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KMID : 0380620110430020206
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Korean Journal of Food Science and Technology
2011 Volume.43 No. 2 p.206 ~ p.212
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Composition of Organic Acids and Physiological Functionality of Commercial Makgeolli
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Lee Sang-Jin
Kim Ji-Hye
Jung Yong-Woo
Park Sun-Young
Shin Woo-Chang
Hong Seong-Ryeul
Kim Gye-Won
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Abstract
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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 μg/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.
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KEYWORD
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adipogenesis, anti-angiogenesis, anti-inflammation, makgeolli, organic acid
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