Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang
Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using Monascus kaoliang, either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in v...
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| Veröffentlicht in: | Food science and biotechnology 2023-05, Vol.32 (6), p.813-822 |
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| creator | Jin, Ying-yu Ritthibut, Nuntinee Lim, Seung-Taik Oh, Su-Jin |
| description | Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using
Monascus kaoliang,
either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the
M. kaoliang
-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using
M. kaoliang
was an efficient process for the utilization of CIS as a source of cosmeceuticals. |
| doi_str_mv | 10.1007/s10068-022-01225-6 |
| format | Article |
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Monascus kaoliang,
either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the
M. kaoliang
-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using
M. kaoliang
was an efficient process for the utilization of CIS as a source of cosmeceuticals.</description><identifier>ISSN: 1226-7708</identifier><identifier>EISSN: 2092-6456</identifier><identifier>DOI: 10.1007/s10068-022-01225-6</identifier><identifier>PMID: 37041812</identifier><language>eng</language><publisher>Singapore: Springer Nature Singapore</publisher><subject>Antioxidants ; Catechin ; Chemistry ; Chemistry and Materials Science ; Cosmeceuticals ; Elastase ; Ethanol ; Fermentation ; Food Science ; Monascus ; Nutrition ; Phenolic acids ; Phenols ; Research Article ; Scavenging ; Solid state fermentation ; Tyrosinase</subject><ispartof>Food science and biotechnology, 2023-05, Vol.32 (6), p.813-822</ispartof><rights>The Korean Society of Food Science and Technology 2022. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>The Korean Society of Food Science and Technology 2022, Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c382t-50e06c24920fbdb0e5b4ceedd7abd4d9e79d3ac5e70b7bc6fb92dfbc49db77b53</cites><orcidid>0000-0002-2025-2729</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10082885/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10082885/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27903,27904,41467,42536,51297,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37041812$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jin, Ying-yu</creatorcontrib><creatorcontrib>Ritthibut, Nuntinee</creatorcontrib><creatorcontrib>Lim, Seung-Taik</creatorcontrib><creatorcontrib>Oh, Su-Jin</creatorcontrib><title>Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang</title><title>Food science and biotechnology</title><addtitle>Food Sci Biotechnol</addtitle><addtitle>Food Sci Biotechnol</addtitle><description>Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using
Monascus kaoliang,
either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the
M. kaoliang
-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using
M. kaoliang
was an efficient process for the utilization of CIS as a source of cosmeceuticals.</description><subject>Antioxidants</subject><subject>Catechin</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Cosmeceuticals</subject><subject>Elastase</subject><subject>Ethanol</subject><subject>Fermentation</subject><subject>Food Science</subject><subject>Monascus</subject><subject>Nutrition</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Research Article</subject><subject>Scavenging</subject><subject>Solid state fermentation</subject><subject>Tyrosinase</subject><issn>1226-7708</issn><issn>2092-6456</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kc1u1TAQhS0EoreFF2CBLLFhExg7TuysUFVBi9SKDawt_0zudUnsYicVfXvc3lKgCza25PnmzBwfQl4xeMcA5PtSz141wHkDjPOu6Z-QDYeBN73o-qdkUx_7RkpQB-SwlMtKMy7Fc3LQShBMMb4hu-O4hPQzeBMXaqKnIdLrsOREXSozOlyX4MxEjVtCfQ9YaBqp22FZ4rpUOmKmZYfTREfMM8YFPbU39CJFU9xa6HeTpmDi9gV5Npqp4Mv7-4h8-_Tx68lZc_7l9PPJ8XnjWsWXpgOE3nExcBitt4CdFQ7Re2msF35AOfjWuA4lWGldP9qB-9E6MXgrpe3aI_Jhr3u12hm9qxtlM-mrHGaTb3QyQf9biWGnt-la189UXKlbhbf3Cjn9WKtRPYfiqkMTMa1FcwXAxMBAVPTNI_QyrTlWf5rLQXEQHVeV4nvK5VRKxvFhGwa3Y6XeJ6lrkvouSd3Xptd_-3ho-R1dBdo9UGopbjH_mf0f2V-ENK0L</recordid><startdate>20230501</startdate><enddate>20230501</enddate><creator>Jin, Ying-yu</creator><creator>Ritthibut, Nuntinee</creator><creator>Lim, Seung-Taik</creator><creator>Oh, Su-Jin</creator><general>Springer Nature Singapore</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2025-2729</orcidid></search><sort><creationdate>20230501</creationdate><title>Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang</title><author>Jin, Ying-yu ; Ritthibut, Nuntinee ; Lim, Seung-Taik ; Oh, Su-Jin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-50e06c24920fbdb0e5b4ceedd7abd4d9e79d3ac5e70b7bc6fb92dfbc49db77b53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Antioxidants</topic><topic>Catechin</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Cosmeceuticals</topic><topic>Elastase</topic><topic>Ethanol</topic><topic>Fermentation</topic><topic>Food Science</topic><topic>Monascus</topic><topic>Nutrition</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Research Article</topic><topic>Scavenging</topic><topic>Solid state fermentation</topic><topic>Tyrosinase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jin, Ying-yu</creatorcontrib><creatorcontrib>Ritthibut, Nuntinee</creatorcontrib><creatorcontrib>Lim, Seung-Taik</creatorcontrib><creatorcontrib>Oh, Su-Jin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food science and biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jin, Ying-yu</au><au>Ritthibut, Nuntinee</au><au>Lim, Seung-Taik</au><au>Oh, Su-Jin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang</atitle><jtitle>Food science and biotechnology</jtitle><stitle>Food Sci Biotechnol</stitle><addtitle>Food Sci Biotechnol</addtitle><date>2023-05-01</date><risdate>2023</risdate><volume>32</volume><issue>6</issue><spage>813</spage><epage>822</epage><pages>813-822</pages><issn>1226-7708</issn><eissn>2092-6456</eissn><abstract>Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using
Monascus kaoliang,
either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the
M. kaoliang
-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using
M. kaoliang
was an efficient process for the utilization of CIS as a source of cosmeceuticals.</abstract><cop>Singapore</cop><pub>Springer Nature Singapore</pub><pmid>37041812</pmid><doi>10.1007/s10068-022-01225-6</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-2025-2729</orcidid><oa>free_for_read</oa></addata></record> |
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| source | SpringerLink Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central |
| subjects | Antioxidants Catechin Chemistry Chemistry and Materials Science Cosmeceuticals Elastase Ethanol Fermentation Food Science Monascus Nutrition Phenolic acids Phenols Research Article Scavenging Solid state fermentation Tyrosinase |
| title | Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang |
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