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Physiological Activity of Roasted Coffee prepared from Fermented Green Coffee Bean with Monascus ruber Mycelium

홍국균(Monascus ruber) 균사체-커피생두 발효물로부터 조제된 원두커피의 생리활성

  • Kim, Hoon (Dept. of Integrated Biomedical and Life Science, Korea University) ;
  • Suh, Hyung-Joo (Dept. of Integrated Biomedical and Life Science, Korea University) ;
  • Shin, Ji-Young (CosisBio Limited Cooperation) ;
  • Hwang, Jong-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yu, Kwang-Won (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 김훈 (고려대학교 의생명융합과학과) ;
  • 서형주 (고려대학교 의생명융합과학과) ;
  • 신지영 ((주)코시스바이오) ;
  • 황종현 (한국교통대학교 식품영양학과) ;
  • 유광원 (한국교통대학교 식품영양학과)
  • Received : 2015.12.23
  • Accepted : 2016.01.31
  • Published : 2016.02.29

Abstract

To enhance the physiological activities of roasted coffee (RC), 30 kinds of green coffee beans (GCB) with different cultivating areas and varieties were fermented with Monascus ruber mycelium (MR) by solid-state culture. After the dried MR-fermented GCB was subjected medium roasting, each RC was extracted with hot-water. Among the hot-water extracts, the highest yield was the hot-water extract of RC from MR-fermented Indonesia Mandheling GCB (15.5%). However, the hot-water extract of RC from MR-fermented Ethiopia Sidamo GCB showed significantly higher polyphenolic contents (3.08 mg GAE/100 mg) and ABTS free radical scavenging activity (25.41 mg AEAC/100 mg). Meanwhile, the hot-water extract of RC from MR-fermented Vietnam Robusta GCB showed not only the effective inhibition of $TNF-{\alpha}$ level (73.7% inhibition of LPS-stimulated control) from LPS-stimulated RAW 264.7 cells but also significant inhibition of lipogenesis (63.5% inhibition of lipid differentiation control) in 3T3-L1 pre-adipose cells. In conclusion, these results suggest that roasted coffees from Ethiopia Sidamo and Vietnam Robusta green coffee beans fermented with Monascus ruber mycelium using solid-state culture could have industrial applications as functional coffee beverages.

Keywords

References

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