期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 51, 期 15, 页码 4240-4246出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf034064f
关键词
red yeast rice; red koji; polyphenols; Folin-Ciocalteu; vanillin-HCl assay; antioxidants; free radical scavenging activity; tyrosinase; tyrosinase inhibitor; DL-DOPA
Red koji has been recognized as a cholesterol-lowering diet supplement because of it contains fungi metabolites, monacolins, which reduce cholesterol synthesis by inhibiting HMG-CoA reductase. In this study, water extracts of red koji were loaded onto a C-18 cartridge, and the acetonitrile eluate was collected as test fraction. Red koji water extracts and its C-18 cartridge acetonitrile eluent had total phenols concentrations of 5.57 and 1.89 mg/g of red koji and condensed tannins concentrations of 2.71 and 1.20 mg/g of red koji, respectively. Both exhibited an antioxidant activity and an inhibitory activity to mushroom tyrosinase. The higher antioxidant activity of the red koji acetonitrile eluent was due to the existence of a high percentage of condensed tannins. The results from the kinetic study for inhibition of mushroom tyrosinase by red koji extracts showed that the compounds in the extracts competitively inhibited the oxidation of tyrosine catalyzed by mushroom tyrosinase with an ID50 Of 5.57 mg/mL.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据