• Title/Summary/Keyword: Korean rice wine

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Identification of Lactic Acid Bacteria Involved in Traditional Korean Rice Wine Fermentation

  • Seo, Dong-Ho;Jung, Jong-Hyun;Kim, Hyun-You;Kim, Young-Rok;Ha, Suk-Jin;Kim, Young-Cheul;Park, Cheon-Seok
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.994-998
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    • 2007
  • Changes in microflora, pH, reducing sugar content, lactic acid content, and ethanol content during Korean rice wine fermentation were investigated. Typical quality characteristics of Korean rice wine fermentation including pH, reducing sugar content, lactic acid content, and ethanol content were evaluated. While a fungus was not detected in our Korean rice wine mash, yeast was found to be present at fairly high quantities (1.44-4.76\;{$\times}\;10^8\;CFU/mL$) throughout the fermentation period. It is assumed that lactic acid bacteria (LAB) had effects on the variations of fragrance and flavor for traditional Korean rice wine. The main LAB during the Korean rice wine fermentation was determined and identified as a Gram-positive, straight rod-shaped cell. Genotypic identification of the isolated strain by amplification of its 16S rRNA sequence revealed that the isolated strain was most closely related to Lactobacillus plantarum (99%) strains without any other comparable Lactobacillus strains. Therefore, we designated the major LAB identified from traditional Korean rice wine fermentation as L. plantarum RW.

Gastroprotective Effect of Korean Rice-Wine (Yakju) (한국 전통약주의 위보호 효과)

  • Kim, Seung-Jin;Baek, Ji-Young;Park, Chan-Koo;Kim, Gye-Won
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.818-822
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    • 2004
  • Gastroprotective effects of Korean rice-wine (Yakju) in two types of acute experimental gastric ulcer induced in rats and in mice were evaluated. Korean rice-wine were administered to 24-hr fasted rats 30 min before administration of 60% EtOH in 150 mM HCl or absolute ethanol. Korean rice-wine prevented formation of gastric ulcers induced by 60% EtOH in 150 mM HCl at oral doses of 250-1,000mg/kg and reduced gastric ulcers induced by absolute ethanol at oral doses of 62.5-1,000mg/kg, and inhibitory effect against 30% alcohol treatment for 7 days (twice/day). These results suggest Korean rice-wine have inhibitory effects on gastric lesion and ulceration.

Anti-Wrinkle Effects of Korean Rice Wine Cake on Human Fibroblast (양조 부산물인 주박의 주름개선 효과)

  • Yoo, Jung-Min;Kang, Yeo-Jin;Pyo, Hyeong-Bae;Choung, Eui-Su;Park, Shin-Young;Choi, Ji-Ho;Han, Gwi-Jung;Lee, Choong-Hwan;Kim, Tack-Joong
    • Journal of Life Science
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    • v.20 no.12
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    • pp.1838-1843
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    • 2010
  • Skin aging is related to genetic and environmental factors (e.g., gene mutation and UV radiation respectively). To develop a new anti-wrinkle cosmetic or functional food by using Korean rice wine cake, we examined the effects of Korean rice wine cake, a brewery byproduct, on antioxidant effect, collagen synthesis and expression of MMP-1. Interestingly, we found that Korean rice wine cake has the ability to promote scavenging activity of DPPH radical. We also found that the cell proliferation and synthesis of collagen in HS27 cells was increased by Korean rice wine cake in a concentration-dependent manner. However, elastase inhibitory activity was not changed. In addition, the expression of MMP-1 was inhibited by Korean rice wine cake in a concentration-dependent manner. All these results suggest that Korean rice wine cake can be effectively used for the prevention of wrinkles in human skin.

Cytotoxic Effects of Korean Rice-wine (Yakju) on Cancer Cells (암세포에 대한 한국 전통약주의 세포독성 효과)

  • Kim, Seung-Jin;Ko, Si-Hwan;Lee, Won-Young;Kim, Gye-Won
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.812-817
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    • 2004
  • Cytotoxic effects of Korean rice-wine (Yakju) made with different processes and ingredients (Korean rice-wines I, II), red wine, white wine, beer, and Japanese rice-wine (Sake) were examined against human cancer lines (DLD-1, HepG2, K562) and mouse cancer lines (EMT6, LLC1). Red wine showed cytotoxic effect on all cancer lines, while Korean rice-wines I, and II showed cytotoxcity on all cancer cells except DLD-1. White wine, beer, and Japanese rice-wine had no or little cytotoxic effect against all cancer cell lines. Concentrate of Korean rice-wine only showed cytotoxic effect against DLD-1. These results suggest Korean rice-wine has strong anti-cancer effects, which are induced by certain rice-wine components.

Characterization and Antibacterial Activity of Lactobacillus casei HK-9 Isolated from Korean Rice Wine, Makgeolli (막걸리에서 분리한 젖산세균인 Lactobacillus casei HK-9의 특성 및 항균 활성)

  • Baek, Hyun;Choi, Moon-Seup;Oh, Kye-Heon
    • KSBB Journal
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    • v.27 no.3
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    • pp.161-166
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    • 2012
  • The purpose of this work was to examine the antibacterial activity derived from a lactic acid bacterium isolated from korean rice wine, called makgeolli. Various physiological and biochemical properties of this strain were characterized. Both the BIOLOG system and phylogenetic analysis using 16S rRNA sequencing were utilized for identification, and the strain was designated as Lactobacillus casei HK-9, and registered in GenBank as [JQ951606]. Growth rate, production of organic acids (e.g., lactic acid and acetic acid), and pH changes during growth were monitored. The maximum concentrations of lactic acid and acetic acid were approximately 576 mM and 199 mM, respectively, and pH was changed from 7.00 to 3.74 after 72 h of incubation. HPLC was used to confirm the production of lactic acid and acetic acid. Significant antimicrobial activity of the concentrated supernatant was demonstrated against various food-poison causing bacteria (e.g., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, methicillin-resistant Staphylococcus aureus, Escherichia coli, Salmonella enteritidis). Ethanol tolerance of L. casei HK-9 showed up to 12% of ethanol within the culture.

Effect of Korean Rice-Wine (Yakju) on in vitro and in vivo Progression of B16BL6 Mouse Melanoma and HRT18 Human Colon Adenocarcinoma Cells (한국 전통 약주의 B16BL6 mouse melanoma 및 HRT18 human colon adenocarcinoma 세포 성장 억제 효과)

  • Chung, Kun-Sub;Oh, Won-Taek;Nam, Sang-Min;Son, Byoung-Soo;Park, Yong-Serk
    • Korean Journal of Food Science and Technology
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    • v.30 no.6
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    • pp.1470-1475
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    • 1998
  • Two kinds of Korean rice-wine (Yakju) with different process and ingredients, and Japanese rice-wine (Sake) were chosen for this study, and throughly dried and solubilized in water or cell culture medium. In vitro cytotoxicity assays of the solubilized wine solids exhibited that maximum dilution factors for inhibition of B 16BL6 mouse melanoma cell growth were 16X for herbal medicine-added rice-wine (Korean rice-wine I) and typical Korean rice-wine (Korean rice-wine II), and 8X for Japanese rice-wine. Their cytotoxic effects on HRT18 human colon adenocarcinoma cells were even lower than those on B16BL6 cells. The morphology of the tumor cells were changed by addition of the solubilized wine solids. Inhibitory effect of the rice-wine on in vivo tumor growth and metastasis were monitored after implantation of B16BL6 cells into C57BL/6 mice with daily feeding the solubilized wine solids. Compared to non-fed control groups, B16BL6 tumor growth and metastasis to lung were clearly inhibited by feeding the wine solids, in order of Korean rice-wine I > Korean rice-wine II > Japanese rice-wine. The data of in vitro cytotoxicity and the cell shape changes indicate that the inhibitory effect of tumor progression may be attributed to tumor cell differentiation or immune stimulation induced by certain components in the rice-wine, rather than direct cytotoxicity of the components.

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Preparation and characteristics of yogurt added with Korean rice wine lees powder (주박 분말 첨가 요구르트의 제조 및 특성)

  • Kim, Dong Chung;In, Man-Jin
    • Journal of Applied Biological Chemistry
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    • v.59 no.4
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    • pp.345-349
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    • 2016
  • This study was performed to evaluate the quality characteristics of curd yogurt with different contents [0.5~2.0% (w/w)] of Korean rice wine lees powder (KRWLP). Yogurt was fermented with commercially available mixed lactic acid bacteria (Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophiles) at $40^{\circ}C$ for 15 h. Acid production (pH and titratable acidity) of yogurts increased with increasing KRWLP content. After 12 hours fermentation, titratable acidity of KRWLP yogurt was 1.19~1.29 % and was higher than that (1.07 %) of yogurt made without KRWLP. And also, the number of viable lactic acid bacterial cell increased and the culture time to obtain maximum number of lactic acid bacteria cell decreased with the addition of KRWLP. The curd stability in yogurt was significantly enhanced by repression of whey separation in KRWLP yogurt. In sensory evaluation, there was a similar preference for KRWLP yogurts and the control. These results suggest that KRWLP can be used as foodstuff to improve the quality characteristics of yogurt.

Potential Antioxidant Peptides in Rice Wine

  • Rhee, Sook-Jong;Lee, Chung-Yung J.;Kim, Mi-Ryung;Lee, Cherl-Ho
    • Journal of Microbiology and Biotechnology
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    • v.14 no.4
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    • pp.715-721
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    • 2004
  • Many food protein hydrolysates have been shown to have antioxidant activities, and recent research focuses on low molecular peptides produced during hydrolysis of food protein. Korean rice wine contains about 60-70% of protein at dry base and originates from raw materials. It has been suggested that the protein is transformed into low molecular weight peptides, and have antioxidant activity during fermentation. The objectives of this study were to evaluate the antioxidant activity of the pre-purified and purified peptides found in Korean rice wine and to identify the responsible peptides. The wine extract of Samhaeju, a traditional Korean rice wine made by low temperature fermentation, was evaporated at $35^{\circ}C$. The two methods employed in the evaluation of antioxidant activity were the DPPH radical scavenging method and the beta-carotene bleaching test. The pre-purified samples showed 808 AAC (Antioxidant Activity Coefficient) and 56.5% AOA (Antioxidant Activity), which were higher than $\alpha$-tocopherol (572 AAC and 78% AOA). The rice wine extract was separated by reversed-phase HPLC. The protective effect of the four most antioxidant active fractions were tested for t-butyl hydroperoxide induced oxidation of healthy human erythrocytes and the byproduct was determined by malondialdehyde formation. Fraction No.5 showed 35% lower MDA concentration as compared to the control. The peptides were further purified using consecutive chromatographic methods and 4 antioxidant peptides were isolated. The amino acid sequences of the peptides were identified as Ile-His-His, Val- Val-His(Asn), Leu-Val-Pro, and Leu(Val)-Lys-Arg-Pro. The AAC value of the synthetic form of the identified peptides was the highest for Ile-His-His.

Ethyl Acetate Extract of Korean Rice Wine Lees Inhibits IgE-Mediated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis in Mice (주박 에틸아세테이트 추출물의 항알러지 효과)

  • Kang, Yeo-Jin;Park, Sae-Jin;Bae, Ki-Ho;Yoo, Jung-Min;Pyo, Hyeong-Bae;Choi, Ji-Ho;Kim, Tack-Joong
    • Journal of Life Science
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    • v.21 no.10
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    • pp.1364-1369
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    • 2011
  • Mast cells, the central effector cells involved in the allergic response, release histamine, arachidonic acid, and proinflammatory cytokines. We investigated the effect of the ethyl acetate fraction (EA), derived from Korean rice wine lees, on RBL-2H3 cell degranulation and passive cutaneous anaphylaxis in an animal model. The EA fraction suppressed the release of beta-hexosaminidase, a marker of degranulation, and the mRNA expression of interleukin-3 (IL-3) and IL-13. EA also successfully suppressed the passive cutaneous anaphylaxis (PCA) reaction in mice in a dose-dependent manner. These results suggest that EA can inhibit mast cell degranulation through the inhibition of IL-3 and IL-13 mRNA expression, and that EA may potentially serve as an anti-allergic agent.

Determination for Inflow Routes of Insects Caused by Manufacturing and Drinking Process in Korean Rice-wine (한국 전통약주에서 제조 및 음용 과정 중 발생하는 곤충의 혼입 경로에 대한 판정)

  • Kim Seung-jin;Lee Jeoung-hoon;Choi Yuung-hwan;Kim Gye-won
    • Journal of Food Hygiene and Safety
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    • v.20 no.3
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    • pp.123-127
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    • 2005
  • To determine the possibility of inflow routes for insect in Korean rice-wine, we investigated catalase (CAT) activity and oxygen bubble formation through stereoscopic microscope in pasteurized insects (bee, fly, fruit fly) treated with $H_2O_2$. The pasteurization condition was 30 and 60 min heating at 65 and $70^{\circ}C$. Bubble was not shown under the CAT level of 50 $\mumoles/min/ml$. CAT activity level was more sensitive compared with oxygen bubble formation, but the CAT activity had correlation with oxygen bubble formation method. We also tested bubble formation at room temperature, 65 and $70^{\circ}C$ for 30 days. The bubble formation was slowly decreased in all insects at room temperature during experiment, but it was rapidly decreased at 65 and $70^{\circ}C$. The fruit fly was not shown bubble formation at 65 and $70^{\circ}C$. These results suggest that bubble farmation method was a new simple method for inflow routes of insects caused by manufacturing and drinking process in pasteurized Korean rice-wine.