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http://dx.doi.org/10.5352/JLS.2007.17.1.105

Antimicrobial and Antioxidant Activities and Inhibition of Nitric Oxide Synthesis of Oak Wood Vinegar  

Jung, Il-Sun (Department of Food and Nutrition, College of Medical Life Science Silla University)
Kim, Yu-Jung (Department of Food and Nutrition, College of Medical Life Science Silla University)
Gal, Sang-Wan (Department of Microbiological Engineering, Jinju National University)
Choi, Young-Ju (Department of Food and Nutrition, College of Medical Life Science Silla University)
Publication Information
Journal of Life Science / v.17, no.1, 2007 , pp. 105-109 More about this Journal
Abstract
This study was carried out to investigate the biological effects oak wood vinegar. Antimicrobial activity was tested in five microbial species at the concentration of 5 to $50{\mu}l$ of oak wood vinegar by paper disc method. Growth of P. oleovoranse, P. vulgaris, E. coli, S. aureus and Prevotella intermedia was inhibited at a dose of as low as $50{\mu}l$ of oak wood vinegar. Antioxidant activities were measured by using DPPH radical scavenging and SOD-like activity. DPPH radical scavenging and SOD-like activities were 90% and 65% at the concentration of $25{\mu}l\;and\;50{\mu}l$ of oak wood vinegar, respectively. Stimulation of the macrophages RAW264.7 cells with lipopolysaccharide (LPS) resulted in increased production of nitric oxide (NO) in the medium. However, the oak wood vinegar showed marked inhibition of NO synthesis in a dose-dependent manner. This result suggest that oak wood vinegar plays significant role for activation of immune system in the pathogenesis of inflammatory diseases.
Keywords
antimicrobial; antioxidant; nitric oxide; wood vinegar;
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