<i>In Vitro</i>Evaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice-<i>shochu</i>Post-distillation Slurry

• YE Xiu Juan

  Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University

• MORIMURA Shigeru

  Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University

• HAN Lian Shu

  Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University

• SHIGEMATSU Toru

  Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University

• KIDA Kenji

  Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University

書誌事項

タイトル別名

• In Vitro Evaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice-shochu Post-distillation Slurry
• In vitro evaluation of physiological activity of vinegar produced from barley-, sweet potato-, and rice-shochu post-distillation surry

抄録

Vinegar was produced from barley-, sweet potato-, and rice-shochu post-distillation slurry using jar fermentor within 19 hrs. All the vinegars showed radical-scavenging activity, angiotensin I converting enzyme (ACE) inhibition and advanced glycation endproducts (AGE) inhibition in vitro. The radical-scavenging activity of the vinegar produced from sweet potato-shochu post-distillation slurry was higher than that of other two kinds of vinegar on the organic matter basis. The ACE inhibitory activities of all the vinegars were higher than that of each post-distillation slurry. The main components that showed ACE inhibitory activity would be peptides, and their content increased during acetic acid fermentation. Regarding AGE inhibition, only rice-shochu post-distillation slurry did not show such activity, but the other two post-distillation slurries and all the vinegars showed clear inhibitory activity. The activity appeared to depend on the concentration of amino groups except for sweet potato-shochu post-distillation slurry and the vinegar produced from it.

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 68 (3), 551-556, 2004

  公益社団法人 日本農芸化学会

キーワード

• <I>shochu</I> post-distillation slurry
• vinegar
• antioxidant
• angiotensin I converting enzyme (ACE) inhibition
• advanced glycation endproducts (AGE) inhibition

詳細情報

• CRID: 1390001206473679104
• NII論文ID: 10013142689
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.68.551
• COI: 1:CAS:528:DC%2BD2cXjt1Okt7o%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 6904179
• PubMed: 15056886
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6904179
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.68.551
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可