Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
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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.

전통 민속주의 이화학적 특성과 생리 기능성을 조사하였다. 이들의 조단백질 함량은 $0.15{\sim}10.97%$이었고 pH는 $3.5{\sim}5.0$이었으며 경기도 YA 민속주가 약 14%의 당을 함유하고 있었다. 또한 ACE 저해 활성은 전라도 SO-주가 87.2%로 가장 높았고 혈전 용해활성은 경기도 HO-주가 가장 높았다. 전자공여능과 SOD 유사활성은 각각 충청도 SA-주 85.5%와 경기도 OK-주 70.7%이었으며 tyrosinase 저해 활성은 경상도 KO-주와 전라도 TO-주 및 경기도 CH-주에서 높았으며 아질산염 소거활성은 전라도 TO-주에서 높았다.

Keywords

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