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KMID : 1134820160450010149
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 1 p.149 ~ p.154
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Effect of Unpolished Rice Vinegar Containing Monascus-Fermented Soybean on Inhibitory Activities of Tyrosinase and Elastase
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Hwang Ji-Young
Cho Ho-Youn
Pyo Young-Hee
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Abstract
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Cosmeceutical potentials of unpolished rice vinegars containing different amounts of Monascus-fermented soybean powder (soy-koji) were investigated. Four different vinegar types were prepared using 0, 10, 30, and 50% soy-koji addition. Soy-koji vinegar showed stronger cosmeceutical properties, in terms of tyrosinase and elastase inhibitory activities as well as antioxidant capacities, than unpolished rice vinegars (P<0.05). Bioactive effects of soy koji vinegar increased with increasing concentrations of total phenolics and isoflavone aglycones (P<0.05). Results indicate that unpolished rice vinegar supplemented with soy-koji can be an efficient strategy to improve bioactivities in vinegar with associated enhancement of cosmeceutical functionality.
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KEYWORD
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Monascus sp., soy-koji vinegar, cosmeceutical potentials, isoflavone aglycone
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