Antitumor activity of rice-shochu
post-distillation slurry and vinegar produced from the post-distillation slurry
via oral administration in a mouse model
Issue title: The Proceedings of the 3rd International
Conference on Food Factors (ICoFF 03)
Affiliations: Department of Applied Chemistry and Biochemistry,
Faculty of Engineering, Kumamoto University, Japan | Department of Microbiology, Faculty of Medical and
Pharmaceutical Sciences, Kumamoto University, Japan
Note: [] Address for correspondence: 2-39-1 Kurokami, Kumamoto-city,
Japan 860-8555. Tel./Fax: +81 96 342 3669; E-mail:
[email protected]
Abstract: Shochu is a Japanese spirit that is mainly produced in the Kyushu
region. Rice-shochu post-distillation slurry (i.e. RSDS) is eluted
during the conventional rice-shochu production process. Since RSDS
contains several functional components, we have produced vinegar from RSDS.
This study reports the antitumor activity of RSDS and the vinegar via oral
administration in a mouse model. Freeze-dried RSDS (0.1 ∼ 1.5%) or
vinegar (0.3 ∼ 1.5%) was mixed into a chemically defined diet. The tumor
size and life span of tumor-bearing mice that were fed the diet were
investigated for 72 d. The RSDS- (> 0.3%) or vinegar- (> 0.5%) fed
mice had significantly smaller sized tumors than the control group (p <
0.01). We also found that those mice had prolonged life spans. Oral
administration of RSDS or vinegar also prolonged the life spans of mice that
were implanted with Colon 38 cells. These results indicated that dietary RSDS
and vinegar suppressed tumor growth. Moreover, we found that NK cytotoxic
activity against K562 cells was stimulated by RSDS and vinegar.
Keywords: rice-shochu post-distillation slurry, vinegar, antitumor activity, stimulation of NK cell cytotoxic activity
Journal: BioFactors, vol. 22, no. 1-4, pp. 103-105, 2004
