Effects of Fermented Beverage in Subjects with Metabolic Syndrome

Abstract

This study investigated the effects of fermented beverage, kale/apple juice containing 5% vinegar in subjects with metabolic syndrome. Subjects were randomly assigned to receive 250 mL fermented beverage or water containing fructose, glucose, and sucrose twice daily for 10 weeks. Consumption of the fermented beverage significantly decreased plasma triglyceride, thiobarbituric acid reactive substances (TBARS), tumor necrosis factor (TNF)-α, and high sensitivity C-reactive protein (hs-CRP) levels compared to baseline values ( P <0.05). Furthermore, consumption of the fermented beverage significantly decreased homeostasis model assessment for insulin resistance (HOMA-IR) values and atherogenic indexes compared with baseline values ( P <0.05). In the control group, plasma triglyceride, TBARS, TNF-α, and hs-CRP levels, atherogenic indexes, and HOMA-IR values did not significantly differ pre-and post-treatment. The fermented beverage inhibited the activities of α-glucosidase and pancreatic lipase in vitro , therefore could be helpful in alleviating metabolic syndrome in subjects with metabolic syndrome.

Evaluation of Antyhipercholesterolemic Effect of Allium cepa L. var cepa in Atherogenic Induced Rats

“…Fermentation bulbs were indicated by blakish brown color, the odorius of onion, fermentation flavor (swetness and sour taste), soft layer's tuber and juicy. These characteristic were related to effect of maillard browning reaction [10]. The result was in aggreement with Louis Maillard [1912] who stated that Maillard's reaction is due to the amine acid reaction to sugar reduction which caused the changes of color and texture of foods.…”

Inclusion complexes of triblock L35 copolymer and hydroxyl propyl cyclodextrins: a physico-chemical study

“…On this basis, we can state that the amorphous character of hydroxyl propyl-modified cyclodextrins is enhanced by the interaction with the L35 copolymer as observed in flavonoids/HP-b-CD complexes. 47 We detected that the signal between 10 and 151 almost disappeared, indicating that the structure of the cyclodextrins was altered by the presence of L35. Similar observations are reported for the inclusion of PEG400 in the cavity of a-CD.…”

Modified Korean MIND Diet: A Nutritional Intervention for Improved Cognitive Function in Elderly Women through Mitochondrial Respiration, Inflammation Suppression, and Amino Acid Metabolism Regulation

“…For example, the traditional Korean diet high in vegetables, seafood, and fermented foods is linked to better cognitive function and a reduced risk of cognitive impairment and dementia. [21,22] The identification of reliable biomarkers for pre-clinical MCI can facilitate disease prevention, prediction, monitoring, and treatment. Employing multi-omics analysis, which integrates data from various biological sources, previous studies have identified potential biomarkers for cognitive decline and dementia.…”

“…For example, the traditional Korean diet high in vegetables, seafood, and fermented foods is linked to better cognitive function and a reduced risk of cognitive impairment and dementia. [ 21,22 ]…”