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Antihypertensive effect of the soybean paste fermented with the fungus Monascus

2002; Wiley; Volume: 37; Issue: 5 Linguagem: Inglês

10.1046/j.1365-2621.2002.00599.x

1365-2621

Mee‐Ra Rhyu, Eun Young Kim, Jin‐Su Han,

Fungal Biology and Applications

International Journal of Food Science & TechnologyVolume 37, Issue 5 p. 585-588 Antihypertensive effect of the soybean paste fermented with the fungus Monascus Mee-Ra Rhyu, Mee-Ra Rhyu Food Chemistry and Biotechnology Division, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-ku, Seongnam-si, Gyeonggi-do 463-420, South Korea,Search for more papers by this authorEun-Young Kim, Eun-Young Kim Food Chemistry and Biotechnology Division, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-ku, Seongnam-si, Gyeonggi-do 463-420, South Korea,Search for more papers by this authorJin-Su Han, Jin-Su Han Department of Laboratory Animal Research, Samsung Biomedical Research Institute, Seoul, South KoreaSearch for more papers by this author Mee-Ra Rhyu, Mee-Ra Rhyu Food Chemistry and Biotechnology Division, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-ku, Seongnam-si, Gyeonggi-do 463-420, South Korea,Search for more papers by this authorEun-Young Kim, Eun-Young Kim Food Chemistry and Biotechnology Division, Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-ku, Seongnam-si, Gyeonggi-do 463-420, South Korea,Search for more papers by this authorJin-Su Han, Jin-Su Han Department of Laboratory Animal Research, Samsung Biomedical Research Institute, Seoul, South KoreaSearch for more papers by this author First published: 06 June 2002 https://doi.org/10.1046/j.1365-2621.2002.00599.xCitations: 8 Mee-Ra Rhyu Fax: +82 31 709 9876 e-mail: [email protected] Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL References 1 Bau, Y.S. & Mo, C.F. (1975). The uses and culturing met hods of Monascus purpureus Went. New Asia College Academy Annual, 17, 335– 357. 2 Endo, A. (1979). Monacolin K, a new hypocholesterolemic agent produced by a Monascus species. Journal of Antibiotics, 32, 852– 854. 3 Endo, A. (1980). Monacolin K, a new hypocholesterolemic agent that specifically inhibits 3-hydroxy-3-methylglutaryl coenzyme A reductase. Journal of Antibiotics, 33, 334– 336. 4 Han, Y.S., Lucas, J. & Kunz, B. (1993). Traditional Korean fermented foods (Review). Chemie Mikrobiologie Technologie der Lebensmittel, 15, 150– 160. 5 Hever, D., Yip, I., Ashley, J.M., Elashoff, D.A., Elashoff, R.M. & Go, V.M.W. (1999). Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement. American Journal of Clinical Nutrition, 69, 231– 236. 6 Inoue, K., Mukaiyama, Y., Tsuji, K. et al. (1995). Effect of beni-koji extracts on blood pressure in primary hypertensive volunteers. Japanese Journal of Nutrition, 53, 263– 271. 7 Kim, E.Y. & Rhyu, M.R. (2000). The chemical properties of Doenjang prepared by Monascus koji. Korean Journal of Food Science and Technology, 32, 1114– 1121. 8 Kohama, Y., Matsumoto, S., Mimura, T., Tanabe, N., Inada, A. & Hakanishi, T. (1987). Isolation and identification of hypotensive principles in red-mold-rice. Chemical and Pharmaceutical Bulletin, 35, 2484– 2489. 9 Kushiro, T., Hashida, J., Kawamura, H. et al. (1996). Clinical effect of beni-koji in mild essential hypertension-a multi-center double-blind comparison with placebo. Nippon Jinzo Gakkai Shi, 38, 625– 633. 10 Rhyu, M.R., Kim, D.K., Kim, H.Y. & Kim, B.K. (2000). Nitric oxide-mediated endothelium-dependent relaxation of rat thoracic aorta induced by aqueous extract of red rice fermented with Monascus ruber. Journal of Ethnopharmacology, 70, 29– 34. 11 Tsuji, K., Ichikawa, T., Tanabe, N. et al. (1992a). Effect of mycelial weight on hypotensive activity of beni-koji in spontaneously hypertensive rats. Nippon Shokuhin Kogyo Gakkaishi, 39, 790– 795. 12 Tsuji, K., Ichikawa, T., Tanabe, N., Abe, S., Tarui, S. & Nakagawa, Y. (1992b). Effects of Beni-koji foods on blood pressure in spontaneously hypertensive rats. Nippon Shokuhin Kogyo Gakkaishi, 39, 919– 924. 13 Tsuji, K., Ichikawa, T., Tanabe, N., Abe, S., Tarui, S. & Nakagawa, Y. (1992c). Effects of two kinds of koji on blood pressure in spontaneously hypertensive rats. Nippon Nogeikagaku Kaishi, 66, 1241– 1246. 14 Tsuji, K., Ichikawa, T., Tanabe, N., Obata, H., Abe, S. & Tarui, S. (1992d). Extraction of hypotensive substance from wheat beni-koji. Nippon Shokuhin Kogyo Gakkaishi, 39, 913– 918. Citing Literature Volume37, Issue5June 2002Pages 585-588 ReferencesRelatedInformation