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Monascus-mediated fermentation improves the nutricosmetic potentials of soybeans

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Abstract

The potential nutricosmetic activities and compositional changes of 80% ethanol extracts of white soybean (MFWS) and black soybean (MFBS) fermented with Monascus pilosus KCCM 60084 at 30°C for 30 days were investigated. Monascus-fermented soybean extracts (MFSEs) showed stronger nutricosmetic potentials in terms of antioxidant as well as tyrosinase and elastase inhibitory activities compared to those of unfermented soybean extracts (p<0.05). Extracts (50mg/mL) from MFBS inhibited the α-melanocyte stimulating hormone (α-MSH)-induced melanogenesis in B16F10 cells more potently than arbutin. HPLC/MS analysis demonstrated that aglycone isoflavones and coenzyme Q10 (CoQ10) levels increased about 33.4- and 3.0-fold in the MFSEs after 20 days of fermentation, respectively. A linear correlation (r 2=0.67 to 0.99) between nutricosmetic activity and concentrations of CoQ10, genistein, and daidzein, which are commonly associated with nutraceutical effects, was observed. Results indicate that Monascus-mediated fermentation can be an efficient strategy to improve nutricosmetic functionality of soybeans.

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  1. Department of Food and Nutrition, Sungshin Women’s University, Seoul, 01133, Korea

    Young-Hee Pyo & Yoo-Jeong Jin

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  1. Young-Hee Pyo
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Pyo, YH., Jin, YJ. Monascus-mediated fermentation improves the nutricosmetic potentials of soybeans. Food Sci Biotechnol 25, 883–891 (2016). https://doi.org/10.1007/s10068-016-0145-0

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