Abstract
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. journal homepage: www.jclmm.com
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Claims 11
Claim · model-written summary
The highest monacolin K production occurred with a 5% inoculum on day 15 of fermentation.
- Taxon
- adzuki bean
Vigna angularist0 - Treatment
- 5% inoculume1
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- monacolin K productione1
- Direction
- higheste1
- Qualifier
- sized on day 15e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e1“The highest monacolin K production was observed in 5% inoculum sized on day 15 in fermentation”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
Claim · model-written summary
Fermentation with Monascus pilosus decreased bound p-coumaric acid content by 1.9-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- bound p-coumaric acid contente3
- Direction
- decreasee3
- Value
- 1.9-folde3
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e3“A 1.9-fold decrease was observed in bound p-coumaric acid content”
Claim · model-written summary
Fermentation with Monascus pilosus increased bound ferulic acid content by 28-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- contents of bound ferulice4
- Direction
- increasede4
- Value
- 28-e4
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e4“the contents of bound ferulic and sinapic acids were increased by 28- and 1.7-fold, respectively”
Claim · model-written summary
Fermentation with Monascus pilosus increased bound sinapic acid content by 1.7-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- contents of bound ferulic and sinapic acidse4
- Direction
- increasede4
- Value
- 1.7-folde4
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e4“the contents of bound ferulic and sinapic acids were increased by 28- and 1.7-fold, respectively”
Claim · model-written summary
Fermentation with Monascus pilosus increased free p-coumaric acid content by 2.6-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- free phenolic acids such as p-coumarice5
- Direction
- increasede5
- Value
- 2.6-e5
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e5“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”
Claim · model-written summary
Fermentation with Monascus pilosus increased free ferulic acid content by 5.2-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- free phenolic acids such as p-coumaric, ferulice5
- Direction
- increasede5
- Value
- 5.2-e5
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e5“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”
Claim · model-written summary
Fermentation with Monascus pilosus increased free sinapic acid content by 7.2-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- free phenolic acids such as p-coumaric, ferulic, and sinapice5
- Direction
- increasede5
- Value
- 7.2-folde5
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e5“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”
Claim · model-written summary
Fermentation with Monascus pilosus enhanced DPPH radical scavenging activity 2.2-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- DPPH ● radical scavenginge6
- Direction
- enhancede6
- Value
- 2.2-e6
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e6“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”
Claim · model-written summary
Fermentation with Monascus pilosus enhanced ferrous ion-chelating activity 1.7-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- ferrous ion-chelatinge6
- Direction
- enhancede6
- Value
- 1.7-e6
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e6“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”
Claim · model-written summary
Fermentation with Monascus pilosus enhanced nitric oxide scavenging activity 1.2-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- nitric oxide scavenginge6
- Direction
- enhancede6
- Value
- 1.2-e6
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e6“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”
Claim · model-written summary
Fermentation with Monascus pilosus enhanced ferric antioxidant reducing activity 1.8-fold relative to native adzuki bean.
- Taxon
- adzuki beanVigna angularist0
- Treatment
- fermentation with Monascus pilosust0
- Interactor
- Monascus pilosusMonascus pilosust0other
- Outcome
- ferric antioxidant reducing activitiese6
- Direction
- enhancede6
- Value
- 1.8-e6
- Comparator
- nativee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)”
e2“Free and bound phenolic acids were isolated from native and fermented adzuki bean”
e6“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”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.