Isolation of the antioxidant pyranonigrin-A from rice [Oryza sativa] mold starters used in the manufacturing process of fermented foods
Rice mold starters prepared from Aspergillus species are commonly used for the manufacture of koji in the production of oriental fermented foods. Methanol extracts of rice mold starters fermented by the Aspergillus species, A. awamori, A. kawachii, A. oryzae, A. saitoi, and A. sojae, were examined f...
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| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2007-10, Vol.71 (10), p.2515-2521 |
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| creator | Miyake, Y.(Tokaigakuen Univ., Nagoya (Japan). Faculty of Human wellness) Ito, C Itoigawa, M Osawa, T |
| description | Rice mold starters prepared from Aspergillus species are commonly used for the manufacture of koji in the production of oriental fermented foods. Methanol extracts of rice mold starters fermented by the Aspergillus species, A. awamori, A. kawachii, A. oryzae, A. saitoi, and A. sojae, were examined for their antioxidative activity by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging system. The extracts of A. awamori, A. kawachii, and A. saitoi exhibited higher activity than those of A. oryzae and A. sojae. An antioxidant was isolated from the extract of A. saitoi and identified as pyranonigrin-A by sup(1)H-NMR, sup(13)C-NMR, and FAB-MS analyses. The antioxidative activity of pyranonigrin-A was approximately equivalent to that of ferulic acid, an antioxidant in cereal grain. It was present in rice mold starters prepared by A. awamori, A. kawachii, and A. saitoi, although there was no pyranonigrin-A in the A. oryzae and A. sojae starters. The results suggest that the content of pyranonigrin-A in rice mold starters has a correlation with the antioxidative activity, and that it is induced in rice mold starters at the sporulation stage. |
| doi_str_mv | 10.1271/bbb.70310 |
| format | Article |
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Faculty of Human wellness) ; Ito, C ; Itoigawa, M ; Osawa, T</creator><creatorcontrib>Miyake, Y.(Tokaigakuen Univ., Nagoya (Japan). Faculty of Human wellness) ; Ito, C ; Itoigawa, M ; Osawa, T</creatorcontrib><description>Rice mold starters prepared from Aspergillus species are commonly used for the manufacture of koji in the production of oriental fermented foods. Methanol extracts of rice mold starters fermented by the Aspergillus species, A. awamori, A. kawachii, A. oryzae, A. saitoi, and A. sojae, were examined for their antioxidative activity by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging system. The extracts of A. awamori, A. kawachii, and A. saitoi exhibited higher activity than those of A. oryzae and A. sojae. An antioxidant was isolated from the extract of A. saitoi and identified as pyranonigrin-A by sup(1)H-NMR, sup(13)C-NMR, and FAB-MS analyses. The antioxidative activity of pyranonigrin-A was approximately equivalent to that of ferulic acid, an antioxidant in cereal grain. It was present in rice mold starters prepared by A. awamori, A. kawachii, and A. saitoi, although there was no pyranonigrin-A in the A. oryzae and A. sojae starters. The results suggest that the content of pyranonigrin-A in rice mold starters has a correlation with the antioxidative activity, and that it is induced in rice mold starters at the sporulation stage.</description><identifier>ISSN: 0916-8451</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1271/bbb.70310</identifier><identifier>PMID: 17928714</identifier><language>eng</language><publisher>Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry</publisher><subject>ANTIOXIDANTES ; ANTIOXIDANTS ; Antioxidants - chemistry ; Antioxidants - isolation & purification ; Antioxidants - metabolism ; ANTIOXYDANT ; ARROZ ; ASPERGILLUS ; Aspergillus - classification ; Aspergillus - metabolism ; Biological and medical sciences ; Carbon Isotopes - metabolism ; Chromatography, High Pressure Liquid ; Coumaric Acids - metabolism ; CULTIVOS INICIADORES ; CULTURE STARTER ; FERMENTACION ; FERMENTATION ; Food Microbiology ; Free Radical Scavengers - metabolism ; Fundamental and applied biological sciences. Psychology ; MOHO ; MOISISSURE ; mold starter ; Molecular Structure ; MOULDS ; Nuclear Magnetic Resonance, Biomolecular ; Oryza sativa ; pyranonigrin-A ; Pyrones - chemistry ; Pyrones - isolation & purification ; Pyrones - metabolism ; Pyrroles - chemistry ; Pyrroles - isolation & purification ; Pyrroles - metabolism ; RICE ; RIZ ; Soy Foods - microbiology ; Species Specificity ; Spectrometry, Mass, Fast Atom Bombardment ; Spectrophotometry, Ultraviolet ; STARTER CULTURES</subject><ispartof>Bioscience, biotechnology, and biochemistry, 2007-10, Vol.71 (10), p.2515-2521</ispartof><rights>2007 by Japan Society for Bioscience, Biotechnology, and Agrochemistry 2007</rights><rights>2008 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c666t-41276362d477e9003eaf0e75fa700d78d94caad749f0e29a269948711cbd749f3</citedby><cites>FETCH-LOGICAL-c666t-41276362d477e9003eaf0e75fa700d78d94caad749f0e29a269948711cbd749f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19885759$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17928714$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Miyake, Y.(Tokaigakuen Univ., Nagoya (Japan). Faculty of Human wellness)</creatorcontrib><creatorcontrib>Ito, C</creatorcontrib><creatorcontrib>Itoigawa, M</creatorcontrib><creatorcontrib>Osawa, T</creatorcontrib><title>Isolation of the antioxidant pyranonigrin-A from rice [Oryza sativa] mold starters used in the manufacturing process of fermented foods</title><title>Bioscience, biotechnology, and biochemistry</title><addtitle>Biosci Biotechnol Biochem</addtitle><description>Rice mold starters prepared from Aspergillus species are commonly used for the manufacture of koji in the production of oriental fermented foods. Methanol extracts of rice mold starters fermented by the Aspergillus species, A. awamori, A. kawachii, A. oryzae, A. saitoi, and A. sojae, were examined for their antioxidative activity by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging system. The extracts of A. awamori, A. kawachii, and A. saitoi exhibited higher activity than those of A. oryzae and A. sojae. An antioxidant was isolated from the extract of A. saitoi and identified as pyranonigrin-A by sup(1)H-NMR, sup(13)C-NMR, and FAB-MS analyses. The antioxidative activity of pyranonigrin-A was approximately equivalent to that of ferulic acid, an antioxidant in cereal grain. It was present in rice mold starters prepared by A. awamori, A. kawachii, and A. saitoi, although there was no pyranonigrin-A in the A. oryzae and A. sojae starters. The results suggest that the content of pyranonigrin-A in rice mold starters has a correlation with the antioxidative activity, and that it is induced in rice mold starters at the sporulation stage.</description><subject>ANTIOXIDANTES</subject><subject>ANTIOXIDANTS</subject><subject>Antioxidants - chemistry</subject><subject>Antioxidants - isolation & purification</subject><subject>Antioxidants - metabolism</subject><subject>ANTIOXYDANT</subject><subject>ARROZ</subject><subject>ASPERGILLUS</subject><subject>Aspergillus - classification</subject><subject>Aspergillus - metabolism</subject><subject>Biological and medical sciences</subject><subject>Carbon Isotopes - metabolism</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Coumaric Acids - metabolism</subject><subject>CULTIVOS INICIADORES</subject><subject>CULTURE STARTER</subject><subject>FERMENTACION</subject><subject>FERMENTATION</subject><subject>Food Microbiology</subject><subject>Free Radical Scavengers - metabolism</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>MOHO</subject><subject>MOISISSURE</subject><subject>mold starter</subject><subject>Molecular Structure</subject><subject>MOULDS</subject><subject>Nuclear Magnetic Resonance, Biomolecular</subject><subject>Oryza sativa</subject><subject>pyranonigrin-A</subject><subject>Pyrones - chemistry</subject><subject>Pyrones - isolation & purification</subject><subject>Pyrones - metabolism</subject><subject>Pyrroles - chemistry</subject><subject>Pyrroles - isolation & purification</subject><subject>Pyrroles - metabolism</subject><subject>RICE</subject><subject>RIZ</subject><subject>Soy Foods - microbiology</subject><subject>Species Specificity</subject><subject>Spectrometry, Mass, Fast Atom Bombardment</subject><subject>Spectrophotometry, Ultraviolet</subject><subject>STARTER CULTURES</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkduKFDEQhoMo7rh64QMoAVHwotekO5N0LpfFw8rCeqFXIqE6hzVLdzIm3er4Ar62tTMjC-JVUcVXfx1-Qh5zdsJbxV8Nw3CiWMfZHbLinVCN1ELdJSumuWx6seZH5EGt14xhYc3vkyOudNsrLlbk93nNI8wxJ5oDnb96Cgmzn9FhpJttgZRTvCoxNac0lDzREq2nny_L9hfQip3f4Qud8uhonaHMvlS6VO9oTDu1CdISwM4LKlzRTcnW13ozKvgy-TQjGXJ29SG5F2Cs_tEhHpNPb15_PHvXXFy-PT87vWislHJuBN4rO9k6oZTXjHUeAvNqHUAx5lTvtLAATgmN5VZDK7UWeCm3w67YHZMXe11c5dvi62ymWK0fR0g-L9VwLSTD7yH47B_wOi8l4W6GC6F73ksukXq5p2zJtRYfzKbECcrWcGZuvDHojdl5g-zTg-IyTN7dkgczEHh-AKBaGAP-3sZ6y-m-X6u1Rk7suZhCLhP8yGV0ZobtmMvfpu5_85_s2wJkA2hpNe8_tIz1jPEOZf8ADU-yqA</recordid><startdate>20071001</startdate><enddate>20071001</enddate><creator>Miyake, Y.(Tokaigakuen Univ., Nagoya (Japan). 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Faculty of Human wellness) ; Ito, C ; Itoigawa, M ; Osawa, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c666t-41276362d477e9003eaf0e75fa700d78d94caad749f0e29a269948711cbd749f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>ANTIOXIDANTES</topic><topic>ANTIOXIDANTS</topic><topic>Antioxidants - chemistry</topic><topic>Antioxidants - isolation & purification</topic><topic>Antioxidants - metabolism</topic><topic>ANTIOXYDANT</topic><topic>ARROZ</topic><topic>ASPERGILLUS</topic><topic>Aspergillus - classification</topic><topic>Aspergillus - metabolism</topic><topic>Biological and medical sciences</topic><topic>Carbon Isotopes - metabolism</topic><topic>Chromatography, High Pressure Liquid</topic><topic>Coumaric Acids - metabolism</topic><topic>CULTIVOS INICIADORES</topic><topic>CULTURE STARTER</topic><topic>FERMENTACION</topic><topic>FERMENTATION</topic><topic>Food Microbiology</topic><topic>Free Radical Scavengers - metabolism</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>MOHO</topic><topic>MOISISSURE</topic><topic>mold starter</topic><topic>Molecular Structure</topic><topic>MOULDS</topic><topic>Nuclear Magnetic Resonance, Biomolecular</topic><topic>Oryza sativa</topic><topic>pyranonigrin-A</topic><topic>Pyrones - chemistry</topic><topic>Pyrones - isolation & purification</topic><topic>Pyrones - metabolism</topic><topic>Pyrroles - chemistry</topic><topic>Pyrroles - isolation & purification</topic><topic>Pyrroles - metabolism</topic><topic>RICE</topic><topic>RIZ</topic><topic>Soy Foods - microbiology</topic><topic>Species Specificity</topic><topic>Spectrometry, Mass, Fast Atom Bombardment</topic><topic>Spectrophotometry, Ultraviolet</topic><topic>STARTER CULTURES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Miyake, Y.(Tokaigakuen Univ., Nagoya (Japan). 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Faculty of Human wellness)</au><au>Ito, C</au><au>Itoigawa, M</au><au>Osawa, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation of the antioxidant pyranonigrin-A from rice [Oryza sativa] mold starters used in the manufacturing process of fermented foods</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2007-10-01</date><risdate>2007</risdate><volume>71</volume><issue>10</issue><spage>2515</spage><epage>2521</epage><pages>2515-2521</pages><issn>0916-8451</issn><eissn>1347-6947</eissn><abstract>Rice mold starters prepared from Aspergillus species are commonly used for the manufacture of koji in the production of oriental fermented foods. Methanol extracts of rice mold starters fermented by the Aspergillus species, A. awamori, A. kawachii, A. oryzae, A. saitoi, and A. sojae, were examined for their antioxidative activity by using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging system. The extracts of A. awamori, A. kawachii, and A. saitoi exhibited higher activity than those of A. oryzae and A. sojae. An antioxidant was isolated from the extract of A. saitoi and identified as pyranonigrin-A by sup(1)H-NMR, sup(13)C-NMR, and FAB-MS analyses. The antioxidative activity of pyranonigrin-A was approximately equivalent to that of ferulic acid, an antioxidant in cereal grain. It was present in rice mold starters prepared by A. awamori, A. kawachii, and A. saitoi, although there was no pyranonigrin-A in the A. oryzae and A. sojae starters. The results suggest that the content of pyranonigrin-A in rice mold starters has a correlation with the antioxidative activity, and that it is induced in rice mold starters at the sporulation stage.</abstract><cop>Tokyo</cop><pub>Japan Society for Bioscience, Biotechnology, and Agrochemistry</pub><pmid>17928714</pmid><doi>10.1271/bbb.70310</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Bioscience, biotechnology, and biochemistry, 2007-10, Vol.71 (10), p.2515-2521 |
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| language | eng |
| recordid | cdi_pascalfrancis_primary_19885759 |
| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current); J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Open Access Titles of Japan; EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | ANTIOXIDANTES ANTIOXIDANTS Antioxidants - chemistry Antioxidants - isolation & purification Antioxidants - metabolism ANTIOXYDANT ARROZ ASPERGILLUS Aspergillus - classification Aspergillus - metabolism Biological and medical sciences Carbon Isotopes - metabolism Chromatography, High Pressure Liquid Coumaric Acids - metabolism CULTIVOS INICIADORES CULTURE STARTER FERMENTACION FERMENTATION Food Microbiology Free Radical Scavengers - metabolism Fundamental and applied biological sciences. Psychology MOHO MOISISSURE mold starter Molecular Structure MOULDS Nuclear Magnetic Resonance, Biomolecular Oryza sativa pyranonigrin-A Pyrones - chemistry Pyrones - isolation & purification Pyrones - metabolism Pyrroles - chemistry Pyrroles - isolation & purification Pyrroles - metabolism RICE RIZ Soy Foods - microbiology Species Specificity Spectrometry, Mass, Fast Atom Bombardment Spectrophotometry, Ultraviolet STARTER CULTURES |
| title | Isolation of the antioxidant pyranonigrin-A from rice [Oryza sativa] mold starters used in the manufacturing process of fermented foods |
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