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전통주 주박을 이용한 고부가가치 식품소재 개발을 위해, 상업적 시설에서 생산된 3종 약주(J-B, J-S, J-Y) 및 2종 탁주(J-H, J-W) 주박의 ethanol 추출물 및 열수 추출물을 조제하고 이들의 혈액응고 저해활성, 혈소판 응집저해 활성 및 인간 적혈구 용혈활성을 평가하였다. 5종 주박의 pH는 3.90~4.29로 유사하였으나, brix는 5.0~27.0으로 다양하게 나타났으며, 수분 및 알코올 함량에서도 시료에 따라 1.8배의 차이를 나타내었다. 주박의 색차와 성분은 첨가된 부재료 및 사용누룩에 좌우되었으며, J-W 주박의 경우 수분함량이 80.3%, brix 13, 알코올 함량 1.8%를 함유하여 다른 주박에 비해 다양한 식품제조에 용이하게 이용 가능하리라 판단되었다. Ethanol 추출효율은 J-H, J-W, J-B, J-S, J-Y의 순, 열수 추출효율은 J-S, J-B, J-W, J-H, J-Y의 순으로 높았으며, 총폴리페놀 및 총플라보노이드 함량은 ethanol 추출물 중에서는 J-H, 열수 추출물 중에서는 J-Y 주박에서 가장 높았다. 5종 주박의 10종 추출물은 모두 5 mg/ml 농도까지 인간 적혈구에 대한 용혈활성이 나타나지 않았으며, J-B, J-S, J-Y의 약주 주박의 ethanol 추출물에서 유의적인 혈액응고저해 활성이 나타났으며, J-W 탁주 주박의 열수 추출물에서 thrombin 저해 활성과 J-B, J-S 및 J-H 주박 열수 추출물에서 혈액 응고인자 저해활성을 확인하였다. 혈소판 응집저해 활성평가의 경우 J-W 탁주 주박의 ethanol 및 열수 추출물에서만 아스피린에 필적하는 우수한 활성이 확인되었다. 본 연구결과는 다양한 약주 및 탁주 주박이 항혈전 활성을 가지고 있으며, 주박으로부터 항혈전제 개발이 가능함을 제시하고 있다.
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˚, 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˚ 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.
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˚, 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˚ 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.
권호기사
참고문헌 (33건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Use of lees materials as an adsorbent for removal of organochlorine compounds or benzene from wastewater  |
미소장 |
| 2 | Coagulation imbalance may not contribute to the development of portal vein thrombosis in patients with cirrhosis. |
미소장 |
| 3 | Edible Films from Protein Concentrates of Rice Wine Meal | 소장 |
| 4 | Cho, Y. H., Cho, J. S., Kim, J. Y., Kim, U. S., Choi, J. H. and Park, J. H. 2013. Quality characteristics of sulgidduk with makgeolli lees. J East Asian Soc Dietary Life 23, 227-233. | 미소장 |
| 5 | Choi, B. B., Lee, H. J. and Bang, S. K. 2004. Studies on the amino acid, sugar analysis and antioxidative effect of extracts from Artemisia sp. Korean J Food Sci Technol 17, 86-91. | 미소장 |
| 6 | The Effect of Opuntia humifusa Seed Extracts on Platelet Aggregation and Serum Lipid Level in Ovariectomized Rats | 소장 |
| 7 | Identification and kinetic study of tyrosinase inhibitors found in sake lees. |
미소장 |
| 8 | Quality Characteristics of Low-Salt Yacon Jangachi Using Rice Wine Lees during Storage | 소장 |
| 9 | Ethyl Acetate Extract of Korean Rice Wine Lees Inhibits IgE-Mediated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis in Mice | 소장 |
| 10 | Evaluation of Antimicrobial, Antithrombin, and Antioxidant Activity of Aerial Bulbils of Dioscorea batatas Decne | 소장 |
| 11 | Anti-thrombosis Activity of the Aerial Part of Aruncus dioicus var kamtschaticus | 소장 |
| 12 | Anticoagulant and Fibrinolytic Activities of Hwanggeumchal Sorghum In Vitro | 소장 |
| 13 | Kim, S. M. and Cho, W. K. 2006. Effect of takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats. Korean J Food Culture 21, 638- 643. | 미소장 |
| 14 | Kim, S. M., Yoon, C. H. and Cho, W. K. 2007. Quality characteristics of noodle added with Takju (Korean turbid rice wine) lees. Korean J Food Culture 22, 359-364. | 미소장 |
| 15 | Kim, T. Y., Jeon, T. W., Yeo, S. H., Kim, S. B., Kim, J. S. and Kwak, J. S. 2010. Antimicrobial, antioxidant and SOD-like activity effect of jubak extracts. Korean J Food Nutr 23, 299-305. | 미소장 |
| 16 | Inhibitory Effect on Tyrosinase, ACE and Xanthine Oxidase, and Nitrite Scavenging Activities of Jubak (Alcohol filter cake) Extracts | 소장 |
| 17 | Lee, H. S., Hong, K. H., Kim, J. Y., Kim, D. H., Yoon, C. H. and Kim, S. M. 2009. Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Korean J Food Culture 24, 338-343. | 미소장 |
| 18 | Lee, H. S., Hong, K. H., Yoon, C. H., Cho, W. K. and Kim, S. M. 2009. Glycemic index and oral glucose tolerance test of Takju (Korean turbid rice wine) lees extract. Korean J Food Culture 23, 662-665. | 미소장 |
| 19 | Lee, H. S., Hong, K. H., Yoon, C. H., Kim, J. M. and Kim, S. M. 2009. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Korean J Food Culture 24, 219-223. | 미소장 |
| 20 | Characteristics of Ju-Back and Effect of Ju-Back Fertilizer on Growth of Crop Plants | 소장 |
| 21 | Lee, K. S. and Kim, D. H. 1991. Effect of sake cake on the quality of low salted kochuzang. Korean J Food Sci Technol 23, 109-115. | 미소장 |
| 22 | Lim, J. M., Kwon, H. J., Yong, S. E., Choi, J. H., Lee, C. H., Kim, T. J., Park, P. S., Choi, Y. H., Kim, E. M. and Park, S. Y. 2013. Antioxidant activity and quality characteristics of rice wine cakes cookies with different ratio of Astragalus memvranaceus. Korean J Food Cook Sci 29, 11-18. | 미소장 |
| 23 | Lim, Y. S., Bae, S. M. and Kim, K. 2004. Production of yeast spores from rice wine cake. Korean J Microbiol Biotechnol 32, 184-189. | 미소장 |
| 24 | Evaluation of In-vitro Anticoagulation Activity of 33 Different Medicinal Herbs | 소장 |
| 25 | Functional Activities of Makgeolli By-products as Cosmetic Materials | 소장 |
| 26 | [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent |
미소장 |
| 27 | Whole blood aggregation in von Willebrand disease. |
미소장 |
| 28 | Sweeney, J. D., Hoerning, L. A., Behrens, A. N., Novak, E. and Swank, R. T. 1990. Thrombocytopenia after desmopressin but absence of in-vitro hypersensitivity to ristocetin. Amer J Clin Pathol 93, 522-525. | 미소장 |
| 29 | Quantitation and Structural Determination of Glucosylceramides Contained in Sake Lees |
미소장 |
| 30 | Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry ( Prunus avium L.) |
미소장 |
| 31 | Anti-obesity effect of sake lees indigestive product |
미소장 |
| 32 | Inhibition Effect against the Rat Blood Plasma Oxidation of the Makgeolli (Takju) Korean Rice Wine | 소장 |
| 33 | Anti-Wrinkle Effects of Korean Rice Wine Cake on Human Fibroblast | 소장 |
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