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KMID : 0380620130450050619
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 5 p.619 ~ p.627
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Physicochemical Characteristics and Biological Activities of Makgeolli Supplemented with the Fruit of Akebia quinata during Fermentation
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Lee Jun-Ki
Jo Hyeon-Ju
Kim Kyung-Im
Yoon Jin-A
Chung Kang-Hyun
Song Byeong-Chun
An Jeung-Hee
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Abstract
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We investigated the characteristics and biological activity of makgeolli supplemented with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during fermentation. Our results showed that supplementation with Akebia quinata fruit led to an increase in the acidity level, amino acid concentration, alcohol content, and total sugar level. makgeolli supplemented with 7% Akebia quinata fruit showed the highest total sensory score. Supplementation with Akebia quinata fruit resulted in a significant increase in the antioxidant activity and nitric oxide inhibitory activity. Further, makgeolli supplemented with Akebia quinata fruit showed anticancer activity against DU145, HeLa, MCF-7, and U87cells, and significantly enhanced antibacterial activity against Shigella flexneri. Our results indicate that Akebia quinata fruit represents an effective natural additive for enhancing the biological activities of makgeolli.
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KEYWORD
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Akebia quinata, makgeolli, anticancer activity, antioxidant activity, nitric oxide inhibitory activity
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