Biotechnology Research Centre, Malaysian Agricultural Research and Development Institute (MARDI), Serdang, Selangor, 43400, Malaysia.
Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.
Sci Rep. 2017 Jul 27;7(1):6664. doi: 10.1038/s41598-017-06235-7.
Recently, food-based bioactive ingredients, such as vinegar, have been proposed as a potential solution to overcome the global obesity epidemic. Although acetic acid has been identified as the main component in vinegar that contributes to its anti-obesity effect, reports have shown that vinegar produced from different starting materials possess different degrees of bioactivity. This study was performed to compare the anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar in mice fed a high-fat diet. In this work, mice were fed a high-fat diet for 33 weeks. At the start of week 24, obese mice were orally fed synthetic acetic acid vinegar or Nipa vinegar (0.08 and 2 ml/kg BW) until the end of week 33. Mice fed a standard pellet diet served as a control. Although both synthetic acetic acid vinegar and Nipa vinegar effectively reduced food intake and body weight, a high dose of Nipa vinegar more effectively reduced lipid deposition, improved the serum lipid profile, increased adipokine expression and suppressed inflammation in the obese mice. Thus, a high dose of Nipa vinegar may potentially alleviate obesity by altering the lipid metabolism, inflammation and gut microbe composition in high-fat-diet-induced obese mice.
最近，基于食物的生物活性成分，如醋，被提出作为解决全球肥胖流行的潜在方法。虽然已经确定醋酸是醋中导致其抗肥胖作用的主要成分，但报告表明，由不同起始材料生产的醋具有不同程度的生物活性。本研究旨在比较合成醋酸醋和尼帕醋在高脂肪饮食喂养的小鼠中的抗肥胖和抗炎作用。在这项工作中，小鼠喂食高脂肪饮食 33 周。在第 24 周开始时，肥胖小鼠口服给予合成醋酸醋或尼帕醋（0.08 和 2ml/kgBW），直至第 33 周结束。喂食标准颗粒饲料的小鼠作为对照。尽管合成醋酸醋和尼帕醋都能有效减少食物摄入和体重，但高剂量的尼帕醋更能有效减少脂肪沉积，改善血清脂质谱，增加脂肪因子表达，并抑制肥胖小鼠的炎症。因此，高剂量的尼帕醋可能通过改变高脂肪饮食诱导肥胖小鼠的脂质代谢、炎症和肠道微生物组成来缓解肥胖。
