Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, Taipei, Taiwan.
J Agric Food Chem. 2009 Dec 9;57(23):11397-405. doi: 10.1021/jf9027798.
Monascus sp. fermented products are known for their antihypercholesterolemic effects; however, their antioxidant and anti-inflammatory activities are different from those of many plant-derived foods. To evaluate the effect of turmeric addition into the medium on the antioxidant and anti-inflammatory activities of Monascus pilosus fermented products, we cultured uninoculated PDB medium (PDB), inoculated PDB medium (MP), uninoculated turmeric-containing PDB medium (PDBT), and inoculated turmeric-containing PDB medium (MPT). The broth and mycelia were collected, freeze-dried, and extracted to evaluate their free radical scavenging and iron-chelating activities, inhibition of peroxidation, phenolic and curcuminoid contents, and cellular antioxidant activity. The effects of the extracts on cell viability, cytokines and nitric oxide (NO) production, and expression of enzymes that regulate antioxidation and inflammation were also evaluated. The results showed that MPT had a significantly higher antioxidant activity than PDB, MP, and PDBT at all fermentation time points; moreover, the fermentation process significantly increased the phenolic and curcuminoid contents of MPT. As compared with MP, MPT had a more significant effect on down-regulating the production of NO and TNF-alpha as well as the expression of inducible nitric oxide synthase, cyclooxygenase-2, glutathione peroxidase, superoxidase dismutase, and catalase. After the inherent levels of antioxidant and anti-inflammatory capacities were increased, the modified M. pilosus fermented product demonstrated a higher antiatherosclerotic value than the unmodified product.
红曲菌发酵产品以其降胆固醇作用而闻名；然而，其抗氧化和抗炎活性与许多植物源性食品不同。为了评估在培养基中添加姜黄对米根霉发酵产物抗氧化和抗炎活性的影响，我们培养了未接种 PDB 培养基（PDB）、接种 PDB 培养基（MP）、未接种含姜黄 PDB 培养基（PDBT）和接种含姜黄 PDB 培养基（MPT）。收集发酵液和菌丝体，经冷冻干燥并提取，以评估其自由基清除和铁螯合活性、抑制过氧化、酚类和姜黄素含量以及细胞抗氧化活性。还评估了提取物对细胞活力、细胞因子和一氧化氮（NO）产生以及调节抗氧化和炎症的酶表达的影响。结果表明，在所有发酵时间点，MPT 的抗氧化活性均显著高于 PDB、MP 和 PDBT；此外，发酵过程显著增加了 MPT 的酚类和姜黄素含量。与 MP 相比，MPT 对下调 NO 和 TNF-α的产生以及诱导型一氧化氮合酶、环氧化酶-2、谷胱甘肽过氧化物酶、超氧化物歧化酶和过氧化氢酶的表达具有更显著的作用。在增加固有抗氧化和抗炎能力后，改良的米根霉发酵产物比未改良的产物具有更高的抗动脉粥样硬化价值。
