Antioxidant Activity of Vinegar Produced from Distilled Residues of the Japanese Liquor Shochu

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• 作者：Takahiro Seki ; Shigeru Morimura ; Sachiko Tabata ; Yueqin Tang ; Toru Shigematsu ; Kenji Kida
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：May 28, 2008
• 年：2008
• 卷：56
• 期：10
• 页码：3785 - 3790
• 全文大小：494K
• 年卷期：v.56,no.10(May 28, 2008)
• ISSN：1520-5118

文摘

Rice shochu distilled residue (RSDR) is a byproduct of rice shochu production. RSDR was converted into vinegar by acetate fermentation. In our present study, two major antioxidant compounds, tyrosol and ferulic acid, were identified from the RSDR-derived vinegar. Furthermore, we investigated the antioxidant activity of freeze-dried RSDR-derived vinegar, which was Acetobactor aceti fermentation powder (AFP), in vitro and in vivo. AFP at 0.25 mg/mL or higher concentrations showed an inhibitory effect against lipid peroxidation and cellular GSH depletion in HepG2 cells induced by H₂O₂ (P < 0.05). We thus considered the potential of AFP in protecting cells against damage induced by H₂O₂. Its antioxidant activity was evaluated in vivo using carbon tetrachloride (CCl₄)-induced acute liver injury mouse models. Five consecutive days of oral preadministration of AFP dissolved in PBS at 200, 400, and 800 mg/kg body weight significantly suppressed lipid peroxidation in the liver induced by CCl₄ (P < 0.01). Consequently, treatment with AFP at 200 mg/kg body weight or higher doses suppressed the elevation of alanine aminotransferase and aspartate aminotransferase levels in serum (P < 0.05). These findings suggest that RSDR-derived vinegar can be developed as a health food with an antioxidant effect for the prevention of oxidative injury and cancer.