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

More documents

Recommendations

Info

esponsible for the exacerbation <strong>of</strong> these complications. This enzyme is activated when the polyol metabolic pathway is highly activated in the cell. Accumulation <strong>of</strong> sorbitol increased by activated AR is associated with the process <strong>of</strong> inducing diabetic neuropathy and other complications (Fig 2). This is why AR inhibitors are used to treat diabetic neuropathy (4, 8). normal blood glucose level glucose glucose-6-P CO2 high blood glucose level aldose reductase suppression whisky components sorbitol fructose Figure 2 Pathogenesis <strong>of</strong> diabetic complications diabetic complications glycation reaction oxidative stress [neuropathy, retinopathy, nephropathy] We investigated whether non-volatile ingredients in whisky represses AR inhibiting activity and sorbitol accumulation under a hyperglycemic condition, as well as whether whisky congeners inhibit absorption <strong>of</strong> glucose. Third, we evaluated the effects <strong>of</strong> whisky constituents on melanin synthesis in the skin. Being a dominant polyphenol member in whisky, ellagic acid is already available as a whitening agent approved by the Ministry <strong>of</strong> Health, Labour and Welfare in Japan. This substance inhibits the activity <strong>of</strong> tyrosinase responsible for melanin synthesis. Studies conducted so far on ellagic acids have focused on those derived from berries, not from whisky. In the present study, we compared the ability <strong>of</strong> whiskey congeners and other alcohol congeners to hamper the activity <strong>of</strong> tyrosinase and then tried to isolate and purify those active ingredients and determine their structures.
Experimental Purine and carbohydrate metabolism We (9) have shown the influences <strong>of</strong> moderate intake level <strong>of</strong> three types <strong>of</strong> alcoholic beverages which were beer, whisky, and Shochu, Japanese distilled liquor, on purine and carbohydrate metabolism <strong>of</strong> healthy male volunteers (7) . In addition to it, the difference between two types <strong>of</strong> distilled spirits with (whisky) and without (Shochu) a process with oak wood-barreling storage, on uric acid metabolism and excretion in volunteers, have been found. Uric acid in blood Purine base concentration in beer was 64.4 mg/l, whereas the concentration was much less in whisky and Shochu, being 0.20 mg/l and 0.07 mg/l, respectively. Serum uric acid level did not increase after drinking Shochu (Japanese distilled liquor), and it slightly decreased after drinking water or whisky. Thus, the serum uric acid level before and one hour after drinking was 5.0±0.3 mg/dl and 4.8±0.3 mg/dl, respectively, for water, 5.4±0.2 mg/dl and 5.2±0.2 mg/dl for whisky, demonstrating decrease in concentration (p < 0.001) in both cases. The serum uric acid level before and after drinking Shochu was 5.4±0.2 mg/dl and 5.2±0.2 mg/dl, respectively, with no significant difference being observed. In contrast, drinking beer increased the serum uric acid level from the basal level <strong>of</strong> 5.1±0.3 mg/dl to 5.8±0.3 mg/dl, an increase <strong>of</strong> 0.7±0.1 mg/dl (p < 0.001) which corresponded to 13.6% increase from the basal level ( Fig. 3). The pattern <strong>of</strong> urine production showed difference among three types <strong>of</strong> alcoholic beverages. Thus, urine production started earlier in the beer group than in the distilled liquor groups, reaching the peak urine excretion 1 to 2 hours after drinking beer, compared to 2 to 5 hours after drinking whisky ( p < 0.05). The urine volume tended to be smaller in the Shochu group than in the beer and whisky groups.
Page 1 and 2: Influence
Page 3: Polyphenols exude from the oak cask
Page 7 and 8: time, and the samples were subjecte
Page 9 and 10: Figure 4 Influence
Page 11 and 12: whisky whisky congener liquid-liqui
Page 13 and 14: ppm. This level and its specific ac
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

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

Create successful ePaper yourself

Delete template?

Save as template?