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

67 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%, P<0.01) in female ICR mouse skin. Furthermore, EK significantly suppressed double TPA application-induced H2O2 generation (53%, P<0.01) and lipid peroxidation determined by the TBA-reacting substance level (95%, P<0.01). In a two-stage carcinogenesis experiment with dimethylbenz[a]anthracene/TPA, EK significantly reduced the number of tumors per mouse by 36% (P<0.05) at 15 weeks after promotion. These results suggest that the antitumor-promoting effect may be partially due to the antioxidative properties of EK such as the decomposition of free radicals and interference with free radical-generating leukocytes.

Original languageEnglish
Pages (from-to)1909-1914
Number of pages6
JournalBioscience, Biotechnology and Biochemistry
Volume64
Issue number9
DOIs
Publication statusPublished - Jan 1 2000
Externally publishedYes

Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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