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KMID : 0380620150470030409
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 3 p.409 ~ p.412
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Effect of Monascus-Fermentation on the Content of Bioactive Compounds in White and Black Soybeans
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Jin Yoo-Jeong
Pyo Young-Hee
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Abstract
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Changes in the contents of mevinolins (natural statins, 0-568.18 μg), coenzyme Q10 (CoQ10, 26.41-65.59 μg), and tocopherols (232.80-312.87 μg/g dry weight) in Monascus-fermented soybean were determined using HPLC. Significant increases (p<0.05) in mevinolins and CoQ10 were obtained in Monascus-fermented soybean after 20 days of fermentation compared with unfermented soybean (0 days), whereas no significant change (p>0.05), or a slight decrease, in tocopherols was observed. The results indicate that Monascus-fermentation has great potential for enriching mevinolin and CoQ10 in soybeans.
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KEYWORD
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Monascus sp., soybean, mevinolin, coenzyme Q10, tocopherol
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