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http://dx.doi.org/10.9721/KJFST.2013.45.5.619

Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation  

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)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.5, 2013 , pp. 619-627 More about this Journal
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.
Keywords
Akebia quinata; makgeolli; anticancer activity; antioxidant activity; nitric oxide inhibitory activity;
Citations & Related Records
Times Cited By KSCI : 23  (Citation Analysis)
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