Induction of apoptosis in human leukemia cells by naturally fermented sugar cane vinegar (kibizu) of Amami Ohshima Island

Abstract

Naturally fermented vinegar such as Kibizu (sugar cane vinegar in Amami Ohshima, Japan), Kurozu (black rice vinegar in Kagoshima, Japan), Kouzu (black rice vinegar in China) and red wine vinegar in Italy had potent radical-scavenging activity analyzed by DPPH method. For the elucidation of food factor for cancer prevention contained in naturally fermented vinegar, the induction of apoptosis in human leukemia cell HL-60 was investigated with sugar cane vinegar Kibizu. Fraction eluted by 40% methanol from Amberlite XAD 2 chromatography of sugar cane vinegar showed potent radical scavenging activity. The fraction also showed the activity repressing growth of typical human leukemia cells such as HL-60, THP-1, Molt-4, U-937, Jurkat, Raji and K-562. On the other hand, the fraction did not have any growth inhibition activity against human fetal lung cell TIG-1. The most potent radical-scavenging activity and the growth repression activity of the leukemia cell were observed in the same chromatographic fraction of methanol 40%. From cell sorting FACS analyses, electron microscopic observations and cytochemical staining of chromatin and nuclear segments in human leukemia cell HL-60 treated with the active fraction, it was concluded that apoptosis was induced in the leukemia cell by the fraction of sugar cane vinegar and resulted in the repression of growth of the human leukemia cells. Chromatographic fraction of sugar cane juice eluted by 20% methanol showed potent activities of radical-scavenging and growth repression of HL-60. These results led us the consideration that active components in sugar cane juice could be converted to more lipophilic compounds with activity to induce apoptosis in HL-60 by microbial fermentation with yeast and acetic acid bacteria.

Intake of Vinegar Beverage Is Associated with Restoration of Ovulatory Function in Women with Polycystic Ovary Syndrome

“…For more than 2000 years, vinegar has been used to season and preserve foods, heal wounds, treat infections (Entani et al 1998;Sengun and Karapinar 2004), prevent cardiovascular disease (Kondo et al 2001;Honsho et al 2005), and suppress tumor formation (Mimura et al 2004;Nanda et al 2004). It has been suggested that vinegar reduces the glucose response to a carbohydrate load in subjects with insulin resistance and healthy adults (Carol et al 2004).…”

“…The most important component of vinegar is acetic acid together with small amounts of vitamins, mineral salts, and amino acids. Although vinegar is mainly used for cooking, it is considered to have several effects such as antibacterial (Entani et al 1998;Sengun and Karapinar 2004), cardiovascular protection (Kondo et al 2001;Honsho et al 2005), and antitumor properties (Mimura et al 2004;Nanda et al 2004). Recent studies have shown that intake of vinegar with or after a meal can reduce the post-prandial glucose level (Johnston et al 2004;Östman et al 2005).…”

Kibizu concentrated liquid suppresses the accumulation of lipid droplets in 3T3-L1 cells

“…The different results likely arise from different sources, fermentation processes, and/or quantity of active components in Kibizu as compared to Kurozu. Furthermore, Mimura et al reported that the lipophilic fraction of Kibizu extracted with 40 % methanol showed potent radical-scavenging and growth inhibition in leukemia cells (Mimura et al 2004). In agreement with those previous results, we also observed strong suppression of lipid accumulation in n-butanol-or diethyl ether-extracted Kibizu fractions, suggesting that similar lipophilic or hydrophobic active components are responsible for these activities.…”

Microbial diversity and their roles in the vinegar fermentation process

“…In addition, SAV is produced from barley, mille, wheat, bran, sorghum, and buckwheat by spontaneous fermentation and SSF. More than 45 compounds are detected in SAV, of which 13 compounds have not been previously reported in other Ghosh et al (2012), Kocher et al (2006), Mimura et al (2004), Giudici (2009), Wu et al (2012b) Starter culture fermentation It increases the safety, the stability, and the efficiency of the process; it reduces production losses caused by uncontrolled fermentation, eliminating undesired features; shortens the fermentation process and reduces the risk of fermentation failure.…”