• The Korea Journal of Herbology
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• v.24 no.4
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• pp.107-113
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• 2009

Objectives : This study was designed to investigate the effects of alcoholic fermentation beverage using pear, Bae Ro Mi In (BRMI) on airway hyperresponsiveness and immunoglobulin production in asthmatic mice Methods : We investigated the effects of BRMI on airway hyperresponsiveness by measurement of enhanced pause (Penh), and also investigated the effects on production levels of antigen specific antibody and subclasses such as IgG1, IgG2a and IgE by using ELISA methods. Prednisolone (PD, 5 mg/kg) was used as positive control. Results : Treatment with BRMI did not lowered airway hyperresponsiveness, but PD lowered significantly. Oral administration of BRMI lowered production level of ovalbumin (OVA) specific total antibody significantly. Especially, BRMI decreased IgE levels compared to non-treated control effectively. Treatment with PD lowered production levels of total antibody, IgG1 and IgE. Conclusions : These result suggest that BRMI can lower production levels of antigen specific total antibody and IgE in asthmatic mice. We also suggest that BRMI has the possibility to prevent or cure asthma through regulation of antigen specific antibody production.

• Journal of dental hygiene science
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• v.12 no.6
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• pp.696-701
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• 2012

The purpose of this study was to determine pH value of some alcoholic drinks sold in Korea and to provide the basic information which can cause dental erosion. Alcoholic drinks commercially sold were purchased from various big markets in Korea. The sorts of drinks tested in this study consisted of 5 brands of beers, 24 brands of makgeollis, 9 brands of wines and 12 brands of sojus. The test groups were selected randomly and the pH of each beverage was determined using a pH meter he each pH was measured. For statistical data, Mann-Whitney test was used to analyze difference for red wine and white wine and Kruskal-Wallis test was used to compare the pH of each test group. The result of this study was as followings: the mean pH of 5 brands of beers was 4.21, that of 24 brands of makgeollis 3.88, of 9 brands of wines 3.34 and of 12 brans of sojus 7.86. Each test group was significantly different (p<0.05). Except for soju groups, the test groups had a low pH value which can cause dental erosion. In terms of comparing between pH value of red wine and white wine, the result of this study represented that the mean pH of red wine was 3.45 and that of white wine was 3.21. This result showed the pH of two kinds of wine had a low pH which can lead to dental erosion and the difference of two wine were significantly different (p<0.05). As a result, some drinks sold in Korea have a high erosive potential on teeth since they have a comparatively low pH expect soju. Hence, when we consume some kinds of alcoholic drinks, we make sure to remember that the alcoholics which had a low pH, can have an effect on dental erosion that mean we should avoid to drink some alcoholic drinks with low pH for long time.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.82-87
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• 2011

A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.257-261
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• 1989

In order to evaluate the characteristics and quality of various Korean alcoholic beverage, the higher alcohols profiles were analyzed by gas-chromatography. Total amount of the higher alcohols depended on the type and class of the liquors. Gaschromatographic analysis showed that the type of Gin, Rum and Vodka except for SB contain n-propanol mainly. The amount of the higher alcohols determined was proportional to the content of the originally fermented liquor in the whisky. The difference in the ratio of iso-amyl alcohol content to that of iso-butanol may be useful as a parameter in evaluating the class of the whisky.

• Journal of Microbiology and Biotechnology
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• v.16 no.12
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• pp.1961-1967
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• 2006

Levels of ethyl carbamate, a potential carcinogen produced naturally during fermentation, in major Korean fermented foods and alcoholic beverages were determined by GC/MS/SIM, and their average daily intake and excess cancer risk in Korean people were estimated. In GC/MS/SIM analysis n.d.-4.26, 1.40-58.90, n.d.-3.76, n.d.-1.87, and 0.40-10.07 $\mu$g/kg of ethyl carbamate were detected in kimchi, soy sauces, fermented pastes, fermented dairy products, and alcoholic beverages, respectively. The average daily intake of ethyl carbamate and excess cancer risk through major Korean fermented foods and alcoholic beverage consumption were 6.0 ng/kg bw/day and $3.0\times10^{-7}$, respectively for the average Korean person aged 3-64 years, and were mainly contributed by Chinese cabbage kimchi, soy sauces, and Soju.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.266-269
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• 1995

In order to measure alcohol contents with speed and accuracy, alcohol sensor was prepared. Alcohol sensor was made by connecting with oxygen electrode after immobilized alcohol oxidase on nylon net with glutaraldehyde. Alcohol was determined by changing the rate of dissolved oxygen consumption using D.O. analyzer. Alcohol contents in alcoholic beverages were determined under the optimum conditions. The results were 0.71% in low-alcohol beverage, $4{\sim}5%$ in beers, 10.06% in wine, 16.12% in chungju, 25.71% in soju, and 6.18% in takju, respectively. The values by alcohol sensor showed an excellent correlation(r=0.999) with GC method.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.170-177
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• 2011

We examined household's food expenditures in this study. The empirical work outlined here used quarterly data from 2003 Q1 to 2010 Q3. All variables are in log form and were obtained from the Korea National Statistical Office. The food items included cereals, dairy products, fruits, meat, vegetables, and alcoholic beverages. We applied the ordinary least squares method to a model consisting of household income and seasonal dummies. This is because household expenditures are ordinarily a function of income and have seasonal characteristics. The household's food consumption patterns also reflect the prevailing social and environmental circumstances. This study showed that the income coefficients of cereals, meat, dairy products, and alcoholic beverages tend to increase in the long-run, whereas those of vegetables and fruits decreased. The results also revealed that consumption of alcoholic beverages and meat was greatly affected by household income fluctuations, whereas those of vegetables and dairy products were not sensitive to income. The impulse response functions indicated that expenditures not only increased slowly before peaking one to eight quarters after the income shock but declined very slowly to pre-shock levels. The response of dairy products at the twelfth step was three times as large as that of the first step.

• Journal of Biosystems Engineering
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• v.29 no.4
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• pp.323-328
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• 2004

A surface plasmon resonance (SPR) sensing system, which belonged to a family of thin film refractometry-based sensors, was fabricated to measure the alcohol contents in alcoholic beverages. In this study, a SPR owe was obtained by a photodiode array with 128 pixels and transformed into a refractive index which was calculated by means of the first moment of values below a baseline of 0.85. When the sensing system was applied to Soju, Cheonju, Igwaduju and Tacju highly linear relationships between the refractive index by SPR and the contents of alcohol were obtained. That is, the coefficients of determination in their linear models were 0.992, 0.933, 0.918 and 0.954, respectively. Meanwhile, the effect of sample preparations on the accuracy of measurement was analyzed. As for Soju and Tacju, the best calibration equations were obtained when no sample preparation was applied. The best calibration models for measurement of Cheonju and Igwaduju were obtained through the samples filtered by $C_{18}$ disks.

• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Analytical Science and Technology
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• v.21 no.1
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• pp.53-57
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• 2008

In order to survey the contents of ethyl carbamate in alcoholic beverages, GC/MS-SIM method was used after extraction with dichloromethane in solid phase extract cartridge contained alcoholic beverages. In the applied GC/MS-SIM method, the values of recoveries and relative standard deviation were ranged from 85.2 % to 87.9 % and from 0.7 % to 1.9 %, the limit of detection and quantification were $2{\mu}g/kg$ and $10{\mu}g/kg$. Depending on alcoholic beverage kinds, the levels were variable and the average level was $194{\mu}g/kg$ for liquor, $105{\mu}g/kg$ for fruit wine, $62{\mu}g/kg$ distilled spirit, $28{\mu}g/kg$ for sake, $15{\mu}g/kg$ for yakju, $12{\mu}g/kg$ for other alcohol beverages, ND for soju, respectively.