Anti-Thrombosis Activity of Sinapic Acid Isolated from the Lees of Bokbunja Wine.

J Microbiol Biotechnol. 2016 Jan;26(1):61-5. doi: 10.4014/jmb.1508.08095. Kim MS1, Shin WC2, Kang DK3, Sohn HY1. Author information 1 Department of Food and Nutrition, Andong National University, Andong 760-749, Republic of Korea. 2 Research Institute, Kooksoondang Brewery Co, Ltd., Seongnam 460-120, Republic of Korea. 3 Gyeongsangbukdo Agricultural Research & Extension Services, Daegu 702-708, Republic of Korea. 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: Anti-thrombosis Activity; Rubus coreanus MIQ; Sinapic Acid; lees of bokbunja wine PMID: 26387815 DOI: 10.4014/jmb.1508.08095 [Indexed for MEDLINE] Free full text