Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Inhibition Effect against the Rat Blood Plasma Oxidation of the $Makgeolli$ ($Takju$) Korean Rice Wine

막걸리(탁주)의 쥐 혈장 과산화물 생성 억제효과

  • Wang, Seung-Jin (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Lee, Hyoung-Jae (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Cho, Jeong-Yong (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Jang, Mi-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 왕승진 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 이형재 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 장미영 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Received : 2011.07.25
  • Accepted : 2011.12.16
  • Published : 2012.02.28
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Abstract

The antioxidant activities of $makgeolli$ and other alcoholic beverages were compared. Based on the same volume (70 ${\mu}L$ eq.) of the alcoholic beverages, the 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) (ABTS+) radical-scavenging activities were as follows: whisky > $makgeolli$ crude extract (MCE) > rice wine (RW) > clarified $makgeolli$ (CM) > soju. Based on the same alcohol concentration (6%) of the alcoholic beverages, however, $makgeolli$ showed the highest activity. In addition, based on the same volume (70 ${\mu}L$ eq.), the inhibition effects against the formation of cholesteryl ester hydroperoxide (CE-OOH) were as follows: soju > whisky > RW > MCE > CM. Based on the same alcohol concentration (6%), however, the inhibition effects against the formation of CE-OOH were as follows: RW > MCE > soju > whisky > CM. Therefore, it was suggested that $makgeolli$ may contain radical-scavenging- and metal-ion-chelate-type antioxidants and may increase the antioxidant activity in the blood.

막걸리 추출물과 타종의 주류들을 대상으로 항산화 활성을 비교하였다. 동일 용량(70 ${\mu}L$ eq)을 기준으로 하였을 때, $ABTS^+$ radical-scavenging 활성은 위스키 > 막걸리 조추출물 > 정종 ${\simeq}$ 막걸리 청징액 > 소주 순이었다. 그러나 동일 알콜 함량(6%)을 기준으로 했을 때에는 막걸리 조추출물 > 위스키 > 정종 ${\fallingdotseq}$ 막걸리 청징액 > 소주 순이었다. 이어 쥐 혈장의 cholesteryl ester hydroperoxide (CE-OOH) 생성 억제능을 평가하였다. 주류의 동일 용량을 기준으로 하였을 때, CE-OOH 생성 억제능은 소주 > 위스키 > 정종 > 막걸리 조추출물 > 막걸리 청징액 순이었다. 한편 동일 알콜 함량을 기준으로 했을 때에는 정종 > 막걸리 조추출물 > 소주 > 위스키 > 막걸리 청징액 순이었다. 그리고 막걸리 조추출물의 용매분획물들[동일 용량 (70 ${\mu}L$ eq) 기준]을 대상으로 CE-OOH 생성 억제능을 평가한 결과, $H_2O$층 ${\fallingdotseq}$ BuOH층 > EtOAc층 > n-hexane 순이었다.

Keywords

References

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