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The Relations Between Antihypertensive Effect and ${\gamma}-Aminobutyric$ acid, Mycelial Weight and Pigment of Monascus  

Rhyu, Mee-Ra (Korea Food Research Institute)
Kim, Eun-Young (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 737-740 More about this Journal
Abstract
To determine the relations between antihypertensive effect and ${\gamma}-aminobutyric$ acid, mycelial weight and pigment of Monascus, ethanol koji extracts were prepared from Monascus koji and each of three grade was classified based on ${\gamma}-aminobutyric$ acid content, glucosamine content and hue angle value, respectively. Each extract was orally administrated on male spontaneously hypertensive rats and its antihypertensive effect was compared. Most of koji extracts showed antihypertensive activity regardless of their ${\gamma}-aminobutyric$ acid content, glucosamine content or hue angle value. Therefore, hypotensive activity of koji extract was not dependent on above three components.
Keywords
${\gamma}-Aminobutyric$ acid; hypotensive activity; Monascus koji; mycelial weight; spontaneously hypertensive rat;
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