文摘
Three types of Korean black raspberry wine were produced via alcoholic fermentation from juice, juice鈥損ulp, and juice鈥損ulp鈥搒eed, 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鈥損ulp鈥搒eed wine, juice鈥損ulp wine, and juice wine. Addition of the juice鈥損ulp鈥搒eed wine at a level of 62.5鈥?00 mg/L decreased the NO evolution rate by 40.5鈥?4.2%. Eight fractions were obtained from juice鈥損ulp鈥搒eed 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.
Keywords:
Korean black raspberry wine; Rubus coreanus Miquel; polyphenols; anti-inflammatory; 3,4-dihydroxybenzoic acid