Abstract
This study was conducted to evaluate the antioxidant and immuno-modulating activities of takju, a Korean traditional rice wine. Takju samples (Chamsali; Gwangreung; Saengjangsu; Baedali; Gohyang; Yidong) were evaluated in this study. The total polyphenol contents of Chamsali, Gohyang and Yidong were significantly (P < 0.05) higher than those of white wine. However, the flavonol contents of all takju samples were the significantly (P < 0.05) lower than that of white wine. Furthermore, the results of 1, 1-diphenyl-2-picrylhydrazyl and 2, 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assays revealed that all takju samples possessed significantly (P < 0.05) lower antiradical efficiency than white wine, although takju showed partial radical scavenging activities. Moreover, Chamsali, Baedali and Saengjangsu had significantly (P < 0.05) higher anticomplementary activities than polysaccharide-K, a known immunoactive polysaccharide. The results of this study suggest that some types of takju have potent antioxidant and immuno-modulating activities, but that broader studies are required to fully validate the biological activities of takju.
| Original language | English |
|---|---|
| Pages (from-to) | 233-248 |
| Number of pages | 16 |
| Journal | Journal of Food Biochemistry |
| Volume | 34 |
| Issue number | SUPPL. 1 |
| DOIs | |
| Publication status | Published - 2010 Mar 1 |
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ASJC Scopus subject areas
- Food Science
- Cell Biology
- Pharmacology
- Biophysics
Cite this
Antioxidant and immuno-modulating activities. / Bae, Song Hwan; Jung, Eun Young; Kim, Seong Yeong; Shin, Kwang Soon; Suh, Hyung Joo.
In: Journal of Food Biochemistry, Vol. 34, No. SUPPL. 1, 01.03.2010, p. 233-248.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Antioxidant and immuno-modulating activities
AU - Bae, Song Hwan
AU - Jung, Eun Young
AU - Kim, Seong Yeong
AU - Shin, Kwang Soon
AU - Suh, Hyung Joo
PY - 2010/3/1
Y1 - 2010/3/1
N2 - This study was conducted to evaluate the antioxidant and immuno-modulating activities of takju, a Korean traditional rice wine. Takju samples (Chamsali; Gwangreung; Saengjangsu; Baedali; Gohyang; Yidong) were evaluated in this study. The total polyphenol contents of Chamsali, Gohyang and Yidong were significantly (P < 0.05) higher than those of white wine. However, the flavonol contents of all takju samples were the significantly (P < 0.05) lower than that of white wine. Furthermore, the results of 1, 1-diphenyl-2-picrylhydrazyl and 2, 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assays revealed that all takju samples possessed significantly (P < 0.05) lower antiradical efficiency than white wine, although takju showed partial radical scavenging activities. Moreover, Chamsali, Baedali and Saengjangsu had significantly (P < 0.05) higher anticomplementary activities than polysaccharide-K, a known immunoactive polysaccharide. The results of this study suggest that some types of takju have potent antioxidant and immuno-modulating activities, but that broader studies are required to fully validate the biological activities of takju.
AB - This study was conducted to evaluate the antioxidant and immuno-modulating activities of takju, a Korean traditional rice wine. Takju samples (Chamsali; Gwangreung; Saengjangsu; Baedali; Gohyang; Yidong) were evaluated in this study. The total polyphenol contents of Chamsali, Gohyang and Yidong were significantly (P < 0.05) higher than those of white wine. However, the flavonol contents of all takju samples were the significantly (P < 0.05) lower than that of white wine. Furthermore, the results of 1, 1-diphenyl-2-picrylhydrazyl and 2, 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) assays revealed that all takju samples possessed significantly (P < 0.05) lower antiradical efficiency than white wine, although takju showed partial radical scavenging activities. Moreover, Chamsali, Baedali and Saengjangsu had significantly (P < 0.05) higher anticomplementary activities than polysaccharide-K, a known immunoactive polysaccharide. The results of this study suggest that some types of takju have potent antioxidant and immuno-modulating activities, but that broader studies are required to fully validate the biological activities of takju.
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U2 - 10.1111/j.1745-4514.2009.00327.x
DO - 10.1111/j.1745-4514.2009.00327.x
M3 - Article
VL - 34
SP - 233
EP - 248
JO - Journal of Food Biochemistry
JF - Journal of Food Biochemistry
SN - 0145-8884
IS - SUPPL. 1
ER -