Characterization of Physiological Functionalities in Korean Traditional Liquors

전통 민속주의 생리기능성 탐색

  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Lee, Dae-Hyung (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Choi, Shin-Yang (Korea Food Research Institute) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
  • 김재호 (배재대학교 유전공학과.생물의약연구센타) ;
  • 이대형 (배재대학교 유전공학과.생물의약연구센타) ;
  • 최신양 (한국식품개발연구원) ;
  • 이종수 (배재대학교 유전공학과.생물의약연구센타)
  • Published : 2002.02.01

Abstract

Some physiological functionalities of Korean traditional liquors were characterized. Inhibitory activity against angiotensin-converting enzyme was 87.2% in Chunla-Do So-ju, 85.2% in Kyunggi-Do 2D-ju, and 85.9% in Chungcheong-Do DO-ju, Kyunggi-Do HO-ju, SA-ju, and Chunla-Do SO-ju had high fibrinolytic activity. SOD-like activity and electron donating ability were 70.7% in Kyunggi-Do OK-ju and 85.5% in Chungcheong-Do SA-ju, restectively. The highest tyrosinase inhibitory activity was shown in Kyungsang-Do KO-ju. High nitrite scavenging activity was detected in Chunla-Do To-ju.

Keywords

Physiological functionalities;Korean traditional liquors

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