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Immunomodulatory activities and antioxidant properties of polysaccharides from Monascus‐fermented products in vitro

Tseng, Kuo‐Chuan, Fang, Tony J, Chiang, Shen‐Shih, Liu, Chin‐Feng, Wu, Cheng‐Lun, Pan, Tzu‐Ming
Journal of the science of food and agriculture 2012 v.92 no.7 pp. 1483-1489
Dioscorea, Monascus purpureus, antioxidant activity, antioxidants, cell proliferation, cuisine, dietary supplements, food coloring, lipid peroxidation, nitric oxide, polysaccharides, red rice
BACKGROUND: Monascus‐fermented products have featured in Chinese cuisine for thousands of years and are widely used as food colourants and dietary materials in many Asian countries. Rice and dioscorea fermented with Monascus purpureus NTU 568 have health‐promoting attributes in vitro and in vivo. The aim of this study was to investigate the immunomodulatory and antioxidant effects of polysaccharides from red mould rice (RMRP) and red mould dioscorea (RMDP) in Raw 264.7 cells. RESULTS: The results showed the antioxidant capabilities (including scavenging, chelating, inhibition of lipid peroxidation, and reducing power) of RMRP and RMDP at a concentration of 10 mg mL−1. RMRP and RMDP also stimulated cell proliferation, nitric oxide production, phagocytosis and cytokine production (including IL1‐β, IL‐6 and TNF‐α) in Raw 264.7 cells. CONCLUSION: These findings demonstrate that RMRP and RMDP have antioxidant and immunomodulation potential to be developed as novel dietary supplements.