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Detection of 1,4-Dihydroxy-2-Naphthoic Acid from Commercial Makgeolli Products 원문보기

Preventive nutrition and food science, v.17 no.1, 2012년, pp.83 - 86  

Eom, Ji-Eun (Department of Biotechnology, Chungju National University) ,  Kwon, Sang-Chul (Food Safety Support Organization, Korea Food Industry Association) ,  Moon, Gi-Seong (Department of Biotechnology, Chungju National University)

Abstract ▼ AI-Helper 아이콘AI-Helper

To support beneficial effects of makgeolli for human health, we investigated for the presence of 1,4-dihydroxy-2-naphthoic acid (DHNA), a bifidogenic growth stimulator (BGS), from commercial makgeolli products. Among eleven makgeolli products (A~K), four showed positive peaks for DHNA in high perfor...

주제어

#makgeolli   #1,4-dihydroxy-2-naphthoic acid   #bifidogenic growth stimulator  

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제안 방법

  • Before this goal can be achieved, however, it is necessary to ascertain whether current commercial makgeolli products contain DHNA. Therefore, we undertook this effort in this study, using high performance liquid chromatography (HPLC) to determine if DHNA was present in each sample of makgeolli. Additionally, we compared the BGS activity of DHNA-containing makgeolli products with those of makgeolli products where DHNA was not detected.
  • To investigate whether commercial makgeolli products contain DHNA, eleven commercial makgeolli products were purchased from a local market and analyzed by HPLC. Four of the product samples (A, E, F, and J) showed positive peaks for DHNA.

대상 데이터

  • For the BGS activity test of makgeolli product samples, B. longum FI10564 and B. lactis BL 750 were used as the target bifidobacteria. Briefly, makgeolli product samples were centrifuged at 6,000×g for 10 min.
  • Furthermore, we investigated whether the DHNA-containing makgeolli product A displayed BGS activity, which is a biological function of DHNA. For the test, the bifidobacterial strains B. longum FI10564 and B. lactis BL 750 were used. B.
  • 0 μg/mL (ppm) (data not shown). Product A, which was produced from a local brewing company located in Chungbuk province, displayed the most content of DHNA (0.44 ppm) as shown in Fig. 1B. The makgeolli product F contained 0.
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참고문헌 (18)

  1. 1. Kwon RH Chae GY Ha BJ 2011 The effects of the makgeolli on the antioxidative activity in the endotoxin LPS-treated rats J Food Hyg Safety 26 166 170 

  2. 2. Min JH Baek SY Lee JS Kim HK 2011 Changes of yeasts and bacterial flora during the storage of Korean traditional makgeolli. Kor J Mycol 39 151 153 

  3. 3. Kim MJ 2010 The effect of consumer ethnocentric tendency and foreign culture acceptance on preference of traditional alcoholic beverage: focus on makgeolli and sake J Foodserv Manag Soc Kor 13 7 31 

  4. 4. Lee JW Park JW 2010 Quality characteristics of makgeolli during separation storage methods Food Eng Prog 14 346 353 

  5. 5. Lee JW Shim JY 2010 Quality characteristics of makgeolli during freezing storage Food Eng Prog 14 328 334 

  6. 6. Bae JH Kim GW Shon SK Park SY Kim GW 2010 Manufacturing method of Takju Kor patent 10-0936994 

  7. 7. Lee DH Kim JH Lee JS 2009 Effect of pears on the quality and physiological functionality of makgeolli. Kor J Food Nutr 22 606 611 

  8. 8. Baek SY Nam YG Ju JI Lee JS 2011 Changes of quality characteristics during storage of Gugija-Liriope tuber makgeolli made by Saccharomyces cerevisiae C-2 Kor J Mycol 39 122 125 

  9. 9. Jeong Y 2011 Physicochemical and microbial properties of Korean traditional rice wine, makgeolli , supplemented with black garlic extracts during fermentation J Food Sci Nutr 16 142 149 

  10. 10. Isawa K Hojo K Yoda N Kamiyama T Makino S Saito M Sugano H Mizoguchi C Kurama S Shibasaki M Endo N Sato Y 2002 Isolation and identification of a new bifidogenic growth stimulator produced by Propionibacterium Freudenreichii ET-3 Biosci Biotechnol Biochem 66 679 681 12005071 

    상세보기

  11. 11. Nagata K Inatsu S Tanaka M Sato H Kouya T Taniguchi M Fukuda Y 2010 The bifidogenic growth stimulator inhibits the growth and respiration of Helicobacter pylori Helicobacter 15 422 429 21083748 

    상세보기

  12. 12. Matsubara M Yamachika E Tsujigiwa H Mizukawa N Ueno T Murakami J Ishida N Kaneda Y Shirasu N Takagi S 2010 Suppressive effects of 1,4-dihydroxy-2-naphthoic acid administration on bone resorption Osteoporos Int 21 1437 1447 19813044 

  13. 13. Furuichi K Katakura Y Ninomiya K Shioya S 2007 Enhancement of 1,4-dihydroxy-2-naphthoic acid production by Propionibacterium freudenreichii ET-3 fed-batch culture Appl Environ Microbiol 73 3137 3143 17369348 

    상세보기

  14. 14. Moon GS Wegmann U Gunning AP Gasson MJ Narbad A 2009 Isolation and characterization of a theta-type cryptic plasmid from Bifidobacterium longum FI10564 J Microbiol Biotechnol 19 403 408 19420998 

    원문보기 상세보기

  15. 15. Shin MO Kang DY Kim MH Bae SJ 2008 Effect of growth inhibition and quinone reductase activity stimulation of makgeolli fractions in various cancer cells J Korean Soc Food Sci Nutr 37 288 293 

  16. 16. Shin MO Kim MH Bae SJ 2010 The effect of makgeolli on blood flow, serum lipid improvement and inhibition of ACE in vitro J Life Sci 20 710 716 

  17. 17. Joo JH Jetten AM 2010 Molecular mechanisms involved in farnesol-induced apoptosis Cancer Lett 287 123 135 19520495 

    상세보기

  18. 18. http://www.kfri.re.kr . Korea Food Research Institute 

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