Purification and Idetification of Blood Fluidity Improvement Factor in Brewed Rice Vineger (Kurosu).

Yamagishi, Kazumasa; Kimura, Toshiyuki; Kameyama, Mayumi; Nagata, Takayuki; Kikuchi, Yuji

doi:10.3136/nskkk.45.545

Cited by 14 publications

(10 citation statements)

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“…16 Vinegar has also been reported to improve blood fluidity, leading to the prevention of hypertension. 17 The methanolic extract of aged vinegar has potent antiplatelet and antithrombotic activity in vitro, which is highly correlated with polyphenols and low molecular weight substances (Fan et al, 2009;He et al, 2012). 4,18 Recently, we determined that, in sorghum vinegar, alditols and monosaccharides demonstrate antiplatelet activity.…”

Section: Introductionmentioning

confidence: 99%

Acetic acid in aged vinegar affects molecular targets for thrombus disease management

Zhang

Fan

2015

Food Funct.

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To elucidate the mechanism underlying the action of dietary vinegar on antithrombotic activity, acetic acid, the main acidic component of dietary vinegar, was used to determine antiplatelet and fibrinolytic activity. The results revealed that acetic acid significantly inhibits adenosine diphosphate (ADP)-, collagen-, thrombin-, and arachidonic acid (AA)-induced platelet aggregation. Acetic acid (2.00 mM) reduced AA-induced platelet aggregation to approximately 36.82 ± 1.31%, and vinegar (0.12 mL L(-1)) reduced the platelet aggregation induced by AA to 30.25 ± 1.34%. Further studies revealed that acetic acid exerts its effects by inhibiting cyclooxygenase-1 and the formation of thromboxane-A2. Organic acids including acetic acid, formic acid, lactic acid, citric acid, and malic acid also showed fibrinolytic activity; specifically, the fibrinolytic activity of acetic acid amounted to 1.866 IU urokinase per mL. Acetic acid exerted its fibrinolytic activity by activating plasminogen during fibrin crossing, thus leading to crosslinked fibrin degradation by the activated plasmin. These results suggest that organic acids in dietary vinegar play important roles in the prevention and cure of cardiovascular diseases.

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Section: Introductionmentioning

confidence: 99%

Acetic acid in aged vinegar affects molecular targets for thrombus disease management

Zhang

Fan

2015

Food Funct.

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“…Recently, the health benefits of vinegar have attracted much attention. Studies have shown that vinegar possesses a wide spectrum of physiological effects, including regulating blood pressure 19 , assisting calcium absorption 18 , improving blood fluidity 31 , antioxidant activities 26 , and antithrombotic and fibrinolytic activity 11 . A steady rise in consumer demand has seen an increase from 2.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Fan

Zhang²,

Zhou

et al. 2011

JARQ

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Vinegar has been consumed as a food condiment and preservative in the Chinese diet for more than 3,000 years. There are currently at least 14 main types on the market for different raw material and processing technologies, including Zhenjiang aromatic vinegar (ZAV), Shanxi aged vinegar (SAV), Jiangzhe rose vinegar (JRV), and Baoning bran vinegar (BBV) 20 . Among these, ZAV and SAV are the most famous and mainly popular in the south and north of China, respectively.ZAV generally employs rice and rice bran as major raw materials, whereas SAV uses minor grain crops (sorghum, oat, and tartary buckwheat) as the main raw materials with a very large dosage of great koji (composed of wheat bran and pea, and comprising around half the raw materials). These minor grain crops are traditionally treasured as health foods for their special nutritive value and functional activity. The manufacturing flowcharts for both types of vinegars are shown in Fig. 1. With respect to processing procedures, ZAV employ liquid-state fermentation in saccharification and alcohol fermentation, and solid-state fermentation in acetic acid fermentation respectively, while the entire SAV process takes place in the solid state. In particular, ZAV has only an aging process of less than three months without a roasting process following acetic acid fermentation, while SAV has a 6-day fuming (roasting) period and at least 18 months of aging. These processes endow SAV with increased concentrations of organic acids, flavor and nutrients due to chemical and enzymatic reactions 20 , which explains the great variation in quality and nutri- AbstractShanxi aged vinegar (SAV) and Zhenjiang aromatic vinegars (ZAV) are representative of minor grain crop vinegars in the north of China and rice vinegars in the south, respectively. The nutritional composition of five Chinese vinegars, including three typical SAV and two ZAV, were determined. Investigations showed that these vinegars differed from each other in terms of the organic acid content (75.32-175.95 g/L), and amino acids (1215.9-2878.8 mg/100 g). SAV, especially oat vinegar, were 9-40, 2-211, 4-210, 1-3 and 1-1.5 times higher than ZAV in calcium, phosphorus, iron, zinc, and manganese contents, respectively. Nicotinic acid, nicotinamide, phenolics, alkaloids and saponin in these vinegars were shown to be 2.33-37.83 mg/100g, 1.23-35.03 mg/100g, 382.4-4518.1 μg/mL, 0.088-1.209 mg/mL, and 0.183-0.662 mg/mL, respectively. SAV seemed relatively better than ZAV in terms of essential amino acids, minerals and vitamins and also exhibited strong α-glucosidase inhibitory activities. These results suggested that both types of typical Chinese vinegars could be used as health foods, despite their different raw materials and processing technologies.

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“…Natural vinegar is a superior food additive over synthetic vinegar as it carries essential amino acids from its fruit source and is reported to act as a medicine for aches and gastric troubles 11 . However, it is generally ignored by both the consumer (due to the higher price) and the producer (due to the long fermentation time of 5-6 weeks).…”

Section: Introductionmentioning

confidence: 99%

Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques

Kocher

Kalra

Phutela

2006

Journal of the Institute of Brewing

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Sugarcane juice was converted to ethanol by Saccharomyces cerevisiae producing 8% (v/v) ethanol. This ethanol was used for vinegar production using adsorbed (bagasse, corn cobs and wood shavings) and entrapped (calcium alginate) cells of Acetobacter aceti NRRL 746. All three adsorbed carrier materials were statistically similar for acetic acid production and produced acidity from 5.9 to 6.7% after 28 days of submerged fermentation. By recycling bagasse adsorbed cells, the time of acetic acid fermentation was reduced to 13 days. Semi-continuous fermentation of bagasse adsorbed cells using a packed bed column further reduced the fermentation time to 80 h.

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Purification and Idetification of Blood Fluidity Improvement Factor in Brewed Rice Vineger (Kurosu).

Cited by 14 publications

References 0 publications

Acetic acid in aged vinegar affects molecular targets for thrombus disease management

Acetic acid in aged vinegar affects molecular targets for thrombus disease management

Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Comparative Production of Sugarcane Vinegar by Different Immobilization Techniques

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