Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
권호 표지

Characterization of Anti-dementia, Cadiovascular and Antioxidant Functionalities in Korean Traditional Alcoholic Beverages

전통주의 항치매 활성과 심혈관질환 활성 및 항산화 활성 탐색

  • Seo, Dong-Soo (Department of Life Science and Genetic Engineering, Paichai University) ;
  • Kim, Jae-Ho (Korea Food Research Institute) ;
  • Ahn, Byung-Hak (Korea Food Research Institute) ;
  • Lee, Jong-Soo (Department of Life Science and Genetic Engineering, Paichai University)
  • Published : 2008.12.28
Download PDF
⟨ Previous Next ⟩

Abstract

Some anti-dementia, cardiovascular and antioxidant functionalities of Korean traditional alcoholic beverages were characterized. Anti-dementia acetylcholinesterase inhibitory activities were generally not detected or low except BHS-ju (19.5%) and buthyrylcholinesterase inhibitory activities were also show below 1.0%. However, $\beta$-Secretase inhibitory activities were high in PMR-ju (42.5%), WJY-ju (41.6%) and SSJ-ju (42.9%). Antihypertensive angiotensin I-converting enzyme inhibitory activities was the highest in YON-ju (85.6%), however fibrinolytic activities were not detected in all traditional alcohol beverages. Furthermore, antioxidant activities were very high in SBB-ju (72.2%) and GMB-ju (67.9%), however SOD like activities generally were show below 20%.

새로운 고품질의 전통주 개발을 위한 자료를 얻고자 시판 전통주들을 수집하여 이들의 물리화학적 성질과 항치매활성, 심혈관질환활성 및 노화억제활성등을 조사하였다. 수집된 45종의 전통주들의 에탄을 함량은 $7.0%{\sim}52.0%$로 다양하였고 pH는 $3.05{\sim}5.28$이었으며 SBB-ju 전통주가 비교적높은 1.37%의 총산을 함유하고 있었다. 항치매성 $\beta$-secretase 저해활성은 PMR-ju가 42.5%로 제일 높았으나 acetylcholinesterase와 butyrylcholinesterase 저해활성은 없거나 20% 미만의 낮은 활성을 보였다. 항고혈압성 ACE저해활성은 YON-ju가 85.6%로 조사한 모든 생리기능성 중 가장 우수하였으나 혈전용해활성은 없었다. 항노화성 전자공여능은 SBB-ju(A)가 72.2%을 보여 높았으나 SOD 유사활성과 혈전용해활성등은 매우 낮거나 없었다. 최종 항고혈압활성 우수 기능성 주류로 선발된 YON-ju의 주, 부원료 추출물들의 항고혈압 활성을 조사한 결과 인삼의 물과 에탄을 추출물, 멥쌀의 물추출물 및 국화의 에탄올추출물에서 항고혈압활성이 높은것으로 보아 발효중에 이들로부터 항고혈압성 ACE 저해물질이 용출되거나 이들의 분해산물들이 YON-ju의 항고혈압 활성을 상승시킨 것으로 사료 되었다.

Keywords

References

  1. Ahn, B. H. 1995. Current status of research and prospects of traditional liquors. Presented at Current status and quality improvement of traditional foods symposium proceeding. pp. 299-307
  2. Blois, M. S. 1958. Antioxidant determination by the use of stable free radical. Nature. 191: 1199 https://doi.org/10.1038/1911199a0
  3. Cushman, D. W. and H. S. Cheung. 1971. Spectrophotometic assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochem. Phamacol. 20: 1637-1648 https://doi.org/10.1016/0006-2952(71)90292-9
  4. Ellman, G. L., K. D. Courtney, V. Andres, and R. M. Featherstone. 1961. A new and rapid colorimetric determination of acetylcholinesterase activity. Biochem. Pharmacol. 7: 68-75
  5. Han, E. H., T. S. Lee, B. S. Noh, and D. S. Lee. 1997. Volatie takju prepared components in mash of Takju prepared by using different nurks. Kor. J. Food Sci. Technol. 29: 563-570
  6. Haverkate, F. and D. W. Traas. 1974. Dose-response curves in the fibrin plate assay. Fibrinolytic activity of protease. Thromb. Haemost. 32: 356
  7. Kim, J. H., D. H. Lee, S. Y. Choi, and J. S. Lee. 2002. Characterization of physiological functionalities in Korean traditional liquors. Kor. J. Food Sci. Technol. 34: 118-122
  8. Kim, J. H., S. H. Lee, N. H. Kim, S. Y. Choi, J. Y. Yoo, and J. S. Lee. 2000. Manufacture and physiological functionality of Korea traditional liquors by using dandelion. Kor. J. Appl. Microbiol. Biotechnol. 28: 367-371
  9. Koo, K. C., D. H. Lee, J. H. Kim, H. E. Yu, J. S. Park, and J. S. Lee. 2006. Production and characterization of antihypertensive angiotensin I-converting enzyme inhibitor from Pholiota adipose. J. Microbiol. Biotechnol. 16: 757-763
  10. KT&G Co. Central Res. Inst. 1998. Modern Korean Ginseng Components and Efficacy. Halimwon, pp. 23-42
  11. Lee, D, H., D. H. Lee, and J. S. Lee. 2008. Characterization of a new antidementia ${\beta}-secretase$ inhibitory peptide from Robus coreanus. Food Sci. Biotechnol. 17: 489-494
  12. Lee, D. H., W. J. Park, B. C. Lee, J. C. Lee, D. H. Lee, and J. S. Lee. 2005. Manufacture and physiological functionality of Korean traditional wine by using Gugija (Lycii fructus). Kor. J. Food Sci. Technol. 37: 789-794
  13. Lee, D. H., H. E. Yu, and J. S. Lee. 2004. Quality characteristics and physiological functionality of wild grape wine. J. Natural Sci. Paichai Univ. 15: 69-78
  14. Lee, E. N., D. H. Lee, S. B. Kim, S. W. Lee, N. M. Kim, and J. S. Lee. 2007. Effects of medicinal plants on the quality and physiological functionalities of traditional ginseng wine. J. Ginseng Res. 31: 102-108 https://doi.org/10.5142/JGR.2007.31.2.102
  15. Lee, J. S., S. H. Yi, S. J. Kwon, C. Ahn, and J. Y.Yoo. 1997. Enzymatic activities and physiological functionality of yeasts from traditional Meju. Kor. J. Appl. Microbiol. Biotechnol. 25: 448-452
  16. Lee, S. J. and G. W. Kim. 2008. Physiological functionalities of Rhizopus oryzae isolated from Nuruk. KSM Newsletter. 20: 41-44
  17. Marklund, S. and G. Marklund. 1974. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 469-474 https://doi.org/10.1111/j.1432-1033.1974.tb03714.x
  18. Min, Y. K. and H. S. Jeong. 1995. Manufacture of some Korean medicinal herb liquors by soaking. Kor. J. Food Sci. Technol. 27: 210-215
  19. Rhyu, M. R., Y. J. Nam, and H. Y. Lee. 1996. Screening of angiotensin I-converting enzyme inhibitors in cereals and legumes. J. Biotechnology. 5: 334-337
  20. Saito, Y., K. Nakamura, A. Kawato, and S. Imayasu. 1994. Structure and activity of angiotensin I converting enzyme inhibitory peptides from sake and sake less. Biocsi. Biotech. Biochem. 58: 1767-1771 https://doi.org/10.1271/bbb.58.1767
  21. Seo, S. B., J. H. Kim, N. M. Kim, S. Y. Choi. and J. S. Lee. 2002. Effect of acasia(Robinia pseudo-acasia) flower on the physiological functionality of Korean traditional rice wine. Kor. J. Microbiol. Biotechnol. 30: 410-414
  22. Yu, H. E., D. H. Lee, J. H. Lee, S. Y. Choi, and J. S. Lee. 2005. Quality characteristics and cardiovascular activities of Korean traditional wines and liquors. 2005. Food Sci. Biotechnol. 14: 772-777