Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant Properties of Red Yeast Rice (Monascus purpureus) Extracts

홍국쌀(Monascus purpureus) 추출물의 항산화 작용

  • Kwon, Chong-Suk (Dept. of Food Science and Nutrition, Andong National University)
  • 권정숙 (안동대학교 생활과학대학 식품영양학과)
  • Received : 2012.01.06
  • Accepted : 2012.02.02
  • Published : 2012.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

Red yeast rice (RER) has been used in China for centuries for its medicinal properties and is an increasingly popular alternative lipid-lowering treatment. This study was carried out to estimate the antioxidant properties of RER extracts. The ethyl acetate extract exhibited the DPPH radical scavenging activity of 85% at 0.2 mg/mL and $IC_{50}$ 0.13 mg/mL. A significant proportion of hydroxyl radicals in a cuvette were scavenged: 44.2% at 2.5 ${\mu}g$/mL, 74.1% at 5.0 ${\mu}g$/mL, and >100% at 10 ${\mu}g$/mL. The $HepG_2$ cells pre-treated with RER ethyl acetate extract reduced the hydroxyl radicals significantly compared to the control cells. Oxidative DNA damage was measured using a Comet assay. The RER ethyl acetate extract did not induce any DNA damage per se, and appeared to enhance the resistance to DNA damage caused by an oxidant challenge with $H_2O_2$, whereas lovastatin increased the level of DNA damage in the cells in both the unstressed (no oxidant) and those stressed with $H_2O_2$. The relative gene expression of the antioxidant enzymes in $HepG_2$ cells were also affected by the RER ethyl acetate extract. The $HepG_2$ cells were pre-incubated with the RER ethyl acetate extract, and then stressed with $H_2O_2$ or left unstressed (no oxidant). In the unstressed cells, superoxide dismutase (Cu/Zn SOD) and glutathione peroxidase (GPx) were increased significantly 3.25-fold and 2.67-fold, respectively, whereas in the stressed cells, the catalase (CAT) level was increased by 4.64-fold and 7.0-fold at 5 ${\mu}g$/mL and 10 ${\mu}g$/mL, respectively, compared to those of the control. From these results, RER appears to be effective in suppressing oxidative stress.

홍국쌀 추출물의 항산화 작용을 DPPH radical 및 hydroxyl radical 소거능, 간암 세포에서의 산화적 DNA 손상과 항산화 효소의 유전자 발현에 미치는 영향으로 분석하였다. 홍국쌀 추출물의 DPPH radical 소거능은 ethyl acetate 추출물, methanol 추출물, butanol 추출물 순이었으며, ethyl acetate 추출물의 DPPH radical 소거능은 0.2 mg/mL에서 85%, $IC_{50}$는 0.13 mg/mL로 나타났다. Ethyl acetate 추출물의 hydroxyl radical 소거능을 DCF fluorescence로 측정한 결과, cuvette에서는 2.5 ${\mu}g$/mL에서 44.2%, 5.0 ${\mu}g$/mL 74.1%, 10.0 ${\mu}g$/mL >100%로 나타났고, $HepG_2$ cell에서는 ethyl acetate 추출물로 전처리한 세포의 radical이 $H_2O_2$로만 처리한 세포에 비해 유의적으로 감소하였다. 홍국쌀 ethyl acetate로 전처리한 세포의 DNA 손상이 $H_2O_2$로만 처리한 세포에 비해 유의적으로 낮았으며, 추출물 대신 lovastatin을 처리한 세포는 DNA 손상이 증가하는 것으로 나타났다. 항산화 효소 유전자의 상대적 발현 정도를 측정한 결과, 산화 스트레스 없이 ethyl acetate 추출물로 전처리한 세포에서는 SOD와 GPx가 control에 비해 각각 3.25배, 2.67배 유의적으로 증가하였으며, 추출물로 전처리한 후 산화 스트레스에 노출시킨 세포에서는 CAT가 control에 비해 5 ${\mu}g$/mL에서 4.64배, 10 ${\mu}g$/mL에서 7.0배 유의적으로 증가하였다.

Keywords

References

  1. Halliwell B, Gutteridge JMC, Cross CE. 1992. Free radicals, antioxidants, and human disease: Where are we now? J Lab Clin Med 119: 598-620.
  2. Ma J, Li Y, Ye Q, Li J, Hua Y, Ju D, Zhang D, Cooper R, Chang M. 2000. Constituents of red yeast rice, a traditional chinese food and medicine. J Agric Food Chem 48: 5220-5225. https://doi.org/10.1021/jf000338c
  3. Wang J, Lu Z, Chi J. 1997. A multi-center clinical trial of the serum lipid lowering effects of a Monascus purpureus (red yeast) rice preparation from traditional Chinese medicine. Curr Ther Res 58: 964-978. https://doi.org/10.1016/S0011-393X(97)80063-X
  4. Li CL, Zhu Y, Wang Y. 1998. Monascus purpureus-fermented rice (red yeast rice): a natural food product that lowers blood cholesterol in animal models of hypercholesterolemia. Nutr Res 18: 71-81. https://doi.org/10.1016/S0271-5317(97)00201-7
  5. Heber D, Yip I, Ashley JM. 1999. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. Am J Clin Nutr 69: 231-236.
  6. Martinkova L, Patakova-Juzlova P, Krent V, Kucerova Z, Havlicek V, Olsovsky P. 1999. Biological activities of oligoketide pigments of Monascus purpureus. Food Addit Contam 16: 15-24. https://doi.org/10.1080/026520399284280
  7. Akihisa T, Tokuda H, Yasukawa K, Ukiya M, Kiyota A, Sakamoto N. 2005. Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects. J Agric Food Chem 53: 562-565. https://doi.org/10.1021/jf040199p
  8. Taira J, Miyagi C, Aniya Y. 2002. Dimerumic acid as an antioxidant from the mold, Monascus anka: the inhibition mechanisms against lipid peroxidation and hemeproteinmediated oxidation. Biochem Pharmacol 63: 1019-1026. https://doi.org/10.1016/S0006-2952(01)00923-6
  9. Lee CL, Wang JJ, Kuo SKL, Pan TM. 2006. Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent-monacolin K and anti-inflammation agent-monascin. Appl Microbiol Biotechnol 72: 1254-1262. https://doi.org/10.1007/s00253-006-0404-8
  10. Cheng C, Pan TM. 2011. Protective effect of Monascus-fermented red mold rice against alcoholic liver disease by attenuating oxidative stress and inflammatory response. J Agric Food Chem 59: 9950-9957. https://doi.org/10.1021/jf202577t
  11. Lee CL, Wang JJ, Pan TM. 2008. Red mold rice extract represses amyloid beta peptide-induced neurotoxicity via potent synergism of anti-inflammatory and antioxidative effect. Appl Microbiol Cell Physiol 79: 829-841.
  12. Iskra B, Zivko M, Kes P. 2005. Rhabdomyolysis as a side effect of simvastatin treatment. Acta Med Croatica 59: 325-328.
  13. Hatano T, Kagawa H, Yasuhara T, Okuda T. 1988. Two new flavonoids and other constituents in licorice root: their relative astringency and radical scavenging effects. Chem Pharm Bull 36: 2090-2097. https://doi.org/10.1248/cpb.36.2090
  14. Shao ZH, Li CQ, Vanden Hoek TL, Becker LB, Schumacker PT, Wu JA, Attele AS, Yuan CS. 1999. Extract from Scutellaria baicalensis Georgi attenuates oxidant stress in cardiomyocytes. J Mol Cell Cardiol 31: 1885-1895. https://doi.org/10.1006/jmcc.1999.1021
  15. Royall JA, Ischiropoulos H. 1993. Evaluation of 2,7-dichlorofluorescin and dihydrorhodamine 123 as fluorescent probes for intracellular H2O2 in cultured endothelial cells. Arch Biochem Biophys 301: 348-355.
  16. Singh NP, McCoy MT, Tice RR, Schneider EL. 1998. A simple technique for quantitation of low levels of DNA damage in individual cells. Exp Cell Res 175: 184-191.
  17. Livak KJ, Schmittgen TD. 2001. Analysis of relative gene expression data using real-time quantitative PCR and the $2-^{{\Delta}{\Delta}CT}$ method. Methods 25: 402-408. https://doi.org/10.1006/meth.2001.1262
  18. Yang JH, Tseng YH, Lee YL, Mau JL. 2006. Antioxidant properties of methanolic extracts from monascal rice. LWT-Food Sci Technol 39: 740-747. https://doi.org/10.1016/j.lwt.2005.06.002
  19. Juzlova P, Martinkova L, Kren V. 1996. Secondary metabolites of the fungus Monascus: a review. J Ind Microbiol 16: 163-170. https://doi.org/10.1007/BF01569999
  20. Rhyu MR, Kim DK, Kim HY, Kim BK. 2000. Nitric oxidemediated endothelium-dependent relaxation of rat thoracic aorta induced by aqueous extract of red rice fermented with Monascus ruber. J Ethnopharmacol 70: 29-34. https://doi.org/10.1016/S0378-8741(99)00132-4
  21. Pastor N, Weinstein H, Jamison E, Brenowitz M. 2000. A detailed interpretation of OH radical footprints in a TBP-DNA complex revels the role of dynamics in the mechanism of sequence-specific binding. J Mol Biol 304: 55-68. https://doi.org/10.1006/jmbi.2000.4173
  22. Halliwell B. 2002. Effect of diet on cancer development: is oxidative DNA damage a biomarker? Free Radic Biol Med 32: 968-974. https://doi.org/10.1016/S0891-5849(02)00808-0
  23. Totter JR. 1980. Spontaneous cancer and its possible relationship to oxygen metabolism. Proc Natl Acad Sci USA 77: 1763-1767. https://doi.org/10.1073/pnas.77.4.1763
  24. Ames BN, Shigenaga MK, Hagen TM. 1993. Oxidants, antioxidants and the degenerative disease of aging. Proc Natl Acad Sci USA 90: 7915-7922. https://doi.org/10.1073/pnas.90.17.7915
  25. Thompson HJ, Heimendinger J, Haegele A, Sedlack SM, Gillette C, O'Neill C, Wolfe P, Conry C. 1999. Effect of increased vegetable and fruit consumption on markers of oxidative cellular damage. Carcinogenesis 20: 2261-2266. https://doi.org/10.1093/carcin/20.12.2261
  26. Yasukawa K, Takahashi M, Yamanouchi S, Takido M. 1996. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 53: 247-249. https://doi.org/10.1159/000227568
  27. Hong MY, Seeram NP, Shang Y, Heber D. 2008. Anticancer effects of Chinese red yeast rice versus monacolin K alone on colon cancer cells. J Nutr Biochem 19: 448-458. https://doi.org/10.1016/j.jnutbio.2007.05.012
  28. Mohan-Kumari HP, Dhale MA, Akhilender Naidu K, Vijayalakshmi G. 2011. Antioxidant effect of red mould rice in hypercholesterolemic Wistar male rats. Cell Biochem Funct 29: 597-602. https://doi.org/10.1002/cbf.1793
  29. Lee CL, Hung HK, Wang JJ, Pan TM. 2007. Red mold dioscorea has greater hypolipidemic and antiatherosclerotic effect than traditional red mold rice and unfermented dioscorea in hamsters. J Agric Food Chem 55: 7162-7169. https://doi.org/10.1021/jf071293j
  30. Dey A, Cederbaum AI. 2006. Alcohol and oxidative liver injury. Hepatology 43: s63-s74. https://doi.org/10.1002/hep.20957

Cited by

  1. Effect of Red Yeast (Monascus purpureus) Rice Supplemented Diet on Lipid Profiles and Antioxidant Activity in Hypercholesterolemic Rats vol.43, pp.1, 2014, https://doi.org/10.3746/jkfn.2014.43.1.016
  2. Antioxidative Effect of Fermented Rhynchosia nulubilis in Obese Rats vol.30, pp.4, 2015, https://doi.org/10.13103/JFHS.2015.30.4.383
  3. Study on Monascus Strains and Characteristic for Manufacturing Red Yeast Rice with High Production of Monacolin K vol.59, pp.2, 2014, https://doi.org/10.7740/kjcs.2014.59.2.167
  4. Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update vol.40, pp.1, 2014, https://doi.org/10.1016/j.tifs.2014.08.002
  5. Antioxidant Activity of Ethanol Extract of Red Yeast Rice and its Fractionation Products vol.12, pp.2, 2018, https://doi.org/10.3923/rjphyto.2018.52.59
  6. 밀가루를 대체한 다양한 종류의 쌀가루 머핀의 품질특성 및 항산화 효과 vol.49, pp.5, 2012, https://doi.org/10.9721/kjfst.2017.49.5.567
  7. 홍국쌀을 첨가한 두부 셰이크의 제조기술 vol.24, pp.7, 2012, https://doi.org/10.11002/kjfp.2017.24.7.942
  8. Monascus sp. BHN-MK로 발효생산한 홍국 에탄올 추출물의 Raw 264.7 대식세포에 있어 친-염증성 iNOS와 COX-2 단백질 발현 억제 효과 vol.30, pp.4, 2020, https://doi.org/10.5352/jls.2020.30.4.352
  9. 홍국색소의 항산화 활성 및 조골세포 분화에 미치는 영향 vol.30, pp.5, 2020, https://doi.org/10.5352/jls.2020.30.5.468