The role of acetic acid on glucose uptake and blood flow rates in the skeletal muscle in humans with impaired glucose tolerance

Mitrou, Panagiota; Petsiou, Eleni; Papakonstantinou, Emilia; Maratou, Eirini; Lambadiari, Vaia; Dimitriadis, Panayiotis; Spanoudi, Filio; Raptis, Sotirios A.; Dimitriadis, George

doi:10.1038/ejcn.2014.289

Cited by 45 publications

(34 citation statements)

References 49 publications

(94 reference statements)

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“…The increases in PPG in the first hour following vinegar supplementation in this study was contrary to the lowering of first phase PPG by vinegar in healthy volunteers [23,24]. In a more recent study, vinegar consumption led only to a small reduction in arterial PPG of only around 6% over a 3-h period in a T2D population [37], whereas no effect in PPG was observed in IGT individuals [38]. The study in T2D however did observe a significant reduction in arterial plasma insulin and an increase in peripheral glucose uptake, despite no changes in blood flow, suggesting an improvement in insulin sensitivity.…”

Section: Human Dietary Intervention Trials Of Vinegar or Acetic Acid contrasting

confidence: 93%

“…The study in T2D however did observe a significant reduction in arterial plasma insulin and an increase in peripheral glucose uptake, despite no changes in blood flow, suggesting an improvement in insulin sensitivity. In contrast, other studies have shown vinegar to increase blood flow in nondiabetic, impaired glucose-tolerant individuals [38] and in nondiabetic postmenopausal women [39]. The lack of this effect in diabetics is probably indicative of their compromised peripheral vascular elasticity response.…”

Section: Human Dietary Intervention Trials Of Vinegar or Acetic Acid mentioning

confidence: 83%

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Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Lim

Henry

Haldar

2016

Molecular Nutrition Food Res

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Type 2 diabetes prevalence worldwide is increasing and the burden is particularly high in Asian countries. Identification of functional food ingredients to curb the rise of diabetes among various Asian population groups is warranted. Vinegar is widely consumed throughout Asia, where the principle bioactive component is acetic acid. This review has collated data from human intervention trials to show that vinegar consumption seems more effective in modulating glycemic control in normal glucose-tolerant individuals than in either type 2 diabetics or in those with impaired glucose tolerance. The molecular mechanisms by which vinegar can improve glycemic control have been presented using human, animal and cell culture data. These mechanisms include (i) activation of the free fatty acid receptor 2 (FFAR2) receptors localized in the enteroendocrine L-cells of the intestinal lumen, leading to increased glucagon like peptide 1 (GLP-1) secretion, (ii) increased 5'adenosine monophosphate-activated protein kinase (AMPK) activation, leading to increased fatty acid oxidation and decreased hepatic gluconeogenesis, (iii) lowering of free fatty acid in circulation, potentially leading to improved insulin sensitivity, (iv) increased blood flow to the peripheral tissues and (v) increased satiety, leading to lower food intake. The review also discusses why these mechanisms appear more effective in nondiabetics than in diabetics.

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Section: Human Dietary Intervention Trials Of Vinegar or Acetic Acid contrasting

confidence: 93%

Section: Human Dietary Intervention Trials Of Vinegar or Acetic Acid mentioning

confidence: 83%

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Lim

Henry

Haldar

2016

Molecular Nutrition Food Res

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“…In particular, we found that the increased acetic acid correlated with resistance to diabetes. Acetic acid, or vinegar, has been shown to improve insulin resistance and metabolic abnormalities during pre-diabetes in human clinical trials (Mitrou et al, 2015). Although we correlate the lack Figure 6 NOD mice given antibiotics carry a microbiota that produces fewer short-chain fatty acids.…”

Section: Discussionmentioning

confidence: 72%

“…The antibiotic-induced diabetes correlated with changes to the microbiome characterized by reduced diversity, enriched pathobionts, depletion of protective microbes and overall changes to the metagenome, including several gene clusters involved in metabolism. Similarly, we found that antibiotic treatment resulted in reduced microbial short-chain fatty acid (SCFA) metabolites, which are known to protect against diabetes (Al-Lahham et al, 2010;Mitrou et al, 2015). Finally, to try and overcome the diabetogenic effects of the microbiome, we administered VSL#3 probiotics to NOD mice and found they had no effect on diabetes onset due to their poor colonization of the gut.…”

Section: Introductionmentioning

confidence: 99%

Prolonged antibiotic treatment induces a diabetogenic intestinal microbiome that accelerates diabetes in NOD mice

Brown

Godovannyi

Ma³

et al. 2015

The ISME Journal

143

110

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Accumulating evidence supports that the intestinal microbiome is involved in Type 1 diabetes (T1D) pathogenesis through the gut-pancreas nexus. Our aim was to determine whether the intestinal microbiota in the non-obese diabetic (NOD) mouse model played a role in T1D through the gut. To examine the effect of the intestinal microbiota on T1D onset, we manipulated gut microbes by: (1) the fecal transplantation between non-obese diabetic (NOD) and resistant (NOR) mice and (2) the oral antibiotic and probiotic treatment of NOD mice. We monitored diabetes onset, quantified CD4+T cells in the Peyer's patches, profiled the microbiome and measured fecal short-chain fatty acids (SCFA). The gut microbiota from NOD mice harbored more pathobionts and fewer beneficial microbes in comparison with NOR mice. Fecal transplantation of NOD microbes induced insulitis in NOR hosts suggesting that the NOD microbiome is diabetogenic. Moreover, antibiotic exposure accelerated diabetes onset in NOD mice accompanied by increased T-helper type 1 (Th1) and reduced Th17 cells in the intestinal lymphoid tissues. The diabetogenic microbiome was characterized by a metagenome altered in several metabolic gene clusters. Furthermore, diabetes susceptibility correlated with reduced fecal SCFAs. In an attempt to correct the diabetogenic microbiome, we administered VLS#3 probiotics to NOD mice but found that VSL#3 colonized the intestine poorly and did not delay diabetes. We conclude that NOD mice harbor gut microbes that induce diabetes and that their diabetogenic microbiome can be amplified early in life through antibiotic exposure. Protective microbes like VSL#3 are insufficient to overcome the effects of a diabetogenic microbiome.

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“…It has been reported that the reduction of postprandial glucose affected by vinegar in high GI meals is not observed for low GI meals (Liatis et al., ). However, vinegar ingestion with both high‐ and even low‐GI meals does improve insulin sensitivity, independent of blood glucose level, as glucose uptake was enhanced after both meal types when vinegar was also ingested (Mitrou et al., ). Indeed, even the improvement by vinegar consumption of insulin sensitivity alone is noteworthy, particularly in insulin‐resistant (prediabetic) subjects, as trials have demonstrated that slowing the progression to diabetes in high‐risk individuals and improving their insulin sensitivity may increase the probability that such individuals may revert to a normal, glucose‐tolerant state over time (Johnston & Gaas, ).…”

Section: Beneficial Effects Of Aab‐fermented Productsmentioning

confidence: 99%

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Lynch

Zannini

Wilkinson

et al. 2019

Comp Rev Food Sci Food Safe

149

139

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Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of substrates into products, which are of importance in the food and beverage industry and beyond; the most well‐known of which is the oxidation of ethanol into acetic acid. Here, a comprehensive review of the physiology of AAB is presented, with particular emphasis on their importance in the production of vinegar and fermented beverages. In addition, particular reference is addressed toward Gluconobacter oxydans due to its biotechnological applications, such as its role in vitamin C production. The production of vinegar and fermented beverages in which AAB play an important role is discussed, followed by an examination of the literature relating to the health benefits associated with consumption of these products. AAB hold great promise for future exploitation, both due to increased consumer demand for traditional fermented beverages such as kombucha, and for the development of new types of products. Further studies on the health benefits related to the consumption of these fermented products and guidelines on assessing the safety of AAB for use as microbial food cultures (starter cultures) are, however, necessary in order to take full advantage of this important group of microorganisms.

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The role of acetic acid on glucose uptake and blood flow rates in the skeletal muscle in humans with impaired glucose tolerance

Cited by 45 publications

References 49 publications

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Vinegar as a functional ingredient to improve postprandial glycemic control—human intervention findings and molecular mechanisms

Prolonged antibiotic treatment induces a diabetogenic intestinal microbiome that accelerates diabetes in NOD mice

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

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