In VitroEvaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice-shochuPost-distillation Slurry

Abstract

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.

Protective effects of a triple‐fermented barley extract (FBe) against HCl/EtOH‐induced gastric mucosa damage in mice

“…Barley ( Hordeum vulgare L), particularly, contains various phenolic compounds, which have been shown to have antioxidant activity and to be effective for improving health (Giriwono, Shirakawa, Hokazono, Goto, & Komai, 2011; Mattila, Pihlava, & Hellström, 2005; Pérez‐Jiménez & Saura‐Calixto, 2005), including anticancer (Robles‐Escajeda et al., 2013) and probiotic gastroprotective (Charalampopoulos, Pandiella, & Webb, 2003) activities. Fermentation procedures can lead to increase the availability of secondary metabolites and functionality of these phenolic compounds (Ye, Morimura, Han, Shigematsu, & Kida, 2004; Yoshimoto et al., 2004), especially the antioxidative effects (Giriwono et al., 2010, 2011). A number of barley extracts produced from fermentation have been reported to be potent pharmacological effects, especially antioxidant (Giriwono et al., 2011), uric acid lowering (Hokazono, Omori, Yamamoto, Akaoka, & Ono, 2010), antiatopic dermatitis (Hokazono, Omori, & Ono, 2010; Iguchi, Kawata, Watanabe, Mazumder, & Tanabe, 2009), hepatoprotective (Giriwono et al., 2010, 2011), and immunostimulatory (Kim et al., 2007) activities, compared with nonfermented extracts.…”

Allergy-suppressing Activity of Oligosaccharides in Sweet Potato-Shochu Distillery By-product

“…Sweet potato-shochu distillery by-product (SDB) contains numerous components originating from its raw materials, rice malt and yeast, and is rich in nutrients, including oligosaccharides, peptides, dietary fiber, polyphenols and vitamins. There are many reports on the functions of SDB, such as in the prevention of hypertension, anti-cancer (Matsumoto et al, 2005) and antioxidant activities (Yoshimoto et al, 2004;Ye et al, 2004), and anti-allergic immunomodulation (Iguchi et al, 2009;Kobayashi et al, 2004;Nagura et al, 2002). In recent years, Furuta et al (1998) and Nakano et al (2010) reported that the low molecular weight fraction of SDB, in which tetrasaccharides were the main component, had a stimulatory effect on bifidobacterial growth.…”

Isolation and Identification by Cytoprotection Assay of Antioxidative Compound Contained in Vinegar Produced from Sweet Potato-Shochu Post-Distillation Slurry

“…The spoiling of Shochu post-distillation slurry could be prevented and its characteristic taste and smell could be masked by the conversion to vinegar. Moreover, physiologically active components in shochu post-distillation slurry did not decrease in acetic acid fermentation and moved to their vinegar products (Ye et al, 2004). The vinegar production process was applied to purple sweet potato-shochu post-distillation slurry and improved to produce a vinegar of excellent color and taste, with high physiological activities, and with a short production time, using rice koji (Kawano et al, 2008).…”

“…In addition, the physiological activities of vinegar produced from shochu post-distillation slurry were examined Seki et al, 2004;Seki et al, 2008a). In a series of studies on these physiological activities, the antioxidative effect of rice-, barley-, and sweet potato-shochu post-distillation slurry, and the vinegar produced from them, were evaluated using an in vitro antiradical activity assay (Ye et al, 2004), and that of rice-shochu post-distillation slurry and its vinegar product by an in vivo assay (Seki et al, 2008b). However, the antioxidative compounds contained in these shochu post-distillation slurries and vinegars remained to be clarified.…”