Advanced SearchSearch Tips
Anti-microbial, Anti-oxidant, and Anti-thrombosis Activities of the Lees of Bokbunja Wine (Rubus coreanus Miquel)
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Journal of Life Science
  • Volume 25, Issue 7,  2015, pp.757-764
  • Publisher : Korean Society of Life Science
  • DOI : 10.5352/JLS.2015.25.7.757
 Title & Authors
Anti-microbial, Anti-oxidant, and Anti-thrombosis Activities of the Lees of Bokbunja Wine (Rubus coreanus Miquel)
Kim, Mi-Sun; Kang, Dong-Kyoon; Shin, Woo-Chang; Sohn, Ho-Yong;
  PDF(new window)
The immature fruit of Rubus coreanus Miquel (bokbunja in Korean) is mainly consumed as a fruit wine due to its sour taste and low sugar content. The lees (LBW) remaining after the production of bokbunja wine are discarded as they have no specific usage. The aim of this study was to develop high-value-added biomaterials for functional foods and beauty/health products by investigating the anti-microbial, anti-oxidant, and anti-thrombosis activities of LBW using ethanol and hot water extracts and their subsequent organic solvent fractions. The ethyl acetate (EA) fraction of LBW extracts has a high polyphenol content (413–459 mg/g), and showed strong anti-microbial activity against gram-positive bacteria. The EA fraction also showed excellent radical-scavenging activity against DPPH anion, ABTS cation, and nitrite, with strong reducing power. The polyphenol-enriched EA fraction strongly inhibited thrombin, prothrombin, and blood coagulation factors. The butanol fraction showed a specific inhibition of coagulation factors, as measured in activated partial thromboplastin time assay, which is linked to intrinsic blood coagulation. The butanol fraction also showed strong inhibition of platelet aggregation, at levels comparable to aspirin. The residue of the hot-water extract, which is produced by sequential solvent fractionation of the LBW extract, showed superior inhibition against platelet aggregation when compared to aspirin. Our results suggest that the LBW, which are currently discarded, are a promising source of novel functional foods and beauty/health products.
Anti-microbial;anti-oxidant;anti-thrombosis;lees of bokbunja;Rubus coreanus Miquel;
 Cited by
함초 씨의 항균, 항산화 및 항혈전 활성,김미선;김득회;손호용;

한국미생물생명공학회지, 2016. vol.44. 4, pp.452-460 crossref(new window)
국내 전통주 주박의 이용과 유용생리활성,김미선;신우창;손호용;

생명과학회지, 2015. vol.25. 9, pp.1072-1079 crossref(new window)
Anti-Thrombosis Activity of Sinapic Acid Isolated from the Lees of Bokbunja Wine,;;;;

Journal of Microbiology and Biotechnology, 2016. vol.26. 1, pp.61-65 crossref(new window)
Application of the Lees of Domestic Traditional Wine and its Useful Biological Activity, Journal of Life Science, 2015, 25, 9, 1072  crossref(new windwow)
Cha, W. S., Park, M, S. and Park, K. M. 2001. Physiological activities of Rubus coreanus Miquel. Kor. J. Food Sci. Technol. 33, 409-415.

Chen, H., Qi, X., He, C., Yin, Z., Fan, D. and Han, G. 2013. Coagulation imbalance may not contribute to the development of portal vein thrombosis in patients with cirrhosis. Thrombosis Res. 131, 173-177. crossref(new window)

Choi, H. S., Kim, M. K., Park, H. S., Kim, Y. S. and Shin, D. H. 2006. Alcoholic fermentation of bokbunja (Rubus coreanus Miq.) wine. Kor. J. Food Sci. Technol. 38, 543-547.

Choi. J., Lee, K. T., Ha, J., Yun, S. Y., Ko, C. D., Jung, H. J. and Park, H. J. 2003. Antinociceptive and anti-inflammatory effects of Niga-ichigoside F1 and 23-hydroxytormentic acid obtained from Rubus coreanus. Biol. Pharm. Bull. 26, 1436-1441. crossref(new window)

Chung, T. H., Kim, J. C., Lee, C. Y., Moon, M. K., Chae, S. C., Lee, I. S., Kim, S. H., Hahn, K. S. and Lee, I. P. 1997. Potential antiviral effects of Terminalis chebula, Sanguisorba officinalis, Rubus coreanus and Rheum palmatum against duck hepatitas B virus (DHBV). Phytother. Res. 11, 179-182. crossref(new window)

Jeon, H. J., Noda, M., Murayama, M., Matoba, Y., Kumagai, T. and Sugiyama, M. 2006. Identification and kinetic study of tyrosinase inhibitors found in sake lees. J. Agric. Food Chem. 54, 9827-9833. crossref(new window)

Kang, H. T., Lee, S. H., Kim, S. Y., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-proliferative activities of solvent fractions of lees extract in human colorectal HCT116 cells. J. Life Sci. 24, 967-972. crossref(new window)

Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Evaluation of in-vitro antithrombosis activity of lees of Korean traditional wine. J. Life Sci. 24, 865-872. crossref(new window)

Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Anti-microbial and anti-thrombosis activities of lees of sweet potato soju. Kor. J. Microbiol. Biotechnol. 42, 258-266. crossref(new window)

Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2015. Evaluation of in-vitro antithrombosis and anti-oxidation activity of lees of takju (Wookukseng). J. Life Sci. 25, 425-432. crossref(new window)

Kim, T. Y., Jeon, T. W., Yeo, S. H., Kim, S. B., Kim, J. S. and Kwak, J. S. 2010. Antimicrobial, antioxidant and SOD-like activity effect of jubak extracts. Kor. J. Food Nutr. 23, 299-305.

Kwon, S. C., Jeon, T. W., Park. J. S., Kwak, J. S. and Kim, T. Y. 2012. Inhibitory effect on tyrosinase, ACE, and xanthine oxidase and nitrite scavenging activities of Jubak (alcohol filter cake) extracts. J. Kor. Soc. Food Sci. Nutr. 41, 1191-1196. crossref(new window)

Lee, H. S., Hong, K. H., Kim, J. Y., Kim, D. H., Yoon, C. H. and Kim, S. M. 2009. Blood pressure lowering effect of Korean turbid rice wine (Takju) lees extracts in spontaneously hypertensive rat (SHR). Kor. J. Food Culture 24, 338- 343.

Lee, H. S., Hong, K. H., Yoon, C. H., Kim, J. M. and Kim, S. M. 2009. Effect of Korean turbid rice wine (Takju) lees extract on blood glucose in the db/db mouse. Kor. J. Food Culture 24, 219-223.

Lee, J. H., Choi, H. R., Lee, S. J., Lee, M. J., Ko, Y. J., Kwon, J. W. and Lee T. B. 2014. Blood pressure modulating effects of black raspberry extracts in vitro and in vivo. Kor. J. Food Sci. Technol. 46, 375-383 crossref(new window)

Lee, M. K., Lee, H. S., Choi, G. P., Oh, D. H., Kim, J. D., Yu, C. Y. and Lee, H. Y. 2003. Screening of biological activities of the extracts from Rubus coreanum Miq. Kor. J. Medicinal Crop Sci. 11, 5-12

Lee, M. W. 1995. Phenolic compounds from the leaves of Rubus coreanum. Yakhak Hoeji 39, 200-204.

Lee, S. J. 2013. Physico-chemical characteristics of black raspberry fruits (Bokbunja) and wines in Korea. Kor. J. Food Sci. Technol 45, 451-459. crossref(new window)

Lee, S. J. and Ahn, B. M. 2009. Changes in physicochemical characteristics of black raspberry wines from different regions during fermentation. Kor. J. Food Sci. Technol. 41, 662-667

Lee, S. J., Choi, H. R., Lee, J. H., Kwon, J. W. Lee, H. K. Jeong, J. T. and Lee, T. B. 2014. Effects of unripe black raspberry extracts on prostate cancer cell line and rat model of benign prostatic hyperplasia. J. Kor. Soc Food Sci. Nutr. 43, 507-515. crossref(new window)

Lee, S. M., Lee, S. J., Kwon, Y. Y., Baek, S. H., Kim, J. S., Sohn, H. Y. and Shin, W. C. 2014. Skin whitening and anti-wrinkle effects of extract from Jubak of oriental herbal liquor. J. Kor. Soc. Food Sci. Nutr. 43, 1695-1700. crossref(new window)

Lee, Y., Kim, J. C., Hwang, K. T., Kim, D. H. and Jung, C. M. 2013. Quality characteristics of black raspberry wine fermented with different yeasts. J. Kor. Soc. Food Sci. Nutr. 42, 784-791. crossref(new window)

Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31, 426-428. crossref(new window)

Park, M. J., Kang, H. T., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-inflammatory effects of extracts and their solvent fractions of rice wine lees. J. Life Sci. 24, 843-850. crossref(new window)

Singleton, V. L., Orthofer, R. and Lamuela-Raventos, R. M. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocaleau reagent. Methods Enzymol. 299, 152-178. crossref(new window)

Son, W. R. and Choi, S. W. 2013. Biological activity and analysis of α-glucosidase inhibitor from mulberry (Morus alba L.) wine. Kor. J. Food Preserv. 20, 877-885. crossref(new window)

Sweeney, J. D., Hoerning, L. A., Behrens, A. N., Novak, E. and Swank, R. T. 1990. Thrombocytopenia after desmopressin but absence of in-vitro hypersensitivity to ristocetin. Amer. J. Clin. Path. 93, 522-525. crossref(new window)

Takahashi, K., Izumi, K., Nakahata, E., Hirata, M., Sawada, K., Tsuge, K., Nagao, K. and Kitagaki, H. 2014. Quantification and structural determination of glucosyceramides contained in sake lees. J. Oleo. Sci. 63, 15-23. crossref(new window)

Valentina, U., Fabcic, J. and Stampar. F. 2007. Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.). Food Chem. 107, 185-192.

Yang, H. J., Jeong, S. J., Jeong, S. Y., Heo, J. H. and Jeong, D. Y. 2015. Screening of biogenic amine non-producing yeast and optimization of culture conditions using statistical method for manufacturing black raspberry wine. J. Kor. Soc. Food Sci. Nutr. 44, 592-601. crossref(new window)

Yang, H. M., Lim, S. S., Lee, Y. S., Shin, H. K., Oh, Y. S. and Kim, J. K. 2007. Comparison of the anti-inflammatory effects of the extracts from Rubus coreanus and Rubus occidentalis. Kor. J. Food Sci. Technol. 39, 342-347.

Yoon, H. J., Park. S. Y., Oh, S. T., Lee, K. Y. and Yang, S. Y. 2011. Extract of Rubus coreanus fruits increases expression and activity of endothelial nitric oxide synthase in the human umbilical vein endothelial cells. J. Life Sci. 21, 44-55. crossref(new window)