• The Korean Journal of Mycology
• /
• v.39 no.2
• /
• pp.122-125
• /
• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• Preventive Nutrition and Food Science
• /
• v.18 no.3
• /
• pp.203-209
• /
• 2013

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the fermentation process. An increase in microorganism counts throughout the 6-day fermentation period was noted in all samples. The major free sugar and organic acid detected in all samples were glucose and succinic acid, respectively. There were 39 volatile compounds detected in the control and banana Makgeolli. The major ester detected was ethyl acetate (20.037 and 22.604% for the control and banana Makgeolli, respectively). The major alcohol compounds detected were 3-methylbutanol (20.933%) and 3-methyl-1-butanol (34.325%) in the control. 2-mtehyl-1-propanol (22.289%) and 3-methyl-1-butanol (39.851%) were the highest alcohol compounds detected in the banana Makgeolli.

• Journal of Practical Agriculture & Fisheries Research
• /
• v.23 no.2
• /
• pp.33-41
• /
• 2021

The effect of homogenization treatment on the suspension stability of makgeolli was evaluated. The non-soluble solids of makgeolli that were not homogenized were precipitated at 1.0-68 mm after 10 minutes of standing and 2.0-70.5 mm after 30 minutes of standing. On the other hand, in the makgeolli homogenized with a blender for more than 20 seconds, no precipitated non-soluble solids were observed during the initial 10 minutes, and when it was left still for 30 minutes, it showed precipitation of 2.0 mm (control 58.0 mm). The makgeolli treated with a high-pressure homogenizer did not show any sedimentation until 30 minutes of standing. In the sensory evaluation, the high-pressure homogenized makgeolli had a score of 3.93, whereas non-treated had a score of 2.80, which was improved by 40% by homogenization.

• Microbiology and Biotechnology Letters
• /
• v.52 no.1
• /
• pp.37-43
• /
• 2024

Recently, as the interest in makgeolli has increased and its products have become more diverse, the need to analyze the flavor of makgeolli has emerged. In this study, we analyzed the volatile flavor components in commercial makgeolli using an electronic nose. Discrimination function analysis suggested differences in flavor characteristics of commercial makgeolli depending on sterilization and type of fermentation starter. According to the variable importance point scores determined by partial least squares-discriminant analysis, it was revealed that sterilization, nuruk, and yeast profoundly influence the contents of ethyl acetate (fruity scent), acetaldehyde (strong odor) and isoamyl acetate (fruity scent), respectively. This result is expected to be a valuable stepstone to the characterization of makgeolli.

• Journal of Life Science
• /
• v.23 no.2
• /
• pp.282-289
• /
• 2013

This study was conducted to investigate the effect of Makgeolli and Makgeolli precipitate on hepatotoxity and the serum lipid content in rats. First, we investigated the effect of Makgeolli and ethanol on the progress of alcoholic fatty liver. The effect of Makgeolli precipitate on carbon tetrachloride ($CCl_4$)-induced hepatotoxicity in the rats was then studied. Indicators of the health status of the experimental period, the body weight gain in ethanol-treated group tended to be lower than those in the control and the Makgeolli-treated groups. The weight of the liver tissue decreased significantly following the administration of ethanol. However, this was not seen following the administration of Makgeolli. The activities of serum aspartate transaminase (AST) and alanine transaminase (ALT) were decreased in the Makgeolli group compared to the ethanol group. Serum cholesterol concentrations increased in the ethanol group, but decreased in the Makgeolli-treated group to an equal volume of the ethanol-treated group. The serum HDL-cholesterol content was significantly higher in the Makgeolli group than in the ethanol group. Analysis of the impact of the Makgeolli precipitate on toxicity induced by $CCl_4$ in the liver showed that the $CCl_4$ treatment significantly increased the activities of serum ALT and AST. However, the levels of cholesterol and triglyceride in serum were decreased. The $CCl_4$ treatment increased the activities of AST and ALT. However, the raw Makgeolli precipitate decreased their activities. Moreover, raw Makgeolli precipitate significantly reduced the $CCl_4$-induced elevation of serum lipids more than heated Makgeolli precipitate. These results suggest that raw Makgeolli precipitate may exert a protective effect against $CCl_4$-induced liver injury by preventing lipid peroxidation.

• Culinary science and hospitality research
• /
• v.21 no.3
• /
• pp.198-211
• /
• 2015

The following research was done to develop a low calorie muffin that has good taste, as well as nutritional benefit. This was done through adding various nutritional qualities of Makgeolli Lees to muffins. It was found that adding Makgeolli Lees substantially increased the amount of ash, crude protein, crude fiber, and moisture. However, it decreased the amount of crude fat. It was also found that the volume, height, and weight all increased with a lower baking loss rate. Other testing on the hardness, expand chewiness, gumminess, and cohesiveness of the muffins with different amounts of Makgeolli Lees found that more Makgeolli Lees led to a lower hardness and chewiness. However, it did not affect the gumminess. "MLM10" with 10 g of added Makgeolli Lees had a cohesiveness that was significantly different from other samples. The cohesiveness of the other samples was substantially lower. "L-value", or lightness, as well as yellowness, decreased as more Makgeolli Lees was added. On the other hand, "a-value", or redness, increased as more Makgeolli Lees was added. A sensory test proved that Makgeolli Lees added muffins were not preferred over the control group in its color, texture, and overall preference, but was evaluated as "good". However, the Makgeolli Lees added muffins were evaluated better than the control group in the categories of "expanded", "uniformity", and "he size of the pores". Therefore, creating muffins by using Makgeolli Lees instead of fat was proven to be possible, and furthermore proved to be a viable substitute.

• Journal of Life Science
• /
• v.21 no.11
• /
• pp.1592-1598
• /
• 2011

Allium sativum, commonly known as garlic, is well known for its antibacterial, antioxidant, and hypotensive activities, as well as its antiaging bioactive properties. This study investigated the physicochemical properties and anti-allergic effects of garlic in order to develop a method to produce Makgeolli using garlic. Levels of total sugar, reducing sugar contents, total acid and amino acid contents of garlic Makgeolli were higher than those of the control (normal Makgeolli without garlic), and its alcohol content was 7.0%. Polyphenol contents, DPPH (1, 1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity and total thiosulfate contents of garlic Makgeolli were a bit higher than those of the control. The main organic acids of garlic Makgeolli were lactic, citric, malic, oxalic and succinic acids. Especially, lactic acid content was 16 fold higher than the control. According to MTT assay, garlic Makgeolli had no significant effect on the viability of human mast cells, and secretion of histamine was more effectively inhibited by garlic Makgeolli than by the control. Garlic Makgeolli was superior to the control in all results of sensory characteristics except in color. Therefore, the anti-oxidant activity and anti-allergic effect of garlic Makgeolli could improve the quality of Korean Makgeolli.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.491-499
• /
• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• 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.

• Korean Journal of Food Science and Technology
• /
• v.43 no.2
• /
• pp.206-212
• /
• 2011

Makgeolli is Korean traditional alcoholic beverage that has historically been brewed. In this study, we analyzed the profile of organic acids in makgeolli and also evaluated its physiological characteristics. Makgeolli contained excess lactic acid, which is produced by lactic acid bacteria (LAB). Anti-obesity effects of makgeolli were investigated in 3T3-L1 preadipocytes. Compared to the negative control, makgeolli inhibited the differentiation of preadipocyte as quantified by Oil red O dye. In particular, $100{\mu}g/mL$ makgeolli reduced 40 to 70% of differentiation. To evaluate the anti-angiogenic and anti-inflammatory effects of makgeolli, we performed chorioallantoic membrane assay and measured nitric oxide production from lipopolysaccharide-induced RAW264.7 cells. Most makgeolli interrupted the formation of neo-vasculature and significantly inhibited NO production in a dose-dependent manner. Taken together, these findings suggest that commercial makgeolli has inhibitory activities against adipogenesis, neo-vascularization, and inflammation, and also they are influenced by second metabolites from nuruk microflora containing fungi and LAB.