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

Song Hwan Bae, Jang Won Choi, Kyung Soo Ra, Kwang Won Yu, Kwang Soon Shin, Sung Sun Park, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)


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 μg mL -1 were 84.15 and 78.70% respectively. The activity of polysaccharide krestin (PSK) was 60.00% at 1000 μg mL -1. The active polysaccharide obtained with Cytolase comprised mainly 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.

Original languageEnglish
Pages (from-to)1765-1770
Number of pages6
JournalJournal of the Science of Food and Agriculture
Issue number8
Publication statusPublished - 2012 Jun


  • Anti-complementary activity
  • Cytolase
  • Lees hydrolysate
  • Rice wine

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics


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