Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics and Cardiovascular Activities of Korean Traditional Wines and Liquors

  • Yu, Hyung-Eun (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University) ;
  • Lee, Dae-Hyoung (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University) ;
  • Lee, Ju-Hyun (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University) ;
  • Choi, Sin-Yang (Korea Food Research Institute) ;
  • Lee, Jong-Soo (Department of Life Science and Genetic Engineering, and Bio-medicinal Resources Research Center, Paichai University)
  • Published : 2005.12.31
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Abstract

The goal of this study was to screen and characterize the physiological functions of Korean traditional wines (TW) and liquors (TL). Forty-two TW and TL were collected and evaluated for quality and cardiovascular activities. Ethanol content ranged from $9.0%{\sim}41%$, and pH ranged from $3.0{\sim}7.8$, and they also contained 0.01% to 0.67% of total acid. Samples contained a maximum of 2.0% of crude protein and $0.1%{\sim}14.0%$ of reducing sugar. Commercial CM-wine showed the highest antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity, 85.9%. The greatest fibrinolytic activity and platelet aggregation inhibitory activity were also found in commercial CM-wine (31.8U) and commercial SS2-wine (38.6 %), respectively. Commercial SHBI-liquor showed the highest HMG-CoA reductase inhibitory activity, 78%. The ACE inhibitor from commercial CM-wine was a peptide compound and also showed an antihypertensive effect in spontaneous hypertensive rats at a dosage of 1.5 mg/kg.

Keywords

References

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