• Journal of Life Science
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• v.32 no.4
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• pp.290-297
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• 2022

This study was performed to investigate the organic acids, alcohol metabolism enzyme, and antioxidative, nitrite-scavenging, and hepatoprotective effects of Dendropanax morbifera vinegar prepared by a traditional fermentation method. Among the organic acids detected, acetic acid was the highest found, at 91.72 mg/ml, followed by lactic acid (7.31 mg/ml), malic acid (1.36 mg/ml), and succinic acid (1.20 mg/ml). The total polyphenol content of the D. morbifera vinegar was 13.73 ㎍ tannic acid equivalent (TAE)/ml. The 1,1-Diphenyl-2-picrylhydrazy (DPPH) radical scavenging activity of D. morbifera vinegar was 76.04% at a 60% concentration. The superoxide dismutase (SOD) activity of D. morbifera vinegar was increased in a dose-dependent manner, which was 95.14% at a 60% concentration, while the α-glucosidase inhibitory activity of D. morbifera vinegar was 98.94% at a 10% concentration. The effects of D. morbifera vinegar on alcohol metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). The ADH and ALDH activities of D. morbifera vinegar were increased in a dose-dependent manner, 43.62% and 60.39% at a 60% concentration, respectively. The D. morbifera vinegar showed significant protective effects against tacrine-induced cytotoxicity in HepG2 cells at the 0.6% concentration. These results suggest that D. morbifera vinegar has great potential as a resource for high quality functional health beverages.

• The Korean Journal of Mycology
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• v.43 no.3
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• pp.149-157
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• 2015

We examined taxonomic characteristics and safety of eight Nuruk molds that are widely used for making soybean paste, soy sauce and alcoholic beverages in Korea. HK1 from Hakyeong Fermentation Co., SW101 from Suwon Fermentation Co., CF1001, CF1002, CF1003 from Chungmoo Fermaentation Co. and KACC 93210 are yellow-Nuruk molds, and SW201 from Suwon Fermentation Co. and CF1005 from Chungmoo Fermentation Co. are white-Nuruk molds. Six strains of yellow-Nuruk molds were identified as Aspergillus oryzae. HK1, SW101, CF1001 and CF1003 of yellow-Nuruk molds have middle length of stipes ($711{\sim}1,121{\mu}m$), and CF1003 (for sake) produced less conidia and more hyphae than HK1, SW101 and CF1001 (for soybean paste). CF 1002 used for soy sauce has shorter stipes ($543{\mu}m$) and is clustered into IBLB-group based on omtA gene analysis although the other yellow-Nuruk molds are clustered into ICAo group. KACC 93210 isolated from traditional Korean Meju has very short stipes (average $270{\mu}m$), and showed velvety colonies although the others showed floccose colonies. The strain has different DNA sequences of omtA gene from other strains in NCBI GenBank as well as strains used in Korea, suggesting that it is unique from other strains published. SW201 and CF1005 of white-Nuruk molds were identified as Aspergillus luchuensis or A. luchuensis mut. Kawachii that is known as safe, non-toxigenic fungus. The six strains of yellow-Nuruk molds did not produce mycotoxins including aflatoxin, cyclopiazonic acid, and sterigmatocystin. Therefore, eight strains of Nuruk molds used for making soy sauce, soybean paste and alcoholic beverages in Korea were proved to be safe in this study.

• Applied Biological Chemistry
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• v.51 no.2
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• pp.142-147
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• 2008

Nuruk is the Korean traditional Koji that contains various microorganisms and has been used to make the traditional fermented foods including alcoholic beverages. Rhizopus oryzae KSD-815 was isolated from the alcohol-fermenting Nuruk used for manufacturing traditional alcohol. In this study, the authors reported the isolation and identification of four lipids from the Nuruk (Rhizopus oryzae KSD-815) that inoculated wheat with Rhizopus oryzae KSD-815. The dried and powdered Nuruk (Rhizopus oryzae KSD-815) were extracted three times at room temperature with 80% aqueous MeOH. The extracts were partitioned with EtOAc, n-BuOH, and water, successively. The EtOAc extract was suspended in 80% MeOH and partitioned repeatedly with n-hexane. From the n-hexane fraction, four lipids were isolated through the repeated silica gel and ODS column chromatographies. According to the results of physico-chemical data including NMR, GC and MS, the chemical structures of the compounds were determined as linolenic acid methyl ester (1), palmitic acid methyl ester (2), linoleic acid (3), palmitic acid (4). Cytotoxicity was evaluated in huamn breast cancer cells, MDA-MB-231 and human hepatocarcinoma, SK-HEP-1 cells using MTT assay. Exposure of compounds 1 and 3 led to a dose-dependent inhibition of cell viability in both cancer cell lines. In addition, treatment of RAW264.7 cells with compound 3 caused inhibition of lipopolysaccharide/interferon-${\gamma}$-induced nitric oxide production.

• Food Science and Preservation
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• v.22 no.6
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• pp.920-925
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• 2015

The microbial composition in Nuruk, a Korean cereal fermentation starter, is a critical factor for the quality and organoleptic properties of traditional alcoholic beverages. This study was aimed at monitoring the compositional change and enzyme activity of culturable lactic acid bacteria (LAB) in two types of Nuruk fermented at different temperatures. All culturable LAB were isolated at various time points (0, 3, 6, 10, 20, and 30 days) and identified by 16S rRNA sequencing. In traditional Nuruk type A (TN-A), which was fermented at $36^{\circ}C$, the population of total culturable LAB during the fermentation period was between $10^4$ and $10^5$ log CFU/mL. On the other hand, the LAB population in traditional Nuruk type B (TN-B) fermented at $45^{\circ}C$ (primary fermentation for 10 days) and $35^{\circ}C$ (secondary fermentation for 20 days) was $10^2$ log CFU/mL; however, these bacteria could not be detected after 6 days. Major LAB strains were identified in both Nuruk types: (1) from the MRS-culture of TN-A, Pediococcus pentosaceus at 3-30 days; (2) from MRS-culture of TN-B, P. pentosaceus at 3 days and Enterococcus hirae at 6 days. The protease activities of the dominant LAB isolated from the TN-A and TN-B cultures were within the ranges of 0.64~1.03 mg/mL and 0.74~0.81 mg/mL (tyrosine content), respectively, whereas the ${\alpha}$-amylase activities were 0.75~0.98 mg/mL and 0.78~0.79 mg/mL (amylose content), respectively.

• Microbiology and Biotechnology Letters
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• v.41 no.4
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• pp.442-448
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• 2013

Lactic acid bacteria (LAB) are a representative group of probiotics and used in many fermented foods and beverages. Several recent studies have shown that LAB are present in makgeolli which is a traditional Korean alcoholic beverage. However, most LAB are intolerant of more than 6% (v/v) alcohol concentrations. For this reason, alcohol-tolerant LAB are isolated from kimchi, makgeolli and nuruk using alcohol containing selective media. After being cultured in MRS broth containing 13% (v/v) alcohol, the two strains which showed the highest increasing O.D values, were finally selected. As results of 16S rRNA gene sequencing and biochemical characterization using an API kit, the two species were identified as Pediococcus acidilactici K3 and S1. In addition, the identified two strains produced bacteriocins against Staphylococcus aureus. When compared with the P. acidilactici type strain, the two selected strains possessed two to three time higher growth on 12-13% (v/v) alcohol containing MRS broth. The viability of P. acidilactici K3 and S1 when inoculated in makgeolli and stored at $10^{\circ}C$ did not decrease through a period of one month indicating that the selected strains can be used for LAB containing makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.1
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• pp.63-69
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• 2011

To characterize the polysaccharides which exist as soluble forms in Korean traditional alcoholic beverages, the polysaccharides were isolated from Korean pear wine and their anti-complementary activities were examined. The main polysaccharide, PW-1 was purified to homogeneity from the crude polysaccharide (PW-0) in pear wine by size exclusion chromatography using Sephadex G-75. Molecular mass of PW-1 was estimated to be 150 kDa and it contained significant proportion of mannose (81.8%) and 5 different minor component sugars such as arabinose (1.2%), galactose (2.7%), glucose (8.5%), galacturonic acid (5.3%) and glucuronic acid (0.5%). These analyses indicated that the main polysaccharide in pear wine was mainly present as a mannan which had originated from the cell walls of fermenting yeasts. On the other hand, PW-1 showed potent anti-complementary activity in a dose-dependent fashion. Identification of C3 activation products by the crossed immunoelectrophoresis using anti-human C3 and anti-complementary activity of PW-1 in $Ca^{++}$-free condition suggested complement activations by PW-1 from Korean pear wine occur via both classical and alternative pathways.

• Journal of Life Science
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• v.25 no.1
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• pp.75-83
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• 2015

Curcuma longa L. (CL), a traditional medicinal plant, is well known as a functional food ingredient. The major component of CL is a curcumin of anthocyanin family that has multi-functions such as antimicrobial, anticancer, and antioxidant activity. In this study, fermented milk containing CL was prepared using a mixed strain culture (Bifidobacterium bifidus, Streptococcus thermophilus, Lactobacillus acidophilus), and its physicochemical properties were characterized. In addition, inflammatory cytokine-modulating effects of the fermented milk were also investigated. As regards the properties of fermented milk, the growth rate of lactic acid bacteria in fermented milk containing CL was found to be remarkably more rapid than control. During fermentation, caseins and whey proteins were observed to be partially hydrolyzed, and lactic acid and acetic acid were produced in larger amounts than in the control. The sensory score of fermented milk containing CL was lower than control, owing to its bitter taste and strong flavor. RAW 264.7 cells treated with CL fermented milk supernatant showed no cytotoxicity. Inflammatory cytokines such as tumor necrosis factor-alpha (TNF-${\alpha}$) and interleukin-6 (IL-6) were significantly produced by fermented milk with CL, compared to control. The secretion of nitric oxide (NO) from RAW 264.7 cells significantly increased relative to the control. Results from the present study suggested that CL could be used as a natural immunomodulating ingredient for making yogurts, beverages, and other products.

• Journal of Life Science
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• v.28 no.10
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• pp.1193-1200
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• 2018

This study investigated the physiochemical properties, antioxidative, nitrite-scavenging, and alcohol metabolism enzyme activities of nectarine vinegar prepared by a traditional fermentation method. The pH of nectarine vinegar was 3.70, the sugar content was $8.87^{\circ}Brix$, and the total acidity was 6.29%. Among organic acids detected, acetic acid was highest at 32.42 mg/ml, followed by lactic acid, malic acid, and succinic acid. Total phenol content of the nectarine vinegar was $121.84{\mu}g$ tannic acid equivalents (TAE)/100 ml. The antioxidative effects of muskmelon vinegar were measured using 1,1-Diphenyl2-picrylhydrazy (DPPH) radical-scavenging activity and superoxide dismutase (SOD) assay. DPPH of nectarine vinegar was increased in a dose-dependent manner, which was 84.47% at 40% concentration. SOD activity was increased in a dose-dependent manner, which was 89.06% at 60% concentration. Nitric scavenging activities of nectarine vinegar were 94.17%, 76.91%, and 20.21% at pH values 1.2, 3.0, and 6.0 at 100% concentration, respectively. The effects of nectarine vinegar on alcohol-metabolism were determined by measuring the generation of reduced nicotinamide adenine dinucleotide (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities of nectarine vinegar were increased in a dose-dependent manner, which were 153.61% and 178.20 % at 60% concentration, respectively. These results suggest that nectarine vinegar has great potential as a resource for high quality functional health beverages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1278-1282
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• 2014

The objective of this study was to improve the sensory qualities of soymilk. For this purpose, soymilk was prepared by adding different types of rice grain, including cooked, puffed, and saccharified rice. Acceptable products could be obtained by addition of saccharified rice. The addition of saccharified rice had a positive influence on sensory qualities, especially mouth feel. Further, soymilk with saccharified rice was comparable in terms of physicochemical characteristics (pH, soluble solids, and viscosity) with commercial whole-bean soymilk. This result suggests that there are opportunities to develop a new market for soy-milk that incorporates health benefits and traditional beverages.

• Food Science and Preservation
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• v.15 no.1
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• pp.155-160
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• 2008

This study was conducted to examine the volatile flavor compounds of Hahyangju, a traditional Korean liquor, and to evaluate the effect of the beverage on alcohol metabolism in rats. By GC/MS analysis, 17 volatile flavor compounds including iso-butyl alcohol and iso-amyl alcohol were detected in Hahyangju. The concentrations of acetaldehyde and ethylacetate in Hahyangju were decreased by filtration. Alcohol (0.035 mg/dL) and acetaldehyde (0.29 mg/dL) levels in the blood of rats given Hahyangju (HT animals) were lower than in rats given 17% (v/v) alcohol (AT rats). Also, alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities in HT rats were $24.63{\pm}1.8{\mu}$moles/mg protein and $9.8{\pm}1.3{\mu}$moles/mg protein, respectively, and were higher than in AT animals. The increases in ADH and ALDH activity in HT animals resulted in decreases in alcohol and acetaldehyde concentrations in blood, compared to the levels seen in rats given 17% (v/v) alcohol. These results suggest that Hahyangju may increase alcohol metabolizing activity, and consumption of Hahyangju may result in less of a hangover than follows ingestion of beverages (such as wine) containing about 17% (v/v) alcohol.