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Anti-Thrombosis Activity of Sinapic Acid Isolated from the Lees of Bokbunja WineS
Anti-Thrombosis Activity of Sinapic Acid Isolated from the Lees of Bokbunja WineS
Journal of Microbiology and Biotechnology. 2016. Feb, 26(1): 61-65
Copyright © 2016, The Korean Society For Microbiology And Biotechnology
  • Received : August 31, 2015
  • Accepted : September 18, 2015
  • Published : February 28, 2016
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About the Authors
Mi-Sun Kim
Department of Food and Nutrition, Andong National University, Andong 36729, Republic of Korea
Woo-Chang Shin
Research Institute, Kooksoondang Brewery Co, Ltd., Seongnam 13202, Republic of Korea
Dong-Kyoon Kang
Gyeongsangbukdo Agricultural Research & Extension Services, Daegu 41404, Republic of Korea
Ho-Yong Sohn
Department of Food and Nutrition, Andong National University, Andong 36729, Republic of Korea
hysohn@anu.ac.kr

Abstract
From the lees of bokbunja wine (LBW) made from Rubus coreanus Miquel, we have identified six compounds (1: trans -4-hydroxycinnamic acid; 2: trans -4-hydroxy-3-methoxycinnamic acid; 3: 3,4-dihydroxycinnamic acid; 4: 4-hydroxy-3-methoxybenzoic acid; 5: 3,5-dimethoxy-4-hydroxybenzoic acid; and 6: 3,5-dimethoxy-4-hydroxycinnamic acid (sinapic acid)) through silica gel chromatography and UHPLC-MS. The compounds 1-6 showed strong anticoagulation and platelet aggregation inhibitory activities without hemolytic effect against human red blood cells. To date, this is the first report of the in vitro anti-thrombosis activity of sinapic acid. Our results suggest that different cinnamic and benzoic acid derivatives are closely linked to the anti-thrombosis activity of LBW, and sinapic acid could be developed as a promising anti-thrombosis agent.
Keywords
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1 : trans -4-hydroxycinnamic acid ( p -coumaric acid); 2 : trans -4-hydroxy-3-methoxycinnamic acid (ferulic acid); 3 : 3,4-dihydroxycinnamic acid (caffeic acid); 4 : 4-hydroxy-3-methoxybenzoic acid (vanillic acid); 5 : 3,5-dimethoxy-4-hydroxybenzoic acid (syringic acid); and 6 : 3,5-dimethoxy-4-hydroxycinnamic acid (sinapic acid).
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Acknowledgements
This research was supported by the High Value-added Food Technology Development Program (No. 112073-3), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.
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