| Title: | Liquid state fermentation vinegar enriched with catechin as an antiglycative food product |
| Author(s): | Wu Q; Min Y; Xiao J; Feng N; Chen Y; Luo Q; Zhou M; Li D; Hu Z; Wang C; |
| Address: | "Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China. 13207147952@163.com" |
| ISSN/ISBN: | 2042-650X (Electronic) 2042-6496 (Linking) |
| Abstract: | "Catechin, a natural antiglycative agent, was incorporated into fermented vinegar, and has high potential to lower the risk of diabetes. In this study, vinegar containing 5% catechin as a substrate for acetous fermentation significantly inhibited the formation of total fluorescent advanced glycation end-products (AGEs), as well as N(epsilon)-(carboxymethyl)lysine (CML)/N(epsilon)-(carboxyethyl)lysine (CEL), especially when added during acetic fermentation. Further study proved that catechin could not only significantly suppress the increase of blood glucose levels, but also inhibit alpha-amylase, alpha-glucosidase and beta-glucosidase strongly with IC(50) values of 0.533 mg mL(-1), 0.307 mg mL(-1) and 0.413 mg mL(-1), respectively. Moreover, 32 volatile compounds were finally identified by headspace solid phase microextraction gas chromatography-mass spectrometry (HSPM-GC-MS) and electronic nose. The flavor of the catechin-vinegars, which possess relatively high ester and low acid contents, was superior to that of traditional vinegar. Therefore, it was helpful to use catechin as a functional food ingredient in vinegar to prevent AGE-associated diseases and alleviate postprandial hyperglycemia, through limiting the digestion of starch and inhibiting the uptake of glucose. Meanwhile, the pleasant flavor and safety of catechin-vinegar were better than traditional vinegar, which represents prominent value to attract consumers" |
| Keywords: | "Acetic Acid/*analysis/metabolism Acetobacter/metabolism Catechin/*analysis Fermentation Food Additives/analysis Food Technology Functional Food/analysis Gas Chromatography-Mass Spectrometry Glycation End Products, Advanced/*analysis Saccharomyces cerevisi;" |
| Notes: | "MedlineWu, Qian Min, Yaoyao Xiao, Jinsong Feng, Nianjie Chen, Yuanyuan Luo, Qing Zhou, Mengzhou Li, Dongsheng Hu, Zhongli Wang, Chao eng England 2019/07/25 Food Funct. 2019 Aug 1; 10(8):4877-4887. doi: 10.1039/c8fo01892h. Epub 2019 Jul 23" |
