• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.702-709
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• 2014

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.762-768
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• 2014

In this study, the ameliorating effects of lactic acid-fermented garlic extract (LAFGE) on non-alcoholic fatty liver were investigated using oleic acid-induced steatotic HepG2 cells. The ameliorating mechanism was analyzed by RT-PCR and Western blot. Treatment with 1 mg/mL LAFGE decreased intracellular lipid accumulation approximately 1.5-fold, compared to that achieved with non-fermented garlic extract. LAFGE reduced fatty acid influx into hepatocytes through down-regulation of FAT/CD36 mRNA expression in the steatotic HepG2 cells. $PPAR{\alpha}$ and CPT-1 mRNA expression was significantly up-regulated by LAFGE treatment of HepG2 cells as a consequence of activation of beta oxidation. Additionally, the treatment with 1 mg/mL LAFGE highly down-regulated mRNA expression of SREBP-1c and FAS to 51% and 35%, respectively. LAFGE showed concentration-dependent down-regulation patterns in protein expression of SREBP-1c and FAS, as determined by Western blot. These results suggest that LAFGE treatment improves hepatic steatosis triggered by the imbalance of hepatic lipid metabolism owing to oleic acid treatment.

• Journal of Life Science
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• v.27 no.9
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• pp.1031-1039
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• 2017

The aim of this study was to investigate the potential effects of extracts from silkworm Bombyx mori L. fermented with Bacillus subtilis KACC 91157 at levels of 5%(v/w) and 10%(v/w) in Sprague-Dawley rats intoxicated with 1%(w/w) orotic acid (OA) for 10 days. The rats were divided into a normal group (N), a control group (C: OA), and treatment groups (SP10: OA + 10% extracts from B. mori L.; BSP5: OA + 5% extracts from B. mori L. fermented with B. subtilis KACC 91157; BSP10: OA + 10% extracts from B. mori L. fermented with B. subtilis KACC 91157). Serum activities of aspartate aminotransferase (AST), alanine transferase (ALT), alkaline phosphatase (ALP), and lactate dehydrogenase (LDH) increased following OA feeding, but the rise was slightly reduced by administration of BSP10. The total lipid, free fatty acid, phospholipid, total cholesterol, and triglyceride contents in serum were significantly lower in the OA treatment groups than in the N group. However, the contents slightly increased following the administration of BSP10. Glutathione concentrations in liver and serum were reduced in the OA-induced fatty liver, but they increased following the administration of BSP10. Hepatocytes in the OA-induced fatty liver contained numerous large droplets. However, SP10, BSP5, and BSP10 feeding prevented OA-induced lipid droplet accumulation in hepatocytes. Accordingly, extracts from silkworm powder fermented with B. subtilis could be an ideal material as a dietary supplement in healthy functional foods to improve the effects of fatty liver.

• Journal of Life Science
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• v.18 no.4
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• pp.447-453
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• 2008

Zinc is an essential trace element in Human Being. Highly zinc containing yeast strain isolated from the tropical fruit, rambutan and the zinc concentration in this yeast strain was 306 ppm (30.6 mg%)per dry matter basis. This strain was found to be a rounded type, normal size, and multi-polar budding. Phylogenetic analysis using the ITS1-5.85 rDNA sequences from isolated strain is most similar to yeast Saccharomyces cerevisiae at the level of nucleotide sequence identity at 99%. This strain was produced alcohol by about 12% using fully colonized koji-rice with Aspergillus oryzae. In conclusion, the isolated strain was found to be closely related to the S. cerevisiae based on its morphological and physiological properties, and alcohol fermentation. The phylogenetic analysis of strain FF-10 using ITS 5.8S rDNA sequence data also supported the closely related to the S. cerevisiae. Accordingly, the isolated yeast was named as S. cerevisiae FF-10. Further studies on the best culture conditions for zinc production from zinc-enriched S. cerevisiae FF-10 are under investigation.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.50-58
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• 2014

Makgeolli, known as takju, is a traditional alcoholic beverage which is native in Korea. It is made from various rice and other cereals. This study is carried out to compare the physicochemical characteristics and functional quality of makgeolli from various rice cultivars according to different amylose contents and amylopectin compositions. The 'Goami2', 'Goami3', and 'Goami4' have high amylose contents and lower proportional degrees of polymerization (DP) 6~12 and higher proportions of DP 13~24 in amylopectin of milled rice. Various variations are shown in pasting properties (viscosities) and gelatinization characteristics, and it is supposed to be related to both the amylose contents and the amylopectin compositions of raw rice. The makgeolli is being manufactured by using the 2-step-brewing method. The makgeolli is analyzed for alcohol contents, pH levels, total acids, Hunter color values and organic acid compositions. The makgeolli of 'Goami2', 'Goami3', and 'Goami4' have showed higher makgeolli yields, lower ethanol contents and less sweetness than other cultivars, and they also have high non-digestible carbohydrates contents which are derived from their high non-digestible carbohydrates contents in milled rice. Therefore, we are able to suggest that it is necessary to improve the makgeolli fermentation processes of 'Goami2', 'Goami3', and 'Goami4'.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.928-934
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• 2015

The objective of this study was to reduce Nuruk flavor in Korean rice-distilled liquor using different ratios of $Sumizyme^{TM}$ and Nuruk. After 9 days of fermentation at $28^{\circ}C$, alcohol contents and pH were 16.0~17.1% and 3.82~4.16, respectively. An increased ratio of $Sumizyme^{TM}$ decreased alcohol content while increased pH of the mash. In alcohol contents, there were no significant differences up to 30% substitution of Nuruk to $Sumizyme^{TM}$. A descriptive analysis was conducted with trained panelists for determining the intensity of Nuruk flavor. The intensities of Nuruk flavor in mashes and distilled liquors brewed by traditional Nuruk, cultured Nuruk, and a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk were evaluated. The mash and distilled liquor prepared using a mixture of 30% $Sumizyme^{TM}$ and 70% cultured Nuruk showed significantly lower intensities of Nuruk flavor when compared with those of mashes and distilled liquors produced by the traditional and cultured Nuruk.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.299-310
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• 2021

Glycerol is a non-volatile compound with no aromatic properties that contributes significantly to the quality of wine by providing sweetness and richness of taste. In addition, it is also the third most significant byproduct of alcoholic fermentation in terms of quantity after ethanol and carbon dioxide. In this study, Fourier transform infrared (FT-IR) spectroscopy was employed as a fast non-destructive method in conjugation with multivariate regression analysis to build a model for the quantitative analysis of glycerol concentration in wine samples. The samples were prepared by using three varieties of red wine samples (i.e., Shiraz, Merlot, and Barbaresco) that were adulterated with glycerol in concentration ranges from 0.1 to 15% (v·v^-1), and subjected to analysis together with pure wine samples. A net analyte signal (NAS)-based methodology, called hybrid linear analysis in the literature (HLA/GO), was applied for predicting glycerol concentrations in the collected FT-IR spectral data. Calibration and validation sets were designed to evaluate the performance of the multivariate method. The obtained results exhibited a high coefficient of determination (R²) of 0.987 and a low root mean square error (RMSE) of 0.563% for the calibration set, and a R² of 0.984 and a RMSE of 0.626% for the validation set. Further, the model was validated in terms of sensitivity, selectivity, and limits of detection and quantification, and the results confirmed that this model can be used in most applications, as well as for quality assurance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.643-647
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• 2010

Gamhongro-ju is a Korean traditional alcoholic beverage made from medicinal herbs and spices. In this study, polyphenol content and antioxidant activities of gamhongro-ju and the 8 individual herb extracts used to make the beverage were determined. Cinnamon, saposhnikovia root, clove, ginger, violet-root cromwell, licorice, citrus peel and logan (2.5 g each) were extracted with 1000 mL of 45% and 60% purified ethanol (PE), and 45% traditionally distilled ethanol (TDE). The individual herb (20 g each) was extracted with 1000 mL of 60% PE. Polyphenol content, DPPH and ABTS radical scavenging activities of the extracts were measured. In the combined herb extracts, polyphenols were significantly higher in the 45% and 60% PE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove extract had the highest polyphenol content (2421~2446 mg/L). ABTS $IC_{50}$ values of the combined herb extracts were lower in the 60% PE and 45% TDE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove and cinnamon had the lowest ABTS and DPPH $IC_{50}$ values. In the individual extracts, ginger had the lowest polyphenol content; however, it was the third in the antioxidant activity.

• Food Science and Preservation
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• v.22 no.3
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• pp.353-360
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• 2015

Yakju, a Korean traditional alcoholic beverage, is made from rice and Nuruk. In this study, the fermentation characteristics of Yakju was investigated using rice and rice starch. Ingredients was classified into raw material (rice, rice starch) and starter (enzyme supplements, modified Nuruk, traditional Nuruk, and yellow rice koji) for fermentation. The crude protein content of rice, rice starch, and starter were determined as follows (%): rice 6.69, rice starch 0.44, enzyme supplements 7.84, modified Nuruk 15.29, traditional Nuruk 14.28, and yellow rice koji 7.28. The alcohol content of rice with traditional Nuruk ($20.13{\pm}0.12%$) was higher than other Yakju. The concentration of organic acids of rice starch-based Yakju (389.83~538.34 mg%) was higher than that of rice Yakju (259.27~357.70 mg%). The concentration of nitrogen compound of rice Yakju (498.38~5976.93 ppm) was higher than that of rice starch-based Yakju (600.43~4463.79 ppm). In line with these findings, further studies will be necessary for the quality analysis of the rice, rice starch and fermented starter (enzyme supplements, modified Nuruk, traditional Nuruk and yellow rice koji).

• Journal of Life Science
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• v.18 no.8
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• pp.1053-1058
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• 2008

Glutathione is a well known chemotherapeutic agent for liver disease and is a popular nutritional supplement in the United States. Previous our studies reported the suppressive effects of glutathione-enriched Saccharomyces cerevisiae FF-8 strain (FF-8GY) on carbon tetrachloride- and alcohol-induced hepatotoxicity. The primary objective of this study was to investigate the comparative effects of FF-8GY and commercially available glutathione-enriched yeast extract (GYE) against the oxidative stress in alcohol-induced fatty liver of rats. The lipid peroxidative index (thiobarbituric acid-reactive substances, TBARS) and antioxidant status (reduced glutathione level) were used to monitor those protective roles of FF-8GY or GYE treatment. When the rat was treated alcohol, the TBARS levels in the whole liver and the subfractions of microsomal and mitochondria were significantly increased but these were significantly decreased by FF-8GY treatment and tended to be lowered by GYE treatment. The concentration of hepatic glutathione is known to be closely associated with antioxidant system and this was slightly deplete in the alcohol-induced rats, but this was recovered by treating with FF-8GY. However, the glutathione concentration was more significantly decreased in the GYE supplementation in alcohol feeding rats. Alcohol treatment also negatively affected the serum total protein and albumin, but these were significantly increased near normal levels in FF-8GY coadministered rats. These results suggest that glutathione-enriched Saccharomyces cerevisiae FF-8 strain may have positively mediate the alcohol-induced oxidative stress, and this effect was more pronounced in FF-8GY compared to GYE.