Nutritional Composition and .ALPHA.-Glucosidase Inhibitory Activity of Five Chinese Vinegars

Shanxi aged vinegar (SAV) and Zhenjiang aromatic vinegars (ZAV) are representative of minor grain crop vinegars in the north of China and rice vinegars in the south, respectively. The nutritional composition of five Chinese vinegars, including three typical SAV and two ZAV, were determined. Investigations showed that these vinegars differed from each other in terms of the organic acid content (75.32-175.95 g/L), and amino acids (1215.9-2878.8 mg/100 g). SAV, especially oat vinegar, were 9-40, 2-211, 4-210, 1-3 and 1-1.5 times higher than ZAV in calcium, phosphorus, iron, zinc, and manganese contents, respectively. Nicotinic acid, nicotinamide, phenolics, alkaloids and saponin in these vinegars were shown to be 2.33-37.83 mg/100g, 1.23-35.03 mg/100g, 382.4-4518.1 μ g/mL, 0.088-1.209 mg/mL, and 0.183-0.662 mg/mL, respectively. SAV seemed relatively better than ZAV in terms of essential amino acids, minerals and vitamins and also exhibited strong α-glucosidase inhibitory activities. These results suggested that both types of typical Chinese vinegars could be used as health foods, despite their different raw materials and processing technologies.

[1]  K. Ebihara,et al.  Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch. , 1988 .

[2]  Y. Yamori,et al.  Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats , 2001, Bioscience, biotechnology, and biochemistry.

[3]  J. Tramper,et al.  Chinese Vinegar and its Solid-State Fermentation Process , 2004 .

[4]  B. Svensson,et al.  Plant α-glucosidases of the glycoside hydrolase family 31. Molecular properties, substrate specificity, reaction mechanism, and comparison with family members of different origin , 1998, Plant Molecular Biology.

[5]  R. Scheuplein,et al.  Evidence for the relationship of calcium to blood pressure. , 2009, Nutrition reviews.

[6]  D. Peterson,et al.  Phenolic Antioxidants and Antioxidant Activity in Pearling Fractions of Oat Groats , 2001 .

[7]  Chang-cheng Zhang,et al.  [Studies on preparative technology and quantitative determination for extracts of total saponin in roof of Panax japonicus]. , 2008, Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica.

[8]  K. Yamaki,et al.  Evaluation of alpha -glucosidase inhibitory activity in colored foods: a trial using slope factors of regression curves , 2006 .

[9]  Ivone Carvalho,et al.  α- and β-Glucosidase inhibitors: chemical structure and biological activity , 2006 .

[10]  杨 月欣,et al.  中国食物成分表 = China food composition , 2009 .

[11]  U. Svanberg,et al.  Fermentation and nutrient availability. , 1997 .

[12]  C. Bertozzi,et al.  Chemical Glycobiology , 2001, Science.

[13]  Yanyan Zhang,et al.  Antithrombotic and fibrinolytic activities of methanolic extract of aged sorghum vinegar. , 2009, Journal of agricultural and food chemistry.

[14]  Maynard A. Amerine,et al.  The technology of wine making , 1960 .

[15]  K. Uenakai,et al.  Effect of Vinegar on Absorption of Iron in Rats , 2003 .

[16]  A. Baron.  Postprandial hyperglycaemia and alpha-glucosidase inhibitors. , 1998, Diabetes research and clinical practice.

[17]  D. Topping,et al.  Comparative effects of dietary wheat bran and its morphological components (aleurone and pericarp-seed coat) on volatile fatty acid concentrations in the rat , 1987, British Journal of Nutrition.

[18]  R. Ahmad,et al.  Synthesis of α-Mannosylated Phenolics as α-Glucosidase Inhibitors* , 2004 .

[19]  J. Horiuchi,et al.  New vinegar production from onions. , 1999, Journal of bioscience and bioengineering.

[20]  W. Horwitz.  The variability of AOAC methods of analysis as used in analytical pharmaceutical chemistry. , 1977, Journal - Association of Official Analytical Chemists.

[21]  K. Kida,et al.  In Vitro Evaluation of Physiological Activity of Vinegar Produced from Barley-, Sweet Potato-, and Rice-shochu Post-distillation Slurry , 2004, Bioscience, biotechnology, and biochemistry.

[22]  H. Ohigashi,et al.  Isolation and identification of DPPH radical scavenging compounds in Kurosu (Japanese unpolished rice vinegar). , 2002, Journal of agricultural and food chemistry.

[23]  S. Fanali,et al.  Chiral MEKC‐LIF of amino acids in foods: Analysis of vinegars , 2006, Electrophoresis.

[24]  F. Smith,et al.  COLORIMETRIC METHOD FOR DETER-MINATION OF SUGAR AND RELATED SUBSTANCE , 1956 .

[25]  M. Fukaya,et al.  Acetic acid suppresses the increase in disaccharidase activity that occurs during culture of caco-2 cells. , 2000, The Journal of nutrition.

[26]  M. Kishi,et al.  Enhancing effect of dietary vinegar on the intestinal absorption of calcium in ovariectomized rats. , 1999, Bioscience, biotechnology, and biochemistry.