Jung-Hwa Song

Screening of Fungal Nuruk and Yeast for Brewing of Gugija-Liriope tuber Traditional Rice Wine and Optimal Fermentation Condition

To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at 25oC for 5 days with SJ nuruk and S. cerevisiae C-2.

Screening of Anti-gout Xanthine Oxidase Inhibitor from Mushrooms

Anti-gout xanthine oxidase inhibitory activity of water extracts from various mushrooms were determined. The highest xanthine oxidase inhibitory activity was 72.9% in the water extract from fruiting body of Agaricus brazillensis and also were high in the extract from fruiting bodies of Pleurotus salmoneostramineus(60.1%), Phellinus baumii(57.7%), Agaricus bisporus(56.7%) and Hericium erinaceum(53.4%). The xanthine oxidase inhibitor was maximally extracted when Agaricus brazillensis fruiting body was treated with water at for 24 h.

Purification of Anti-obesity Lipase Inhibitor from the Fruiting Body of Phellinus linteus

본 연구에서는 버섯으로부터 새로운 항비만 치료(예방) 효과를 갖는 물질을 추출, 정제하여 그 특성을 규명하고, 이를 기능성식품 개발의 소재로 용용하고자 lipase 저해 활성이 높은 상황버섯(Phellinus linteus)의 lipase 저해 물질을 각종 chromatography로 정제 하였다. 먼저 상황버섯(Phellinus linteus) 자실체 추출물에 대한 용매 계통분획을 실시하여 저해 활성이 가장 높은 에틸아세테이트 추출물을 얻었고 이를 3차례의 sillicas gel column chromatography와 분취용 HPLC를 실시하여

Screening of Functional Rhizopus stolonifer for Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine

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Screening of Yeast for Brewing of Korean Traditional Pear Yakju and Optimal Fermentation Condition

값이 175 ng의 lipase 저해활성을 가진 연한 연두색 분말의 정제된 lipase 저해 물질을 얻었다. 정제한 lipase 저해물질을 일련의 NMR spectrometry를 실시한 결과 분자량이 523.06 Da으로 추정되었고 225.1 nm에서 최대 흡수 파장을 가진 물질이었다. 【For development of anti-obesity nutraceuticals from mushrooms, new anti-obesity lipase inhibitor from Phellinus linteus was purified by systematic solvent extraction, TLC and HPLC and characterized. Methanol extract from P. linteus most effectively inhibited(72.5%) porcine pancreatic lipase and ethyl acetate fraction showed the highest inhibitory activity in the systematic solvent extraction. A lipase inhibitor from the ethyl acetate fraction was purified through following steps including 3 times silica gel chromatography and preparative HPLC. The purified lipase inhibitor was a yellowish geen powder and its

Nutritional and Physiological Functionalities of Liriope Tuber (Cheongsim and Liriope Tuber No. 1)

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Quality Characteristics and Physiological Functionality of Traditional Rice Wines in Chungnam Province of Korea

value was 175 ng. Its molecular weight by MALDI-TOF-MS was 523.06 Da and showed maximal absorption spectrum at 225.1 nm.】

Manufacture and Quality Characteristics of Korean Traditional Gugija(Lycii fructus) Tagju

Abstract Different strains of mold were screened for the production of high quality Korean traditional rice wine with anti-hypertension and good acceptability. We isolated 867 nuruk mold strains and selected 24 for further study based on measurement of amylase activity. Among them, mold No. 17 showed high ethanol production upon fermentation with Saccharomyces cerevisiae as well as anti-hypertensive properties. The No. 17 strain was therefore selected as the functional mold and later identified as Rhizopus stolonifer based on molecular biological characteristics. Optimal fermentation conditions for the brewing of anti-hypertensive traditional rice wine comprised the addition of R. stolonifer No. 17 koji at a concentration of 35 sp/g and a fermentation period of 10 days at 25°C using S. cerevisiae.

Optimal Fermentation Condition for Development of High Quality Pear Wine and Characteristics of Pear Wines

oC for 7 days. Among several alcohol fermentation yeasts, ethanol contents was the highest in pear Yakju made by S. cerevisiae K-7 and also showed high ethanol content in pear Yakju which was made by commercial S. cerevisiae C-2. Therefore, we selected S. cerevisiae K-7 and S. cerevisiae C-2 as suitable yeasts for brewing of KTPY. Maximal ethanol production (10.4%) was obtained when cooked non-glutinous rice (100 g) and nuruk (30 sp/g) were mixed and added into pear juice (600 ml) with S. cerevisiae K-7 (5%) and fermented at 25 o C for 7 days and also its antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity was 57.2%. Addition of antihypertensive starchy materials into the mash was not affected in ACE inhibitory activity and total acceptability of KTPY.

Screening of a Potent Antidementia Acetylcholinesterase Inhibitor-containing Fruits and Optimal Extraction Conditions

*Baesangmyun Brewery Co., Pocheon 487-840, Korea.**Department of Life Science and Genetic Engineering, Paichai University, Daejeon 302-735, Korea.***Korean Ginseng Corporation, Central Research Institute, Yuseong 305-805, Korea.ABSTRACT : The goal of this study was to investigate the nutritional characteristics and physiological functionality of Lir-iope tuber for development of new bioactive compound from Liriope tuber. Crude protein and carbohydrate contents ofChenogsim were 9.25% and 77.98%, respectively and crude protein, 9.86% and carbohydrate, 79.08% were also containedin Liriope tuber No.1. Both of Liriope tubers were showed very high contents of sucrose (Cheongsim; 4.08%, Liriope tuberNo.1; 4.91%), oxalic acid (0.98%, 0.86%) and glutamic acid (3.736 g/100 g, 4,196 g/100 g). Among several physiologicalfunctionalities, tyrosinase inhibitory activity were showed very high 86.4% in Cheongsim and 82.02% in Liriope tuber No.1,respectively.Key Words : Liriope Tuber, Cheongsim, Liriope Tuber No.1 Nutrition, Physiological Functionality.