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SİRKENİN SAĞLIK ÜZERİNE ETKİLERİ
... Son yıllarda elmadan yapılan sirke üretimi de önemli artış göstermektedir (Onuralp vd., 2020, s. 2). Sağlıklı beslenme üzerin yapılan araştırmalar, sirkenin insülin metabolizması üzerinde olumlu etkileri, gıda güvenliği açısından problem ve risk oluşturan pek çok mikroorganizmayı inhibe edici etkisi, bileşiminde bulunan fonksiyonel bileşikler anti-oksidan ve kanser hücrelerini baskılayıcı etkileri, kolesterol, HDL (iyi kolesterol) ve LDL (kötü kolesterol) parametreleri üzerinde olumlu etkileri, yağ metabolizmasını düzenleyici ve vücutta yağ birikmesini önleyici etkileri, kalp atım hızı, kan basıncı ve tansiyon üzerinde olumlu etkileri nedeniyle kullanımı artmaktadır (Gökırmaklı, Budak & Güzel-Seydim, 2019, s. 1043. ...
This study was carried out to reveal the relationship between coronavirus fear and the attitudes towards holistic complementary and alternative medicine methods used in the prevention and treatment of coronavirus as well as to determine the complementary and alternative medicine methods used. The research, which was conducted with descriptive and correlational design, was carried out between March-May 2021 with 455 participants who met the inclusion criteria living in Gaziantep. The data of the study were collected using the Coronavirus (COVID-19) Fear Scale (FCV-19S), the Holistic Complementary and Alternative Medicine Scale (HCAMQ) and the Descriptive Characteristics Form prepared by the researchers. The data were evaluated with the SPSS 23.0 package program. There was a significant positive correlation between the participants' moderate coronavirus fear and the total scores on the coronavirus fear scale and the attitude scale towards holistic complementary and alternative medicine (r=0.145) (p<0.05). In addition, it was found that the participants focused on herbal teas, onion/garlic, D, C vitamins and multivitamin consumption. It has been observed that coronavirus fear affects people' s use of alternative methods. ÖZ Bu çalışma, koronavirüsten korunma ve tedavisinde kullanılan bütünsel tamamlayıcı ve alternatif tıp yöntemlerine ilişkin tutumlar ile koronavirüs korkusu arasındaki ilişkiyi ortaya koymak ve kullanılan yöntemlerin neler olduğunu belirlemek amacıyla yapılmıştır. Tanımlayıcı ve ilişki arayıcı tasarımla yapılan araştırma, Gaziantep ilinde yaşayan ve çalışmaya dahil edilme kriterlerini taşıyan 455 bireyin katılımıyla Mart-Mayıs 2021 tarihlerinde gerçekleştirilmiştir. Araştırmanın verileri, Koronavirüs (COVID-19) Korkusu Ölçeği (C-19KÖ), Bütünsel Tamamlayıcı ve Alternatif Tıbba Karşı Tutum Ölçeği (BTATÖ) ve araştırmacılar tarafından hazırlanan Tanıtıcı Özellikler Formu kullanılarak toplanmıştır. Veriler SPSS 23.0 paket programıyla değerlendirilmiştir. Katılımcıların orta düzeyde koronavirüs korkusu yaşadıkları ve Koronavirüs Korku Ölçeği ile Bütüncül Tamamlayıcı ve Alternatif Tıbba Karşı Tutum Ölçeği toplam puanları (r=0.145) arasında pozitif yönde anlamlı derecede bir ilişki tespit edilmiştir (p<0,05). Ayrıca katılımcıların bitki çayları, soğan/sarımsak, D, C vitaminleri ve multivitamin tüketimine ağırlık verdikleri belirlenmiştir. Koronavirüs korkusunun, insanların alternatif yöntem kullanımını etkilediği görülmüştür.
In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis 29212, S. aureus 29213, S. aureus 25923, E. coli 25922, E. coli 8739, E. coli (colistin R) 19846, Klebsiella pneumoniae 700603, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076 and Pseudomonas aeruginosa 27853), with clinical antibiotic resistance by using disc diffusion and microdilution methods. In general, it had been determined that all vinegar samples had antibacterial effect, and the most antibacterial effect against all standard strains was commercial vinegar sample (No. 7 vinegar). It was determined that vinegar sample number 1 (vinegar containing 0.3% Saccharomyces cerevisiae) was the weakest effective vinegar sample against all other standard strains except for Enterococcus faecalis ATCC 29212 strain. In addition, in Escherichia coli ATCC 8739 strain, the sample number 6 was organic household vinegar, in which MIC values were obtained at 1/32 dilution, unlike the others. In conclusion, the antimicrobial effect of Black Sakı apple vinegar obtained from different yeast raw materials on various microorganisms was determined in detail. These results will form the basis of new studies and will enable studies to be conducted to investigate more bacterial species and their effects on human health by producing Black Sakı vinegar at different doses and techniques.
Bu çalışma, koronadan korunmak için kullanılan alternatif yöntemleri belirlemek, korona ile alternatif yöntem kullanımı arasındaki ilişkiyi göstermek amacıyla yapılmıştır. Tanımlayıcı ve ilişki arayıcı tasarımla yapılan araştırma, Gaziantep ilinde yaşayan ve çalışmaya dahil edilme kriterlerini taşıyan 455 bireyin katılımıyla Mart-Mayıs 2021 tarihlerinde gerçekleştirilmiştir. Araştırmanın verileri, Koronavirüs (Covid 19) Korkusu Ölçeği (FCV-19S), Bütünsel Tamamlayıcı ve Alternatif Tıp Ölçeği (HCAMQ) ve araştırmacılar tarafından hazırlanan Tanıtıcı Özellikler Formu kullanılarak toplanmıştır. Veriler SPSS 23.0 paket programıyla değerlendirilmiştir. Katılımcıların orta düzeyde koronavirüs korkusu yaşadıkları ve koronavirüs korku ölçeği ile bütüncül tamamlayıcı ve alternatif tıbba karşı tutum ölçeği toplam puanları (r=0.145) arasında pozitif yönde anlamlı derecede bir ilişki tespit edilmiştir (p
In this study, the aim was to reveal the aroma‐related volatile component profiles, major bioactive compounds, and antioxidant capacities of mainly persimmon vinegar produced from persimmon fruit, as well as its juice and wine. Persimmon fruit is rich in functional compounds. However, its availability is limited due to not growing everywhere, soft texture, and it is also not preferred by consumers due to its quite astringent taste. In the study, persimmon vinegar was produced as a solution to these problems. Persimmon vinegar, stood out with high gallic, chlorogenic acid contents, and antioxidant capacity, even from apple and grape vinegars. Also, an aroma‐associated volatile‐compound profile of it was determined as mainly 2‐butanol, acetic acid, propanol, propyl acetate, and phenethyl alcohol, and additionally chavicol, 2‐butyl acetate and isovaleric ‐acid. Persimmon vinegar may suggest as an alternative and new product with positive health effects and different taste which can be preferred by consumers. Thus, this fruit should be used for vinegar production.
Background
Coconut water and vinegars have been reported to possess potential anti-tumour and immunostimulatory effects. However, the anti-tumour, anti-inflammatory and immunostimulatory effects of coconut water vinegar have yet to be tested.
Objective
This study investigated the in vitro and in vivo anti-tumour effects of coconut water vinegar on 4T1 breast cancer cells.
Methods
The 4T1 cells were treated with freeze-dried coconut water vinegar and subjected to MTT cell viability, BrdU, annexin V/PI apoptosis, cell cycle and wound healing assays for the in vitro analysis. For the in vivo chemopreventive evaluation, mice challenged with 4T1 cells were treated with 0.08or 2.00 mL/kg body weight of fresh coconut water vinegar for 28 days. Tumour weight, apoptosis of tumour cells, metastasis and immunity of untreated mice and coconut water vinegar-treated 4T1 challenged mice were compared.
Results
Freeze-dried coconut water vinegar reduced the cell viability, induced apoptosis and delayed the wound healing effect of 4T1 cells in vitro. In vivo, coconut water vinegar delayed 4T1 breast cancer progression in mice by inducing apoptosis and delaying the metastasis. Furthermore, coconut water vinegar also promoted immune cell cytotoxicity and production of anticancer cytokines. The results indicate that coconut water vinegar delays breast cancer progression by inducing apoptosis in breast cancer cells, suppressing metastasis and activating anti-tumour immunity.
Conclusion
Coconut water vinegar is a potential health food ingredient with a chemopreventive effect.
Vegetable sanitization protocols recommend the use of chlorine, which has adverse effects on the environment and carcinogenic effects on humans. Acetic acid is an interesting alternative to chlorine because it possesses no risk to human health and is widely available in the form of vinegar. This study aimed to evaluate the sanitizing action of vinegar, 130 g L-1 total titratable acidity expressed as acetic acid, on lettuce. Vinegar was chosen because it is a low-cost product widely available in the Brazilian market. The minimum inhibitory concentration and minimum bactericidal concentration of vinegar against Escherichia coli were 2.5 and 15 g L-1 total acidity, respectively. Lettuce leaves artificially contaminated with E. coli or naturally contaminated with total coliforms were washed with water and immersed in vinegar solution (15 g L-1 total acidity) for 15 min. This period was sufficient to reduce E. coli counts in artificially contaminated samples and total coliforms in naturally contaminated samples. There were no visual changes in lettuce leaves, which indicates that vinegar at 15 g L-1 total acidity can be used to sanitize vegetables without affecting their appearance.
Bu çalışmada farklı yöntemlerle üretilen dut sirkelerinin (ev yapımı ve ticari) mikrobiyolojik, fiziksel, kimyasal, antiradikal ve antimikrobiyal özellikleri incelenmiştir. Bu amaçla örneklerde asetik asit bakterisi, laktik asit bakterisi, küf-maya, pH, toplam asitlik, briks, renk, toplam fenolik madde ve antiradikal aktivite analizleri yapılmıştır. Geleneksel yöntemlerle ev koşullarında üretilen sirkenin asetik asit ve laktik asit bakterisi sayıları, ticari sirkeye kıyasla daha yüksek, küf-maya sayıları ise daha düşük bulunmuştur. Ev yapımı dut sirkesinde pH, toplam asitlik ve briks değerleri sırasıyla 2.87, %4.07 ve 5.60 iken ticari sirkede bu değerler sırasıyla 3.30, %4.64ve 3.50 olarak tespit edilmiştir. Sirke örnekleri renk özellikleri (CIE L*, a*, b*) açısından da değerlendirilmiştir. Toplam fenolik madde miktarı ev yapımı sirkede 557.5 mg GAE/L ve ticari sirkede 523 mg GAE/L olarak belirlenmiştir. DPPH serbest radikali giderme aktivitesi, örneklerin toplam fenolik madde miktarı ile pozitif korelasyon göstermiştir. Geleneksel ev yapımı dut sirkesine karşı en hassas mikroorganizmanın E. faecalis ve E. coli O157:H7 (10.5 mm) olduğu tespit edilmiştir. Ayrıca L. monocytogenes’in (13.5 mm) ticari dut sirkesine karşı en hassas mikroorganizma olduğu, ancak ev yapımı sirkenin bu bakteri üzerine antimikrobiyal etki göstermediği belirlenmiştir. Ticari dut sirkesi tüm test bakterileri üzerine antimikrobiyal aktivite göstermiş, ev yapımı sirke örneği ise incelenen sekiz bakteri kültüründen sadece beşi üzerinde (E. coli O157:H7, S. Typhimurium, B. subtilis, E. faecalis, P. acidilactici) etki gösterebilmiştir.
Vinegar is a special kind of condiment used as a flavoring and preservative agent in various foods since ancient times. Many types of vinegars are produced worldwide, especially in the Far East and European countries, using different raw materials and production techniques. Vinegar microflora mainly composed of acetic acid bacteria and yeasts, but some molds and lactic acid bacteria species can serve an important role in the production of various special vinegars. Vinegar shows many positive health effects, particularly antimicrobial, antioxidant, antidiabetic, antitumor, anticarcinogenic, antidiabetic and antiinfection effects, because of the substances found in vinegar such as organic acids, phenolic compounds, vitamins, minerals and melanoidins. In this review, recent studies on microflora, bioactive content and health effects of different kinds of vinegars are presented.
Dates are delicious fruits with a sweet taste and a fleshy consistency. Dates also have various bioactive components which have effects on different types of diseases. The objective of this study was to determine the effects of date vinegar made from date pulp and pits on the serum lipid profile and inflammatory biomarkers of mildly hypercholesterolemic adults. Seventy-six subjects with mildly raised total cholesterol and LDL cholesterol were enrolled. Participants ingested 30 mL of either date vinegar or placebo daily together with their normal diets. Plasma lipids, inflammatory biomarkers, carotenoids, potassium, folic acid, urea and creatinine were measured at baseline after 4 weeks and after treatment. These results suggest that the date vinegar improved several serum lipid profile parameters (mg/dL: Total Cholesterol (TC) 246.40 ± 14.7 to 197.60 ± 14.7, P = 0.001; Low density lipoprotein (LDL) 166.6 ± 11.8 to 109.8 ± 11.8, P = 0.001; Triglycerides (TG) 170.30 ± 16.54 to 161.20 ± 17.8, P = 0.002; High density lipoprotein (HDL) 41.7 ± 8.08 to 44.1 ± 8.05, P = 0.003) and inflammatory biomarkers (C-reactive protein (CRP) 7.05 ± 1.23 to 4.12 ± 0.04 mg/L, P = 0.001; nitric oxide (NO) 31.06 ± 0.47 to 27.01 ± 0.14 μmol/L, P = 0.002; tumor necrosis factor alpha (TNFα) 17.2 ± 2.8 to 13.6 ± 2.4 pg/mL, P = 0.001; fibrinogen 272.54 ± 22.6 to 238.31 ± 11.7 mg/dL, P = 0.014). The findings suggest that date vinegar improved the concentration of lipid and inflammatory biomarkers.
Purpose: To determine the effects of dates vinegar on blood biochemical and hematological
parameters in type 2 diabetic subjects.
Methods: Current research focused on fifty-five subjects having blood sugar more than126 mg/dL.
Participants ingested dates vinegar (20 mL) daily into their normal diets for a period of 10 weeks.
Glycated hemoglobin (HbA1c), fasting blood sugar (FBS), total cholesterol, high-density lipoprotein
(HDL), low-density lipoprotein (LDL), creatinine (Cr), urea, complete blood count (CBC), alanine
transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), potassium and folate
levels were analyzed before, after 5 weeks and after the experiment
Results: Dates vinegar improved the blood concentrations of HbA1c (6.80 ±2.34 to 6.17 ± 2.14 (%)),
FBS (171.43 ±36.74 to 147.56 ± 38.86 mg/dL,p=0.001), TC (218.10 ± 16.9 to 191.14 ± 14.23 mg/dL,
p<0.001), ALT (24.94 ± 5.03 to 21.88±5.08 IU/L, p=0.002) and ALP (264.32± 45.26 to 257.30 ±44.21
IU/L) and folate (34.6 ± 6.6 to 41.7 ± 6.5 nmol/ L,p<0.001).
Conclusion: Dates vinegar significantly improved the total cholesterol.The other blood biochemical and
hematological factors were also improved however; the improvements were not significant.
We investigated the potential hypouricemic and antioxidant activities of soy vinegar brewed from soybeans fermented with Monascus pilosus KCCM 60084 in potassium oxonate-induced hyperuricemic mice. Soy vinegar extracts (SVEs), which contain free isoflavones, ubiquinones, γ-aminobutyric acid, gallic acid, and acetic acid, reduced the level of uric acid (UA) by decreasing UA production through xanthine oxidase inhibition and increasing UA excretion through uricase activity in hyperuricemic mice (P < .05). Moreover, SVE administration increased hepatic antioxidant enzyme activities in a dose-dependent manner. The results suggest that soy vinegar has potential with natural ingredients to prevent and treat hyperuricemia.
Shanxi aged vinegar (SAV), as a natural functional ingredient, exhibits high antioxidant activities. This study aimed to investigate the protective effects of SAV on ethanol-induced liver injury and elucidate the underlying molecular mechanisms. The results showed that SAV attenuated ethanol-induced hepatotoxicity by restoring cell viability in LO2 cells, relieving the pathological changes in mice livers and reducing elevated liver enzymes. In addition, SAV (2.500 mL/kg b.w.) significantly decreased ethanol-induced reactive oxygen species (ROS) generation, which subsequently inhibited cell apoptosis and malonaldehyde (MDA) levels and reversed depletion of antioxidative defense system in mice livers. Furthermore, SAV ameliorated ethanol-induced oxidative stress and inflammation by down-regulating the expression of cytochrome P450 2E1 (CYP2E1) enzyme and NADPH oxidase. These data suggest that SAV, a health-promoting antioxidant food, exhibits hepatoprotective effects. The hepatoprotective mechanisms of SAV were associated with alleviation of ethanol-induced oxidative stress through inhibiting CYP2E1 enzyme and NADPH oxidase activities.
The widespread practice of washing raw poultry has been the target of multiple consumer education campaigns in recent years. In addition to rinsing with plain water, a subset of consumers report using acidic solutions (diluted lemon/lime juice or vinegar) to wash raw poultry. While studies have demonstrated the ineffectiveness of acidic marinades to eliminate pathogens from raw meat, the effect of acidic washes on raw poultry has not previously been examined. The research reported here determined the fate of Salmonella enterica 19214 inoculated onto raw poultry and subsequently exposed to acidic washes. Chicken breasts were inoculated with approximately 5 × 10⁸ CFU of Salmonella enterica 19214 (resistant to tetracycline, streptomycin and chloramphenicol). Inoculated breasts were then washed for 10 s, 30 s, 2 min or 5 min in control (tap water) or acidic (10% vinegar or 10% lemon juice) solutions to simulate consumer washing. Following washing, S. enterica 19214 levels were determined both in the wash water and on the chicken using media containing antibiotics. Washing with 10% vinegar (pH 3.1) resulted in the recovery of 7.23–7.46 log CFU/ml S. enterica from the chicken and 6.63 to 6.73 log CFU/ml S. enterica from the vinegar wash solution. Washing with 10% lemon juice (pH 2.6) resulted in the recovery of 7.26–7.42 log CFU/ml from the chicken and 6.28 to 7.06 log CFU/ml from the lemon juice wash. Results indicate that acidic washes result in live Salmonella both in the wash as well as remaining on the chicken. Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.