Dietary acetic acid reduces serum cholesterol and triacylglycerols in rats fed a cholesterol-rich diet

Abstract

To investigate the efficacy of the intake of vinegar for prevention of hyperlipidaemia, we examined the effect of dietary acetic acid, the main component of vinegar, on serum lipid values in rats fed a diet containing 1 % (w/w) cholesterol. Animals were allowed free access to a diet containing no cholesterol, a diet containing 1 % cholesterol without acetic acid, or a diet containing 1 % cholesterol with 0·3 % (w/w) acetic acid for 19 d. Then, they were killed after food deprivation for 7 h. Cholesterol feeding increased serum total cholesterol and triacylglycerol levels. Compared with the cholesterol-fed group, the cholesterol and acetic acid-fed group had significantly lower values for serum total cholesterol and triacylglycerols, liver ATP citrate lyase (ATP-CL) activity, and liver 3-hydroxy-3-methylglutaryl-CoA content as well as liver mRNA levels of sterol regulatory element binding protein-1, ATP-CL and fatty acid synthase (P, 0·05). Further, the serum secretin level, liver acyl-CoA oxidase expression, and faecal bile acid content were significantly higher in the cholesterol and acetic acid-fed group than in the cholesterol-fed group (P, 0·05). However, acetic acid feeding affected neither the mRNA level nor activity of cholesterol 7a-hydroxylase. In conclusion, dietary acetic acid reduced serum total cholesterol and triacylglycerol: first due to the inhibition of lipogenesis in liver; second due to the increment in faecal bile acid excretion in rats fed a diet containing cholesterol.

Modulation of Rat Liver Regeneration after Partial Hepatectomy by Dietary Cholesterol

“…Th is eff ect is most probably consequence of observed up-regulation of liver LDL receptor expression aft er PH. It suggests the eff ort of remnant hepatocytes to use LDL cholesterol, mainly in rats of CHOL groups which is in accordance with the results of other authors (21,22 3. We evaluated DNA synthesis as the marker of liver regeneration.…”

Comparison of Anti-obesity Effects of Spirit Vinegar and Natural Fermented Vinegar Products on the Differentiation of 3T3-L1 Cells and Obese Rats Fed a High-fat Diet

“…Additionally, many studies have reported that acetic acid, the key component of vinegar and contained, exhibits anti-obesity properties and improves lipid metabolism in animal models [17,19,26,27]. However, no study has been performed to compare the anti-obesity effects of spirit vinegar and natural fermented vinegar in rats.…”

Kibizu concentrated liquid suppresses the accumulation of lipid droplets in 3T3-L1 cells

“…Kibizu concentrated liquid suppressed accumulation of lipid droplets in 3T3-L1 cells Dietary vinegar reportedly reduces serum total triacylglycerol and cholesterol in rats and human (Fushimi et al 2006(Fushimi et al , 2002Yamashita et al 2007), suggesting that vinegar plays a role in decreasing adipocyte size. We previously showed that the number of small adipocytes increased and that of large adipocytes decreased in adipocyte tissues in Kurozu-treated rats (Tong et al 2010).…”

“…Currently, various types of vinegar are produced by using different sources and technologies (Gullo and Giudici 2008). The main component of vinegar, acetic acid, has various beneficial effects against hyperglycemia (Sakakibara et al 2006), dyslipidemia (Fushimi et al 2006), and hypertension (Kondo et al 2001). Thus, many researchers have focused on vinegars and their functionalities.…”