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Inoue Y, Ueda S, Tanikawa T, Sano A, Suzuki R, Todo H, Higuchi Y, Akao K. Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods 2023; 12:4004. [PMID: 37959123 PMCID: PMC10647497 DOI: 10.3390/foods12214004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81 ± 0.03, 2.74 ± 0.06, 2.69 ± 0.03) mPa-s and (22.3 ± 1.1, 22.0 ± 0.2, 21.3 ± 0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC50 values from the DPPH radical scavenging test were (2364.7 ± 185.3, 3041.9 ± 355.1, 3842.7 ± 228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.
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Affiliation(s)
- Yutaka Inoue
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Sae Ueda
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Takashi Tanikawa
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Aiko Sano
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Ryuichiro Suzuki
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Hiroaki Todo
- Laboratory of Pharmaceutics and Cosmeceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Yuji Higuchi
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
| | - Kenichi Akao
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
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Kitagaki H. Medical Application of Substances Derived from Non-Pathogenic Fungi Aspergillus oryzae and A. luchuensis-Containing Koji. J Fungi (Basel) 2021; 7:243. [PMID: 33804991 PMCID: PMC8063943 DOI: 10.3390/jof7040243] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 02/07/2023] Open
Abstract
Although most fungi cause pathogenicity toward human beings, dynasties of the East Asian region have domesticated and utilized specific fungi for medical applications. The Japanese dynasty and nation have domesticated and utilized koji fermented with non-pathogenic fungus Aspergillus oryzae for more than 1300 years. Recent research has elucidated that koji contains medicinal substances such as Taka-diastase, acid protease, koji glycosylceramide, kojic acid, oligosaccharides, ethyl-α-d-glucoside, ferulic acid, ergothioneine, pyroglutamyl leucine, pyranonigrin A, resistant proteins, deferriferrichrysin, polyamines, Bifidobacterium-stimulating peptides, angiotensin I-converting enzyme inhibitor peptides, 14-dehydroergosterol, beta-glucan, biotin, and citric acid. This review introduces potential medical applications of such medicinal substances to hyperlipidemia, diabetes, hypertension, cardiovascular and cognitive diseases, chronic inflammation, epidermal permeability barrier disruption, coronavirus disease 2019 (COVID-19), and anti-cancer therapy.
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Affiliation(s)
- Hiroshi Kitagaki
- Graduate School of Advanced Health Sciences, Saga University, Saga 840-8502, Japan
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3
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Kojima Y, Honda C, Kobayashi I, Katsuta R, Matsumura S, Wagatsuma I, Takehisa M, Shindo H, Hosaka M, Nukada T, Tokuoka M. Transglycosylation Forms Novel Glycoside Ethyl α-Maltoside and Ethyl α-Isomaltoside in Sake during the Brewing Process by α-Glucosidase A of Aspergillus oryzae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1419-1426. [PMID: 31888328 DOI: 10.1021/acs.jafc.9b06936] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Sake, the Japanese rice wine, contains a variety of oligosaccharides and glucosides produced by fungal enzymes during the brewing process. This study investigates the effect of knocking out the Aspergillus oryzae α-glucosidase (agdA) gene on the transglycosylation products in brewed sake. In addition to α-ethyl glucoside and α-glyceryl glucoside, the amount of two compounds that have molecular mass values similar to that of ethyl maltose decreased by agdA gene knockout. Both compounds were synthesized, in vitro, from maltose and ethanol with purified agdA. Nuclear magnetic resonance analysis identified the two compounds as ethyl α-maltoside and ethyl α-isomaltoside, respectively, which are novel compounds in sake as well as in the natural environment. Quantitative analysis of 111 commercially available types of sake showed that these novel compounds were widely present at concentrations of several hundred mg/L, suggesting that both of them are ones of the common glycosides in sake.
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Tanaka M, Yoshino Y, Takeda S, Toda K, Shimoda H, Tsuruma K, Shimazawa M, Hara H. Fermented Rice Germ Extract Alleviates Morphological and Functional Damage to Murine Gastrocnemius Muscle by Inactivation of AMP-Activated Protein Kinase. J Med Food 2017; 20:969-980. [PMID: 28956710 DOI: 10.1089/jmf.2016.3906] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Sarcopenia, loss of muscle mass and function, is mainly observed in elderly people. In this study, we investigated whether fermented rice germ extract (FRGE) has some effects on the mouse gastrocnemius muscle by using behavioral and morphological analyses, Western blotting, and a murine model of immobilization-induced muscle atrophy. Daily oral FRGE administration increased muscle weight and strength. In addition, myofiber size in gastrocnemius muscle of FRGE-treated mice was increased as revealed by morphological quantification. Activation of AMP-activated protein kinase (AMPK) signaling, which inhibits protein synthesis and stimulates protein degradation in gastrocnemius muscle, was significantly attenuated in the FRGE-treated mice compared with control mice. Expression level of forkhead box 3a (FOXO3a) protein was also significantly decreased in the FRGE-treated group. Moreover, the decrease in mean myofiber cross-sectional area in immobilized hindlimb in vehicle-treated mice was inhibited by FRGE treatment in histological analysis. In conclusion, FRGE increased the strength and weight of gastrocnemius muscle and myofiber size, and reduced immobilization-induced muscle atrophy in mice. These findings indicated that FRGE might be beneficial in preventing motor dysfunction in a range of conditions, including sarcopenia.
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Affiliation(s)
- Miyu Tanaka
- 1 Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University , Gifu, Japan
| | - Yuta Yoshino
- 1 Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University , Gifu, Japan
| | - Shogo Takeda
- 2 Oryza Oil & Fat Chemical Co., Ltd. , Ichinomiya, Japan
| | - Kazuya Toda
- 2 Oryza Oil & Fat Chemical Co., Ltd. , Ichinomiya, Japan
| | | | - Kazuhiro Tsuruma
- 1 Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University , Gifu, Japan
| | - Masamitsu Shimazawa
- 1 Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University , Gifu, Japan
| | - Hideaki Hara
- 1 Molecular Pharmacology, Department of Biofunctional Evaluation, Gifu Pharmaceutical University , Gifu, Japan
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Bogaki T, Mitani K, Oura Y, Ozeki K. Effects of ethyl-α-d-glucoside on human dermal fibroblasts. Biosci Biotechnol Biochem 2017; 81:1706-1711. [PMID: 28715254 DOI: 10.1080/09168451.2017.1353400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Ethyl α-d-glucoside (α-EG) is a glycoside present in sake, Japanese rice wine. Previous studies have reported that α-EG suppresses skin roughness after ultraviolet B irradiation, transepidermal water loss, and hepatic function disorder, and has a skin moisturizing effect. In this study, 0.48 μM of α-EG was found to increase the proliferation of normal human dermal fibroblasts (NHDF) by 121.0%, and the amount of collagen I produced by NHDF increased by 159.6% at an α-EG concentration of 0.048 μM, compared to those in cells cultured without α-EG. In NHDF cultured in α-EG-supplemented medium, the expression of fibroblast growth factor I and VII mRNA increased by 148.8 and 153.1%, at an α-EG concentration of 4.8 and 0.048 μM, respectively, as measured by a quantitative reverse transcription-polymerase chain reaction. Transcript levels of type I collagen genes, COL1A1 and COL1A2, increased by 152.4 and 129.7%, respectively, and that of a type III collagen gene, COL3A1, increased by 131.8% at an α-EG concentration of 0.48 μM. These findings supported the possibility that α-EG was involved in the maintenance and improvement of skin homeostasis and moisturizing functions.
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Affiliation(s)
- Takayuki Bogaki
- a General Research Laboratory , Ozeki Corporation , Nishinomiya , Japan.,b Department of Applied Bioscience, College of Bioscience and Chemistry , Kanazawa Institute of Technology , Nonoichi , Japan
| | - Keiichi Mitani
- a General Research Laboratory , Ozeki Corporation , Nishinomiya , Japan
| | - Yuki Oura
- a General Research Laboratory , Ozeki Corporation , Nishinomiya , Japan
| | - Kenji Ozeki
- b Department of Applied Bioscience, College of Bioscience and Chemistry , Kanazawa Institute of Technology , Nonoichi , Japan
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Uno T, Yanase T, Imaishi H. Functional characterization of CYP52G3 fromAspergillus oryzaeand its application for bioconversion and synthesis of hydroxyl flavanone and steroids. Biotechnol Appl Biochem 2016; 64:385-391. [DOI: 10.1002/bab.1496] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Accepted: 03/22/2016] [Indexed: 11/08/2022]
Affiliation(s)
- Tomohide Uno
- Laboratory of Biochemistry; Graduate School of Agricultural Science; Kobe University; Kobe Japan
| | - Takeshi Yanase
- Laboratory of Biochemistry; Graduate School of Agricultural Science; Kobe University; Kobe Japan
| | - Hiromasa Imaishi
- Functional Analysis of Environmental Genes; Research Center for Environmental Genomics; Kobe University; Kobe Japan
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Kang Y, Lee J, Kim J, Oh Y, Kim D, Lee J, Lim S, Jo K. Analysis of alcohol-induced DNA damage in Escherichia coli by visualizing single genomic DNA molecules. Analyst 2016; 141:4326-31. [PMID: 27186604 DOI: 10.1039/c6an00616g] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Consumption of alcohol injures DNA, and such damage is considered to be a primary cause for the development of cancer and many other diseases essentially due to reactive oxygen species generated from alcohol. To sensitively detect alcohol-induced DNA lesions in a biological system, we introduced a novel analytical platform for visualization of single genomic DNA molecules using E. coli. By fluorescently labelling the DNA lesions, our approach demonstrated, with the highest sensitivity, that we could count the number of DNA lesions induced by alcohol metabolism in a single bacterial cell. Moreover, our results showed a linear relationship between ethanol concentration and the number of DNA lesions: 0.88 lesions per 1% ethanol. Using this approach, we quantitatively analysed the DNA damage induced by exposure to alcoholic beverages such as beer (5% ethanol), rice wine (13%), soju (20%), and whisky (40%).
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Affiliation(s)
- Yujin Kang
- Department of Chemistry and Interdisciplinary Program of Integrated Biotechnology, Sogang University, Seoul 121-742, Korea.
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Bogaki T, Ozeki K. High-yield production of ethyl α-D-glucoside in shochu brewing and evaluation of its functionality. ACTA ACUST UNITED AC 2015. [DOI: 10.14533/jbm.15.41] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Takayuki Bogaki
- College of Bioscience and Chemistry, Department of Applied Bioscience , Kanazawa Institute of Technology
- General Research Laboratory, Ozeki Corporation
| | - Kenji Ozeki
- College of Bioscience and Chemistry, Department of Applied Bioscience , Kanazawa Institute of Technology
- Genome Biotechnology Laboratory, Kanazawa Institute of Technology
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Takahashi K, Izumi K, Nakahata E, Hirata M, Sawada K, Tsuge K, Nagao K, Kitagaki H. Quantitation and structural determination of glucosylceramides contained in sake lees. J Oleo Sci 2014; 63:15-23. [PMID: 24389795 DOI: 10.5650/jos.ess13086] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sake lees are solid parts filtered from the mash of sake, the traditional rice wine of Japan, which is brewed with Aspergillus oryzae and Saccharomyces cerevisiae. The moisture-holding activity of sake lees has long been recognized in Japan. However, the constituent responsible for this activity has not been elucidated. In this study, we first determined the structure of the glucosylceramides contained in sake lees. The glucosylceramides contained in sake lees were N-2'-hydroxyoctadecanoyl-l-O-β-D-glucopyranosyl-9-methyl-4,8-sphingadienine (d19:2/C18:0h), N-2'-hydroxyoctadecanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C18:0h), N-2'-hydroxyicosanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C20:0h) and N-2'-hydroxyicosanoyl-l-O-β-D-glucopyranosyl-4,8-sphingadienine (d18:2/C22:0h), which corresponded to those of A. oryzae and rice. The glucosylceramide produced by A. oryzae constituted the most abundant species (43% of the total glucosylceramide) in the sake lees. These results will be of value in the utilization of sake lees for cosmetics and functional foods.
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10
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Plasma Kinetics and Urine Profile of Ethyl Glucosides after Oral Administration in the Rat. Biosci Biotechnol Biochem 2014; 72:393-7. [DOI: 10.1271/bbb.70485] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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11
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Oba C, Ohara H, Morifuji M, Ito K, Ichikawa S, Kawahata K, Koga J. Collagen hydrolysate intake improves the loss of epidermal barrier function and skin elasticity induced by UVB irradiation in hairless mice. PHOTODERMATOLOGY PHOTOIMMUNOLOGY & PHOTOMEDICINE 2014; 29:204-11. [PMID: 23815353 DOI: 10.1111/phpp.12051] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/31/2013] [Indexed: 12/01/2022]
Abstract
BACKGROUND Ultraviolet B (UVB) irradiation induces serious damage to the skin. Collagen hydrolysate and collagen-derived peptides have effects on skin function in vivo and in vitro. However, few studies have investigated changes in the epidermal barrier or dermal elasticity caused by UVB. Here, we investigated the loss of epidermal barrier function and skin elasticity induced by UVB irradiation in hairless mice fed collagen hydrolysate. METHODS Mice were orally administered collagen hydrolysate, in a single dose (20 mJ/cm(2) ) or repeated doses (10-30 mJ/cm(2) , 3 times/week for 6 weeks), and the dorsal skin was exposed to UVB. Skin measurements and histological and analytical studies were performed. RESULTS In control mice, a single UVB irradiation induced epidermal barrier dysfunction including an increase in transepidermal water loss (TEWL), epidermal hyperplasia, and a decrease in stratum corneum water content. Administration of collagen hydrolysate significantly decreased TEWL and epidermal thickness and increased stratum corneum water content. Repeated UVB irradiation decreased skin elasticity and dermal hyaluronic acid (HA) content in control mice, whereas collagen hydrolysate significantly suppressed both the increase in TEWL and the decrease in stratum corneum water content and improved skin elasticity and dermal HA content. CONCLUSIONS Collagen hydrolysate administration affects epidermal barrier function and dermal skin elasticity.
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Affiliation(s)
- Chisato Oba
- Food Science Research Labs, Meiji Co., Ltd, Odawara-shi, Kanagawa, Japan.
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12
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Uno T, Itoh A, Miyamoto T, Kubo M, Kanamaru K, Yamagata H, Yasufuku Y, Imaishi H. Ferulic Acid Production in the Brewing of Rice Wine (Sake). JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00355.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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13
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Moriwaki H, Hagiwara A, Takasaki M, Izumi F, Watanabe A, Shimizu R, Kuribayashi N, Totani Y, Suzuki Y. Electrospray ionization-mass spectrometric measurement of sake, a traditional Japanese alcohol beverage, for characterization. ANAL SCI 2010; 26:379-82. [PMID: 20215691 DOI: 10.2116/analsci.26.379] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
A rapid method for the characterization of sake by measuring the ratio of the peak intensities of taste components in sake, using electrospray ionization/mass spectrometry (ESI/MS) has been developed. Twenty-six different kinds of sake samples were collected and analyzed by ESI/MS. The ESI/MS ion peaks were assigned to amino acids, organic acids, and sugars. Principal component analysis was performed using the respective peak intensities obtained by ESI/MS measurements. As a result, the cumulative proportion of the two first principal components was over 70%, and these components could be used for the characterization of sake.
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Affiliation(s)
- Hiroshi Moriwaki
- Shinshu University, Faculty of Textile Science and Technology, Division of Applied Biology, 3-15-1 Tokida, Ueda 386-8567, Japan.
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14
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Anti-photoaging effect of fermented rice bran extract on UV-induced normal skin fibroblasts. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1261-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Sugimoto M, Koseki T, Hirayama A, Abe S, Sano T, Tomita M, Soga T. Correlation between sensory evaluation scores of Japanese sake and metabolome profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:374-383. [PMID: 19961224 DOI: 10.1021/jf903680d] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The aim of this study was to explore the association between taste and metabolite profiles of Japanese refined sake. Nontarget metabolome analysis was conducted using capillary electrophoresis mass spectrometry. Zatsumi, an unpleasant not clear flavor, and sweetness, bitterness, and sourness were graded by four experienced panelists. Regression models based on support vector regression (SVR) were used to estimate the relationships among sensory evaluation scores and quantified metabolites and visualized as a nonlinear relationship between sensory scores and metabolite components. The SVR model was highly accurate and versatile: the correlation coefficients for whole training data, cross-validation, and separated validation data were 0.86, 0.73, and 0.73, respectively, for zatsumi. Other sensory scores were also analyzed and modeled by SVR. The methodology demonstrated here carries great potential for predicting the relevant parameters and quantitative relationships between charged metabolites and sensory evaluation in Japanese refined sake.
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Affiliation(s)
- Masahiro Sugimoto
- Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan.
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Boaventura MAD, Galotta ALQA. Polar constituents of Euterpe precatoria roots and their plant growth activity. Chem Nat Compd 2009. [DOI: 10.1007/s10600-009-9427-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Anti-aging effect of rice wine in cultured human fibroblasts and keratinocytes. J Biosci Bioeng 2009; 107:266-71. [DOI: 10.1016/j.jbiosc.2008.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2008] [Accepted: 11/03/2008] [Indexed: 12/27/2022]
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18
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Nakahara M, Mishima T, Hayakawa T. Effect of a sake concentrate on the epidermis of aged mice and confirmation of ethyl alpha-D-glucoside as its active component. Biosci Biotechnol Biochem 2007; 71:427-34. [PMID: 17284832 DOI: 10.1271/bbb.60489] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Generations of Japanese have appreciated the positive effects that sake can have on skin conditions, and studies have shown that concentrated sake suppressed the epidermal barrier disruption caused by ultraviolet B (UVB) irradiation. We investigated the effect of a topical application of a sake concentrate on the murine epidermis and found that the intercellular lipid content in an aged epidermis was significantly increased. Furthermore, the topical application of ethyl alpha-D-glucoside (alpha-EG), a component of sake, brought about a similar improvement in the levels of intercellular lipids. Following on from this, we confirmed that alpha-EG also significantly increased the content of loricrin protein, an indicator of successful corneocyte differentiation, while reducing the number of corneocyte layers in the aged stratum corneum. These results confirmed alpha-EG as the primary active component of the sake concentrate that had a positive effect on the epidermis. alpha-EG increased the intercellular lipid content, accelerated the differentiation of corneocytes, and reduced the thickness, thus improving the functions of the stratum corneum.
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Affiliation(s)
- Michio Nakahara
- Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
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Mishima T, Tanaka K, Tsuge H, Sugita J, Nakahara M, Hayakawa T. Studies on absorption and hydrolysis of ethyl alpha-D-glucoside in rat intestine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7257-61. [PMID: 16131139 DOI: 10.1021/jf0508753] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Ethyl alpha-D-glucoside (alpha-EG) is normally contained in Sake, which has been taken by Japanese people since ancient times. In this study, the intestinal absorption of alpha-EG was investigated using rat everted intestinal sac. Furthermore, the alpha-EG hydrolytic activity in rat intestine was compared with disaccharides hydrolytic activities, and the effects of alpha-EG on disaccharides hydrolysis were examined using crude enzyme preparation from rat intestinal acetone powder. Glucose liberated from alpha-EG was detected in a serosal solution of everted rat intestinal sac, but it was only less than 4% of absorbed intact alpha-EG. alpha-EG absorption into small intestinal tissue was reduced by elimination of sodium ion from the mucosal solution or under the presence of phlorizin. The hydrolytic activity for alpha-EG was detected in crude enzyme preparation from rat intestinal acetone powder, but it showed a low value as compared to those for disaccharides. alpha-EG showed mixed type inhibition for maltose and sucrose hydrolysis, but inhibitory concentrations of alpha-EG required for 50% inhibition for the maltose and sucrose hydrolysis were higher than those of arabinose and acarbose. In conclusion, a small amount of alpha-EG was hydrolyzed and most of it was absorbed via SGLT1 as an intact form in the rat small intestine, and the inhibitory effect of alpha-EG on disaccharides hydrolysis was weak.
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Affiliation(s)
- Tomoyuki Mishima
- The United Graduate School of Agricultural Science and Faculty of Agriculture, Gifu University, 1-1 Yanagido, Gifu 501-1193, Japan.
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