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Seki T, Morimura S, Tabata S, Tang Y, Shigematsu T, Kida K: Antioxidant activity of vinegar produced from distilled residues of the Japanese liquor shochu. J Agric Food Chem. 2008 May 28;56(10):3785-90.
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 H (2) O (2) (P < 0.05). We thus considered the potential of AFP in protecting cells against damage induced by H (2) O (2). Its antioxidant activity was evaluated in vivo using carbon tetrachloride (CCl (4))-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 CCl (4) (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. |
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