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. 2016 Jun 30;25(3):883-891.
doi: 10.1007/s10068-016-0145-0. eCollection 2016.

Monascus-mediated fermentation improves the nutricosmetic potentials of soybeans

Young-Hee Pyo  1 , Yoo-Jeong Jin  1
Affiliations

Monascus-mediated fermentation improves the nutricosmetic potentials of soybeans

Young-Hee Pyo et al. Food Sci Biotechnol. .

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.

Keywords: Monascus-fermented soybean; anti-elastase; anti-melanogenic activity; anti-tyrosinase; antioxidant.

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