• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Journal of Life Science
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• v.24 no.8
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• pp.865-872
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• 2014

In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to $27.0^{\circ}$, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has $13^{\circ}$ brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.638-643
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• 2006

This study was performed to determine the effect of Takju(Korean turbid rice wine) lees on the serum glucose level in streptozotocin-induced diabetic rats. 24 Sprague-Dawley male rats were divided into three groups: normal control(NC), diabetic control(DC) and diabetic rats(DS) were fed on experimental diet and water ad libitum for 4 weeks. DS diet was containing 20% Takju lees. Body weight gain and food Efficiency Ratio(FER) were significantly lower in DC and DS than NC. DS tended to have higher weight, weight gain and FEF than DC nevertheless food intake. Therefore Takju lees could possibly complement casein as a protein source. Gastrointestianl transit time in DS significantly decreased than NC while not significantly than DC. Serum lipid profiles and AST. ALT and amylase were not significantly different between diabetic DC and DS. Blood glucose was measured at fasting state and 30, 60, 90 and 120 minute by oral glucose tolerance test, DS tended to lower the mean(${\pm}$ SE) incremental blood glucose concentrations than DC and was significantly low at 120 min. But incremental AUG(area under the curve) of postprandial glucose response was not significantly different. In conclusion, in spite of high contents of carbohydrate Takju lees perhaps have a benefit effect on the diabetes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.383-389
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• 2012

The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at $18^{\circ}C$. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.258-266
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• 2014

Sweet potato soju (SPS), a form of traditional distilled alcoholic liquor in Korea, is manufactured by the distillation of fermented broth under normal pressure, thus providing it for a uniquely smooth taste infused with the flavor of sweet potato. After distillation, the lees of SPS is produced as by-product and discarded. In this study, the ethanol and hot water extracts of lees of SPS, and their subsequent organic solvent fractions using hexane, ethylacetate (EA), butanol, and water residue were prepared in an effort at the efficient re-use of the lees of SPS. The ethanol extraction yield was 1.36-fold higher than that of the hot water extraction, and the EA fraction revealed the highest total polyphenol content among the solvent fractions. The various extracts and solvent fractions did not demonstrate hemolytic activity at up to 0.5 mg/ml concentrations against human red blood cells. In the bioactivity assay, only the EA fraction displayed a broad spectrum of anti-microbial activity against different pathogenic and food spoilage bacteria, and demonstrated significant anti-coagulation activity by inhibitions of thrombin, prothrombin and blood coagulation factors. Furthermore, only the EA fraction from the hot water extract of the lees of SPS showed anti-platelet aggregation activity, which is comparable to aspirin (a commercially available drug). Our results suggest that the EA fraction of the hot water extract prepared from the lees of SPS has a high potential as a novel resource for anti-microbial and anti-thrombosis agents.

• Journal of Life Science
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• v.26 no.2
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• pp.241-246
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• 2016

In the present study, ethanol extracts and their subsequent organic solvent fractions were extracted from the lees of Ehwa Makgeolli containing oriental herbs, a commercialized traditional Korean rice wine, and the prepared lees samples were designated as from KSD-E3-1 to KSD-E3-5. First, their effects on cell viability and on the expression of pro-apoptotic ATF3 and NAG-1 genes in human colorectal HCT116 cells were investigated. Among the treated lees samples, the hexane fraction (KSD-E3-2) and the ethyl acetate fraction (KSD-E3-3) of lees extracts from Ehwa Makgeolli significantly reduced cell viabilities, in a dose dependent manner. The treatment with KSD-E3-2 and KSD-E3-3 also increased the expression of pro-apoptotic NAG-1 and ATF-3 genes and their proteins, which were detected with RT-PCR and Western blot analysis, respectively. In addition, poly-(ADP-ribose) polymerase (PARP) cleavage was detected by treatment with the fraction KSD-E3-3, indicating that KSD-E3-3 could induce apoptosis in HCT116 cells. Interestingly, this PARP cleavage was recovered by transfection of NAG-1 small interfering RNA. The results indicate that NAG-1 is one of the genes responsible for apoptosis induced by the fraction KSD-E3-3 from Ehwa Makgeolli. Overall, the findings may help in understanding the molecular mechanisms of the anti-proliferative and pro-apoptotic activities mediated by the lees of Ehwa Makgeolli.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.219-223
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• 2009

We investigated the effect of Takju lees extract on blood glucose levels in the db/db mice (a murine model of type 2 diabetes mellitus). We fed 40 male db/db mice a control diet (G0, AIN93G) and experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extract for 4 weeks. We found no difference in food intake and body weight gain among the animal groups. In the G1 and G2 groups, plasma glucose levels decreased significantly between Days 10 and 21 compared with the G0 group. However, we found no difference in plasma glucose levels between groups G4 and G0. The change in insulin concentrations was not significant among these animal groups, and we found no significant difference in glucose transporter 4 (GLUT4) expression in the soleus muscle. These results suggest that the Takju lees extract has a beneficial effect in animals with type 2 diabetes.

• Journal of Microbiology and Biotechnology
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• v.26 no.1
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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.

• Journal of Life Science
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• v.25 no.7
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• pp.773-779
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• 2015

This study examined extracts from five different kinds of lees and nuruk and their organic solvent fractions in terms of several biological functions, such as anti-adipogenic, anti-inflammatory, and anti-proliferative activities. The anti-adipogenic activity was investigated by treating mouse pre-adipocyte 3T3-L1 cells with one extract (YE) and four organic solvent fractions (YAc, PAc, RAc, and WPAc) during adipogenesis. Among the treated samples, the ethyl acetate fraction of W-Ju lees (WPAc) showed the strongest anti-adipogenic effect, which was confirmed with oil red O staining and down-regulation of pro-adipogenic genes such as PPAR-gamma and SCD-1. Treatment with WPAc also reduced the expression of PPAR-gamma in a time-dependent manner. The effects of five different extracts were examined on nitric oxide (NO) production in mouse RAW 264.7 cells to determine anti-inflammatory activity. The ethyl acetate fraction of B-Ju lees (PAc) significantly decreased NO production in LPS-stimulated RAW 264.7 cells and it also inhibited NO production in a dose-dependent manner. The PAc fraction also dramatically decreased the viability of human colorectal cancer HCT116 cells in a dose-dependent manner. In addition, PAc increased the expression of NAG-1 and ATF3 genes in a dose dependent manner. Overall, these results indicate that lees and nuruk have several biological functions, including anti-adipogenic, anti-inflammatory, and anti-proliferative activities.

• Korean Journal of Organic Agriculture
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• v.5 no.1
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• pp.125-135
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• 1996

A study was made to investigate the possibility of treating various organic waste of cattle manure, swine manure, goat manure, apple pomace, chinese medicine residue and coffee less by feeding these to earthworms and then by studying the growth and reproductive efficiency of earthworms, and the chemical composition of worm cast and its production. The results are summarized as follows. 1. When the feed for earthworms were in good condition which were cattle manure, swine manure and apple pomace, the reproductive efficiency of earthworms was improved however in worse condition the feed of which were goat manure and chinese medicine residue, the increasing rate(IR) became faster. 2. Despite the high content of organic matter(OM) in coffee lees, the earthworms fed coffee lees showed significantly lower reproductive efficiency and increasing rate(IR) than those fed other organic waste due mainly to its lower pH and lower total nitrogen(TN) content. Therefore, when coffee lees is considered to be fed to earthworms, it is believed necessary to be mixed with addiveves or other organic waste in order to improve the feed condition. 3. pH in swine manure, goat manure, apple pomace, chinese medicine residue and coffee lees became neutralized by being fed by earthworms. 4. Available P2O5 and exchangeable cation(EC) of earthworm cast were a little increased compared to those of feed. The contents of Mn, Fe and Cu in earthworm cast were a little decreased to compared to those of feed. 5. The contents of Mn, Fe and Cu in earthworm cast were a little a decreased to compared to those of feed. 6. Mean fresh weight of earthworm at final time(FW2) was negatively correlated with number of young worms(NY)(P<0.01), but positively with increasing rate(IR) (P<0.001) and C/N ratio(P<0.05) respectively. Number of cocoons (NC) and fresh weight of cocoons(WC) were positively(P<0.01) correlated with fresh weight of young worms (WY) and digested matter(DI) but negatively(P<0.001) correlated with residual matter(WY) and digested matter(DI) but negatively(P<0.001) correlated with residual matter(RW). Number of young worms(NY) and fresh weigh of young worms(WY) were negatively(P<0.001) correlated with increasing rate(IR), however increasing rate(IR) of earthworm was positively(P<0.05) correlatedd with C/N ratio.