• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.76-81
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• 2008

Currently, natural food colorants and preservatives are being used for their general health benefits. Monascus koji, the product of certain fungi that grow on rice grains, has been added to many foods for coloring and preservation. In this study, the antimicrobial activities of Monascus koji ethanol extracts were investigated. Six Monascus strains (M. araneosus KFRI 00371, M. kaoliang ATCC 46597, M. pilosus IFO 4520, M. purpureus IFO 4482, M. ruber IFO 32318 and M. sp. ATCC 16437) were selected based on their relative intensity of red pigment. Two Monascus extracts, M. kaoliang ATCC 46597 and M. purpureus IFO 4482, displayed antimicrobial activities against Bacillus subtilis, B. cereus, Micrococcus luteus, Staphylococcus aureus and Salmonella typhimurium in concentration-dependent manners. The two extracts showed their strongest antimicrobial activity against S. typhimurium, a cause of food poisoning. Therefore, these results suggest that Monascus koji could be used as a natural food colorant and preservative.

• Food Science and Preservation
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• v.11 no.1
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• pp.42-46
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• 2004

Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 ％(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ratio of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 30∼40$^{\circ}C$ range. OSNBP solubilized black oil was not reseparated at below 20$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.164-169
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• 2004

We had screened the Monascus strain capable of producing monacolin K dominantly among 29 Monascus strains. Red yeast rice was prepared by culturing each Monascus sp. with 200 g of steamed rice (12$0^{\circ}C$, 20 min) at 3$0^{\circ}C$ for 10 days and drying at 8$0^{\circ}C$ for 20 min. As a result, red yeast rice cultured by M. purpureus ATCC16457, M. purpureu IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595 and M. kaoliang ATCC 46596 produced lots of red pigment and monacolin K. An unidentified Monascus sp. showed the highest productivityof red pigment and monacolin K among 29 Monascus strains. Its production of red pigment and monacolin K was 1.3∼39 times and 2.4∼8 times higher than other strains, respectively. Although the morphological characteristics of unidentified Monascus strain were a little different from the typical M. purpureus, it was identified as M. purpureus CBS 281.34 from the result of sequencing of ITS (Internal transcribed spacer) and 28S ribosomal RNA (partial).

• Culinary science and hospitality research
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• v.23 no.1
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• pp.95-102
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• 2017

This study was activity of ${\alpha}-amylase$, glucoamylase of liquid Nuruk prepared using liquid Nuruk (NK) and Aspergillus kawachii (AK), Aspergillus niger (AN), Aspergillus oryzae (AO), Monascus kaoliang (MK). To investigate the relationship between the enzymatic activity and the total sugar content of liquid Nuruk depending on the types of Nuruk molds and the degree of rice-polishing. The activity of ${\alpha}-amylase$ depending on the types of Nuruk molds was shown to be 8.82, 8.72 units/mL in AN and AK treatments in brown rice liquid Nuruk at 24 hours after incubation, as the degree of rice-polishing increased, the activity of ${\alpha}-amylase$ was significantly lower (p<0.05). When brown rice was incubated in AN, it showed 8.83 units/mL at 48 hours after incubation, which was the highest activity, but there was no significantly difference (p<0.05), as the degree of rice- polishing was higher, the activity of ${\alpha}-amylase$ was lower. The activity of glucoamylase depending on the degree of rice-polishing showed 3,013 units/mL in AO treatment in brown rice liquid Nuruk at 24 hours after incubation, and the enzymatic activity was significantly higher (p<0.05). As the degree of rice-polishing increased, the activity of glucoamylase decreased, so liquid brown rice Nuruk showed the highest enzymatic activity, liquid white rice Nuruk was the lowest enzymatic activity. The highest enzymatic activity appeared in liquid Nuruk with brown rice at 48 hours after incubation. The activity of ${\alpha}-amylase$, glucoamylase showed higher enzymatic productivity as the degree of rice-polishing was lower, and there was an inverse correlation with the total sugar content.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.515-524
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• 2017

This study was intended to test anti-inflammation and cytoprotective effect against UVB after Sorghum nervosum was extracted with 70% ethanol. The efficacy of Sorghum nervosum was assessed regarding cell viability analysis, reactive oxygen species measurement, anti-inflammation, a change in COX-2 protein, and cytoprotective effect against UVB. According to the results of experiment, the cell viability of 97% or higher was shown at all concentrations of Sorghum nervosum in RAW264.7 macrophage, HaCaT cell. And in anti-inflammatory NO inhibitory activity, a concentration-dependent inhibitory effect was shown. And COX-2 protein expression was also significantly (p<.001) inhibited at 25, $50{\mu}g/mL$. With regard to cytoprotective effect against UVB, in the quantitative analysis results of reactive oxygen species within the cell, it was verified that Sorghum nervosum extract had an effect on an decrease in the total amount of ROS. When the results of study are considered comprehensively, it is thought that there is possibility of Sorghum nervosum development as raw materials for cosmetics showing an anti-inflammation and cytoprotective function against UVB.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1208-1213
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• 2008

The changes in the contents of GABA ($\gamma$-aminobutyric acid) and free amino acids (FAA) were analysed by HPLC in soybean fermented with Monascus pilosus IFO 480, which showed the highest GABA-producing ability among the five different strains. The significant increase (p<0.05) of GABA was observed in Monascusfermented soybean (MFS) with an average 4.5-fold increase of FAA. The contents of GABA (78.5 mg /100 g dry weight, dw) and FAA (5458.5 mg /100 g dw) were enhanced in MFS compared with unfermented soybean (31.5 mg /100 g dw, 1634.0 mg/100 g dw, respectively) during 30 days fermentation at $30^{\circ}C$. Acidic amino acids (i.e., glutamic acid and aspartic acid) in FAA files were found in large quantities (837.0 mg /100 g dw, 580.5 mg /100 g dw, respectively). Moreover, the sum of essential amino acids of MFS (1681.5 mg /100 g dw) at 20 days fermentation increased by 3.6 times compared with that of the control (469.0 mg /100 g dw). The results indicate that Monascus-fermentation have great potential for the enrichment of GABA and free amino acids in soybean.