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In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste

Paper ID Volume ID Publish Year Pages File Format Full-Text
20517 43178 2013 6 PDF Available
Title
In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste
Abstract

Monascus purpureus CWT715 is a strain of red yeast rice that can scavenge free radicals when fermented with residual sorghum from Kinmen sorghum liquor waste (KSL). This study used KSL as the primary nutrient source in the production of metabolites from M. purpureus CWT715, whose antioxidant activity was tested on mouse embryonic liver cells (BNL CL.2). Image analysis of a comet assay was performed to evaluate DNA strand breaks, and thiobarbituric acid-reactive substance (TBARS) analysis was used to measure lipid peroxidation. The results demonstrate that, compared with the control, M. purpureus CWT715 pretreated with 100 μg/ml of fermentation broth reduced DNA damage by 61% and lipid peroxidation by 51%. Thus, KSL shows considerable potential as an antioxidant in functional foods. This is the first report on the use of Monascus species in the conversion of KSL to produce antioxidants.

Keywords
Monascus purpureus; Sorghum liquor waste; Antioxidant; Mouse embryonic liver cell
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In vitro effects of Monascus purpureus on antioxidation activity during fermentation of Kinmen sorghum liquor waste
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 115, Issue 4, April 2013, Pages 418–423
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us