Journal of Microbiology and Biotechnology
The Korean Society for Microbiology and Biotechnology publishes the Journal of Microbiology and Biotechnology.

2016 ; Vol.26-1: 61~65

AuthorMi-Sun Kim, Woo-Chang Shin, Dong-Kyoon Kang, Ho-Yong Sohn
Place of dutyDepartment of Food and Nutrition, Andong National University, Andong 760-749, Republic of Korea
TitleAnti-Thrombosis Activity of Sinapic Acid Isolated from the Lees of Bokbunja Wine
PublicationInfo J. Microbiol. Biotechnol.2016 ; Vol.26-1
AbstractFrom 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.
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Supplemental Data
Key_wordAnti-thrombosis Activity, Sinapic Acid, lees of bokbunja wine, Rubus coreanus MIQ
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