Abstract:Shanxi aged vinegar (SAV) is the most famous traditional vinegar in northern China. It is produced from several kinds of cereal by spontaneous solid-state fermentation techniques. The distinctive processing techniques such as <em>smoking of the Pei</em>, aging by <em>insolating in summer </em>and <em>taking out</em> <em>ice in winter</em> formed during the long-term production practice have<em> </em>been named as the national intangible cultural herit… Show more
“…The content of Leu ranged from 1.09 to 1.96 mg/mL, which was the highest among the essential amino acids. The total amounts of amino acids in SAV were increased during aging (Chen et al., ), which were in line with our results.…”
Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body. In this study, the contents of nutritional compositions including proteins, fats, carbohydrates, organic acids, and amino acids were determined in SAV samples. The antioxidant compounds and properties of SAV with different aging time were also evaluated. The results showed that the contents of proteins, crude fats, and carbohydrates in SAV were not changed with the aging time. Moreover, Alanine was the main component of amino acids in SAV, and the total contents of amino acids were increased with the aging time. Acetic acid and lactic acid were the predominant organic acids in SAV. The contents of acetic acid and lactic acid accounted for more than 90% of the total organic acids in SAV, which were increased during the aging process of 5 years. Furthermore, total phenols, flavonoids contents, and browning index in SAV were also increased during the aging time. These antioxidant compounds showed a high correlation with the antioxidant activities of SAV measured by ferric reducing antioxidant power and 2,2’‐azino‐bis(3‐ethylbenzthi azoline‐6‐sulfonic acid) assays. The contribution of polyphenolic fractions and high molecular weight melanoidins to total antioxidant activities was similar (about 49% and 48%, respectively). Our findings would provide new insights to further explore the development of new vinegar‐based functional foods.
Practical Application
The analysis of nutritional compositions, bioactive compounds, and antioxidant capacities in vinegars provides a theoretical basis for the function of SAV. It also provides references for further explore the development of new‐type functional and healthy vinegars.
“…The content of Leu ranged from 1.09 to 1.96 mg/mL, which was the highest among the essential amino acids. The total amounts of amino acids in SAV were increased during aging (Chen et al., ), which were in line with our results.…”
Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body. In this study, the contents of nutritional compositions including proteins, fats, carbohydrates, organic acids, and amino acids were determined in SAV samples. The antioxidant compounds and properties of SAV with different aging time were also evaluated. The results showed that the contents of proteins, crude fats, and carbohydrates in SAV were not changed with the aging time. Moreover, Alanine was the main component of amino acids in SAV, and the total contents of amino acids were increased with the aging time. Acetic acid and lactic acid were the predominant organic acids in SAV. The contents of acetic acid and lactic acid accounted for more than 90% of the total organic acids in SAV, which were increased during the aging process of 5 years. Furthermore, total phenols, flavonoids contents, and browning index in SAV were also increased during the aging time. These antioxidant compounds showed a high correlation with the antioxidant activities of SAV measured by ferric reducing antioxidant power and 2,2’‐azino‐bis(3‐ethylbenzthi azoline‐6‐sulfonic acid) assays. The contribution of polyphenolic fractions and high molecular weight melanoidins to total antioxidant activities was similar (about 49% and 48%, respectively). Our findings would provide new insights to further explore the development of new vinegar‐based functional foods.
Practical Application
The analysis of nutritional compositions, bioactive compounds, and antioxidant capacities in vinegars provides a theoretical basis for the function of SAV. It also provides references for further explore the development of new‐type functional and healthy vinegars.
“…And the compounds in RV and WV are displayed in Table 1. A total of 53 compounds were detected, including different kinds of alcohol, organic acids, amino acids, aldehydes, phenols, ketones, heterocyclics, which were same as those reported in literatures [1, 20]. Fig.…”
BackgroundRice vinegar (RV) and white vinegar (WV) as daily flavoring, have also used as accessory in traditional Chinese medicine processing. As we know, the promoting blood circulation efficiency could be enhanced when herbs processed by vinegar. Number of reports focused on health benefits derived by consumption of vinegar. However, few concerned the blood circulation bioactivity.MethodsIn this paper, a metabolomics guided strategy was proposed to elaborate on the chemical constituents’ variation of two kinds of vinegar. GC–MS coupled with multivariate statistical analysis were conducted to analyze the chemical components in RV and WV and discriminate these two kinds of vinegar. The anti-platelet activities in vitro were investigated by whole blood aggregometry platelet test. And the anticoagulant activities were monitored by the whole blood viscosity, plasma viscosity, packed cell volume, prothrombin time, and four coagulation tests (PT, TT, APTT, FIB) in vivo.ResultsConstituents of RV and WV were globally characterized and 33 potential biomarkers were identified. The contents of four potential alkaloid biomarkers increased with aging time prolonged in RV. RV and its alkaloids metabolites exhibited some anti-platelet effects in vitro and anticoagulant activities in vivo. WV failed to exhibit promoting effects.ConclusionsAlkaloid metabolites were demonstrated to be the principal compounds contributing to discrimination and it increased with aging time prolonged in RV. RV exhibited the blood circulation bioactivity. The alkaloids of RV contributed to the blood circulation bioactivity.Graphical abstractThe diagram of metabolomics guided promoting blood circulation bioactivity compounds screening strategy
Electronic supplementary materialThe online version of this article (doi:10.1186/s13065-017-0265-5) contains supplementary material, which is available to authorized users.
“…So were the results in vinegar (FV, YV and AV), which is consistent with the results of Chen et al . (Chen et al ., ). However, the content of K in brewing water is the lowest.…”
Summary
Sediments will spontaneously form in traditional Chinese vinegars (TCVs), which negatively affect the product acceptability. Here, sediments in Shanxi aged vinegar, a representative TCV, were investigated to unravel the microstructure and composition. Morphologically, crystals, amorphous substances and thalli were three common forms. Composition analysis by confocal laser scanning microscopy manifested starch/polysaccharides and proteins were present. Proteins (~30%), carbohydrates (>10%), crude fats (~17.00%) and metallic elements (~3%) were four main components determined, and polyphenols and flavonoids accounted for about 1% in the sediments. The crystals were recognised as calcium oxalate crystals by micro‐area energy‐dispersive X‐ray and micro‐Raman spectrometry, and they were mostly in dihydrate form. This is the first report on the discovery of calcium oxalate crystals in the vinegar. Crystallisation into crystals, self‐assembly and polymerisation of polymers, aggregation of particles, as well as interactions between polymers and particles form a basic model of sediments formation in TCV.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
