芋焼酎蒸留残渣からの醸造酢の製造および醸造酢凍結乾燥物の食餌投与による抗腫瘍活性評価

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Vinegar was produced from sweet potato-shochu distillery wastewater (post-distillation slurry) using aerobic acetic acid fermentation with Acetobacter aceti IFO 3283 Yield of acetic acid production with fed-batch culture was higher than that with batch culture. Antitumor activity of freeze-dried vinegar was investigated with ddY mice bearing sarcoma 180 cells that were implanted subcutaneously in the doral skin. After 10 d, the tumor-bearing mice were fed a diet to which freeze-dried vinegar (0.1-1.0%) had been mixed in a chemically defined diet. Almost all of the vinegar-fed mice had prolonged life spans. However, tumor volumes of the vinegar (<0.3%)-fed mice were almost the same as that of the control. Tumor volumes of 1% of the vinegar-fed mice were larger than that of 0.5% and 0.75% of the vinegar-fed ones. 0.5% of the vinegar-fed mice had significantly smaller tumor sizes than the control (ρ<0.01) and had mostly prolonged life spans It seemed 0.5% was the optimum content for suppression of tumor growth.
2004-12-25