The present study evaluated the effect of mulberry vinegar (MV) on the regulation of the inflammatory responses using C6 glial cells. Treatment with lipopolysaccharide (LPS) and interferon‐γ (IFN‐γ) induced the nitric oxide and reactive oxygen species generation, while pre‐incubation with MV inhibited these formations in a concentration‐dependent manner. MV treatment also decreased the production of pro‐inflammatory cytokines, such as interleukin‐1β (IL‐1β), IL‐6, and tumor necrosis factor‐α in C6 glial cells stimulated by LPS/IFN‐γ. Compared to the LPS/IFN‐γ‐treated control group, the MV‐treated group exerts downregulation in the protein expressions of inducible nitric oxide synthase and cyclooxygenase‐2, through inhibition of nuclear factor‐κB activation. Protein expressions of glial fibrillary acidic protein and ionized calcium‐binding adapter molecule 1 were also decreased in the MV‐treated group. These findings suggest that MV prevents neuroinflammation by regulating the NF‐κB signaling pathway and glial activation. Practical application Mulberry fruits (Morus alba L.) have been commonly consumed as juice or jam. It is a rich source of anthocyanins that might be associated with beneficial effects on human health, including the anti‐oxidant, anti‐inflammatory, anti‐obesity, and anti‐diabetic effects. Mulberry vinegar was produced by alcohol and acetic fermentation of mulberry juice, and they possessed a protective effect against LPS/IFN‐γ‐stimulated inflammatory responses in glial cells via regulation of glial activation and NF‐κB signaling pathway (i.e., downregulation of iNOS, COX‐2, TLR4, p‐IκB, and NF‐κB p65 protein expressions). Although further research especially animal and clinical trials are still necessary, the present study will be helpful to scale‐up the production of functional vinegar with neuroprotective and anti‐inflammatory properties using mulberry.

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepared for vinegar production. Three kinds of materials were mixed in the same amount to prepare vinegar as follows; CO (ME, water, 18% edible ethanol), SE (ME, water, and AEE), SW (ME, AWE, and 18% edible ethanol) and SM (ME, AWE, AEE). All samples were fermented by Acetobacter pasteurianus A8 at 30℃ for 25 days and analyzed at 10, 15, 20 and 25 days. The pH decreased significantly during the fermentation. pH was lower in SE and SM than CO and SW. The acidity increased significantly during the fermentation, and was highest in SM (4.44%) at 25 days of fermentation. The concentration of acetic acid was higher than other organic acids for all vinegars. Jaceosidin and eupatilin were not detected in both CO and SW, but both were detected in the SE and SM. At 25 days of fermentation, jaceosidin and eupatilin concentrations in SE and SM were 6.49-6.88 mg/kg and 2.23-2.24 mg/kg, respectively. From these results, we confirmed that production of vinegar containing jaceosidin, eupatilin and phenolic compounds can be prepared by using Artemisia argyi H. edible ethanol extract.

Sumaeyaksuk (Artemisia Argyi H.) is one of the original mugwort spices in Namhae-gun, Korea. This study was conducted to investigate the physicochemical characteristics and biological activities of water extracts from dried and aging Sumaeyaksuk samples during the May-July harvest season. One (SD) was dried under shade for 12 days, while the other (AD) was aged for 7 days at 60℃ and then roasted for 220 minutes at over 90℃. Glucose was solely detected as a free sugar, and its SD and AD content were 0.42±0.02~0.43±0.01 g/100 g, and 0.41±0.02~0.47±0.04 g/100 g, respectively. The total phenolic contents of SD were 1.85±0.09~3.45±0.14 g/100 g, which were higher than those of AD (1.29±0.08~2.90±0.08 g/100 g). The antioxidant activities of the water extract powder from each Sumaeyaksuk were assessed by different in vitro methods, such as the DPPH and ABTS radical scavenging activity, FRAP, and decoloration prevention activity in β-carotene linoleic system. The DPPH and ABTS radical scavenging activity of AD extract were significantly higher than those of the SD extract (p<0.05). Moreover, at the concentrations of 31.25, 62.5, 125, 250, 500 μg/mL, the FRAP of the SD-May extract showed 1.67±0.58~489.90±7.59 μM, while the AD-July extract showed 9.70±1.07~590.40±7.45 μM. The β-carotene decoloration prevention activity of the SD-May and AD-July extracts were 25.53±2.85~81.43±2.56%, 35.98±2.22~79.00±1.42%, respectively. Based on these results, the extracts of SD-May and AD-July were promising as a functional food source due to their high antioxidant activites.

The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6~12%. The pH values of the vinegar samples were in range of 3.85~4.46 after 25 days fermentation, and the sugar contents were highest after 9 days of fermentation (12.00~13.50 °Brix). The total polyphenol concents of vinegars were in the range of 20.65~52.04 mg/100 mL 25 days fermentation. Pyrogallol and vanillic acid were detected in the completely fermented vinegars, and their contents increased with black garlic content. Five organic acids (lactic acid, acetic acid, citric acid, succinic acid and propionic acid) were detected after 25 days of fermentation, with the total amount of organic acids being 5,327.34~6,307.64 mg/100 mL, and the total abetic acid contents beging the highest of the organic acids at 4208.90~5,570.29 mg/100 mL. After 25 days of fermentation, the total minerals contents were higher, and depending on the quantity of black garlic added. Of the minerals, the of potassium content was the highest (366.23~1,619.67 mg/L).

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