• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.338-343
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• 2009

This study was conducted to investigate the effects of Takju lees hot water extracts on the blood pressure in spontaneously hypertension rats (SHR). Twenty eight male SHR were grouped by their blood pressure and fed a control diet or experimental diets containing 1% (G1), 2% (G2), or 4% (G4) Takju lees extracts for 4 weeks. Food intake was not significantly different among the groups. However, body weight gain was significantly lower in groups fed the Takju lees extract than the control group. The systolic blood pressure was significantly lower in the Takju lees extract containing groups (especially in G4 group) than the control groups. In addition, mean blood pressure {(systolic+dyastolic)/2} decreased with an increase in the amount of Takju lees extract in the diet and feeding period. Takju lees extract decreased angiotensin I converting enzyme (ACE) activity in a dose-dependent manner. These results suggest that the Takju lees extract exert an antihypertensive effect by decreasing ACE activity.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.299-304
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• 2019

Yogurt was prepared with different substitution ratio [10, 20, 30, and 50% (w/w)] of skim milk with enzymatically saccharified Korean rice wine lees powder (eKRWLP) and fermented with commercially available mixed lactic acid bacteria (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus thermophilus) at $40^{\circ}C$ for 18 h. Fermentation characteristics were evaluated in terms of acid production (pH and titratable acidity) and viable cell counts of lactic acid bacteria. The pH of yogurts decreased with increasing eKRWLP substitution ratio of skim milk. After 12 h fermentation, titratable acidities of eKRWLP substitution and control (yogurt made without eKRWLP) were 0.84~1.04% and 0.93%, respectively. The titratable acidities of yogurts prepared with 10 and 20% substitution ratio increased than that of the control yogurt, but titratable acidities of yogurts of 30 and 50% substitution ratio decreased. After 9 h fermentation, the number of viable lactic acid bacterial cell were increased to 8.18~8.24 log CFU/g in all yogurts. In sensory evaluation, there were similar preference for eKRWLP yogurts prepared with 10 and 20% substitution ratio and the control. When eKRWLP substitution and control yogurts fermented for 9 h were incubated at $4^{\circ}C$, their pHs and titratable acidities were slightly changed but the number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ for 11 days in yogurts prepared with 10 and 20% substitution ratio among eKRWLP substitution yogurts. These results suggest that eKRWLP can be used as substituent of skim milk and the optimum substitution ratio is around 10~20%.

• 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 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 Life Science
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• v.25 no.4
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• pp.425-432
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• 2015

This study was performed to develop high-value-added biomaterials for health and beauty products. Extracts of ethanol and hot water and their subsequent organic solvent fractions were prepared from Lees of Wookukseng (LW), a commercialized Korean traditional rice wine. We investigated their activities on blood coagulation, platelet aggregation, hemolysis against human red blood cells (hRBCs), and anti-oxidation. The water content, pH and brix of the LW were 80.3%, 3.94 and 13.0°, respectively. The yield of ethanol extraction (6.62%) was 3.15 times higher than that of hot-water extraction (2.1%), and the ethyacetate fraction (EAF) of ethanol extract showed the highest content of total polyphenol (128 mg/g) among the various fractions. In anticoagulation activity assay, the EAF of ethanol extract showed a 15-fold extension in TT, PT, and aPTT, indicating that the EAFs contain various inhibitory substances against thrombin, prothrombin and coagulation factors. In anti-platelet aggregation activity assay, the butanol fraction and water residue of ethanol extract showed significant inhibition activity. The activities were comparable to aspirin, a commercial anti-thrombosis agent. The above extracts and fractions did not show hemolysis activity against hRBC up to 5 mg/ml, and had radical scavenging activity against DPPH anion, ABTS cation and nitrite. Our results suggest that the active fractions prepared from LW, which has no specific usage until now, have a high potential as novel resources for anti-thrombosis agents.

• Journal of Life Science
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• v.24 no.9
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• pp.967-972
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• 2014

In the present study, we prepared eighty-five different kinds of lees extracts and their solvent fractions and investigated their anti-proliferative activities against human colorectal cancer HCT116 cells. HCT116 cells were treated with eighty-five solvent fractions of lees extracts and then cell viability was measured using MTS assay. Among the treated solvent fractions, three solvent fractions (KSD-E1-3, KSD-E2-3, and KSD-E4-3) were selected based on cell viability assay. In addition, we performed an oligo DNA microarray analysis to analyze the gene expression changes by treatment of KSD-E1-3 in HCT116 cells. Among the upregulated genes, we selected 4 genes (NAG-1, ATF3, p21, and DDIT3) and performed RT-PCR using gene-specific primers. Among the treated solvent fractions, KSD-E1-3 dramatically induced the expressions of the four selected genes. In addition, we investigated whether the upregulations of those genes were dependent on the transcription factor p53's presence using p53 null HCT116 cells. The results indicate that the upregulations of NAG-1, ATF3, and DDIT3 are not dependent on the p53 presence, whereas p21 is dependent on the p53 presence. These findings may help to understand the molecular mechanisms of the anti-proliferative activity mediated by rice wine lees in human colorectal cancer cells.