• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.4
• /
• pp.437-443
• /
• 2013

Rice wine (makgeolli) containing various amounts of mountain ginsengs (MG) are being prepared with nuruk and yeasts, and the physicochemical characteristics and contents of ginsenosides in MG-makgeolli were analyzed. Average particle size of MG powder is $29.1{\mu}m$. MG slice (20 g) or powder (0~20 g) and rice (3,000 g) were used for 12 days fermentation of makgeolli, makgeolli containing slice of MG (SW-makgeolli), makgeolli containing 2 g (PW1-makgeolli), 10 g (PW2- makgeolli), 20 g (PW3-makgeolli) of powder of MG, respectively. Soluble solids and pH levels show no differences between five kinds of makgeolli groups, whilst the presence of high amounts of MG (PW3-makgeolli) caused decreases in ethanol and acidity. Major free amino acids in MG-makgeolli are glutamic acid and arginine. Total contents of 14 ginsenosides are approximately 2.5 g/100 g of dried MG powder and major ginsenoside were ginsenosides Re, Rb1, Rb2, Rg1, Rc and Rf. During the propagation of makgeolli containing MG, the ginsenosides Rb1, Rb2, Rb3, and Rc decreased, whilst ginsenosides Rg3 and compound K increased highly. It indicates that ginsenosides in MG are metabolized to different forms of ginsenosides by brewing microorganisms.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.12
• /
• pp.1785-1791
• /
• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.884-890
• /
• 2011

In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows: 5.7~5.8%, G $6.7{\pm}0.1%$, D $6.8{\pm}0.2%$, and C $7.5{\pm}0.1%$. As for the titratable acidity, makgeolli C and D showed higher than 0.5%, H showed $0.49{\pm}0.02%$, and the rest showed 0.45% or less. For the pH levels, there were no significant differences among the samples. The reducing-sugar content was approximately 200 mg%, and those of makgeolli A and F were lower by approximately 90 mg%. As for the organic acids, malic acid was detected only in makgeolli A and G while the acetic-acid content was high in makgeolli C and D. Concerning free sugars, fructose and sucrose were not detected, and the glucose content of makgeolli G was shown to be the highest ($335.1{\pm}40.3$ mg%). The maltose contents were similar ($23.5{\pm}1.0{\sim}45.0{\pm}1.1$ mg%), except for makgeolli G, whose maltose content was $73.5{\pm}1.8$ mg%. For the alcoholic ingredients, 0.4~0.5 mg/mL 1-propanol, 2-methyl-1-propanol, and iso-amylalcohol were detected, a suitable table wine standard. Further studies involving the quality analysis of the leavening agents, fermentation conditions, and fermentation types are needed.

• Food Science and Preservation
• /
• v.23 no.1
• /
• pp.104-109
• /
• 2016

The purpose of this study was to evaluate the inhibitory effect of commercial Makgeolli on tumor growth in human gastric adenocarcinoma cells (AGS) in a xenograft cancer model, transplanted with AGS cells. Commercial Makgeolli was first dealcoholized by evaporation and used as the test sample. We detected a significant increase in the volume and weight of tumor in nude mice (induction) that were transplanted with AGS cells. Administration of $100mg/kg{\cdot}day$ group (ML), and $500mg/kg{\cdot}day$ group (MH) dealcoholized commercial Makgeolli significantly decreased tumor growth. In this study, 5-FU $18mg/kg{\cdot}day$ was used as a positive control for tumor growth inhibition. Additionally, determination of the body weight of both the groups revealed no side effects after the administration of dealcoholized commercial Makgeolli. Using the cell culture system, we also evaluated the effect of dealcoholized commercial Makgeolli on caspase-3/7 activity in the AGS cells. Treatment with dealcoholized commercial Makgeolli increased the activation of caspase-3/7 and the apoptotic markers in AGS cells in a dose-dependent manner. Therefore, dealcoholized commercial Makgeolli can be used for cancer prevention.

• Mycobiology
• /
• v.42 no.4
• /
• pp.361-367
• /
• 2014

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present study, we assessed the levels of ${\beta}$-glucan and glutathione in various yeast strains isolated from traditional Korean Nuruk and selected a ${\beta}$-glucan- and glutathione-rich yeast strain to add value to Makgeolli by enhancing its physiological functionality through increased levels of these compounds. Yeast ${\beta}$-glucan levels ranged from 6.26% to 32.69% (dry basis) and were strongly species-dependent. Dried Saccharomyces cerevisiae isolated from Nuruk contained $25.53{\mu}g/mg$ glutathione, $0.70{\mu}g/mg$ oxidized glutathione, and $11.69{\mu}g/g$ and $47.85{\mu}g/g$ spermidine and L-ornithine monohydrochloride, respectively. To produce functional Makgeolli, a ${\beta}$-glucan- and glutathione-rich yeast strain was selected in a screening analysis. Makgeolli fermented with the selected yeast strain contained higher ${\beta}$-glucan and glutathione levels than commercial Makgeolli. Using the selected yeast strain to produce Makgeolli with high ${\beta}$-glucan and glutathione content may enable the production of functional Makgeolli.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.4
• /
• pp.974-979
• /
• 2012

This research was carried out to find herbal preservatives for Makgeolli, as Makgeolli loses its commercial value due to overproduced acidic materials. When Makgeolli was kept at $25^{\circ}C$ to find the changes in acidity, total microbial cell number, yeast cell number, and bacterial species variety, a sudden increase of acidity as well as the disappearance of yeast cells occurred at day 6, and Makgeolli was changed to complete off-flavor. Acetobacter pasteurianus is the main acidifier in Makgeolli and shows a synergy effect in acid formation when cultured in combination with Lactobacillus casei. Among 12 herbs, the ethanol extract of Sutellaria baicalensis showed antimicrobial activity against A. pasteurianus, whereas the ethanol extract of Coptidis rhizoma showed antimicrobial activity against L. casei. Makgeolli added with Sutellaria baicalensis extracts demonstrated a lower acidity than that with Coptidis rhizoma extracts, which indicates that the inhibition of an acetic acid former is more important than that of a lactic acid former in Makgeolli preservation. Sutellaria baicalensis extracts prolonged the shelf life of Makgeolli by 1~2 weeks at a minimal inhibitory concentration ($0.63mg/m{\ell}$) during storage at $10^{\circ}C$.

• Food Science and Preservation
• /
• v.22 no.3
• /
• pp.369-376
• /
• 2015

This study was performed to develop the maufacturing processes of Makgeolli using red ginseng starch (RGS). After the fermentation of RGS with koji, nuruk, and yeast, the different temperature effects on the number of the yeast cells, the content of organic acid, free sugars, and total acid, and pH were investigated. There were no changes in the composition of the yeast cell number and content of organic acid amd during 20 days at $4^{\circ}C$. The content of free sugars (sucrose, glucose and mannose) and the pH value of red ginseng Makgeolli decreased during storage at $4^{\circ}C$. This meant that the total acid content and pH value increased after organic acid was produced from fermentation. Therefore, red ginseng Makgeolli is highly acidic and sour. Since high acidity helps improve storage conditions, so this developed red ginseng Makgeolli is considered safe for consumption. Furthermore, the total content of ginsenoside was 2.47 mg/mL, which was differentiate Makgeolli using red ginseng starch, with others. Therefore, new red ginseng Makgeolli is rich in organic acid, free sugars, and ginsenoside. As a result, its storage, taste, and flavor improved.

• The Journal of the Convergence on Culture Technology
• /
• v.6 no.4
• /
• pp.739-745
• /
• 2020

Makgeolli is a liquor that represents Korea and is made by mixing yeast and water with starch. Physicochemical Characteristics and Antioxidant activities of rice, nuruk, water and Fermentation time different to Makgeolli. Alcohol content was 6.76~14.56%, Reducing sugar content 1.17~1.68g/L and M5~M6 samples was higher 1.68g/L~2.43g/L. M1~M9 samples pH 3.56±0.02 and total acid 0.45~0.83%. Makgeolli total phenol content was average 966.38mg/L and ABTS 0.77mM. The Antioxidant activity measurements of FRAP and ABTS showed a similar correlation with the total phenol content. Makgeolli showed a high correlation cofficient of r GAE / PRequiv=0.8582 and r GAE / TEAC=0.9769. We intend to make rice, yeast, brewing water, fermentation period, etc. different conditions of makgeolli and analyze the status of fermentation progress and use it as basic data of quality indicators of the fermented rice wine process.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.9
• /
• pp.1264-1269
• /
• 2015

To evaluate the functional effect of ornithine produced by isolated lactic acid bacteria, we examined the anti-lipid accumulation effect of ornithine produced by isolate lactic acid bacteria on 3T3-L1 cells. Lactic acid bacteria (Pediococcus strain) were isolated from nuruk, which is made from wheat, rice, and barley (whole grain, grits, or flour) by fermenting microorganisms (Aspergillus, Rhizopus, and yeasts). Pediococcus strain was identified by 16S rDNA sequencing analyses, and cells were collected by centrifugation and developed as an ornithine starter. makgeolli, an ornithine-containing Korean traditional alcoholic beverage, was made with isolated lactic acid bacteria and arginine. makgeolli was made with the help of ornithine starter using a makgeolli making kit. We evaluated the anti-proliferation effect of ornithine makgeolli on 3T3-L1 cells. To determine the anti-proliferation effect of ornithine makgeolli on preadipocytes, lipid droplets were quantified and stained with Oil Red O. makgeolli made with ornithine starter and arginine showed a 3-fold higher concentration of ornithine compared to makgeolli without starter and arginine. In the results of 3T3-L1 cell line experiment, lipid accumulation was significantly reduced by adding 0.05 mg/mL of ornithine makgeolli compare to the control (adipocyte without sample). In conclusion, ornithine makgeolli containing ornithine starter isolated from nuruk showed an anti-lipid accumulation effect with increased ornithine content without toxicity.

• Microbiology and Biotechnology Letters
• /
• v.40 no.4
• /
• pp.325-332
• /
• 2012

The goal of this study was to characterize the physicochemical properties, lactic acid bacteria and physiological functionality of Korean commercial Makgeolli. We collected 60 kinds of raw and pasteurized Makgeolli commercially available in Korea. Their physicochemical properties, lactic acid bacteria content and physiological functionalities were determined. In the commercial raw Makgeolli, ethanol and residual sugar content ranged from 3.6% to 9.6% and 0.20% to 4.52%, respectively. Furthermore, the raw Makgeolli contained 3.50 to 101.9 mg% of amino nitrogen. In the pasteurized Makgeolli, ethanol content ranged from 4.0% to 7.0% and their residual sugar content were 0.98% to 7.57%. The raw Makgeolli contained 2.0 $ent^3$~1.2 $ine^8$ CFU/mL of lactic acid bacteria. Among several functionalities, the antihypertensive angiotensin I-converting enzyme inhibitory activities of EDS-14 raw Makgeolli and PWR-12 pasteurized Makgeolli were very high, at 89.9% and 87.0% respectively. The other functionalities were seen to be below 30% or not detectable. The ${\beta}$-Glucan contents of the raw and pasteurized Makgeolli were noted as average, at 14.1% and 14.6%, respectively.