Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine

Wang, Seung-Jin; Lee, Hyoung-Jae; Cho, Jeong-Yong; Jang, Mi-Young; Park, Keun-Hyung; Moon, Jae‐Hak

doi:10.11002/kjfp.2012.19.1.116

Cited by 11 publications

(4 citation statements)

References 8 publications

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“…Unlike other alcoholic beverages, makgeolli is highly nutritious and functional because it contains proteins, sugars, vitamins, bioactive compounds, and various organic acids ( 1 , 2 ). It was recently reported that makgeolli also has various physiological effects; e.g., antioxidant ( 3 ), anti-hypertensive ( 4 ), anti-diabetes ( 5 ), and anti-cancer ( 6 ) activities.…”

Section: Introductionmentioning

confidence: 99%

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Choi

Seo

Lee

et al. 2014

JFN

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New in vitro anti-diabetes makgeolli was produced from rice by adding various quantities of Laminaria japonica, and the fermentation characteristics of the L. japonica makgeolli during the fermentation process were investigated. The contents of alcohol and reducing sugar, and viable count of yeast, of L. japonica makgeolli were not significantly changed when the proportion of L. japonica was increased. The total acid content decreased with an increase in L. japonica concentration; the pH and total bacterial cell count increased in proportion with the increase in L. japonica concentration. The L. japonica makgeolli contents of free sugars, such as fructose, glucose, and sucrose, and of organic acids, such as acetic acid, citric acid, succinic acid, and lactic acid, were altered during fermentation and showed various patterns. The effects of the quantity of L. japonica added on the acceptability and anti-diabetes activities of L. japonica makgeolli were also investigated. In a sensory evaluation, L. japonica makgeolli brewed by adding 2.5 or 5% L. japonica to the mash showed the best overall acceptability; the 12.5% L. japonica sample was least favored due to its seaweed flavor. L. japonica addition did not increase the peroxynitrite-scavenging activity of makgeolli. L. japonica makgeolli showed potent anti-diabetes activity, particularly that containing >7.5% L. japonica. Therefore, L. japonica makgeolli may represent a new functional makgeolli with anti-diabetes properties.

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Section: Introductionmentioning

confidence: 99%

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Choi

Seo

Lee

et al. 2014

JFN

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“…[2] Animal studies have also demonstrated that oral administration of makgeolli elicits antitumor effects in a gastric tumor xenograft mouse model [3] and antioxidant activity in rat blood plasma. [4] Various bioactive compounds such as organic acids [5,6] and polyphenols [7] have been identified in makgeolli, as well as several volatile compounds. Wang et al showed that ethyl acetate and butanol fractions from a methanol (MeOH) extract of makgeolli exhibit antioxidant activity and identified volatile compounds including 4-hydroxybenzaldehyde, 2-(4-hydroxyphenyl)ethanol (tyrosol), and 1H-indole-3-ethanol using nuclear magnetic resonance and mass spectrometry (MS).…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry

Lee

et al. 2018

International Journal of Food Properties

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Makgeolli is a traditional Korean rice wine reported to have anticancer, antiinflammatory, and antioxidant effects. We developed an approach involving solvent extraction coupled with gas chromatography-mass spectrometry to determine four bioactive compounds, farnesol (FOH), squalene (SQ), and newly identified 4-vinyl guaiacol (4-VG) and 2,4-di-tert-butylphenol (DTBP), in makgeolli. The method was validated with the linearity, limit of detection, limit of quantification, intra-and inter-day precision, and accuracy. The validated method was then applied to several makgeolli, beer, and wine samples. 4-VG and DTBP were identified in all beverages, but FOH and SQ were only identified in makgeolli.

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“…성 [10,13], 항혈전 [9] 및 항산화 효과 [13,31], 항염증 [23] 및 알러지 억제 효과 [8], 고혈압 [14. 15] 및 혈당 강하효과 [16], 항 당뇨 [11,19,20] 및 비만 억제 효과 [30] 등이 알려져 있으며, 최근에는 주박의 보습 [29], 미백 및 주름개선 효과 [4,20,21,32] 등이 보고되면서 화장품 향장소재로의 이용 가능성에 대 한 연구 [24,28] PAA : Platelet Aggregation Activity. Data are presented as representative result relative of independent three determinations.…”

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Evaluation of in-vitro Anti-thrombosis and Anti-oxidation Activity of Lees of Takju (Wookukseng)

Kim¹,

Lee²,

Kim³

et al. 2015

Journal of Life Science

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This study was performed to develop high-value-added biomaterials for health and beauty products. Extracts of ethanol and hot water and their subsequent organic solvent fractions were prepared from Lees of Wookukseng (LW), a commercialized Korean traditional rice wine. We investigated their activities on blood coagulation, platelet aggregation, hemolysis against human red blood cells (hRBCs), and anti-oxidation. The water content, pH and brix of the LW were 80.3%, 3.94 and 13.0°, respectively. The yield of ethanol extraction (6.62%) was 3.15 times higher than that of hot-water extraction (2.1%), and the ethyacetate fraction (EAF) of ethanol extract showed the highest content of total polyphenol (128 mg/g) among the various fractions. In anticoagulation activity assay, the EAF of ethanol extract showed a 15-fold extension in TT, PT, and aPTT, indicating that the EAFs contain various inhibitory substances against thrombin, prothrombin and coagulation factors. In anti-platelet aggregation activity assay, the butanol fraction and water residue of ethanol extract showed significant inhibition activity. The activities were comparable to aspirin, a commercial anti-thrombosis agent. The above extracts and fractions did not show hemolysis activity against hRBC up to 5 mg/ml, and had radical scavenging activity against DPPH anion, ABTS cation and nitrite. Our results suggest that the active fractions prepared from LW, which has no specific usage until now, have a high potential as novel resources for anti-thrombosis agents.Key words : Anticoagulation, anti-platelet aggregation, hemolysis, lees of Wookukseng, Takju *Corresponding author *Tel : +82-54-820-5491, Fax : +82-54-820-7804 *E-mail : hysohn@anu.ac.kr This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine

Cited by 11 publications

References 8 publications

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica

Simultaneous determination of four bioactive compounds in Korean rice wine (makgeolli) by solvent extraction coupled with gas chromatography-mass spectrometry

Evaluation of in-vitro Anti-thrombosis and Anti-oxidation Activity of Lees of Takju (Wookukseng)

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