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

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6 white 5 ⊿ L* 4 3 2 1 0 -1 -2 Figure 13 Effect <strong>of</strong> anti-melanogenesis in vivo Chemosynthesized compounds <strong>of</strong> respective whisky-derived substances were applied to the UVB-irradiated skin <strong>of</strong> the colored guinea pig to evaluate their effects on pigmentation. Discussion UV application ** * ** -3 black -4 -7 0 7 14 21 28 35 42 49 56 63 time (date) Polyphenols contained in whisky, including precursors <strong>of</strong> reaction products during the aging process, derive from the white oak cask. The effects <strong>of</strong> whisky congeners on health may therefore be similar to those <strong>of</strong> polyphenols inherent in white oak. The most abundant polyphenol present in white oak is ellagic acid. And tannin present in oak is ellagitannin, or a hydrolysable polymer <strong>of</strong> ellagic acid. The pattern <strong>of</strong> this polymer differs from that <strong>of</strong> condensed type tannin present in tea. ** N=12-25 *; p
<strong>Whisky</strong> and brandy congeners composed <strong>of</strong> those substances have distinctly different properties from other daily foods and beverages. Containing a variety <strong>of</strong> characteristic polyphenols, whisky congeners probably have a greater affinity for oxidoreductases than other foods and drinks do, and therefore are distinctively potent in inhibiting enzyme activities. <strong>Whisky</strong> congeners effectively suppressed the activities <strong>of</strong> different types <strong>of</strong> oxidoreductases, i.e., xathine oxidase for urid acid production, aldose reductase in the polyol pathway, and tyrosinase for melanin production. The potency <strong>of</strong> in vitro enzyme inhibiting activity, however, does not necessarily correlate with that <strong>of</strong> in vivo activity. Ellagic acid plays a major role in vitro, while other constituents may account for the inhibitory effect in cell or in vivo. For instance, lyoniresinol in vitro showed a weaker ability than ellagic acid against melanin synthesis but a stronger ability in melanoma cell lines and the skin <strong>of</strong> the guinea pig. Exploration <strong>of</strong> the effects <strong>of</strong> whisky congeners on health has just taken <strong>of</strong>f. Acknowledgment Many thanks are due to Dr. Tetsuya Yamamoto, Department <strong>of</strong> Internal Medicine III, Hyogo College <strong>of</strong> Medicine, Pr<strong>of</strong>essor Takayuki Sumida, School <strong>of</strong> Medicine, University <strong>of</strong> Tsukuba, Dr. Masako Iwatani, Institute <strong>of</strong> Rheumatology, Tokyo Women’s Medical College for their valuable advice. The authors also thank Dr. Hir<strong>of</strong>umi Koda, Ms. Aki Kusumoto, Mr. Yoshiyuki Ishikura, Research Center, Suntory Limited, for their kind collaborations. References 1. Ajani, U.A., Hennekens, C.H., Spelsberg, A., Manson, J.E., Alcohol consumption and risk <strong>of</strong> type 2 diabetes mellitus among US male physicians. Arch. Intern. Med., 2000, 160(7), 1025-1030. 2. Dufour, M.C., What is moderate drinking? Defining “Drink” and gouty humans. Alcohol Res. Health, 1999, 23, 5-14. 3. Duthie, G.G., Pederson, M.W., Gardner, P.T., Morrice, P.C., Jenkinson, A.McE., McPhail, D.B., Steele, G.M., The effect <strong>of</strong> whisky and wine consumption on total phenol content and antioxidant capacity <strong>of</strong> plasma from healthy volunteers. Eur. J. Clin. Nutr., 1998, 52, 733-736.
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
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Page 13 and 14: ppm. This level and its specific ac
Page 15 and 16: sorbitol in erythrocytes (nmol/mLRB
Page 17: 0.1 % SDS, 150 mM NaCl, 1 mM EDTA,
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
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