Antioxidant and immuno-modulating activities

Song Hwan Bae, Eun Young Jung, Seong Yeong Kim, Kwang Soon Shin, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)


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 languageEnglish
Pages (from-to)233-248
Number of pages16
JournalJournal of Food Biochemistry
Issue numberSUPPL. 1
Publication statusPublished - 2010 Mar

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology


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