Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

Chou, Chung‐Hsi; Liu, Cheng Wei; Yang, Deng Jye; Wu, Yi Hsieng Samuel; Chen, Yi‐Chen

doi:10.1016/j.foodchem.2014.07.035

Cited by 93 publications

(65 citation statements)

References 24 publications

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“…Our results are consistent with previous researches using polyphenol-rich vinegars and animal treatment tests with persimmon vinegar [14], black vinegar [15,27], tomato vinegar [21], pomegranate vinegar [39], apple cider vinegar [54], pineapple vinegar [59], and fruit vinegar [60], which also shown similar effects as found in current study, including suppression of lipid accumulation and hyperlipidemic effects.…”

Section: Discussionsupporting

confidence: 93%

“…Vinegars prepared with fruits and cereals mainly have a higher content of polyphenolic compounds [10,11,13,28,29], which have been reported to prevent or treat obesity, inhibition of pancreatic lipase activity [39], hyperlipidemia, lipid peroxidation, inflammation, cancer, and hypertension [5,15,40,41,42]. Apple and apple products (vinegar, cider or juice) contain polyphenolic compounds such as chlorogenic acid, benzoic acid, caffeic acid, gallic acid, caftaric acid, syringic acid, coumaric acid, ferulic acid, catechin, epicatechin, tyrosol and vanillin [11].…”

Section: Discussionmentioning

confidence: 99%

“…In this study, the serum TG, TC, and LDL-C levels were increased by the HFD; moreover, in the HF-natural fermented vinegar administered groups, serum TG, TC, and LDL-C levels were lower than those in the HF group. These effects were possibly mediated by the various phytochemicals and organic acids contained in vinegar [15,30,54,55]. Apple cider vinegars manufactured with different technique has a higher content of total polyphenols and chlorogenic acid reduces the oxidation of LDL-C and prevents cardiovascular disease [54].…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have reported that chlorogenic acid in apple cider vinegar had an effect on improving serum lipid metabolism [30,55]. Black vinegar rich in catechin and chlorogenic acid was also shown to suppress serum TG, TC, and LDL-C levels [15]. Acetic acid is also known to be involved in the regulation of lipid metabolism in vivo [17,19,26].…”

Section: Discussionmentioning

confidence: 99%

“…Vinegar fermented from fruit or cereal has a lower acidity than spirit vinegar or synthetic vinegar, but it has a pleasing taste and is high in nutritional and various physiologically active substances [5]. Natural fermented vinegars are rich in bioactive compounds such as phenolic compounds, flavonid compounds, carotenoids, phytosterols, amino acids, vitamin E, and vitamin C [5,[10][11][12][13][14][15]. The physiological activities of natural fermented vinegar have…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Son¹,

Kim²,

Shin³

et al. 2017

JFNR

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This study aimed to compare the effects of spirit vinegar and four types of natural fermented vinegar products (apple vinegar, brown rice vinegar, lemon vinegar, and balsamic vinegar) on the differentiation of 3T3-L1 cells and obesity in rats fed a high-fat diet (HFD). Vinegar inhibited the accumulation of lipid droplets during the differentiation of 3T3-L1 cells. Body weight gains, visceral fat pad weights, serum leptin and triglyceride levels, and hepatic lipogenic enzyme mRNA levels were significantly decreased in the HF-vinegar administered groups compared with those in the HF group. Furthermore, oral administration of vinegars significantly reduced the occurrence of fatty liver deposits and steatosis, and inhibited the HF diet-induced increase in adipocyte size. The anti-obesity and lipid-lowering effects were slightly greater in the HF-natural fermented vinegar groups than in the HF-spirit vinegar group. Apple vinegar had the strongest anti-obesity effects in 3T3-L1 cells and obese rats compared with the other tested vinegars. These findings indicated that vinegar administration may have potential for improving some obesity-related parameters in 3T3-L1 cells and obese rats.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Son¹,

Kim²,

Shin³

et al. 2017

JFNR

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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Román‐Camacho,

Mauricio,

Santos‐Dueñas

et al. 2024

Biotechnology Journal

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Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and bio‐healthy properties. Regarding the acetification process and obtaining of final products, there is still a lack of knowledge on fundamental aspects, especially those related to the study of biodiversity and metabolism of the present microbiota. In this context, omic technologies currently allow for the massive analysis of macromolecules and metabolites for the identification and characterization of these microorganisms working in their natural media without the need for isolation. This review approaches comprehensive research on the application of omic tools for the identification of vinegar microbiota, mainly acetic acid bacteria, with subsequent emphasis on the study of the microbial diversity, behavior, and key molecular strategies used by the predominant groups throughout acetification. The current omics tools are enabling both the finding of new vinegar microbiota members and exploring underlying strategies during the elaboration process. The species Komagataeibacter europaeus may be a model organism for present and future research in this industry; moreover, the development of integrated meta‐omic analysis may facilitate the achievement of numerous of the proposed milestones. This work might provide useful guidance for the vinegar industry establishing the first steps towards the improvement of the acetification conditions and the development of new products with sensory and bio‐healthy profiles adapted to the agri‐food market.

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Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

Ali

Rashid

et al. 2019

Food Science & Nutrition

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Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly ( p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different ( p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace.

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Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo

Cited by 93 publications

References 24 publications

Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

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