Scientific Reports (Jul 2017)

Anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar on high-fat-diet-induced obese mice

  • Boon Kee Beh,
  • Nurul Elyani Mohamad,
  • Swee Keong Yeap,
  • Huynh Ky,
  • Sook Yee Boo,
  • Joelle Yi Heng Chua,
  • Sheau Wei Tan,
  • Wan Yong Ho,
  • Shaiful Adzni Sharifuddin,
  • Kamariah Long,
  • Noorjahan Banu Alitheen

DOI
https://doi.org/10.1038/s41598-017-06235-7
Journal volume & issue
Vol. 7, no. 1
pp. 1 – 9

Abstract

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Abstract Recently, food-based bioactive ingredients, such as vinegar, have been proposed as a potential solution to overcome the global obesity epidemic. Although acetic acid has been identified as the main component in vinegar that contributes to its anti-obesity effect, reports have shown that vinegar produced from different starting materials possess different degrees of bioactivity. This study was performed to compare the anti-obesity and anti-inflammatory effects of synthetic acetic acid vinegar and Nipa vinegar in mice fed a high-fat diet. In this work, mice were fed a high-fat diet for 33 weeks. At the start of week 24, obese mice were orally fed synthetic acetic acid vinegar or Nipa vinegar (0.08 and 2 ml/kg BW) until the end of week 33. Mice fed a standard pellet diet served as a control. Although both synthetic acetic acid vinegar and Nipa vinegar effectively reduced food intake and body weight, a high dose of Nipa vinegar more effectively reduced lipid deposition, improved the serum lipid profile, increased adipokine expression and suppressed inflammation in the obese mice. Thus, a high dose of Nipa vinegar may potentially alleviate obesity by altering the lipid metabolism, inflammation and gut microbe composition in high-fat-diet-induced obese mice.