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J Clin Biochem Nutr. 2008 Sep;43(2):118-25. doi: 10.3164/jcbn.2008056.

Antioxidative and antimutagenic activities of 70% ethanolic extracts from four fungal mycelia-fermented specialty rices.

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  • 1Department of Food Science and Nutrition, Kyungpook National University, 1370 Sankyuk-dong, Puk-gu, Daegu 702-701, Korea.

Abstract

The health-promoting potential of 70% ethanolic extracts of 4 rice varieties fermented with Monascus ruber, Phellinus linteus, Cordyceps sinensis and Agaricus blazei was evaluated mainly focusing on their antioxidative and antimutagenic capacities based on the following parameters: phenolic compound and phytic acid content; inhibitory activity on lipid peroxidation; scavenging activity on DPPH radical; suppressing ability on mitomycin C-induced mutagenesis in E. coli cells; and protective effect on 4-nitroquinoline oxide-triggered DNA lesion in V79 hamster cells. The fermented rice extracts were superior in overall health-promoting parameters compared to the source material. The higher antimutagenic activity of the fermented rice extracts might be in part caused by a larger amount of antioxidant constituents such as phenolic compounds or phytic acid. Of the fungal species, Monascus ruber was found to impart a marked increase in both the antioxidative and antimutagenic abilities to the source material. The current study suggests a possibility that such fermented rice may contribute to the prevention of lifestyle-related diseases such as cancer through a daily intake of rice-based diets.

KEYWORDS:

anticarcinogenesis; antimutagenesis; antioxidation; fermented rice; fungal mycelia

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