Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar

Abstract

Various types of vinegars have been developed as interest in their health benefits has increased. In this study, we prepared Jeju citrus blended vinegars (CBVs) by mixing premature mandarin vinegar and mandarin vinegar, with mandarin vinegar used as a control. The physicochemical properties of the vinegars, including pH, total acidity, and sugar content was determined. Moreover, antioxidant, anti-obesity, and anti-aging activities of the vinegars were investigated. Physicochemical analysis revealed that the CBVs had a pH similar to that of mandarin vinegar, whereas CBVs with relatively high premature mandarin vinegar content showed higher acidity and lower sugar content (p < 0.05). Moreover, the antioxidant activities and phenol contents of CBVs were significantly higher than those of mandarin vinegar (p < 0.05). Meanwhile, CBVs showed significantly decreased intracellular triglyceride, lipid accumulation, and anti-obesity related gene levels (p < 0.05), thereby highlighting their anti-obesity activity. In addition, CBVs showed anti-aging activity by increasing cell viability and cell lifespan, while decreasing the expression of senescence-related genes under H2O2-induced oxidative stress. Therefore, CBVs may be useful as a functional food with antioxidant, anti-obesity, and anti-aging effects in various food fields.

Onion Vinegar Quality Evaluation and its Alleviate Oxidative Stress Mechanism in Caenorhabditis elegans Via SKN-1

“…Studies have shown that vinegar has good antioxidant properties [ 17 , 21 ]. Combined with the characteristics of OV, we now subject it to extensive investigation on antioxidant properties in vitro and in vivo .…”

A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity

“…Phlorizin during in vivo studies was reported to prevent weight gain in mice while their food consumption remained constant. The reduction in body weight corresponded with a decrease in the number of abdominal fats [161]. The PHZ group had less fat and smaller adipose cells than the high-fat diet (HFD) group.…”

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

“…Table 1 shows the major classes of functional foods, from the nutraceutical context, and their associated bioactive components/effects. The functional food classification would include beverages (Nutraceutical beverages) (Saeed et al, 2019;Dí az et al, 2020;Bulman et al, 2021), fermented foods (Islam et al, 2019;Vasilean et al, 2021;Yun et al, 2021), fruits (Ellis, 2021;Lim et al, 2021), herbs and spices (Ahmad et al, 2020;Pandey et al, 2022;Chopra et al, 2022), honey (Anfang et al, 2018;Grüter, 2020;Berenbaum and Calla, 2021;Martinez-Armenta et al, 2021), legumes (Barman et al, 2018;Carrera et al, 2021), nuts (Del Gobbo et al, 2015;ARS, 2019;Ros et al, 2021), seafood (fishes) (Te ´ lessy, 2019; Ashraf et al, 2020;Ellis, 2021), seeds (Kawakami et al, 2015;Khosravi-Boroujeni et al, 2017;Robertson, 2017;Suryapal et al, 2021), vegetables (Saiwal et al, 2019;Arya et al, 2019), as well as whole grains (Priebe and McMonagle, 2016;Kelly et al, 2017;Zabolotneva et al, 2022), which will be further discussed in this section. Further illustrating the abovementioned, some vegetables with their associated nutraceutical potentials are presented in Table 2, in terms of plant species, image display, common cultivars and parts commonly used.…”

“…Additionally, there is the example of citrus blended vinegars (CBVs), which was shown to significantly decrease the lipid accumulation and intracellular triglyceride, and improved anti-obesity gene levels. Citrus blended vinegars also exerted anti-aging activities, largely by increasing cell lifespan and viability, while reducing senescence-related genes expression under oxidative stress induced by H 2 O 2 (Yun et al,2021). By studying the influence of fermentation of pasteurised papaya puree with different lactic acid bacterial strains, Mashitoa et al (2021) was able to prepare papaya as puree, thereafter pasteurised, and fermented for 2 days at 37 °C, then stored at 4 °C for 7 days.…”