Increases of Lipophilic Antioxidants and Anticancer Activity of Coix Seed Fermented by <i>Monascus purpureus</i>

• Main Authors: Haiying Zeng, Likang Qin, Xiaoyan Liu, Song Miao
• Format: Article
• Language: English
• Published: MDPI AG 2021-03-01
• Series: Foods
• Subjects: coix seed; <i>Monascus purpureus</i>; antioxidant; fermentation; HEp2
• Online Access: https://www.mdpi.com/2304-8158/10/3/566

Lipophilic tocols, γ-oryzanol, and coixenolide in coix seed before and after fermentation by <i>Monascus purpureus</i> were determined. Antioxidant and anticancer activities of raw and fermented coix seed were evaluated using free-radical-scavenging assays and polyunsaturated fatty acid oxidation model, and human laryngeal carcinoma cell HEp2, respectively. Compared to the raw seed, the tocols, γ-oryzanol, and coixenolide contents increased approximately 4, 25, and 2 times, respectively, in the fermented coix seed. Especially, γ-tocotrienol and γ-oryzanol reached 72.5 and 655.0 μg/g in the fermented coix seed. The lipophilic extract from fermented coix seed exhibited higher antioxidant activity in scavenging free radicals and inhibiting lipid oxidation. The inhibitory concentrations for 50% cell survival (IC₅₀) of lipophilic extract from fermented coix seed in inhibiting HEp2 cells decreased by 42%. This study showed that coix seed fermented by <i>M. purpureus</i> increased free and readily bioavailable lipophilic antioxidants and anticancer activity. Therefore, fermentation could enhance the efficacy of the health promoting function of coix seeds.