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

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.