• Title/Summary/Keyword: alcohol contents

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Effects of Monascus-fermented Angelica gigas Nakai on the Contents of Serum Lipid and Tissue Lipid Peroxidation in Alcohol Feeding Rats (알코올성 간독성 흰쥐의 혈청 지질 및 조직 과산화지질 농도에 미치는 발효당귀의 영향)

  • Ahn, Hee-Young;Park, Kyu-Rim;Kim, Yu-Ra;Yoon, Kyoung-Hoon;Kim, Jung-Wook;Cho, Young-Su
    • Journal of Life Science
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    • v.23 no.11
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    • pp.1371-1380
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    • 2013
  • The effect of Monascus-fermented Angelica gigas Nakai (AFAG) on the contents of serum lipids and tissue lipid peroxidation was investigated in alcohol feeding rats (Alc group). The serum contents of total lipid and free fatty acid in the alcohol feeding rats were significantly increased, but these increases tended to decrease in the AFAG group. The content of serum triglyceride was also significantly decreased in the AFAG group compared to the other groups. The serum content of total-cholesterol was not significantly different between the normal group and the AFAG group. The content of HDL-cholesterol in serum was slightly increased in the AFAG group compared to the Alc group. The content of thiobarbituric acid reactive substances (TBARS) in the liver, heart, spleen, and testis were significantly increased in the Alc group compared to the normal group, but these increases were significantly decreased in the AFAG group. The content of liver zinc was decreased in the Alc group and it was significantly increased in the AFAG group, which suggested that the lipid peroxidation contents are inversely correlated with the liver zinc content. The hepatic glutathione concentration was significantly decreased in the Alc group, but this content was significantly increased in the AFAG group, and it showed the antioxidant ability of glutathione. These activities were also compared to the standard silymarin drug treatment. Thus, the findings of the present study indicated the significant antioxidant and antihyperlipidemic activity of Monascus-fermented Angelica gigas Nakai against ethanol-induced toxicity.

Effect of Extraction Methods on Flavoring Compounds and Antioxidant Activity of Extracts from Cinnamon (Cinnamomum cassia Blume) (추출방법이 육계피 추출물의 향기 성분과 항산화 활성에 미치는 영향)

  • Cha, Jaeyoon;Kim, Chong-Tai;Cho, Yong-Jin
    • Food Engineering Progress
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    • v.22 no.4
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    • pp.304-308
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    • 2018
  • The interest in and development of healthy foods and nutraceuticals have increased because of the trend for a health-oriented society. Cinnamon is used as a food ingredient as well as a herbal medicine because of its functional properties. In this study, flavoring compounds and antioxidative activities of cinnamon extracts were investigated with different extraction solvents and extraction methods. The contents of flavoring compounds such as coumarin, cinnamic acid, cinnamaldehyde, and cinnamyl alcohol were investigated. The contents of courmarin, cinnamic acid, and cinnamylaldehyde in 70% ethanol extract were higher than those in hot water and subcritical water extracts. The contents of courmarin, cinnamic acid, and cinnamaldehyde in subcritical water extract were higher than those in hot water extract, whereas the content of cinnamyl alcohol was lower. DPPH scavenging activity increased with increasing concentration of the extracts, and the 70% ethanol extract showed the highest antioxidant activity. The ascorbic acid content of the 70% ethanol extract was largest in the antioxidative activity measurement by FRAP analysis. The ascorbic acid contents of the hot water and subcritical water extracts were similar.

Ceramic Bottle Having Dual Structure (이중 내부구조를 갖는 도자기보틀)

  • Kim, Seok-Ho
    • The Journal of the Korea Contents Association
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    • v.8 no.4
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    • pp.92-99
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    • 2008
  • Most of existing Ceramic bottle has a problem because of the entrance facing the upper, and then having the entrance exposed in the outside. This study has made up for this problem and manufactured a bottle having dual structure. This bottle contains the contents being poured, has the containing part having the entrance in the lower part, multiple connecting passage hole connected with the water containing part in the upper, and the storage part, keeping contents, located in the circumference of the water containing part. The tail end of the entrance of the water containing part is located more upper than the lower part of a storage part, being at the bottom. This bottle has a dual structure of which the entrance faces the lower part. So, because of checking a foreign substance to be inflowed, restraining the diffusion of an alcohol ingredient, it is possible to have the custody of products, having alcohol element, and other contents for a long time. And then, the water containing part, through the connecting hole, always can pour the contents of a certain level in a cup or bowl. Accordingly, the purpose of this study is to make a convenient, a practicable bottle with having settled problems of customary know-how explained previously.

Effect of Chitin Derivatives on Non-steamed Alcohol Fermentation of Tapioca (Chitin 유도체가 타피오카의 무증자 알콜발효에 미치는 영향)

  • Jeong, Yong-Jin;No, Hong-Kyoon
    • Korean Journal of Food Science and Technology
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    • v.36 no.1
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    • pp.92-96
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    • 2004
  • Chitin and its derivatives (chitosan and glucosamine) were studied for their effects on ethanol production using YPD (yeast extract 10%, peptone 20%, glucose 20%, agar 20%) medium. All chitin derivatives, particularly chitin, increased ethanol production compared with control. In non-steamed alcohol fermentation of tapioca, addition of 0.9% chitin yielded higher ethanol production (13.6%) with lower acetaldehyde (21.91 ppm) and methanol (65.49 ppm) contents than those (12.7%, 35.05 ppm, 84.31 ppm, respectively) of control after fermentation for 120 hr at $30^{\circ}C$. Results indicate that chitin can be used to increase ethanol production in non-steamed alcohol fermentation of tapioca.

Change of Major Functional Components of Gastrodia elata Blume with Cultivation Conditions and Harvest Times (재배조건과 수확시기에 따른 천마의 기능성 물질함량 변화)

  • Kim, Hyun Tae;Park, Eung Jun
    • Korean Journal of Medicinal Crop Science
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    • v.21 no.4
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    • pp.282-288
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    • 2013
  • Gastrodia elata Blume is a achlorophyllous orchid plant that has been used in traditional medicine to treat many human illnesses, such as vertigo, hemiplegia, and epilepsy. It contains three major pharmacological substances; gastrodin, ergothioneine, and vanillyl alcohol. Here we investigated the quantitative changes in those functional components by cultivation conditions and harvest times. The content of ergothioneine was different with cultivation areas, while gastrodin accumulated the higher levels than vanillyl alcohol regardless of cultivation areas. The smaller tubers contained the higher concentrations of gastrodin and the lower concentrations of ergothioneine than did the larger tubers. The cultivation under sun shade screen increased the concentrations of both gastrodin and vanillyl alcohol but decreased the levels of ergothioneine. We also determined the contents of functional substances depending on the harvest times. The concentration of gastrodin was higher in October than in April, while the level of ergothioneine was higher in April than in October. Interestingly, the use of sexually propagated seed tubers produced 1.9 times higher levels of gastrodin compared to vegetatively propagated seed tubers. In this study, we found that three major functional substances in G. elata tubers altered depending on various cultivation practices, which might be important to increase the economic values of G. elata tubers.

Synthesis of Ru Incorporated TiO2 and Application to Oxidation of Benzyl Alcohol with Molecular Oxygen (Ru를 도입한 TiO2의 합성과 산소를 이용한 알코올 산화반응 연구)

  • Kim, Youngyeong;Choi, Myong Yong;Kwon, Ki-Young
    • Applied Chemistry for Engineering
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    • v.25 no.6
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    • pp.645-647
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    • 2014
  • We synthesized $TiO_2$ ($Ru_x/TiO_2$) incorporating $TiO_2$ and Ru via an one-step hydrothermal method. The physical properties were characterized by X-ray diffraction (XRD), energy dispersive X-ray spectroscopy (EDS) and transmission electron microscopy (TEM). The prepared samples were applied as a catalyst for the oxidation of benzyl alcohol to benzaldehyde using molecular oxygen ($O_2$). Especially, the catalytic activities increased as the contents of ruthenium in $TiO_2$ increased without the formation of any byproducts.

Feasibility of Brewing Makgeolli Using Pichia anomala Y197-13, a Non-Saccharomyces cerevisiae

  • Kim, Hye Ryun;Kim, Jae-Ho;Bai, Dong-Hoon;Ahn, ByungHak
    • Journal of Microbiology and Biotechnology
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    • v.22 no.12
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    • pp.1749-1757
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    • 2012
  • Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

Some Factors of Effect on Formation of Higher Alcohols during Alcoholic Fermentation in Wine (포도주의 알콜 발효 중 고급 알콜 생성에 영향을 미치는 요인)

  • 최진상;한준표;이용수
    • Food Science and Preservation
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    • v.6 no.1
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    • pp.92-98
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    • 1999
  • Contents of formed higher alcohols did not change about at 20 ppm of total nitrogen, but the contents were most at 200 ppm of total nitrogen especially in iso-amyl alcohol, and the contents showed decrease above at 400 ppm, greatly. Higher alcohols formation were high content at pH 4.0, but the contents were increase according to the condition of glucose and sucrose much. The formation of higher alcohols showed less in fermented condition of no elimination sample than in eliminated a mineral in each. Contents of higher alcohols were less in eliminated sample of biotine and inositol than in control, but the contents were higher than the others, and the contents showed especially high in eliminated nicotinic acid and thiamine. Higher alcohols formation were most at the content of SO\ulcorner in 20 ppm of them. The formation of higher alcohols showed more in Saccharomyces cerevisiae was form more in higher alcohols than Saccharomyces bayanus of two yeast strains.

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Studies on the Physicochemical properties in Processing of Accelerated Low Salt-Fermented Anchovy by adding koji (코오지를 이용한 속성 저식염 멸치젓의 성분)

  • 백승화;임미선;김동한
    • The Korean Journal of Food And Nutrition
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    • v.9 no.4
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    • pp.385-391
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    • 1996
  • To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and change of physicochemical properties in the fermentation during 60 days were examined. The contents of moisture, crude protein, ash and salinity of salted anchovy changed little during the fermentation with 62.5~63.8%, 12.0~14.1%, 12.8~13.8%, and 12.8~13.8%, respectively. but crude lipid decreased from 15.5~15.8% initially to 13.1~13.9% finally. The p during the fermentation decreased slowly until day 50 and increased afterwards. Acidity increased remarkably on day 10 and changed little afterwards. This increase in acidity was particularly observed in the use of Asp. oryzae koji. Amino nitrogen contents sharply increased until day 20 wit 686.0~756.0mg% and then increased slowly. Ammonia nitrogen contents in the use of koji increased until day 40 or 50 and decreased after that ; while those without koji steadily increased until day 60. The TBA values for all the samples reached the highest point on day from 20 to 30 and decreased afterwards. The TBA values and ammonia nitrogen contents were higher in Bacillus sp. koji than in Asp. oryzae koji. The alcohol contents of anchovy paste a little decreased during 10 days, increased slowly after that until day 50, and then decreased. The content of alcohol was higher in the use of koji than in the non koji.

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Fermentation Characteristics of Yakju Added with Acanthopanacis cortex Extract (오가피 추출액 첨가 약주의 발효특성)

  • Kim, In-Ho;Kim, Seong-Ho;Kwon, Joong-Ho
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.4
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    • pp.521-527
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    • 2008
  • Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were $7.61\pm0.39{\mu}g/mL$ and $3.63\pm0.18{\mu}g/mL$ on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of $0.08\pm0.001{\sim}0.86\pm0.03mg%$ in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.