Metabolomics-Based Optimal Koji Fermentation for Tyrosinase Inhibition Supplemented with Astragalus Radix

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The present study was focused on improving the quality of rice koji by fermentation with a selected <i>Aspergillus oryzae</i> strain and a plant Astragalus radix. <i>A. oryzae</i> KCCM 60345 was used as main inoculant and the Astragalus radix was added as supplement in rice koji preparation. LC-MS based metabolite analysis and tyrosinase inhibitory activities were studied for different time periods. <i>A. oryzae</i> KCCM 60345 fermented rice koji supplemented with Astragalus showed higher tyrosinase inhibition activity at 4 d of fermentation and metabolite analysis with PCA and PLS-DA indicated differences in kojic acid, calycosin-7-<i>O</i>-β-<small>D</small>-glucoside, ononin, calycosin, and formononetin as compared with other forms of rice koji fermentation. By correlation analysis between metabolites and tyrosinase inhibitory activity, calycosin and kojic acid were identified as major tyrosinase inhibitors. Based on these results, we concluded that <i>A. oryzae</i> KCCM 60345 supplemented with Astragalus radix is useful for whitening effects, and we identified optimal conditions for rice koji preparation.

収録刊行物

  • Bioscience, biotechnology, and biochemistry

    Bioscience, biotechnology, and biochemistry 76(5), 863-869, 2012-05-23

    公益社団法人 日本農芸化学会

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各種コード

  • NII論文ID(NAID)
    10030752313
  • NII書誌ID(NCID)
    AA10824164
  • 本文言語コード
    ENG
  • 資料種別
    ART
  • ISSN
    09168451
  • NDL 記事登録ID
    023681787
  • NDL 請求記号
    Z53-G223
  • データ提供元
    CJP書誌  NDL  J-STAGE 
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