Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Growth and Enzyme Application of Garlic Enriched With Zinc and Natural Magnesium

Objective: Garlic can help humans ensure healthy lives and promote well-being for all at all ages by sufficient zinc and magnesium intake.Method: Serpentine treated it by microwaving and sintering to enhance its crystallinity as well as its magnesium and zinc ion release rates. Furthermore, an enriched garlic enzyme extract had an approximately 8-fold increase in alliinase activity. Results: Strong bonding was observed for the microwaved and sintered powders, but also facilitated zinc ion reactions and reduced lattice defects. Accordingly, used for the garlic growth and enzyme experiments.Conclusions: (1) The sintered powder excellent magnesium and zinc ion release capability. (2) The enriched garlic enzymes had high alliinase activity, likely increasing the health benefits of the garlic.

Effect of probiotic incorporation on physicochemical attributes of yogurt during storage and influence on cholesterol assimilation

This study aimed to evaluate the incorporation effect of probiotic culture (Lactobacillus acidophilus) in buffalo milk yogurt on stability and microbial survival rate during storage. In addition, the influence of probiotic culture on blood lipid profiles was investigated for a period of 6 weeks. Yogurt was prepared with buffalo milk with different probiotic concentrations (0, 100, and 50%) and administered to subjects at 300 g/day. All treatments showed a significant difference (p < 0.05) in acidity and pH during storage for 21 days at refrigeration temperature, while treatment with 100% probiotic culture (G2) was most prominent. Physicochemical analysis demonstrated a maximum pH decline of 0.60 in G2, followed by 0.56 in the mix cultured (G3). However, increasing trend was observed in acidity, with highest increment of 0.89% followed by 0.54% in G2 and G3, respectively. Storage study of total viable count demonstrated the reduction in the enumeration of microbial population owing to the production of organic acids, while L. acidophilus had a high survival rate of 5.25 log 10 CFU/g. Probiotic culture produced significant results in the lipid profile of subjects. Treatments containing probiotic bacteria G2 and G3 showed the lowest total cholesterol (183.57 and 182.85 mg/dL) and low density lipoproteins (LDL) (105.80 106.40 mg/dL), respectively. In terms of high density lipoproteins (HDL), G2 showed a highest increment of 49.82 mg/dL. Results of our study revealed that consumption of probiotic yogurt is beneficial for human health by improvement of blood lipid profiles and reduces cardiovascular patient's percentage around the globe. PRACTICAL APPLICATION: Experimental investigation of the effect of probiotic culture addition on the stability of buffalo milk yogurt. Assessment of the potential of Lactobacillus acidophilus on blood lipid profiles.

Dose-dependent effect of vinegar on blood pressure: A GRADE-assessed systematic review and meta-analysis of randomized controlled trials

BACKGROUND

There are controversial findings regarding the effect of vinegar on blood pressure based on the evidence accumulated so far.

METHODS

A systematic search was conducted through PubMed, Scopus, and ISI Web of Science up to April 2022. We estimated the change in blood pressure for each 30 ml/d increments in vinegar consumption in each trial and then, calculated the mean difference (MD) and 95 %CI using a fixed-effects model. A dose-response meta-analysis of differences in means provided us with the estimation of the dose-dependent effect. The certainty of evidence was rated by the GRADE tool.

RESULTS

Each 30 ml/d increment in vinegar consumption reduced SBP by - 3.25 mmHg (95 %CI: - 5.54, - 0.96; I² = 67.5 %, GRADE = low). Levels of SBP decreased linearly and slightly (P_nonlinearity = 0.69, P_{dose-response} = 0.02) up to vinegar consumption of 30 ml/d (MD30 ml/d: - 3.36, 95 %CI: - 5.77, - 0.94). Each 30 ml/d increment in vinegar consumption reduced DBP by - 3.33 mmHg (95 %CI: - 4.16, - 2.49; I² = 57.1 %, GRADE = low). Levels of DBP decreased linearly and slightly (P_nonlinearity = 0.47, P_{dose-response} = 0.004) up to vinegar consumption of 30 ml/d (MD30 ml/d: - 2.61, 95 %CI: - 4.15, - 1.06) CONCLUSIONS: According to the findings, vinegar significantly reduces systolic and diastolic blood pressure and may be considered an adjunct to hypertension treatment. Thus, clinicians could incorporate vinegar consumption as part of their dietary advice for patients.

Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages

Currently, foods and beverages with healthy and functional properties, especially those that claim to prevent chronic diseases, are receiving more and more interest. As a result, numerous foods and beverages have been launched onto the market. Among the products with enhanced properties, vinegar and fermented beverages have a high potential for growth. Date palm fruits are a versatile raw material rich in sugars, dietary fibers, minerals, vitamins, and phenolic compounds; thus, they are widely used for food production, including date juice, jelly, butter, and fermented beverages, such as wine and vinegar. Furthermore, their composition makes them suitable for the formulation of functional foods and beverages. Microbial transformations of date juice include alcoholic fermentation for producing wine as an end-product, or as a substrate for acetic fermentation. Lactic fermentation is also documented for transforming date juice and syrup. However, in terms of acetic acid bacteria, little evidence is available on the exploitation of date juice by acetic and gluconic fermentation for producing beverages. This review provides an overview of date fruit’s composition, the related health benefits for human health, vinegar and date-based fermented non-alcoholic beverages obtained by acetic acid bacteria fermentation.

High-Quality Bioethanol and Vinegar Production from Saudi Arabia Dates: Characterization and Evaluation of Their Value and Antioxidant Efficiency

Dates are very rich in various nutritious compounds, especially reducing sugars. Sugars ensure both anaerobic and aerobic fermentation, carried out respectively for the production of bioethanol and vinegar. Currently, the world production of dates is constantly increasing owing to the significant improvement in production conditions following the continuous scientific and technological development of this field. The Kingdom of Saudi Arabia is one of the most important world producers of dates, occupying the second place by producing 17% of the total world production. This is why it has become a national priority to find new ways to exploit and further valorize dates and palm waste in the development of new and sustainable products. The present study was designed to explore the possible study of a variety of date palm by-products in the production of bioethanol and vinegar via Saccharomyces cerevisiae. Different parameters of bioethanol and vinegar production, including pH, time, fermentation temperature, and yeast concentration, were studied and optimized. Chemical, physicochemical, purity behavior, and antioxidant performance were carried out via NMR, FTIR, and antioxidant activity essays (TPC, DPPH, FRAP, and β-carotene bleaching test) with the aim to evaluate the potential of the bioethanol and vinegar samples extracted from date palm by-products. Khalas date vinegar revealed significantly more phenolic content (5.81 mg GAE/mL) (p < 0.05) than the different kinds of vinegar tested (Deglet Nour and Black dates; 2.3 and 1.67 mg GAE/mL, respectively) and the commercial vinegar (1.12 mg GAE/mL). The Khalas date vinegar generally showed a higher carotenoid value and better antioxidant activity than the other vinegars extracted from other date varieties and commercially available vinegar. The results confirmed the high quality of the bioethanol and vinegar products, and the efficiency of the developed production processes.

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

Vinegar has been found to have in vitro improvement effect on inflammatory biomarkers, and clinically used to improve inflammation and obesity-related diseases. This study was designed to analyze in vitro anti-inflammatory effects of Cudrania tricuspidata fruits vinegar (CTFV) in a co-culture system with macrophages and adipocytes. We analyzed the physicochemical properties and polyphenolic ingredients of CTFV, and investigated in vitro anti-inflammatory effects of CTFV in a co-culture system with macrophages and adipocytes. The cells were cultured in the presence of CTFV for 24 h in contact with each other, then, harvested. The levels of monocyte chemoattractant protein (MCP)-1, tumour necrosis factor (TNF)-α, inducible nitric oxide synthase (iNOS), nitric oxide (NO), and interleukin (IL)-6 were evaluated by using the Griess reagent, western blot, or enzyme-linked immunosorbent assay assays. We found that increasing levels for NO, iNOS, TNF-α, IL-6 and MCP-1 were caused by LPS treatment and co-culture using the contact method, whereas CTFV efficaciously attenuated inflammatory response by improving inflammatory parameters including NO, iNOS, TNF-α, IL-6 and MCP-1. The present study indicates that CTFV might provide a nutraceutical product or functional food resource for improving inflammation processed via the interaction of adipocytes and macrophages.

Effects of Daily Low-Dose Date Consumption on Glycemic Control, Lipid Profile, and Quality of Life in Adults with Pre- and Type 2 Diabetes: A Randomized Controlled Trial

Dates have a low glycemic index and are a source of antioxidants but, nevertheless, contain more than 70% sugar. This study aims to assess the effects of date consumption (three dates daily) on glycemic profile (HbA1c), body mass index (BMI), quality of life, and lipid profile, including total cholesterol, triglyceride, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) in terms of safety for type 2 diabetic mellitus (T2DM) subjects. A randomized controlled trial was conducted with a sample of 100 T2DM subjects (39 male and 61 female) randomly assigned in two groups. The first group received three dates daily for 16 weeks, and the control group avoided date consumption. After a 16-week follow-up period, the study results showed an improvement of lipid profile with a statistically significant decrease in total cholesterol of ∆ = -0.209 mmol/L (confidence interval (CI) 95% -0.358, -0.059; p < 0.05) and in LDL of ∆ = -0.171 mmol/L (CI 95% -0.358, 0.016) in the group receiving three dates daily. Intra-group mean differences of BMI were not statistically different in both groups after 16 weeks of date consumption. Even HbA1c did not change, both within and between groups after date consumption (∆ = 0.087%; CI 95% -0.086, 0.261). Between groups, mean difference changes (intervention minus control) showed a statistically significant improvement of quality of life index of ∆ = ± 30.66 points (CI 95% 12.45, 48.23) due to the consequent improvement in mental health. Although the definitive effect of dose/intake response of date consumption on Hb1Ac, lipid profile, and BMI in T2DM subjects is still to be established, the study suggests that dates could potentially have a beneficial effect on lipid profile, especially in reducing total cholesterol and elevating HDL, because of its high polyphenolic content. In addition, a low-moderate consumption of dates did not impact glucose levels because of dates' low glycemic index.

Classification of Chinese vinegar varieties using electronic nose and fuzzy Foley-Sammon transformation

Due to the difference of raw materials and brewing technology, the quality and flavours of vinegar are different. Different kinds of vinegar have different functions and effects. Therefore, it is important to classify the vinegar varieties correctly. This work presented a new fuzzy feature extraction algorithm, called fuzzy Foley-Sammon transformation (FFST), and designed the electronic nose (E-nose) system for classifying vinegar varieties successfully. Principal component analysis (PCA) and standard normal variate (SNV) were used as the data preprocessing algorithms for the E-nose system. FFST, Foley-Sammon transformation (FST) and linear discriminant analysis (LDA) were used to extract discriminant information from E-nose data, respectively. Then, K nearest neighbor (KNN) served as a classifier for the classification of vinegar varieties. The highest identification accuracy rate was 96.92% by using the FFST and KNN. Therefore, the E-nose system combined with the FFST was an effective method to identify Chinese vinegar varieties and this method has wide application prospects.

Optimization of betacyanins from agricultural by-products using pressurized hot water extraction for antioxidant and in vitro oleic acid-induced steatohepatitis inhibitory activity

Pressurized hot water extraction (PHWE) is proposed to recover betacyanins from agricultural by-products (pitaya fruits peels (PFP), red beet stalks (RBS), and cactus pear peels (CPP)). The extraction yield of betacyanins was optimized by response surface methodology. The optimal PHWE conditions were attained and the actual yields of betacyanins under optimal conditions were well matched with the predicted yields. In addition, betacyanin pigment compositions as well as superoxide anion scavenging activity of individual betacyanins extract (BE) produced in optimal PHWE conditions were characterized by HPLC-ESI/MSⁿ and cyclic voltammetry. Furthermore, the inhibitory activity of three BEs on oleic acid-induced steatohepatitis in cellular model was comparatively investigated. The results showed that unlike PFP, RBS, and CPP presented excellent efficacy in decreasing intracellular triglyceride and reactive oxygen species, inhibiting the release of alanine aminotransferase and aspartate aminotransferase as well as regulating fatty acid synthase and carnitine palmitoyltransferase 1 mRNAs expression. Practical applications In this study, PHWE, is firstly proposed for the enhancement of the extraction of betacyanins from three agricultural by-products. Betacyanin-rich extracts by PHWE method exhibit excellent activities in inhibition of ROS and regulation of lipid metabolism in hepatic cells. It suggests that PHWE has a strong potentiality in keeping bioactivity of BEs, which is significant for the production of betacyanins functional foods.

Preliminary study to evaluate the phytochemicals and physiochemical properties in red and black date's vinegar

Antioxidant activity, total phenolic content (TPC), total flavonoids, carotenoids, pH, and total titratable acidity of red and black date's vinegar were analyzed. The extraction method was designed and optimized for this purpose with respect to the variety and solvent concentrations along with the time of ultrasonication. The results showed that red dates' vinegar has significantly (p < 0.05) higher total phenols (3.38 ± 0.13 mg GAE/ml) and antioxidant activity as compared to black dates' vinegar, which had a higher amount of carotenoids (3.43 ± 0.11 mg/100 ml). Similarly, red dates' vinegar has more flavonoids as compared to commercially available Zhenjiang vinegar. In terms of physiochemical properties, both red and black date's vinegar were not significantly different (p > 0.05). Use of 50% and 80% methanol with 25 min of ultrasonication for extraction seemed more effective. The total phenols, flavonoids, antioxidant activity, carotenoids, and physiochemical analysis of the red and black date's vinegar indicated that vinegar from dates (red or black dates) is a competitive product in the marketplace.