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발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성

Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions

김선정|고건희|남상해|강승미
한국식품저장유통학회 (The Korean Society of Food Preservation)|2016.06|Food Science and Preservation|제23권 제3호|pp. 402-412

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참고문헌

키워드

fermentationantioxidantcell differentiationα-amylaseMakgeollibiogenic amines
주제분류식품과학

초록

Generation of biogenic amines (BAs) and physiological activities of Makgeolli, Korean rice wine, were investigated during fermentation under different temperatures (20, 25, and 30℃) and time (3, 5, and 7 days). The pH was 3.96~4.36 during fermentation and the acidity increased proportionally with temperature and time. Alcohol and total phenolic contents peaked on day 5 at 25 by 9.0~9.8% and 3.01±0.07 mg/g, respectively. The organic acid mostly produced was lactic acid, which increased gradually with temperature and time. Formation of biogenic amines comprised of tryptamine and putrescine was observed during fermentation: 6.91, 11.70, and 15.63 mg/mL of tyramine on day 7 at 20, 25, and 30℃, respectively. Antioxidant activities from DPPH and FRAP assay were high in the order of 25℃>20℃>30℃ while that from ABTS assay was high regardless of temperature. Processed at 1 mg/mL and 30℃, the inhibitory effect on α-amylase was 67.99±0.11, 73.64±0.43, and 75.51±0.26% on days 3, 5, and 7, respectively, which increased proportionally with temperature and time. Inhibitory activity on lipid accumulation in 3T3-L1 adipocytes was the highest in Makgeolli fermented on day 5 at 25℃. This study shows that fermentation at 25℃ for 5 days yields Makgeolli of the best quality with high bioactivities but no biogenic amines.

Abstract

Generation of biogenic amines (BAs) and physiological activities of Makgeolli, Korean rice wine, were investigated during fermentation under different temperatures (20, 25, and 30℃) and time (3, 5, and 7 days). The pH was 3.96~4.36 during fermentation and the acidity increased proportionally with temperature and time. Alcohol and total phenolic contents peaked on day 5 at 25 by 9.0~9.8% and 3.01±0.07 mg/g, respectively. The organic acid mostly produced was lactic acid, which increased gradually with temperature and time. Formation of biogenic amines comprised of tryptamine and putrescine was observed during fermentation: 6.91, 11.70, and 15.63 mg/mL of tyramine on day 7 at 20, 25, and 30℃, respectively. Antioxidant activities from DPPH and FRAP assay were high in the order of 25℃>20℃>30℃ while that from ABTS assay was high regardless of temperature. Processed at 1 mg/mL and 30℃, the inhibitory effect on α-amylase was 67.99±0.11, 73.64±0.43, and 75.51±0.26% on days 3, 5, and 7, respectively, which increased proportionally with temperature and time. Inhibitory activity on lipid accumulation in 3T3-L1 adipocytes was the highest in Makgeolli fermented on day 5 at 25℃. This study shows that fermentation at 25℃ for 5 days yields Makgeolli of the best quality with high bioactivities but no biogenic amines.

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