Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus
The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assa...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-07-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022002488 |
| _version_ | 1797705335927996416 |
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| author | Haiying Zeng Anran Zhu Shengling He Mingjun Wu Muhammad Mazhar Anyan Wen Na Liu Likang Qin Song Miao |
| author_facet | Haiying Zeng Anran Zhu Shengling He Mingjun Wu Muhammad Mazhar Anyan Wen Na Liu Likang Qin Song Miao |
| author_sort | Haiying Zeng |
| collection | DOAJ |
| description | The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results show that the extraction oil from fermented coix seed (FCS-O) had good physicochemical quality and abundant active components with physiological function. In particular, γ-tocotrienol, γ-oryzanol, coixenolide and oleic acid concentrations reached 72.83 µg/g, 745.96 µg/g, 9.65mg/g and 316.58 mg/100 g DW, respectively. The FCS-O exhibited higher antioxidant capability in inhibiting lipid oxidation and peroxidation. Compared to the blank control, the concentrations of 7-ketocholestreol and peroxide only were 8.42 µg/mL and 16.16 mmol/kg at 168 h of oxidation (P < 0.01). In addition, the FCS-O has been confirmed to be a very safe edible oil, with no acute toxicity (LD50 > 10 g/kg bw, considered actually non-toxic) and no induced mutagenicity, cytotoxicity or genotoxicity. These results serve as a good safety reference for future application of the oil from fermented coix seed. The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function. |
| first_indexed | 2024-03-12T05:35:41Z |
| format | Article |
| id | doaj.art-94fbec6ba14942d09af433f5391e5b34 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T05:35:41Z |
| publishDate | 2023-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-94fbec6ba14942d09af433f5391e5b342023-09-03T06:31:08ZengTsinghua University PressFood Science and Human Wellness2213-45302023-07-0112411191127Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureusHaiying Zeng0Anran Zhu1Shengling He2Mingjun Wu3Muhammad Mazhar4Anyan Wen5Na Liu6Likang Qin7Song Miao8Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, ChinaKey laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Corresponding authors.Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork P61 C996, Ireland; Corresponding authors.The physicochemical properties and composition of coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction were determined. Anti-lipid-oxidation and edible safety were evaluated using a cholesterol-fish oil model, acute oral toxicity assay, and genetic toxicity assay in vitro and in vivo, respectively. The results show that the extraction oil from fermented coix seed (FCS-O) had good physicochemical quality and abundant active components with physiological function. In particular, γ-tocotrienol, γ-oryzanol, coixenolide and oleic acid concentrations reached 72.83 µg/g, 745.96 µg/g, 9.65mg/g and 316.58 mg/100 g DW, respectively. The FCS-O exhibited higher antioxidant capability in inhibiting lipid oxidation and peroxidation. Compared to the blank control, the concentrations of 7-ketocholestreol and peroxide only were 8.42 µg/mL and 16.16 mmol/kg at 168 h of oxidation (P < 0.01). In addition, the FCS-O has been confirmed to be a very safe edible oil, with no acute toxicity (LD50 > 10 g/kg bw, considered actually non-toxic) and no induced mutagenicity, cytotoxicity or genotoxicity. These results serve as a good safety reference for future application of the oil from fermented coix seed. The development and utilization of this kind of oil will be beneficial as a food, food ingredient, nutritional supplement, or natural food antioxidant to promote good health function.http://www.sciencedirect.com/science/article/pii/S2213453022002488Coix seed oilMonascus purpureusFermentationCompositionEdible safetyMutagenicity |
| spellingShingle | Haiying Zeng Anran Zhu Shengling He Mingjun Wu Muhammad Mazhar Anyan Wen Na Liu Likang Qin Song Miao Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus Food Science and Human Wellness Coix seed oil Monascus purpureus Fermentation Composition Edible safety Mutagenicity |
| title | Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus |
| title_full | Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus |
| title_fullStr | Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus |
| title_full_unstemmed | Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus |
| title_short | Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus |
| title_sort | anti lipid oxidation effects and edible safety evaluation of the oil extracted by a supercritical co2 process from coix seed fermented by monascus purpureus |
| topic | Coix seed oil Monascus purpureus Fermentation Composition Edible safety Mutagenicity |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022002488 |
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