• Mycobiology
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• 제39권2호
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• pp.109-112
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• 2011

Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at $25^{\circ}C$ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 57.8% and antioxidant activity of 64.8%. Changes in the physicochemical properties and functionality of the Vitis hybrid-Robus coreanus red wine was investigated during a post-fermentation period of three months. The ACE inhibitory activity of the red wine increased as the post-fermentation period prolonged, and showed the highest ACE inhibitory activity of 70.4% 60 days post-fermentation. However, the antioxidant activity declined significantly to 47.2% during the post-fermentation period of 60 days. In terms of sensory evaluation, the Vitis hybrid-Robus coreanus red wine had the best acceptability 60 days post-fermentation.

• KSBB Journal
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• 제21권6호
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• pp.410-413
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• 2006

복분자주의 품질 향상에 도움이 되고자 국내에서 생산되는 복분자주 (시료 A)와 버섯 추출물 첨가 복분자주 (시료 B)의 일반성분 분석과 향기성분 분석을 수행하였다. 일반 성분분석의 결과, 복분자주 시료 A와 복분자주 시료 B 중의 용해성 고형분은 10.5%, 7.4%로 분석되었고, 산도는 1.36%, 0.54%로 측정되었다. 수분은 83.27%, 87.62% 조회분은 0.45%, 0.31% 조 단백질은 0.05%, 0.22%였으며 조지방과 조섬유는 검출되지 않았다. 향기 성분의 확인을 위하여 두 시료의 향기 성분을 ethylether로 추출하고 methanol에 녹여 GC/FID와 GC/MS로 분석, 동정하였다. 두 시료에서 모두 12종의 성분이 동정되었으며, 이 중에서 alcohol류가 6종, ketone류가 3종, ester/acid/anhydride류가 각각 1종으로 나타났다. 주요한 휘발성 성분으로는 2,3-butanediol, 2,5-furanedione, phenylethyl alcohol, butanedioic acid 등이 있었으며, 이들 성분이 복분자주의 전체적 향미에 영향을 미치는 것으로 판단할 수 있다.

• Journal of Microbiology and Biotechnology
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• 제26권1호
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• pp.61-65
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• 2016

From the lees of bokbunja wine (LBW) made from Rubus coreanus Miquel, we have identified six compounds (1: trans-4-hydroxycinnamic acid; 2: trans-4-hydroxy-3-methoxycinnamic acid; 3: 3,4-dihydroxycinnamic acid; 4: 4-hydroxy-3-methoxybenzoic acid; 5: 3,5-dimethoxy-4-hydroxybenzoic acid; and 6: 3,5-dimethoxy-4-hydroxycinnamic acid (sinapic acid)) through silica gel chromatography and UHPLC-MS. The compounds 1-6 showed strong anticoagulation and platelet aggregation inhibitory activities without hemolytic effect against human red blood cells. To date, this is the first report of the in vitro anti-thrombosis activity of sinapic acid. Our results suggest that different cinnamic and benzoic acid derivatives are closely linked to the anti-thrombosis activity of LBW, and sinapic acid could be developed as a promising anti-thrombosis agent.

• 동의생리병리학회지
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• 제19권2호
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• pp.426-428
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• 2005

This study was conducted to investigate the effects of black raspberry wine which was administered per os on estrogen levels in Splague-Dawley(SD) rats. Black raspberry wine containing 13% alcohol(v/v) was prepared from ripe fruits of Rubus coreanus fermented with Saccharomyces cervisiae. The rats were divided into 2 groups(A and B): The group A received black raspberry wine and the group B received saline for 7 weeks. All animals were bi weekly monitored for estrogen levels by radioimmunoassay using $125^I$ labeled anti-estrogen monospecific antibody. There was a significant(2.02 fold) increase in estrogen levels in the group A with a peak at the 7th week post administration of black raspberry wine. There was no significant change in estrogen levels of the rats in the group B. These data point to uncharacterized phytoestrogenic bioactivity of black raspberry wine that appears to be a useful phytoestrogenic herbal remedy for human health.

• 동아시아식생활학회지
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• 제24권1호
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• 한국식품과학회지
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• 제37권4호
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• pp.574-578
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• 2005

복분자 발효주의 품질향상을 위하여 효모 종류 및 효소 등 처리방법을 달리하여 발효과정 중의 이화학적 특성을 검토한 결과 Saccharomyces cerevisiae KCCM 12224(Sc-24), 복분자 분리효모(Bok-3), 약주분리(Yak-7), Saccharomyces cerevisiae(Sc-24)와 약주효모(Yak-7) 혼합균주의 주발효 후 알코올 함량은 각각 11.08%, 10.62%, 10.18%, 10.26%이었으며, pectinase 첨가시 알코올 함량을 0.1-1.5% 증가시킬 수 있었다. 발효주의 유기산은 oxalic, citric, malic, shikimic, formic acid 등이었으며, 발효과정 중 citric acid와 malic acid가 큰 폭으로 감소되었다. 복분자주 발효 중 적정산도는 발효액 중의 citric acid의 함량변화에 의존적이었다. 복분자주의 색도는 발효초기에 유의적으로 감소되었으며 Sc-24, Yak-7 및 Bok-3+pectinase 처리구가 발효에 의한 색도의 변화가 비교적 낮았다. 이화학적 성분의 변화를 고려할 때 복분자주의 발효는 8-10일이 적당하였으며, Sc-24 및 Bok-3균주와 500ppm의 pectinase 첨가가 발효에 효과적이었다.

• 한국식품과학회지
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• 제40권2호
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• pp.129-134
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• 2008

복분자 와인은 복분자 열매를 발효ㆍ숙성시켜 제조하기 때문에 그들 양자 간의 성분에는 차이가 있을 것으로 추측되었다. 그러나 복분자 와인의 음용률이 높음에도 불구하고 복분자 와인 중에 함유된 성분들에 관한 체계적인 연구는 거의 전무한 실정이다. 그래서 먼저 복분자 와인 중에 함유되어 있는 성분들의 chemical profile의 검토를 위해 항산화 활성에 초점을 맞추어 화합물의 단리ㆍ구조해석에 착수하였다. 복분자 와인 11 L(신선 복분자 열매 15.7 kg 상당량)의 농축액(928.3 g)을 용매분획한 후 얻어진 EtOAc층(20 g/56.2 g)을 대상으로 각종 column chromatography 및 HPLC를 행하여 5종의 항산화 활성 화합물을 단리하였다. 그들을 대상으로 $^1H$-NMR 분석 및 TMS 유도체화 후 GCMS 분석을 행한 결과, 4-hydroxybenzoic acid(1, 0.1 mg), 3,4-dihydroxybenzoic acid(2, 0.3 mg), 4-(2-hydroxyethyl)-phenol(3, 0.6 mg), pyrocatechol(4, 0.3 mg), 3,4,5-trihydroxybenzoic acid ethyl ester(5, 0.6 mg)로 동정하였다. 화합물 1과 2는 복분자 열매중에 존재함이 보고되어 있으나 화합물 3-5는 복분자 열매로부터 그 존재가 보고되어진 바 없으며, 이들 5종의 화합물 모두가 복분자 와인으로부터 동정되어진 것 또한 처음이다.

• 한국식품영양학회지
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• 제19권4호
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• pp.392-397
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• 2006

복분자주의 양조에 있어서 대표적인 활성 건조 효모 5종을 선정하여 실시한 복분자주의 아미노산 함량을 조사한 결과는 다음과 같다. RCM 발효주의 17가지 아미노산 총량은 Prise de Mousse 균주로 발효된 복분자주가 $16.77mg/{\ell}$로 제일 많았으며, Lalvin W15 균주로 발효된 복분자주가 $12.29mg/{\ell}$로 제일 적었다. Montrachet 균주로 발효된 RCB 발효주의 아미노산 총량은 $90.55mg/{\ell}$로 RCM 발효주의 $16.54mg/{\ell}$보다 약 5.5배 많았다. 시스틴과 이소루신은 RCM 발효주 중에서는 검출되지 않았고, RCB 발효주에서의 함량은 $2.97mg/{\ell}$와 $0.34mg/{\ell}$이었다. 알라닌, 아스파르트산, 세린의 함량은 RCM 발효주에서 보다 RCB 발효주에서 약 $14{\sim}20$배정도 많았으나, 프롤린 함량은 RCB 발효주가 RCM 발효주보다 비교적 적거나 조금 많았지만 그다지 차이가 크지 않았다.

• 동의생리병리학회지
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• 제19권3호
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• pp.656-661
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• 2005

The study was conducted to investigate per oral (PO) effects of Black raspberry wine on testosterone levels in Sprague-Dawley rats oral administrated with Methoxychlor in order to establish the experimental clinical model for evaluating the influences on the sexual hormones of SD-Rat administrated with Methoxychlor(MET), it was dissolved in acetone and olive oil (1:19), which was administrated orally at doses of 200mg/kg body weight/ day for 7days. Black raspberry wine of 13% alcohol concentration, was prepared from ripen fruits of Rubus coreanus fermented with Saccharomyces cervisiae. PO administration of Black raspberry wine for 15 week produced dramatic increases of serum testosterone levels. Increase in the testosterone level was observed, using gamma counter with 125I testosterone, starting from 1 week post administration. Maximum increase in testosterone level was observed at 4 week post administration, 5.18${\pm}$0.76ng/mL, which was 10.1 times higher than before and at 15 weeks post administration it was recorded as 1.67${\pm}$0.19ng/mL indicating Black raspberry wine as an effective phyto-testosteronic beverage of the future.

• 동의생리병리학회지
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• 제19권2호
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• pp.375-379
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• 2005

This study was conducted to investigate the effects of black raspberry wine, administered per os on testosterone levels in rabbits. Black raspberry wine containing 13% alcohol(v/v) was prepared from ripe fruits of Rubus coreanus fermented with Saccharomyces cervisiae. Experimental rats were divided into 2 groups(A and B) with 2 animals group: Group A received black raspberry wine. Group B received 13% concentrated alcohol('Soju') over a period of 6 weeks. all animals were monitored weekly for testosterone levels by radioimmunoassay using $^{125}I$ labeled anti-testosterone monospecific antibody. There was a significant(1.7-2.33 fold) increase in testosterone levels in Group A with a peak at 1 week post administration of black raspberry wine. There was no significant change in testosterone levels of rabbits in Group B. These data point to yet uncharacterized phytotestronegenic mechanisms of black raspberry wine that appear to be independent of ethyl alcohol. Further investigation of the mechanism of action of this fruit is warranted. These observations have potential implications for human reproductive health.