PHELLINUS LINTEUS VINEGAR HAVING AN ANTI-HYPERTENSION ACTIVITY

From the paper

Abstract

Phellinus linteus vinegar having the anti-hypertension activity is provided to inhibit production of angiotensin II and dissociation of bradykinin by inhibiting activity of angiotensin converting enzyme and reduce blood pressure by using Acetobacter aceti having high acetic acid-producing activity. A method for producing the Phellinus linteus vinegar having the anti-hypertension activity comprises the steps of: (1) dipping unpolished rice in water for 24 hours, heating it at 121 deg.C for 30 minutes to sterilize it and cooling the sterilized rice (2) inoculating a seed strain of Phellinus linteus into the sterilized rice and culturing the rice at 25 deg.C for 30 days (3) mixing unpolished rice, water and Nuruk in a weight ratio of 1:1.5:0.02, inoculating Saccharomyces cerevisiae into the mixture and culturing them at 25 deg.C for 24 hours to prepare distiller's grain (4) adding a mixture of unpolished rice, water and Nuruk in a weight ratio of 1:1.5:0.02 into the distiller's grain and fermenting the mixture at 25 deg.C for 24 hours (5) mixing unpolished rice with cultured medium of Phellinus linteus obtained from the step (2) in a weight ratio of 1:1 to 1:3, sterilizing the mixture at 121 deg.C for 30 minutes, mixing the sterilized Phellinus linteus mixture with the fermented medium of step (4) in a weight ratio of 1.5:1, adding water into the mixture and fermenting the mixture at 25 deg.C for 14 days to obtain a fermented product (6) filtering the fermented product of step (5) diluting the filtered solution with water to have alcohol concentration of 7% (7) preparing an acetic acid bacterium (8) inoculating the acetic acid bacterium into the diluted solution and performing acetic acid fermentation at 30 deg.C for 30 days and (9) filtering the acetic acid fermented solution, wherein the acetic acid bacterium is Acetobacter aceti-BIG(KACC 91256P) isolated from persimmon vinegar.