Hypotensive Effect of Black Malt Vinegar on Spontaneously Hypertensive Rats

• Odahara Makoto

  Research Laboratory, Kewpie Jyozo Co., Ltd.

• Ogino Yuji

  R & D Division, Q.P. Corporation

• Takizawa Kazue

  R & D Division, Q.P. Corporation

• Kimura Mamoru

  R & D Division, Q.P. Corporation

• Nakamura Norio

  Research Laboratory, Kewpie Jyozo Co., Ltd.

• Kimoto Koichi

  Faculty of Home Economics, Tokyo Kasei University

Bibliographic Information

Other Title

• 高血圧自然発症ラットに対する大麦黒酢の血圧降下作用
• コウケツアツ シゼン ハッショウ ラット ニ タイスル オオムギ クロズ ノ ケツアツ コウカ サヨウ

Abstract

We investigated the effect of black malt vinegar on the blood pressure of spontaneously hypertensive rats (SHR). Both single (3g/kg body weight) and continuous administration (8 weeks ; 10% (w/w) of diet) of black malt vinegar showed a significant hypotensive effect compared with distilled water as a control. Wort and acetic acid, a major component of vinegar, also lowered the blood pressure of SHR. A neutralized black malt vinegar inhibited angiotensin I-converting enzyme activity in vitro (IC₅₀=3.9mL/100mL). We also compared hypotensive effects of black malt vinegar and brown rice vinegar, and found that black malt vinegar had a hypotensive effect equal to or higher than that of brown rice vinegar.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 55 (3), 81-86, 2008

  Japanese Society for Food Science and Technology

Keywords

• black malt vinegar
• hypotensive effect
• spontaneously hypertensive rat
• angiotensin I-converting enzyme
• acetic acid

Details

• CRID: 1390282681385088256
• NII Article ID: 10021178269
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.55.81
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 9413645
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I9413645
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed