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Effect of vinegar supplementation on patients with esophageal lesions lightly stained with Lugol’s iodine solution:Prospective single-centre trial

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World Journal of Gastrointestinal Endoscopy 2024年第5期16卷 259-272页

作者： Yuan Gao Lian-Song Ye Xu Li Bin Yu Ke Liao Jia Xie Jiang Du Qiong-Ying Zhang Bing Hu Department of Gastroenterology and Hepatology Digestive Endoscopy Medical Engineering Research LaboratoryWest China HospitalMed-X Center for MaterialsSichuan UniversityChengdu 610041Sichuan ProvinceChina Design Measurement and Evaluation(CBDME)Department of Clinical Research ManagementWest China HospitalSichuan UniversityChengdu 610041Sichuan ProvinceChina Institute for Disaster Management and Reconstruction Sichuan University-The Hong Kong Polytechnic UniversityChengdu 610065Sichuan ProvinceChina West China School of Public Health and West China Fourth Hospital Sichuan UniversityChengdu 610044Sichuan ProvinceChina Precision Medicine Research Center West China HospitalSichuan UniversityChengdu 610041Sichuan ProvinceChina

BACKGROUND Esophageal chromoendoscopy with iodine solution is important for detecting early esophageal *** effect of routine treatment for lesions lightly stained with Lugol’s iodine solution is limited,and the addition of natural substances to a regular diet is becoming increasingly *** has antitumor effects as reported in previous *** To evaluate whether vinegar supplementation could improve the prognosis of patients with lightly stained esophageal *** prospective single-centre trial included consecutive patients with lightly stained lesions between June 2020 and April *** in the experimental group received increased amounts of vinegar for 6 *** primary outcome of the study was the clinical therapeutic *** related to vinegar ingestion and adverse events were also recorded in *** A total of 166 patients were included in the final *** was no significant difference in the baseline data between the two ***-to-treat(ITT)analysis demonstrated that the rates at which endoscopic characteristics improved were 33.72%in the experimental group and 20.00%in the conventional group(P=0.007);and the rates at which biopsy pathology improved were 19.77%and 8.75%,respectively(P=0.011).Additional vinegar consumption had a statistically protective effect on the rate at which endoscopic characteristics improved[hazard ratio(HR)_(ITT)=2.183,95%CI:1.183-4.028;HR_(per-protocol(PP))=2.307,95%CI:1.202-4.426]and biopsy pathology improved(HR_(ITT)=2.931,95%CI:1.212-7.089;HR_(PP)=3.320,95%CI:1.295-8.507).No statistically significant effect of increased vinegar consumption on preventing high-grade intraepithelial neoplasia or early cancer was observed(HR_(ITT)=0.382,95%CI:0.079-1.846;HRPP=0.382,95%CI:0.079-1.846).The subgroup analyses indicated that the overall therapeutic improvement of endoscopic characteristics and biopsy pathology seemed more obvious in older(age>60)male patients w

关键词： Chromoendoscopy Esophageal squamous epithelium vinegar Atypical hyperplasia Prognosis

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Evaluation of the antioxidant property and effects in Caenorhabditis elegans of Xiangxi flavor vinegar,a Hunan local traditional vinegar

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2017年第4期18卷 324-333页

作者： Run-ting HUANG Qing HUANG Gen-liang WU Chun-guang CHEN Zong-jun LI College of Food Science and Technology Hunan Agricultural University Changsha 410128 China

Xiangxi flavor vinegar（XV） is one of Hunan Province＇s traditional fermented *** is produced from herb,rice,and spring water with spontaneous liquid-state fermentation *** this study,we investigated the antioxidant property of XV by analyzing its antioxidant compounds,its free radical scavenging property in vitro and in vivo,and its effects on antioxidant enzyme activity and apoptosis in Caenorhabditis *** results showed that XV is rich in *** particular,ligustrazine reached 6.431 μg/*** in vitro 2,2-diphenyl-1-picrylhydrazyl free radical（DPPH＊）,hydroxyl radical（＊OH）,and superoxide anion radical（O2^（＊-）） scavenging rates of XV were 95.85%,97.22%,and 63.33%,*** reactive oxygen species（ROS） content in XV-treated *** decreased significantly（P0.01） compared to the control *** peroxidase（GSH-Px）,superoxide dismutase（SOD）,and catalase（CAT） activities were remarkably increased（P0.01） in *** after XV *** addition,XV could upreguiate CED-9 protein expression and downreguiate CED-3 protein expression in *** results prove that XV is rich in antioxidants and scavenges radicals in vitro *** inhibits apoptosis in *** probably by scavenging ROS and increasing the activities of its antioxidant enzymes.

关键词： vinegar Antioxidant Free radical scavenging property Caenorhabditis elegans Antioxidant enzyme Reactive oxygen species (ROS) Apoptosis

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Supplemental Feeding of Laying Hens with Wood vinegar to Decrease the Ratio of n-6 to n-3 Fatty Acids in Eggs

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Chemical Research in Chinese Universities 2019年第6期35卷 983-989页

作者： ZHAO Nan XIN Hua LI Zhanchao WANG Ziming ZHANG Lening Department of Thoracic Surgery China-Japan Union Hospital of Jilin UniversityChangchun 130031P.R.China College of Chemistry Jilin UniversityChangchun 130012P.R.China

A balanced ratio of fatty acids n-6 to n-3 in chicken eggs is important for health and to help prevent and manage obesity and other ***,fish oil or flax seed has been utilized as feed additives to decrease the ratio of n-6 to n-3(n-6:n-3)fatty acids in *** hull of spina date seed(HSDS)is a common agricultural waste product in China,from which wood vinegar(HSDSWV)may be *** study evaluated HSDSWV as a sup-plement in hen feeds to improve the quality of eggs and decrease the ratio of fatty acids n-6:*** was obtained via carbonization,and *** concentrations(nil to 0.5%)of HSDSWV were prepared and fed to 6 hen groups,respectively,for 50 *** fatty acids of the hen’s egg yolks were analyzed by gas chromatography/electron ionization-mass spectrometry(GC/EI-MS)in the selected ion monitoring(SIM)*** 0.2%HSDSWV resulted in the best egg yolk quality,with a lower percentage of linoleic acid(C18:2n6)and higher percentages of cis-5,8,11,14,17-eicosapentaenoic acid(C20:5n3)and cis-4,7,10,13,16,19-docosahexaenoic acid(C22:6n3),and thus a lower n-6:n-3 ratio compared with the other HSDSWV *** addition,the eggs contained higher levels of yolk fat and egg yolk than the controls *** conclusion,to modify the fatty acid composition of hens’eggs and obtain a balanced ratio of n-6:n-3,0.2%HSDSWV may be considered suitable as a dietary supplement in hens’feed.

关键词： Gas chromatography/electron ionization-mass spectrometry(GC/EI-MS) Hull of spina date seed Wood vinegar n-3 fatty acid n-6 fatty acid

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Butyltin compounds in vinegar collected in Beijing:Species distribution and source investigation

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Science China Chemistry 2012年第2期55卷 323-328页

作者： CUI ZongYan ZHANG KeGang ZHOU QunFang LIU JiYan JIANG GuiBin State Key Laboratory of Environmental Chemistry and Ecotoxicology Research Center for Eco-Environmental Sciences Chinese Academy of SciencesBeijing 100085China

Forty-eight vinegar samples including white vinegar, rice vinegar and mature vinegar were collected from several markets in Beijing. Butyltin compounds were determined by headspace solid-phase microextraction coupled with gas chromatography and flame photometric detector after in situ ethylation with sodium tetraethylborate. Butyltin species were detected in sixteen vinegar samples and ranged from 0.012 to 14.10 lag Sn L 1. The detection rate of white vinegar is higher than that of rice vinegar and mature vinegar. vinegar samples with relatively high butyltin concentration (〉1.5 μg Sn L-1) were those stored in plastic bags, indicating that the plastic bag was one of the possible sources of butyltin contamination. This was further confirmed by the leaching experiments of three selected plastic bags, and monobutyltin was detected in the leaching solvents. According to the estimation, the average daily intake of total butyltin compounds through vinegar consumption is about 0.04 ng Sn/kg b.w., much lower than the Tolerable Daily Intake (TDI) of 100 ng Sn/kg b.w. set by the European Food Safety Authority (EFSA).

关键词： butyltin compounds vinegar headspace solid-phase microextraction gas chromatography-flame photometric detection

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Characterization of Five Kinds of Wood vinegar Obtained from Agricultural and Forestry Wastes and Identification of Major Antioxidants in Wood vinegar

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Chemical Research in Chinese Universities 2019年第1期35卷 12-20页

作者： LI Zhanchao ZHANG Zhiquan WU Lijie ZHANG Hanqi WANG Ziming College of Chemistry Jilin UniversityChangchun 130012P.R.China College of Chinese Materia Media Tianjin University of Traditional Chinese Medicine Tianjin 300193P.R.China

Wood vinegar(WV)has a powerful antioxidant activity,but it is unclear which components are responsible for the antioxidant *** the present study,the double-column retention index qualitative method was used for the identification of the major components in five kinds of W7 And the major antioxidants of wood vinegar were accurately identified with the aid of Pearson product-moment correlation coefficients and authentic standard samples. Our results demonstrate that phenolic compounds are mainly responsible for the powerful antioxidant activity. 2,6-Dimethoxyphenol is the most powerful antioxidant in WV.2-Methoxyphenol and 3-methyl-1,2-cyclopentanedioue also have an important influence on the antioxidant activity of *** results suggest that the contents of 2-methoxyphenol,2,6-dimethoxyphenol and 3-methyl-1,2-cyclopentanedione should act as the criteria for evaluating the antioxidant activity of *** work will provide useful information for WV's application in the fields of food and medicine as antioxidants.

关键词： Antioxidant activity 2,6-Dimethoxyphenol 3-Methyl-1,2-cyclopentanedione 2-Methoxyphenol Retention index Wood vinegar

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Production of vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso

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Food and Nutrition Sciences 2023年第1期14卷 26-37页

作者： Assiètta Ouattara Marius K. Somda Cheik A. T. Ouattara Yerobessor Dabiré Mahamadi Nikiéma Alfred S. Traoré Aboubakar S. Ouattara Laboratoire de Microbiologie et de Biotechnologies Microbiennes (LAMBM) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Laboratoire de Biochimie Biotechnologie Technologie Alimentaire et Nutrition (LABIOTAN) Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN) Département de Biochimie et Microbiologie Université Joseph Ki-Zerbo Ouagadougou Burkina Faso Université de Fada N’Gourma Institut Supérieur du Développement Durable (ISDD) Fada N’Gourma Burkina Faso

Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fermentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN-BVA1 and A. tropicalis CRSBAN-BVK2 for 21 days. Several parameters of the vinegar produced such as physico-chemical and sensory properties were determined. Microbial density during each step was monitored. Results showed that pH, alcoholic and acetic acid contents of vinegar were respectively 2.97%, 7% and 4.54% g/ml respectively by using A. tropicalis CRSBAN-BVA1 and 3.02%, 7% and 4.32% g/ml with A. tropicalis CRSBAN-BVK2. Sensory evaluation revealed that the vinegar was acceptable to the panellists. Results of microbial density showed that the maximum concentration of cell biomass produced was 4.32 × 108 and 4.25 × 108 CFU/ml respectively for CRSBAN-BVA1 and CRSBAN-BVK2.

关键词： Mango Saccharomyces cerevisae Acetobacter tropicalis Fermentation vinegar

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Response Surface Methodology as an Approach for Optimization of vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria

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Food and Nutrition Sciences 2023年第7期14卷 638-656页

作者： Mariama Ciré Kourouma Malick Mbengue Abdoulaye Thioye Coumba Touré Kane Laboratoire de Microbiologie Appliquée et de Génie Industriel (MAGI) Ecole Supérieure Polytechnique (ESP) Université Cheikh-Anta-Diop Dakar Senegal Department of Molecular Biology Institute for Health Research Epidemiological Surveillance and Training (IRESSEF) Dakar Senegal

This study aimed to investigate optimal fermentation conditions of biological acetic acid fermentation for vinegar production. Optimization was performed on 3 acetic acid bacteria strains namely VMA1, VMA7 and VMAO using Response Surface Methodology (RSM). A Box-Behnken-Design (BBD) was achieved with three different independent process parameters involving: fermentation temperature, original alcohol concentration and original acetic acid concentration and one dependent variable (acetic acid yield). The results showed that the mathematical models describe correctly the relationship between responses and factors (F values of the models (p R2 (coefficient of correlation) respectively 0.96, 0.94, 0.98, and adjusted R2 0.95, 0.92, 0.98). The maximum acidity was obtained respectively at fermentation temperatures, original alcohol concentrations and original acetic acid concentrations ranging from [37.5°C - 45°C], [16% - 20% (v/v)], [1.5% - 2% (w/v)] for VMA1, [40°C - 45°C], [14.5% - 20% (v/v)], [1.7% - 2% (w/v)] for VMA7 and [42°C - 45°C], [17% - 20% (v/v)], [1.5% - 2% (w/v)] for VMAO. The use of these acetic strains in the production of vinegar may seriously lead to a decrease or even an ablation of the costs related to the cooling of bioreactors especially in warm and hot countries, in the context of global warming.

关键词： vinegar Response Surface Methodology Box-Behnken-Design Optimization

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Antidiabetic and antioxidant activities of Nypa fruticans Wurmb. vinegar sample from Malaysia

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Asian Pacific Journal of Tropical Medicine 2015年第8期8卷 589-597页

作者： Nor Adlin Yusoff Mun Fei Yam Hooi Kheng Beh Khairul Niza Abdul Razak Tri Widyawati Roziahanim Mahmud Mariam Ahmad Mohd Zaini Asmawi School of Pharmaceutical Sciences Universiti Sains Malaysia Integrative Medicine Cluster Advanced Medical and Dental InstituteUniversiti Sains Malaysia Pharmacology Department Medical FacultyUniversity of Sumatera Utara

Objective: To study the antidiabetic and antioxidant activities of nipa palm vinegar(NPV) used in traditional Malay medicine for treating diabetes. Methods: NPV was extracted using liquid-liquid extraction method and the obtained samples were subjected to antidiabetic studies using normal and streptozotocin-induced diabetic rat models whereas antidoxidant activities were investigated via in vitro antioxidant tests namely 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-3-ethylbenzothiozoline-6-sulfonic acid free radicals scavenging activities and the reducing power assay. Results: Single administration of NPV and its extracts were not effective in both normal and diabetic rats. In intraperitoneal glucose tolerance test, NPV and its aqueous extract showed significant blood glucose lowering effect. In the sub-acute study, compared with the diabetic control, aqueous extract of NPV showed the most notable blood glucose lowering effect(56.6%) and a significant improvement in serum insulin levels(79.8%, P<0.05). To assess NPV's antioxidant activity, three in vitro antioxidant tests were employed: 2,2-diphenyl-1-picryhydrazyl and 2,2'-azinobis-3-ethylbenzothiozoline-6-sulfonic acid free radical-scavenging assays, and the reducing power assay. Ethyl acetate extract had the greatest antioxidant potential and content of phenolic and flavonoid compounds. A linear positive correlation between the antioxidant parameters was observed. Chemical profiling analysis of aqueous extract of NPV revealed the presence of acetic acid(35.25%), the main active constituent which significantly contributed to the observed antidiabetic activity. Conclusions: Aqueous extract of NPV possesses antihyperglycaemic activities comparable to the metformin, while the ethyl acetate extract precipitated significant antioxidant effects attributable to its high phenolic content. These findings suggest that antioxidant compounds of NPV do not contribute much towards the overall observed antidiabetic effect.

关键词： Nypa fruticans Wurmb. vinegar Antidiabetic Streptozotocin-induced diabetes Antioxidant Phenolics

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Effects of Different Sterilization Conditions on Active Components and Flavor of Apple vinegar

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Asian Agricultural Research 2023年第12期15卷 46-51,58页

作者： Yanrui MA Xuezhen LI Yongbo DOU Yuan MENG Yan ZHAO Gen LI Yanlin DONG Guangpeng LIU Le CHU Fengtao ZHU Jinan Fruit Research Institute All China Federation of Supply and Marketing CooperativesJinan 250200China Lvjie Co. Ltd.Longkou 265700China

[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat apple vinegar,and the volatile aroma components and the content of active components in apple vinegar before and after sterilization were analyzed.[Results]Compared with the control,the contents of total acid and malic acid in the samples after sterilization changed little,but the contents of citric acid increased significantly(Pvinegar under 100℃and 30 s sterilization conditions had little change compared with other sterilization conditions,so 100℃and 30 s were the optimal sterilization conditions.[Conclusions]Under different sterilization conditions,the content of flavor components in apple vinegar will change greatly,which will affect the quality of apple vinegar.

关键词： Apple vinegar High temperature short time (HTST) sterilization Aroma components Nutritional components Active components

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Effect of esophagus and stomach cancer-preventing vinegar on N-nitrosoproline formation in human body

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World Journal of Gastroenterology 1997年第4期3卷 71-72页

作者： GUO Xian Ke 1, WANG Ti Jun 2 and GU Jing Fan 3 Keywords esophageal neoplasms stomach neoplasms vinegar N nitrosoproline gas chromatography

ＥｆｅｃｔｏｆｅｓｏｐｈａｇｕｓａｎｄｓｔｏｍａｃｈｃａｎｃｅｒｐｒｅｖｅｎｔｉｎｇｖｉｎｅｇａｒｏｎＮｎｉｔｒｏｓｏｐｒｏｌｉｎｅｆｏｒｍａｔｉｏｎｉｎｈｕｍａｎｂｏｄｙＧＵＯＸｉａｎＫｅ１，ＷＡＮＧＴｉＪ... 详细信息

ＥｆｅｃｔｏｆｅｓｏｐｈａｇｕｓａｎｄｓｔｏｍａｃｈｃａｎｃｅｒｐｒｅｖｅｎｔｉｎｇｖｉｎｅｇａｒｏｎＮｎｉｔｒｏｓｏｐｒｏｌｉｎｅｆｏｒｍａｔｉｏｎｉｎｈｕｍａｎｂｏｄｙＧＵＯＸｉａｎＫｅ１，ＷＡＮＧＴｉＪｕｎ２ａｎｄＧＵＪｉｎｇＦａｎ３...

关键词： stomach formation esophagus Effect human in of and vinegar body

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