Some characteristics of flavor of moromi vinegar fermented by a lactic acid bacterium and its effects on obesity

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  • Nodake Yuichi
    School of Bioscience and Biotechnology, Tokyo University of Technology
  • Toda Satomi
    Faculty of Pharmaceutical Sciences, Nagasaki International University
  • Iba Hitomi
    Faculty of Health Management, Nagasaki International University
  • Taira Tomonori
    Ishikawa Shuzojo Co., Ltd.
  • Uema Choryo
    Ishikawa Shuzojo Co., Ltd.
  • Taira Toki
    Department of Bioscience and Biotechnology, University of the Ryukyus

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Other Title
  • もろみ酢の新規乳酸菌発酵飲料が示す風味の特徴とその摂取が肥満に及ぼす影響
  • モロミ ス ノ シンキ ニュウサンキン ハッコウ インリョウ ガ シメス フウミ ノ トクチョウ ト ソノ セッシュ ガ ヒマン ニ オヨボス エイキョウ

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Abstract

<p>　Moromi vinegar is produced from awamori-pressed lees which is generated as a by-product during the manufacturing process of awamori. Since it contains rich essential amino acids and citric acid, it is expected to be used as a functional food material. However, the peculiar flavor of moromi vinegar has prevented its popularization.</p><p>　Therefore, we fermented moromi vinegar using the Lactobacillus plantarum K-3 strain in this study in order to resolve the issue about its flavor. The results of a sensory analysis for flavor showed that the sour taste decreased in the obtained drink while the sweetness and mellowness significantly increased. Considering the decrease in the amount of furfural, the taste of moromi vinegar was suggested to remarkably improve by fermentation using the L. plantarum K-3 strain.</p><p>　As the obtained drink indicated a DPPH radical-scavenging activity, an animal experiment was conducted to examine whether it has any physiological activities. As a result, C57BL/6J mice fed a high fat-diet had a decreased weight gain, improved liver function and inflammation, and suppressed cholesterol synthesis by intake of the obtained drink.</p>

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