• Journal of the Korea Convergence Society
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• v.12 no.6
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• pp.197-203
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• 2021

In this study, to develop a higher value-added makgeolli, the Korean traditional rice wine were made of four kinds of raw material cereals (wheat flour, puffed rice, non-glutinous rice, and glutinous rice). To investigate the development potential of makgeolli as functional materials, their physicochemical characteristics, phenol, flavonoid, and vitamin contents, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radical scavenging activity were evaluated. Puffed rice makgeolli and non-glutinous rice makgeolli among four types of makgeolli were higher contents of alcohol (16-16.5%). Of four types of makgeolli, puffed rice makgeolli showed 5.2±0.06 mg GAE/mL, the highest level content of total phenol, and flavonoid contents of them were similarly high, with a level of 470-490 ㎍ QE/mL. Puffed rice makgeolli containing the highest level content of total phenol resulted in 81.5%, the highest activity of ABTS radical scavenging. These results suggest that puffed rice may be an effective raw material for makgeolli to be developed the antioxidant functional materials.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.877-881
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• 2011

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

• Journal of Microbiology and Biotechnology
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• v.23 no.5
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• pp.681-688
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• 2013

This work is aimed to increase knowledge of the functional exopolysaccharide (EPS) from lactic acid bacteria (LAB) in makgeolli, a Korean fermented rice wine. Among LAB strains isolated from makgeolli, strain M76 was selected as a functional strain producing a bioactive EPS, based on its antioxidative activity on the DPPH radical. The 16S rRNA gene sequencing analysis showed a high sequence similarity (99.0%) with P. acidilactici, but had different biochemical properties with the already known P. acidilactici type strains in the aspect of carbohydrates utilization. The obtained P. acidilactici M76 produced a soluble EPS above 2 g/l. One-step chromatography using gel filtration after ethanol precipitation from the supernatant of P. acidilactici M76 was enough to obtain purified EPS with a single peak, showing a molecular mass of approximately 67 kDa. Componential and structural analyses of EPS by TLC, HPLC, and FT-IR indicated that the EPS is a glucan, consisting of glucose units. The purified EPS had antioxidant activity on the DPPH radical of 45.8% at a concentration of 1 mg/ml. The purified EPS also showed proliferative effect on the pancreatic RIN-m5F cell line and remarkable protection activity on alloxan-induced cytotoxicity. This potent antioxidant and antidiabetic EPS by LAB in makgeolli may contribute to understanding the functionality of makgeolli.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.14-20
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• 2012

The present study was carried out to isolate and identify of antioxidants from makgeolli. Makgeolli (3 L) was filtered and the residue was extracted by MeOH. The combined filtrates and MeOH extracts were successively solventfractionated by n-hexane, EtOAc, and BuOH. In the antioxidative activity against DPPH and $ABTS^+$ radicals of each fraction obtained after solvent-fractionation, EtOAc and BuOH layers showed higher activities than other fractions. Therefore, the two layers were respectively purified by column chromatography and HPLC. The isolated compounds were subjected to NMR and MS analyses and identified as 4-hydroxybenzaldehyde (1, 2.0 mg), 2-(4-hydroxyphenyl)ethanol (2, tyrosol, 15.3 mg), trans- and cis-ferulic acids (3 and 4, 1.2 mg), 1H-indole-3-ethanol (5, tryptophol, 3.4 mg), dimethyl succinate (6, 14.9 mg), succinic acid (7, 7.4 mg), and mono-methyl succinate (8, 7.8 mg). The presence of 1-5 in makgeolli have never before been reported.

• Journal of Digital Convergence
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• v.15 no.10
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• pp.571-577
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• 2017

This study aimed at evaluating the potential of makgeolli, which is widely consumed as beverage, as a functional cosmetic ingredient, based on analyses on its antioxidant activity and tyrosinase activity inhibitory effect. The sample was extracted by concentrating the suspension obtained after adding MeOH (3 L) to the residue of a commercial makgeolli and then adding EtOAc (3 L) to the concentrate, which was subjected to fractionation. The upper layer of the fractions was used as the final sample. In MTT assay assessments, no cytotoxicity was observed at a concentration range of 10 to $1,000{\mu}g/mL$; the antioxidant activity of the extract showed a concentration-dependent tendency and it had a high activity with an $EC_{50}$ of 7.008 mg/mL. Also, in a tyrosinase activity inhibitory effect assessment, the extract showed an $IC_{50}$ value of 39.22 mg/mL. These results confirmed that this sample has potential as a functional cosmetic ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.61-68
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• 2018

The aim of this study was to develop various types of vinegar using whey. Amongst various acetic acidproducing strains, Acetobacter pomorum IWV-03 strain was selected as an excellent strain for the production of whey makgeolli vinegar. The acidity of this vinegar was found to be 5.6%. The total organic acid content and the free amino acid content of the whey makgeolli vinegar were 5.5 and 5.9 mg%, respectively, which was higher than that of the control makgeolli vinegar (5.0 and 4.5 mg%, respectively). In addition, DPPH and ABTS radical scavenging activity of whey makgeolli vinegar were 49.85 and 63.46%, respectively, which were again higher than that of control makgeolli vinegar (27.20 and 19.22%, respectively).

• KSBB Journal
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• v.27 no.4
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• pp.251-256
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• 2012

In this study we investigated the effect of temperature on the two-stage fermentation of Makgeolli using uncooked germinated black rice. The fermentation processes were conducted at $15^{\circ}C$ for three weeks and $25^{\circ}C$ for 7 days. The pH of Makgeolli at $25^{\circ}C$ increased from pH3.0 to pH 4.2, which was consistent with that at $15^{\circ}C$. In contrast total acidity of Makgeolli at $15^{\circ}C$ was about half of that at $25^{\circ}C$ (0.36% and 0.59%, respectively). By the 7 days-fermentation at $25^{\circ}C$, 11% of alcohol was produced, whereas three weeks were required for the same alcohol production at $15^{\circ}C$. In the case of sugar contents, the amounts of total glucose-equivalent reducing sugars and glucose increased at the end of the fermentation at $25^{\circ}C$ up to 2.25 mg/mL and 3.4 mM, respectively, whereas those at $15^{\circ}C$ were maintained at very low levels (0.18 mg/mL and 0.1 mM, respectively). Such limited supplement of sugars at $15^{\circ}C$ seemed to affect metabolism of yeast, resulting in different composition of organic acid. At $25^{\circ}C$, citric acid that was 73.4 ppm at the initial fermentation was consumed completely, whereas 20 ppm of citiric acid was remained at $15^{\circ}C$. In addition, acetic acid and lactic acid in Makgealli at $15^{\circ}C$ were 53% and 14% of those at $25^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.29-34
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• 2013

The objective of this study was to manufacture three kinds of domestic sweet potato Makgeolli using a mixture design and an optimization technique. The effects of four different manufacture methods, such as simultaneous saccharification and fermentation (SSF) with or without malt and separate hydrolysis and fermentation (SHF) with or without malt were determined. The SSF methods of Makgeolli produced higher alcohol content than that of SHF methods. The sensory score was not influenced by different making methods. Fourteen experimental points were selected, and rice (10~50%), sweet potato (10~50%) and water (40~60%) were chosen as independent variables. The measured responses were sensory preference, total polyphenol content, and DPPH radical scavenging activities. The ratio of the optimum sweet potato Makgeolli mixture formulation was developed as 15.11 (rice): 44.89 (sweet potato): 40 (water) using the optimization technique. The desirability of the optimum mixture formulation was 0.839. Yellow sweet potato Makgeolli using the optimum mixture formulation produced higher soluble sugar content compared to others. Regular sweet potato Makgeolli produced higher pH. The purple sweet potato Makgeolli's total polyphenol content and DPPH radical scavenging activity were measured to be the highest at $771.91{\pm}1.42mg\;GAE/{\ell}$, $131.55{\pm}4.03%$.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.578-582
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• 2013

This study was carried out to investigate the effect of paprika (Capsicum annuum L.) to the quality of makgeolli fermented by nuruk at $23^{\circ}C$ for 6 days. The changes in pH, total acidity, ethanol content, color, antioxidant activity, total polyphenol content and sensory evaluation were determined. Our results showed that the pH decreased from 5.6-6.1 to 4.2-4.3 and the total acidity increased from 0.03-0.05% to 0.27-0.32% after 6 days in makgeolli fermentation. The ethanol content was 12.0-15.1% after the fermentation. There was no significant difference on antioxidant activity and total polyphenol content depending on the addition of paprika. The results of sensory evaluation revealed that the color, flavor, sweetness, bitterness, and overall acceptance of makgeolli with 10% paprika were markedly higher than those of the control and other samples. Taken together, our results indicate that makgeolli with 10% paprika had no significant effect on the physiological characteristics, however it showed the best palatability.