This study was performed to investigate the antioxidant and antidiabetic activities of soybean fermented with Monascus. Also, the changes in the content of isoflavones and Monacolin K were analyzed. It was observed that the glycoside forms of daidzin and genistin were converted to aglycones of daidzein and genistein within 6 days of fermentation. The product can be used as a health functional material that can increase bioavailability. Monacolin K production was found to increase significantly with the progression of fermentation with an increase to 0.04 mg/g and 0.44 mg/g on 6 and 12 days of fermentation, respectively. The DPPH radical scavenging activity of soybean fermented with Monascus was significantly increased compared to that of soybean. The protein expression of inflammation-related genes (TNF-α, IL-6, and COX-2) in the MIN cell was significantly increased in the presence of alloxan compared to the normal group, but a decrease was observed in the presence of soybean fermented with Monascus. In conclusion, soybean fermented with Monascus showed the highest antidiabetic and antioxidant effects. These results suggest that soybean fermented with Monascus has the potential to be used as a beneficial ingredient with antidiabetic and antioxidant effects.

Abstract
서 론
재료 및 방법
    1. 홍국발효 대두 제조
    2. 홍국발효 대두 추출물 제조
    3. 이소플라본 분석
    4. Monacolin K 정량 분석
    5. 항산화 활성 평가
    6. 항당뇨 활성 평가
    7. 통계 처리
결과 및 고찰
    1. 홍국발효 대두의 이소플라본 함량
    2. 홍국발효 대두의 monacolin K 함량
    3. 홍국발효 대두의 항산화 활성
    4. 홍국발효 대두(UPSM)의 항당뇨 활성
요약 및 결론
References

• 김선희(호서대학교 벤처대학원 융합공학과/호서대학교 보건산업연구소) | Sun Hee Kim (Dept. of Convergence Technology, Graduate School of Venture, Hoseo University/Institute of Health Industry, Hoseo University)
• 강순아(호서대학교 벤처대학원 융합공학과/호서대학교 보건산업연구소) | Soon Ah Kang (Dept. of Convergence Technology, Graduate School of Venture, Hoseo University/Institute of Health Industry, Hoseo University) Corresponding author