Abstract
Lipophilic tocols, γ-oryzanol, and coixenolide in coix seed before and after fermentation by Monascus purpureus were determined. Antioxidant and anticancer activities of raw and fermented coix seed were evaluated using free-radical-scavenging assays and polyunsaturated fatty acid oxidation model, and human laryngeal carcinoma cell HEp2, respectively. Compared to the raw seed, the tocols, γ-oryzanol, and coixenolide contents increased approximately 4, 25, and 2 times, respectively, in the fermented coix seed. Especially, γ-tocotrienol and γ-oryzanol reached 72.5 and 655.0 μg/g in the fermented coix seed. The lipophilic extract from fermented coix seed exhibited higher antioxidant activity in scavenging free radicals and inhibiting lipid oxidation. The inhibitory concentrations for 50% cell survival (IC50) of lipophilic extract from fermented coix seed in inhibiting HEp2 cells decreased by 42%. This study showed that coix seed fermented by M. purpureus increased free and readily bioavailable lipophilic antioxidants and anticancer activity. Therefore, fermentation could enhance the efficacy of the health promoting function of coix seeds.
Highlights
Coix (Coix lacryma-jobi L. var. adlay) is a cereal widely cultivated in Asian countries, including China, Japan, Thailand, Myanmar, Laos, and India [1]
The results showed that fermentation was one of the effective and practical ways to increase the hydrophilic antioxidants in those plant foods
This study revealed positive changes in lipophilic antioxidants and anticancer activity of coix seeds after fermentation by Monascus purpureus, a typical mold used in the preparation of fermented grains
Summary
Coix (Coix lacryma-jobi L. var. adlay) is a cereal widely cultivated in Asian countries, including China, Japan, Thailand, Myanmar, Laos, and India [1]. Adlay) is a cereal widely cultivated in Asian countries, including China, Japan, Thailand, Myanmar, Laos, and India [1]. It has been recommended as a nourishing whole food, since coix seeds contain different amino acids, fibers, and phytochemical antioxidants, especially the lipophilic antioxidant vitamin E (tocols) and γoryzanol [2]. [3,4,5] It has been used for rheumatism, neuralgia, and diuretic medications and anticancer treatment [1,6]. Those previous studies mainly focused on raw coix seed. The bioavailability and bio-absorption of the bound-form antioxidants in the body are usually much lower than that of the free-form antioxidants
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