Effect of monosodium glutamate and peptone on antioxidant activity of monascal waxy corn

Kraboun K, . and Tochampa W, . and Chatdamrong W, . and Kongbangkerd T, . Effect of monosodium glutamate and peptone on antioxidant activity of monascal waxy corn. pp. 623-631. ISSN 22317546

The effects of monosodium glutamate (MSG) and peptone on antioxidant activity monacolin K and citrinin contents pigment intensity and glucosamine content of monascal waxy corn produced by Monascus purpureus TISTR 3090 at 25oC were investigated. The contents of peptone and MSG used as nitrogen sources were equated to 0.25 0.5 0.75 and 1.00 nitrogen content. The addition of MSG or peptone to waxy corn affected the Monascus fermentation leading to higher antioxidant activity pigment intensity and glucosamine content monacolin K and citrinin contents compared to the control (no nitrogen source added). The production of pigment monacolin K and citrinin contents and antioxidant activity were maximum on day 12 of fermentation while glucosamine content was maximum on day 8. The highest antioxidant activity was obtained using 12.08 MSG content which equated to 1.00 nitrogen content. Pearsons correlation coefficients of monascal waxy corn supplemented with MSG and peptone treatments gave good negative correlations with pigment intensity and DPPH IC50 value and pigment intensity and chelating ability on ferrous ions IC50. Meanwhile a good positive correlation was found between pigment intensity and monacolin K content. Therefore pigment intensity could be a good indicator for antioxidant activity of monascal waxy corn.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(02)%202013/18%20IFRJ%...

Abstract

The effects of monosodium glutamate (MSG) and peptone on antioxidant activity monacolin K and citrinin contents pigment intensity and glucosamine content of monascal waxy corn produced by Monascus purpureus TISTR 3090 at 25oC were investigated. The contents of peptone and MSG used as nitrogen sources were equated to 0.25 0.5 0.75 and 1.00 nitrogen content. The addition of MSG or peptone to waxy corn affected the Monascus fermentation leading to higher antioxidant activity pigment intensity and glucosamine content monacolin K and citrinin contents compared to the control (no nitrogen source added). The production of pigment monacolin K and citrinin contents and antioxidant activity were maximum on day 12 of fermentation while glucosamine content was maximum on day 8. The highest antioxidant activity was obtained using 12.08 MSG content which equated to 1.00 nitrogen content. Pearsons correlation coefficients of monascal waxy corn supplemented with MSG and peptone treatments gave good negative correlations with pigment intensity and DPPH IC50 value and pigment intensity and chelating ability on ferrous ions IC50. Meanwhile a good positive correlation was found between pigment intensity and monacolin K content. Therefore pigment intensity could be a good indicator for antioxidant activity of monascal waxy corn.

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Item Type:	Article
AGROVOC Term:	Msg
AGROVOC Term:	Antioxidants
AGROVOC Term:	Waxy corn
AGROVOC Term:	Monosodium glutamate
AGROVOC Term:	Glutamates
AGROVOC Term:	Citrinin
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21776

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