참고문헌
- Chung DH. The History of Alcohol Tradition in Korea. Shinkwang Publishing Co., Seoul, Korea. pp. 271-298 (2004)
- Korea Food & Drug Administration. Official Book for Food. Moonyoung Publishing Co., Seoul, Korea. p. 436 (2000)
- Yoo TJ. Korean Famous Wine. Central New Book, Seoul, Korea. p. 96 (1981)
- Kim JY, Sung KW, Bae HW, Yi YH. pH, acidity, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of puffed rice powder added takju during fermentation. Korean J. Food Sci. Technol. 39: 266-271 (2007)
- Lee CH. History of Korean liquor. Bioindus. News 6: 4058-4061 (1993)
- Song JC, Park HJ. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847-854 (2003) https://doi.org/10.3746/jkfn.2003.32.6.847
- Lee JS, Lee TS, Park SO, Noh BS. Flavor components in mash of takju prepared by different raw materials. Korean J. Food Sci. Technol. 28: 316-323 (1996)
- Hong SW, Hah YC, Min KH. The biochemical constituents and their changes during the fermentation of takju. J. Korean Agric. Chem. Soc. 8: 107-115 (1970)
- Lee WK, Kim JR, Lee MW. Studies on the change in free amino acids and organic acids of takju prepared with different koji strains. J. Korean Agric. Chem. Soc. 30: 323-327 (1987)
- Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
- Lee JS, Lee TW. Studies on the mciroflora of takju brewing. Korean J. Microbiol. 8: 116-133 (1970)
- Lee HS, Park CS, Choi JY. Quality characteristics of the mashes of takju prepared using different yeasts. Korean J. Food Sci. Technol. 42: 56-62 (2010)
- Kim MH, Kim WH, Bae SJ. The effect of Makkoli on serum lipid concentration in male rats. J. Nat. Sci. Silla Univ. 9: 73-84 (2001)
- Shin MO, Kang DY, Kim MH, Bae SJ. Effect of growth inhibition and quinone reductase activity stimulation of makgeoly fractions in various cancer cells. J. Korean Soc. Food Sci. Nutr. 37:288-293 (2008) https://doi.org/10.3746/jkfn.2008.37.3.288
- Korea Foods Industry Association. Korean Food Standards Codex. Moonyoung Publishing Co., Seoul, Korea. pp. 453-454 (2003)
- Oikawa T, Hirotani K, Nakamura O, Shudo K, Hiragun A, Iwaguchi T. A highly potent antiangiogenic activity of retinoids. Cancer Lett. 48: 157-162 (1998)
- Song JC, Park HJ, Shin WC. Change of takju qualities by addition of cyclodextrin during the brewing and aging. Korean J. Food Sci. Technol. 29: 895-900 (1997)
- Lee SM, Lee TS. Effect of roasted rice and defatted soybean on the quality characteristics of takju during fermentation. J. Nat. Sci. 12: 71-79 (2000)
- Han EH, Lee TS, Noh BS, Lee DS. Quality characteristics in mash of takju prepared by using different nuruk during fermentation. Korean J. Food Sci. Technol. 29: 555-562 (1997)
- Kim KH, Ahn SC, Lee MS, Kweon OS, Oh WK, Kim MS, Sohn CB, Ahn JS. Adipocyte differentiation inhibitor isolated from the barks of Phellodendron amurense. Korean J. Food Sci. Technol. 35: 503-509 (2003)
-
Szalkowski D, White-Carrington S, Berger J, Zhang B. Antidiabetic thiazolidinediones block the inhibitory effect of tumor necrosis factor-
$\alpha$ on differentiation, insulin-stimulated glucose uptake, and gene expression in 3T3-L1 cells. Endocrinology 136:1474-1481 (1995) https://doi.org/10.1210/en.136.4.1474 - Maeda N, Takahashi M, Funahashi T, Kihara S, Nishizawa H, Kishida K, Nagaretani H, Matsuda M, Komuro R, Ouchi N, Kuriyama H, Hotta K, Nakamura T, Shimomura I, Matsuzawa Y. PPARgamma ligands increase expression and plasma concentrations of adiponectin, an adipose-derived protein. Diabetes 50:2094-2099 (2001) https://doi.org/10.2337/diabetes.50.9.2094
-
Lee SJ, Kim GW. Hypolipidemic effect of hexane fraction from Rhizopus oryzae KSD-815 through peroxisome proliferator-activated receptor-
$\alpha$ . J. Korean Soc. Appl. Biol. Chem. 53: 761-765 (2010) https://doi.org/10.3839/jksabc.2010.115 - Shin MO, Kim MH, Bae SJ. The effect of makgeolli on blood flow, serum lipid improvement and inhibition of ACE in vitro. J. Life Sci. 20: 710-716 (2010) https://doi.org/10.5352/JLS.2010.20.5.710
- Folkman J. Angiogenesis in cancer, vascular, rheumatoid, and other disease. Nat. Med. 1: 27-31 (1995) https://doi.org/10.1038/nm0195-27
- Griffioen AW, Molema G. Angiogenesis: Potentials for pharmacologic intervention in the treatment of cancer, cardiovascular diseases, and chronic inflammation. Pharmacol. Rev. 52: 237-268 (2000)
- Lee SJ, Bae HJ, Ryu JY, Lee DY, Kim GW, Baek NI, Kwon MS, Hong SY. Extracts from Rhizopus oryzae KSD-815 of Korean traditional nuruk confer the potential to inhibit hypertension, platelet aggregation, and cancer metastasis in vitro. Food Sci. Biotechnol. 18: 1423-1429 (2009)
- Korhonen R, Lahti A, Kankaanranta H, Moilanen E. Nitric oxide production and signaling in inflammation. Curr. Drug Targets 4: 471-479 (2005) https://doi.org/10.2174/1568010054526359
- Kim JE, Jung SK, Lee SJ, Lee KW, Kim GW, Lee HJ. Nuruk extract inhibits lipopolysaccharide-induced production of nitrite and interleukin-6 in RAW264.7 cells through blocking activation of p38 mitogen-activated protein kinase. J. Microbiol. Biotech. 18: 1423-1426 (2008)
- Kwak HY, Lee SJ, Lee DY, Jung L, Bae NH, Hong SY, Kim GW, Baek NI. Cytotoxic and anti-inflammatory activities of lipids from the nuruk (Rhizopus oryzae KSD-815). J. Korean Soc. Appl. Biol. Chem. 51: 142-147 (2008)
피인용 문헌
- Changes in Microbial and Physicochemical Properties of Single-Brewed Makgeolli by High Hydrostatic Pressure Treatment during Fermentation vol.41, pp.8, 2012, https://doi.org/10.3746/jkfn.2012.41.8.1176
- Effect of high hydrostatic pressure (HHP) treatment on chemical and microbiological properties of Makgeolli vol.56, pp.3, 2013, https://doi.org/10.1007/s13765-013-3003-2
- Effects of Ehwa Makgeolli Containing Oriental Herbs on Skin Whitening and Wrinkles vol.42, pp.4, 2013, https://doi.org/10.3746/jkfn.2013.42.4.550
- Probiotic properties of lactic acid bacteria isolated from Korean rice wine Makgeolli vol.24, pp.5, 2015, https://doi.org/10.1007/s10068-015-0229-2
- Quality Properties of Makgeolli Brewed with Fiber-rich Rice Cultivars vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.851
- Quality characteristics of whey Makgeolli by Kluyveromyces marxianus vol.22, pp.4, 2015, https://doi.org/10.11002/kjfp.2015.22.4.528
- Characteristics of Gammakgeolli Added with Processed Forms of Persimmon vol.19, pp.1, 2012, https://doi.org/10.11002/kjfp.2012.19.1.159
- Characteristics of Organic Acid of Makgeolli by Yeast Strains Type vol.32, pp.1, 2016, https://doi.org/10.9724/kfcs.2016.32.1.44
- Evaluation of in-vitro Anti-thrombosis and Anti-oxidation Activity of Lees of Takju (Wookukseng) vol.25, pp.4, 2015, https://doi.org/10.5352/JLS.2015.25.4.425
- Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions vol.23, pp.3, 2016, https://doi.org/10.11002/kjfp.2016.23.3.402
- Quality Characteristics of Sulgidduk Added with Makgeolli vol.29, pp.6, 2014, https://doi.org/10.7318/KJFC/2014.29.6.605
- Effect of Crude Polysaccharide Isolated from Mageoli Mash under Different Fermentation Conditions on Immune-Stimulating Activity vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1835
- Physiological activities of 9 cycle steaming and drying black ginseng using Makgeolli vol.24, pp.5, 2015, https://doi.org/10.1007/s10068-015-0244-3
- Isolation and Indenfication of Acid-forming Bacteria from a Fresh Wheat Makgeolli in Jeonju vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.951
- Isolation of Pediococcus Strain from Nuruk and Anti-Lipid Accumulation Effect of Ornithine-Containing Makgeolli on 3T3-L1 Cells vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1264
- Effect of millimeter waves on the microbiological and physicochemical properties of Korean rice wine Makgeolli vol.25, pp.2, 2016, https://doi.org/10.1007/s10068-016-0069-8
- A Study on the Quality Characteristics of Makpyeon Prepared with Dry Milled Rice Powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.235
- Study on Quality Characteristics of Korean Traditional Kukhwaju by Addition of Dried Chrysanthemum indicum L. Extract into Mash vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1333
- A cross-sectional analysis of the relationship between daily alcohol consumption and serum adiponectin levels among adults aged 40 years or more in a rural area of Korea vol.67, pp.8, 2013, https://doi.org/10.1038/ejcn.2013.74
- The Quality Characteristics of Wheat-Makgeolli Made from Different Cultivars and Milling Rates vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.777
- Characterization of Mutant Strain, Lactobacillus paracasei ML-7 Isolated from Kimchi, and Its Effect on the Growth of Broiler vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.148
- Brewing and Quality Characteristics of Schisandra chinensis Yakju vol.55, pp.3, 2012, https://doi.org/10.3839/jabc.2012.025
- A dye-incorporated chitosan-based CO2 indicator for monitoring of food quality focusing on makgeolli quality during storage vol.24, pp.3, 2015, https://doi.org/10.1007/s10068-015-0117-9
- Storage Characteristics and Retrogradation Property of Makphyun Containing Peach vol.30, pp.5, 2014, https://doi.org/10.9724/kfcs.2014.30.5.531
- Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions vol.27, pp.1, 2014, https://doi.org/10.9799/ksfan.2014.27.1.050
- Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use inMakgeolliBrewing vol.42, pp.4, 2014, https://doi.org/10.5941/MYCO.2014.42.4.361
- Quality Characteristics of Takju by Yeast Strain Type vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.971
- Quality Properties of Makgeolli Brewed with Various Rice and Koji vol.45, pp.1, 2013, https://doi.org/10.9721/KJFST.2013.45.1.70
- The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks vol.41, pp.12, 2012, https://doi.org/10.3746/jkfn.2012.41.12.1785
- Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.619
- Immunomodulatory Activity of Crude Polysaccharides from Makgeolli vol.43, pp.2, 2014, https://doi.org/10.3746/jkfn.2014.43.2.238
- Stability of Anthocyanin Pigment in Aronia Makgeolli vol.18, pp.4, 2014, https://doi.org/10.13050/foodengprog.2014.18.4.374
- Physiological and Sensory Characteristics of Makgeolli with added Paprika (Capsicum annuum L.) vol.45, pp.5, 2013, https://doi.org/10.9721/KJFST.2013.45.5.578
- Quality Characteristics and Physiological Activities of Takju with Whole Chestnut vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.746
- Quality Characteristics and Antioxidant Activity of Aronia (Aronia melanocarpa) makgeolli prepared with the Additive Methods vol.28, pp.4, 2015, https://doi.org/10.9799/ksfan.2015.28.4.602
- Comparison of Temperature Effects on Brewing of Makgeolli Using Uncooked Germinated Black Rice vol.27, pp.4, 2012, https://doi.org/10.7841/ksbbj.2012.27.4.251
- Quality Characteristics and Antioxidant Activities of Peach Makphyun vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1724
- Immunostimulatory Effects of Polysaccharides Isolated from Makgeolli (Traditional Korean Rice Wine) vol.19, pp.4, 2014, https://doi.org/10.3390/molecules19045266
- Quality Characteristics of Makgeolli Produced in Gyeongnam Province vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.247
- Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.722
- ) by solvent extraction coupled with gas chromatography-mass spectrometry vol.21, pp.1, 2018, https://doi.org/10.1080/10942912.2017.1414841