The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage

Abstract

Makgeolli is a traditional alcoholic beverage prepared from rice, barley, wheat or malt grains by fermentation using a natural starter called nuruk. The makgeolli flavour depends mainly on the content of the metabolic products (free sugars, amino acids, organic acids and aromatic compounds) produced during the fermentation of rice by moulds and yeasts. Compared with other alcoholic beverages, makgeolli contains high concentrations of nutrients, organic acids and 6-8% alcohol. Makgeolli is nutritious and is composed of 80% water, 2% protein, 0.8% carbohydrates, 0.1% fat and 10% dietary fibre, along with vitamins B and C, as well as a significant amount of lactobacilli and yeast. It has been reported that makgeolli has medicinal effects including antioxidant, anti-hypertensive, anti-diabetes and anti-cancer activities. Since makgeolli is a good source of vitamins, minerals, sugars, proteins, organic acids and free amino acids, as well as having significant medicinal importance, it can be considered a functional, medicinal and probiotic beverage.

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

“…Thus, during fermentation, R. oligosporus might bio‐convert bound‐phenolic compounds into unbound phenolics as aglycone forms (Huynh et al., 2014). Furthermore, during the process of brewing Makgeooli, different kinds of fungi ( Aspergillus , Rhizopus ), yeast, and various lactic acid bacteria (Nile, 2015) can produce tannase, phenolic acid decarboxylase, benzyl alcohol dehydrogenase, and β‐glucosidase that can degrade some phenolic compounds (Landete et al., 2010). Therefore, fermentation processes might release phenolic compounds from plant matrixes followed by metabolic pathways of flavonoids, including glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation, and sulfate conjunction in ways to produce new bioactive compounds (Huynh et al., 2014).…”

“…The higher antioxidant activity of buckwheat and fermented buckwheat Makgeolli compared to rice Makgeolli might be due to the presence of l-carnitine, tocopherols, phenolic substance such as 3-flavanols, rutin, phenolic acids, and their derivatives in buckwheat which are known to possess antioxidant activity (Holasova et al, 2002;Oomah et al, 1996) (Huynh et al, 2014). Furthermore, during the process of brewing Makgeooli, different kinds of fungi (Aspergillus, Rhizopus), yeast, and various lactic acid bacteria (Nile, 2015) can produce tannase, phenolic acid decarboxylase, benzyl alcohol dehydrogenase, and β-glucosidase that can degrade some phenolic compounds (Landete et al, 2010).…”

“…They significantly remain in the final product (Kim et al., 2015). These microorganisms not only participate in saccharification and alcoholic fermentation (Nile, 2015), but also contribute to Makgeolli's unique white creamy texture and flavor (Lee & Choi, 2005). However, because of a lack of unique characteristics, inferior acceptability, and functionality, popularity of Makgeolli has been declining (Kim, Chang, Ko, & Jeong, 2013).…”

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

“…[9,17] The saccharification of starches in makgeolli likely provides the precursor sugars such as glucose required for the biosynthesis of FOH and SQ. [2,28] Although our SE-GC/MS method did not detect FOH or SQ in beer or wine, which may be present in very low amounts, we successfully identified measurable levels of these compounds in makgeolli samples using our newly developed method.…”

“…Accumulating evidence has revealed that makgeolli has various biological effects in vitro, suggestive of anticancer, anti-inflammatory, and antioxidant properties. [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.…”