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.
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