Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat

Namhyeon Park; Thi Thanh Hanh Nguyen; Gang Hee Lee; Shi Na Jin; So Hyung Kwak; Tae Kyung Lee; Yeong Hwan Choi; Seong Bo Kim; Atsuo Kimura; Doman Kim

doi:10.1002/fsn3.803

Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat

Namhyeon Park, Thi Thanh Hanh Nguyen, Gang Hee Lee, Shi Na Jin, So Hyung Kwak, Tae Kyung Lee, Yeong Hwan Choi, Seong Bo Kim, Atsuo Kimura, Doman Kim

Global Leadership Division

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4 Citations (Scopus)

Abstract

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

Original language	English
Pages (from-to)	2293-2300
Number of pages	8
Journal	Food Science and Nutrition
Volume	6
Issue number	8
DOIs	https://doi.org/10.1002/fsn3.803
Publication status	Published - 2018 Nov

Bibliographical note

Funding Information:
The authors acknowledge the technical advice and assistance of Jenah Park from Waters Korea for LC/MS operation. This work was partially supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agriculture, Food and Rural Affairs Research Center Support Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(D. Kim, 710012-03-1-HD220), and by Korea Institute of Planning and EvaluationforTechnologyinFood,Agriculture,ForestryandFisheries (IPET) through High Value-added Food Technology Development Program (116013032HD020) funded by Ministry of Agriculture, Food and Rural Affairs, Republic of Korea, by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the framework of International Cooperation Program managed by the NRF (2016K1A3A1A19945059), and by OTTOGI Corporation through Research and Publication Project.

Publisher Copyright:
© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

All Science Journal Classification (ASJC) codes

Food Science

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10.1002/fsn3.803

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@article{242792d5a443475f8c7b4070d75e2fc8,

title = "Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat",

abstract = "Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.",

author = "Namhyeon Park and Nguyen, {Thi Thanh Hanh} and Lee, {Gang Hee} and Jin, {Shi Na} and Kwak, {So Hyung} and Lee, {Tae Kyung} and Choi, {Yeong Hwan} and Kim, {Seong Bo} and Atsuo Kimura and Doman Kim",

note = "Funding Information: The authors acknowledge the technical advice and assistance of Jenah Park from Waters Korea for LC/MS operation. This work was partially supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agriculture, Food and Rural Affairs Research Center Support Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(D. Kim, 710012-03-1-HD220), and by Korea Institute of Planning and EvaluationforTechnologyinFood,Agriculture,ForestryandFisheries (IPET) through High Value-added Food Technology Development Program (116013032HD020) funded by Ministry of Agriculture, Food and Rural Affairs, Republic of Korea, by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the framework of International Cooperation Program managed by the NRF (2016K1A3A1A19945059), and by OTTOGI Corporation through Research and Publication Project. Publisher Copyright: {\textcopyright} 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.",

year = "2018",

month = nov,

doi = "10.1002/fsn3.803",

language = "English",

volume = "6",

pages = "2293--2300",

journal = "Food Science and Nutrition",

issn = "2048-7177",

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T1 - Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat

AU - Park, Namhyeon

AU - Nguyen, Thi Thanh Hanh

AU - Lee, Gang Hee

AU - Jin, Shi Na

AU - Kwak, So Hyung

AU - Lee, Tae Kyung

AU - Choi, Yeong Hwan

AU - Kim, Seong Bo

AU - Kimura, Atsuo

AU - Kim, Doman

N1 - Funding Information: The authors acknowledge the technical advice and assistance of Jenah Park from Waters Korea for LC/MS operation. This work was partially supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry (IPET) through Agriculture, Food and Rural Affairs Research Center Support Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA)(D. Kim, 710012-03-1-HD220), and by Korea Institute of Planning and EvaluationforTechnologyinFood,Agriculture,ForestryandFisheries (IPET) through High Value-added Food Technology Development Program (116013032HD020) funded by Ministry of Agriculture, Food and Rural Affairs, Republic of Korea, by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the framework of International Cooperation Program managed by the NRF (2016K1A3A1A19945059), and by OTTOGI Corporation through Research and Publication Project. Publisher Copyright: © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

PY - 2018/11

Y1 - 2018/11

N2 - Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

AB - Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%–65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8–1.0, and 1.0–1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%–8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.

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Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat

Abstract

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