Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin

Shoko Nishidai, Yoshimasa Nakamura, Koji Torikai, Mikako Yamamoto, Nobuhiro Ishihara, Hirotaka Mori, Hajime Ohigashi

Research output: Contribution to journalArticle

66 Citations (Scopus)

Abstract

The in vitro antioxidative activities of various kinds of vinegar were investigated by using a linoleic acid autoxidation model detected by the thiobarbituric acid (TBA) method and the 1,1-diphenyl-2-picrylhydrazyl radical system. An ethyl acetate extract of Kurosu (EK), a vinegar made from unpolished rice, exhibited the highest antioxidative activity in both systems. EK (5 mg) inhibited 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced edema formation (14%) and myeloperoxidase activity (52%, P2O2 generation (53%, P

Original languageEnglish
Pages (from-to)1909-1914
Number of pages6
JournalBioscience, Biotechnology and Biochemistry
Volume64
Issue number9
Publication statusPublished - 2000
Externally publishedYes

Fingerprint

Linoleic acid
vinegars
Acetic Acid
Lipids
Lipid Peroxidation
Skin
lipid peroxidation
antioxidant activity
rice
myeloperoxidase
Acids
autoxidation
thiobarbituric acid
mice
extracts
Tetradecanoylphorbol Acetate
Linoleic Acid
edema
Peroxidase
linoleic acid

Keywords

  • Antioxidative activity
  • Kurosu
  • Phorbol ester
  • Tumor promotion
  • Vinegar

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology(all)
  • Biochemistry
  • Biotechnology
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Bioengineering

Cite this

Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin. / Nishidai, Shoko; Nakamura, Yoshimasa; Torikai, Koji; Yamamoto, Mikako; Ishihara, Nobuhiro; Mori, Hirotaka; Ohigashi, Hajime.

In: Bioscience, Biotechnology and Biochemistry, Vol. 64, No. 9, 2000, p. 1909-1914.

Research output: Contribution to journalArticle

Nishidai, S, Nakamura, Y, Torikai, K, Yamamoto, M, Ishihara, N, Mori, H & Ohigashi, H 2000, 'Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin', Bioscience, Biotechnology and Biochemistry, vol. 64, no. 9, pp. 1909-1914.
Nishidai, Shoko ; Nakamura, Yoshimasa ; Torikai, Koji ; Yamamoto, Mikako ; Ishihara, Nobuhiro ; Mori, Hirotaka ; Ohigashi, Hajime. / Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin. In: Bioscience, Biotechnology and Biochemistry. 2000 ; Vol. 64, No. 9. pp. 1909-1914.
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