JMIR Publications

ABSTRACT

A brown seaweed, sea tangle (ST) (Laminaria japonica), is a dietary supplement with potential biological activities. If fermented using Lactobacillus brevis, it is converted to -aminobutyric acid (GABA)-rich fermented sea tangle (FST). The traditional Korean rice wine has been brewed using a variety of natural materials, and its physiological or functional properties have been well documented. But there is a paucity of data suggesting its beneficial effects when supplemented with GABA-rich FST. We therefore examined the biological properties of the Korean rice wine supplemented with GABA-rich FST. For the current experiment, the white rice was fermented using Aspergillus kawachii (AK), Aspergillus oryzae (AO), Rhizopus oryzae (RO) and Monascus purpureus (MP). Thus, the sample was prepared and then divided into the four groups: (1) Group 1: The first brew supplemented with 0.5% (w/v) GABA-rich FST (AK-1, AO-1, RO-1 and MP-1); (2) Group 2: The first and second brews supplemented with 0.25% (w/v) GABA-rich FST each (AK-2, AO-2, RO-2 and MP-2); (3) Group 3: The second brew supplemented with 0.5% (w/v) GABA-rich FST (AK-3, AO-3, RO-3 and MP-3); and (4) Group 4: No supplementation attempted (AK-4, AO-4, RO-4 and MP-4). Then, we performed assays of general chemicals, organic acid, free sugar, volatile flavor compounds, GABA, phenolic compounds and kojic acid. Moreover, we also performed assays of antioxidant, radical scavenging activity and fibrinolytic one. Furthermore, we also assessed alcohol dehydrogenase (ADH) zymogram and band pattern following yeast culture. The degree of antioxidant, radical scavenging activity was the highest in the AK-2, and it was approximately 11% higher as compared with the AK-4. The degree of antioxidant, radical scavenging activity was higher in the AK-2 or the AK-3 as compared with the AK-1 or the AK-4. The degree of fibrinolytic activity reached the highest level in the RO-2. Moreover, it was approximately 2 times higher in the RO-2 as compared with the RO-4. Furthermore, it was 2-3 fold higher in the RO-4 as compared with the AK-4, AO-4 and MP-4. In conclusion, our results indicate that the Korean rice wine would have beneficial effects, such as antioxidant and fibrinolytic activities, if supplemented with GABA-rich FST.