Abstract
The effect of Monascus purpureus extract (MPE) on probiotic lactic acid bacteria (LAB) was investigated to ascertain its application in fermented foods. Viable count of LAB was not affected after 24 hours of incubation in Man Rogosa Sharpe (MRS) broth containing MPE. The agar well-diffusion assay did not show any inhibition zone. The biotransformation of isoflavone glycosides by LAB in culture medium supplemented with MPE increased antioxidant activities. These data suggest that, nutritive and biological functionality of fermented foods can be improved by the use of MPE.
Highlights
Monascus sp. have been used commercially to produce valuable secondary metabolites viz., pigments [1,2], monacolin K, hypotensive agent, γ-aminobutyric acid, 3-hydoxy-4-methoxy-benzoic acid [3,4]
The biotransformation of isoflavone glycosides by lactic acid bacteria (LAB) in culture medium supplemented with Monascus purpureus extract (MPE) increased antioxidant activities
Dihydromonacolin-MV and dehydromonacolin-MV2 isolated from Monascus sp. have been characterized for their antioxidant action [6,7,8]
Summary
Monascus sp. have been used commercially to produce valuable secondary metabolites viz., pigments [1,2], monacolin K (lovastatin), hypotensive agent, γ-aminobutyric acid, 3-hydoxy-4-methoxy-benzoic acid [3,4]. Amino acid derivatives of Monascus pigments L-Phe, D-Phe, L-Tyr, and D-Tyr exhibited high activities against Gram + ve and Gram -ve bacteria. The use of Monascus cultures as food additives is not approved either in the EU or in the USA, though it is currently permitted in Japan. It has been traditionally used for manufacturing food colorants (e.g. red rice) and fermented foods and beverages in Southern and Far Eastern Asia [3]. In this study we have identified the non-toxic effect of MPE on lactic acid bacteria (LAB) and biotransformation of isoflavone glycosides by LAB in culture medium supplemented with MPE. Providing food products with aglycones would be considered as a novel trend for the food industry
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