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KMID : 1161420180210121299
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Journal of Medicinal Food
2018 Volume.21 No. 12 p.1299 ~ p.1305
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Hypouricemic and Antioxidant Effects of Soy Vinegar Extracts in Hyperuricemic Mice
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Pyo Young-Hee
Hwang Ji-Young
Seong Ki-Seung
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Abstract
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We investigated the potential hypouricemic and antioxidant activities of soy vinegar brewed from soybeans fermented with Monascus pilosus KCCM 60084 in potassium oxonate-induced hyperuricemic mice. Soy vinegar extracts (SVEs), which contain free isoflavones, ubiquinones, γ-aminobutyric acid, gallic acid, and acetic acid, reduced the level of uric acid (UA) by decreasing UA production through xanthine oxidase inhibition and increasing UA excretion through uricase activity in hyperuricemic mice (P?
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KEYWORD
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antioxidant enzyme activity, hypouricemic activity, soy vinegar, uricase, xanthine oxidase
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