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Content of Rutin and Monacolin K in the Red Buckwheat Fermented with Monascus ruber  

Kang, Dong-Zhou (Department of Food Science and Biotechnology, Kyonggi University)
Um, Joo-Bang (Department of Food Science and Biotechnology, Kyunggi University, Mushville Co., Ltd.)
Lee, Song-Koo (Mushville Co., Ltd.)
Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.2, 2003 , pp. 242-245 More about this Journal
Abstract
Buckwheat contains dietary rutin, a flavonol glycoside, which is able to antagonize hypertension in human and has antioxidant activity. Monacolin K, a secondary metabolite produced by fungi Monascus species, is an effective specific inhibitor of cholesterol biosynthesis. To develop functional health food, dehulled buckwheat was fermented with Manascus ruber to produce Anka, and contents of rutin and monacolin K and Anka were determined. The rutin content in dehulled buckwheat decreased slightly after germination, but increased with the growth of sprout. Growth of fungi had no influence on rutin content in dehulled buckwheat Anka, Monacolin K content in fermented dehulled buckwheat malt was lower than that in dehulled buckwheat Anka. Monacolin K content in dehulled buckwheat Anka decreased with increasing length of sprout in fermented dehulled buckwheat malt, probably due to consumption of nutrients, such as polysaccharides as carbon sources, during sprouting for growth of M. ruber.
Keywords
buckwheat; Monascus; rutin; monacolin K;
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Times Cited By KSCI : 1  (Citation Analysis)
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