Browse > Article
http://dx.doi.org/10.5352/JLS.2015.25.4.425

Evaluation of in-vitro Anti-thrombosis and Anti-oxidation Activity of Lees of Takju (Wookukseng)  

Kim, Mi-Sun (Department of Food and Nutrition, Andong National University)
Lee, Ye-Seul (Department of Food and Nutrition, Andong National University)
Kim, Jong Sik (Department of Life Science, Andong National University)
Shin, Woo-Chang (Research Institute, Kooksoondang Brewery Co. LTD.)
Sohn, Ho-Yong (Department of Food and Nutrition, Andong National University)
Publication Information
Journal of Life Science / v.25, no.4, 2015 , pp. 425-432 More about this Journal
Abstract
This study was performed to develop high-value-added biomaterials for health and beauty products. Extracts of ethanol and hot water and their subsequent organic solvent fractions were prepared from Lees of Wookukseng (LW), a commercialized Korean traditional rice wine. We investigated their activities on blood coagulation, platelet aggregation, hemolysis against human red blood cells (hRBCs), and anti-oxidation. The water content, pH and brix of the LW were 80.3%, 3.94 and 13.0°, respectively. The yield of ethanol extraction (6.62%) was 3.15 times higher than that of hot-water extraction (2.1%), and the ethyacetate fraction (EAF) of ethanol extract showed the highest content of total polyphenol (128 mg/g) among the various fractions. In anticoagulation activity assay, the EAF of ethanol extract showed a 15-fold extension in TT, PT, and aPTT, indicating that the EAFs contain various inhibitory substances against thrombin, prothrombin and coagulation factors. In anti-platelet aggregation activity assay, the butanol fraction and water residue of ethanol extract showed significant inhibition activity. The activities were comparable to aspirin, a commercial anti-thrombosis agent. The above extracts and fractions did not show hemolysis activity against hRBC up to 5 mg/ml, and had radical scavenging activity against DPPH anion, ABTS cation and nitrite. Our results suggest that the active fractions prepared from LW, which has no specific usage until now, have a high potential as novel resources for anti-thrombosis agents.
Keywords
Anticoagulation; anti-platelet aggregation; hemolysis; lees of Wookukseng; Takju;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 Jung, I. C. and Sohn, H. Y. 2014. Antioxidation, antimmicorbial and antithrombosis activities of aged black garlic (Allium sativum L.). Kor. J. Microbiol. Biotechnol. 42, 285-292.   DOI
2 Adachi, A., Hamamoto, H. and Okano, T. 2005. Use of lees materials as an adsorbent for removal of organochlorine compounds or benzene from wastewater. Chemosphere 58, 817-822   DOI   ScienceOn
3 Chen, H., Qi, X., He, C., Yin, Z., Fan, D. and Han, G. 2013. Coagulation imbalance may not contribute to the development of portal vein thrombosis in patients with cirrhosis. Thrombosis Res. 131, 173-177.   DOI   ScienceOn
4 Cho, Y. H., Cho, J. S., Kim, J. Y., Kim, U. S., Choi, J. H. and Park, J. H. 2013. Quality characteristics of sulgidduk with makgeolli lees. J. East Asian Soc. Dietary Life 23, 227-233.
5 Jeon, H. J., Noda, M., Murayama, M., Matoba, Y., Kumagai, T. and Sugiyama, M. 2006. Identification and kinetic study of tyrosinase inhibitors found in sake lees. J. Agric. Food Chem. 54, 9827-9833.   DOI
6 Jung, H. N., Kim, H. O., Shim, H. H., Jung, H. S. and Choi, O. J. 2012. Quality characteristics of low-salt yacon jangachi using rice wine lees during storage. J. Kor. Soc. Food Sci. Nutr. 41, 383-389.   DOI   ScienceOn
7 Kang, H. T., Lee, S. H., Kim, S. Y., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-proliferative activities of solvent fractions of lees extract in human colorectal HCT116 cells. J. Life Sci. 24, 967-972.   DOI
8 Kang, Y. J., Park, S. J., Bae, K., Yoo, J. M., Pyo, H. B., Choi, J. H. and Kim, T. J. 2011. Ethyl acetate extract of Korean rice wine lees inhibits IgE-Mediated degranulation in rat basophile leukemia RBL-2H3 cells and passive cutaneous anaphylaxis in mice. J. Life Sci. 21, 1364-1369.   DOI   ScienceOn
9 Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Evaluation of in-vitro antithrombosis activity of lees of Korean traditional wine. J. Life Sci. 24, 865-872.   DOI
10 Kim, T. Y., Jeon, T. W., Yeo, S. H., Kim, S. B., Kim, J. S. and Kwak, J. S. 2010. Antimicrobial, antioxidant and SOD-like activity effect of jubak extracts. Kor. J. Food Nutr. 23, 299-305.
11 Kwon, S. C., Jeon, T. W., Park. J. S., Kwak, J. S. and Kim, T. Y. 2012. Inhibitory effect on tyrosinase, ACE, and xanthine oxidase and nitrite scavenging activities of Jubak (alcohol filter cake) extracts. J. Kor. Soc. Food Sci. Nutr. 41, 1191-1196.   DOI   ScienceOn
12 Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Anti-microbial and anti-thrombosis activities of lees of sweet potato soju. Kor. J. Microbiol. Biotechnol. 42, 258-266.   DOI
13 Kim, S. M. and Cho, W. K. 2006. Effect of takju (Korean turbid rice wine) lees on the serum glucose levels in streptozotocin-induced diabetic rats. Kor. J. Food Culture 21, 638-643.
14 Kim, S. M., Yoon, C. H. and Cho, W. K. 2007. Quality characteristics of noodle added with Takju (Korean turbid rice wine) lees. Kor. J. Food Culture 22, 359-364.
15 Lee, H. S., Hong, K. H., Kim, J. Y., Kim, D. H., Yoon, C. H. and Kim, S. M. 2009. Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Kor. J. Food Culture 24, 338-343.
16 Lee, H. S., Hong, K. H., Yoon, C. H., Kim, J. M. and Kim, S. M. 2009. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Kor. J. Food Culture 24, 219-223.
17 Lee, J. H., Park, S. M., Park, C. D., Jung, H. J., Kim, H. S. and Yu, T. S. 2007. Characteristics of ju-bak and effect of ju-bak fertilizer on growth of crop plants. J. Life Sci. 17, 1562-1570.   DOI   ScienceOn
18 Lee, S. J. and Shin, W. C. 2011. Physiological functionalities of makgeolli (Korean paradox). Food Sci. Ind. 44, 2-11.
19 Lim, Y. S., Bae, S. M. and Kim, K. 2004. Production of yeast spores from rice wine cake. Kor. J. Microbiol. Biotechnol. 32, 184-189.
20 Lee, S. J., Kim, J. H, Jung, Y. W., Park, S. Y., Shin, W. C., Park, C. S., Hong, S. Y. and Kim, G. W. 2011. Composition of organic acids and physiological physiological functionality of commercial makgeolli. Kor. J. Food Sci. Technol. 43, 206-212.   DOI   ScienceOn
21 Lee, S. J., Kwon, Y. Y., Cho, S. W., Kwon, H. S. and Shin, W. C. 2013. Effect of ehwa makgeolli containing oriental herbs on skin whitening and wrinkles. J. Kor. Soc. Food Sci. Nutr. 42, 550-555.   DOI   ScienceOn
22 Lee, S. M., Lee, S. J., Kwon, Y. Y., Baek, S. H., Kim, J. S., Sohn, H. Y. and Shin, W. C. 2014. Skin whitening and anti-wrinkle effects of extract from Jubak of oriental herbal liquor. J. Kor. Soc. Food Sci. Nutr. 43, 1695-1700.   DOI
23 Park, M. J., Kang, H. T., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-inflammatory effects of extracts and their solvent fractions of rice wine lees. J. Life Sci. 24, 843-850.   DOI
24 Seo, G. U., Choi, S. Y., Kim, T. W., Ryu, S. G., Park, J. H. and Lee, S. C. 2013. Functional activities of makgeolli by-products as cosmetic materials. J. Kor. Soc. Food Sci. Nutr. 32, 505-511.
25 Shin, M. O., Kang, D. Y., Kim, M. H. and Bae, S. J. 2008. Effect of growth inhibition and quinone reductase activity stimulation of Makgeoly fractions in various cancer cells. J. Kor. Soc. Food Sci. Nutr. 37, 288-293.   DOI
26 Singleton, V. L., Orthofer, R. and Lamuela-Raventos, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocaleau reagent. Methods Enzymol. 299, 152-178.   DOI
27 Sweeney, J. D., Hoerning, L. A., Behrens, A. N., Novak, E. and Swank, R. T. 1990. Thrombocytopenia after desmopressin but absence of in-vitro hypersensitivity to ristocetin. Amer. J. Clin. Path. 93, 522-525.   DOI
28 Wanatanabe, T. and Yamamoto, A. 2009. Anti-obesity effect of sake lees indigestive products. Food. Style 21 13, 80-83.
29 Takahashi, K., Izumi, K., Nakahata, E., Hirata, M., Sawada, K., Tsuge, K., Nagao, K. and Kitagaki, H. 2014. Quantification and structural determination of glucosyceramides contained in sake lees. J. Oleo. Sci. 63, 15-23.   DOI
30 Valentina, U., Fabcic, J. and Stampar F. 2007. Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chem. 107, 185-192.
31 Wang, S. J., Lee, H. J., Cho, J. Y., Jang, M. Y., Park, K. H. and Moon, H. H. 2012. Inhibition effect against the rat blood plasma oxidation of the makgeolli (Takju) Korean rice wine. Kor. J. Food Preserv. 19, 116-122.   DOI   ScienceOn
32 Yoo, J. M., Kang, Y. J., Pyo, H. B., Choung, E. S., Park, S. Y., Choi, J. H., Han, G. J., Lee, C. H. and Kim, T. J. 2010. Anti-wrinkle effects of Korean rice wine cake on human fibroblast. J. Life Sci. 20, 1838-1843   DOI