Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.4.505

Functional Activities of Makgeolli By-products as Cosmetic Materials  

Seo, Go-Un (Dept. of Food Science and Biotechnology, Kyungnam University)
Choi, So-Yeon (Dept. of Food Science and Biotechnology, Kyungnam University)
Kim, Tae-Wan (Malgeunnaeil Co.)
Ryu, Sung-Gi (Malgeunnaeil Co.)
Park, Jung-Hyeop (Malgeunnaeil Co.)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.4, 2013 , pp. 505-511 More about this Journal
Abstract
To investigate the potential use of makgeolli by-products as cosmetic materials, their phenolic and kojic acid contents, antioxidant activity, whitening effect, and anti-wrinkle activity were evaluated. Extracts were obtained with five different solvents (containing 0, 25, 50, 75, and 100% ethanol) from nuruk lees (NL), rice lees (RL), raw makgeolli (RM), and commercial makgeolli (CM) at 20 and $50^{\circ}C$. NL and CM extracts prepared with 75% ethanol had the highest phenolic contents (13.26 and 16.66 mg gallic acid equivalents/g, respectively) at 20 and $50^{\circ}C$, respectively. The highest kojic acid content was found in NL extracts with 0% ethanol at $20^{\circ}C$, while kojic acid was not detected in extracts prepared at $50^{\circ}C$. NL and RL extracts at $20^{\circ}C$ showed significant antioxidant activity. Whitening effects, determined by tyrosinase inhibitory activity, were highest for the NL extract prepared with 75% ethanol at $50^{\circ}C$. Noticeable anti-wrinkling effects, estimated by elastase inhibition activity, were also found in NL and RL extracts. These results suggest that makgeolli by-products could be valuable cosmetic materials with antioxidant, whitening, and anti-wrinkle activities.
Keywords
makgeolli by-product; antioxidant activity; whitening; anti wrinkling; kojic acid;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Kraunsoe JA, Claridge TDW, Lowe G. 1996. Inhibition of human leukocyte and porcine pancreatic elastase by homologues of bovine pancreatic tyrosinase inhibitor. Biochemistry 35: 9090-9096.   DOI   ScienceOn
2 Petti S, Scully C. 2009. Polyphenols, oral health and disease: A review. J Dent 37: 413-423.   DOI   ScienceOn
3 Sosulski F, Krygier K, Hogge L. 1982. Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J Agric Food Chem 30:337-340.   DOI
4 Vichapong J, Sookserm M, Srijesdaruk V, Swatsitang P, Srijaranai S. 2010. High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties. LWT-Food Sci Technol 43: 1325-1330.   DOI   ScienceOn
5 Kim ST, Suh KS, Chae YS, Eom SC. 1994. The effect of arbutin, glycolic acid, kojic acid and pentadecenoic acid on the in vitro and in vivo pigmentary system after ultraviolet- B (UVB) irradiation. Korean J Dermatol 32: 977-989.
6 Wang SJ, Lee HJ, Cho JY, Park KH, Moon JH. 2012. Isolation and identification of antioxidants from Makgeolli. Korean J Food Sci Technol 44: 14-20.   과학기술학회마을   DOI   ScienceOn
7 Cho EK, Kim HY, Byeon HJ, Kim SW, Choi YJ. 2010, Nitrite scavenging and alcohol metabolizing activities of hot water extract from Makgeoly and its angiotensin converting enzyme inhibitory effect. J Life Sci 20: 768-774.   과학기술학회마을   DOI   ScienceOn
8 Kim TY, Jeon TW, Yeo SH, Kim SB, Kim JS, Kwak JS. 2010. Antimicrobial, antioxidant and SOD-like activity effect of Jubak extracts. Korean J Food & Nutr 23: 299-305.   과학기술학회마을
9 Yu L, Haley S, Perret J, Harris M, Wilson J, Qian M. 2002. Free radical scavenging properties of wheat extracts. J Agric Food Chem 50: 1619-1624.   DOI   ScienceOn
10 Wang SJ, Lee HJ, Cho JY, Jang MY, Park KH, Moon JH. 2012. Inhibition effect against the rat blood plasma oxidation of the Makgeolli (Takju) Korean rice wine. Korean J Food Preserv 19: 116-122.   과학기술학회마을   DOI   ScienceOn
11 Friedman M. 1996. Food browning and its prevention: an overview. J Agric Food Chem 44: 631-653.   DOI   ScienceOn
12 Kwon SC, Jeon TW, Park JS, Kwak JS, Kim TY. 2012. Inhibitory effect on tyrosinase, ACE and xanthine oxidase, and nitrite scavenging activities of J ubak (alcohol filter cake) extracts. J Korean Soc Food Sci Nutr 41: 1191-1196.   과학기술학회마을   DOI   ScienceOn
13 DeWitt DL, Rollins TE, Day JS, Gauger JA, Smith WL. 1981. Orientation of the active site, and antigenic determinants of prostaglandin endoperoxide synthase in the endoplasmic reticulum. J Biol Chem 256: 10375-10382.
14 Lee HS, Hong KH, Yoon CH, Kim JM, Kim SM. 2009. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Korean J Food Culture 24:219-223.   과학기술학회마을
15 Kim DM, Kim KH, Kim YS, Koh JH, Lee KH, Yook HS. 2012. A study on the development of cosmetic materials using unripe peaches seed extracts. J Korean Soc Food Sci Nutr 41: 110-115.   과학기술학회마을   DOI   ScienceOn
16 KFDA. 2012. Food Code . 5-27-1. Korea Food and Drug Administration. Cheongwon, Korea.
17 Cho SY, Park JW, Rhee C. 1998. Edible films from protein concentrates of rice wine meal. Korean J Food Sci Technol 30: 1097-1106.   과학기술학회마을
18 Lee HS, Hong KH, Yoon CH, Cho WK, Kim SM. 2008. Glycemic index and oral glucose tolerance test of Takju (Korean turbid rice wine) lees extract. Korean J Food Culture 23: 662-665.   과학기술학회마을
19 Lee HS, Hong KH, Kim JY, Kim DH, Yoon CH, Kim SM. 2009. Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Korean J Food Culture 24: 338-343.   과학기술학회마을
20 Kim SM, Yoon CH, Cho WK. 2007. Quality characteristics of noodle added with Takju (Korean turbid rice wine) lees. Korean J Food Culture 22: 359-364.   과학기술학회마을
21 Park JS, Kim DH. 2011. Composition containing concentrated makgeolli for antioxidation and whitening effect. Korean Patent 10-2011-0015866.
22 Kim MS. 2011. Preparation method of cosmetic soap using rice wine. Korean Patent 10-2011-0105132.
23 Gu JY, Kim ES, Lee JS. 2006. Natural cosmetics using brewer's grains and a method of preparing it. Korean Patent 10-2006-0062665.
24 Muller HE. 1985. Detection of hydrogen peroxide produced by microorganism on an ABTS peroxidase medium. Zentralbl Bakteriol Mikrobiol Hyg A 259: 151-154.   DOI
25 Gutfinger T. 1981. Polyphenols in olive oil. J Am Oil Chem Soc 58: 966-968.   DOI   ScienceOn
26 Bentley R. 1957. Preparation and analysis of Kojic acid. Methods Enzymol 3: 238-241.   DOI
27 Jeong SM, Kim SY, Park HR, Lee SC. 2004. Effect of farinfrared radiation on the antioxidant activity of extracts from Citrus unshiu peels. J Korean Soc Food Sci Nutr 33:1580-1583.   DOI   ScienceOn
28 Oyaizu M. 1996. Studies on product of browning reaction prepared from glucose amine. Jap J Nutr 44: 307-315.
29 Vanni A, Gastaldi D, Giunata G. 1990. Kinetic investigations on the double enzymatic activity of the tyrosinase mushroom. Ann Chim (Rome) 80: 35-60.