Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits

Shimoga, Ganesh; Kim, Sang-Youn

doi:10.1590/fst.43920

Cited by 4 publications

(1 citation statement)

References 52 publications

(67 reference statements)

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“…Thirty-one pesticide residues have been studied in berries and it was noted that the 23 pesticide residues didn't commite a potential threat to human health (Xing et al, 2022). In other research, the therapeutic properties (Shimoga & Kim, 2022) of alcohol beverages as food and the dietary effect (Mammadova et al, 2020) of producing products of grape pesticide have been noted.…”

Section: Introductionmentioning

confidence: 99%

The research of effect of diluents to the amount of pesticide residues in wine

et al. 2022

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The effect of various substances on the composition and quality of wine has been studied. Only imazalil residue was 0.35 µg/ dm 3 , in course of use the activated coal in a dose of 300 mg/dm 3 and no other pesticides were found. The pesticide residue was totally over during the next use of doses (450 & 600 mg/dm 3 ) of the activated coal. So, the dose of activated coal of 450 mg/ dm 3 is sufficient to remove totally the residue of pesticide out of wine examples. The more significant dose of bentonite was 600 mg/dm 3 . In this case, the most affected one was imazalil. İncreasing the dose of casein from 150 mg/dm 3 up to 600 mg/ dm 3 is observed decreasing with about 5-10 times of the different pesticide residue but these doses weren`t enough to remove the pesticide totally/ we can see show α-endosulfan (about 10 times) and pencondzolen (about 6 times) among highly affected pesticide residues. The weakest effect was PVPP and the strongest one was attributed to activated coal during the removing process of pesticides residues by diluents.

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Section: Introductionmentioning

confidence: 99%

The research of effect of diluents to the amount of pesticide residues in wine

et al. 2022

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Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation

Xia

Luo

et al. 2022

Appl Microbiol Biotechnol

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Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity

Chua,

Umayat,

Medina

2024

Food Prod Process and Nutr

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Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass, collectively called lees, which usually is discarded as a waste product. However, studies have shown the potential value of lees as a healthy food source. We wanted to determine the nutritional profile of tapuy wine and its lees and their abilities to extend lifespan in Caenorhabditis elegans. Tapuy lees (7.65 g/100 g dry weight) was 18.5-fold greater in protein content compared to tapuy wine. Its sugar content (27.66 g/100 g dry weight) is similar to the tapuy wine’s sugar content (23.465 g/100 g dry weight). Through LC–MS/MS, 18.75% and 12.39% of spectral peaks in tapuy wine and lees were matched, respectively, to specific compounds, and several of them are associated with beneficial health effects. Furthermore, the phenolic content in tapuy lees (19,475.526 Gallic Acid Equivalent) is 6.5-fold greater compared to tapuy wine. Surprisingly, the DPPH and FRAP antioxidant assays show that tapuy lees had a lesser antioxidant ability compared to tapuy wine. However, C. elegans fed with supplementation of tapuy lees extract showed a 16.24% increase in mean lifespan, which is higher compared to the 6.10% increase in mean lifespan when supplemented with tapuy wine. Taking all these findings together, our study revealed that tapuy lees has a greater nutritional value than tapuy wine, and this underutilized and wastefully discarded product can be repurposed as a potential functional food. Graphical Abstract

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Makgeolli - The Traditional Choice of Korean Fermented Beverage from Cereal: An Overview on its Composition and Health Benefits

Cited by 4 publications

References 52 publications

The research of effect of diluents to the amount of pesticide residues in wine

The research of effect of diluents to the amount of pesticide residues in wine

Microbial diversity in jiuqu and its fermentation features: saccharification, alcohol fermentation and flavors generation

Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity

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