Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods

Miyake, Yoichi; Ito, Chihiro; Itoigawa, Masataka; Osawa, Toshihiko

doi:10.1271/bbb.70310

Cited by 49 publications

(59 citation statements)

References 26 publications

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“…14) On the other hand, the intake of vitamin C, a water-soluble antioxidant, reduces the serum uric acid level. 15) Moreover, higher vitamin C intake has been independently associated with a lower risk of gout.…”

Section: Discussionmentioning

confidence: 99%

Effects of a Fermented Barley Extract on Subjects with Slightly High Serum Uric Acid or Mild Hyperuricemia

Hokazono

Omori²,

Yamamoto³

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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The uric acid-lowering effect and safety of a fermented barley extract P (FBEP) prepared from barleyshochu distillery by-products were investigated in a randomized, placebo-controlled, parallel-group, doubleblinded study. A total of 111 subjects with serum uric acid levels of 6.0-7.9 mg/dl were provided with either a drink containing 2 g/d of FBEP (test group) or a placebo drink. After 12 weeks, the serum uric acid levels changed by À0:21 AE 0:56 mg/dl in the test group, showing a significant decrease in comparison to those of the placebo group (þ0:02 AE 0:54 mg/dl). Additionally, the uric acid clearance in the test group showed a tendency to increase after 12 weeks more than in the placebo group (p ¼ 0:054). No abnormalities in the physical and clinical tests were observed, and no adverse diagnostic findings were attributed to the intake of the test meal. These results demonstrated the benefits and safety of the FBEP treatment to subjects with slightly high serum uric acid or mild hyperuricemia.Key words: barley; shochu distillery by-product; uric acid; hyperuricemiaThe number of cases in Japan of gout and its cause, hyperuricemia, have been increasing yearly as a result of the adoption of westernized and Americanized diets. Even though there have been few epidemiological studies, the incidences of gout and hyperuricemia have also been increasing worldwide with changes in environmental factors.1,2) The Japanese Society of Gout and Nucleic Acid Metabolism defines hyperuricemia as a condition with over 7.0 mg/dl of serum uric acid, irrespective of the gender and age. Hyperuricemia has been attracting attention not only as the underlying cause of gout, but also as an independent predictive factor in cardiac and cerebrovascular disorders. 3,4) Hyperuricemia is classified into 3 types: the increased production type, in which uric acid is excessively produced; the decreased excretion type, in which the capability for uric acid excretion is reduced due to decreased renal function; and the mixed type, which is a combination of both the above types. Eighty-five percent of all the cases of gout and hyperuricemia in Japan involve decreased excretion of uric acid from the kidney.5,6) It has been reported that chitosan, as a foodstuff, decreases serum uric acid by inhibiting the absorption of purine.7) However, it has not been reported that a foodstuff can effectively decrease serum uric acid in humans by accelerating the uric acid excretion.We have studied the effective application of shochu distillery by-products (SDB) and have reported the effects of a fermented barley extract (FBE) obtained from barley-SDB. The effects of FBE on preventing fatty liver induction by orotic acid, 8) preventing liver injury caused by D-galactosamine 9) and preventing alcohol-induced liver injury have been reported. 10)Additionally, in an exploratory open study, we have reported that supplementation with FBEP at a dose of 2 g/d reduced serum uric acid in subjects with slightly high serum uric acid or mild hyperuricemia.11) The present stud...

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Section: Discussionmentioning

confidence: 99%

Effects of a Fermented Barley Extract on Subjects with Slightly High Serum Uric Acid or Mild Hyperuricemia

Hokazono

Omori²,

Yamamoto³

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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“…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%

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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“…All the media were autoclaved at 121°C at 15 min. The cultures were kept at 4°C and renewed once in four weeks (Miyake et al, 2007).…”

Section: Microorganism and Growthmentioning

confidence: 99%

Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

Santos¹,

Gonçalves²,

Ishii³

et al. 2017

Rev. ambiente água

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Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.Keywords: cheese whey, deproteinization, β-galactosidase.Desproteinização: uma abordagem de solução integrada para aumentar a eficiência na produção de β-galactosidase usando solução à base de soro de queijo em pó RESUMO O soro de queijo é o líquido resultante da coagulação do leite durante a manufatura do queijo. Em adição, o soro de queijo é uma importante fonte de poluição ambiental. O principal objetivo do presente experimento foi comparar a produção de β-galactosidase (EC 3.2.1.23) por Aspergillus oryzae a partir de uma solução de soro de queijo desproteinizada e não-desproteinizada por fermentação submersa. Para se determinar a atividade enzimática, um meio reacional contendo extrato livre de células e orto-nitrofenol-β-galactosídeo (ONPG) foi usado. Os resultados indicaram que a indução de β-galactosidase foi maior quando usada solução de SQP desproteinizada comparada à solução não-desproteinizada. Estes resultados podem permitir uma gestão alternativa do soro de queijo, diminuindo assim seu impacto no ambiente e produzindo biomacromoléculas de valor agregado.Palavras-chave: soro de queijo, desproteinização, β-galactosidase.

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Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods

Cited by 49 publications

References 26 publications

Effects of a Fermented Barley Extract on Subjects with Slightly High Serum Uric Acid or Mild Hyperuricemia

Effects of a Fermented Barley Extract on Subjects with Slightly High Serum Uric Acid or Mild Hyperuricemia

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

Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

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