Results of this study showed that different production methods affected the functional constituents of wine vinegars.

Background:Oxidative stress is the result of an imbalance between the rates of free radical production and elimination via endogenous antioxidant mechanisms such as antioxidant enzymes, which include glutathione peroxidase (GSH-Px), superoxide dismutase (SOD), and catalase (CAT). There are mainly two vinegar production methods. The first is the surface method which is also known as the traditional method. The second method is known as the industrial method or submerged method which involves the use of a submerged culture with supplemented aeration.Objective: The aim of this study is to determine the effects of grape and apple cider vinegar consumption against oxidative stress in rats fed a high cholesterol diet.Methods: Fifty-four male, adult Wistar albino rats were included in this study. Rats were fed for 7 weeks by oral gavage as given in the experimental procedure. Rats were sacrificed at the end of the experiment and blood samples were collected. Catalase (CAT) activity, malondialdehyde level (MDA), glutathione peroxidase (GSH-Px) activity, superoxide dismutase (SOD) activity were analyzed. Grape and apple vinegar fermentation products prepared using both the surface culture method and submerged methods were prepared. The total antioxidant activity of vinegar samples were measured by Oxygen Radical Absorbance Capacity (ORAC) and 2,2'-azinobis (3-ethlybenzthiazoline)-6-sulfonic acid (ABTS) methods. Results: Levels of CAT, GSH-Px, SOD in high cholesterol diet group (CHCNT) were significantly decreased while MDA levels were significantly increased in control rats fed with the high-cholesterol diet (CHCNT) when compared to the Control group (CNT) (P<0.05). Levels of MDA, which is the end-product of lipid peroxidation, were significantly decreased in the apple cider vinegar administered groups when compared to the CHCNT (P<0.05). GSH-Px levels were significantly increased in rat groups, which were fed with the vinegars produced by traditional surface methods (P=0.03, P=0.001 respectively) as compared to the CHCNT. SOD levels of rat groups which were fed with all the vinegars were significantly increased as compared to CHCNT group (p<0.05). Conclusions:This study indicated that a high cholesterol diet increased lipid peroxidation and consumed the antioxidant enzymes. Although the impact of vinegars on antioxidant enzyme activity differs, the use of vinegar and especially vinegars produced by surface culture methods seem to have favorable effect in vivo.

Apple is one of the delicious fruit consumed by people. Apple cider vinegar was made through the traditional method and the changes occurred during the 8 week fermentation period were determined in this research. Total titratable acidity, pH, total soluble solids (°brix), total phenolic contents, Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays, phenolic contents were determined. Total phenolic substance, ORAC and TEAC values increased significantly weekly and reached the highest level in the 3 rd week. Total phenolic substance, ORAC and TEAC values of 3 rd week apple vinegar were determined as 1110.63 mg GAE L -1 , 10.92 mM and 21.11 µmol TE mL -1 , respectively. Apple vinegar samples had gallic acid, catechin, epicatechin, chlorogenic acid, and p-coumaric acid. The major phenolic substances in apple vinegar were gallic acid and chlorogenic acid. While gallic acid value of 3 rd and 4 th week apple vinegar were detected 11.91 and 23.69 mg L -1 , respectively; chlorogenic acid value of 4 th and 5 th week apple vinegar were found 46.36 and 49.71 mg L -1 . Antioxidant activity and phenolic substances values were not significant reduction during the acetic acid fermentation. In this study, the formation process of the functional and sensory properties of apple cider vinegar due to the change in the weekly antioxidant and bioactive component content of apple cider vinegar was emphasized.

Phenolic compounds, organic acids and microbial metabolites as well as high acid content are the main reasons behind the antimicrobial activity of vinegar against various microorganisms. The antimicrobial effect of the vinegar may change depending on raw material, production method and treatment time of the vinegar. In literature, antimicrobial effects of traditionally produced vinegars from different sources such as berry, wood, grape, apple, pomegranate, honey, blueberry, rice and industrially produced vinegars investigated. As a result, vinegars have antimicrobial effect on various gram negative and gram positive microorganisms. The aim of this review is to provide a detailed up-to-date information on the antimicrobial effect of vinegar.

Sirke tüketimine bağlı olarak gözlemlenen olumlu sağlık etkileri yaklaşık 10 bin yıl öncesine kadar dayanmaktadır. İlk defa, tıbbın kurucusu olarak atfedilen Hipokrat tarafından sirkenin sağlığa faydalı olabileceği belirtilmiştir. Hipokrat döneminden bu yana geleneksel tıpta, sirkeye bağlı uygulanan çeşitli tedaviler geliştirilmiştir. Modern tıbbın ve uygulama araçlarının gelişmesi ile sirke tüketiminin sağlık üzerine olan etkileri hakkında çeşitli önemli çalışmalar yürütülmüştür. Yapılan bu derleme çalışmasında, 2009-2019 yılları arasında sirke tüketiminin sağlık üzerine etkileri konusunda gerçekleştirilmiş araştırmalar sunulmuştur. Bu kapsamda, sirkenin glisemik, anti-diyabetik, yağ metabolizması üzerine, ülseratif-kolit üzerine, kolestrol üzerine, karaciğer ve fonksiyonları üzerine, oksidatif stres, anti-kanserojen ve antimikrobiyel etkileri incelenmiştir. Sonuç olarak, sirke tüketiminin sağlıklı beslenme anlayışı içinde önemli bir yerinin bulunduğu düşünülmektedir.