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http://dx.doi.org/10.9721/KJFST.2015.47.3.409

Effect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans  

Jin, Yoo-Jeong (Department of Food and Nutrition, Sungshin Women's University)
Pyo, Young-Hee (Department of Food and Nutrition, Sungshin Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.3, 2015 , pp. 409-412 More about this Journal
Abstract
Changes in the contents of mevinolins (natural statins, $0-568.18{\mu}g$), coenzyme Q10 (CoQ10, $26.41-65.59{\mu}g$), and tocopherols ($232.80-312.87{\mu}g/g$ dry weight) in Monascus-fermented soybean were determined using HPLC. Significant increases (p<0.05) in mevinolins and CoQ10 were obtained in Monascus-fermented soybean after 20 days of fermentation compared with unfermented soybean (0 days), whereas no significant change (p>0.05), or a slight decrease, in tocopherols was observed. The results indicate that Monascus-fermentation has great potential for enriching mevinolin and CoQ10 in soybeans.
Keywords
Monascus sp.; soybean; mevinolin; coenzyme Q10; tocopherol;
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