Polyphenol Compounds and Anti-inflammatory Activities of Korean Black Raspberry (Rubus coreanus Miquel) Wines Produced from Juice Supplemented with Pulp and Seed

Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice–pulp, and juice–pulp–seed, respectively. These wines were compared in terms of their anti-inflammatory activities and polyphenol contents. The total content of polyphenol compounds in wines was incr...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-05, Vol.60 (20), p.5121-5127
Main Authors: Lim, Jae Woong, Hwang, Hyun Joo, Shin, Chul Soo
Format: Article
Language:English
Subjects:
acetates
alcoholic fermentation
Animals
anti-inflammatory activity
Anti-Inflammatory Agents - administration & dosage
Biological and medical sciences
chromatography
Ear
ears
edema
Edema - drug therapy
Female
Fermentation
Fermented food industries
Food industries
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
juices
Mice
Mice, Inbred BALB C
Mice, Inbred ICR
nitric oxide
Nitric Oxide - metabolism
permeability
Polyphenols - administration & dosage
Polyphenols - analysis
pulp
Rosaceae - chemistry
Rubus coreanus
Rubus occidentalis
Seeds - chemistry
silica gel
Wine - analysis
wines
Wines and vinegars
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Summary:Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice–pulp, and juice–pulp–seed, respectively. These wines were compared in terms of their anti-inflammatory activities and polyphenol contents. The total content of polyphenol compounds in wines was increased by 22.4% after supplementation with pulp and by 56.7% after supplementation with both pulp and seed. The reduction rate of NO evolution was highest in the order juice–pulp–seed wine, juice–pulp wine, and juice wine. Addition of the juice–pulp–seed wine at a level of 62.5–500 mg/L decreased the NO evolution rate by 40.5–94.2%. Eight fractions were obtained from juice–pulp–seed wine via ethyl acetate extraction and silica gel chromatography. Of these, the AF fraction, which exhibited the highest in vitro anti-inflammatory activity, exerted inhibitory effects on ear edema, writhing response, and vein membrane vascular permeability in mice. 3,4-Dihydroxybenzoic acid accounted for 37.6% of the total polyphenol content in the AF fraction.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf205350k