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

Abstract

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

Health Promoting Properties of Cereal Vinegars

“…Total mean amino acid content (g/L) in TDMVs 13.1, in FMVs 6.2, in SBrVs 12.0, in ZAVs 8.8, and in SAVs 7.6 [16]. More than 1.8 g/100 g of bioactive branched amino acids (leucine, isoleucine, and valine) in freeze-dried black vinegar powder [15].…”

“…RV (unpolished, black), SAVs, SoV, BrV, BaV, SBB, KuV, ZAVs (traditional, industrial, aged and non-aged), XFV, ZAV extract (5:15 in ethanol) [9,15,[17][18][19]22,28,[30][31][32][33][34][35][36] p-hydroxybenzoic acid (p-HBA)…”

“…Several studies have also investigated the effects of black vinegar against metabolic illnesses in vivo. For example, black vinegar powder (BVP) is abundant in essential and hydrophobic amino acids (Table 1), catechin, chlorogenic acid, and minerals (K, Mg, Mn, Se), and has a considerable AC, as shown by Liu et al [15]. Supplementation with BVP was found to increase the hepatic AC and lower the serum/liver thiobarbituric acid reactive substance values (TBARS lipid oxidation AC assay) in high-fat diet-fed rats [15].…”

“…There are several potential mechanisms proposed for the regulation of lipid metabolism by vinegar and acetic acid. The first is the inhibition of cholesterol formation and lipo-genesis in liver by acetic acid and vinegar through the activation of the AMPK pathway, as several in vivo studies have proposed [15,90,106]. Acetic acid is a building block in the synthesis of acetyl-coenzyme A (acetyl-CoA), during which adenosine triphosphate (ATP) is consumed, and adenosine monophosphate (AMP) is produced.…”

“…The taste of black vinegars is milder and less sour than common RVs. The red Chinese RVs are stronger and owe their pigmentation and special organoleptic characteristics to the red mold M. purpureus that is involved in their manufacturing [2,15].…”