Bohae R&D Center, Bohae Brewery Company, Ltd. , Yongin, Kyonggido 449-171, South Korea.
J Agric Food Chem. 2012 May 23;60(20):5121-7. doi: 10.1021/jf205350k. Epub 2012 May 14.
Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice-pulp, and juice-pulp-seed, respectively. These wines were compared in terms of their anti-inflammatory activities and polyphenol contents. The total content of polyphenol compounds in wines was increased by 22.4% after supplementation with pulp and by 56.7% after supplementation with both pulp and seed. The reduction rate of NO evolution was highest in the order juice-pulp-seed wine, juice-pulp wine, and juice wine. Addition of the juice-pulp-seed wine at a level of 62.5-500 mg/L decreased the NO evolution rate by 40.5-94.2%. Eight fractions were obtained from juice-pulp-seed wine via ethyl acetate extraction and silica gel chromatography. Of these, the AF fraction, which exhibited the highest in vitro anti-inflammatory activity, exerted inhibitory effects on ear edema, writhing response, and vein membrane vascular permeability in mice. 3,4-Dihydroxybenzoic acid accounted for 37.6% of the total polyphenol content in the AF fraction.
三种类型的韩国黑莓酒分别通过果汁、果汁果肉和果汁果肉种子的酒精发酵制成。比较了这些酒的抗炎活性和多酚含量。通过添加果肉和种子，酒中多酚化合物的总含量分别增加了 22.4%和 56.7%。NO 生成率降低率最高的是果汁果肉种子酒、果汁果肉酒和果汁酒。果汁果肉种子酒以 62.5-500mg/L 的水平添加，可使 NO 生成率降低 40.5-94.2%。通过乙酸乙酯萃取和硅胶色谱从果汁果肉种子酒中得到 8 个馏分。其中，AF 馏分表现出最高的体外抗炎活性，对小鼠耳水肿、扭体反应和静脉膜血管通透性具有抑制作用。3,4-二羟基苯甲酸占 AF 馏分中总多酚含量的 37.6%。
