Skip to main content
SpringerLink
Log in

Evaluation of silicon intake through consumption of Takju, Soju, and wine

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The commercial and lab-brewed takju had the similar silicon (Si) contents, which were approximately 6.8 and 7.7 mg/L takju, respectively. Lab-brewed takju had approximately 7.7 mg/L of Si, which was 27.9% recovery of Si in all materials for brewing. Otherwise, lab-brewed wine showed approximately 10.4 mg/L of Si, which was 67.7% recovery. The Si contents of lab-brewed wine were approximately 10.4 mg/L wine, which was approximately 135% of average Si contents of lab-brewed takju. Commercial soju contained approximately 3.99 mg/L of Si, which was 38% of Si contents of brewed wine. It was investigated that men and women ingest approximately 1,400 and 186 μg/day (average value) of Si through soju. This study will help to estimate the Si intake amount through alcoholic beverages ingestion, based on Si contents in Korean traditional wines, such as takju, soju, and wine.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Chung W. Type of alcoholic beverage and high-risk drinking: High risky is beer drinking in Korea? Alcohol Alcoholism 39: 39–42 (2004)

    Article  Google Scholar 

  2. Hong Y, Choi EH. Flavor and sensory characteristics of soju fermented by the co-culture of isolates from nuruk and brewing mashes. Food Sci. Biotechnol. 11: 700–703 (2002)

    CAS  Google Scholar 

  3. Lee JH, Yu TS. Identification and characteristics of lactic acid bacteria isolated from nuruk. Korean J. Biotechnol. Bioeng. 15: 359–365 (2000)

    Google Scholar 

  4. Sripanyakorn S, Jugdaohsingh R, Elliott H, Walker C, Mehta P, Shoukru S, Thompson RP, Powell JJ. The silicon content of beer and its bioavailability in healthy volunteers. Brit. J. Nutr. 91: 403–409 (2004)

    Article  CAS  Google Scholar 

  5. Bellia JP, Birchall JD, Roberts NB. The role of silicic acid in the renal excretion of aluminum. Ann. Clin. Lab. Sci. 26: 227–233 (1996)

    CAS  Google Scholar 

  6. Tucker KL, Powell J, Qiao N, Cupples LA, Kiel DP. Beer intake in men, and wine intake in post-menopausal women, is associated with higher bone mineral density. (abstract no. SA330. F330). In: Abstracts: ASBMR 26th Annual Meeting. Oct. 2, Seattle, WA, USA. American Society for Bone and Mineral Research, Seattle, WA, USA (2004)

    Google Scholar 

  7. Rico H, Gallego-Largo JL, Hernández ER, Villa LF, Sanchez-Atrio A, Seco C, Gérvas JJ. Effects of silicon supplementation on osteopenia induced by ovariectomy in rats. Calcified Tissue Int. 66: 53–55 (2000)

    Article  CAS  Google Scholar 

  8. Schwarz K, Milne DB. Growth promoting effects of silicon in rats. Nature 239: 333–334 (1972)

    Article  CAS  Google Scholar 

  9. Reffitt D, Ogston N, Jugdaohsingh R, Cheug HFJ, Evans BAJ, Thompson RP, Powell JJ, Hampson GN. Orthosilicic acid stimulates collagen type I synthesis and osteoblast differentiation in human osteoblast-like cells in vitro. Bone 32: 127–135 (2003)

    Article  CAS  Google Scholar 

  10. Martin KR. The chemistry of silica and its potential health benefits. J. Nutr. Health Aging 11: 94–97 (2007)

    CAS  Google Scholar 

  11. Wickett RR, Kossmann E, Barel A, Demeester N, Clarys P, Vanden Berghe D, Calomme M. Effect of oral intake of choline-stabilized orthosilicic acid on hair tensile strength and morphology in women with fine hair. Arch. Dermatol. Res. 299: 499–505 (2007)

    Article  CAS  Google Scholar 

  12. Calomme M, Geusens P, Demeester N, Behets GJ, D’Haese P, Sindambiwe JB, Van Hoof V, Vanden Berghe D. Partial prevention of long-term femoral bone loss in aged ovariectomized rats supplemented with choline-stabilized orthosilicic acid. Calcified Tissue Int. 78: 227–232 (2006)

    Article  CAS  Google Scholar 

  13. Calomme MR, Vanden Berghe DA. Supplementation of calves with stabilized orthosilicic acid. Effect on the Si, Ca, Mg, and P concentrations in serum and the collagen concentration in skin and cartilage. Biol. Trace Elem. Res. 56: 153–165 (1997)

    Article  CAS  Google Scholar 

  14. Spector TD, Calomme MR, Anderson SH, Clement G, Bevan L, Demeester N, Swaminathan R, Jugdaohsingh R, Berghe DA, Powell JJ. Choline-stabilized orthosilicic acid supplementation as an adjunct to calcium/vitamin D3 stimulates markers of bone formation in osteopenic females: A randomized, placebo-controlled trial. BMC Musculoskelet Di. 9: 85–94 (2008)

    Article  Google Scholar 

  15. Exley C, Korchazhkina O, Job D, Strekopytov S, Polwart A, Crome P. Non-invasive therapy to reduce the body burden of aluminium in Alzheimer’s disease. J. Alzheimers Dis. 10: 17–24 (2006)

    CAS  Google Scholar 

  16. Albright SC, Winston WL, Zappe C. Data Analysis and Decision Making with Microsoft Excel. Pacific Grove, Calif. Brooks/Cole Publishing Co., Belmont, CA, USA. pp. 153–348 (1999)

    Google Scholar 

  17. Kim HR, Kwon YH, Jo SJ, Kim JH, Ahn BH. Characterization and volatile flavor components in glutinuous rice wines prepared with different yeasts of nuruks. Korean J. Food Sci. Technol. 41: 296–301 (2008)

    Google Scholar 

  18. Song JC, Park HJ. Takju brewing using the uncooked germed brown rice at second stage mash. J. Korean Soc. Food Sci. Nutr. 32: 847–854 (2003)

    Article  CAS  Google Scholar 

  19. Im HC. The study on the quality of natural mineral water. J. Korean Geophysical. Soc. 7: 41–49 (2004)

    Google Scholar 

  20. Schroeder HA. Relations between mortality from cardiovascular disease and treated water supplies. J. Am. Med. Assoc. 172: 1902–1908 (1960)

    Article  CAS  Google Scholar 

  21. Rosenlund M, Berglind N, Hallqvist J, Bellander T, Bluhm G. Daily intake of magnesium and calcium from drinking water in relation to myocardial infarction. Epidemiology 16: 570–576 (2005)

    Article  Google Scholar 

  22. Gillette-Guyonnet S, Andrieu S, Nourhashemi F, de La Guéronnière V, Grandjean H, Vellas B. Cognitive impairment and composition of drinking water in women: Findings of the EPIDOS Study. Am. J. Clin. Nutr. 81: 897–902 (2005)

    CAS  Google Scholar 

  23. David B. Understanding Wine Technology. DBQA Publishing, London, UK. pp. 135–142 (2010)

    Google Scholar 

  24. KNS. Dietary Reference Intakes Amendent for Koreans. The Korean Nutrition Society, Seoul, Korea. pp. 335–402 (2010)

    Google Scholar 

  25. Canalis E, McCarthy T, Centrella M. Growth factor and the regulation of bone remodeling. J. Clin. Invest. 81: 277–281 (1988)

    Article  CAS  Google Scholar 

  26. Kim AJ. The relationships of serum Mg, Ca, Ca/Mg ratio with serum lipid profiles in college women living Chungnam area. J. East. Asian Soc. Dietary Life 8: 379–387 (1988)

    CAS  Google Scholar 

  27. Sabatier M, Arnaud MJ, Kastenmayer P, Rytz A, Barclay DV. Meal effect on Mg bioavailability from mineral water in health women. Am. J. Clin. Nutr. 75: 65–71 (2002)

    CAS  Google Scholar 

  28. Hong KP, Kang YS, Jung DC, Park SR, Yoon JH, Lee SY, Ko YS, Kim SH, Ha SK, Bae DH. Exposure to ethyl carbamate by consumption of alcoholic beverages imported in Korea. Food Sci. Biotechnol. 16: 975–980 (2007)

    CAS  Google Scholar 

  29. Reffitt DM, Jugdaohsingh R, Thompson RP, Powell JJ. Silicic acid: Its gastrointestinal uptake and urinary excretion in man and effects on aluminium excretion. J. Inorg. Biochem. 76: 141–147 (1999)

    Article  CAS  Google Scholar 

  30. Carlisle EM. Si as an essential trace element in animal nutrition. No.121, pp. 123–139. In: Silicon Biochemistry Ciba Foundation Symposium. Evered D, O’Connor M (eds). John Wiley and Sons Ltd., Chichester, UK (1986)

    Google Scholar 

  31. Eisinger J, Clairet D. Effects of silicon, fluoride, etidronate, and magnesium on bone mineral density: A retrospective study. Magnesium Res. 6: 247–249 (1993)

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 245-907, Korea

    Kang Hyun Choi & Ki-Hyo Jang

  2. Plant Resources Research Institute, Duksung Women’s University, Seoul, 132-714, Korea

    Je-Hyuk Lee

Authors
  1. Je-Hyuk Lee
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kang Hyun Choi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ki-Hyo Jang
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Ki-Hyo Jang.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lee, JH., Choi, K.H. & Jang, KH. Evaluation of silicon intake through consumption of Takju, Soju, and wine. Food Sci Biotechnol 22 (Suppl 1), 249–255 (2013). https://doi.org/10.1007/s10068-013-0074-0

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-013-0074-0

Keywords

Search

Navigation