생명과학회지 (Journal of Life Science)

  • 제21권11호
  • /
  • Pages.1592-1598
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  • 2011
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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마늘 첨가 막걸리의 품질특성 및 항알레르기 효과

Quality Properties and Anti-allergic Effect of Makgeolli Added with Garlic

  • 고유진 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 강상동 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원) ;
  • 강상태 (초록보물섬) ;
  • 류충호 (경상대학교 응용생명과학부(BK 21 프로그램).농업생명과학연구원)
  • Ko, Yu-Jin (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Sang-Dong (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Kang, Sang-Tae (Green Treasure Island Brewery Co. LTD.) ;
  • Ryu, Chung-Ho (Division of Applied Life Science (BK21 program), Institute of Agriculture and Life Science, Gyeongsang National University)
  • 투고 : 2011.09.26
  • 심사 : 2011.11.11
  • 발행 : 2011.11.30
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초록

본 연구에서는 다양한 기능성 및 생리활성 물질을 함유하고 있는 마늘의 활용방안을 제시하고 마늘 생산 농가의 안정적인 소득과 수급조절 및 건강 기능 증진을 위하여 마늘을 이용한 마늘 첨가 막걸리를 개발하고 품질특성 및 항알레르기 효과를 확인하였다. 사용된 마늘의 수분함량은 62.44%, 총당 15.31%, 회분 1.12%, pH 6.4, 총산은 1.03%로 마늘 첨가 막걸리의 총당, 환원당 함량, 총산 및 아미노산도는 다소 높게 나타났고 알코올 함량에 있어서 대조구에 비해 1%정도로 높게 나타났다. 주요 유기산은 lactic, citric, malic, oxalic 및 succinic acid로 나타났으며 이 중 lactic acid 함량이 203.2%로 대조구에 비해 약 16배 정도로 높게 나타났다. 마늘 첨가 막걸리의 total polyphenol 함량, DPPH 자유라디칼 소거 활성 및 total thiosulfate는 대조구 막걸리에 비해 다소 높게 나타났다. 이는 마늘에 함유되어 있는 유기 황 화합물 등에 의해 함량이 높게 나타난 것으로 사료된다. MTT 분석 결과 유의적인 차이를 보이지 않아 마늘 첨가 막걸리의 세포 독성은 없는 것으로 나타났으며, 알레르기 유발 및 예방효과를 확인하기 위한 histamine 유리량을 측정한 결과 마늘 첨가 막걸리와 대조구 막걸리 모두 histamine 유리억제효과를 보였으며 마늘 첨가 막걸리에서 보다 높은 효과를 확인할 수 있었다. 관능검사 결과 색에 대한 기호도는 특유의 색을 유지하여 대조구에 비해 다소 낮게 나타났지만, 맛, 향 및 전체적인 기호도는 대조구 막걸리에 비해 마늘 첨가 막걸리가 우수한 것으로 나타났다. 따라서 마늘 첨가 막걸리는 국내 막걸리 시장의 다양성을 증대시키고 우수한 기능성으로 막걸리 시장의 활성화를 이어 갈 수 있을 것으로 사료된다. 또한 한국의 전통주로 자리매김하기 위해서 저장성 연구 및 향기성분 분석, 제성기술 확립 등 연구가 수반되어야 할 것이다.

Allium sativum, commonly known as garlic, is well known for its antibacterial, antioxidant, and hypotensive activities, as well as its antiaging bioactive properties. This study investigated the physicochemical properties and anti-allergic effects of garlic in order to develop a method to produce Makgeolli using garlic. Levels of total sugar, reducing sugar contents, total acid and amino acid contents of garlic Makgeolli were higher than those of the control (normal Makgeolli without garlic), and its alcohol content was 7.0%. Polyphenol contents, DPPH (1, 1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity and total thiosulfate contents of garlic Makgeolli were a bit higher than those of the control. The main organic acids of garlic Makgeolli were lactic, citric, malic, oxalic and succinic acids. Especially, lactic acid content was 16 fold higher than the control. According to MTT assay, garlic Makgeolli had no significant effect on the viability of human mast cells, and secretion of histamine was more effectively inhibited by garlic Makgeolli than by the control. Garlic Makgeolli was superior to the control in all results of sensory characteristics except in color. Therefore, the anti-oxidant activity and anti-allergic effect of garlic Makgeolli could improve the quality of Korean Makgeolli.

키워드

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