Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation

으름 열매를 첨가한 막걸리의 이화학적 특성 및 생리활성

  • Lee, Jun-Ki (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Jo, Hyeon-Ju (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Kim, Kyung-Im (Division of Hotel Culinary Arts & Foodservice, Hyejeon College) ;
  • Yoon, Jin-A (Department of Food & Nutrition, Baewha Women's University) ;
  • Chung, Kang-Hyun (Department of Food Science and Technology, Seoul National University of Science & Technology) ;
  • Song, Byeong Chun (Division of food Bioscience, Konkuk University) ;
  • An, Jeung Hee (Division of food Bioscience, Konkuk University)
  • 이준기 (서울과학기술대학교 식품공학과) ;
  • 조현주 (서울과학기술대학교 식품공학과) ;
  • 김경임 (혜전대학교 호텔조리외식계열) ;
  • 윤진아 (배화여자대학교 식품영양과) ;
  • 정강현 (서울과학기술대학교 식품공학과) ;
  • 송병춘 (건국대학교 식품생명과학부) ;
  • 안정희 (건국대학교 식품생명과학부)
  • Received : 2013.05.21
  • Accepted : 2013.07.22
  • Published : 2013.10.31
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Abstract

We investigated the characteristics and biological activity of makgeolli supplemented with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during fermentation. Our results showed that supplementation with Akebia quinata fruit led to an increase in the acidity level, amino acid concentration, alcohol content, and total sugar level. Makgeolli supplemented with 7% Akebia quinata fruit showed the highest total sensory score. Supplementation with Akebia quinata fruit resulted in a significant increase in the antioxidant activity and nitric oxide inhibitory activity. Further, makgeolli supplemented with Akebia quinata fruit showed anticancer activity against DU145, HeLa, MCF-7, and U87cells, and significantly enhanced antibacterial activity against Shigella flexneri. Our results indicate that Akebia quinata fruit represents an effective natural additive for enhancing the biological activities of makgeolli.

으름열매를 각각 0, 1, 3, 5 그리고 7%를 첨가하여 제조한 막걸리의 발효 중 이화학적 특성과 생리활성에 대하여 조사하였다. 총산도, 아미노산, 알코올, 총당은 으름의 첨가량에 따라 증가하였다. 총균 및 효모수는 모든 실험구가 발효 3일 최대값을 나타내었고 이후 꾸준히 감소하였다. 종합적 관능검사 평가결과는 으름 첨가군 7%에서 종합적 기호도가 가장 높게 나타났다. 항산화 활성은 으름 첨가군 7%에서는 항산화 활성이 대조군에 비해서 24% 증가하였고 산화질소 억제활성 역시 으름 첨가군 7%에서 대조군에 비해 56% 증가하였다. 항암활성은 전립선암(DU145), 자궁경부암(HeLa), 유방암(MCF-7), 뇌종양(U87) 세포주에서 으름첨가 시 항암활성이 증가하였고. 항균활성은 S. flexneri 균에서 으름첨가 시 항균력이 유의적으로 증가하였다. 본 연구의 결과는 으름의 생리활성이 막걸리 및 기타식품에서 기능성 소재 이용으로 사용될 것으로 보여준다.

Keywords

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