Comparison of in vivo toxicity, antioxidant and immunomodulatory activities of coconut, nipah and pineapple juice vinegars

Abstract

Overall, the data suggested that not all vinegar samples cause acute and sub-chronic toxicity in vivo. Moreover, the in vivo immunity and organ antioxidant levels were enhanced, to varying extents, by the phenolic acids present in the vinegars. The results obtained in this study provide appropriate guidelines for further in vivo bioactivity studies and pre-clinical assessments of vinegar consumption. © 2017 Society of Chemical Industry.

Dietary coconut water vinegar for improvement of obesity-associated inflammation in high-fat-diet-treated mice

“…Activation of the expression of both Glut4 and adiponectin by the coconut water vinegar treatment may help to increase the translocation and uptake of glucose in obese mice [35], increase lipid metabolism in the liver [29], and thus contribute to less lipid accumulation. Acetic acid is a major active ingredient in coconut water vinegar [18]. A previous study reported that the administration of acetic acid suppresses lipogenesis via the activation of the AMP-activated protein kinase K pathway during the metabolism of acetic acid [33].…”

“…A previous study reported that gallic and vanillic acids are major polyphenolic acids in vinegar [40]. Similarly to another type of vinegar, coconut water vinegar also contains gallic and vanillic acids [18]. Gallic and vanillic acids have been reported to have antioxidant, anti-inflammatory [41,42], hypolipidaemic, and liver-protective effects on HFD-induced obese rat models [42,43].…”

“…In summary, this study showed that coconut water vinegar, which contains acetic acid, gallic acid, and vanillic acid [18], possesses anti-obesity, hypolipidaemic, and anti-inflammatory effects. This effect may have contributed to the regulation of expression of adipogenic transcription factors, adipokines, glucose transporter, and inflammatory mediators.…”

“…It first underwent anaerobic fermentation with Saccharomyces cerevisiae 7013 INRA (MARDI Culture Collection Centre, Serdang, Malaysia) at room temperature for 7–10 days to produce alcohol. The alcohol was then further fermented with Acetobacter acetii vat Europeans (MARDI Culture Collection Centre, Malaysia) at room temperature under aerobic conditions for 4 weeks to produce coconut water vinegar that standardises to 7.0 ± 1.0% acetic acid detected by reverse-phase chromatography [18]. Then, the coconut water vinegar was stored in a stainless-steel container for 30 days for the maturation process.…”

“…Finally, the matured coconut water vinegar was filtered using a 1 mm pore size stainless-steel strainer, diluted to 4% acidity and stored in a glass bottle at 4°C until used. Gallic acid (97.05 ± 2.43 µg/ml), vanillic acid (107.78 ± 4.67 µg/ml), and 4-hydroxybenzoic acid (77.48 ± 2.11 µg/ml) were detected in the coconut water vinegar [18]. …”