Improvement of skin condition and hyperuricemia by sake concentrate

2010 Fiscal Year Final Research Report

• Project/Area Number: 20780103
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Food science
• Research Institution: Gihu University of Medical Science
• Principal Investigator: MISHIMA Tomoyuki Gihu University of Medical Science, 保健科学部・衛生技術学科, 講師 (00434522)
• Project Period (FY): 2008 – 2010
• Keywords: 清酒濃縮物 / ethyl α-D-glucoside / 尿排泄 / 角層水分量 / 尿酸

Research Abstract

Approximately 80% of ethyl α-D-glucoside was excreted into urine within 24h after single oral ingestion of sake concentrate in human. The level of moisture content of the stratum corneum was kept a higher level within 120min after single topical application of sake concentrate to the antebrachium of the volunteers. In terms of single oral ingestion, there was no significant deference in the moisture content of the stratum corneum for 60min. On the other hand, the moisture content of the stratum corneum was slightly increased in the volunteer who had taken single daily ingestion of sake concentrate for 7days. Plasma uric acid was decreased by ingestion of sake concentrate in the normal rats. We need further investigation about the effect of sake concentrate on hyperuricemia in the hyperuricemia rat model.