In Vitro Evaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice-shochu Post-distillation Slurry
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概要
- 論文の詳細を見る
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.
- 社団法人 日本農芸化学会の論文
- 2004-03-23
著者
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木田 建次
Graduate School Of Science And Technology Kumamoto University
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Kida Kenji
Department Of Applied Chemistry Faculty Of Engineering Kumamoto University
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Morimura Shigeru
Department Of Applied Chemistry Faculty Of Engineering Kumamoto University
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Morimura Shigeru
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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Shigematsu Toru
Department of Materials and Life Science, Graduate School of Science and Technology, Kumamoto Univer
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重松 亨
新潟薬科大学応用生命科学部食品科学科
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Kida Kenji
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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YE Xiu
Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University
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HAN Lian
Department of Applied Chemistry and Biochemistry, Faculty of Engineering, Kumamoto University
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Ye Xiu
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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Han Lian
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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Shigematsu Toru
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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