Liquid state fermentation vinegar enriched with catechin as an antiglycative food product

Wu, Qian; Min, Yaoyao; Xiao, Jinsong; Feng, Nianjie; Chen, Yuanyuan; Luo, Qing; Zhou, Mengzhou; Li, Dongsheng; Hu, Zhongli; Wang, Chao

doi:10.1039/c8fo01892h

Cited by 25 publications

(19 citation statements)

References 42 publications

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“…For instance, green tea catechins can be used in nutraceuticals for body-weight management [ 21 ]. Wu et al [ 22 ] reported that catechin incorporated into fermented vinegar may lower the risk of diabetes, which was due to its strong inhibition of the diabetes-related metabolic enzymes. Therefore, catechins can exert their nutritional and health value by inhibiting the activity of some disease-related enzymes.…”

Section: Introductionmentioning

confidence: 99%

Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism

Zhu

Pan

et al. 2021

Foods

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Epicatechin gallate (ECG) is one of the main components of catechins and has multiple bioactivities. In this work, the inhibitory ability and molecular mechanism of ECG on XO were investigated systematically. ECG was determined as a mixed xanthine oxidase (XO) inhibitor with an IC50 value of 19.33 ± 0.45 μM. The promotion of reduced XO and the inhibition of the formation of uric acid by ECG led to a decrease in O2− radical. The stable ECG–XO complex was formed by hydrogen bonds and van der Waals forces, with the binding constant of the magnitude of 104 L mol−1, and ECG influenced the stability of the polypeptide skeleton and resulted in a more compact conformation of XO. Computational simulations further characterized the binding characteristics and revealed that the inhibitory mechanism of ECG on XO was likely that ECG bound to the vicinity of flavin adenine dinucleotide (FAD) and altered the conformation of XO, hindering the entry of substrate and the diffusion of catalytic products. ECG and allopurinol bound to different active sites of XO and exerted a synergistic inhibitory effect through enhancing their binding stability with XO and changing the target amino acid residues of XO. These findings may provide a theoretical basis for the further application of ECG in the fields of food nutrition and functional foods.

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Section: Introductionmentioning

confidence: 99%

Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism

Zhu

Pan

et al. 2021

Foods

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“…LSF has a short fermentation time, high yield and low cost compared with SSF (Wu et al, 2019). Of the above four kinds of vinegar, only FYMV uses LSF, while others use SSF (Chen et al, 2019). Due to the diversity of raw materials and production technology of vinegar, the characteristic aroma substances of vinegars from different producing areas and brands are very different.…”

Section: Introductionmentioning

confidence: 99%

“…LSF is microbial cultures grown on a system with high water content (Zieliński et al., 2019). LSF has a short fermentation time, high yield and low cost compared with SSF (Wu et al, 2019). Of the above four kinds of vinegar, only FYMV uses LSF, while others use SSF (Chen et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Characterization and identification of different Chinese fermented vinegars based on their volatile components

Liu

et al. 2021

J. Food Biochem.

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In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate analysis including principal component analysis and partial least squaresdiscriminant analysis (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, analysis of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technology). Practical applications Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition. We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant analysis models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.

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“…Humans are exposed to AGEs in two ways, via endogenous AGEs generated from abnormal glucose metabolism or lipid peroxidation or via exogenous AGEs from various foods that they consume daily. Exogenous AGEs can enter the bloodstream and grow in the body ( 4 ). The AGEs accumulated in the body can increase oxidative stress, activate nuclear factor-κB, further inducing various cytokines and growth factors.…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

Feng

Shen

et al. 2021

Front. Nutr.

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The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.

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Liquid state fermentation vinegar enriched with catechin as an antiglycative food product

Abstract: Catechin, a natural antiglycative agent, was incorporated into fermented vinegar, and has high potential to lower the risk of diabetes.

Cited by 25 publications

References 42 publications

Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism

Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism

Characterization and identification of different Chinese fermented vinegars based on their volatile components

Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin

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