Effects of Vitis coignetiae on the Quality and Antihypertension of Vitis hybrid Red Wine
1
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
The goal of this study was to develop a high value Korean red wine possessing antihypertension activity. The effects of some medicinal plants and grapes on the alcohol fermentation process and the angiotensin I-converting enzyme (ACE) inhibitory activity of Vitis hybrid red wine were investigated. Various Vitis hybrid red wines were vinified by the fermentation of a mixture of Vitis hybrid must and some medicinal plants and grapes at 25oC for 10 days. Of these red wines, the Vitis hybrid–Vitis coignetiae red wine exhibited a high ethanol content of 12.0% and had a good level of acceptability. It also showed a high antihypertensive ACE inhibitory activity of 68.5%. After post-fermentation of 60 days, the ACE inhibitory activities of the Vitis hybrid–Vitis coignetiae red wine exhibited the highest ACE inhibitory activity of 80.7% (IC50: 28 mg/mL) and also had the best acceptability. The C18 solid phase extracts of the Vitis hybrid–Vitis coignetiae red wine, after 60 days post-fermentation, showed clear antihypertensive effects on spontaneously hypertensive rats. Our results reveal that the Vitis hybrid–Vitis coignetiae red wine has the potential to become a new functional red wine due to its good acceptability and high antihypertensive activity.
Abstract
The goal of this study was to develop a high value Korean red wine possessing antihypertension activity. The effects of some medicinal plants and grapes on the alcohol fermentation process and the angiotensin I-converting enzyme (ACE) inhibitory activity of Vitis hybrid red wine were investigated. Various Vitis hybrid red wines were vinified by the fermentation of a mixture of Vitis hybrid must and some medicinal plants and grapes at 25oC for 10 days. Of these red wines, the Vitis hybrid–Vitis coignetiae red wine exhibited a high ethanol content of 12.0% and had a good level of acceptability. It also showed a high antihypertensive ACE inhibitory activity of 68.5%. After post-fermentation of 60 days, the ACE inhibitory activities of the Vitis hybrid–Vitis coignetiae red wine exhibited the highest ACE inhibitory activity of 80.7% (IC50: 28 mg/mL) and also had the best acceptability. The C18 solid phase extracts of the Vitis hybrid–Vitis coignetiae red wine, after 60 days post-fermentation, showed clear antihypertensive effects on spontaneously hypertensive rats. Our results reveal that the Vitis hybrid–Vitis coignetiae red wine has the potential to become a new functional red wine due to its good acceptability and high antihypertensive activity.
참고문헌 (30)
- Burkitt, M. J, "Effects of trans resveratrolon copper dependent hydroxyl radical formation andDNA damage", Arch. Biochem. Biophys, 381, pp.253~263 (2000)
- Chang, S. S., "Natural antioxidants from rosemary and sage", J. Food Sci, 42, pp.1102~1106 (1977)
- 이준수, "국내 시판되는 적포도주의 항산화효과 및 항산화성분", 한국식품영양과학회지, 35(9), pp.1286~1290 (2006), 한국식품영양과학회
- Cushman, D. W, "Spectrophotometricassay and properties of the angiotensin-convertingenzyme of rabbit lung", Biochem. Pharmacol, 20, pp.1637~1648 (1971)
- Frankel, E. N., "Inhibition of oxidation of human low-densitylipoprotein by phenolic substances in red wine", Lancet, 20, pp.454~457 (1993)
- Husain, S. R., "Hydroxyl radicalscavenging activity of Flavonoids", Phytochemical, 26, pp.2489~2491 (1987)
- Jayaprakasha, G. K., "Antioxidant activity of grape seed (Vitis vinifera) extracts onperoxidatin models in Vitro", Food Chem, 73, pp.285~290 (2001)
- Kanner, J., "Natural antioxidants in grapes and wines", J.Agric. Food Chem, 42, pp.64~69 (1994)
- Kim, J. H., "Effects of Lycii fructus and edible mushroom, Pholiotaadipose, on the quality and angiotensin I-convertingenzyme inhibitory activity of Korean traditional rice wine", Food Biotechnol, 20, pp.183~191 (2006)
- Kim, J. H., "Effect of Ganoderma lucidum on the quality and functionalityof Korean traditional rice wine, Yakju", J. Biosci.Bioeng. Jpn, 97, pp.24~28 (2004)
- Kimura, Y., "Effects of stilbene components of rootsof polygonium so. On liver injury in repixidized oil-fed rats", Plant Research, 49, pp.51~54 (1983)
- Kinsella, J. E., "Possible mechanisms for the protective role of antioxidantsin wine and plant foods", Food Technol, 47, pp.85~89 (1993)
- Koh, K. H., "Phenolic compounds of Korean red wine andtheir superoxide radical scavenging activity", Kor. J. FoodSci. Biotechnol, 7, pp.131~136 (1988)
- 이대형, "캐모마일(Matricaria Chamomile)을 이용한 전통 민속주의 제조 및 생리기능성", 한국식품과학회지, 34(1), pp.109~113 (2002), 한국식품과학회
- 이대형, "눈꽃동충하초(Paecilomyces japonica)를 이용한 민속주의 제조 및 생리 기능성", 한국균학회지, 30(2), pp.142~146 (2002), 한국균학회
- 이승주, "포도 품종을 달리한 한국산 포도주의 제조 및 기호도 분석", 한국식품과학회지, 36(6), pp.911~918 (2004), 한국식품과학회
- Meyer, A., "Inhibition of human low density lipoproteinoxidation in relation to phenolic antioxidants in grape", J.Agric. Food Chem, 43, pp.1638~1643 (1997)
- Moroney, M. A., "Selectivity of neutrophil 5-lipoxygenaseand cyclo oxygenase inhibition by an anti-inflammatory flavonoidglycoside and related aglycone flavonoids", J. Pharm.Pharmacol, 40, pp.787~792 (1988)
- Morris, J. R., "Effects of fruit maturity, juice storage, and juice extractiontemperature on quality of 'Concord' grape juice", J. Amer..Soc. Hort. Sci, 111, pp.742~746 (1986)
- No, "Changes of Physicochemical Properties and Antioxidant Activities ofRed Wines during Fermentation and Post-fermentation", 한국미생물·생명공학회지, 36(1), pp.67~71 (2008), 한국미생물·생명공학회
- 노재덕, "Changes of Angiotensin I-Converting Enzyme Inhibitory Activity, Fibrinolytic Activity and β–Secretase Inhibitory Activity of Red Wines During Fermentation and Post-Fermentation", 한국미생물·생명공학회지, 36(4), pp.291~298 (2008), 한국미생물·생명공학회
- 박원종, "구기자 품종과 교배종의 부위별 심혈관관련 질환 예방 기능성 및 항산화 활성비교", 한국약용작물학회지, 15(6), pp.391~397 (2007), 한국약용작물학회
- Renaud, S, "Wine, alcohol, platelets,and the French paradox for coronary heart disease", Lancet, 20, pp.1523~1526 (1992)
- Saito, Y., "Structure and activity of angiotensin I converting enzymeinhibitory peptides from sake and sake lees", Biosci. Biotechnol.Biochem, 58, pp.1767~1771 (1994)
- Sato, M., "Superoxide radical scavengingactivities of wines, and antioxidative properties of fractionsrecovered from merlot wine pomace" (1977), Springer
- Serafini, M., "Redwine, tea, and antioxidants", Lancet, 27, pp.626~ (1994)
- Teissedre, P. L., "Inhibition of in vitro human LDLoxidation by phenolic antioxidants from grapes and wines", J.Sci. Food and Agric, 70, pp.55~61 (1996)
- Williams, R. L, "Antioxidants ingrapes and wine: Chemistry and health effects", pp.150~173 (1997), AOCS Press
- Yilmaz, Y, "Oxygen radical absorbancecapacities of grape", wine industry byproducts andeffect of solvent type on extraction of grape seed polyphenols, 2006, pp.19, 41~48
- Yinrong, L, "The polyphenol contituentsof grape pomace", Food Chem, 65, pp.1~8 (1999)