Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice

Izu, Hanae; Hizume, Kazuhisa; Goto, Kuniyasu; Hirotsune, Masato

doi:10.1271/bbb.60613

Cited by 17 publications

(11 citation statements)

References 32 publications

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“…Especially, ethyl-α-D-glucoside has been known as one of the components in traditional Japanese sake wine [26]. This compound has been known to have a moisture-retaining effect on skin through oral ingestion or skin application [27], and hepatoprotective effects against galactosamine-induced liver injury in mice [28]. Production of ethyl-α-D-glucoside has been performed through alcohol fermentation with rice [29], and transglucosylation of enzymes.…”

Section: Discussionmentioning

confidence: 99%

Characterization of Two α-Glucosidases Purified from Bifidobacterium longum subsp. longum JCM 7052

et al. 2016

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Two α-glucosidases, which hydrolyzed 4-nitrophenyl (4NP)-α-D-glucopyranoside, were purified and characterized from Bifidobacterium longum subsp. longum JCM 7052 grown on gum arabic. These enzymes, named BlAglA1 and BlAglA2, had apparent molecular masses of 72.0 and 72.8 kDa estimated by sodium dodecyl sulfate (SDS)-polyacrylamide gel electrophoresis (PAGE) and 70.1 and 92.7 kDa by PAGE without SDS, respectively. The amino acid sequences analyzed by MALDI-TOF-MS were found in the genomes of several strains of B. longum subsp. longum. BlAglA1 and BlAglA2 showed hydrolyzing activities toward isomaltose, trehalose, palatinose, isomaltotriose and panose, but did not toward sucrose, maltose, amylose, amylopectin, and oyster glycogen, indicating that each enzyme belongs to oligo-1,6glucosidase (EC 3.2.1.10). Both enzymes showed optimal activities with 4NP-α-D-glucopyranoside at pH 5.5-6.0 and at 45-50°C. Values of Km and Vmax for 4NP-α-D-glucopyranoside, trehalose, palatinose, panose, isomaltose, and isomaltotriose were also determined. The two oligo-1,6-glucosidases were shown to have transglycosylation activities to synthesize oligosaccharides from trehalose, palatinose, isomaltose, panose, and isomaltotriose to their selves. Both enzymes also catalyzed transglucosylation from palatinose to ethanol, 1-propanol, 2-propanol, 1-butanol, and 1-hexanol.

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Section: Discussionmentioning

confidence: 99%

Characterization of Two α-Glucosidases Purified from Bifidobacterium longum subsp. longum JCM 7052

et al. 2016

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“…Japanese sake, a traditional alcoholic beverage, is produced from steamed rice by two microorganisms, A. oryzae and S. cerevisiae, and has many health benefits that include protecting the skin and preventing certain diseases 1,5,9,12,17 . Ferulic acid is one such antioxidant and it has many pharmacological attributes including anti-inflammatory, anticarcinogenic and chemopreventive activity 31 .…”

Section: Discussionmentioning

confidence: 99%

“…5). Four new bands were detected (17,18,44 and 52 kDa) and four other bands (21, 37, 46 and 82 kDa) had decreased in intensity in the inoculate treated with p-coumaric acid. Six new bands were detected (32, 36, 39, 59, 62 and 70 kDa) in the fermented sake.…”

Section: Sds-page Of a Oryzae And Fermented Ricementioning

confidence: 92%

“…These enzymes produce compounds such as 3-methylbutanal and ethyl caproate from the saccharides, lipids, and peptides in rice that in addition to ethanol, impart a distinct flavour to sake 2,16 . Other antioxidants, including ethyl alpha-D-glucoside and certain peptides found in sake, have health benefits and may help to prevent many lifestyle-based diseases such as diabetes and cancer 13,[17][18][19]26,27,29,30 . For example, ethyl alpha-D-glucoside is hepatoprotective and decreases both the toxicity of ethanol and the epidermal barrier disruption in murine skin caused by UV 15,17 .…”

Section: Introductionmentioning

confidence: 99%

“…Other antioxidants, including ethyl alpha-D-glucoside and certain peptides found in sake, have health benefits and may help to prevent many lifestyle-based diseases such as diabetes and cancer 13,[17][18][19]26,27,29,30 . For example, ethyl alpha-D-glucoside is hepatoprotective and decreases both the toxicity of ethanol and the epidermal barrier disruption in murine skin caused by UV 15,17 . Certain peptides found in sake have an antihypertensive effect through angiotensin I-converting enzyme inhibition 30 .…”

Section: Introductionmentioning

confidence: 99%

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Ferulic Acid Production in the Brewing of Rice Wine (Sake)

Uno

Itoh

Miyamoto³

et al. 2009

Journal of the Institute of Brewing

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The traditional Japanese alcoholic beverage sake is produced by fermentation of rice by Saccharomyces cerevisiae and Aspergillus oryzae. A. oryzae releases ferulic acid, an antioxidant, from steamed rice during the fermentation process. The concentration of ferulic acid increased with time during fermentation and the production rate peaked 9-12 days post inoculation. Analysis of the fermentation cultures of Aspergillus oryzae, by highperformance liquid chromatography (HPLC), revealed that pcoumaric acid induced an 18.9-fold increase in the level of ferulic acid. Furthermore, SDS-PAGE analysis revealed an increase or decrease in the level of specific proteins after the addition of p-coumaric acid to fermentation cultures of Aspergillus oryzae. Ferulate esterase (FAE) activity was observed in the fermented sake ten days following the start of the fermentation process. These results suggest that the level of ferulic acid is regulated by the enzymes synthesized by A. oryzae during the sake brewing process.

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Carbon Stable Isotope Analysis for Glucose in Sake: Simple Freeze-Dried Sake Can Substitute for Glucose Following HPLC Isolation

et al. 2017

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Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice

Cited by 17 publications

References 32 publications

Characterization of Two α-Glucosidases Purified from Bifidobacterium longum subsp. longum JCM 7052

Characterization of Two α-Glucosidases Purified from Bifidobacterium longum subsp. longum JCM 7052

Ferulic Acid Production in the Brewing of Rice Wine (Sake)

Carbon Stable Isotope Analysis for Glucose in Sake: Simple Freeze-Dried Sake Can Substitute for Glucose Following HPLC Isolation

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