Anti-adipogenic, Anti-inflammatory, and Anti-proliferative Activities of Extracts from Lees and Nuruk

Abstract

This study examined extracts from five different kinds of lees and nuruk and their organic solvent fractions in terms of several biological functions, such as anti-adipogenic, anti-inflammatory, and anti-proliferative activities. The anti-adipogenic activity was investigated by treating mouse pre-adipocyte 3T3-L1 cells with one extract (YE) and four organic solvent fractions (YAc, PAc, RAc, and WPAc) during adipogenesis. Among the treated samples, the ethyl acetate fraction of W-Ju lees (WPAc) showed the strongest anti-adipogenic effect, which was confirmed with oil red O staining and down-regulation of pro-adipogenic genes such as PPAR-gamma and SCD-1. Treatment with WPAc also reduced the expression of PPAR-gamma in a time-dependent manner. The effects of five different extracts were examined on nitric oxide (NO) production in mouse RAW 264.7 cells to determine anti-inflammatory activity. The ethyl acetate fraction of B-Ju lees (PAc) significantly decreased NO production in LPS-stimulated RAW 264.7 cells and it also inhibited NO production in a dose-dependent manner. The PAc fraction also dramatically decreased the viability of human colorectal cancer HCT116 cells in a dose-dependent manner. In addition, PAc increased the expression of NAG-1 and ATF3 genes in a dose dependent manner. Overall, these results indicate that lees and nuruk have several biological functions, including anti-adipogenic, anti-inflammatory, and anti-proliferative activities.

Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity

“…한편, 기존의 보고된 주박의 생리활성으로는 항산화 활성 [14,17,20,21,27]이 가장 많으며, 최근에는 항혈전 [14,15,16,17], 항염증 [7,30,31,34,38], 항균 [14,15,20] 및 암세포 성장억제 활성 [7,8,38]들이 보고되고 있다. 그 외, 항주름 및 미백활성 [26,37], 항당뇨 [10,18], 알러지 감소 [9], 항비만 및 고혈압 억제 활성 [22,25,34]도 알려져 있어(Fig. 1B), 전통주 주박은 다양한 생리활성을 가지고 있음이 확인되어 있다.…”

Concept of Nuruk on Brewing Technology

“…In Korea, research on traditional Nuruk was started in the early 1900s by the Japanese, but had not actively progressed until recently. Currently, research on the production of certain traditional Nuruk [2][3][4], Nuruk-derived microorganisms [5][6][7][8][9], traditional Nuruk-derived Korean alcoholic beverages [10][11][12][13], and their physiological functions [14][15][16][17] are being performed. In addition, investigation on the Nuruk microbial communities [18][19][20] as well as the metabolite analysis of Nuruk [20] was recently performed.…”