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Cited by 27Immune Response and InflammationProbiotics and Fermented FoodsFood Quality and Safety Studies

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Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu)

Hashimoto, Masahito, Obara, Kyoko, Ozono, Mami, Furuyashiki, Maiko, Ikeda, Tsuyoshi, Suda, Yasuo, Fukase, Koichi, Fujimoto, Yukari, Shigehisa, Hiroshi·2013·Journal of Bioscience and Bioengineering
DOI 10.1016/j.jbiosc.2013.05.029
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Abstract

Unpolished rice black vinegar (kurozu), a traditional Japanese vinegar, is considered to have beneficial health effects. Kurozu is produced via a static fermentation process involving the saccharification of rice by Aspergillus oryzae, alcohol fermentation by Saccharomyces cerevisiae, and the oxidation of ethanol to acetic acid by acetic acid bacteria such as Acetobacter pasteurianus. Since this process requires about 6 months' fermentation and then over a year of aging, most of these organisms die during the production process and so microbial components, which might stimulate the innate immune system, are expected to be present in the vinegar. In this study, we investigated whether microbial components are present in kurozu, and after confirming this we characterized their immunostimulatory activities. Lyophilized kurozu stimulated murine spleen cells to produce tumor necrosis factor (TNF)-α, at least in part, via Toll-like receptor (TLR) 2 and the Nod-like receptors NOD1 and 2. The active components associated with TLR2 activation were concentrated by Triton X-114-water phase partitioning and hydrophobic interaction chromatography on Octyl Sepharose. TLR4-activating components were also enriched by these methods. The concentrated preparation stimulated murine spleen cells to produce TNF-α and interferon (IFN)-γ. These results indicate that long-term fermented kurozu contains immunostimulatory components and that the TLR2 and TLR4-activating immunostimulatory components of kurozu are hydrophobic. These components might be responsible for the beneficial health effects of kurozu.

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Metadata

Authors
Hashimoto, M., Obara, K., Ozono, M., Furuyashiki, M., Ikeda, T., Suda, Y., Fukase, K., Fujimoto, Y., & Shigehisa, H.
Affiliations
  • Kagoshima University (JP)
  • The University of Osaka (JP)
Corresponding author
Hashimoto, Masahito
ORCID
Venue
Journal of Bioscience and Bioengineering
Publisher
Elsevier BV
Published
2013-12
Volume
116
Issue
6
Pages
688-696
ISSN
  • 1347-4421 (ISSN-L)
  • 1389-1723
DOI
10.1016/j.jbiosc.2013.05.029
OpenAlex
W1980540711
Cited by
27
References
59
Citations by year
2026: 1 · 2025: 3 · 2024: 2 · 2023: 3 · 2022: 1 · 2021: 3 · 2020: 3 · 2018: 2 · 2017: 2 · 2016: 2 · 2015: 4 · 2014: 1
FWCI
1.29
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Journal of Bioscience and Bioengineering (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Immunology and Microbiology › Immunology › Immune Response and Inflammation
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
TLR2, TLR4, NOD1, NOD2, TNF-α, interferon-gamma, hydrophobic interaction chromatography, Triton X-114 partitioning, acetic acid bacteria, Aspergillus oryzae, Saccharomyces cerevisiae, vinegar fermentation, innate immunity
MeSH terms
Acetobacter, Adjuvants, Immunologic, Ethanol, Animals, Aspergillus oryzae, Fermentation, Humans, Immune System, Interferon-gamma, Male, Mice, Inbred BALB C, Polyethylene Glycols, Oryza, Saccharomyces cerevisiae, Tumor Necrosis Factor-alpha, Octoxynol, Acetic Acid, Toll-Like Receptor 2, Toll-Like Receptor 4, Mice, Nod2 Signaling Adaptor Protein, Nod1 Signaling Adaptor Protein, HEK293 Cells

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CoChat. (2026). Citation check: Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu). https://app.cochat.ai/papers/10.1016/j.jbiosc.2013.05.029
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Hashimoto, M., Obara, K., Ozono, M., Furuyashiki, M., Ikeda, T., Suda, Y., Fukase, K., Fujimoto, Y., & Shigehisa, H. (2013). Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu). Journal of Bioscience and Bioengineering. https://doi.org/10.1016/j.jbiosc.2013.05.029