Inhibition of Aldose Reductase Activity by Extracts from Hops
Sho
Shindo1,2,
Makoto
Tomatsu1,
Takemi
Nakda1,
Norio
Shibamoto1,
Tadahiro
Tachibana1
and
Katsumi
Mori1
1Akita
Research
Institute
of
Food
and
Brewing,
4-26
Arayasanuki,
Akita-city,
Akita,
010-1623,
Japan
2Corresponding
author.
Email:
shindo@arif.pref.akita.jp
J. Inst. Brew. 108(3), 344-347, 2002 | VIEW ARTICLE
ABSTRACT
The
inhibitory
effect
of
beer
on
aldose
reductase
was
investigated.
Components
present
in
beer
strongly
inhibited
aldose
reductase.
Inhibition
activity
was
observed
primarily
in
the
methanol-soluble
fraction
of
the
beer
and
active
components
were
identified
to
be
of
hop
origin.
Further,
a
component
was
identified
as
iso-α-acids,
which
are
well
known
as
main
bitter
components
of
beer.
The
inhibition
rate
of
iso-α-acids
was
similar
to
quercetin,
which
is
known
to
be
a
strong
inhibitor
of
aldose
reductase
activity.
Key words:
Aldose reductase, hop, α-acids, iso-α-acids.
Publication no. G-2002-0828-072 ©2002 The Institute & Guild of Brewing