Influence of Whisky Congeners on Health - The Institute of Brewing ...

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whisky Evaporation and lyophilization whisky congener liquid-liquid distribution (AcOEt、n-BuOH、H 2 2O) O) AcOEt and n-BuOH fraction Sephadex LH-20 column chromatography Elution : MeOH active fraction (Kd=3.0-3.4) active component serum insulin insulin (μ (μ U/mL) 30 20 10 HO HO Figure 8 Plasma glucose and serum insulin levels after alcohol intake The experiment was conducted as described in Fig 3. The level <strong>of</strong> ellagic acid contained in the whisky used in this study was approximately 7 O O O O Ellagic acid beer OH whisky OH 0 0 1 2 3 4 5 alcohol intake hour
ppm. This level and its specific activity explained that ellagic acid was responsible for about 33.6% <strong>of</strong> whisky’s in vitro XOI activity. Aldose reductase inhibition We assessed the effect <strong>of</strong> respective alcoholic beverages on AR activity. When 5 μL <strong>of</strong> whisky, Sake, beer, or Shochu was added to the 1 mL <strong>of</strong> AR enzyme reaction reagent, AR’s activity was inhibited by 94%, 8.4%, 0%, or 0%, respectively, showing that whisky was more potent in inhibiting the activity <strong>of</strong> the enzyme than any other beveragel (Fig 9). Adding 40% ethanol solution instead <strong>of</strong> an alcoholic beverage produced no inhibitory activity. low low inhibiting inhibiting activity activity High High whisky red wine Shochu beer Sake 0 0.1 0.2 0.3 0.4 <strong>Whisky</strong> products aged 21 years aged 17 years aged 12 years aged 10 years aged short period 0 0.2 0.4 0.6 1/ IC 50 ( L / mg ) Figure 9 Aldose reductose (AR) inhibiting activitiy <strong>of</strong> whisky The reaction mixture contained 0.1 M sodium phosphate buffer (pH 6.2), 150 μM NADPH, 10 mM DL-glyceraldehyde, enzyme (6) and test sample in a total volume <strong>of</strong> 0.1 ml. Test samples were dissolved in DMSO and added to the reaction mixture resulting the final concentration <strong>of</strong> DMSO <strong>of</strong> 1 %. The reaction was initiated by the addition <strong>of</strong> glyceraldehyde and incubated for 30 min. The decrease <strong>of</strong> absorbance was measured at 340 nm.
Page 1 and 2: Influence
Page 3 and 4: Polyphenols exude from the oak cask
Page 5 and 6: Experimental Purine and carbohydrat
Page 7 and 8: time, and the samples were subjecte
Page 9 and 10: Figure 4 Influence
Page 11: whisky whisky congener liquid-liqui
Page 15 and 16: sorbitol in erythrocytes (nmol/mLRB
Page 17 and 18: 0.1 % SDS, 150 mM NaCl, 1 mM EDTA,
Page 19 and 20: Whisky and brandy
Page 21 and 22: Number of literatu
Page 23 and 24: serum uric acid level (%) ( %) 115
Page 25 and 26: a serum uric acid level (%) b 115 1
Page 27 and 28: purine body xanthine oxydase uric a
Page 29 and 30: whisky Evaporation and lyophilizati
Page 31 and 32: low low inhibiting inhibiting activ
Page 33 and 34: own spirits Whisky
Page 35: 6 white 5 ⊿ L* 4 3 2 1 0 -1 -2 UV

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