Korean Journal of Food Science and Technology (한국식품과학회지)

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

Effect of Indian Millet Koji and Legumes on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine

수수 입국과 두류 첨가가 전통주의 품질과 엔지오텐신전환효소 저해활성에 미치는 영향

  • Kim, Jae-Ho (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Jeong, Seung-Chan (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University) ;
  • Kim, Na-Mi (Central Research Institute, KT & G Co.) ;
  • Lee, Jong-Soo (Department of Genetic Engineering and Bio-medicinal RRC, Paichai University)
  • 김재호 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 정승찬 (배재대학교 유전공학과.바이오의약연구센터) ;
  • 김나미 ((주) KT & G 중앙연구원) ;
  • 이종수 (배재대학교 유전공학과.바이오의약연구센터)
  • Published : 2003.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

To develop a high-valuable Korean traditional rice wine having antihypertension, effects of some cereal kojis and legumes on alcohol fermentation and angiotensin I-converting enzyme (ACE) inhibitory activity of Korean traditional rice wine were investigated. Korean traditional rice wine brewed by addition of 10% Indian-millet koji into the mash showed the greatest ACE inhibitory activity of 43.0% and good ethanol productivity. The ACE inhibitory activity increased up to 69.2% by addition of 50% of mungbean powder and 1% of dandelion petal into the mash.

고혈압 예방 효과를 가진 전통주를 개발하기 위하여 우선 엔지오텐신전환효소(ACE)저해 활성이 있다고 알려진 몇 가지 곡류를 이용하여 입국을 만들어 알콜 발효특성을 조사하였다. 또한 선정된 입국과 각종 두류분말을 덧밥에 첨가하여 전통주를 제조한 후 품질특성과 ACE저해 활성 및 기호도 등을 조사하였다. 수수 입국을 이용하여 전통주를 제조하였을 때 에탄올 생성량은 13.8%로 다른 입국으로 만든 술 보다 약간 낮았으나 ACE저해 활성은 43.3%로 제일 높았다. 또한 녹두가루를 덧밥의 50% 첨가하고 민들레꽃을 1% 첨가한 후 수수 입국과 주모로 $30^{\circ}C$에서 10일간 발효 시켰을때 에탄올 생성량과 항고혈압 활성을 나타내는 ACE저해 활성이 약 69%로 크게 증가하였고 맛과 향도 우수하였다.

Keywords

References

  1. Kim, J.H., Lee, D.H., Choi, S.Y. and Lee, J.S. Characterization of physiological functionalities in Korean traditional liquors. Korean J. Food. Sci. Technol. 34: 118-122 (2002)
  2. Ahn, B.H. Current status of research and prospects of traditional liquors, pp. 299-307. Symposium proceeding on current status and quality improvement of traditional foods of Korean Soc. of Food Sci. Technol. (1995)
  3. Han, E.H., Lee, T.S., Noh, B.S. and Lee, D.S. Volatile takju prepared components in mash of Takju prepared by using different nurks. Korean J. Food Sci. Technol. 29: 563-570 (1999)
  4. Ministry of Science and Technology. Industrialization and Quality Improvement of Traditional Alcoholic Beverages and Nuruk Brewed. Ministry of Science and Technology, Seoul, Korea (1997)
  5. Bae, J.H. Current status of development and prospects of traditionalliquors. Bioindustry 8: 17-25 (1995)
  6. Lee, D.H., Kim, J.H., Kim, N.M. and Lee, J.S. Manufacture and physiological functionality of Korean traditional liquors by using chamomile (Matricaria chamomile), Korean J. Food Sci. Technol. 34: 109-II3 (2002)
  7. Kim, J.H., Lee, S.H., Kim, N.H., Choi, S.Y., Yoo, J.Y. and Lee, J.S. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Korean. J. Appl. Microbiol. Bioeng. 28: 367-371 (2000)
  8. Lee, D.H., Kim, J.H., Kim, N.M., Pack, J.S. and Lee, J.S. Manufacture and physiological functionality of Korean traditional liquor by using Paecilomyces japonica. Korean J. Mycol. 30: 141-146 (2002)
  9. Kim, H.J., Lee, J.C., Lee, G.S., Jeon, B.S., Kim, N.M. and J.S. Lee. Manufacture and physiological functionality of ginseng traditionalliquors. Korean J. Ginseng Res. 26: 74-78 (2002) https://doi.org/10.5142/JGR.2002.26.2.074
  10. Seo, S.B., Kim, J.H., Kim, N.M., Choi, S.Y and Lee, J.S. Effect of Acasia flower on the physiological functionality of Korean traditional rice wine. Korean J. Microbiol. Bioeng. 30: 410-414 (2002)
  11. Saito, Y., Nakamura, K., Kawato, A. and Imayasu, S. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake lees. Biosci. Biotech. Biochem. 58: 1767-1771 (1994) https://doi.org/10.1271/bbb.58.1767
  12. Kim, J.H., Lee, J.H., Kim, H.J., Choi, S.Y. and Lee, J.S. Effects of barley koji and legumes on the quality and fibrinolytic activity of Korean traditional rice wine. J. Korean Soc. Food Sci. Nutr. In press (2003)
  13. Rhyu, M.R., Nam, Y.J. and Lee, H.Y. Screeing of angiotensin Iconverting enzyme inhibitors in cereals and legumes. Foods Biotechnol. 5: 334-337 (1996)
  14. Cushman, D.W. and Cheung, H.S. Spectrophotometic assay and properties of the angiotensin- converting enzyme of rabbit lung. Biochem. Pharmacol. 20: 1637-1648 (1971) https://doi.org/10.1016/0006-2952(71)90292-9
  15. Howard, H. Applied Sensory Analysis of Foods, pp. 44-71. CRC Press, USA (1998)
  16. Lee, C.H., Chae, S.K., Lee, J.K. and Park, B.S. Quality Control of Food Industry, pp. 122-160. Yurim Munwhasa, Seoul, Korea (1982)
  17. Han, K.H., Lee, J.C., Lee, G.S., Kim, J.H. and Lee, J.S. Manufacture and physiological functionality of Korean traditional liquor by using purple-fleshed sweet potato. Korean J. Food Sci. Technol. 34: 673-677 (2002)