, Henderson B. 2001. Pro-inflammatory-anti-inflammatory cytokine dynamics mediated by cytokine-receptor dynamics in monocytes. IMA J Math Appl Med Biol 18:159-192 DOI |
33 | Shin JY, Kim H, Kim DG, Baek GH, Jeong HS, Yu KW. 2013. Pharmacological activities of coffee roasted from fermented green coffee beans with fungal mycelia in solid-state culture. J Food Sci Nutr 42:487-496 |
34 | Trugo LC, Macrae R. 1984a. A study of the effect of roasting on the chlorogenic acid composition of coffee using HPLC. Food Chem 15:219-229 DOI |
35 | Trugo LC, Macrae R. 1984b. Chlorogenic acid composition of instant coffee. Analyst 109:263-266 DOI |
36 | Yen WJ, Wang BS, Chang LW, Duh PD. 2005. Antioxidant properties of roasted coffee residues. J Agric Food Chem 53:2658-2663 DOI |
37 | Tsukahara M, Shinzato N, Tamaki Y, Namihira T, Matsui T. 2009. Red yeast rice fermentation by selected Monascus sp. with deep-red color, lovastatin production but no citrinin, and effect of temperature-shift cultivation on lovastatin production. Appl Biochem Biotechnol 158:476-482 DOI |
38 | Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruit, vegetables, and grain products. J Agric Food Chem 46:4113-4117 DOI |
39 | Whayne TF Jr. 2014. Coffee: A selected overview of beneficial or harmful effects on the cardiovascular system? Curr Vasc Pharmacol 13:637-648 |
40 | Yun HJ, Hoe SK. 2008. Anti-inflammatory effect of Injinho-tang in RAW 264.7 cells. Kor J Herbol 23:169-178 |
![]() |