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

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  • KIM Ah Jin
    Department of Bioscience and Biotechnology, Konkuk University Department of Bioscience and Biotechnology, Konkuk University
  • CHOI Jung Nam
    Department of Bioscience and Biotechnology, Konkuk University Department of Bioscience and Biotechnology, Konkuk University
  • KIM Jiyoung
    Department of Bioscience and Biotechnology, Konkuk University Department of Bioscience and Biotechnology, Konkuk University
  • YEO Soo Hwan
    Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA
  • CHOI Ji Ho
    Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA Fermentation and Food Processing Division, National Academy of Agricultural Science, RDA
  • LEE Choong Hwan
    Department of Bioscience and Biotechnology, Konkuk University Department of Bioscience and Biotechnology, Konkuk University

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The present study was focused on improving the quality of rice koji by fermentation with a selected Aspergillus oryzae strain and a plant Astragalus radix. A. oryzae 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. A. oryzae 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-O-β-D-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 A. oryzae KCCM 60345 supplemented with Astragalus radix is useful for whitening effects, and we identified optimal conditions for rice koji preparation.

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