ANTIOXIDANT AND IMMUNO-MODULATING ACTIVITIES

Abstract

This study was conducted to evaluate the antioxidant and immunomodulating 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 immunomodulating activities, but that broader studies are required to fully validate the biological activities of takju.