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Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)
Authors: Jinhua Cheng, Sung-Kwon Lee, Sasikumar Arunachalam Palaniyandi, Joo-Won Suh, Seung Hwan Yang
Number of views: 391
Objective: To enhance physiological activities of adzuki bean (Vigna angularis) via
fermentation with Monascus pilosus (M. pilosus).
Methods: The adzuki bean fermentation conditions with M. pilosus were optimized, and the
effect of Monascus-fermentation on the antioxidant capacity and phenolic acid contents of
adzuki bean was investigated.
Results: Optimal fermentation conditions were determined by the production of monacolin
K. The highest monacolin K production was observed in 5% inoculum sized on day 15 in
fermentation. Free and bound phenolic acids were isolated from native and fermented adzuki
bean. A 1.9-fold decrease was observed in bound p-coumaric acid content, whereas the
contents of bound ferulic and sinapic acids were increased by 28- and 1.7-fold, respectively.
However, the contents of free phenolic acids such as p-coumaric, ferulic, and sinapic acids
were increased by 2.6-, 5.2-, and 7.2-fold, respectively. The fermentation of adzuki bean by M.
pilosus enhanced the activities of DPPH● radical scavenging, ferrous ion-chelating, nitric oxide
scavenging, and ferric antioxidant reducing activities 2.2-, 1.7-, 1.2-, and 1.8-fold, respectively.
Conclusions: Results from our study suggest that the contents of p-coumaric, ferulic, and
sinapic acids in adzuki bean were highly increased by fermentation with M. pilosus, resulting
in enhanced various antioxidant activities.