Abstract
Vinegar is regarded as a fine example of a traditional food that has several medicinal values. It is used as a home-remedy for the management of diabetes and obesity. We investigated how selected vinegar inhibit the digestive enzymes involved in carbohydrate and lipid metabolism. A total of seven types of vinegar were examined as follows: apple cider (ACV), balsamic (BV), brown rice (BRV), distilled white (DWV), malt (MV), nipah palm (NPV), and red wine (RWV) vinegar. In vitro enzyme inhibition tests were performed using α-amylase and lipase from porcine pancreas, and α-glucosidase from Saccharomyces cerevisiae. In the α-amylase assay, NPV (IC50 = 60.97±1.71 mg/mL) exhibited the strongest inhibitory effect, while RWV (IC50 =786.7±0.96 mg/mL) showed the lowest inhibitory effect. RWV (IC50 =92.49±1.51 mg/mL), by contrast, had the highest inhibitory effect against α-glucosidase and was followed by NPV (IC50 = 227.5±1.06 mg/ mL) and BRV (IC50 = 565.1±2.65 mg/mL). All of the samples showed potent inhibitory effects against pancreatic lipase, with MV having the strongest and ACV the lowest effects, respectively. IC50 values ranged from 48.45 mg/mL to 399.8 mg/mL. A concentration-dependent inhibitory effect was recorded for each of the vinegar against all three tested enzymes. None of the vinegar, however, exceeded the effects recorded for the standard drugs. Interestingly, a weak correlation was found between total acidity and enzyme inhibition, which asserted the presence of bioactive compounds in the vinegar. As a conclusion, vinegar can be incorporated into the diet to lower the meal’s glycaemic index and benefit those at risk of diabetes as well as diabetics.
Highlights
Diabetes mellitus (DM) is a heterogenous metabolic disorder characterized by persistent hyperglycaemia in fasting and/or postprandial states (Sperling et al, 2014)
According to the International Diabetes Federation, 9.3% of adults worldwide were living with DM in 2019, with Type 2 DM accounting for nearly 90% of the cases (IDF, 2019)
Tests assessed the effects of these kinds of vinegar on α-amylase, α-glucosidase and pancreatic lipase
Summary
Diabetes mellitus (DM) is a heterogenous metabolic disorder characterized by persistent hyperglycaemia in fasting and/or postprandial states (Sperling et al, 2014). DM can be managed by controlling postprandial glucose levels and reducing body weight through the suppression of carbohydrate and lipid hydrolysing enzymes (Wasai et al, 2018). Pancreatic α-amylase and intestinal αglucosidase are exo-acting glycoside hydrolases that are essential for the metabolism of carbohydrates (Feng et al, 2015). Suppression of these enzymes effectively ameliorates postprandial hyperglycaemia by limiting enteral carbohydrate absorption. It can be hypothesized that by inhibiting the activity of α-amylase, α-glucosidase and pancreatic lipase, the onset of Type 2 DM and its complications may be delayed. This study was designed to test whether vinegar affects carbohydrate- and/or lipidhydrolyzing enzymes as this could partly explain the observed therapeutic effects. Tests assessed the effects of these kinds of vinegar on α-amylase, α-glucosidase and pancreatic lipase. The correlations between enzyme inhibition and the total acid content were reported for each of the seven types of vinegar used
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