발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성

Abstract

Generation of biogenic amines (BAs) and physiological activities of Makgeolli, Korean rice wine, were investigated during fermentation under different temperatures (20, 25, and 30℃) and time (3, 5, and 7 days). The pH was 3.96~4.36 during fermentation and the acidity increased proportionally with temperature and time. Alcohol and total phenolic contents peaked on day 5 at 25 by 9.0~9.8% and 3.01±0.07 mg/g, respectively. The organic acid mostly produced was lactic acid, which increased gradually with temperature and time. Formation of biogenic amines comprised of tryptamine and putrescine was observed during fermentation: 6.91, 11.70, and 15.63 mg/mL of tyramine on day 7 at 20, 25, and 30℃, respectively. Antioxidant activities from DPPH and FRAP assay were high in the order of 25℃>20℃>30℃ while that from ABTS assay was high regardless of temperature. Processed at 1 mg/mL and 30℃, the inhibitory effect on α-amylase was 67.99±0.11, 73.64±0.43, and 75.51±0.26% on days 3, 5, and 7, respectively, which increased proportionally with temperature and time. Inhibitory activity on lipid accumulation in 3T3-L1 adipocytes was the highest in Makgeolli fermented on day 5 at 25℃. This study shows that fermentation at 25℃ for 5 days yields Makgeolli of the best quality with high bioactivities but no biogenic amines.