Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

Zhao, Chaoya; Xia, Ting; Duan, Wenhui; Zhang, Bo; Zhang, Jin; Zhu, Shunni; Zheng, Yu‐Guo; Yu, Yongjian

doi:10.3390/molecules23112949

Cited by 35 publications

(55 citation statements)

References 67 publications

(68 reference statements)

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“…Raw materials of ZAV include rice, wheat bran and rice hulls. The brewing process of ZAV is mainly divided into five stages: alcoholic fermentation (AF), acetic acid fermentation (AAF), leaching, decoction and aging stage [5]. During the process, it produces many chemical compositions such as organic acids, amino acids, sugars and other bioactive compounds, which have benefit effects on human health [6,7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

et al. 2019

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Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.

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Section: Introductionmentioning

confidence: 99%

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

et al. 2019

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“…Multiple studies [1,3,4,26,27] provided complex and diverse results on the same topic. The determined compounds have different characteristics, geometry and symmetry.…”

Section: Resultsmentioning

confidence: 99%

“…Plants (fruits, vegetables, herbs, etc.) contain a wide variety of free radical scavenging molecules such as phenolic compounds (e.g., phenolic acids, flavonoids, quinones), nitrogen compounds (e.g., alkaloids, amines), vitamins and terpenoids [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Missing Data Calculation Using the Antioxidant Activity in Selected Herbs

Bálint

Jäntschi

2019

Symmetry

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In this paper, a model has been developed that can estimate the composition of the phenol compounds, based on censored data and the total equivalent antioxidant capacity (TEAC) measured by three different methods. A contingency of 32 plants was analyzed: total phenolic content (TPC), caffeic acid, p-coumaric acid, ferulic acid, neochlorogenic acid and TEAC. They were measured by three different methods: ABTS (2,20-azinobis-(3-ethylbenzthiazoline- 6-sulfonic acid)), DPPH (1,1-diphenyl-2-picrylhydrazyl radical) and FRAP (ferric reducing/antioxidant power). Five values of caffeic-, thirteen of p-coumaric-, seven of ferulic-, and nineteen neochlorogenic acids were missing. Due to the complexity of the compounds, data mining and computational methods are required to determine the missing data. The method developed for independent variables was used to estimate the missing data. The contingency was filled with the calculated values obtained with all alternatives. The performance of each approach is shown in the estimation and/or prediction of the phenolic composition compared to the approaches used. The results indicated a strong correlation and mutual influence between the data analyzed.

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“…accurate formulation for aromatic vinegar, it has a hundred years of mature, reliable production technology and quality control. What's more, Chinese literature has found that Hengshun aromatic vinegar contains 88.09% water and volatile matter and 11.91% solid matter (w/v), and is rich in organic acids, sugar, protein, amino acids and other aromatic ingredients, which largely affect its taste characteristics and organoleptic quality (Zhao et al, 2018). The effective components in it are relatively abundant and stable through the fingerprint analysis and amino acid analysis.…”

Section: Discussionmentioning

confidence: 99%

“…During the brewing process, aromatic vinegar produces many bioactive compounds, such as organic acids, amino acids and phenolic compounds, which play important roles in antioxidant activities (Zhang et al, 2019). In addition, polyphenols, flavonoids, and melanoidins were found in Hengshun aromatic vinegar, which play crucial roles in diseases prevention and contribute benefits to human health (Zhao et al, 2018;Duan et al, 2019). Studies have also showed that the alkylpyrazine named ligustrazine was found as a bioactive compound in Hengshun aromatic vinegar, which has the health effects such as reducing blood pressure, promoting blood circulation and removing stasis, improving coronary heart disease, thrombolytic therapy and liver protection (Xu et al, 2011b;Chen et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

Hepatoprotective Effect and Molecular Mechanisms of Hengshun Aromatic Vinegar on Non-Alcoholic Fatty Liver Disease

Zhu¹,

Guan

Tan

et al. 2020

Front. Pharmacol.

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Aromatic vinegar with abundant bioactive components can be used as a food additive to assist the treatment of various diseases. However, its effect on non-alcoholic fatty liver disease (NAFLD) is still unknown. The purpose of this study was to investigate the mechanism of Hengshun aromatic vinegar in preventing NAFLD in vivo and in vitro. Aromatic vinegar treatment was applied to rats fed with a high-fat diet (HFD) and HepG2 cells challenged with palmitic acid (PA). Our results showed that aromatic vinegar markedly improved cell viabilities and attenuated cell damage in vitro. The levels of TC, TG, FFA, AST, ALT, and malondialdehyde (MDA) in HFD-induced rats were significantly decreased by aromatic vinegar. Mechanism investigation revealed that aromatic vinegar markedly up-regulated the level of silent information regulator of transcription 1 (Sirt1), and thereby inhibited inflammation of the pathway through down-regulating the expressions of high mobility group box 1, toll-likereceptor-4, nuclear transcription factor-κB, tumor necrosis factor receptor-associated factor-6, and inflammatory factors. Aromatic vinegar simultaneously increased the expression of farnesoid X receptor and suppressed expressions of lipogenesis related proteins, including fatty acid synthase, acetyl-CoA carboxylase-1, sterol regulatory element binding transcription factor 1, and stearoyl-CoA desaturase-1. These results were further validated by knockdown of Sirt1 using siRNAs silencing in vitro. In conclusion, Hengshun aromatic vinegar showed protective effects against NAFLD by enhancing the activity of SIRT1 and thereby inhibiting lipogenesis and inflammation pathways, which is expected to become a new assistant strategy for NAFLD therapy in the future.

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Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

Cited by 35 publications

References 67 publications

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Missing Data Calculation Using the Antioxidant Activity in Selected Herbs

Hepatoprotective Effect and Molecular Mechanisms of Hengshun Aromatic Vinegar on Non-Alcoholic Fatty Liver Disease

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