Taste Quality of Monascal Adlay

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 8, 2004, Pages 2297-2300

  Tseng, Yu Hsiu ^a   Yang, Joan Hwa ^b   Chang, Hui Ling ^a   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

Author keywords

5 nucleotides; Adlay; Free amino acids; Monascal adlay; Monascus; Soluble sugars

Indexed keywords

ARABINITOL; FAT; GALACTOSE; GLUCOSE; NUCLEOTIDE; POLYOL; PROTEIN; SUGAR;

ARTICLE; ASH; CARBOHYDRATE ANALYSIS; FERMENTATION; FIBER; MONASCUS PURPUREUS; RICE; TASTE;

AMINO ACIDS; COIX; FERMENTATION; FOOD HANDLING; GALACTOSE; GLUCOSE; MONASCUS; POLYMERS; SUGAR ALCOHOLS; TASTE;

FRAXINUS; MONASCUS; MONASCUS PURPUREUS;

EID: 1842783687     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035421p     Document Type: Article

References (37)

1. Bau, Y. S.; Mo, C. F. The uses and culturing methods of Monascus purpureus Went. New Asia Coll. Acad. Annu. 1975, 17, 335-357.
2. Alberts, A. W.; Chen, J.; Kuron, G.; Hunt, V.; Huff, J.; Hoffman, C.; Rothrock, J.; Lopez, M.; Joshua, H.; Harris, E.; Patchett, A.; Monaghan, R.; Currie, S.; Stapley, E.; Albers-Schnoberg, G.; Hensens, O.; Hirschfield, J.; Hoogsteen, K.; Liesch, J.; Springer, J. P. Mevinolin, a higher potent competitive inhibitor of hydroxymethylglutaryl-coenzyme A reductase. Proc. Natl. Acad. Sci. U.S.A. 1980, 77, 3957-3961.
3. Aniya, Y.; Yokomakura, T.; Yonamine, M.; Nagamine, T.; Nakanishi, H. Protective effect of the mold Monascus anka against acetaminophen-induced liver toxicity in rats. Jpn. J. Pharmacol. 1998, 78, 79-82.
4. Aniya, Y.; Ohtani I. I.; Higa, T.; Miyagi, C.; Gibo, H.; Shimabukuro, M. ; Nakanishi, H.; Taira, J. Dimerumic acid as an antioxidant of the mold, Monascus anka. Free Radical Biol. Med. 2000, 28, 999-1004.
5. Endo, A.; Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. J. Antibiot. 1979, 32, 852-854.
6. Endo, A.; Monacolin K. A new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. J. Antibiot. 1980, 33, 334-336.
7. Izawa, S.; Harada, N.; Watanabe, T.; Kotokawa, N.; Yamamoto, A.; Hayatsu, H.; Arimoto-Kobayashi, S. Inhibitory effects of food-coloring agents derived from Monascus on the mutagenicity of heterocyclic amines. J. Agric. Food Chem. 1997, 45, 3980-3984.
8. Kohama, Y.; Matsumoto, S.; Mimura, T.; Tanabe, N.; Inada, A.; Nakanishi, T. Isolation and identification of hypotensive principles in red-mold rice. Chem. Pharm. Bull. 1987, 35, 2484-2489.
9. Kushiro, T.; Hashida, J.; Kawamura, H.; Mitsubayashi, H.; Saito, T.; Suzuki, Y.; Takahashi, N.; Ishii, T.; Kimura, T.; Tsuji, K.; Tanabe, N.; Asano, K.; Abe, S.; Tarui, S. Clinical effects of benikoji in mild essential hypertension-a multi-center double-blind comparison with placebo. Nippon Jinzo Gakkai Shi 1996, 38, 625-633.
10. Tsuji, K.; Ichikawa, T.; Tanabe, N.; Abe, S.; Tarui, S.; Nakagawa, Y. Effects of two kinds of koji on blood pressure in spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi 1992, 66, 1241-1246.
11. Yasukawa, K.; Takahashi, M.; Yamanouchi, S.; Takido, M. Inhibitory effect of oral administration of Monascus pigment on tumor promotion in two-stage carcinogenesis in mouse skin. Oncology 1996, 53, 247-249.
12. Tobert, J. A.; Bell, G. D.; Birtwell, J.; James, I.; Kukovetz, W. R.; Pryor, J. S.; Buntinx, A.; Holmes, I. B.; Chao, Y. S.; Bolognese, J. A. Cholesterol-lowering effect of mevinolin, an inhibitor of 3-hydroxy-3-methyl-glutaryl-coenzyme A reductase, in healthy volunteers. J. Clin. Invest. 1982, 68, 913-919.
13. Chiang, W.; Cheng, C. Y.; Chiang, M. T.; Chung, K. T. Effects of dehulled adlay on the culture of some microbiota and their metabolism in the gastrointestinal tract of rats. J. Agric. Food Chem. 2000, 48, 829-832.
14. Kondo, Y.; Nakajima, K.; Nozoe, S.; Suzuki, S. Isolation of ovulatory-active substances from crops of Job's tears (Coix lachryma-jobi L. var. mayuen (Roman.) Stapf.). Chem. Pharm. Bull. 1988, 36, 3147-3152.
15. Kuo, C. C.; Shih, M. C.; Kuo, Y. H.; Chiang, W. Antagonism of free-radical-induced damage of adlay seed and its antiproliferative effect in human histolytic lymphoma U937. J. Agric. Food Chem. 2000, 49, 1564-1570.
16. Otsuka, H.; Hirai, Y.; Nagao, T.; Yamaski, K. Antiinflammatory activity of benzoxaninoids from roots of Coix lachryma-jobi L. var. mayuen. J. Nat. Prod. 1988, 51, 74-79.
17. Tsai, C. E.; Yang, L. J.; Hsu, H. C. Ingestion of adlay may reduce liver fat accumulation in hamsters of fed high fat diets. Food Sci. (Taipei, ROC) 1999, 26, 265-276.
18. Yang, L. J.; Tsai, C. E. Effect of adlay on plasma lipids in hamsters. Food Sci. (Taipei, ROC) 1998, 25, 265-276.
19. Tanimura, A. Studies on the antitumor component in the seeds of Coix lachryma-jobi L. var. mayuen (Roman.) Stapf. II. The structure of coixenolide. Chem. Pharm. Bull. 1961, 9, 47-53.
20. Ukita, T.; Tanimura, A. Browning reaction products produced by the reaction between sugars and amino acids. VII. Decomposition of lipid hydroperoxide by the browning products. Nippon Shokuhin Kogyo Gakkaishi 1961, 15, 187-191.
21. Chang, H. L. Evaluation of taste quality, antioxidant properties and storage stability of monascal adlay. Master's Thesis, National Chung-Hsing University, Taichung, Taiwan, 2001.
22. Litchfield, J. H. Morel mushroom mycelium as a food flavoring material. Biotechnol. Bioeng. 1967, 9, 289-304.
23. AOAC. Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists: Washington, DC, 1990.
24. Ajlouni, S. O.; Beelman, R. B.; Thompson, D. B.; Mau, J.-L. Changes in soluble sugars in various tissues of cultivated mushrooms, Agaricus bisporus, during postharvest storage. In Food Flavors; Charalambous, G., Ed.; Elsevier: Amsterdam, 1995; pp 1865-1880.
25. Mau, J.-L.; Chyau, C.-C.; Li, J.-Y.; Tseng, Y.-H. Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity. J. Agric. Food Chem. 1997, 45, 4726-4729.
26. Taylor, M. W.; Hershey, R. A.; Levine, R. A.; Coy, K.; Olivelle, S. Improved method of resolving nucleotides by reverse-phase high performance liquid chromatography. J. Chromatogr. 1981, 219, 133-139.
27. Steel, R. G.; Torrie, J. H.; Dickey, D. A. Principles and Procedures of Statistics: A Biometrical Approach; McGraw-Hill: Singapore, 1997.
28. Michalenko, G. O.; Hohl, H. R.; Rast, D. Chemistry and architecture of the mycelial wall of Agaricus bisporus. J. Gen. Microbiol. 1976, 92, 251-262.
29. Chan, H.-Y.; Chen, M.-H.; Yuan, G.-F. Fungal chitosan. Fungal Sci. 2001, 16 (1, 2), 39-52.
30. Synowiecki, J.; Al-Khateeb, N. A. A. Q. Mycelia of Mucor rouxii as a source of chitin and chitosan. Food Chem 1997, 60, 605-610.
31. Tsai, C.-M.; Chiang, W. Extrusion-cooking processing of Job's tears flour. J. Chin. Agric. Chem. Soc. 1993, 31, 490-496.
32. Ma, J.; Li, Y.; Ye, Q.; Li, J.; Hua, Y.; Ju, D.; Zhang, D.; Cooper, R.; Chang, M. Constituents of red yeast rice, a traditional Chinese food and medicine. J. Agric. Food Chem. 2000, 48, 5220-5225.
33. Solms, J. Nonvolatile compounds and the flavor of foods. In Gustation and Olfaction; Ohloff, G., Thomas, A. F., Eds.; Academic Press: New York, 1971.
34. Komata, Y. The taste and constituents of foods. Nippon Shokuhin Kogyo Gakkaishi. 1969, 3, 26.
35. Yamaguchi, S. The umami taste. In Food Taste Chemistry; Boudreau, J. C., Ed.; ACS Symposium Series 115; American Chemical Society: Washington, DC, 1979; pp 33-51.
36. Yamaguchi, S.; Yoshikawa, T.; Ikeda, S.; Ninomiya, T. Measurement of the relative taste intensity of some a-amino acids and 5′-nucleotides. J. Food Sci. 1971, 36, 846-849.
37. Blanc, P. J.; Laussac, J. P.; Le Bars, J.; Le Bars, P.; Loret, M. O.; Pareilleux, A.; Prome, D.; Prome, J. C.; Santerre, A. L.; Goma, G. Characterization of monascidin A from Monascus as citrinin. Int. J. Food Microbiol. 1995, 27, 201-213.