Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates

Abstract

BACKGROUND: Makgeolli brewed from rice contains about 150 g kg-1 alcohol and has a fragrance as well as an acidic and sweet taste. During the brewing process, by-products such as rice bran and brewery cake are produced. At the end of fermentation the matured mash is transferred to a filter cloth and the Makgeolli is squeezed out from the cake, leaving the lees of the mash. These by-products have continued to increase every year, resulting in an ecological problem. It is therefore important to develop new uses for them. The objective of this study was to use the by-products from the brewing of Makgeolli as a valuable functional food or nutraceutical. RESULTS: The anti-complementary activities of crude polysaccharides isolated from Cytolase hydrolysates of Makgeolli lees at concentrations of 1000 and 500 mu g mL(-1) were 84.15 and 78.70% respectively. The activity of polysaccharide krestin (PSK) was 60.00% at 1000 mu g mL(-1). The active polysaccharide obtained with Cytolase comprisedmainly glucose and mannose (molar ratio 1.00:0.62). CONCLUSION: Glucose-and mannose-rich crude polysaccharides were isolated from the Cytolase hydrolysate of Makgeolli lees. The polysaccharides retain anti-complementary activity to enhance the immune system as a functional food or nutraceutical. (C) 2011 Society of Chemical Industry