Journal of Physiology & Pathology in Korean Medicine (동의생리병리학회지)

The Physiological Society of Korean Medicine and The Society of Pathology in Korean Medicine (대한동의생리학회·한의병리학회)
권호 표지

Antimicrobial Activity against Helicobacter pylori from the Korean Rice Liquor Fermented with Mulberry leaves(Morus Alba L.)

뽕잎발효주가 Helicobacter pylori에 대해 미치는 항균활성

  • Im, Jeung-Suk (Division of Natural Science Division of Life Science, Wonkwang University) ;
  • Jeon, Byung-Hun (Department of Pathology, College of Oriental Medicine, Wonkwang University) ;
  • Park, Yun-Jum (Division of Horticulture and Pet Animal-Plant Science, Wonkwang University) ;
  • Kim, Won-Sin (Division of Natural Science Division of Life Science, Wonkwang University)
  • 임정숙 (원광대학교 자연대학 생명과학부) ;
  • 전병훈 (원광대학교 한의과대학 병리학교실) ;
  • 박윤점 (원광대학교 생명자원대학 원예.예완동식물학부) ;
  • 김원신 (원광대학교 자연대학 생명과학부)
  • Received : 2010.07.26
  • Accepted : 2010.08.11
  • Published : 2010.08.25
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Abstract

To develop a new traditional rice liquor by using Mulberry leaves, the optimal condition of fermentation was investigated by addition of different concentrations (1%, 3%, and 5%) of Mulberry leaves powder in the raw rice mash. The efficiency of ethanol production of all conditioned groups were not inhibited by addition Mulberry leaves. The acceptability and antimicrobial activity of the Mulberry leaves liquor with different concentrations of Mulberry leaves powder were tested. The 3% Mulberry leaves liquor showed the best acceptability in the sensory evaluation test and color test. The antimicrobial activity against Helicobacter pylori were increased according to added amount of Mulberry leaves. It was supposed that the antimicrobial activity were affected by phenolic compound extracted from Mulberry leaves with ethanol produced during the fermentation period. The results suggested that the Mulberry leaves can be useful source to develop a new traditional rice liquor.

Keywords

References

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