Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin

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概要

• 論文の詳細を見る

• The in vitro antioxidative activities of various kinds of vinegar were investigated by using a linoleic acid autoxidation model detected by the thiobarbituric acid (TBA) method and the 1,1-diphenyl-2-picrylhydrazyl radical system. An ethyl acetate extract of Kurosu (EK), a vinegar made from unpolished rice, exhibited the highest antioxidative activity in both systems. EK (5 mg) inhibited 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema formation (14%) and myeloperoxidase activity (52%, P<0.01) in female ICR mouse skin. Furthermore, EK significantly suppressed double TPA application-induced H_2O_2 generation (53%, P<0.01) and lipid peroxidation determined by the TBA-reacting substance level (95%, P<0.01). In a two-stage carcinogenesis experiment with dimethylbenz [a] anthracene/TPA, EK significantly reduced the number of tumors per mouse by 36% (P<0.05) at 15 weeks after promotion. These results suggest that the antitumor-promoting effect may be partially due to the antioxidative properties of EK such as the decomposition of free radicals and interference with free radical-generating leukocytes.

• 社団法人日本農芸化学会の論文
• 2000-09-23

著者

• OHIGASHI Hajime

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• Nakamura Yoshimasa

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• TORIKAI Koji

  Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University

• Nakamura Y

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• Ohigashi H

  Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University

• Torikai Koji

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• MORI HIROTAKA

  Research laboratories II, Tamanoi Vinegar Co.Ltd.

• Ohigashi Hajime

  Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University

• NISHIDAI Shoko

  Research Center, Tamanoi Vinegar Co. Ltd.

• YAMAMOTO Mikako

  Research Center, Tamanoi Vinegar Co. Ltd.

• ISHIHARA Nobuhiro

  Research Center, Tamanoi Vinegar Co. Ltd.

• Nishidai Shoko

  Research Center Tamanoi Vinegar Co. Ltd.

• Mori Hirotaka

  Research Center Tamanoi Vinegar Co. Ltd.

• Yamamoto Mikako

  Research Center Tamanoi Vinegar Co. Ltd.

• Ishihara Nobuhiro

  Research Center Tamanoi Vinegar Co. Ltd.

• Ohigashi Hajime

  Div. Of Food Sci. And Biotechnology Graduate School Of Agriculture Kyoto Univ.

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