Abstract
Vinegar was produced from rice-, barley-, and sweet potato-shochu distillery wastewater (post-distillation slurry) using aerobic acetic acid fermentation with Acetobacter pasteurianus NBRC 3283. Among these, vinegar produced from sweet potato-shochu post-distillation slurry showed the highest antioxidative effect on U937 cells. The active compound was isolated using reversed phase HPLC and identified as caffeic acid ethyl ester using 1H-NMR and LC-MS. Caffeic acid ethyl ester as well as caffeic acid were contained in the vinegar produced from sweet potato-shochu post-distillation slurry. It was confirmed that caffeic acid ethyl ester showed an obvious antioxidative effect on U937 and HepG2 cells, but on the other hand caffeic acid did not. Caffeic acid ethyl ester was not determined in the vinegar produced from rice- and barley-shochu post-distillation slurry.
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