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KMID : 0613820170270080919
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Journal of Life Science
2017 Volume.27 No. 8 p.919 ~ p.929
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Physicochemical Characteristics and Biological Activities of Monascus-fermented Angelica gigas Nakai by Origin
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Park Kyu-Rim
Kim Young-Wan
Kim Tae-Hoon
Ahn Hee-Young
Sim So-Yeon
Kim Jung-Wook
Cho Young-Su
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Abstract
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This study investigated the biological activities and chemical characteristics of Monascus-fermented Angelica gigas Nakai (A. gigas) with a view to the development of health foods. We also investigated the effect of the cultivation region of three A. gigas cultivars, namely Sancheong, Pyeongchang, and Jecheon. After fermentation, the content of decursin and decursinol angelate was increased compared to non-fermentation; the highest content of decursin and decursinol angelate was found in non-fermentation Pyeongchang A. gigas (PA) at 615.504, 326.742 ppm and fermented Pyeongchang A. gigas (FPA) at 792.610, 429.500 ppm, respectively. The highest content of phenolic compounds, flavonoids, and minerals was found in the FPA group, in which DPPH (α,α `-diphenyl-β-picrylhydrazyl) radical scavenging activity and Fe/Cu reducing power were stronger in fermented than in non-fermented A. gigas. The FPA group in particular showed the highest activity. We measured nitric oxide (NO) production from lipopolysaccharide-induced RAW 264.7 cells and the inhibition of cancer cell proliferation. The inhibition of activity of NO production and cancer cell (MCF-7 and Hep3B) viability was significantly decreased in the FPA group. The results suggest that FPA may be highly useful as a health food. Overall, the study provides basic data for understanding the biological activities and chemical characteristics of A. gigas fermented by Monascus purpureus for the development of health foods.
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KEYWORD
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Angelica gigas Nakai, cultivation region, decursin, Monascus purpureus, fermentation
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