Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation<i>in Vitro</i>and in Mouse Skin

Nishidai, Shoko; Nakamura, Yoshimasa; Torikai, Koji; Yamamoto, Mie; Ishihara, Nobuhiro; Mori, Hirotaka; Ohigashi, Hajime

doi:10.1271/bbb.64.1909

Cited by 83 publications

(71 citation statements)

References 16 publications

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“…Thus, the higher efficacy of coconut water vinegar than tomato vinegar may be accounted for by the difference in starting material [25–27] and the longer duration of treatment. The microbial strains used for the vinegar fermentation may also contribute to the observed difference in the bioactivities of these vinegars [17], but this requires further study. As coconut water vinegar ameliorated the body weight and serum lipid profile of the obese subjects, regulation of adipogenesis, inflammation, and the gut microbial population were further investigated to understand the possible regulation of coconut water vinegar in obese subjects.…”

Section: Discussionmentioning

confidence: 99%

“…Vinegar has been reported to possess various bioactivities, including anti-bacterial, anti-obesity, anti-insulin resistance, and anti-tumour effects [16]. However, the bioactivities and health benefits of vinegar may vary owing to the different origins of the carbohydrate and the microbes used during the fermentation process [17]. Coconut water was reported to activate lipid metabolism and to have an anti-inflammatory effect [14].…”

Section: Introductionmentioning

confidence: 99%

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

Mohamad

Yeap

Kỳ

et al. 2017

Food & Nutrition Research

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Obesity has become a serious health problem worldwide. Various types of healthy food, including vinegar, have been proposed to manage obesity. However, different types of vinegar may have different bioactivities. This study was performed to evaluate the anti-obesity and anti-inflammatory effects of coconut water vinegar on high-fat-diet (HFD)-induced obese mice. Changes in the gut microbiota of the mice were also evaluated. To induce obesity, C57/BL mice were continuously fed an HFD for 33 weeks. Coconut water vinegar (0.08 and 2 ml/kg body weight) was fed to the obese mice from early in week 24 to the end of week 33. Changes in the body weight, fat-pad weight, serum lipid profile, expression of adipogenesis-related genes and adipokines in the fat pad, expression of inflammatory-related genes, and nitric oxide levels in the livers of the untreated and coconut water vinegar-treated mice were evaluated. Faecal samples from the untreated and coconut water vinegar-treated mice (2 ml/kg body weight) were subjected to 16S metagenomic analysis to compare their gut microbiota. The oral intake of coconut water vinegar significantly (p < 0.05) reduced the body weight, fat-pad weight, and serum lipid profile of the HFD-induced obese mice in a dose-dependent manner. We also observed up-regulation of adiponectin and down-regulation of sterol regulatory element-binding protein-1, retinol-binding protein-4, and resistin expression. The coconut water vinegar also reduced HFD-induced inflammation by down-regulating nuclear factor-κB and inducible nitric oxide synthase expression, which consequently reduced the nitric oxide level in the liver. Alterations in the gut microbiota due to an increase in the populations of the Bacteroides and Akkermansia genera by the coconut water vinegar may have helped to overcome the obesity and inflammation caused by the HFD. These results provide valuable insights into coconut water vinegar as a potential food ingredient with anti-obesity and anti-inflammatory effects.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Mohamad

Yeap

Kỳ

et al. 2017

Food & Nutrition Research

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“…Observa-se a presença de poucos estudos avaliando a capacidade antioxidante de vinagres (NISHIDAI et al, 2000), ressaltando-se que a composição química deste está relacionada com a qualidade, a tecnologia e a matéria-prima utilizada na sua elaboração MIELE, 1998). Como poucos trabalhos abordam o vinagre sob o ponto de vista nutricional, o presente trabalho objetivou identificar alguns padrões de identidade e qualidade de vinagres, bem como quantificar a presença de compostos fenólicos totais, como parâmetros nutricionais importantes em vinagres produzidos a partir de frutas e vegetais, comparando-os com vinagres de vinho.…”

Section: Extrato Seco Totalunclassified

“…Ressaltase que o vinagre de arroz analisado não é oriundo de arroz integral (não polido), e sim de arroz polido, o que diminui o seu valor nutricional e principalmente o conteúdo de polifenóis totais. Nishidai et al (2000) determinaram o teor de polifenóis totais de extratos (à base de acetato de etila) de diferentes tipos de vinagres e observaram que o valor encontrado para o vinagre produzido a partir de arroz não polido (112 mg.100 mL -1 de extrato) foi quase duas vezes superior ao encontrado no vinagre de arroz polido (64 mg 100.mL -1 de extrato). Vale ressaltar que Nishidai et al (2000) trabalharam com extratos de vinagres produzidos à base de acetato de etila.…”

Section: Açúcares Redutores Pelo Método Do Adnsunclassified

“…Nishidai et al (2000) determinaram o teor de polifenóis totais de extratos (à base de acetato de etila) de diferentes tipos de vinagres e observaram que o valor encontrado para o vinagre produzido a partir de arroz não polido (112 mg.100 mL -1 de extrato) foi quase duas vezes superior ao encontrado no vinagre de arroz polido (64 mg 100.mL -1 de extrato). Vale ressaltar que Nishidai et al (2000) trabalharam com extratos de vinagres produzidos à base de acetato de etila. No presente trabalho, trabalhou-se com as amostras de vinagre sem nenhum tipo de extração com álcool e/ou concentração das amostras, uma vez que se pretendeu conhecer a composição química das amostras da forma como elas são comercializadas no mercado.…”

Section: Açúcares Redutores Pelo Método Do Adnsunclassified

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Padrões de identidade e qualidade de fermentados acéticos comerciais de frutas e vegetais

Marques¹,

Spinosa²,

Fernandes³

et al. 2010

Ciênc. Tecnol. Aliment.

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Modulation effects of black‐vinegar‐based supplement against a high‐fat dietary habit: antiobesity/hypolipidemic, antioxidative, and energy‐metabolism effects

Liu

Chou

et al. 2020

J Sci Food Agric

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BACKGROUND An imbalanced fat or excess energy intake always results in obesity and increased serum/liver lipids, thus leading to metabolic syndromes. Given the bioactive components in black vinegar (BV), such as branched amino acids, phenolic profile, and mineral contents, we investigated the antiobesity effects of BV‐based supplements in rats fed a high‐fat diet (HFD). RESULTS HFD (30% fat, w/w) feeding increased (P < 0.05) body weight, weight gains, weights of livers and mesenteric, epididymal, and perirenal adipose tissues, and serum/liver triglyceride levels relative to those of rats fed a normal diet (4% fat, w/w; CON). These increased values were ameliorated (P < 0.05) by supplementing with BV‐based supplements but were still higher (P < 0.05) than those of CON rats. The increased areas of perirenal adipocytes in rats fed with an HFD were also decreased (P < 0.05) by supplementing with BV‐based supplements, which might result from an upregulation (P < 0.05) of 5′‐adenosine monophosphate‐activated protein kinase (AMPK), carnitine palmitoyltransferase‐1 (CPT1), and uncoupling protein‐2 (UCP2) in the perirenal adipose tissues. A similar effect was observed for AMPK, peroxisome proliferator‐activated receptor alpha, retinoid X receptor alpha, CPT1, and UCP2 gene and protein levels in livers (P < 0.05). Generally, BV‐based supplements increased the fecal triglyceride, cholesterol, and bile acid levels of rats fed with an HFD, which partially contribute to the lipid‐lowering effects. Furthermore, BV‐based supplements increased (P < 0.05) hepatic Trolox equivalent antioxidant capacity and lowered (P < 0.05) serum/liver thiobarbituric acid reactive substances values in HFD‐fed rats. CONCLUSION In a chronic high‐fat dietary habit, the food‐grade BV‐based supplement is a good daily choice to ameliorate obesity and its associated comorbidities. © 2020 Society of Chemical Industry

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Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidationin Vitroand in Mouse Skin

Cited by 83 publications

References 16 publications

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

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

Padrões de identidade e qualidade de fermentados acéticos comerciais de frutas e vegetais

Modulation effects of black‐vinegar‐based supplement against a high‐fat dietary habit: antiobesity/hypolipidemic, antioxidative, and energy‐metabolism effects

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