title: Anti-complementary activity of enzyme-treated traditional Korean rice wine (Makgeolli) hydrolysates.
abstract: 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).
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Food and Biotechnology, Hankyong National University Anseong, Anseong 456-749, South Korea.
authors.forename: Song Hwan
authors.initials: SH
authors.lastname: Bae
authors.forename: Jang Won
authors.initials: JW
authors.lastname: Choi
authors.forename: Kyung Soo
authors.initials: KS
authors.lastname: Ra
authors.forename: Kwang-Won
authors.initials: KW
authors.lastname: Yu
authors.forename: Kwang-Soon
authors.initials: KS
authors.lastname: Shin
authors.forename: Sung Sun
authors.initials: SS
authors.lastname: Park
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
mesh_terms: D003165:Complement System Proteins / Q000378:metabolism*; D005285:Fermentation; D055951:Functional Food; D005947:Glucose / Q000032:analysis; D006601:Hexoses / Q000032:analysis*; D006801:Humans; D006867:Hydrolases / Q000378:metabolism; D007155:Immunologic Factors / Q000494:pharmacology*; D007220:Industrial Waste; D008358:Mannose / Q000032:analysis; D012275:Oryza / Q000737:chemistry* / Q000378:metabolism; D011134:Polysaccharides / Q000737:chemistry / Q000302:isolation & purification / Q000494:pharmacology*; D011509:Proteoglycans / Q000302:isolation & purification / Q000494:pharmacology; D012639:Seeds / Q000737:chemistry* / Q000378:metabolism; D014920:Wine
chemical_list: D006601:Hexoses; D007155:Immunologic Factors; D007220:Industrial Waste; D011134:Polysaccharides; D011509:Proteoglycans; C010770:polysaccharide-K; D003165:Complement System Proteins; D006867:Hydrolases; D005947:Glucose; D008358:Mannose