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KMID : 0613820130230121525
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Journal of Life Science
2013 Volume.23 No. 12 p.1525 ~ p.1531
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Evaluation of the Antioxidant Activity and Physiological Functionality of Baegilju
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Cho Young-Ho
Byun Tae-Kang
Lee Jong-Hwa
Lee Gye-Won
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Abstract
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Baegilju is a famous traditional Korean wine made over the course of 100 days. The physiological functionalities of Baegilju were evaluated using different tests. The spectrophotometric method was used to determine the total concentration of polyphenolics and flavonoids and DPPH and ABTS radicals. A nitrite scavenging assay was used to evaluate antioxidant activity. The fibrin plate method was used for fibrinolysis and to evaluate angiotensin I converting enzyme (ACE) inhibitory activity; finally, the colorimetric determination method was used to evaluate acetylcholinesterase (AChE) inhibitory activity. The total polyphenolic content of non-sterilized Baegilju and sterilized Baegilju were 391.59 μg and 401.33 μg tannic acid equivalents/ml, respectively; and the flavonoids contents were 284.75 μg and 308.35 μg quercetin equivalents/ml, respectively. Baegilju exhibited more excellent antioxidant activities (DPPH and ABTS radicals, nitrite scavenging activity) than did Cheongju. In addition, the fibrinolytic activity and AChE inhibitory activity were found to be higher in Baegilju than they were in Cheongju. The ACE inhibitory activity of non-sterilized Baegilju, sterilized Baegilju, and Cheongju were 23.62%, 19.99%, and 38.91%, respectively. Therefore, these results suggest that Baegilju has potential as an antioxidant agent and anti-thrombosis agent.
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KEYWORD
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Acetylcholinesterase, angiotensin I converting enzyme, antioxidant activity, Baegilju fibrinolysis
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