Analysis of polyphenolic compounds of different vinegar samples

Gálvez, M.C.; Barroso, Carmelo Garcı́a; Pérez-Bustamante, J.A.

doi:10.1007/bf01192948

Cited by 56 publications

(25 citation statements)

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“…VA is found in high quantities in the root of Angelica sinensis (19). VA is also a constituent of wine, vinegar, and argan oil (20). It has antioxidant, antiinflammatory, and anticancer pharmacologic properties (21,22).…”

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confidence: 99%

Vanillic acid attenuates obesityviaactivation of the AMPK pathway and thermogenic factorsin vivoandin vitro

et al. 2018

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Energy expenditure is a target gaining recent interest for obesity treatment. The antiobesity effect of vanillic acid (VA), a well-known flavoring agent, was investigated in vivo and in vitro. High-fat diet (HFD)-induced obese mice and genetically obese db/db mice showed significantly decreased body weights after VA administration. Two major adipogenic markers, peroxisome proliferator activated receptor γ (PPARγ) and CCAAT/enhancer-binding protein α (C/EBPα), were reduced while the key factor of energy metabolism, AMPKα, was increased in the white adipose tissue and liver tissue of VA-treated mice. Furthermore, VA inhibited lipid accumulation and reduced hepatotoxic/inflammatory markers in liver tissues of mice and HepG2 hepatocytes. VA treatment also decreased differentiation of 3T3-L1 adipocytes by regulating adipogenic factors including PPARγ and C/EBPα. AMPKα small interfering RNA was used to examine whether AMPK was associated with the actions of VA. In AMPKα-nulled 3T3-L1 cells, the inhibitory action of VA on PPARγ and C/EBPα was attenuated. Furthermore, in brown adipose tissues of mice and primary cultured brown adipocytes, VA increased mitochondria- and thermogenesis-related factors such as uncoupling protein 1 and PPARγ-coactivator 1-α. Taken together, our results suggest that VA has potential as an AMPKα- and thermogenesis-activating antiobesity agent.-Jung, Y., Park, J., Kim, H.-L., Sim, J.-E., Youn, D.-H., Kang, J., Lim, S., Jeong, M.-Y., Yang, W. M., Lee, S.-G., Ahn, K. S., Um, J.-Y. Vanillic acid attenuates obesity via activation of the AMPK pathway and thermogenic factors in vivo and in vitro.

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confidence: 99%

Vanillic acid attenuates obesityviaactivation of the AMPK pathway and thermogenic factorsin vivoandin vitro

et al. 2018

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“…S4C). Not only did some molecular features from the human skin match molecular features from cultures, some also matched hygiene, diet, and/or beauty products and commonly used plasticizers for use in clothing and other plastics such as o-formylbenzoic acid (30) and food constituents or additives such as sinapinic acid (31,32) (Fig. S4D) and oxidized polyethylene (33).…”

Section: Significancementioning

confidence: 96%

Molecular cartography of the human skin surface in 3D

Bouslimani

Porto

Rath

et al. 2015

Proc. Natl. Acad. Sci. U.S.A.

303

316

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The human skin is an organ with a surface area of 1.5-2 m 2 that provides our interface with the environment. The molecular composition of this organ is derived from host cells, microbiota, and external molecules. The chemical makeup of the skin surface is largely undefined. Here we advance the technologies needed to explore the topographical distribution of skin molecules, using 3D mapping of mass spectrometry data and microbial 16S rRNA amplicon sequences. Our 3D maps reveal that the molecular composition of skin has diverse distributions and that the composition is defined not only by skin cells and microbes but also by our daily routines, including the application of hygiene products. The technological development of these maps lays a foundation for studying the spatial relationships of human skin with hygiene, the microbiota, and environment, with potential for developing predictive models of skin phenotypes tailored to individual health.human skin | 3D mapping | mass spectrometry | 16S rRNA T he skin provides the interface between our internal molecular processes and the external environment. The stratum corneum (SC), the outer layer of the epidermis, is the most exposed organ of the human body and is composed of molecules derived from our own skin cells, our microbiota, and the environment (1). In addition, it may be possible that personal hygiene products, the clothing we wear, and the food we eat can affect the chemical composition of the skin (2, 3). The chemical environment of the skin is also critical for the development of microbial communities, yet there are no systematic workflows that can be used to correlate skin chemistry and microbes. Human skin microbiome inventories are changing our views of commensal organisms and their roles in establishing and maintaining the immune system and general epithelial health (4-7), but their role in biotransformation of skin molecules is as yet poorly characterized.Understanding the molecular topography of the surface of the SC will provide insights into the chemical environment in which microbes reside on the skin and how in turn they modify this environment. To understand the relationship between the chemical milieu and the microbial communities, we must develop workflows that map the chemistry and microbiology of the human skin and that determine the associations between them. The composition of the human skin microbiota has been correlated with skin anatomy, dividing into moist, dry, and sebaceous microenvironments, and can be influenced by beauty and hygiene products (2-9). Regions such as the face, chest, and back, areas with a high density of sebaceous glands, promote growth of lipophilic microorganisms such as Propionibacterium and Malassezia. In contrast, less exposed regions, such as the groin, axilla, and toe web, which are higher in temperature and moisture content, are colonized by Staphylococcus and Corynebacterium (7, 10, 11). Previous studies have reported mass spectrometry (MS) methods to identify compounds from human skin (12, 13). However, th...

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“…The physicochemical properties, concentrations of organic acids, content of polyphenols, and levels of other compounds in different types of vinegar are presented in Tables 3 and 4. In the qualitative analysis of vinegar, large numbers of organic acids and polyphenols are selected as discriminant variables (Gálvez et al 1994;Natera et al 2003). However, most volatile short-chain organic acids affect the flavor, quality, and acidity of vinegar.…”

Section: Physicochemical Properties and Compounds In Different Types mentioning

confidence: 99%

Microbial diversity and their roles in the vinegar fermentation process

Feng

et al. 2015

Appl Microbiol Biotechnol

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Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

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Analysis of polyphenolic compounds of different vinegar samples

Cited by 56 publications

References 0 publications

Vanillic acid attenuates obesityviaactivation of the AMPK pathway and thermogenic factorsin vivoandin vitro

Vanillic acid attenuates obesityviaactivation of the AMPK pathway and thermogenic factorsin vivoandin vitro

Molecular cartography of the human skin surface in 3D

Microbial diversity and their roles in the vinegar fermentation process

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