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Effects of the post-distillation slurry of brown sugar shochu (Kokuto-Moromi Vinegar) on the nutritional and cholesterol metabolism in rats

Kokuto (brown sugar)-shochu (a brewed and distilled alcohol beverage) is produced mainly in the Amami area of Kagoshima. Kokuto-moromi vinegar was separated from the post-distillation slurry of brown sugar-shochu by centrifugation, and the supernatant was freeze-dried. Ethanol-soluble substances were extracted from the freeze-dried kokuto-moromi vinegar by ethanol. The effects were determined of the freeze-dried kokuto-moromi vinegar and ethanol-soluble substances were on the serum and liver lipid levels and on nutritional value in rats. An atherogenic diet containing 5% freeze-dried kokuto-moromi vinegar or 3.5% ethanol-soluble substances was given to 6 week-old Wistar rats for 28 days. The serum total cholesterol level in the rats fed on the kokuto-moromi vinegar diet and ethanol-soluble substances diet was significantly lower than the level in the controll diet group, but the addition of kokuto-moromi vinegar and ethanol-soluble substances to the diet induced no change in the concentration of HDL-cholesterol, free cholesterol, triacylglycerol or phospholipids in the serum. The liver total lipids, cholesterol and triacylglycerol levels in the rats fed on the kokuto-moromi vinegar diet and ethanol-soluble substances diet were significantly lower than those in the rats fed on the control diet. The excretion of fecal bile acids was significantly higher from the kokuto-moromi vinegar and ethanol-soluble substance diets than from the control diet, but there was no significant difference in the fecal cholesterol excretion among the dietary groups. There were larger amounts of IgA and IgG in serum of the kokuto-moromi vinegar and ethanol-soluble substance group than the control diet group. These results suggest that the diet containing kokuto-moromi vinegar had a beneficial effect on the level of serum and liver lipids, and the possible presence of a component in the kokuto-moromi vinegar which promoted the activation of immunity

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