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Quote
European Journal Of Clinical Nutrition
Volume 49, Issue 4 , April 1995, Pages 242-247
ISSN: 0954-3007
MEDLINEŽ
Effect of neutralized and native vinegar on blood glucose and acetate
responses to a mixed meal in healthy subjects
Brighenti, F; Castellani, G; Benini, L; Casiraghi, M C; Leopardi, E;
Crovetti, R; Testolin, G
DiSTAM (Dipartimento di Scienze e Tecnologie Alimentari e
Microbiologiche), University of Milan, Italy
Abstract
OBJECTIVE: To investigate the influence of sodium acetate and acetic
acid from vinegar on blood glucose and acetate response to a mixed meal
in healthy subjects. DESIGN: Five healthy subjects consumed in random
order six test meals consisting of 100 g of sliced lettuce dressed with
olive oil (Blank), olive oil plus 1 g acetic acid in the form of
vinegar (AcOH), or olive oil plus sodium acetate in the form of vinegar
neutralized to pH 6.0 with sodium bicarbonate (AcNa). On three
occasions test meals were followed by a challenge consisting of 50 g
carbohydrate portions of white bread (Bread). Glucose and acetate
concentrations were measured in arterialized capillary blood before and
until 95 min after the meals. Ultrasonography was performed in four
other subjects to measure gastric emptying times after AcOH + Bread and
AcNa + Bread. RESULTS: Blood acetate response over 95 min was markedly
reduced after AcOH and AcOH+Bread meals compared to AcNa and AcNa +
Bread. Similarly, the glucose response was depressed by 31.4% (P =
0.0228) after AcOH+Bread with respect to AcNa + Bread and Blank +
Bread. No difference was observed between gastric emptying times after
AcOH + Bread and AcNa + Bread. CONCLUSIONS: The results suggest that
oral acetic acid and acetate might have a different effect on
acetataemia and that a limited dose of vinegar, in the form of salad
dressing, is sufficient to influence significantly the glycaemic
response to a mixed meal in normal subjects by a mechanism related to
acidity but not to gastric emptying. [Clinical Trial, Journal Article,
Randomized Controlled Trial; In English; England; MEDLINE]
No pubmed abstract.
J Am Diet Assoc. 2005 Dec;105(12):1939-42. Related Articles, Links
Click here to read
Vinegar and peanut products as complementary foods to reduce
postprandial glycemia.
Johnston CS, Buller AJ.
Department of Nutrition, Arizona State University, Mesa 85212, USA.
carol.Johns...@asu.edu
Mealtime glycemic load is associated with risk for chronic disease.
This study examined whether complementary foods (vinegar and peanut
products) could lower postprandial glycemia without altering mealtime
glycemic load. Eleven healthy subjects consumed two test meals (bagel
and juice, glycemic load=81; or chicken and rice, glycemic load=48)
under three conditions (control, vinegar, or peanut) using a
randomized, crossover design. Vinegar or peanut ingestion reduced the
60-minute glucose response to both test meals by approximately 55%, but
these reductions were significant only for the high-glycemic load meal.
After consumption of the high-glycemic load meal, energy consumption
for the remainder of the day was weakly affected by the vinegar and
peanut treatments, a reduction of approximately 200 to 275 kcal
(P=.111). Regression analyses indicated that 60-minute glucose response
to the test meals explained 11% to 16% of the variation in later energy
consumption. In conclusion, the addition of vinegar or peanut products
to a high-glycemic load meal significantly reduced postprandial
glycemia.
Publication Types:
* Randomized Controlled Trial
PMID: 16321601 [PubMed - indexed for MEDLINE]
Quotes from the full text article:
"A 60-g test drink consumed prior to meals contained either distilled
water and 1 tsp saccharine, or 20 g apple cider vinegar with 5% acetic
acid, 40 g distilled water, and 1 tsp saccharine. Sweetened water was
consumed for the control and peanut treatments, and the sweetened
vinegar drink was consumed for the vinegar treatments. For the peanut
treatments, peanut butter (25 g) was substituted for butter in the
bagel meal, and roasted peanuts (25 g) were substituted for butter in
the chicken meal. These changes did not alter mealtime glycemic load or
energy content."
"Vinegar or peanut ingestion significantly reduced 60-minute glucose
response to the bagel meal (-54% and -56%, respectively) (Figure
1). The 60-minute glucose response to the chicken meal was 50% less
than that noted for the bagel meal under control conditions, and this
mirrored the lower glycemic load of the chicken meal. Vinegar and
peanut treatments reduced 60-minute glucose response to the chicken
meal by over 50% (P>.05; Figure 1). Only the vinegar treatment
significantly reduced 60-minute insulin responses to the test meals
(Figure 2)."
Eur J Clin Nutr. 2005 Nov;59(11):1266-71. Related Articles, Links
Click here to read
Vinegar dressing and cold storage of potatoes lowers postprandial
glycaemic and insulinaemic responses in healthy subjects.
Leeman M, Ostman E, Bjorck I.
Applied Nutrition and Food Chemistry, Department of Food
Technology, Engineering and Nutrition, Lund University, Sweden.
Margareta.Lee...@inl.lth.se
OBJECTIVE: To investigate the effects of cold storage and vinegar
addition on glycaemic and insulinaemic responses to a potato meal in
healthy subjects. SUBJECTS AND SETTING: A total of 13 healthy subjects
volunteered for the study, and the tests were performed at Applied
Nutrition and Food Chemistry, Lund University, Sweden.Experimental
design and test meals:The study included four meals; freshly boiled
potatoes, boiled and cold stored potatoes (8 degrees C, 24 h), boiled
and cold stored potatoes (8 degrees C, 24 h) with addition of
vinaigrette sauce (8 g olive oil and 28 g white vinegar (6% acetic
acid)) and white wheat bread as reference. All meals contained 50 g
available carbohydrates and were served as a breakfast in random order
after an overnight fast. Capillary blood samples were collected at time
intervals during 120 min for analysis of blood glucose and serum
insulin. Glycaemic (GI) and insulinaemic indices (II) were calculated
from the incremental areas using white bread as reference. RESULTS:
Cold storage of boiled potatoes increased resistant starch (RS) content
significantly from 3.3 to 5.2% (starch basis). GI and II of cold
potatoes added with vinegar (GI/II=96/128) were significantly reduced
by 43 and 31%, respectively, compared with GI/II of freshly boiled
potatoes (168/185). Furthermore, cold storage per se lowered II with
28% compared with the corresponding value for freshly boiled potatoes.
CONCLUSION: Cold storage of boiled potatoes generated appreciable
amounts of RS. Cold storage and addition of vinegar reduced acute
glycaemia and insulinaemia in healthy subjects after a potato meal. The
results show that the high glycaemic and insulinaemic features commonly
associated with potato meals can be reduced by use of vinegar dressing
and/or by serving cold potato products.
Publication Types:
* Clinical Trial
PMID: 16034360 [PubMed - indexed for MEDLINE]
Eur J Clin Nutr. 1998 May;52(5):368-71. Related Articles, Links
Delayed gastric emptying rate may explain improved glycaemia in
healthy subjects to a starchy meal with added vinegar.
Liljeberg H, Bjorck I.
Department of Applied Nutrition and Food Chemistry, Chemical
Center, Lund University, Sweden.
OBJECTIVES: The aim of the study was to evaluate the possible
influence of acetic acid (administered as vinegar) on the postprandial
glucose and insulin responses, and the potential involvement of a
modified gastric emptying rate was studied by use of paracetamol as a
marker. DESIGN: The white bread reference meal as well as the
corresponding meal supplemented with vinegar had the same content of
starch, protein and fat. The meals were served in the morning after an
over-night fast and in random order. Capillary blood samples for
analysis of glucose, insulin and paracetamol were collected
postprandially. SETTING: The study was performed at the Department of
Applied Nutrition and Food Chemistry, Lund University, Sweden.
SUBJECTS: Ten healthy volunteers, seven women and three men, aged 22-51
y, with normal body mass indices were recruited. RESULTS: The presence
of acetic acid, given as vinegar, significantly reduced the
postprandial glucose (GI=64) and insulin responses (II=65) to a starchy
meal. As judged from lowered paracetamol levels after the test meal
with vinegar, the mechanism is probably a delayed gastric emptying
rate. CONCLUSIONS: Fermented foods or food products with added organic
acids should preferably be included in the diet in order to reduce
glycaemia and insulin demand.
PMID: 9630389 [PubMed - indexed for MEDLINE]
Diabetes Care. 2004 Jan;27(1):281-2. Related Articles, Links
Click here to read
Vinegar improves insulin sensitivity to a high-carbohydrate meal in
subjects with insulin resistance or type 2 diabetes.
Johnston CS, Kim CM, Buller AJ.
Publication Types:
* Letter
PMID: 14694010 [PubMed - indexed for MEDLINE]
No abstract available, link to full text:
http://www.ncbi.nlm.nih.gov/entrez/query.f...cmd=Retrieve&...
J Nutr. 2001 Jul;131(7):1973-7. Related Articles, Links
Click here to read
Acetic acid feeding enhances glycogen repletion in liver and
skeletal muscle of rats.
Fushimi T, Tayama K, Fukaya M, Kitakoshi K, Nakai N, Tsukamoto Y,
Sato Y.
Central Research Institute, Mitsukan Group Company Limited, Handa
475-8585, Japan. tfush...@mitsukan.co.jp
To investigate the efficacy of the ingestion of vinegar in aiding
recovery from fatigue, we examined the effect of dietary acetic acid,
the main component of vinegar, on glycogen repletion in rats. Rats were
allowed access to a commercial diet twice daily for 6 d. After 15 h of
food deprivation, they were either killed immediately or given 2 g of a
diet containing 0 (control), 0.1, 0.2 or 0.4 g acetic acid/100 g diet
for 2 h. The 0.2 g acetic acid group had significantly greater liver
and gastrocnemius muscle glycogen concentration than the control group
(P < 0.05). The concentrations of citrate in this group in both the
liver and skeletal muscles were >1.3-fold greater than in the control
group (P > 0.1). In liver, the concentration of xylulose-5-phosphate in
the control group was significantly higher than in the 0.2 and 0.4 g
acetic acid groups (P < 0.01). In gastrocnemius muscle, the
concentration of glucose-6-phosphate in the control group was
significantly lower and the ratio of
fructose-1,6-bisphosphate/fructose-6-phosphate was significantly higher
than in the 0.2 g acetic acid group (P < 0.05). This ratio in the
soleus muscle of the acetic acid fed groups was <0.8-fold that of the
control group (P > 0.1). In liver, acetic acid may activate
gluconeogenesis and inactivate glycolysis through inactivation of
fructose-2,6-bisphosphate synthesis due to suppression of
xylulose-5-phosphate accumulation. In skeletal muscle, acetic acid may
inhibit glycolysis by suppression of phosphofructokinase-1 activity. We
conclude that a diet containing acetic acid may enhance glycogen
repletion in liver and skeletal muscle.
PMID: 11435516 [PubMed - indexed for MEDLINE]
Free full text: http://jn.nutrition....full/131/7/1973
Int J Sports Med. 2002 Apr;23(3):218-22. Related Articles, Links
Click here to read
The efficacy of acetic acid for glycogen repletion in rat skeletal
muscle after exercise.
Fushimi T, Tayama K, Fukaya M, Kitakoshi K, Nakai N, Tsukamoto Y,
Sato Y.
Central Research Institute, Mitsukan Group Co. Ltd., Handa, Japan.
tfush...@mitsukan.co.jp
We examined the effect of acetic acid, the main component of
vinegar, on glycogen repletion by using swimming-exercised rats. Rats
were trained for 7 days by swimming. After an overnight fast, they were
subjected to a 2-hr swimming exercise. Immediately afterward, they were
given by gavage 2 ml of one of the following solutions: 30 % glucose
only or 30 % glucose with 0.4 % acetic acid. Rats were sacrificed by
decapitation before, immediately after exercise and 2 hours after the
feeding. Exercise significantly decreased soleus and gastrocnemius
glycogen content, and feeding significantly increased liver, soleus and
gastrocnemius glycogen content. In soleus muscle, acetate feeding
significantly increased glycogen content and the ratio of glycogen
synthase in the I form (means +/- SEM: 4.04 +/- 0.41 mg/g-tissue and
47.0 +/- 0.7 %, respectively) in contrast to no acetate feeding (3.04
+/- 0.29 mg/g-tissue and 38.1 +/- 3.4 %, respectively). Thus, these
findings suggest that the feeding of glucose with acetic acid can more
speedily accelerate glycogen repletion in skeletal muscle than can
glucose only.
PMID: 11914987 [PubMed - indexed for MEDLINE]
Bioscience, Biotechnology, And Biochemistry
Volume 65, Issue 12 , December 2001, Pages 2690-2694
ISSN: 0916-8451
MEDLINEŽ
Antihypertensive effects of acetic acid and vinegar on spontaneously
hypertensive rats
Kondo, S; Tayama, K; Tsukamoto, Y; Ikeda, K; Yamori, Y
Central Research Institute, Mitsukan Group Corporation, Aichi, Japan;
e-mail shin...@mitsukan.co.jp
Abstract
To clarify the possibility of a preventive effect of dietary vinegar on
blood pressure, long-term administration of vinegar or the acetic acid
to SHR was examined. As a result, it was observed that acetic acid
itself, the main component of vinegar, significantly reduced both blood
pressure (p<0.05) and renin activity (p<0.01) compared to controls
given no acetic acid or vinegar, as well as vinegar. There were no
significant differences in angiotensin I-converting enzyme activity in
various organs. As for the mechanism of this function, it was suggested
that this reduction in blood pressure may be caused by the significant
reduction in renin activity and the subsequent decrease in angiotensin
II. From this study, it was also suggested that the antihypertensive
effect of vinegar is mainly due to the acetic acid in it. [Journal
Article; In English; Japan; MEDLINE]
No pubmed abstract.
Biol Pharm Bull. 2005 Jul;28(7):1208-10. Related Articles, Links
Click here to read
A red wine vinegar beverage can inhibit the renin-angiotensin
system: experimental evidence in vivo.
Honsho S, Sugiyama A, Takahara A, Satoh Y, Nakamura Y, Hashimoto K.
Department of Pharmacology, Interdisciplinary Graduate School of
Medicine and Engineering, University of Yamanashi, Japan.
A new beverage made of red wine vinegar and grape juice
(Budo-no-megumi) was developed for people who wish to take effective
amount of both polyphenols and vinegar. Since the beverage was recently
demonstrated to exert hypotensive effect in rats, we analyzed its
underlying mechanisms in this study. Sprague-Dawley rats were
anesthetized with pentobarbital, and the blood pressure and lead II ECG
were continuously monitored (n=6). The effects of recommended volume of
the beverage (3 ml/kg, p.o.) on the renin-angiotensin system were
assessed in vivo. At the basal control state, the increase in the mean
blood pressure induced by the angiotensin I (1 microg/kg, i.v.) and
norepinephrine (0.3-3 microg/kg, i.v.) were +57+/-2 and +36+/-8 mmHg,
respectively. Sixty minutes after the administration of the beverage,
the angiotensin I-induced pressor response decreased to +45+/-7 mmHg at
60 min (p<0.05), whereas no significant change was detected in the
norepinephrine-induced pressor response. In another parallel series of
the experiment using Sprague-Dawley rats (n=6), the serum
angiotensin-converting enzyme activity was 39.4+/-1.2 IU/l at basal
control state, which was slightly but significantly decreased to
37.0+/-1.4 IU/l at 60 min after the administration of the beverage
(p<0.01). These results suggest that previously described hypotensive
action of the beverage may be partly induced by the inhibition of
angiotensin-converting enzyme.
PMID: 15997099 [PubMed - indexed for MEDLINE]
Biosci Biotechnol Biochem. 2001 Dec;65(12):2690-4. Related Articles,
Links
Click here to read
Antihypertensive effects of acetic acid and vinegar on
spontaneously hypertensive rats.
Kondo S, Tayama K, Tsukamoto Y, Ikeda K, Yamori Y.
Central Research Institute, Mitsukan Group Corporation, Aichi,
Japan. shin...@mitsukan.co.jp
To clarify the possibility of a preventive effect of dietary
vinegar on blood pressure, long-term administration of vinegar or the
acetic acid to SHR was examined. As a result, it was observed that
acetic acid itself, the main component of vinegar, significantly
reduced both blood pressure (p<0.05) and renin activity (p<0.01)
compared to controls given no acetic acid or vinegar, as well as
vinegar. There were no significant differences in angiotensin
I-converting enzyme activity in various organs. As for the mechanism of
this function, it was suggested that this reduction in blood pressure
may be caused by the significant reduction in renin activity and the
subsequent decrease in angiotensin II. From this study, it was also
suggested that the antihypertensive effect of vinegar is mainly due to
the acetic acid in it.
PMID: 11826965 [PubMed - indexed for MEDLINE]
Biochem Biophys Res Commun. 2006 Jun 2;344(2):597-604. Epub 2006 Apr 5.
Related Articles, Links
Click here to read
Acetic acid activates hepatic AMPK and reduces hyperglycemia in
diabetic KK-A(y) mice.
Sakakibara S, Yamauchi T, Oshima Y, Tsukamoto Y, Kadowaki T.
Central Research Institute, Mizkan Group Co., Ltd., Aichi 475-8585,
Japan.
Acetic acid (AcOH), which is a short-chain fatty acid, is reported
to have some beneficial effects on metabolism. To test the hypothesis
that feeding of AcOH exerts beneficial effects on glucose homeostasis
in type 2 diabetes, we fed either a standard diet or one containing
0.3% AcOH to KK-A(y) mice for 8 weeks. Fasting plasma glucose and HbA1c
levels were lower in mice fed AcOH for 8 weeks than in control mice.
AcOH also reduced the expression of genes involved in gluconeogenesis
and lipogenesis, which is in part regulated by 5'-AMP-activated protein
kinase (AMPK) in the liver. Finally, sodium acetate, in the form of
neutralized AcOH, directly activated AMPK and lowered the expression of
genes such as for glucose-6-phosphatase and sterol regulatory element
binding protein-1 in rat hepatocytes. These results indicate that the
hypoglycemic effect of AcOH might be due to activation of AMPK in the
liver.
PMID: 16630552 [PubMed - indexed for MEDLINE]
Volume 49, Issue 4 , April 1995, Pages 242-247
ISSN: 0954-3007
MEDLINEŽ
Effect of neutralized and native vinegar on blood glucose and acetate
responses to a mixed meal in healthy subjects
Brighenti, F; Castellani, G; Benini, L; Casiraghi, M C; Leopardi, E;
Crovetti, R; Testolin, G
DiSTAM (Dipartimento di Scienze e Tecnologie Alimentari e
Microbiologiche), University of Milan, Italy
Abstract
OBJECTIVE: To investigate the influence of sodium acetate and acetic
acid from vinegar on blood glucose and acetate response to a mixed meal
in healthy subjects. DESIGN: Five healthy subjects consumed in random
order six test meals consisting of 100 g of sliced lettuce dressed with
olive oil (Blank), olive oil plus 1 g acetic acid in the form of
vinegar (AcOH), or olive oil plus sodium acetate in the form of vinegar
neutralized to pH 6.0 with sodium bicarbonate (AcNa). On three
occasions test meals were followed by a challenge consisting of 50 g
carbohydrate portions of white bread (Bread). Glucose and acetate
concentrations were measured in arterialized capillary blood before and
until 95 min after the meals. Ultrasonography was performed in four
other subjects to measure gastric emptying times after AcOH + Bread and
AcNa + Bread. RESULTS: Blood acetate response over 95 min was markedly
reduced after AcOH and AcOH+Bread meals compared to AcNa and AcNa +
Bread. Similarly, the glucose response was depressed by 31.4% (P =
0.0228) after AcOH+Bread with respect to AcNa + Bread and Blank +
Bread. No difference was observed between gastric emptying times after
AcOH + Bread and AcNa + Bread. CONCLUSIONS: The results suggest that
oral acetic acid and acetate might have a different effect on
acetataemia and that a limited dose of vinegar, in the form of salad
dressing, is sufficient to influence significantly the glycaemic
response to a mixed meal in normal subjects by a mechanism related to
acidity but not to gastric emptying. [Clinical Trial, Journal Article,
Randomized Controlled Trial; In English; England; MEDLINE]
No pubmed abstract.
J Am Diet Assoc. 2005 Dec;105(12):1939-42. Related Articles, Links
Click here to read
Vinegar and peanut products as complementary foods to reduce
postprandial glycemia.
Johnston CS, Buller AJ.
Department of Nutrition, Arizona State University, Mesa 85212, USA.
carol.Johns...@asu.edu
Mealtime glycemic load is associated with risk for chronic disease.
This study examined whether complementary foods (vinegar and peanut
products) could lower postprandial glycemia without altering mealtime
glycemic load. Eleven healthy subjects consumed two test meals (bagel
and juice, glycemic load=81; or chicken and rice, glycemic load=48)
under three conditions (control, vinegar, or peanut) using a
randomized, crossover design. Vinegar or peanut ingestion reduced the
60-minute glucose response to both test meals by approximately 55%, but
these reductions were significant only for the high-glycemic load meal.
After consumption of the high-glycemic load meal, energy consumption
for the remainder of the day was weakly affected by the vinegar and
peanut treatments, a reduction of approximately 200 to 275 kcal
(P=.111). Regression analyses indicated that 60-minute glucose response
to the test meals explained 11% to 16% of the variation in later energy
consumption. In conclusion, the addition of vinegar or peanut products
to a high-glycemic load meal significantly reduced postprandial
glycemia.
Publication Types:
* Randomized Controlled Trial
PMID: 16321601 [PubMed - indexed for MEDLINE]
Quotes from the full text article:
"A 60-g test drink consumed prior to meals contained either distilled
water and 1 tsp saccharine, or 20 g apple cider vinegar with 5% acetic
acid, 40 g distilled water, and 1 tsp saccharine. Sweetened water was
consumed for the control and peanut treatments, and the sweetened
vinegar drink was consumed for the vinegar treatments. For the peanut
treatments, peanut butter (25 g) was substituted for butter in the
bagel meal, and roasted peanuts (25 g) were substituted for butter in
the chicken meal. These changes did not alter mealtime glycemic load or
energy content."
"Vinegar or peanut ingestion significantly reduced 60-minute glucose
response to the bagel meal (-54% and -56%, respectively) (Figure
1). The 60-minute glucose response to the chicken meal was 50% less
than that noted for the bagel meal under control conditions, and this
mirrored the lower glycemic load of the chicken meal. Vinegar and
peanut treatments reduced 60-minute glucose response to the chicken
meal by over 50% (P>.05; Figure 1). Only the vinegar treatment
significantly reduced 60-minute insulin responses to the test meals
(Figure 2)."
Eur J Clin Nutr. 2005 Nov;59(11):1266-71. Related Articles, Links
Click here to read
Vinegar dressing and cold storage of potatoes lowers postprandial
glycaemic and insulinaemic responses in healthy subjects.
Leeman M, Ostman E, Bjorck I.
Applied Nutrition and Food Chemistry, Department of Food
Technology, Engineering and Nutrition, Lund University, Sweden.
Margareta.Lee...@inl.lth.se
OBJECTIVE: To investigate the effects of cold storage and vinegar
addition on glycaemic and insulinaemic responses to a potato meal in
healthy subjects. SUBJECTS AND SETTING: A total of 13 healthy subjects
volunteered for the study, and the tests were performed at Applied
Nutrition and Food Chemistry, Lund University, Sweden.Experimental
design and test meals:The study included four meals; freshly boiled
potatoes, boiled and cold stored potatoes (8 degrees C, 24 h), boiled
and cold stored potatoes (8 degrees C, 24 h) with addition of
vinaigrette sauce (8 g olive oil and 28 g white vinegar (6% acetic
acid)) and white wheat bread as reference. All meals contained 50 g
available carbohydrates and were served as a breakfast in random order
after an overnight fast. Capillary blood samples were collected at time
intervals during 120 min for analysis of blood glucose and serum
insulin. Glycaemic (GI) and insulinaemic indices (II) were calculated
from the incremental areas using white bread as reference. RESULTS:
Cold storage of boiled potatoes increased resistant starch (RS) content
significantly from 3.3 to 5.2% (starch basis). GI and II of cold
potatoes added with vinegar (GI/II=96/128) were significantly reduced
by 43 and 31%, respectively, compared with GI/II of freshly boiled
potatoes (168/185). Furthermore, cold storage per se lowered II with
28% compared with the corresponding value for freshly boiled potatoes.
CONCLUSION: Cold storage of boiled potatoes generated appreciable
amounts of RS. Cold storage and addition of vinegar reduced acute
glycaemia and insulinaemia in healthy subjects after a potato meal. The
results show that the high glycaemic and insulinaemic features commonly
associated with potato meals can be reduced by use of vinegar dressing
and/or by serving cold potato products.
Publication Types:
* Clinical Trial
PMID: 16034360 [PubMed - indexed for MEDLINE]
Eur J Clin Nutr. 1998 May;52(5):368-71. Related Articles, Links
Delayed gastric emptying rate may explain improved glycaemia in
healthy subjects to a starchy meal with added vinegar.
Liljeberg H, Bjorck I.
Department of Applied Nutrition and Food Chemistry, Chemical
Center, Lund University, Sweden.
OBJECTIVES: The aim of the study was to evaluate the possible
influence of acetic acid (administered as vinegar) on the postprandial
glucose and insulin responses, and the potential involvement of a
modified gastric emptying rate was studied by use of paracetamol as a
marker. DESIGN: The white bread reference meal as well as the
corresponding meal supplemented with vinegar had the same content of
starch, protein and fat. The meals were served in the morning after an
over-night fast and in random order. Capillary blood samples for
analysis of glucose, insulin and paracetamol were collected
postprandially. SETTING: The study was performed at the Department of
Applied Nutrition and Food Chemistry, Lund University, Sweden.
SUBJECTS: Ten healthy volunteers, seven women and three men, aged 22-51
y, with normal body mass indices were recruited. RESULTS: The presence
of acetic acid, given as vinegar, significantly reduced the
postprandial glucose (GI=64) and insulin responses (II=65) to a starchy
meal. As judged from lowered paracetamol levels after the test meal
with vinegar, the mechanism is probably a delayed gastric emptying
rate. CONCLUSIONS: Fermented foods or food products with added organic
acids should preferably be included in the diet in order to reduce
glycaemia and insulin demand.
PMID: 9630389 [PubMed - indexed for MEDLINE]
Diabetes Care. 2004 Jan;27(1):281-2. Related Articles, Links
Click here to read
Vinegar improves insulin sensitivity to a high-carbohydrate meal in
subjects with insulin resistance or type 2 diabetes.
Johnston CS, Kim CM, Buller AJ.
Publication Types:
* Letter
PMID: 14694010 [PubMed - indexed for MEDLINE]
No abstract available, link to full text:
http://www.ncbi.nlm.nih.gov/entrez/query.f...cmd=Retrieve&...
J Nutr. 2001 Jul;131(7):1973-7. Related Articles, Links
Click here to read
Acetic acid feeding enhances glycogen repletion in liver and
skeletal muscle of rats.
Fushimi T, Tayama K, Fukaya M, Kitakoshi K, Nakai N, Tsukamoto Y,
Sato Y.
Central Research Institute, Mitsukan Group Company Limited, Handa
475-8585, Japan. tfush...@mitsukan.co.jp
To investigate the efficacy of the ingestion of vinegar in aiding
recovery from fatigue, we examined the effect of dietary acetic acid,
the main component of vinegar, on glycogen repletion in rats. Rats were
allowed access to a commercial diet twice daily for 6 d. After 15 h of
food deprivation, they were either killed immediately or given 2 g of a
diet containing 0 (control), 0.1, 0.2 or 0.4 g acetic acid/100 g diet
for 2 h. The 0.2 g acetic acid group had significantly greater liver
and gastrocnemius muscle glycogen concentration than the control group
(P < 0.05). The concentrations of citrate in this group in both the
liver and skeletal muscles were >1.3-fold greater than in the control
group (P > 0.1). In liver, the concentration of xylulose-5-phosphate in
the control group was significantly higher than in the 0.2 and 0.4 g
acetic acid groups (P < 0.01). In gastrocnemius muscle, the
concentration of glucose-6-phosphate in the control group was
significantly lower and the ratio of
fructose-1,6-bisphosphate/fructose-6-phosphate was significantly higher
than in the 0.2 g acetic acid group (P < 0.05). This ratio in the
soleus muscle of the acetic acid fed groups was <0.8-fold that of the
control group (P > 0.1). In liver, acetic acid may activate
gluconeogenesis and inactivate glycolysis through inactivation of
fructose-2,6-bisphosphate synthesis due to suppression of
xylulose-5-phosphate accumulation. In skeletal muscle, acetic acid may
inhibit glycolysis by suppression of phosphofructokinase-1 activity. We
conclude that a diet containing acetic acid may enhance glycogen
repletion in liver and skeletal muscle.
PMID: 11435516 [PubMed - indexed for MEDLINE]
Free full text: http://jn.nutrition....full/131/7/1973
Int J Sports Med. 2002 Apr;23(3):218-22. Related Articles, Links
Click here to read
The efficacy of acetic acid for glycogen repletion in rat skeletal
muscle after exercise.
Fushimi T, Tayama K, Fukaya M, Kitakoshi K, Nakai N, Tsukamoto Y,
Sato Y.
Central Research Institute, Mitsukan Group Co. Ltd., Handa, Japan.
tfush...@mitsukan.co.jp
We examined the effect of acetic acid, the main component of
vinegar, on glycogen repletion by using swimming-exercised rats. Rats
were trained for 7 days by swimming. After an overnight fast, they were
subjected to a 2-hr swimming exercise. Immediately afterward, they were
given by gavage 2 ml of one of the following solutions: 30 % glucose
only or 30 % glucose with 0.4 % acetic acid. Rats were sacrificed by
decapitation before, immediately after exercise and 2 hours after the
feeding. Exercise significantly decreased soleus and gastrocnemius
glycogen content, and feeding significantly increased liver, soleus and
gastrocnemius glycogen content. In soleus muscle, acetate feeding
significantly increased glycogen content and the ratio of glycogen
synthase in the I form (means +/- SEM: 4.04 +/- 0.41 mg/g-tissue and
47.0 +/- 0.7 %, respectively) in contrast to no acetate feeding (3.04
+/- 0.29 mg/g-tissue and 38.1 +/- 3.4 %, respectively). Thus, these
findings suggest that the feeding of glucose with acetic acid can more
speedily accelerate glycogen repletion in skeletal muscle than can
glucose only.
PMID: 11914987 [PubMed - indexed for MEDLINE]
Bioscience, Biotechnology, And Biochemistry
Volume 65, Issue 12 , December 2001, Pages 2690-2694
ISSN: 0916-8451
MEDLINEŽ
Antihypertensive effects of acetic acid and vinegar on spontaneously
hypertensive rats
Kondo, S; Tayama, K; Tsukamoto, Y; Ikeda, K; Yamori, Y
Central Research Institute, Mitsukan Group Corporation, Aichi, Japan;
e-mail shin...@mitsukan.co.jp
Abstract
To clarify the possibility of a preventive effect of dietary vinegar on
blood pressure, long-term administration of vinegar or the acetic acid
to SHR was examined. As a result, it was observed that acetic acid
itself, the main component of vinegar, significantly reduced both blood
pressure (p<0.05) and renin activity (p<0.01) compared to controls
given no acetic acid or vinegar, as well as vinegar. There were no
significant differences in angiotensin I-converting enzyme activity in
various organs. As for the mechanism of this function, it was suggested
that this reduction in blood pressure may be caused by the significant
reduction in renin activity and the subsequent decrease in angiotensin
II. From this study, it was also suggested that the antihypertensive
effect of vinegar is mainly due to the acetic acid in it. [Journal
Article; In English; Japan; MEDLINE]
No pubmed abstract.
Biol Pharm Bull. 2005 Jul;28(7):1208-10. Related Articles, Links
Click here to read
A red wine vinegar beverage can inhibit the renin-angiotensin
system: experimental evidence in vivo.
Honsho S, Sugiyama A, Takahara A, Satoh Y, Nakamura Y, Hashimoto K.
Department of Pharmacology, Interdisciplinary Graduate School of
Medicine and Engineering, University of Yamanashi, Japan.
A new beverage made of red wine vinegar and grape juice
(Budo-no-megumi) was developed for people who wish to take effective
amount of both polyphenols and vinegar. Since the beverage was recently
demonstrated to exert hypotensive effect in rats, we analyzed its
underlying mechanisms in this study. Sprague-Dawley rats were
anesthetized with pentobarbital, and the blood pressure and lead II ECG
were continuously monitored (n=6). The effects of recommended volume of
the beverage (3 ml/kg, p.o.) on the renin-angiotensin system were
assessed in vivo. At the basal control state, the increase in the mean
blood pressure induced by the angiotensin I (1 microg/kg, i.v.) and
norepinephrine (0.3-3 microg/kg, i.v.) were +57+/-2 and +36+/-8 mmHg,
respectively. Sixty minutes after the administration of the beverage,
the angiotensin I-induced pressor response decreased to +45+/-7 mmHg at
60 min (p<0.05), whereas no significant change was detected in the
norepinephrine-induced pressor response. In another parallel series of
the experiment using Sprague-Dawley rats (n=6), the serum
angiotensin-converting enzyme activity was 39.4+/-1.2 IU/l at basal
control state, which was slightly but significantly decreased to
37.0+/-1.4 IU/l at 60 min after the administration of the beverage
(p<0.01). These results suggest that previously described hypotensive
action of the beverage may be partly induced by the inhibition of
angiotensin-converting enzyme.
PMID: 15997099 [PubMed - indexed for MEDLINE]
Biosci Biotechnol Biochem. 2001 Dec;65(12):2690-4. Related Articles,
Links
Click here to read
Antihypertensive effects of acetic acid and vinegar on
spontaneously hypertensive rats.
Kondo S, Tayama K, Tsukamoto Y, Ikeda K, Yamori Y.
Central Research Institute, Mitsukan Group Corporation, Aichi,
Japan. shin...@mitsukan.co.jp
To clarify the possibility of a preventive effect of dietary
vinegar on blood pressure, long-term administration of vinegar or the
acetic acid to SHR was examined. As a result, it was observed that
acetic acid itself, the main component of vinegar, significantly
reduced both blood pressure (p<0.05) and renin activity (p<0.01)
compared to controls given no acetic acid or vinegar, as well as
vinegar. There were no significant differences in angiotensin
I-converting enzyme activity in various organs. As for the mechanism of
this function, it was suggested that this reduction in blood pressure
may be caused by the significant reduction in renin activity and the
subsequent decrease in angiotensin II. From this study, it was also
suggested that the antihypertensive effect of vinegar is mainly due to
the acetic acid in it.
PMID: 11826965 [PubMed - indexed for MEDLINE]
Biochem Biophys Res Commun. 2006 Jun 2;344(2):597-604. Epub 2006 Apr 5.
Related Articles, Links
Click here to read
Acetic acid activates hepatic AMPK and reduces hyperglycemia in
diabetic KK-A(y) mice.
Sakakibara S, Yamauchi T, Oshima Y, Tsukamoto Y, Kadowaki T.
Central Research Institute, Mizkan Group Co., Ltd., Aichi 475-8585,
Japan.
Acetic acid (AcOH), which is a short-chain fatty acid, is reported
to have some beneficial effects on metabolism. To test the hypothesis
that feeding of AcOH exerts beneficial effects on glucose homeostasis
in type 2 diabetes, we fed either a standard diet or one containing
0.3% AcOH to KK-A(y) mice for 8 weeks. Fasting plasma glucose and HbA1c
levels were lower in mice fed AcOH for 8 weeks than in control mice.
AcOH also reduced the expression of genes involved in gluconeogenesis
and lipogenesis, which is in part regulated by 5'-AMP-activated protein
kinase (AMPK) in the liver. Finally, sodium acetate, in the form of
neutralized AcOH, directly activated AMPK and lowered the expression of
genes such as for glucose-6-phosphatase and sterol regulatory element
binding protein-1 in rat hepatocytes. These results indicate that the
hypoglycemic effect of AcOH might be due to activation of AMPK in the
liver.
PMID: 16630552 [PubMed - indexed for MEDLINE]
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