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Evaluation of in-vitro Antithrombosis Activity of Lees of Korean Traditional Wine
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전통주 주박의 항혈전 활성 평가

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Type
Academic journal
Author
Mi-Sun Kim (안동대학교) Ye-Seul Lee (안동대학교) Jong Sik Kim (안동대학교) Woo-Chang Shin (국순당) Ho-Yong Sohn (안동대학교)
Journal
Korean Society Of Life Science Journal of Life Science Vol.24 No.8 KCI Accredited Journals
Published
2014.8
Pages
865 - 872 (8page)

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Evaluation of in-vitro Antithrombosis Activity of Lees of Korean Traditional Wine
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Abstract· Keywords

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In this study, ethanol and hot water extracts of lees from Korean traditional wine (J-B, J-S, J-Y, J-H, and J-W) were prepared, and their effects on blood coagulation, platelet aggregation, and hemolysis of human red blood cells (hRBCs) were investigated to develop functional food ingredients from lees. The pH and brix of the lees ranged from 3.90 to 4.29 and 5.0 to 27.0o, respectively, and there was a huge difference in the water and ethanol content among the lees. The nuruk and additives used affected the color and physicochemical properties of lees. The J-W takju made from only rice and traditional nuruk, which has 13o brix and 1.8% of alcohol, has potential as functional food ingredient. With regard to the extraction yields of lees, higher yields were obtained from J-H, which contains different medicinal plants, in ethanol, followed by J-W, J-B, J-S, and J-Y. Higher extraction yields of lees were obtained from J-S in hot water, followed by J-B, J-W, J-H, and J-Y, respectively. The ethanol extract of J-H and the hot water extract of J-Y had the highest contents of total polyphenol and total flavonoids among the lees extracts. The 10 lees extracts did not show hemolysis activity against hRBCs up to 5 mg/ml. In an anticoagulation activity assay, the ethanol extracts of three yakju lees (J-B, J-S, and J-Y) and the hot water extract of J-W inhibited thrombin activity, whereas the hot water extract of J-B, J-S, and J-H inhibited blood coagulation factors. In an antiplatelet aggregation activity assay, only the J-W takju lees showed significant inhibition activity. Our results suggest that lees from traditional wine had high potential as a novel antithrombosis agent.

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서론
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UCI(KEPA) : I410-ECN-0101-2015-400-002595956