Biomedical Science Letters (대한의생명과학회지)

The Korean Society for Biomedical Laboratory Sciences (대한의생명과학회)
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Anti-obesity Effect of Black Vinegar Fermented with Herbal Extracts

  • Lee, Dongsub (Department of Healthcare and Biotecnology, College of Aeroservice, Kyungwoon University) ;
  • Park, Sangwook (Department of Biomedical Laboratory Science, College of Health and Nurse, Kyungwoon University)
  • Received : 2017.10.20
  • Accepted : 2017.11.13
  • Published : 2017.12.31
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Abstract

Vinegar has been widely produced for a variety of industrial and domestic use as well as medicinal use. For sale of the commercial vinegar with herbal extracts, we produced an experimental black vinegar through sequential fermentation of alcohol, followed by acetic acid according to the manufacturer's procedure. To investigate the effect of anti-obesity of black vinegar on biochemical values, we evaluated enzyme activities via acetyl-CoA carboxylase (ACC), which plays a critical role in the lipid metabolism. We found that increased phosphorylated adenosine monophosphate (AMP) activated protein kinase (AMPK) and ACC in L6 mouse muscle cells treated with the manufactured vinegar. Based on the results, supplementation of experimental herbal black vinegar inactivates ACC, enhancing the phosphorylation of AMPK. Thus, the lipid oxidation and inhibitory effect of fatty acid synthesis by the black vinegar expects to facilitate the anti-obesity activity.

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References

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