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KMID : 0380620140460010079
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 1 p.79 ~ p.86
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The Pharmacological Activity of Coffee Fermented Using Monascus purpureus Mycelium Solid-state Culture Depends on the Cultivation Area and Green Coffees Variety
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Kim Hoon
Yu Kwang-Won
Lee Jun-Soo
Baek Gil-Hun
Shin Ji-Young
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Abstract
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In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhancethe physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activitythan non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterizethe various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP)mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety,were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee wasmedium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derivedfrom MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higherpolyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) freeradical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison toother MP-fermented coffees at 1,000 μg/mL, MP-Robusta coffee showed not only the most effective inhibition of tumornecrosis factor-α (TNF-α) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells),but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). Inconclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenableto industrial applications as a functional coffee beverage or material.
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KEYWORD
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Monascus purpureus, solid-state culture, pharmacological activity, arabica coffee, robusta coffee
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