In this study, we referred to optimum material for brewing Korean wine by analysis of ingredient in Korean Meoru and established optimum fermentation process of Meoru wine. Also, tannin contents, which is important functional factor for flavor of wine, were enhanced to develop Korean high quality Me...
In this study, we referred to optimum material for brewing Korean wine by analysis of ingredient in Korean Meoru and established optimum fermentation process of Meoru wine. Also, tannin contents, which is important functional factor for flavor of wine, were enhanced to develop Korean high quality Meoru wine. We demonstrated the superiority of Meoru and Meoru wine by investigation of anti-tumor effect of anthocyanin from Meoru peel. The results were as follow : 1. The moisture, crude proteins, crude lipid, reducing sugar and polyphenol contents of Meoru were 79.80%, 0.87%, 0.25%, 11.95% and 140 mg/mL, respectively. Tartaric acid and malic acid contents of Meoru were 302.24 mg/mL and 347.77 mg/mL. 2. 20 strains of wild yeast were screened from peel and pulp of Meoru, and the strains Sccharomyces sp. MS-1, MS-4, MS-8 and MP-2 which have prominent resistance to alcohol and fermentation capability were selected as superior starter for fermentation of Meoru wine. It is supposed that fermentation of Meoru wine would be efficient after regulating sugar contents to 24 °Brix and inoculate 4 strains selected from Meoru for production of excellent functional Meoru wine. 3. Most suitable tannin extraction condition for enhancing tannin of Meoru wine was to extract tannin from green tea using spirits at 40℃. For producing high quality Meoru wine, adding concentration and time of tannin was 6.50 mg/mL before Meoru wine fermentation. pH, acidity and alcohol contents of tannin enhanced Meoru wine were 3.69, 0.96% and 12.20%, respectively. Also, total sugar, tannin and polyphenol contents of Meoru wine enhanced tannin were 60.00 mg/mL, 7.40 mg/mL and 79.50 mg/mL, respectively showing greatly higher value than that of commercial wine. 4. Tannin enhanced Meoru wine has superior sensory elements when aged at 4℃ for 3 weeks. When it was fermented at 24℃ for above 3 weeks, it has well balanced sourness, astringent, sweet taste and superior incense. 5. The serum specific IgE antibody reactivity showed strongly from major protein band of Meoru. Also, 23 kDa allergen derived from Meoru is expected corresponding to thaumatin-like protein. Allergen derived from Meoru wine did not observed for IgE binding with a serum pool from pepper allergic patients. This results expect that fermented Meoru wine may not lead to allergy. 6 . Anthocyanins, extracted from Meoru peel, is largely composed A-ring and C-ring combine with sugar, B-ring determining the class of anthocyanin. In case of B-ring, when hydroxyl or methoxyl group attached at the R1 and R3, various type of anthocyanidins are established. At the A-ring and C-ring, the region of combining with sugar such as glucose, galactose, rhamnose and arabinose existed as several kind of glucosides combining themselves as monoside, dioside or trioside. 7. When cells were treated with anthocyanin from Meoru, cell proliferation of Hep3B and HepG2 cells decreased but, sub-G1 contents of Hep3B and HepG2 cells increased in does-dependent manner. 8. As the concentration of anthocyanin was raising, loss rate of MMP was increased, loss rate of mitochondrial membrane potential increased in does-dependent manner. 250 ㎍/mL of anthocyanin treatment caused loss rate of mitochondrial membrane potential of 10% but, 500 ㎍/mL of anthocyanin treatment increased about 4 times at loss rate of mitochondrial membrane potential. 9. Movement of cells accelerated in time-dependent manner when HepG2 cell and Hep3B cell treated without anthocyanin(control). But, suppress of cells movement were observed when cells were treated with anthocyanin from Meoru peel. Cell invasion of cells treated with anthocyanin was inhibited in time-dependent manner. 10. When cells were treated with 375 ㎍/mL concentration of anthocyanin, the levels of Cdk inhibitor p21 increased in does-dependent manner. In anthocyanin does-dependent manner, the levels of Bax, be known as pro-apoptotic gene, of Bcl-2 family increased, but the levels of Bcl-xL and Bcl-2, be known as anti-apoptotic gene, decreased compared to control. Anthocyanin treatment induced the proteolytic activation of caspase-3 and concomitant inhibition and/or degradation of poly(ADP-ribose) polymerase(PARP) and β-catenin.
In this study, we referred to optimum material for brewing Korean wine by analysis of ingredient in Korean Meoru and established optimum fermentation process of Meoru wine. Also, tannin contents, which is important functional factor for flavor of wine, were enhanced to develop Korean high quality Meoru wine. We demonstrated the superiority of Meoru and Meoru wine by investigation of anti-tumor effect of anthocyanin from Meoru peel. The results were as follow : 1. The moisture, crude proteins, crude lipid, reducing sugar and polyphenol contents of Meoru were 79.80%, 0.87%, 0.25%, 11.95% and 140 mg/mL, respectively. Tartaric acid and malic acid contents of Meoru were 302.24 mg/mL and 347.77 mg/mL. 2. 20 strains of wild yeast were screened from peel and pulp of Meoru, and the strains Sccharomyces sp. MS-1, MS-4, MS-8 and MP-2 which have prominent resistance to alcohol and fermentation capability were selected as superior starter for fermentation of Meoru wine. It is supposed that fermentation of Meoru wine would be efficient after regulating sugar contents to 24 °Brix and inoculate 4 strains selected from Meoru for production of excellent functional Meoru wine. 3. Most suitable tannin extraction condition for enhancing tannin of Meoru wine was to extract tannin from green tea using spirits at 40℃. For producing high quality Meoru wine, adding concentration and time of tannin was 6.50 mg/mL before Meoru wine fermentation. pH, acidity and alcohol contents of tannin enhanced Meoru wine were 3.69, 0.96% and 12.20%, respectively. Also, total sugar, tannin and polyphenol contents of Meoru wine enhanced tannin were 60.00 mg/mL, 7.40 mg/mL and 79.50 mg/mL, respectively showing greatly higher value than that of commercial wine. 4. Tannin enhanced Meoru wine has superior sensory elements when aged at 4℃ for 3 weeks. When it was fermented at 24℃ for above 3 weeks, it has well balanced sourness, astringent, sweet taste and superior incense. 5. The serum specific IgE antibody reactivity showed strongly from major protein band of Meoru. Also, 23 kDa allergen derived from Meoru is expected corresponding to thaumatin-like protein. Allergen derived from Meoru wine did not observed for IgE binding with a serum pool from pepper allergic patients. This results expect that fermented Meoru wine may not lead to allergy. 6 . Anthocyanins, extracted from Meoru peel, is largely composed A-ring and C-ring combine with sugar, B-ring determining the class of anthocyanin. In case of B-ring, when hydroxyl or methoxyl group attached at the R1 and R3, various type of anthocyanidins are established. At the A-ring and C-ring, the region of combining with sugar such as glucose, galactose, rhamnose and arabinose existed as several kind of glucosides combining themselves as monoside, dioside or trioside. 7. When cells were treated with anthocyanin from Meoru, cell proliferation of Hep3B and HepG2 cells decreased but, sub-G1 contents of Hep3B and HepG2 cells increased in does-dependent manner. 8. As the concentration of anthocyanin was raising, loss rate of MMP was increased, loss rate of mitochondrial membrane potential increased in does-dependent manner. 250 ㎍/mL of anthocyanin treatment caused loss rate of mitochondrial membrane potential of 10% but, 500 ㎍/mL of anthocyanin treatment increased about 4 times at loss rate of mitochondrial membrane potential. 9. Movement of cells accelerated in time-dependent manner when HepG2 cell and Hep3B cell treated without anthocyanin(control). But, suppress of cells movement were observed when cells were treated with anthocyanin from Meoru peel. Cell invasion of cells treated with anthocyanin was inhibited in time-dependent manner. 10. When cells were treated with 375 ㎍/mL concentration of anthocyanin, the levels of Cdk inhibitor p21 increased in does-dependent manner. In anthocyanin does-dependent manner, the levels of Bax, be known as pro-apoptotic gene, of Bcl-2 family increased, but the levels of Bcl-xL and Bcl-2, be known as anti-apoptotic gene, decreased compared to control. Anthocyanin treatment induced the proteolytic activation of caspase-3 and concomitant inhibition and/or degradation of poly(ADP-ribose) polymerase(PARP) and β-catenin.
주제어
#머루 와인 최적발효조건 Meoru wine Optimum fermentation condition
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