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KMID : 0352720070310020102
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Journal of Ginseng Research
2007 Volume.31 No. 2 p.102 ~ p.108
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Effects of Medicinal Plants on the Quality and Physiological Functionalities of Traditional Ginseng Wine
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Lee Eun-Na
Lee Dae-Hyoung
Kim Sin-Bum
Lee Seung-Hwan
Kim Na-Mi
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Abstract
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The goal of this study was to develop a highly valuable Korean traditional ginseng wine containing various bioactive compounds with good acceptability. The effect of some medicinal plants on the quality and physiological functionality of Korean traditional ginseng wine were investigated. Advanced traditional ginseng wine (AG wine) prepared by addition of 0.5% each Pleuropterus multflorus and Pueraria lobata into the rice mash containing 1% ginseng, 0.4% Fermivin(commercial alcohol fermentation yeast) and Koji (2:1 mixture of nuruk and amylase containing 36 Saccharogenic power per g) showed the highest acceptability and ethanol content (16.8%). Changes of functionalities of the AG wine during fermentation at 25oC for 30 days were investigated. The highest antihypertensive angiotensin I-converting enzyme inhibitory activity (78.9%) and total acceptability of the AG wine were shown after fermentation at 25oC for 20 days. However, antioxidant activity, SOD-like activity and fibrinolytic activity of the AG wines were not detected or very low. HMG-CoA reductase inhibitory activity of the AG wine was also shown to be 8.2% and 9.2% after fermentation for 15 days and 20 days, respectively.
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KEYWORD
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functionality, traditional ginseng wine
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