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- Title
茯苓固態發酵米糠產物之活性成分和抑制酪胺酸酶之研究.
- Authors
劉祖寧; 陳淑德
- Abstract
Poria cocos is a traditional Chinese medicinal fungus, the main bioactive compounds are polysaccharides and triterpenoids. According to the pharmacological studies, it has several effects such as immunoregulation, anti-oxidant, anti-inflammatory, and inhibiting tyrosinase. The objectives of this study were (1) to use the stabilization of rice bran by radio frequency and brown rice as a medium to cultivate P. cocos solid-state fermented product for 4 weeks, and then use microwave-assisted extraction with water and ethanol as solvents to analyze the active compounds and antioxidant activity, (2) to perform tyrosinase inhibition kinetics and mechanism with different concentrations of extracts. The results showed that when using rice bran as a medium, the fermented product contains more mycelium about 9.75% and higher triterpenes, flavonoids, and total polyphenols after microwave-assisted extraction. Therefore, rice bran superior to brown rice, the P. cocos can use the ingredients in the rice bran and producing the active compounds to make better antioxidant activities. When using 50~200 μg/mL water and ethanol extracts from P. cocos solid-state fermented rice bran and brown rice product for in vitro tyrosinase inhibition, at the concentration of 200 μg/mL water and ethanol extracts from P. cocos fermented rice bran product had better inhibition 27.76% and 34.63%, respectively. The water extract and ethanol extract from P. cocos solid-state fermented rice bran for tyrosinase were noncompetitive and uncompetitive inhibition compounds, respectively.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2021, Vol 59, Issue 3, p77
- ISSN
1605-2471
- Publication type
Article
- DOI
10.6578/TJACFS.202109_59(3).0002