• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.206-212
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• 2011

Makgeolli is Korean traditional alcoholic beverage that has historically been brewed. In this study, we analyzed the profile of organic acids in makgeolli and also evaluated its physiological characteristics. Makgeolli contained excess lactic acid, which is produced by lactic acid bacteria (LAB). Anti-obesity effects of makgeolli were investigated in 3T3-L1 preadipocytes. Compared to the negative control, makgeolli inhibited the differentiation of preadipocyte as quantified by Oil red O dye. In particular, $100{\mu}g/mL$ makgeolli reduced 40 to 70% of differentiation. To evaluate the anti-angiogenic and anti-inflammatory effects of makgeolli, we performed chorioallantoic membrane assay and measured nitric oxide production from lipopolysaccharide-induced RAW264.7 cells. Most makgeolli interrupted the formation of neo-vasculature and significantly inhibited NO production in a dose-dependent manner. Taken together, these findings suggest that commercial makgeolli has inhibitory activities against adipogenesis, neo-vascularization, and inflammation, and also they are influenced by second metabolites from nuruk microflora containing fungi and LAB.

• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.

• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.377-383
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• 2017

In this research, the improvement of Korean rice wine (makgeolli) with pine (Pinus koraiensis) extract addition was evaluated due to the increase in alcoholic Korean traditional beverage. Makgeolli fermentation was prepared using Korean rice and nuruk (traditional starter) supplemented by pine needle (MPN) and pine sprout (MPS) extract. The average of initial pH level for MPN was 3.95 and MPS was 4.55, the average of initial sugar content for MPN was 0.4% and MPS was 0.3%. The sugar content and pH level behavior were investigated every 24h during fermentation period. The observation of microbial colony was done at days 8 of fermentation period with three time sample dilution. Afterward, the physical appearance of fermentation solution and microbial development were investigated in the final of fermentation period. The number of yeast and LAB ($402{\times}103\;CFU/mL$) in MPN was greater than the yeast and LAB count in MPS ($224{\times}103\;CFU/mL$). The pH level obtained by addition pine sprout have value of R2 higher than addition of pine needles (leaf), the sugar content (%) behaviour was opposite with pH level behaviour.

• Korean Journal of Human Ecology
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• v.21 no.6
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• pp.1161-1172
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• 2012

The recent trend in tourism souvenirs has shifted from traditional products to modern, practical, and budget oriented products. As a result, tourism souvenirs that meet the changing demands of consumers need to be studied and developed. Aprons are one of the most important accessories worn for housework, and are also an important part of uniforms worn at restaurants and hotels. As a result, aprons typify the characteristics of makgeolli - practical products that meet the needs of modern consumers. Therefore, the development of tourism souvenirs targeting tourists that seek Jeonju Makgeolli is expected to bring substantial social and economic benefits. The purpose of the study is to develop designs for aprons for promotional and tourism souvenirs for the Jeonju Makgeolli Research Center. The research has been conducted with a survey on design preferences of aprons, design proposals, production of actual aprons, and selection of the final design. The study is empirical in nature and realistic in scope since it is anticipated that the trial and manufacture of aprons will be commercialized as tourism souvenirs. It is expected that aprons, which can be produced at low cost, will meet the needs of recent consumers who prefer elegant, modern, and practical goods as compared to simple and bland folk crafts or traditional products. More studies and research on the development of designs of aprons as tourism souvenirs is expected to be conducted based on this study.

• Journal of Microbiology and Biotechnology
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• v.25 no.9
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• pp.1485-1492
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• 2015

Makgeolli is a traditional wine in Korea and has been traditionally believed to exhibit health benefits. However, the inhibitory effect of dealcoholized makgeolli (MK) on cancer has never been investigated scientifically. In this study, MK exhibited an anti-angiogenic effect by inhibiting tube formation in human umbilical vein endothelial cells, without cytotoxicity. Treatment with MK reduced the proliferation of AGS human gastric adenocarcinoma cells in a dose-dependent manner and increased the sub-G1 population. Next, we evaluated whether MK could induce apoptosis in AGS cells by using the terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL) assay or Annexin V method. Treatment with MK at 500 and 1,000 μg/ml increased the number of TUNEL-positive AGS cells. Under the same conditions, MK-treated (500 and 1,000 μg/ml) cells showed significant induction of early or late apoptosis, compared with untreated cells (no induction). In addition, MK also induced phosphatase and tensin homolog (PTEN) expression in AGS cells. However, p53 expression in AGS cells was not changed by MK treatment. Furthermore, MK at 500 mg/kg·d reduced the tumor size and volume in AGS tumor xenografts. Taken together, MK may be useful for the prevention of cancer cell growth.

• Mycobiology
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• v.41 no.3
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• pp.139-144
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• 2013

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

• 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'.

• KSBB Journal
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• v.27 no.1
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• pp.21-27
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• 2012

Five yeast strains were isolated from traditional Makgeollies, Makgeollies were made by isolated yeasts after cultivation, and then property changes of Makgeollies were analyzed according to yeasts, storage temperatures and storage periods. Average pHs were shown to be 3.22~3.88 and statistically changed according to yeasts used, storage temperatures and storage periods. Total acidities were statistically changed according to storage periods. Amino-type nitrogen contents were in the ranges of 0.009~0.245% and statistically changed according to storage temperatures especially at 18 and $25^{\circ}C$ for 15 days. Average alcohol concentrations were in the ranges of 7.5~18.5% and reduced until 10 days and increased for 15 days according to yeasts used and storage periods. Consequently, Makgeollies, made by isolated yeast strains originated from traditional Makgeollies, revealed that alcohol concentrations and amino-type nitrogen contents were changed but pHs and total acidities were not dramatically changed according to yeasts used. It suggests that development of various Makgeollies would be possible using isolated yeast strains in this study, and optimal storage condition of ready-made Makgeollies to maintain its original property turned out to be at $4^{\circ}C$ for 5 days. Especially, Makgeolli made by F strain showed the best quality on its property, therefore Makgeolli which maintains its property stably until 10 days when stored at $4^{\circ}C$ could be made using this strain.

• Korean Journal of Microbiology
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• v.48 no.2
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• pp.147-155
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• 2012

To improve of the quality of Korea traditional wheat-rice wine (makgeolli) production, we used a rice fermentation starter (rice nuruk) made by inoculation of Rhizopus oryzae CCS01 which was isolated and selected from commercial nuruk. Amylase activity of a rice nuruk was 1.8-2.4 times higher than those of commercial nuruks. The best acceptability of wheat-rice wine in a sensory test was observed at 4 : 6 ratio of wheat-rice mash at experimental condition. During the fermentation period, pH of wheat-rice makgeolli made with a rice nuruk was higher compared to those made with commercial nuruks such as Sanseong, Jinju, and Songhak. Acidity of makgeolli mash was lower in case of using a rice nuruk and birx and alcohol production were higher compared to those of makgeolli mash using commercial nuruks. Highest alcohol production was observed at makgeolli mash using a rice nuruk and 12% of alcohol was produced at fermentation end. These results suggest that production of a new type of wheat-rice makgeolli using a rice nuruk was possible.