Mohamad Nurul Elyani, Yeap Swee Keong, Ky Huynh, Liew Nancy Woan Charn, Beh Boon Kee, Boo Sook Yee, Ho Wan Yong, Sharifuddin Shaiful Adzni, Long Kamariah, Alitheen Noorjahan Banu
Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
China-ASEAN College of Marine Sciences, Xiamen University Malaysia, 43900 Sepang, Selangor, Malaysia.
Evid Based Complement Alternat Med. 2020 Sep 23;2020:1257962. doi: 10.1155/2020/1257962. eCollection 2020.
Obesity is a pandemic metabolic syndrome with increasing incidences every year. Among the significant factors that lead to obesity, overconsumption of high-fat food in daily intake is always the main contributor. Functional foods have shown a positive effect on disease prevention and provide health benefits, including counteracting obesity problem. Vinegar is one of the fermented functional beverages that have been consumed for many years, and different types of vinegar showed different bioactivities and efficacies. In this study, we investigated the potential effects of pineapple vinegar as an antiobesity agent on a high-fat diet- (HFD-) induced C57BL/6 obese mice. C57BL/6 mice were treated with pineapple vinegar (1 mL/kg BW and 0.08 mL/kg BW) for 12 weeks after 24 weeks of HFD incubation. Serum biochemistry profiles, antioxidant assays, qPCR, proteome profiler, and 16S metagenomic were done posttreatment. Our data showed that a high concentration of pineapple vinegar (1 mL/kg BW) treatment significantly ( < 0.05) reduced the bodyweight (∼20%), restored lipid profiles, increased the antioxidant activities, and reduced the oxidative stress. Besides, significant ( < 0.05) regulation of several adipokines and inflammatory-related genes was recorded. Through the regulation of gut microbiota, we found a higher abundance of , a microbiota reported to be associated with obesity in the high concentration of pineapple vinegar treatment. Collectively, these data established the mechanism of pineapple vinegar as antiobesity in mice and revealed the potential of pineapple vinegar as a functional food for obesity.
肥胖是一种每年发病率都在上升的流行性代谢综合征。在导致肥胖的重要因素中，日常饮食中高脂肪食物的过量摄入一直是主要原因。功能性食品已显示出对疾病预防有积极作用，并能带来健康益处，包括对抗肥胖问题。醋是一种已被食用多年的发酵功能性饮品，不同类型的醋具有不同的生物活性和功效。在本研究中，我们调查了菠萝醋作为抗肥胖剂对高脂饮食（HFD）诱导的C57BL/6肥胖小鼠的潜在影响。在高脂饮食饲养24周后，给C57BL/6小鼠用菠萝醋（1 mL/kg体重和0.08 mL/kg体重）处理12周。处理后进行血清生化分析、抗氧化测定、qPCR、蛋白质组分析和16S宏基因组分析。我们的数据表明，高浓度菠萝醋（1 mL/kg体重）处理显著（P<0.05）降低了体重（约20%），恢复了血脂水平，提高了抗氧化活性，并降低了氧化应激。此外，还记录到几种脂肪因子和炎症相关基因有显著（P<0.05）调节。通过对肠道微生物群的调节，我们发现在高浓度菠萝醋处理中，一种据报道与肥胖相关的微生物群——拟杆菌属丰度更高。总的来说，这些数据确立了菠萝醋在小鼠中抗肥胖的机制，并揭示了菠萝醋作为肥胖功能性食品的潜力。
