Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/5021
Title: Anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar on high-fat-diet-induced obese mice
Authors: Beh, Boon Kee
Huỳnh, Kỳ
Long, Kamariah
Sharifuddin, Shaiful Adzni
Chua, Joelle Yi Heng
Mohamad, Nurul Elyani
Alitheen, Noorjahan Banu
Tan, Sheau Wei
Ho, Wan Yong
Beh, Boon Kee
Boo, Sook Yee
Issue Date: 2017
Series/Report no.: Scientific Reports;7 .- p.1-9
Abstract: 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.
URI: http://localhost:8080//jspui/handle/123456789/5021
Appears in Collections:Tạp chí quốc tế

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