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Evaluation for the Antimicrobial, Antioxidant and Anti-thrombosis Activity of Korean Traditional Liquors  

Ryu, Hee-Young (Department of Food and Nutrition, Andong National University)
Kum, Eun-Joo (Institute of Korean Medicine and Biomedical Science)
Bae, Kyung-Hwa (Department of Food and Nutrition, Andong National University)
Kim, Young-Kwan (Gyeongbuk Institute for Bioindustry)
Kwun, In-Sook (Department of Food and Nutrition, Andong National University)
Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University)
Publication Information
Microbiology and Biotechnology Letters / v.35, no.3, 2007 , pp. 238-244 More about this Journal
Abstract
To identify the useful biological activities and the superiority in quality of Korean traditional liquors, we prepared the alcohol-free concentrates from different types of commercial traditional liquors, Takju ($T1{\sim}T3$), Yakju/Cheongju ($Y-1{\sim}Y-5$), Fruit wine (F-1) and Soju (S-1, S-2), respectively. We investigate their compositions as well as antimicrobial, antioxidant, and anti-thrombosis activity. Among the 11 traditional liquors, Y-3, Y-4, Y-5 and F-1 showed higher total-polyphenol, total-flavonoids and reducing sugars than the others. The strong antibacterial and anti-thrombosis activities were identified in Y-3, Y-4, Y-5 and F-1, and a minor antioxidant activity was found in F-l. The antibacterial activity of the Y-3, Y-4, Y-5 and F-1 alcohol-free concentrates showed a broad-spectrum, and growth inhibition was found in gram-positive, gram-negative, and ampicillin-resistant bacteria. The sequential solvent fractionation of Y-3, Y-4, Y-5 and F-1, and following analysis showed that ethyl acetate fractions of Y-3, Y-4, Y-5 and F-1 possess strong antibacterial and anti-thrombosis activity. Especially, the ethyl acetate fractions of Y-3, Y-4 and F-1 showed superior anti-thrombosis activity compared than that of aspirin. Our results suggest that the useful substances are produced from substrates and edible plant added during the fermentation, and the Korean traditional liquors could be developed as strong antibacterial and anti-thrombosis agents.
Keywords
Antimicrobial; antioxidant; anti-thrombosis; korean traditional liquors;
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Times Cited By KSCI : 21  (Citation Analysis)
Times Cited By SCOPUS : 5
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