A new preservation method for fresh Makgeolli by adding grapefruit seed extract (GSE) was developed. As fresh Makgeolli contains live microorganisms, the preservation period is 1 wk, which is relatively short. GSE controls the growth of Makgeolli-brewing and Makgeolli-spoiling microorganisms. 0.1% to 0.2% GSE is optimum for prolonging the shelf life (2 wk) of bottled fresh Makgeolli, and has no adverse effect on overall acceptability. We demonstrated that GSE is an effective natural additive that prolongs the shelf life of fresh Makgeolli with no significant loss in quality.
The present study evaluated the beneficial effects of polycalcium (a mixture of Polycan and calcium lactate-gluconate 1:9 [g/g]) on osteoporosis using in vitro assays. Cell proliferation and alkaline phosphatase activities of osteoblasts (human primary osteoblasts) and osteoclast differentiation of RAW264.7 cells (murine osteoclast progenitor cells) treated with different concentrations of polycalcium for various periods were assessed. Osteoblast proliferation was stimulated and prevented RANKL-induced osteoclast differentiation of RAW264.7 cells. These results support the development of ideal anti-osteoporotic agents, such as polycalcium, that exhibit properties that accelerate bone formation and inhibit bone resorption.
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